Banderilla - tapas at one time

Category: Cold meals and snacks
Kitchen: spanish
Banderilla - tapas at one time

Ingredients

CHEESES:
Cheddar
Mozzarella
Feta
Dor Blue
MAIN NOTES:
Salmon / trout cold-smoked, s / s
Smoked mussels
Quail eggs
NOTES OF FRESH:
Pepper bulg. multicolored
Cherry tomatoes
FANTASY NOTES:
Olives
Olives
Salted / marinated mushrooms.
Borodino bread, cubes

Cooking method

  • Alhambra ... Granada ... Highlands of Andalusia ...
  • Oh, what sweet music these Spanish names sound in me! And not because I was there, not at all. They appeared before my inner gaze a very long time ago, as a child, when I read Washington Irving's stories about Moorish Spain.
  • Therefore, B-A-N-D-E-R-I-L-L-Z sounded so glorious ... the name of the appetizer in one of the magazines Gastronom - in an article about "Tapas at once" (tapas - as the Spaniards call the simplest appetizers) ...
  • It would seem - the most common canapes, until then bypassed by my attention only because there are no strong drinks on our table ... and nothing is required to have a snack ...
  • How wrong I was! It’s so fast (with a company!), Tasty, simple and interesting: I don’t know about you, it’s usually for us - if the guests gather for one and a half to two hours; and so that those who came first do not destroy the festive table setting (enjoy - so together!) - they need to be offered all sorts of entertainment activities ...
  • And picking up different delicacies on skewers is quite a festive-creative-business approach to the problem ... It's not obligatory for anyone! It's just hard not to join in such an easy and background for communication business, even men, interrupting their important male conversations, drop in from time to time to us (not without tasting, of course).
  • Banderilla, with its seeming simplicity, will require some effort from you: you will have to choose the right flavor combinations in advance. Believe me, the combination of products into one melodic taste chord, which gives rise to a sound chord among tasters - "Wah!" worth your effort.
  • Of course, in the case of a snack for strong drinks, it's easier - the taste buds after an alcohol hit are no longer so sensitive ... But that's not what we are talking about ...
  • As you understand - in the photo with banderillas, not random combinations, but those that have passed a rigorous selection ...
  • Main notes there should be protein products on a small skewer, so think about what and in what quantity you will have - cheeses, fish, quail eggs ...
  • Fresh notes, indispensable for every banderilla, will be vegetables: sweet peppers are just a win-win option, well, cherry tomatoes too. I have an exception - only fish + cheese surrounded by cubes of Borodino bread - a self-sufficient combination!
  • Fantasy notes at your discretion, choose delicious combinations for you: olives, olives, mushrooms, gherkins (very tiny cucumbers), pearl onions, large capers (those with tails) ...
  • Banderilla - tapas at one time
  • First, decide on the cheeses - they should be different in sharpness and piquancy so that you can play with them ...
  • I took four cheeses:
  • mozzarella, tender Argentinean - in the shape of a loaf, I like this more than Italian balls in brine, and the price ...); in combination with trout (cold smoked) softens, refines the spiciness of the fish ...
  • Cheddar, German, my favorite - bright yellow, tightly compressed, without holes and cracks, with a creamy taste and a light spike (in the photo it is already cut into cubes); good in any combination!
  • Feta fegusto, another favorite is also Argentinean (well, they pamper us in Ashan!), a bar, pressed, and not creamy from tetrapakovski boxes, similar to feta cheese, but tastier; oddly enough - its bright speck also very harmoniously combines with the same trout, giving rise to another flavoring accord, but the spicy smoked mussel “kills” ...
  • blue cheese (I have Dor Blue, although for me the use of such cheeses is rather an exception to the embarrassment) - take only the one that you like (they are so different!); these are not suitable for fish, but - just an explosion of taste with smoked mussels!
  • In conclusion, I ask you - do not let the process go by itself when assistants join you! Believe me, a few tasted unsuccessful combinations will discourage the hunt and collect banderillas, and there is.
  • I prepare boxes with chopped ingredients in advance (30-60 minutes before H). I make 1 banderilla for each tested option - for clarity to assistants. When the time comes, I take out boxes and a plate with banderillas from the refrigerator. Well, experiments can be offered at the end ...
  • Banderilla - tapas at one time

Note

Actually, this is not a recipe at all, but so ... reflections on the topic ...
But I hope it will be useful to those who, like me recently, have not yet discovered such a cute little thing.
Well, a little information:

Peeling quail eggs from the shell

1 way
To remove the shell of hard-boiled quail eggs, put them in a vinegar solution (2/3 vinegar and 1/3 water). After a few hours (about three hours), the eggshell will completely dissolve. The remaining shell film, rather thick, can be easily removed before use.

I really don't like vinegars and don't have at home, except for apple cider, which I drink in courses to support blood vessels. I did it with him, I didn't dilute it with water, he is already 6%: the shells dissolved in 3 hours, it's a pity that you can't reuse the vinegar - the shell turns into floating flakes and, moreover, stains the solution ...

2 way
If you don't have 3 hours left, you can peel quail eggs in the traditional way.
Here I will share my know-how (at least I have never met such advice anywhere):

- it is clear that it is necessary to cool the eggs just like chicken eggs - immediately from boiling water under running cold water and until the eggs cool;

- then take the egg with the air chamber up, with the tip down, in the left hand, and with your right fingers begin to gently and gently knead the shell from the blunt end with the air chamber to the sharp one;

- when the whole shell is covered with craquelures-cracks and becomes, as it were, soft, tear it in the area of ​​the air chamber - there the shell with the film does not adhere to the squirrel and you will not injure it and the egg will be intact;

- grab a torn piece of shell with a shell film with your fingers and carefully begin to remove and unwind in a spiral in the direction from the blunt to the sharp end - and that's it! With a little practice, you will get it one-two-three! No small sticking pieces on the eggs and fingers, which then need to be washed off from the eggs ...
Banderilla - tapas at one time

Ardizia
Nagira, what a fine fellow you are, as it is written !!! This is not a recipe, but a poem! I immediately wanted both guests and such a wonderful "Banderila".
Nagira
Quote: Ardizia

Nagira, what a fine fellow you are, as it is written !!! This is not a recipe, but a poem! I immediately wanted both guests and such a wonderful "Banderila".

Thank you, Ardizia Everything for you, readers and tasters

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