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Tapas & Pinchos Meat

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Recipes from Oil & Vinegar

  • Piri Piri Marinated Chicken Drumsticks

    • 8 chicken drumsticks
    • Juice of one lemon, reserve lemon skin and cut into quarters
    • 3 tablespoons Orange Blossom Honey
    • 3 tablespoons Bonsecco Olive Oil
    • 1 tablespoon Sherry Vinegar
    • 2 cloves garlic, finely chopped
    • Piri Piri Sauce

    Serrano Ham and Goat Cheese Pinchos

    • 4 slices baguette
    • 1 1/2 oz soft goat cheese
    • 4 slices of Serrano ham
    • Tapas Trio
    • 2 tablespoons Aceite de Oliva Virgen Extra 250ML can
    • 1 clove garlic, peeled
    • 4 small skewers
    • Pepper

    Spanish Meatballs with Salsa Brava (Albondigas)

    • ½ lb mixed minced meat (pork, beef and veal)
    • ½ small onion, finely chopped
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon nutmeg
    • 1 clove garlic, finely chopped
    • 1 egg
    • 1 tablespoon Romesco Sauce
    • 1 teaspoon Orange Blossom Honey
    • 2 tablespoons breadcrumbs
    • ½ chilli, finely chopped
    • 2 tablespoons Bake & Fry Olive oil
    • Salsa Brava
    • Aceitunas Cuquillo, black Spanish olives
    • 2 sprigs of parsley

  • Piri Piri Marinated Chicken Drumsticks

    Combine lemon juice, honey, olive oil, vinegar, garlic and 1 tablespoon of Piri Piri Sauce. Put the drumsticks in a baking dish. Pour lemon juice marinade over and allow to marinate for 1 hour.
    Heat oven to 180˚C (350˚F). Arrange the squezzed lemon quarters over chicken in baking dish. Place in the center of the oven and bake for 20-25 minutes.
    If chicken begins to get too brown, cover with aluminum foil. Cool chicken drumsticks in the marinade to room temperature.
    Serve with the additional Piri Piri Sauce.

    Serrano Ham and Goat Cheese Pinchos

    Heat a grill pan to high heat. Drizzle baguette slices with 1 tablespoon oil. Place on grill and cook oil side down until grill lines are visible.
    Cut garlic clove in half and rub cut side over grilled baguettes slices. Set aside.
    Mix goat cheese with remaining oil and season with pepper. Spread cheese mixture over baguette slices, arrange greens on top and then top with Serrano ham slices.
    Thread green olives stuffed with pimiento, sweet cherry peppers and sour gherkins on small skewers and stick them into the baguettes.

    Spanish Meatballs with Salsa Brava

    Mix all ingredients for the meat and shape into 10 small meatballs. Heat a frying pan with extra virgin oliveoil and fry the meatballs until golden brown.
    Serve with Salsa Brava and garnish with parsley.
    Serving Suggestion
    Serve with Aceitunas Cuquillo. These black Spanish olives are from the Murcia region and taste smoky with a sweet aftertaste.

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