Food & Drink

Patatas Bravas

It’s no secret that food and culture go hand in hand. A country’s traditional dish can tell you a lot about it and Potatas Bravas tells us that Spain makes delicious yet light food.

Potatas Bravas is a traditional Spanish tapas that has been an integral part of its cuisine for centuries. It’s main ingredient is crispy fried potatoes and a spicy, light sauce on top.

Ingredients

• 4 large potatoes

• 2 teaspoons of white vinegar

• 2 teaspoons of chilli powder

• ¾ teaspoon of cayenne pepper

• 2 tablespoons of tomato paste

• ½ cup of water

• 100g sugar

• 2 tbsp milk

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Fudgy, chewy biscuits that are quick and easy for the kids to make.

Method

Method

The potatoes

Cut the potatoes in 2 cm chunks. Fry them in extra virgin olive oil on the lowest heat until they start getting a bit of colour, remove the potatoes from the heat. Once cool turn up the heat as high as possible, fry the potatoes till they are golden and crispy.

The Bravas Sauce

There are many variations for the Bravas sauce across Spain but for the most part this is the original Bravas sauce recipe made in Madrid.

Add White vinegar, chilli powder and cayenne to the tomato sauce, mix well. Next add the water so the Bravas sauce isn’t too thick then blend the sauce until it is smooth. Pour the Bravas sauce over the crispy fried Spanish potatoes and garnish with some freshly chopped coriander and salt.

Ingredients

• 30g cocoa powder sieved

• 100g caster sugar

• 30ml vegetable oil

• 1 large egg

• 90g plain flower

• ½ tsp baking powder

• Pinch of salt

• ½ tsp vanilla essence

• Icing sugar to coat

1. Heat the oven to 190C/170C fan/gas mark 5

2. Line a baking tray with parchment

3. Mix the cocoa, caster sugar and oil together

4. Add the egg and vanilla and whisk until combined

5. In a separate bowl stir in the flour, baking powder and a pinch of salt

6. Add the flour mix to the cocoa mix and stir to a soft dough (if too soft refrigerate until firmer)

7. Put icing sugar into a shallow dish

8. Use your hands to form a ball with a heaped teaspoon of the dough, roll the ball in the icing sugar and place on the baking tray, repeat with the remaining dough keeping the balls evenly spaced.

9. Bake for 10 minutes

10. Transfer to a wire rack and leave to cool (they will firm up as they cool)

Can be kept for up to three days in and airtight container.

Enjoy!

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