Spanish Tapas

Name: Spanish Tapas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 stem(s) Parsley; 1 TABLESPOON Fennel seeds; 200 g green paprika stuffed and black olives; 50 g Flatbread or white bread from the previous day; 500 g Spinach; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2-3 stem(s) Rosemary; 400 g Lamb or minced pork; 2 Eggs (size M); 7-10 Tbsp Sweet peppers; 250 g Manchego cheese (Spanish hard cheese); 6 Cherry tomatoes (about 30 g each); 100 g Breadcrumbs; 2-3 stem(s) Thyme; 1 l vegetable oil or white vegetable fat; 7-10 Tbsp Flour; 12 wooden skewers; 7-10 Tbsp Icing sugar

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 stem(s) Parsley
1 TABLESPOON Fennel seeds
200 g green paprika stuffed and black olives
50 g Flatbread or white bread from the previous day
500 g Spinach
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2-3 stem(s) Rosemary
400 g Lamb or minced pork
2 Eggs (size M)
7-10 Tbsp Sweet peppers
250 g Manchego cheese (Spanish hard cheese)
6 Cherry tomatoes (about 30 g each)
100 g Breadcrumbs
2-3 stem(s) Thyme
1 l vegetable oil or white vegetable fat
7-10 Tbsp Flour
12 wooden skewers
7-10 Tbsp Icing sugar

Directions

1
Wash the parsley, dab dry, pluck and roughly chop. Roast the fennel in a pan without fat until golden brown. Add parsley and fennel seeds to the olives and mix. Arrange in a bowl. Soak flat bread in cold water for about 10 minutes. In the meantime clean, wash and drain the spinach. Heat 1 tablespoon of oil in a pan and sauté the spinach in it for about 1 minute.
2
Season with salt, pepper and nutmeg. Remove, chop roughly and put aside. Wash the rosemary, dab dry and pluck off small twigs. Squeeze the bread well, mix with minced meat, 1 egg and spinach. Season with salt, paprika and pepper. With moistened hands make about 12 medium sized meatballs. Heat the remaining oil in a pan and fry the meatballs in it at medium heat while turning for about 10 minutes. Add rosemary and fry for about 30 seconds. Remove, drain on kitchen paper and dust with icing sugar. Take out the meatballs, degrease them on kitchen paper, place 1 rosemary bunch on each and arrange them on a plate. Break the manchego into about 24 medium sized pieces. Wash the tomatoes, dab dry and cut into approx. 24 1 cm thick slices. Whisk the rest of the egg. Turn the manchego in flour, pass through the egg and turn in breadcrumbs.
3
Remove, drain on kitchen paper and dust with icing sugar. Take out the meatballs, degrease them on kitchen paper, place 1 rosemary bunch on each and arrange them on a plate. Break the manchego into about 24 medium sized pieces. Wash the tomatoes, dab dry and cut into approx. 24 1 cm thick slices. Whisk the rest of the egg. Turn the manchego in flour, pass through the egg and turn in breadcrumbs. Turn the tomatoes in the flour and beat them. Heat oil or fat in a high saucepan. Put 2 pieces of manchego and 2 slices of tomato alternately on wooden skewers. Wash the thyme, dab dry and remove the twigs. Fry cheese skewers in hot oil for 2-3 minutes until golden brown. Add thyme and fry briefly. Take out with the skewers and let them drip off on kitchen paper. Arrange on a plate and garnish with the thyme
4
Heat oil or fat in a high saucepan. Put 2 pieces of manchego and 2 slices of tomato alternately on wooden skewers. Wash the thyme, dab dry and remove the twigs. Fry cheese skewers in hot oil for 2-3 minutes until golden brown. Add thyme and fry briefly. Take out with the skewers and let them drip off on kitchen paper. Arrange on a plate and garnish with the thyme