Category Archives: Recipes


venison and potato muffin


Oh yes!!! A muffin shaped tapa using venison, potatoes, cream and some other ingredients. How to use meatballs far from a convenctional way? This idea came to our heads while playing with Artemonte Venison Meatballs at Xavi’s, one of the partners in this project. He was thinking more on a cupcake but a glass of red @BodegasMunana 3Cepas helped putting things on my side.

Lets start with the shopping list for 8 of these muffins but take in account quantities will vary depending on the size of your moulds:

  • 500g potatoesvenison and potato muffin
  • 1 red onion
  • 50g onion chives
  • 400g Venison Meatballs, you can use any but I strongly recommend this twist for an smart and tasty touch.
  • 100 ml double cream
  • Salt, pepper and nutmeg
  • 2 tspn EVOO (Extra Virgin Olive Oil)


Grate the potatoes and thinly slice the red onion. Heat the oil in a non-stick frying pan and add the potatoes and onion. Fry at medium heat for about 7 min stirring every couple of minutes.

Meanwhile add salt, pepper and some nutmeg to the cream, heat and simmer for 1 min.

Once the potatoes and onion are done (a bit undercooked), add the previously chopped chives and mix thoroughly. Take the mould and just cover the bottom with the mix.

Place a venison meatball in the middle and fill the mould around with more mix covering the meatball. Pour the cream in the mould; do it slowly so the cream can fill the spaces in between.

Preheat the oven to 200ºC and place the moulds in the middle. venison_and_potato_muffinBake for about 10min until the top is golden.

Serve and enjoy!! In my experience, a glass of red wine was a perfect companion.


3D Extra Virgin Olive Oil EVOO with Iberico ham

3D Extra Virgin Olive Oil with Iberico ham

Enjoy a new way of eating Extra Virgin Olive Oil. Original, attractive, modern, colourful. 3D Extra Virgin Olive Oil EVOO with Iberico ham

This week tapa recipe is about two of the main and most acclaimed ingredients from the Spanish gastronomy, Extra Virgin Olive Oil and Iberico or Serrano Ham, but, at least for olive Oil, taken to a new dimension. Almost everybody knows about the Extra Virgin Olive Oil and almost everybody have tried it before, but eating it in a solid-state is not so common.

Let’s start with the list of ingredients:3D Extra Virgin Olive Oil EVOO with Iberico ham

  • 100ml of water
  • 80gr of icing sugar
  • 35gr of caster sugar
  • 180ml-200ml of Extra Virgin Olive Oil 
  • 5 gelatine leaves
  • Iberico Ham, as much as you like. You can always use Serrano ham but the Iberico ham will give a  more nutty taste.
  • Some slices of toasted sourdough bread or baguette is a perfect companion.
  • Garlic

Ready? Let’s cook.

Leave the gelatine leaves to soak in cold water for some minutes.

Meanwhile mix the sugars and water in a pan and heat without stop stirring. As soon as it reaches 90C move apart.

Drain the gelatine leaves, add to the syrup and stir to dissolve.

It’s the moment to add the olive oil slowly while using hand mixer or a whisk to help with the emulsion. If you are using an electric hand mixer do it at medium speed.

When the gelatine thickens it’s time to go to pour in the moulds. Fill them with our jelly and place in the fridge.

Rub a garlic clove on the toasted bread, place one of our Extra Virgin Olive Oil jellies and a slice of hand carved Iberico or Serrano ham.

Close your eyes and let your mouth do the rest!!

Did you like? Let us know. Did you make your own changes to the recipes? Tell us and win a Gastro-travel.

Venison bolognese baby bell peppers

Venison Bolognese stuffed baby sweet bell peppers

Naturally colourful, meaty and bite-sized – the way tapas and pintxos should be eaten. ;-)

Bolognese is a world known recipVenison bolognese baby bell pepperse nowadays and is mostly served with pasta but a venison Bolognese is not that common and more a rare and original twist. When I got the samples from Artemonte I started wondering how I could use this tasty Bolognese in a way that brings out the freshness of Southern Spanish gastronomy. Peppers were the solution. I love peppers!! Roasted, fried, sautéed, … any way.

So let’s start… First of all, buy the freshest baby bell peppers you can find. I bought a selection in different colours which will add a nice touch to the serving presentation. This is the shopping list for about 20 bites:venison_bolognese_baby_bell_peppers-5


Wash the pepper gently under cold water. Cut a small sliver out of each pepper, just wide enough to get your finger in and remove the seeds. Leave the stem on.

