Camping tapas: recipes for al fresco nibbles

Whip up these quick and easy Spanish-inspired bites for a picnic, sundowners time or nibbles.

Serve all of these recipes as a single spread.

Serve all of these recipes as a single spread.

Anchovy and Romesco Dip

Usually a blender is required for making this, but we did it off-the-grid style: chop everything finely and mix it all together. This way you get a lovely pop of flavour from each ingredient and a great crunch from the nuts. Serves 4.

• 1 red pepper, chargrilled, peeled and sliced (see below)

• 2 anchovies

• 1 clove garlic

• 1 red chilli

• 1 cup almonds, toasted

• 2t apple cider vinegar

• ¼ cup chopped parsley

• ¼ cup olive oil

• 2t paprika

On a wooden board, finely chop the pepper, anchovies, garlic, chilli and almonds together. Give the mixture a final good chop to ensure it’s all the same consistency and combined properly.

Scoop into a serving bowl and add the vinegar, parsley, olive oil and paprika. Mix to combine.

Serve with fresh bread or crackers, or use it as a topping for braaied meat.

Roast an extra red pepper when preparing the Pan con Pimientos dish, as this will be used to make the anchovy and romesco dip.

Roast an extra red pepper when preparing the Pan con Pimientos dish, as this will be used to make the anchovy and romesco dip.

Pan con Pimientos

Take two- to three-day-old bread, drizzle with oil, add heat and voila! Your bread now has a crunchy exterior with a soft chewy centre. The classic starch to use is sourdough or ciabatta, but any bread will do. Serves 4.

• 4 red peppers,
 plus 1 extra for the dip (see above)

• 8 slices (1cm thick) bread

• ¼ cup basil leaves

• salt and pepper

Char the whole peppers on an open fire, turning them every few minutes to cook evenly, for 8-10 minutes. Remove from the heat and place in a ziplock bag to steam for 5 minutes.

Wipe off the blackened skin using paper towel and remove the seeds. Set 1 pepper aside (for the dip) and cut the other 4 into thin slivers.

Drizzle the bread with olive oil and toast on a braai grid over low coals for 2 minutes each side. Top each bread with a few slithers of red pepper
and basil leaves, drizzle with more oil and season to taste.

Add to the tapas spread

• Spanish manchego cheese is always a winner.

• Mix hummus with olive tapenade and serve with crackers or bread.

• Make a frittata (like an open omelette).

 

Spicy chickpea salad

You can replace the fresh tomatoes with sun-dried tomatoes (which are easier to transport). Add some colour with braaied mielie kernels and fresh chillies. Serves 4.

• 1 can (410g) chickpeas, drained and rinsed

• 3T extra-virgin olive oil

• 2t paprika

• 2t chilli flakes

• ¼ cup chopped parsley

• salt and pepper

Place the chickpeas in a hot pan with 2 teaspoons olive oil, paprika and chilli flakes, allowing the chickpeas to infuse with flavour
for 5 minutes.

Remove from the heat and place in a bowl.

Halve the tomatoes and add to the chickpeas. (If using sun-dried tomatoes, slice about 16 and add to the bowl.)

Dress the salad with olive oil, parsley, salt, and pepper to taste.

Replace fresh tomatoes with sun-dried tomatoes to make transport easier.

Replace fresh tomatoes with sun-dried tomatoes to make transport easier.

Chorizo Potatoes

Inspired by patatas bravas, a tapas classic, and best enjoyed with a cold beer. Serves 4.

• 4 medium potatoes salt and pepper

• ½ cup vegetable oil

• 1T paprika
 (optional)

• 1 coil (225g)
 chorizo sausage

• 2T olive oil

Boil the potatoes in salted water until they’re soft but not too tender. Remove from the heat, drain and leave to cool. Cut each potato into around 8 wedges (depending on size).

Heat the vegetable oil in a pot to medium-high heat, add the potato wedges and fry until crisp and golden (about 10–15 minutes). Don’t stir unless they stick to the bottom of the pot.

Remove from the heat and place on a serving platter. Season with salt and pepper and paprika, if you like.

Grill the whole chorizo for 3 minutes per side to crisp it up on the outside. Slice and add to the potatoes on the platter. Drizzle with olive oil.

Chef’s order

Ideally you want to serve all four of these recipes as
a single spread. Prep them in this order:

1. Boil the potatoes first as they take the longest.

2. Char the peppers on the braai, then let them sweat.

3. Heat the chickpeas.

4. Make the salad and the dip.

5. Fry the potato cubes.

6. Toast the bread and add
  the topping.

7. Fry the chorizo and finish the potato dish.

*TIP: All of these recipes can be doubled or tripled to feed more people.

 

Words and styling by Amerae Vercueil 

Photographs by Samantha Pinto

 

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