Patatas bravas/Mushrooms with blue cheese/Garlic shrimps/Chorizo in red wine
Kitchen Exile
Kitchen Exile
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Ingredients

  • For the potatoes
  • 10 small potatoes halved
  • 50 ml olive oil or 50g of pork fat
  • 1 g salt and a few twists of pepper
  • For the sauce
  • 100 ml passata
  • 10 ml sherry vinegar
  • 1 clove garlic finely sliced
  • 1 shallot finely chopped
  • 6 small fresh tomatoes or 3 normal sized finely chopped (use 100g tinned when not in season)
  • ½ teaspoon smoked paprika
  • ½ teaspoon tomato puree
  • Salt and pepper to taste
  • 10 ml oil
  • 10 large king prawns shell on
  • 2 cloves of garlic finely sliced
  • 10 ml olive oil
  • 20 ml vermouth
  • salt and pepper to taste
  • 10 g fresh parsely to garnish
  • 100 g chorizo sliced
  • 20 ml port
  • 50 ml red wine
  • 2 portobello mushrooms quartered
  • 70 g blue cheese such as gorgonzola dolce or stilton
  • 20 ml white wine
  • 10 ml olive oil

Instructions

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