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Spanish Tapas
Duration:
60 Min
Level:
Easy
Made by:
Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years. He is an established part of the German-speaking blogger scene and his broad range of topics appeals to both professional chefs and home cooks. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and co-founded GOOD n' Vegan, the first purely vegan delivery service.
Ingredients
4
Servings
400 g planted.kebab
Patatas Bravas
1 kg mainly waxy potatoes medium size
1 tsp salt
1 t sp baking powder
2 tablespoons cooking oil
salt pepper, paprika powder (smoked)
Carrot Humus Dip
250 g carrots, peeled
200 g chickpeas
2 tsp curry powder, madras
1 clove of garlic, peeled
200 g vegetable stock or water
salt pepper
Guacamole
2 avocado
2-3 tablespoons lime juice
1 clove of garlic, chopped
salt, pepper
Vegan aioli
2 cloves of garlic, chopped
50 ml soy milk
100 ml rapeseed oil
1 tsp lemon juice
1/2 tsp mustard, medium hot
salt and pepper
Pimientos de Padron
15 Pimientos de Padron
Vegetable oil
Sea salt, pepper
Products in this recipe
planted.kebab
Preparation
1
Preheat the oven to 220°C top/bottom heat.
2
Wash the potatoes well under cold water. Cut the potatoes lengthwise into comfortably large wedges. Place the potatoes in a pot and fill with water. Add salt and baking powder and bring to a boil. Pre-cook for about 5 to 7 minutes and then drain the hot water. Return the potatoes to the pot and cook over low heat to evaporate any remaining water.
3
Add the vegetable oil and mix in the pot with the potatoes. Place baking paper on a tray, spread the potatoes evenly, and slide the tray into the oven and bake the potatoes until golden brown. Remove and sprinkle with sea salt flakes and the smoked paprika powder.
4
Cut the carrots into 2 cm pieces and cook until soft with the vegetable stock. Add the chickpeas, curry powder, and garlic clove and continue cooking over medium heat. If more liquid is needed, add a little water. Put everything in a blender and mix into a cream. Season with salt and pepper.
5
Halve the avocado and cut around the pit in the middle. Separate the halves and remove the pit with a spoon. Scoop out the flesh with a spoon and place in a bowl. Mash with a fork, add the lime juice and chopped garlic clove and mix. Season with salt and pepper.
6
For the aioli, put the soy milk, chopped garlic, and lemon juice with the mustard in a narrow container. Mix with a hand blender and slowly let the vegetable oil run in and create a homogeneous emulsion until the desired consistency is achieved. Season with salt and pepper.
7
Add some vegetable oil to a medium pan and fry the Pimientos de Padron over medium heat, seasoning with salt and pepper. Turn after a minute and continue frying until they are cooked.
8
Put the planted.kebab in a hot, greased pan and fry until crispy over medium heat. Put the potatoes in a bowl and spread a little of the planted.kebab on top. Arrange the rest in a separate bowl with Pimientos de Padron and a bowl of the carrot hummus dip. Also arrange the aioli and guacamole in bowls.
