Pintxos party

Ingredients – serves 6

For the chickpea purée, orange sweet bell pepper & coriander on rustic baguette:

  • 6 slices of rustic baguette, lightly toasted
  • 400 g can chickpeas, washed and drained
  • ½ lemon, juice only
  • 1 garlic clove, crushed
  • 3 tbsp olive oil
  • 1 small orange sweet bell pepper
  • 1 tablespoon white wine vinegar
  • 2 sprigs fresh coriander, leaves picked
  • black pepper
  • salt

For the marinated white anchovies, alfalfa sprouts & baby plum tomato on rustic baguette:

  • 6 slices of rustic baguette, lightly toasted
  • 6 white anchovies
  • olive oil
  • 1 garlic clove, crushed
  • 1 handfull alfalfa sprouts
  • 2 baby plum tomatoes, sliced
  • black pepper
  • salt

For the brie, raindrops pepper & rucola on rustic baguette:

  • 6 slices of rustic baguette, lightly toasted
  • 6 slices brie
  • 12 raindrops peppers
  • 1 teaspoon liquid honey
  • 6 rucola leaves

For the lamb mince, grilled aubergine, tomato sauce with cinnamon, feta & mint on rustic baguette:

  • 6 slices of rustic baguette, lightly toasted
  • 2 tablespoons olive oil
  • 1 small aubergine, diced
  • 1 small onion, chopped
  • 1 garlic clove, crushed
  • 200 g minced lamb
  • 200 g can chopped plum tomatoes
  • 1 teaspoon ground cinnamon
  • 75 g feta cheese
  • 1 tablespoon fresh mint, chopped + a few extra leaves to decorate

For the dry fried chorizo, raw tomato and olive oil sauce & flat-leaf parsley on rustic baguette:

  • 6 slices of rustic baguette, lightly toasted
  • 12 thick slices of cooking chorizo
  • 1 firm tomato
  • 2 tablespoons olive oil
  • flat-leaf parsley, leaves picked
  • black pepper
  • salt

Method

Make the chickpea purée, orange sweet bell pepper & coriander on rustic baguette:

  • Chop the bell pepper into small dice, place in a bowl and mix well with the vinegar.
  • Whizz the chickpeas, garlic, lemon juice and olive oil together until smooth. Season with salt and black pepper.
  • Spread a tablespoon of the chickpea purée on each slice of bread
  • Sprinkle over some marinated bell pepper and decorate with coriander leaves.

Make the marinated white anchovies, alfalfa sprouts & baby plum tomato on rustic baguette:

  • Mix he crushed garlic with the olive oil, some black pepper and salt.
  • Toss the anchovies in the garlic oil, then put one on each slice of bread. Reserve some of the oil.
  • Top the anchovies with the alfalfa sprouts and some tomato.
  • Drizzle with the reserved oil.

Make the brie, raindrops pepper & rucola on rustic baguette:

  • Place a slice of brie on each piece of bread.
  • Top with 2 raindrops peppers and some rucola.
  • Drizzle with a little honey.

Make the lamb mince, grilled aubergine, tomato sauce with cinnamon, feta & mint on rustic baguette:

  • Heat 1 tablespoon of the oil in a large pan, toss in the aubergine and fry until soft. Remove from the pan and set aside.
  • Heat the remaining oil in the pan and fry the onion and garlic for 2 minutes, add the lamb mince and stir for 3 to 4 minutes until browned.
  • Tip the tomatoes into the pan, add the cinnamon and season with salt and pepper.
  • Simmer for 15 minutes on a medium heat, then add the cooked aubergines. Lower the heat and simmer for 10 more minutes.
  • Crumble the feta over the mince, sprinkle with the chopped mint and give a quick stir to lightly incorporate.
  • Put a heaped tablespoon of the mixture on each slice of bread an top with a mint leave.

Make the dry fried chorizo, raw tomato and olive oil sauce & flat-leaf parsley on rustic baguette:

  • Whizz the tomato with the olive oil into a smooth purée, season with salt and black pepper.
  • Heat a non-stick frying pan on a high heat and quickly dry-fry the chorizo for a few minutes until crisp.
  • Spoon some tomato sauce on the slices of bread and top with 2 pieces of fried chorizo.
  • Decorate with the parsley leaves.

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