Summery barbecued tapas

Burnt chilli harissa

Serves 4 as tapas 

Ingredients

 2 San Moranzo tomatoes (or similar)

1 red chilli

1 red bell pepper

1 tsp fresh garlic, pureed

½ tsp ground cumin

2 tsp of cider vinegar

salt and pepper to season

1. Preheat the barbecue for high direct heat.
2. Blacken the tomatoes, red pepper and chilli on the grill for about 10 minutes. This can also be done directly on the charcoal. However, take care as the vegetables will blacken and blister much quicker when placed directly on the coals.
3. Remove from the barbecue and allow to cool and steam in a covered container. This will help to them soften, improving the texture of the sauce.
4. Chop the tomatoes, peppers and chilli by hand or puree using a food processor. Leave the burnt skin on to enhance the smoky flavour.
5. Next add the pureed garlic, ground cumin, cider vinegar, salt and pepper to taste.

Garlic chorizo, red wine 

Serves 4 as tapas

Ingredients

2 tbsp olive oil

250g fresh chorizo

4 peeled and split garlic cloves

100ml Spanish red wine

1. Set up heat source for direct heat, around 220 °C
2. Slice chorizo sausage in to 1-2cm thick
3. Preheat heavy based pan or small skillet
4. Add oil and garlic, cook for a few minutes until golden.
5. Fry chorizo for 6-8 minutes, turning after around 4 minutes
6. Add the wine and allow the liquid to reduce by half.
7. Great served with fresh bread.

Padron peppers with sea salt

Serves 4-6 as tapas

Ingredients

1 tbsp olive oil

500g padron peppers

Dorset sea salt to serve

1. Set up heat source for direct heat, around 220 °C
2. Coat the peppers in oil
3. Pre heat heavy based pan or skillet until smoking hot. Grill the peppers for 5 mins until soft and blistering.
4. Remove and sprinkle liberally with sea salt.

Blackened courgette salad, mint and lemon

Serves 4-6 as tapas 

Ingredients

3 medium courgettes

4 tbsp cold pressed rapeseed or olive oil

Zest and juice of half a lemon

15g fresh mint leaves

Salt and pepper to season

1. Set up heat source for direct heat, around 250 °C
2. Slice courgettes in half lengthways
3. