Croquettas with Prawns, Sardines Romesco Sauce, Tomatoes on Toast
Three great tapas dishes to serve up as a light bite or with drinks! Croquettas with Prawns, Sardines Romesco Sauce, Tomatoes on Toast!
Ingredients
Croquettas with Prawns
- 550ml milk
- 100g butter
- 150g plain flour
- 1 tsp sweet paprika
- 4 eggs
- 200g prawns, chopped
- 100g panko breadcrumbs
- 2 eggs
- 75g flour
- Vegetable oil, for deep-frying
- Salt and freshly ground black pepper
Sardines Romesco Sauce
- 4 sardines, gutted, head removed
- 15ml olive oil
- Salt and pepper
Sauce
- 100ml olive oil
- 1 small bunch oregano
- 2 cloves garlic
- 4 red peppers, roasted
- 50g hazelnuts, toasted
- 50g almonds, toasted
- 2 tsp smoked paprika
- 2 slices white bread
- 2tbsp sherry vinegar
- Salt and pepper
Tomatoes on Toast
- 2 slices sourdough, charred in olive oil
- 4 tomatoes grated through a sieve
- 1 clove garlic
Method
Croquettas with prawns
- Put the butter into a pan. When foaming, add the flour and pimenton then whisk in the milk, cook on a very low heat and cook gently for 3 minutes, stirring constantly.
- Remove the mixture from the heat and leave it to cool for a few minutes then beat in prawns and ½ teaspoon of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours. Shape into sausage shapes and coat in the flour, egg and breadcrumbs.
- Heat the oil for deep-frying to 180C. Panne the croquettas, drop into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve.
Sardines Romesco sauce
To make the sauce, place all the ingredients into into a food processor and blitz until smooth. Meanwhile, put the sardines onto a griddle, drizzle of olive oil, season and char for 2 minutes. Flip over and cook for another 2 minutes.
Tomatoes on toast
Rub the bread with garlic and then smear with the tomato mixture
Ingredients
Croquettas with Prawns
- 550ml milk
- 100g butter
- 150g plain flour
- 1 tsp sweet paprika
- 4 eggs
- 200g prawns, chopped
- 100g panko breadcrumbs
- 2 eggs
- 75g flour
- Vegetable oil, for deep-frying
- Salt and freshly ground black pepper
Sardines Romesco Sauce
- 4 sardines, gutted, head removed
- 15ml olive oil
- Salt and pepper
Sauce
- 100ml olive oil
- 1 small bunch oregano
- 2 cloves garlic
- 4 red peppers, roasted
- 50g hazelnuts, toasted
- 50g almonds, toasted
- 2 tsp smoked paprika
- 2 slices white bread
- 2tbsp sherry vinegar
- Salt and pepper
Tomatoes on Toast
- 2 slices sourdough, charred in olive oil
- 4 tomatoes grated through a sieve
- 1 clove garlic
Method
Croquettas with prawns
- Put the butter into a pan. When foaming, add the flour and pimenton then whisk in the milk, cook on a very low heat and cook gently for 3 minutes, stirring constantly.
- Remove the mixture from the heat and leave it to cool for a few minutes then beat in prawns and ½ teaspoon of salt and some black pepper to taste. Chill the mixture in the fridge for 2 hours. Shape into sausage shapes and coat in the flour, egg and breadcrumbs.
- Heat the oil for deep-frying to 180C. Panne the croquettas, drop into the hot oil and cook for 1 to 2 minutes until crisp and golden. Drain on kitchen paper and serve.
Sardines Romesco sauce
To make the sauce, place all the ingredients into into a food processor and blitz until smooth. Meanwhile, put the sardines onto a griddle, drizzle of olive oil, season and char for 2 minutes. Flip over and cook for another 2 minutes.
Tomatoes on toast
Rub the bread with garlic and then smear with the tomato mixture
