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Spanish tapas
Duration:
60 Min
Level:
Easy
Made by:
Steffen Sinzinger
Steffen Sinzinger, born in 1980, is a chef living in Berlin and has been a passionate food blogger for more than 10 years now. He is a fixture on the German-language blogging scene, and his wide-ranging topics appeal to both professional chefs and the home-cooking faction. As probably Germany's only chef, he regularly produces his own blog called Berliner Speisemeisterei and helped launch GOOD n' Vegan, the first purely vegan delivery service.
Ingredients
4
Servings
400 g planted.kebab Original
Patatas Bravas
1 kg mainly waxy potatoes medium size
1 tsp salt
1 t sp baking powder
2 tablespoons cooking oil
salt pepper, paprika powder (smoked)
Carrot Humus Dip
250 g carrots, peeled
200 g chickpeas
2 tsp curry powder, madras
1 clove of garlic, peeled
200 g vegetable stock or water
salt pepper
Guacamole
2 avocado
2-3 tablespoons lime juice
1 clove of garlic, chopped
salt, pepper
Vegan aioli
2 cloves of garlic, chopped
50 ml soy milk
100 ml rapeseed oil
1 tsp lemon juice
1/2 tsp mustard, medium hot
salt and pepper
Pimientos de Padron
15 Pimientos de Padron
Vegetable oil
Sea salt, pepper
Products in this recipe
planted.kebab
Original
Preparation
1
Preheat the oven to 220°C top/bottom heat.
2
Wash the potatoes well under cold water. Cut the potatoes lengthwise into pleasantly sized wedges. Put the potatoes in a pot and fill with water. Add salt and baking powder and bring to a boil. Pre-cook for about 5 to 7 minutes and then pour off the hot water. Return the potatoes to the pot and fight out any remaining water over low heat.
3
Add the vegetable oil and mix in the pot with the potatoes. Put baking paper on a tray and spread evenly and put in the tray in the oven and bake the potatoes until golden brown. Remove and sprinkle with sea salt flakes and the smoked paprika powder.
4
Cut the carrots into 2 cm pieces and cook with the vegetable stock until soft. Add the chickpeas, curry powder, garlic clove and continue over medium heat. If more liquid is needed, add a little water. Put everything in a blender and blend to a cream. Season to taste with salt and pepper.
5
Cut the avocado in half and cut around the center pit. Separate the halves and remove the pit with a spoon. Scoop out the flesh with the spoon and place in a bowl. Mash with a fork and add the lime juice, minced garlic clove and mix. Season to taste with salt and pepper.
6
For the aioli, put the soy milk, the chopped garlic, and the lemon juice with the mustard in a narrow container. Mix with a magic wand and now slowly pour in the vegetable oil and create a homogeneous emulsion until the desired consistency is created. Season to taste with salt and pepper.
7
Put some vegetable oil in a medium frying pan and fry the pimientos de padron in it over medium heat, adding salt and pepper. After a minute, turn and continue roast until cooked.
8
Put the planted.kebab in a hot greased pan and cook over medium heat until crispy roast. Place the potatoes in a bowl and spread a little of the planted.kebab on top. Arrange the rest in a separate bowl with pimientos de padron and a dollop of the carrot hummus dip. Arrange the aioli and guacamole in bowls as well.
