Coca de Recapte (John and Kyle)

Flatbread with Eggplant, Peppers, and Olives

1 red bell pepper
1 green bell pepper
1 eggplant

FOR THE DOUGH
1 2/3 cups (8 1/2 oz) all purpose (plain) flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 tablespoon olive oil
1 egg yolk
3/4 cup (6 fl oz) water
1 clove garlic
12 black olives, pitted and coursely chopped
Salt and freshly ground pepper
2-large, ripe tomatoes, cut into thin slices
4 tablespoons (2 fl oz) olive oil

Makes one 12-by-9-inch, or 6 servings

1. Preheat oven to 450 degrees. Place the bell peppers and eggplant on a baking sheet and roast, turning several times to cook evenly, until the peppers are blistered and blackened all over and the skin of the eggplant is wrinkled and shriveled, about 45 minutes.

Transfer the peppers and eggplant to a paper bag.

Close the bag and set aside until cool enough to handle, about 15 minutes. Leave the oven on.

2. When cool enough to handle, peel off the charred skins of the roasted vegetables. Slice each bell pepper in half lengthwise and discard the seeds, ribs, and stems. Cut the peppers and eggplant into thin strips.

3. While the vegetables are cooling, make the coca dough. Sift the flour and add the olive oil and egg yolk. Gradually add the water, mixing the wet ingredients into the flour little by little with a wooden spoon. Knead the dough on a lightly floured board until soft, smooth, and elastic, about 1 minute. Form the dough into a ball and place in a large, lightly oiled bowl. Cover with a kitchen towel and leave in a warm place until the dough puffs slightly, about 30 minutes.

4. In another large bowl, combine the eggplant and bell pepper strips with the garlic and olives and season generously with salt and pepper.

5. Lightly oil a 12-by-9-inch rimmed baking sheet. On a lightly floured work surface, roll out the dough into a rectangle to fit the pan. Press into the prepared pan and trim away any excess dough.

6. Cover the dough base with the tomato slices. Drizzle 2 tablespoons of the olive oil over the tomato slices. Arrange the eggplant mixture evently over the tomatoes, and drizzle with the remaining oil.

7. Bake the coca until the edges are geginning to brown, about 25 minutes. Remove from the oven and let cool slightly. Cut into squares and serve warm.

Serve with a smooth, fruity Rioga.

Artichoke Rice Cakes with Manchego (Dena and Sam)

These unusual little croquetas contain artichoke in the rice mixture, and they break open to reveal a melting cheese centre. Manchego is made from sheep's milk and has a tart flavor that goes wonderfully with the delicate taste of the rice cakes.

Serves 6

Ingredients

1 large globe artichoke
2 oz butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 oz rice
2 cups hot chicken stock
2 oz grated fresh Parmesan cheese
5 oz Manchego cheese, very finely diced
3-4 tablespoon fine corn meal
Olive oil, for frying
Salt and ground black pepper
Fresh flat leaf parsley, to garnish

Preparation

Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely.

Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute.
Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, and then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours.

Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the centre. Shape the rice around the cheese to make a small ball. Flatten slightly, and then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.
Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley.

Pinchitos Morunos (Dena and Sam)

Small Spicy Moorish Kebabs

Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though nowadays they are made of pork, rather than lamb.

Spices for them are sold ready-mixed in the south. I have used curry powder as part of my mixture as it contains cumin and very similar herbs.

Serves 6
Difficulty: very easy

Preparation time: 25 min. plus 2 hours marinating

Ingredients
1 lb. lean pork, cut into small cubes
2 garlic gloves, finely chopped
2 teaspoons salt
1 teaspoon mild curry powder or pinchito spice mixture
1/2 teaspoon coriander seeds
1 teaspoon Spanish paprika
1/4 teaspoon dried thyme
Freshly ground black pepper
3 tablespoons olive oil
1 tablespoon lemon juice

Preparation

Crush the garlic with the salt in a mortar (or with the flat of a knife on a board), then work in the other ingredients.

Skewer the pork, 3-4 cubes to a small stick, and marinate them in a shallow dish with the herbs (pinchito spice, coriander, paprika, and thyme), turning so they are well coated. Leave at least a couple of hours.

Spread the pinchitos out well on a barbecue or on foil under a grill. Cook them under a high heat for about 3 minutes on each side.

TAPAS DINNER PARTY - Feb. 2010 (Dessert by Jan and Dan)

ALMOND CAKE

1.5 lb. butter
1.25 cup sugar
1 can Almond Paste (about 12 oz)
2 cups flour
1 tsp. baking soda
4 eggs separated
1/2 pint sour cream

Cream butter and sugar well
Add almond filling
Add yolks one at a time, beat after each addition
Add sour cream
Sift flour and baking soda together and add to mixture.
Beat egg whites until stiff and fold in.
Bake in well greased and floured tube pan at 350 degrees for one hour (look at 45 minutes). Test with toothpick.
Let cake set in pan 15 minutes before taking it out.

ALMOND PASTE
Grind 1.5 cups (about 8 oz.) whole blanched almonds, a portion at a time, in electric blender or chopper with fine blade. (Yield: about 1.75 cups ground almonds)
Combine 1.5 cups (5 oz.) sifted powdered sugar, 1 egg white, 1 teaspoon almond extract and 1/4 teaspoon salt; work to a stiff paste. Makes 1.33 cups (13 oz.) almond paste. Store in refrigerator tightly wrapped in saran or disposable plastic wrap.