Shares

It seems Andrea wasn’t the only one who decided to ‘eat around the world’ in celebration of the Olympics! McCain have actually put together a whole range of recipes for just the same thing. They have Mediterranean salad platters, French salad, American chicken, Spanish Tapas, Jamaican Jerk and British pie recipes available on their recipe page.

We tried out the Tapas recipe a few weeks ago, I wrote a whole review and everything. Then, of course, my laptop crashed and I lost everything, including the pictures. Good times.

I thought I’d still share the recipe with you anyway, because it was good and we had a lovely meal picking from different plates. You can find the original recipe – and the rest of the Summer of Sharing recipes – on the McCain website.

For the patatas bravas:

300g McCain Lightly Spiced Wedges

1 tbsp olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

1 small red chilli, finely chopped

225g can chopped tomatoes

1 tbsp tomato puree

a pinch of sugar

½ tsp paprika

For the tortilla:

300g McCain Lightly Spiced Wedges

1 onion, thinly sliced

50ml vir gin olive oil

6 eggs

3 tbsp chopped flat leaf parsley

Seasoning:

For the almond green beans:

150g green beans

100g unsalted butter

75g whole blanched almonds

Juice of 1 lemon

Method:

For the Patatas Bravas:

• Place the McCain Lightly Spiced Wedges on a roasting tray and cook as per pack instructions

• To make the sauce, heat 1 tbsp olive oil in a small frying pan over a medium heat. Add the onion and cook for 3-4 minutes, then add the garlic and chilli and cook for a further minute. Add the chopped tomatoes, tomato puree and paprika and continue to cook for about 5 minutes. Finally, simmer for a further 10 minutes until the sauce has thickened slightly

• Transfer the wedges into a number of small tapas dishes and top with the sauce and serve hot

For the tortilla:

• Place the McCain Lightly Spiced Wedges on a roasting tray and cook as per pack instructions

• Heat the oil in a heavy based or non-stick 20cm frying pan. Add the onion and cook gently for

20 minutes, stirring occasionally until the onions are soft and beginning to caramelize

• Beat the eggs in a jug or bowl and add the parsley and season lightly. Add the cooked potatoes to the frying pan and gently mix with the onion. Pour in the egg mix and shake the pan to even the egg mixture amongst the onion and potatoes. Cook on a gently heat for about 15 minutes, until the egg is almost set

• Preheat the grill and then place the tortilla under the grill to finish cooking. Leave to cool slightly and cut into bite size squares

For the almond green beans:

• Bring a pan of salted water to the boil and add the green beans. Cook for 2-3 minutes, drain and keep warm

• Put the butter into a cold pan with the almonds. Heat up gently making sure the butter does not get too dark in colour. Add the green beans and toss gently. When the butter just turns golden brown and begins to foam, remove from the heat and pour in the lemon juice to stop the cooking

• Place the green beans in a tapas bowl and spoon over some of the brown butter and almonds

• Place the McCain Lightly Spiced Wedges on a roasting tray and cook as per pack instructions

• Heat the oil in a heavy based or non-stick 20cm frying pan. Add the onion and cook gently for

20 minutes, stirring occasionally until the onions are soft and beginning to caramelize

• Beat the eggs in a jug or bowl and add the parsley and season lightly. Add the cooked potatoes to the frying pan and gently mix with the onion. Pour in the egg mix and shake the pan to even the egg mixture amongst the onion and potatoes. Cook on a gently heat for about 15 minutes, until the egg is almost set

• Preheat the grill and then place the tortilla under the grill to finish cooking. Leave to cool slightly and cut into bite size squares

 

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