Mixed Tapas

Name: Mixed Tapas
Ingredients: 7 tablespoons olive oil; 6 garlic cloves crushed; 1 1/3 pounds button mushrooms halved; 4 tablespoons sherry vinegar; 4 tablespoons fresh parsley chopped; 20 pitted dates fresh; 20 blanched almonds; 10 bacon rashers streaky, halved; 2 tablespoons raisins; 2 tablespoons pine nuts; 1/2 lemon; 2 tablespoons white wine vinegar; 1 pinch caster sugar; 6 anchovy fillets; 1 red chilli sliced; 2 avocados stone removed, peeled and sliced

16 ingredients

4 steps

Ingredients

7 tablespoons olive oil
6 garlic cloves crushed
1 1/3 pounds button mushrooms halved
4 tablespoons sherry vinegar
4 tablespoons fresh parsley chopped
20 pitted dates fresh
20 blanched almonds
10 bacon rashers streaky, halved
2 tablespoons raisins
2 tablespoons pine nuts
1/2 lemon
2 tablespoons white wine vinegar
1 pinch caster sugar
6 anchovy fillets
1 red chilli sliced
2 avocados stone removed, peeled and sliced

Directions

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

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

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

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.