Tasty Tapas!

Don’t know what to cook? And want a variety of dishes to serve everyone’s tastes? Why not try Spanish tapas?

Spanish tapas are dishes that are served in snack sizes and can be both cold and hot. A combination of dishes can be made to create a full meal. What I love about tapas is that it encourages social interaction through the sharing of dishes rather than each guest eating a meal set only for themselves.

So what do you need to prepare for a tapas night? I have collated some of my favourite tapas for you. Here they are:

Garlic Prawns 

These are very tasty and quick to cook! What do you need?
- 1/2 cup of olive oil
- 3 garlic cloves
- chili (to desired strength)
-1.5 kg of medium king prawns (peeled, cleaned and with tail still intact)
- 1/2 teaspoon of paprika
- 1/4 cup of chopped parsley
- Thick, toasted crusty bread to dip into the garlic-prawn oil!

Method:
1. Combine oil, chili, garlic and paprika in pan on medium heat until garlic starts browning.
2. Add prawns, cook for 2-3 minutes on high. Stirring regularly until prawns turn pink in colour.
3. Mix through parsely after removed from heat.

Patatas Bravas 
Ingredients
- 1/3 cup of olive oil
- 1 red onion finely chopped
- 3 garlic cloves
- Chili (to desired strength)
- 1.5kg of tomatoes
- 2 teaspoons of dried oregano
- 500 grams of diced tomatoes
- 1/3 cup of chopped parsley
- 1/2 tablespoon of cornstarch
- 1/2 teaspoon of sugar

Method:
Heat oil in pan at medium temperature. Add onion and stir fry until soft. Then add the garlic, tomatoes, paprika, chilli, salt, and a pinch of sugar. Once combined, add cornstarch to thicken sauce, stirring the mixture until dissolved. Keep simmering sauce until potatoes are cooked.

Cut potatoes into small bite-sized cubes and fry in saucepan with oil and seasoning (salt and pepper) until golden brown and crispy. Once cooked place in plate and drizzle sauce. Sprinkle parsley to garnish.

Churros
To finish off your night in Spain, there is nothing better than making homemade churros! All you need to do is combine 500 grams of plain flour and 500 ml of salted boiling water. Ensure that the water is boiled and not just warm. Mix with wooden spoon and place into churro machine (can be purchased from here). Turn handle to push through mixture and there you have it, a churro! place churro in very hot oil and fry until golden brown. 

Hope you enjoy these lovely dishes as much as I do! Leave a comment below if you have any questions about preparing any of these meals.

- Liana Fasanella

Time Saving Tips in the Kitchen

As a full time student, also working part time, I know what it’s like not having enough hours in a day. Sometimes you get home late and just don’t have the energy or time to cook yourself a delicious meal. But wait, don’t despair just yet, put down that frozen dinner, and for goodness sake leave that pizza menu alone because here are some of my own time saving tips that will have you cooking tasty meals in no time at all.

1: Get the right tools

Having a sharp knife and a proper chopping board is a must. Having these two key components in place will not only cut out a lot of mucking around, but as your knife skills improve you will only get quicker. Even though it can be a pain at times, once you get chopping, there is no stopping, so I find it best to prep a lot of food to serve me as the week goes on. Especially when I prep onions, I prepare a lot, use what I need, then portion the rest into bags and freeze them ready for next time.

Also in my time saving kitchen tool belt is a humble pair of cooking scissors. Any pair will do, so long as they are hygienic. Imagine when you come in after a long day and dread getting out a hundred different little utensils and cooking surfaces, you can simply grab a pair of these and slice off chunks of meat and veg straight into a pan. I love to use scissors especially with spring onions. About the width of a pen, spring onions are a perfect accompaniment to the scissor. Whether you’re adding a bit of fragrance to a stir fry, or chopping off a few pieces on top of a salad for some added flavour, nothing could be easier (or tastier for that matter).

2: Manage your flavours

When pushed for time, people tend to go for whatever is most simple, but simple doesn't have to mean boring. Making sure that you have flavours at hand can quickly transform any meal, some pan fried chicken for example, into something fantastic. Dried herbs and spices are great for this. I always keep some oregano, basil, rosemary, and parsley nearby just for these occasions. Just sprinkle over your meal as it cooks to add that extra dimension.

Another great way to quickly and easily coax flavour into your meals is by using infused cooking oils. I make my own by simply adding dried herbs or chillies to hot oil, letting it cool, and pouring it into air tight bottles which will help them last a couple of months. Be careful though because it can be dangerous, especially if you have kids running around. Alternatively you can also buy infused oils from most supermarkets, making this a best friend for your cupboard.

3: What about your ingredients?

If you’re looking to save time, stay away from starchy vegetables like potatoes and carrots that can take a while to cook. Instead, keep a stock of versatile leafy greens which you can steam, fry, boil, or serve raw (baby spinach and wombok are my favourites). You should still keep those meals balanced though, so try to include a bit of those starchy foods when you have the time to afford them.

Also, when cooking meats, make sure that they are cut into small thin pieces that will cook quickly.

4: Clean as you go!            

You don't want to face a scene like this
after your meal. Clean as you cook!

This is the most important rule. Clean up as you cook and you will save yourself a lot of time when everything is ready to eat. Utensils knives and chopping boards can all go into a sink once you’re done using them, and if you can't clean them just yet, make sure that they are getting a good hot soak.

When you return after your delicious meal, you’ll find that there isn't all that much left to tidy up and wonder how you managed to cook such tasty food so quickly and cleanly.

Want to learn more? Check out these links

Knife Skills              http://culinaryarts.about.com/od/knifeskills/tp/knifeskills.htm

Infused Oils              http://www.taste.com.au/how+to/articles/661/how+to+make+an+infused+oil

-Alex Smith