Recipes

Turkey and Mixed Meat Pâté

Turkey and Mixed Meat Pâté

Couverts10
Preparation 1 hour
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Ingredients

Instructions

  • Tie the turkey breast at intervals and poach it in a pot with chicken broth until cooked through, about 10 minutes.
  • Remove, let it cool, and remove the string.
  • Wrap the turkey breast with the slices of deli ham.
  • Preheat the oven to 350°F.
  • In a food processor, combine veal, pork, chicken livers, pork fatback, liver pâté, thyme, nutmeg, salt, and pepper.
  • Pulse until a medium consistency is achieved.
  • Gradually add the sherry and egg while pulsing until incorporated.
  • Line a loaf pan with bacon slices, allowing them to hang over the sides.
  • Pour half of the pâté mixture into the pan, sprinkle half of the pistachios on top, then place the wrapped turkey breast in the center.
  • Cover with the remaining pâté mixture and pistachios.
  • Lay the bay leaves in a row down the center and fold over the bacon slices to cover the pâté completely.
  • Place the loaf pan in a larger roasting pan.
  • Carefully pour hot water into the roasting pan to create a water bath around the loaf pan.
  • Cover the loaf pan tightly with foil.
  • Bake in the preheated oven for about 1¾ hours.
  • Remove the pan from the oven, drain any excess fat, and place a weighted object (such as a foil-covered brick) on top of the foil.
  • Let it cool, then refrigerate for at least 3 days.
  • Remove the bay leaves and allow the pâté to come to room temperature before serving.
  • Slice and enjoy!

Nutrition values

Calories: 400 kcal
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Course; Meat / Tapas / Turkey
Cuisine; European / Spain

Pâté and Fresh Figs Delight

Pâté and Fresh Figs Delight

Couverts4
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Ingredients

  • 4 fresh figs sliced into ½-inch crosswise slices
  • 2 ounces smooth-textured pâté store-bought or homemade, sliced into ¼-inch pieces
  • ¼ cup heavy cream
  • Parsley sprigs for garnish

Instructions

  • On a serving dish, arrange the sliced figs evenly.
  • Cut the pâté into pieces approximately the size of the figs.
  • Place one piece of pâté on top of each fig slice and gently secure it with a toothpick.
  • This step can be done in advance.
  • Just before serving, pour the heavy cream around the fig and pâté arrangements on the dish, allowing the cream to delicately encircle them.
  • Garnish the dish with parsley sprigs for a touch of freshness and color.

Notes & Wine Advice

Serve the delightful combination of Pâté and Fresh Figs at room temperature to enjoy the contrast of flavors.
Enjoy this unexpected and delicious pâté variation with the sweet touch of fresh figs!
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Course; Fruit / Side Dish / Tapas
Cuisine; European / Spain

Spanish-inspired Anchovy, Chicken, and Tomato Canapé

Spanish-inspired Anchovy, Chicken, and Tomato Canapé

Canapé de Anchoa y Pollo con Tomate
Couverts5
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Ingredients

Instructions

  • Preheat the oven to 450°F.
  • Place the bread slices on a baking sheet and toast them for about 5 minutes until they turn crisp.
  • Set aside.
  • Spread each slice of toasted bread with a thin layer of mayonnaise.
  • Cut each anchovy fillet into pieces to fit onto the toast slices.
  • Arrange the anchovy pieces on top of the mayo layer.
  • Cut the pimientos into strips, ensuring they fit the length of the toast.
  • Place one strip on each canapé.
  • In a small bowl, mix together the tomato sauce or diluted tomato paste with a dash of ground cayenne pepper.
  • Spread about 1 teaspoon of this mixture onto each canapé.
  • Sprinkle the finely chopped cooked chicken evenly over the tomato sauce on each canapé.
  • Garnish the canapés with a sprinkle of finely chopped fresh parsley.

Notes & Wine Advice

Serve the Spanish-inspired Anchovy, Chicken, and Tomato Canapé at room temperature.
Enjoy your unique Spanish-style Canapé!
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Course; Chicken / Fish / Tapas
Cuisine; European / Spain

Spanish-style Smoked Salmon Toast

Spanish-style Smoked Salmon Toast

Tostada de Salmón
Couverts4
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Ingredients

Instructions

  • Preheat the oven to 450°F.
  • Place the bread slices on a baking sheet and toast them in the oven for about 5 minutes until they become crisp.
  • Set aside.
  • In a small mixing bowl, combine the finely chopped smoked salmon, dill pickle, scallions, mayonnaise (adjust the amount to your preference), and freshly ground black pepper.
  • Add 1 tablespoon of chopped parsley to the mixture and combine well.
  • This step can be done ahead of time.
  • Spoon the prepared salmon mixture onto each slice of toasted bread.
  • Sprinkle the remaining 1 tablespoon of finely chopped parsley over the spread on each toast slice.

Notes & Wine Advice

Serve the Spanish-style Smoked Salmon Toast at room temperature or refrigerate it for at least 2 hours and serve it chilled.
Enjoy your flavorful Spanish-inspired Smoked Salmon Toast!

