An egg-stra special tapas recipe to try out
Easter is nearly here…no more puns, promise. We have been busy here in our Spanish corner of Cambridgeshire, finessing that Easter menu, so hopefully you’ve had a chance to look at it. If not – get to the Habis website and chick it out (we had to get a small one in) – there are still a few tables left.
Spaniards also love Easter, so eating tapas at a Spanish restaurant seems the perfect place to celebrate this occasion. And not just Easter. By George, it is the patron saint’s day next week and did you know that St George is also the patron saint of Catalonia in the north-eastern part of Spain? The traditions of celebration are more along the lines of thanksgiving and Valentine’s Day than beer, but with our Habis beer round the corner, that could all change very soon.
So, happy St George’s Day for next week – whether you’re in Cambridgeshire or Catalonia.
If you’ve been to our Spanish restaurant then you’ll have noticed some more artworks adorning the walls. This time it’s by local artist Jane Frost (check out her website here). Jane specialises in woven materials and textiles and you can ponder her colourful and interesting pieces over coffee and cake – or paella or tapas, depends on how long you want to ponder. She takes commissions and her work is also for sale, so if you’re passing through this part of the Fens why not pop in and take a look?
We mentioned torrijas last week, which is on our Easter menu – they are essentially a Spanish version of French toast but with a Habis twist. If you want to try it, there’s only one thing to do…Habis awaits your call.
Finally, we promised you a recipe – so here it is. This is how you make llapingachos (Ecuadorian stuffed potato patties):
5 or 6 potatoes (peeled and cut into chunks)
1 onion (finely chopped)
2 tsp ground achiote or paprika
2 tbs vegetable or olive oil
1 cup of grated cheese – Manchego, quesillo, mozzarella or Cheddar
Salt to taste
- Boil the potatoes until soft.
- Heat the oil over medium high heat, add the onions and achiote (or paprika), cook until the onions are soft, about 5 minutes.
- Mash the potatoes, mix in the onions and salt to taste.
- Cover the potato dough and let it sit at room temperature for about an hour.
- Make small golf size balls with the potato dough.
- Make a hole in the middle of each ball and fill with the grated cheese.
- Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
- Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
- Serve with a fried egg or a peanut sauce.
Happy cooking and happy Easter!