Did you know that Spanish tapas can be divided into different categories? Cosas de picar is usually something simple like nuts, olives or cheese. Pinchos is food served on wooden sticks that is supposed to symbolize the darts used in bullfighting. Bocadillos are sandwiches with fillings. (There are many other categories described in the cookbook A passion for tapas). Regional specialities also vary across the country. The Canary Islands is for example known for its great selection of various Mojo sauces (made of red or green peppers, vinegar and garlic) and “wrinkly potatoes” Papas Arrugadas (boiled in salted water and baked in their skin). While staying in Gran Canaria we decided to try experimenting a bit and come up with a couple of new, or slightly revised, tapas recipes. So far, we have only made oven baked fish with olives and Camembert (which we thought turned out very well) but today we can share with you two more recipes that don’t take long to prepare: Spicy almonds and Carrot salad with a taste of fresh mint and lemon.
Carrot salad with a taste of fresh mint and lemon
Ingredients (2 persons)
1 handful fresh mint
1 lemon (juice)
1 tsp cumin seeds
salt to taste
Dry roast the cumin seeds in a frying pan. Peel and slice the carrots and place them in a bowl. Chop the fresh mint and mix together with the carrots. Add cumin, salt, lemon juice and a bit of olive oil. Toss before serving.
This is the perfect pre-dinner snack that goes exceptionally well with a cold beer. Blanch the almonds for 2-3 minutes. Take off the skin and let them dry. Place the almonds on a baking tray and coat them in olive oil. Roast them in the oven for approximately 15 minutes at 200 degrees celsius. Toss the almonds from time to time so they don’t burn. Drain the nuts on kitchen paper, place them in a bowl and sprinkle with salt and chili powder.