I often miss lunch but OH always likes to eat at lunchtime. While it is OK to maybe grab a packet of crisps it is always nicer to sit in the sun and relax with a glass of shandy and something a bit more tasty, however on these hot days I don’t like too much messing around, so the quicker the better. As we are in Spain what could be easier than a small selection of tapas with little or no preparation.
Cheese, Ham, Crusty Bread and a plate of Pimientons de Padron
This is simple, but delicious I like Serrano ham, Spanish cheese, such as Manchego or some Spanish chorizo sausage. I know many don’t like the idea of eating meat that has been hung to cure rather than cooked so you can also serve with a good quality York ham.
- Slice the cheese, approximately 1/8 – 1/4 inch thick.
- If the ham is already sliced, cut into pieces small enough to fit on the top of the baguette slices.
The Bread – Ingredients
- 2 ripe tomatoes
- 2 large cloves of garlic
- olive oil
- salt to taste
Slice the bread and toast lightly on both sides.
Peel the garlic cloves and slice a bit off the end then rub the cut ends over each slice of bread. Slice the tomatoes in half then rub the cut side of the tomato onto each slice of bread. Finally, drizzle olive oil over the bread and add salt to taste.
Now for the Padron peppers, these are the tiny green ones that are popular throughout Spain. In my experience you usually find one on the plate that is spicy hot and the rest are mild. So whenever I am eating these I always keep a glass of cold lemonade close by. (You could of course have a beer!!)
- 2 large handfuls of Padron peppers
- 1-2 tablespoons olive oil
- Sea salt for sprinkling
Add oil to a hot frying pan, when the oil is hot and shimmering add the peppers. Cook and stir the peppers until the skin is brown and blistered. About 2 minutes. Remove the peppers from the pan, place on a plate and sprinkle with sea salt to taste.
Now sit back and enjoy these delicious tapas!