Ingredients

Serves 2

Chorizo Cider Style
4 pink eschallots, peeled
250 ml water
250 ml white wine vinegar
2 tbsp caster sugar
2 chorizo sausage, thickly sliced
1 tbsp finely chopped parsley
50ml fresh apple cider
Extra chopped parsley to serve

 

White and Black Anchovy Skewers
Serves 4

10 small eschallots peeled
250ml water
60 ml white wine vinegar
75g caster sugar
10 white anchovies
10 black anchovies
10 skewers
Chopped parsley and olive oil to serve



Sangria
Serves 4
1 mandarin
3 peaches
2 oranges
½ lime
10 lemon tree leaves
10 mint leaves
1 bunch thyme
Pinch cinnamon and cinnamon quill
1 star anise
1 tbsp azucar moreno (brown sugar)
½ litre red rioja (wine) (17 ½ fl oz)
Splash of Cointreau up to you!
Splash Grenadine

 

Method

Chorizo Cider Style
For the pickling process, bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until eschallots are soft. Drain.
Heat a small heavy based frying pan until very hot. Cook chorizo for about 3 minutes or until golden brown. Stir in eschallot mixture and parsley. Add cider. Deglaze until almost evaporated.
Serve chorizo in a clay pot with extra parsley.
This is one of the most popular Tapas in Spain - rich spicy sausage, zesty pickled eschallots and fresh apple cider. The secret is to make sure the pan is really hot before adding the cider. That way you will always burn of the raw alcohol, leaving behind the wonderful deep apple flavours.

 

White and Black Anchovy Skewers
Bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until tender. Drain. Cool.

Lay white anchovies on a work surface. Top with black anchovies and an eschallot.

Roll up, keeping eschallot in the middle. Thread onto a skewer.

Sprinkle with parsley and drizzle with olive oil.



Sangria
Roughly muddle the mandarin, 2 peaches, 1 orange, lime with lemon tree leaves, mint, thyme, cinnamon, star anise and sugar till all flavours and juices mix together.
Add wine, Grenadine and Cointreau and marinate for two days.
Strain.
Serve with 1 diced peach, 1 diced orange and 500 ml of soda water and lots of ice. Enjoy!

 

From Miguel’s Tapas, New Holland, RRP: $45.00