
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.
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