Nutrition values

Calories: 180 kcal
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Course; Fish / Tapas
Cuisine; European / Spain

Spanish-style Fish and Lettuce Spread

Spanish-style Fish and Lettuce Spread

Merluza Bar Parisienne
Couverts4
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Equipment

  • medium skillet
  • medium-sized bowl

Ingredients

Instructions

  • In a medium skillet, combine the dry white wine, parsley, scallion, onion slices, bay leaf, peppercorns, a pinch of salt, and thyme.
  • Bring the mixture to a boil over high heat, stirring occasionally, until it reduces by half.
  • Add the water and the fish to the skillet and return it to a boil.
  • Reduce the heat to low, cover the skillet, and simmer for about 10 minutes, turning the fish once during cooking.
  • Once done, drain the liquid, remove the bay leaf, and let the fish cool.
  • Shred the cooled fish into a medium-sized bowl using your fingers.
  • To the shredded fish, add the finely chopped romaine lettuce and mayonnaise according to your taste preferences.
  • Season with a pinch of salt and freshly ground black pepper.
  • Cover the bowl and refrigerate the fish and lettuce mixture for at least 2 hours, allowing the flavors to meld together.

Notes & Wine Advice

Serve the cold fish and lettuce spread with thin slices of long-loaf bread or crackers.
 
Enjoy your Spanish-style Fish and Lettuce Spread!
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Course; Fish / Sauce / Tapas
Cuisine; European / Spain

Basque-Style Tuna and Tomato Canapé

Basque-Style Tuna and Tomato Canapé

Canapé de Atún y Tomate
Couverts4 Tapas
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Ingredients

Garnish:

Instructions

  • In a mixing bowl, combine the flaked tuna, red wine vinegar, chopped onion, pimiento, and parsley.
  • Stir in the tomato sauce or diluted tomato paste, chopped egg, salt, and black pepper.
  • Cover the bowl and refrigerate the mixture for 8 hours or overnight to allow the flavors to meld.
  • Once marinated, spread the tuna mixture generously on 4 slices of bread.
  • Top each with another bread slice to create sandwiches.
  • Cut each sandwich diagonally to create 2 triangles.
  • Garnish each triangle with a slice of hard-boiled egg.

Notes & Wine Advice

Serve these Basque-style tuna and tomato canapés as an appetizing tapa.

Nutrition values

Calories: 180 kcal
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Course; Fish / Sandwiches / Tapas

Spanish-style Eggs, Hake, and Zucchini Canapé

Spanish-style Eggs, Hake, and Zucchini Canapé

Canapé de Revuelto de Merluza y Calabacín
Couverts4
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Ingredients

Instructions

  • In a bowl, lightly beat the eggs with milk, salt, and white pepper.
  • Heat the olive oil in a medium skillet over low heat.
  • Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.
  • Add the diced zucchini, salt, and pepper, and cook for an additional minute.
  • Cover and cook for about 4 more minutes until the zucchini is tender.
  • Then, uncover the skillet, add the chopped hake or cod, and cook until the fish turns white, which will take about 1 to 2 minutes.
  • Create a makeshift double boiler by half-filling a larger skillet with water and bringing it to a boil over high heat.
  • Reduce the heat to low and place the skillet with the zucchini and fish mixture into the larger skillet.
  • Pour the beaten eggs into the skillet with the zucchini and fish mixture.
  • Stir constantly with a wooden spoon until the eggs are set but still soft.
  • Spoon the cooked mixture onto each slice of bread.

Notes & Wine Advice

Serve the canapés warm or at room temperature as a delightful tapa or appetizer.
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Course; Appetizer / Sandwiches / Tapas
Cuisine; European / Spain

Spanish-style Clam Toast

Spanish-style Clam Toast

Tostá de Berberechos
Couverts4
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Ingredients

Instructions

  • Rinse the clams thoroughly.
  • Discard any with cracked shells or those that do not close tightly when tapped.
  • Finely chop the clam meat after shelling.
  • Heat the olive oil in a skillet over low heat.
  • Add the chopped onion and cook, stirring occasionally, until the onion turns translucent and softens, around 5 minutes.
  • Cover and cook for an additional 20 minutes until the onion is tender but not browned.
  • Uncover the skillet, increase the heat to medium-low, and add the garlic, parsley, and crushed red pepper flakes.
  • Cook for 2-3 minutes, then stir in the flour.
  • Increase the heat to medium-high.
  • Add the reserved clam juice (or water) and the chopped clams to the skillet.
  • Cook until the mixture thickens enough to be spreadable.
  • This can be prepared in advance.
  • Cut each slice of bread diagonally to create triangles.
  • Spread the clam mixture generously on each toast triangle.

Notes & Wine Advice

Serve the clam toast while hot as a delightful tapa or appetizer.

Nutrition values

Calories: 180 kcal
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Course; Sandwiches / Tapas
Cuisine; European / Spain

Canapé of Mackerel and Serrano Ham

Canapé of Mackerel and Serrano Ham

Montadito de Caballa y Jamón
Indulge in the delightful combination of flavors with this simple yet tasty tapa inspired by Casa Poli in Madrid. Mackerel and Serrano ham come together on a slice of baguette bread to create a satisfying and flavorful canapé.
Couverts8 Tapas
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Ingredients

  • ¼ pound Serrano Spanish cured mountain ham or prosciutto, cut into ¼-inch slices
  • 8 ¼-inch slices long-loaf (baguette) bread
  • One 4½-ounce can mackerel fillets in olive oil, such as imported from Spain

Instructions

  • On each of the 8 slices of baguette bread, place a slice of Serrano ham or prosciutto.
  • Top each slice with one mackerel fillet from the can.
  • Ensure the mackerel is evenly distributed across the bread.
  • Cover the prepared canapés and refrigerate them for at least 2 hours to allow the flavors to meld.

Notes & Wine Advice

Serve these delightful Canapés of Mackerel and Serrano Ham cold for a refreshing and savory tapa.
Note:
Feel free to add a touch of freshness by garnishing these canapés with a sprinkle of chopped herbs or a squeeze of lemon juice before serving.

Nutrition values

Calories: 100 kcal
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Course; Fish / Pork / Sandwiches / Tapas
Cuisine; European / Spain