Activity for January 4

Spanish Tapas Menu

Tomatoes Rellenos

Pinchitos Morunos

Croquetas de Jamon Serrano

Empanaditas

Tortilla Espanola

Spanish Sardines with French Bread or Baguette and Manchego Cheese

Sangria or any Spanish drinks

Note: Prepare 6 pcs. Each at most (except for Tortilla Espanola and
Spanish Sardines). Set-up table with Spanish theme with tapas garnished
Incomplete menu and proper Spanish
accordingly.
table set-up will not be allowed to continue with
the laboratory activity.
Tomatoes Rellenos

• 8 small tomatoes, or 3 large ones

• 4 hard-boiled eggs, cooled and peeled
• 6 tablespoons allioli or mayonnaise (mayonnaise with garlic)
• Salt and pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon white breadcrumbs, if using large tomatoes

Preparation

• Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+'
incision on the other end of the tomato. Then place in a pan of boiling water for 10
seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to
stop the tomatoes from cooking and going mushy).
• Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends
so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but
discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or
small, sharp knife.
• Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff
the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a
 jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot
prevent them from drying out. Cover with clingfilm and keep.
• For large tomatoes, the filling must be firm enough to be sliced. If you make your own
mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or
allioli, add white breadcrumbs until the mixture reaches the consistency of mashed
potatoes.
• Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then
slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

Pinchitos Morunos

• 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.

Croquetas de Jamon Serrano

Ingredients:
2 eggs, beaten with a little water
4 tbsp flour
A pinch of Spanish paprika (Pimentón de la Vera)
3 tbsp extra virgin olive oil
Salt and pepper
1 cup of milk
1/2 lb of jamón serrano, diced
1/2 onion, minced
2 cups of bread crumbs
oil for frying

Preparation:

Heat the oil in a pan and sauté minced onions until transparent. Stir in the flour and cook it
briefly, then whisk in the milk. Cook, stirring constantly until the sauce thickens. Season with
salt, pepper and paprika. Stir in the jamón and spread the mixture into a dish. Refrigerate until
solid.

Place the beaten eggs in one dish, the bread crumbs in another. With moistened hands, form the
chilled mixture into balls or cylinders. Dip each croqueta first in bread crumbs, then in beaten
egg, then in bread crumbs again, taking care that they are well covered. Allow to cool for 30
minutes.

Heat olive oil in deep fryer and fry the coquetas a few at a time, until golden, about 3 minutes.

Empanaditas

½ kilo ground pork

3 cloves garlic, peeled and crushed
2 pcs. Onions, peeled and minced
2 red bell peppers, minced
2 tbsp. lard
170 grams or ¾ cup luncheon meat, minced
1/8 cup sweet pickle relish
1 ½ tablespoons patis
½ tsp. salt
1 tbsp. sugar
Raisins, as needed
2 pcs. Hard boiled eggs, minced
½ cup cream cheese, diced
Cooking oil for deep frying

Dough:
125 grams star margarine
2/3 cup sugar
½ kilo cake flour, sifted
½ cup water

Procedure for filling:

• In a large pan, sauté garlic, onions and red bell pepper in lard.
• Add ground pork and cook til all liquid evaporates.
• Add the luncheon meat and pickle relish
• Season with patis and salt to taste
• Add sugar and let cool.
• When mixture is cooled, add raisins, hard-boiled eggs and cream cheese.
Procedure for the dough:
• Cream the margarine and sugar until well blended.
• Add flour and water. Knead to form a dough.
• Divided into small pieces enough to make 3 inch discs when rolled-out.
• Put filling at the center and press to seal edges.
• Deep fry until golden and drain in paper towels.

Tortilla Espanola

1/8 cup olive oil

450 grams potatoes, peeled and sliced 1/8 inch thick
Salt and pepper to taste
2 tsp. olive oil
½ cup onions, sliced thinly
1 red bell pepper, fire-grilled and julienned
3-4 eggs, beaten lightly
3 tbsp. ham, diced small
Salt and pepper to taste

Procedure:

• Preheat oven to 325 F.

• Pan fry potatoes until golden brown. Reserve oil.
• Season cooked potatoes with salt and pepper. Set aside.
• In the same pan, sweat onion in olive oil until soft and translucent. Remove from heat
and set aside.
• For baking the tortilla, combine eggs, diced ham, onions and roasted bell pepper in a
mixing bowl. Mix together and season with salt and pepper.
• Using a non-stick pan, add reserved oil from frying potatoes.
• Layer the potatoes into the pan by overlapping them in concentric circles, starting at the
outside of the pan and working your way in.
• Pour the egg mixture over the potatoes. Place pans in preheated oven and bake until eggs
set. (20-25 mins.)

Spanish Sardines

¾ cups olive oil

¾ cups vegetable oil
2 tsp. sweet pickle relish
2 gherkins (whole pickles), thinly sliced diagonally
8 green olives, each cut across into 3
2 ½ tsp. soy sauce, or to taste
¼ cup white wine
Pinch of salt
Dash of ground pepper and peppercorns
1 bay leaf, torn into 3 pcs.
1 kilo fresh small bangus, cleaned (do not scale nor cut)

Procedure:

• In a pressure cooker, mix all ingredients except the fish.

• Blend well and arrange the fish on top, making sure the liquid covers the fish. Otherwise,
add part of the liquid from the bottle of green olives.
• Seal cooker and place on high heat. Do not put the safety pressure valve yet.
• When cooker starts to whistle, put the cap on and lower the heat. Cook for at least 1 ½
hours.
• Remove from heat. Bathe the cooker in water or let it cool.
• When cool, open cooker. And arrange fish on a platter. Serve with bread.