Mixed Tapas

16 ingredients
4 steps

Ingredients

  • 7 tbsp olive oil
  • 6 None garlic cloves, crushed
  • 600 g button mushrooms, halved
  • 4 tbsp sherry vinegar
  • 4 tbsp chopped fresh parsley
  • 20 None fresh pitted dates
  • 20 None blanched almonds
  • 10 None streaky bacon rashers, halved
  • 2 tbsp raisins
  • 2 tbsp pine nuts
  • None None Juice of 1/2 lemon
  • 2 tbsp white wine vinegar
  • Pinch None caster sugar
  • 4-6 None anchovy fillets
  • 1 None red chilli, sliced
  • 2 None avocados, stone removed, peeled and sliced

Directions

  1. 1
    Heat 4 tbsp oil in a frying pan, add the garlic and fry for 1-2 minutes add the mushrooms and fry, stirring for 5-6 minutes until soft. Season then deglaze the pan with vinegar and sprinkle with parsley. Set aside and keep warm.
  2. 2
    Stuff each date with an almond then wrap with half a piece of bacon. Heat 1 tbsp oil in a frying pan, add the dates and fry for 5-6 minutes, turning, until the bacon is golden and crisp. Keep warm.
  3. 3
    Leave the raisins to soak in hot water for 2-3 minutes. Drain. Toast the pine nuts in a small pan without oil for 2-3 minutes, until golden. Remove from the pan. Meanwhile, mix the lemon juice, vinegar and sugar together and season. Whisk 2 tbsp oil into the dressing gradually, until smooth.
  4. 4
    Roll each anchovy up around a piece of chili. Arrange the avocado and anchovies on a plate, sprinkle with raisins and nuts then drizzle with dressing. Serve.

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