In considering my first experience with this easy tapas recipe. I remember the first time I went to Spain. I had just finished my first year of university and had agreed to travel with friends, two of them Spanish, for a few weeks to the Costa Del Sol. We landed and were immediately whisked by the Spanish families to a back street restaurant where Tapas was the order of the day. Upon arrival we had an ice cold glass of beer as Olives were served to the tables. Then came the first dish, Russian Salad, a masterpiece in Spanish simplicity.
The Beginnings Of A Love Affair
I fell in love instantly, in love with the food, the culture, the people and eating Al Fresco. This boys eyes were opened to a world of food and a way of life that can be summed up in a single sun drenched word ‘Mediterranean’.
If this is the first time you have come across Russian salad, then welcome to a wonderful recipe. Russian salad is a simple, fun dish everyone should try at least once in their lives; then realise that its something they need to try again and again.
This easy tapas recipe will guide you step by step through the process of arranging and presenting the ingredients to make a magical dish; the wonderfully versatile Ensalada Rusa.
This dish is a wonderful example of simple, summer food; the kind of meal that can breathe life into a BBQ or dinner party; an easy tapas recipe, for anyone, anywhere.
Russian salad is a wonderful tapas dish and lends itself well to cooking and eating outdoors. It is also a staple dish in the fun cooking, or fun food category; a Spanish dish with a mediterranean flare.
In this recipe, Russian salad is accompanied by a spatchcock chicken, beautifully seasoned and served alongside its cool salad counterpart for this recipe.
‘Me Gusto Mucho – I Loved It’
Step-By-Step – Easy Tapas Recipe
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3 x Tins of Tuna
1 x Pack of Sweet Peppers
9 x New Potatoes
1 x Large Tub Of Mayonnaise
2 x Handfuls of Gherkins
6 x Medium Eggs (always free range)
The above ingredients filled the bowl I had to mix and serve.
1 x Medium Chicken
1 x Cup of garlic and herb seasoning (was made a few weeks ago out of leftover bits blended and dried).
Put on some music you enjoy, something from your teenage years or something that evokes a sense of fun. Then proceed to gather all of the ingredients with a little spring in your stride. If you are at a loss then I would put something on thats a Rhumba or Latin flavour to get you in the mood for the meal to come.
Peel and slice the potatoes into quarters and add them to a pan of salted boiling water. Make sure you use a pan with enough room for the eggs, to be added later; and enough water. Cook them for 20 minutes and during this time start to slice and dice the ingredients for the mix.
Chop the sweet peppers and the gherkins and add them to a bowl, open the tinned tuna and add the contents to another bowl and drizzle with the olive oil.
Spatchcock Chicken Tactics
If you have time I would move to the spatchcocking of the chicken, although ideally this can be done the night before to allow the seasoning flavours to soak into the skin and meat of the chicken.
Turn the heat off of the pan and add the eggs covering the pan and leaving for 10 mins to allow the eggs to hard boil. If you need to add extra water to the pan leave the heat on for 5 minutes and then cover and turn heat off.
Once the potatoes and eggs are cooked, drain the hot water and replace with cold. Do this a few times if needed, to cool the contents quicker so they can be added to the mix.
Then peel the eggs, and slice in half ready to be added at the very end of the dish for decorative and flavour effect.
Mix the potatoes in a bowl with three quarters of the peppers and gherkins. Mix the contents well and then add the tuna. Add half of a tub of mayo to the mix and gently stir into the contents.
Add the remaining peppers and gherkins to the mix and then add another few heaped tablespoons of mayo. This part of the recipe depends on the size of the bowl. The end product should be a nice smooth consistency, full of the beautiful ingredients. Then add the eggs, with the yolks facing up, press the eggs into the mix so that the colours add to the presentation as well as the flavour.
Serve with crusty bread and a nice glass of chilled white wine.
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