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

  1. Fry the diced chorizo with olive oil in a frying pan for 2 minutes.
  2. Add the sliced sprouts and continue to fry for 2 more minutes until the chorizo is fully cooked and the sprouts start to soften.
  3. Add the almonds and season to taste.

FOR THE TURKEY & SPRING ONION YAKITORI SKEWERS

  1. To make the yakitori sauce, bring the soy sauce, sugar, garlic, mirin and sake to the boil.
  2. 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.
  3. Cut each spring onion into 3 pieces.
  4. 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.
  5. Brush each skewer with a little sauce and place under a hot grill for 2 minutes.
  6. Turn the skewers and brush with a little more sauce and cook for a further 2 minutes.
  7. Brush with a little more sauce and garnish with sesame seeds.

FOR THE VEGAN ROAST PATATAS BRAVAS WITH CHILLI CRANBERRY GLAZE

  1. Cut the roast potatoes into quarters and fry over a medium heat with vegetable oil for 2 minutes.
  2. Add the garlic and continue to fry for a further minute.
  3. Add the sriracha and cranberry and toss the potatoes until they are fully glazed. Season to taste and serve.