Читать книгу Food from the Sun - Neven Maguire - Страница 16

Serves 4 | VEGETARIAN

675g (1¹₂lb) baby new potatoes, scrubbed

4 garlic cloves, unpeeled

2 tbsp olive oil

1 red onion, peeled, halved and thinly sliced

good pinch of dried chilli flakes

¹₂ tsp sweet or smoked paprika

good pinch of dark muscovado sugar

400g can of chopped tomatoes

1 tbsp sun-dried tomato purée

1 tbsp torn fresh basil leaves

Maldon sea salt and freshly ground black pepper

This is a Spanish tapas favourite and every tapas bar tends to have its own version. It makes a delicious snack in its own right, but is also a fantastic accompaniment to Butterflied Poussin (see the photograph on page 49) or with Blackened Chicken with Roasted Red Pepper and Avocado Salsa (page 41).

Wrap the baby new potatoes in a clean tea towel and hit them gently with a wooden mallet or rolling pin to crack them lightly. Flatten each garlic clove in the same way.

Heat the olive oil in a large frying pan and cook the onion for a minute or two to soften. Tip in the cracked potatoes and garlic and continue to cook for 10–12 minutes until golden, stirring regularly.

Sprinkle the chilli flakes over the potato mixture along with the paprika and sugar. Season with salt and pepper and give everything a good stir to coat the potatoes evenly. Fold in the tomatoes and tomato purée and bring to a gentle simmer.

Cover the frying pan with a lid (a large enough plate would also do the job) and simmer for 15 minutes, stirring every 5 minutes or so to ensure that the mixture cooks evenly, until the potatoes are completely tender and coated in a thick to mato sauce. Stir in the basil and then tip into warmed individual bowls, or serve as a side dish.