Lazy Sunday “tapas”
“Tapas” is what we used to eat at home on a Sunday evening when I was little. It is still the Sunday dinner default mode favoured by my parents when we all visit in summer and my children love it. For it is indeed more a mode of eating than a specific dish collection. Here are a few ideas but the combinations are endless:
- Herby squid rings
- Cheddar scones with mascarpone
- Tuna loin canapés with tapenade.
- Tender cod dumplings.
- salted cod or “bacalao”500g
- potatoes 250g
- garlic clove 1
- parsley 1 Tbsp
- 2 egg yolks
- Rapeseed oil for frying
- Harissa or chilli paste ½ tsp
- Thyme and bay leaf
Two or three days before, cover the salted cod with water and reserve in the fridge. Do not forget to change the water at least once a day.
On the day: drain and rinse the fish.
Cook the peeled potatoes in a steamer until soft.
Boil the fish into a pan with thyme and bay leaf. Cook for 15 to 20 minutes on low heat.
You can also cut the potatoes and cook them with the fish in the same pan.
Drain and let it cool, then take the fish skin off and with your fingers, push the soft flesh of the fish away from the central bone. Taking care to remove any little ones. There are only a few. Discard the bones.
Put the flesh, the potatoes and the yolks into a food processor and blend roughly but thoroughly.
Add the parsley, chilli paste and crushed garlic. Mix well.
Prepare the oil in a deep fat fryer or a wok and shape the dough in dumpling form with a spoon.
Fry each in oil, on both sides, until brown.
Drain and serve warm with a chilled white Sancerre or Chablis. It’s the end of the week end! Relax and enjoy- Better: invite neighbours to share as we did last Sunday!
“Tapar” in Spanish means “plugging a hole” and that’s exactly what I need on Sunday nights! Easy,relaxed, fun finger food.