There is no doubt that small portions, beautiful presentation and colorful ingredients make for an appetizing buffet and tapas really check all the boxes; since a picture is worth a thousand words, take a look at this..and try not to salivate!!
Let’s move on to our next recipes:
Entrecote and cherry tomato skewers with sweet gorgonzola walnut sauce:
Ready to be cooked at home!!
Prep time: 10 min
Cooking time: 20 min
Total time: 30min
INGREDIENTS (FOR 10 PAX):
• 1 kg Entrecote in one piece
• Salt and freshly ground pepper
• 400gr Cherry tomatoes
• 200 gr Sweet Gorgonzola
• An Onion
• 200 cc White wine
• 200 cc Cream
• 1 Flat tablespoon of flour
• 50 gr Whalnuts (peeled)
Instructions:
Clean the Entrecote, and cut dices of approximately 3cm x 3cm. add freshly ground pepper.
Cut the cherry tomatoes in half horizontally, and put half on the skewer, then the entrecote and then another half.
Broil the skewers on a hot grill with a drop of olive oil, caramelizing the exterior, but making sure that they are raw on the inside.
Set aside on an oven tray
In a pot, fry the onion until it caramelizes slightly, add the flour and mix thoroughly for one minute. Add the wine, the cream and the cheese and mix on high temperature for about 5 min. mix with a hand mixer to improve texture and add the chopped walnuts
Just before serving, finish the skewers 5 min in the oven at 220ºC and serve them with a glass or bowl with the sauce.
Sprinkle some salt crystals (and some walnuts if you like)over the skewers and serve immediately.
(Chef’s note: By broiling the skewers first and then putting them in the oven we assure that they don’t dry and it minimizes the last minute work so that you can spend time on other tapas or on your guests. The cherry tomatoes get cut in half and the butt of the tomato is the final piece that goes on the skewer, because it holds everything in place.)
We also enjoyed Caramelized pear, sausage and balsamic crostini:
To accommodate all of our dietary needs our chef used chicken sausage, which was equally delicious. In addition, she brought toasted slices of bread (baguette) for the simplest and most delicious style of tapas. You rub a slice of toasted bread with raw garlic and a tomato half, drizzle it with olive oil and add some sea salt. Simply divine!
Prep time: 15 min
Cooking time: 15 min
Total time: 30 min
INGREDIENTS (for 4 to 6 people):
• 1 baguette
• 2 Botifarra sausages
• 2 Cloves of garlic
• 15 g butter
• 4 pears
• 100 g Balsamic vinegar
• 20 g Sugar
• 20 g Toasted hazelnuts
Instructions:
The first step is cut the baguette in slices and toast it. Open the Sausages and cut them in pieces, in a pan heat some olive oil, add the garlic cloves and once they are golden add the sausage briefly (We will finish it in the oven).
Cut the pear in dices (peel beforehand). Heat the butter in a pan and add the pears, turn the heat to the maximum and sauté until toasted, then add the sugar and the balsamic vinegar and leave them to caramelize. Take them off the hob when they are golden brown.
Make your crostini by putting the pear mix on the bread topped by a piece of sausage and the hazelnuts over the top.
Prepare the balsamic vinegar reduction by adding the vinegar with the sugar and reducing.
Right before serving the crostini, put them in the oven at 180ºC for 3 minutes and then decorate them with the balsamic vinegar reduction.
Eat straight away!
International Cooking Club 