Salmon, date and almond tapas

We had an overnight visit to Tarifa at the weekend. It’s a small bohemian town in the province of Cadiz, on the southernmost coast of Spain. It literally sits at the very bottom corner of Europe where the Mediterranean meets the Atlantic. It’s a great place. The kite surfing and water sports attracts a really laid back crowd and an easy atmosphere.

Today’s post has been inspired by the fabulous fish and fresh tapas we sampled on our visit. I have brought together 3 simple ingredients that together make a knock out tapas plate.

The sweetness of the date works beautifully with the fish and the creamy crunchy almond gives the little nibbles some extra texture.

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For each piece you will need:

  • A strip of approximately 25g smoked salmon
  • 1 date
  • 1 almond

(Each piece contains around 70 calories)

To make:

  1. Pop an almond inside the date.
  2. Wrap the salmon around so that it just covers the date. Keep the strips the same if not a tiny bit wider than the date so that no date peaks out.
  3. Pierce through with a cocktail stick (don’t try pierce the nut just work to the side).
  4. Grind on a little black pepper and squeeze on some lime.
  5. Put in the oven at 150 degrees Celsius for about 5 minutes and serve immediately.

And because I LOVE a good salad…

Another serving option is to slice up 4 single pieces once cooked through and serve with lightly dressed leaves and coriander.

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Enjoy x

Weekend nuts

Its taken me 5 batches to get the flavour balance spot on, thank fully we’re there now. These rosemary roasted nuts are lightly salted, with a delicate sweetness and a slightly spicy aftertaste.

Just as a simple fresh leaved salad epitomizes how best to eat clean, these heavenly nibbles serve as a perfect example of how to down tools with a lovely glass of wine on a Friday. If you want to loosen the boundaries a little, do it in style. Banish the nasty shop bought crisps and pop open a classy jar of home roasted delights.

weekend nuts_4

Picking the right nuts:

Try this one out with 300g mixed nuts. Make sure you have plenty of pecan halves and pumpkin seeds. Cashews, pistachios and almonds hold the flavours really well. I include only a few brazils and hazlenuts. These nuts are harder and don’t seem to roast as well.

The nuts take on different flavours from the seasoning depending on their shape and texture. It means every handful brings a slightly different taste sensation.

 The seasoning:

  • 1 tablespoon of olive oil
  • 1 tablespoon of maple syrup
  • 3/4 teaspoon of cinnamon – or a generous half!
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of chilli powder – again you can make this a generous half if you like spice
  • 2 tablespoons finely chopped fresh rosemary
  • 1 tablespoon freshly squeezed orange
Straight from the oven
Straight from the oven

The method:

To make simply put the ingredients in a bowl or jug and mix well, before pouring on the nuts on a roasting tray. Mix well with your hands. Then put into a 150 degree (fan) oven for 15 – 20 minutes, until they brown and the rosemary dries out a little.

Let them cool for 5 minutes or so… then crack on.

Happy Friday x