Sweet potato and white chocolate brownie

Brownie de boniato y chocolate blanco

Ingredients (cake mold) 180g white chocolate, 20g butter, 4 eggs, 220g sugar, 70g flour, 200g roasted sweet potato, icing sugar Method Preheat the oven ai 200º. Melt the white chocolate and the butter in the microwave. Mash the roasted sweet potato In a bowl mix the rest of the ingredient and beat the eggs together. Add the mash and the melted chocolate and butter. Mix together again until smooth. Pour the mixture in the cake mold and put inside the oven during 30 minutes. Keep it cold, unmold and top with icing sugar.
By Tapas Together Edinburgh

Duck with chicories, orange and almonds

Pato con endibias, naranja y almendras

Ingredients (4 people) 2 duck legs cut into pieces, 4 chicories, 75 g orange juice, 75 g soya sauce, 50 g choppped almond, black pepper, extra virgin olive oil, salt. Method Wash the chicories and cut them lengthways. Season the duck with salt and black pepper. Saute the duck with olive oil. Add the chopped almonds to toast them. When the duck skin is golden, add chicories, orange juice and soya sauce. Boil together for 15 minutes. Serve hot, top with thyme and place some kumquats or mandarin sergment
By Tapas Together Edinburgh

Sea bream in mussels sauce with seaweed

Dorada con crema de mejillones y algas

Ingredients (4 people): 2 sea bream, 20 mussels, 40g kombu seaweed, 2 leeks, 70 g tempura flour, 1 glass of white wine, water, extra virgin olive oil, salt, black pepper and parsley. Method Chop the leeks and saute them in a pan with a bit of olive oil. Boil the mussels in white wine until they are opened. Remove the shells and add the sauteed leeks. Boil the mixture during 8 minutes and grind with a hand blender. Set aside the sauce. Add a bit of olive oil in a oven tray and place the 4 sea bream fillets face up (the skin in contact with the tray) Add some seasoning and cook them in the oven during 8-10 minutes at 200º C. Soak the seaweed during 10 minutes. After that, prepare the tempura flour according to the supplier's instructions. Slice the kombu seaweed dip in the flour mixture and deep fried them. Lay out in a dish placing the sauce top with the fish fillet and a bit of chopped parsley and go with the deep fried seaweed as a side dish.
By Tapas Together Edinburgh

Beetroot gnocchi with cheese sauce

Ñoquis de remolacha con salsa de queso

Ingredients (4-6 people) 350 g boiled beetroot, 115 g instant mash potato, 1 tablespoon of salt, black pepper, nutmeg, 1 XL egg, 100 g flour. For the cheese sauce 220 g evaporated milk, 125 g Emmental cheese, salt, black pepper, oregano. Method Grind beetroot with a hand-blender. Add instant mash potato flakes, salt and nutmeg. Mix all together. set aside until the flakes absorb the beetroot juice (10 min). After that, add a beaten egg and flour. Knead until the dough is smooth and non sticky. Adding a bit of flour on a clean surface, make some cylinders like sausages and cut then in gnocchi size. Press lightly with a fork and save them in a tray Boil the gnocchi in salted water until floating. Drain them. Heat the evaporated milk using a pot and add grated cheese and some black pepper. Stir until the sauce is creamy. Place the beetroot gnocchi on a dish, cover them with sauce and top with fresh oregano.
By Tapas Together Edinburgh

Parsnip and apple cream with smoked salmon

Crema de chirivia y manzana con salmón ahumado

Ingredients (4 people) 150 g Granny Smith apple, 150 g parsnip, 180 g vegetable stock, black pepper, dill, black olives, salt, extra virgin olive oil, smoked salmon. Method Peel the apple and the parsnip, chop them and boil them in the vegetable stock during 10 minutes. Add the seasoning (black pepper, salt and dill) and a trickle of olive oil. Blend together and reserve. Slice the smoked salmon and the pitted black olives Place the cream in small glasses and top with pieces of smoked salmon, black olives and add a bit more of dill and some drops of olive oil.
By Tapas Together Edinburgh

Starter: Lamb stuffed dates

Canapé de dátil relleno de cordero lechal

Ingredients Braised lamb, dates, small crackers, cream cheese, grated cheese, curly parsley leaves. Method Add the same amount of cream cheese and grated cheese in a bowl. Stir until the mixture is smooth. Chop the braised lamb as small bites. Cut the dates lengthwise, replace the pits with lamb. Put on the crackers a tea spoon of cheese and place on it the stuffed date, pressing a bit Top with a parsley leaf This starter can be served cold but it would be more tasty if it were slightly warmed because the lamb fat is melted and the cracker even crunchier
By Tapas Together Edinburgh