Once we have all the peppers stuffed it’s time to place them in the oven on a baking sheet. Bake for about 20-25 minutes and put them on the sauce we left apart before. After decorating with small drops of Ali Oli (link to next week recipe), serve and enjoy!!!Venison bolognese baby bell peppers

While the peppers cool down, get your friend to open a bottle of wine and your other friend to post pictures of you all enjoying your Venison Bolognese stuffed baby sweet peppers and tag us for the chance to win a real culinary journey!

smoked pomfret goat cheese

Smoked Pomfret fish, Rosemary Goat cheese and lamb lettuce salad

We’re looking forward to the summer as we propose this combination of smoked pomfret fish, the tasty and award-winning rosemary goat’s cheese and fresh lamb’s lettuce which serves as a perfect starter tapa.smoked pomfret, rosemary goat cheese

Ingredients for 4 tapas:

  • 100g of lamb lettuce
  • 2 tomatoes – sliced thinly
  • 4 slices of smoked pomfret
  • 8 slices of Rosemary goat cheese fresh
  • Reduced balsamic vinegar
  • Ground pepper
  • Extra Virgin Olive oil
  • Salt


To prepare the salad, position a mould at the center of the plate, then begin by placing a layer of lamb’s lettuce at the bottom. If we are going to eat immediately we can add salt and a few drops of extra virgin olive oil. Otherwise, leave these steps until the end as the salt will extract water from the lamb’s lettuce and it will lose its turgidity.

For the next layer, place the slices of smoked pomfret, followed by another layer of lamb’s lettuce. Add one layer of thinly sliced Rosemary Goat’s cheese and finally, top off with a layer of fresh tomato slices.

Sprinkle with a few threads of reduced balsamic vinegar, a trickle of olive oil, ground pepper and salt if you like.

Grilled asparagus, Paprika Goat Cheese and orange segments

Grilled asparagus, Paprika Goat Cheese and orange segments

What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!

Grilled asparagus, Paprika Goat Cheese and orange segmentsIngredients for 4:

For the Vinaigrette:

  • 1 tsp full of honey
  • 1 tbsp balsamic vinegar
  • 3 tbsp Extra Virgin olive Oil
  • 1 handful of walnuts

On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.

Grilled asparagus, Paprika Goat Cheese and orange segments

Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.

Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!

Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.

Semicured Goat Cheese lollipops

Semicured Goat’s Cheese lollipops

Wow your guests with these delicious and visually stunning goat’s cheese lollipops. These tapas are deceptively simple to make, but will take some considerable preparation time (especially if you are a perfectionist!).

Ingredients for 4 tapas:

  • 200g Semicured goat’s cheese. We have used this Supergold awarded cheese because of its wonderful taste and texture.
  • Tomato jam
    • 500g Ripe tomatoesSemicured Goat Cheese lollipops
    • 250g sugar
    • 1/2 lemon juice
    • 1/3 vanilla pod
  • Outer coating
    • Poppy seeds
    • Sesame seeds
    • Chives

You will also need 12 cocktail sticks/wooden skewers.


Semicured Goat Cheese lollipops

Submerge a cheese cube fully into the jam, ensuring that all surfaces are covered, then proceed to dab each surface into the chopped chives – you may need to sprinkle some on by hand to ensure full coverage. Repeat this process with the sesame seeds and poppy seeds, arrange on a plate, and serve to your delighted guests!

Semicured Goat Cheese lollipops
Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.


Delirium pears

This is an old spanish recipe which provides the perfect complement to a rich semicured cheese.

The “original” recipe is very simple and only requires a few ingredients, but this version adds a twist of cloves, anise and cardamom for that extra depth of flavour.

Serves 4 tapas:

  • 4 Pears
  • 1/2 bottle “Delirio” from Bodegas Muñana
  • Cinnamon stick 1 pc
  • Zest of one orange or lemon
  • Sugar 80g
  • Clove, anise and cardamom

Place one pear at the centre of a small plate, drizzle with a little bit of sauce and enjoy!!


Peas with Iberico ham and poached egg

To prepare this recipe for peas with ham, ideally peas are fresh but as the season is so short, and have a high price,it is best that we use ultra frozen peas or, ultimately, preserved.


While ” poached eggs ” cook, we can start preparing the recipe of peas and ham. Heat a pan with olive oil and the spring onion thinly sliced, less than 1mm.
Add the diced ham and toss the peas, previously cooled with water in the pan. Cover with a lid and let cook five minutes.


While peas are cooking remove, carefully, the plastic wrap from the poached eggs.
Try the peas and when they are cooked serve placing the poached egg on.


Mushrooms stuffed with cheese and Iberico ham

A recipe for stuffed mushrooms – easy and quick to prepare.

Serves 6 tapas:

  • 12 Mushrooms
  • Semicured cheese
  • 2 slices of garlic
  • 2 slices of Iberico ham
  • 6 Nuts
  • Olive oil
  • Salt
  • Chopped parsley

Preparation of stuffed mushrooms :

Remove mushrooms from the oven, add stuffing mixture plus half a walnut to each one and place back in the oven for a couple of minutes. Finally, sprinkle with chopped parsley and serve immediately!


Iberico ham and goat cheese on roasted courgette and potato

Place the 6mm thin potato slices on a hot oven tray with a bit of extra virgin olive oil, salt and ground pepper and bake for 20-25 min. at 180º.

Put the stuffed mushrooms back in the oven for a couple of minutes, serve immediately, and enjoy.