Festive Leftover Tapas


RECIPE
Festive Leftover Tapas
Each Tapas Dish Serves: 2
Prep Time: 10-20 Minutes
Cook Time: 5-10 Minutes
INGREDIENTS
SPROUTS WITH CHORIZO & ALMONDS
1 chorizo sausage, diced
1 tbsp extra virgin olive oil
100g sprouts, sliced
25g whole almonds
Salt and pepper to taste
TURKEY & SPRING ONION YAKITORI SKEWERS
12 chunks of leftover cooked turkey
4 spring onions
1 tsp sesame seeds
FOR THE YAKITORI SAUCE
100ml soy sauce
50g demerara sugar
2 garlic cloves, crushed
2 tbsp mirin
2 tbsp sake
50ml water
1/2 tbsp cornflour
Sesame seeds to garnish
VEGAN ROAST PATATAS BRAVAS WITH CHILLI CRANBERRY GLAZE
8 leftover roast potatoes
1 tbsp vegetable oil
2 garlic cloves, crushed
1 tbsp sriracha sauce
1 tbsp cranberry sauce
Salt and pepper to taste
METHOD
FOR THE SPROUTS WITH CHORIZO & ALMONDS
- Fry the diced chorizo with olive oil in a frying pan for 2 minutes.
- Add the sliced sprouts and continue to fry for 2 more minutes until the chorizo is fully cooked and the sprouts start to soften.
- Add the almonds and season to taste.
FOR THE TURKEY & SPRING ONION YAKITORI SKEWERS
- To make the yakitori sauce, bring the soy sauce, sugar, garlic, mirin and sake to the boil.
- Mix together the water and corn flour in a small bowl and whisk it into the soy sauce mix to thicken the sauce. Remove from the heat and cool.
- Cut each spring onion into 3 pieces.
- Place a chunk of turkey onto a small bamboo skewer followed by a piece spring onion, then repeat until you have 3 pieces of turkey and three pieces of spring onion on each skewer.
- Brush each skewer with a little sauce and place under a hot grill for 2 minutes.
- Turn the skewers and brush with a little more sauce and cook for a further 2 minutes.
- Brush with a little more sauce and garnish with sesame seeds.
FOR THE VEGAN ROAST PATATAS BRAVAS WITH CHILLI CRANBERRY GLAZE
- Cut the roast potatoes into quarters and fry over a medium heat with vegetable oil for 2 minutes.
- Add the garlic and continue to fry for a further minute.
- Add the sriracha and cranberry and toss the potatoes until they are fully glazed. Season to taste and serve.