For my OSC Gourmet group, I'll be making tapas for next month's get-together. I will need to bring three different kinds. The first will be meatballs with an allioli sauce (exact recipe TBD). The second with be puff pastry turnovers filled with almond/saffron chicken (recipe from Clifford Wright's Little Foods of the Mediterranean). And I still need to decide on the third.
One of the other members of the club is bringing three veggie-centric tapas. (marinated carrots, tomato/avocado and eggplant) And another is making two tapas that are based on chorizo and also garlic shrimp. So I was thinking of possibly doing one with cheese or potatoes or both. Just nothing fried because I don't want to mess up the host's kitchen more than I have to. Recipe suggestions are most definitely welcome and watch this space the results of my tapas experiments.
No comments:
Post a Comment