Stokes Sauces: Barcelona Tapas - Stokes on tour & Tapas at home

Bustling Barcelona

http://www.stokessauces.co.uk/page/sauces/ketchup-and-sauces

Barcelona is the showcase of Catalan culture. Wherever you are in the city, there's always something fascinating to see just around the corner - and there are many many corners.

Whether you plan it or just stumble upon it as you wander the streets, boulevards and squares, you will enjoy the jewels of home-grown Catalan architecture, modernism and contemporary architecture, restaurants, bars and markets - a real treat for the senses.

Ease your way down Las Ramblas (but don't eat there, save that treat for several street off the main tourist drag) and the first real sense of 'food' is on your right in the Marcado de Boqueria.

Colour, noise, smell and taste echo throughout this indoor market. Try a tapas or two at El Quim de la Boqueria. They do a fantastic seafood platter too.

Today we are going to bring some of the flavours of Catalan tapas back home to your kitchen and give them a little lift from Stokes.

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From Gaudi to simple Gourmet

Albondigas / Meatballs

There are three elements to this tapas dish: the juicy meatballs combining pork and beef; the rich spicy tomato sauce; and the broad smiles as you remember your recent weekend break over drinks with friends.

You'll need:

500 g of mixed beef and pork mince
75 g of breadcrumbs
1 egg
2 cloves of garlic, grated
A good bunch of parsley, chopped
2 tbsp of Stokes Chipotle Ketchup (for smoky chipotle chillis)
1 tbsp of Stokes Brown Sauce (for a sweeter softening from the dates)
1 tbsp of Stokes Chilli Jam (for red chilli heat)
1 tbsp of smoked paprika
1 tin of chopped tomatoes
1 glass of red wine

Here's how:

For the meatballs combine the meat, breadcrumbs, egg, garlic and most of the parsley in a bowl and season.

Mould the combination into golfball-sized balls and brown them on all sides before setting aside.

Use the red wine to deglaze the pan then add the tomatoes, ketchup, brown sauce and chilli jam.

Reduce the sauce for 5 minutes then add the meatballs and all their residual juices.

Cover the pan and cook gently for about 20 minutes.

Delicioso.

Patatas Bravas / Potatoes with a spicy sauce and aioli

The 'bravas' is the spicy salsa that lifts the potatoes. The lovely aioli rounds the whole thing off.

http://www.stokessauces.co.uk/page/sauces/chutneys-and-relishes

Here's how:

Peel and cube about 1 kg of potatoes, something like Maris Piper that will be crispy on the outside and fluffy inside.

Dry the cubes in a tea towel, dust them lightly with a mixture of flour and paprika, then spread them on a baking sheet, season and drizzle with oil. Then, into a medium high oven for 30 to 40 minutes until crisp and golden.

For the salsa bravas: Soften 1 diced onion with 2 cloves of grated garlic in a pan. Add 1 tin of chopped tomatoes, 1 tbsp of smoked paprika, 2 tbsp of Stokes Chilli Jam, 2 tbsp of Stokes Burger Relish (this balances the chilli and adds depth to the salsa) and simmer gently for 20 minutes. If you prefer it smooth, blitz it with a hand blender.

For the aioli, use as much Stokes Garlic Mayonnaise as you wish - its creamy mayonnaise and garlic infusion is a beautiful, gentle aioli in a jar.

Serve the potatoes with cocktail stick as the sauces for dipping.

Champignones al Ajillo
/ Garlic Mushrooms

http://www.stokessauces.co.uk/page/sauces/mayo-range

Here's how:

Very simply, cook 1 large banana shallot (diced) in olive oil and add 3 cloves of garlic (grated) until the onion has softened and becomes translucent.

Halve or quarter about 10 chestnut mushrooms (you need to have large pieces rather than small slices). Add these to the garlic and onion with 2 tsp of Stokes Chilli Jam.