Fried Bread with Tomato & Anchovy
Bread rubbed with tomato is a popular Catalonian snack - particularly for breakfast. For this tasty variation, simply fry slices of stale rustic-style bread in olive oil then rub the surface with a cut clove of garlic. Halve ripe tomatoes and rub the cut side over the bread, allowing the juice and seeds to soak in. Coarsely chop remaining tomato, season to taste and pile onto the toasts. Drizzle with a little olive oil and a squeeze of lemon juice and top with drained anchovy fillets.
Broad Bean Salad with Black Pudding
Use fresh (cooked until just tender) or thawed frozen broad beans popped from their skins. Combine in a bowl with chopped hard-boiled egg, pitted green and black olives, a little finely sliced red onion, a couple of cloves of crushed garlic, chopped flat-leaf parsley and slices of fried black pudding, coarsely chopped. Dress with red wine vinegar and olive oil, season to taste and serve.
Marinated Mushrooms
Cook about 500g of evenly sized button mushrooms in 1/4 cup olive oil with 3-4 cloves of sliced garlic, a dried red chilli and a strip of lemon zest until the mushrooms just begin to soften. Remove from the heat and add a teaspoon of sweet smoked paprika, salt and pepper and a good splash of red wine vinegar. Fold through a handful of chopped flat-leaf parsley. Allow to sit for at least 2 hours − or overnight in the refrigerator, if possible.
Serve at room temperature.
For more tapas-style recipes pick up a copy of the November issue, on sale October 22.
