Tapas 177s Rosemary Aïoli Recipes
GARLIC ROSEMARY AIOLI
This is basically a mayonnaise heavily flavoured with Garlic and rosemary. At our recent Tapas party I served this with recipe #207066. I think it was pretty good. It is also excellent with shrimp or anything that suits garlicky mayonnaise.
Provided by conniecooks
Categories < 15 Mins
Time 15m
Yield 2 1/2 Cups
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil in food processor.
- Blend till combined.
- While machine is running slowly pour in oil in thin steady stream. Continue to add oil until mayonnaise reaches desired thickness.
- Do not over beat.
PORTOBELLO BRUSCHETTA WITH ROSEMARY AïOLI
Categories Herb Mushroom Appetizer Bake Arugula Bell Pepper Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and sauté until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.
- Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Preheat oven to 375°F. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.
POTATOES TAPAS IN GARLIC MAYONNAISE (POTATOES AIOLI)
"Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain
Provided by kenk1492
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes in salt water until tender; peel and cut into 3/4 inch chunks.
- In a bowl, combine mayonnaise, garlic, and parsley. (Mayonnaise should be a little thin, dilute with lemon juice or soft vinegar if necessary.).
- Fold the potatoes into the sauce gently, season with salt to taste, serve at room temperature.
Nutrition Facts : Calories 184.2, Fat 9.9, SaturatedFat 1.5, Cholesterol 7.6, Sodium 215.4, Carbohydrate 22.8, Fiber 2, Sugar 2.6, Protein 2.2
ROSEMARY AïOLI
Categories Condiment/Spread No-Cook Low Carb Mayonnaise Rosemary Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)
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- Spanish meatballs. Meatballs, or ‘albondigas’, are a classic addition to a Spanish tapas spread. Succulent and seasoned with warming flavours, serve these meatballs on toothpicks to save guests from getting greasy fingers.
- Crispy potatoes. Crumbed in polenta, parmesan and rosemary, these super crunchy morsels of potato satisfy all those intense umami cravings. Serve with a creamy aioli on the side for dipping.
- Grilled prawns. Coated in a punchy butter laced with smoky paprika, these prawns are a must-have in your Spanish tapas spread. We cooked these prawns over the braai for extra flavour, although they can also be fried if you prefer.
- Lamb skewers. These succulent lamb skewers are spiced with a dry rub of cumin, chilli and salt. Serve inside small tortillas with a fresh slaw and dollop of yoghurt for a pop of colour and freshness.
- Croquettes. Spicy chorizo sausage is a staple of Spanish cooking. An extremely versatile and delicious ingredient, we stuffed pieces of chorizo inside croquettes for the ultimate Spanish tapas snack.
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