Gluten Free Tapas

Ingredients for roasted feta dish:

12 Cherry tomato’s chopped

1 block of feta

2 tbsp of Olive oil

1 tbsp of dried oregano

1 tbsp of dried basil

Ingredients for BBQ prawns:

2 tbsp of BBQ seasoning

1 tbsp of BBQ sauce

250 grams of prawns

Ingredients for Calamari:

2 tbsp of gluten free plain flour

2 tbsp of corn flour

1 egg

250 grams of calamari

generous amount of salt and pepper

1 litre of Vegetable oil

Ingredients for Patatas Bravas

350g diced potatos

1 tin of tomatoes

1 Tbsp olive oil

1 clove of garlic (grated)

1/2 onion (grated)

1 Tbsp of Port

1 tsp of sugar

Zest of orange

Method:

Baked Feta

To begin with drizzle a small amount of olive oil in a oven proof and place the feta in. Cut the 12 tomatoes in half and place around the dish before adding the dried basil and oregano. Drizzle a little bit more olive oil on the top and place in the oven at 180C for 30 minutes

Calamari

To begin with whisk one egg in a bowl and in another bowl add the gluten free flour, cornflour and salt and pepper.

Heat up the oil on a medium heat, testing that it is ready by frying a small piece of bread.

Once the oil is ready dip the calamari in the egg and then the flour mixture before placing in the oil for 3 minutes until cooked

BBQ prawns

For this dish you add the prawns to a frying and add the BBQ sauce and seasoning and cook for 5 minutes.

Patatas Bravas

Dice the potatoes and place them in a saucepan in a tbsp of olive oil and fry until golden ( which takes 10-15 minutes)

Once the potatoes are golden add the rest of the ingredients and cook until the sauce is thick and the potatoes soft.