Tapas is a wonderful way to serve a meal. People sharing food and passing dishes around sparks conversation and makes everyone feel really involved. It’s also a lot more casual than a traditional dinner party.

                                                                                                       

We’ve got some great recipes for you to try that will really wow your guests (and yourself because they’re just so simple and delicious). All of these dishes are enough for 6-8 people.

 

 

WARM CHICKPEA, CHORIZO AND RED PEPPER SALAD

This salad is anything but ordinary. The flavours are full of spice and zing that will make everyone eating very happy.

 

Ingredients:

200g chorizo, sliced

2 red peppers, sliced

2 tbsp olive oil

1 tbsp balsamic vinegar

1 garlic clove, chopped

410g can of chickpeas, drained and rinsed

Salt and freshly ground black pepper, to taste

Plain yoghurt, to serve

Fresh mint, to serve

 

To make:

Preheat the oven to 180°C (160 if using a fan-forced oven). Place the chorizo and red peppers in a roasting tray. Add the olive oil, balsamic vinegar and garlic and toss to ensure everything is coated. Roast the mix in the preheated oven for 10 minutes or until the chorizo is crispy and the peppers are soft.

 

Finally, toss the roasted chorizo mixture through the chickpeas, season well and serve with plain yoghurt and chopped fresh mint.

 

 

CHEAT MEATBALLS IN TOMATO SAUCE

Meatballs are so yummy! But they can be a little time consuming to make. This is why this cheat recipe is such a win. You have to try it.

 

Ingredients:

450g boerewors

Olive oil, for frying

2 cloves of garlic, minced

1 tsp dried oreganum

2 x 410g cans of tomato and onion mix

2 bay leaves

Salt and black pepper, to taste

100g green olives

Fresh basil, to garnish

Lemon zest, to garnish

 

To make:

Squeeze the boerewors meat from the casing into a bowl. Use a tablespoon to measure out equal portions and roll into balls. Heat a little olive oil in a saucepan and fry the meatballs, in batches, until browned. Remove each batch from the pan as they’re finished. Finally, add the garlic and oreganum to the now-empty pan and fry for one minute.

 

Return all the meatballs to the saucepan and add the cans of chopped tomato and onion mix. Fill one of the cans halfway with water and add to the pan. Pop in the bay leaves and let the meatballs and sauce come to a fast simmer. Allow to simmer for about 20 minutes or until the sauce has thickened slightly and the meatballs are cooked through. Add salt and pepper to taste.

 

Lastly, stir through the olives, and serve garnished with fresh basil and lemon zest.

 

 

SPANISH POTATOES WITH SMOKEY GARLIC MAYO

Take the perfect crispy potato and pair it up with a hot tomato sauce and a rich garlic mayo, and you have an absolute winner on your hands. It’s also all surprisingly easy to make.

 

Ingredients:

For the potatoes:

1kg potatoes, peeled and chopped into chunks

Olive oil, for frying

1 clove garlic, peeled and crushed

1 tsp hot smoked paprika

1 tsp chilli flakes

1 x 410g tinned tomato and onion mix

Splash of white vinegar

 

For the mayo:

2 tbsp vegetable oil

½ tsp cumin seeds

½ tsp coriander seeds

130g mayonnaise

Juice of 1 lemon

1 ½ tsp smoked paprika

1 garlic clove, peeled and crushed

 

To make:

Preheat the oven to 180°C (160 if using a fan-forced oven).

 

Place the potatoes in a large pot of salted water and bring to the boil. Boil until the potatoes are just cooked, then drain and place on a baking tray. Allow to cool completely. Drizzle the cooled potatoes with olive oil and roast in the oven for 50 minutes or until golden brown and crispy.

 

Heat a little olive oil in a medium saucepan and fry the garlic, paprika and chilli flakes for one minute.  Add the tomato and onion mix and the splash of vinegar. Season and bring to the boil. Simmer for 15 minutes and set aside to cool slightly. Blend the mixture with a stick blender or in a food processor until smooth.

 

In a frying pan, heat the oil and toast the cumin and coriander seeds until fragrant – this should take about one minute. Add the toasted seeds and the other ingredients to the mayonnaise and mix together.

 

Serve the crispy potatoes with the tomato sauce you’ve made and your garlic mayo. Add sliced fresh chilli, if desired.

 

GET THE INGREDIENTS

The best news is, you can get all of the ingredients you need, and the cooking utensils from the RCS Shopping Network. What’s more, when you swipe your RCS Card, you get up to 55 days interest free on all purchases. You can also get access to cash whenever you need it. All you have to do is request it via the call centre or on the RCS App.

 

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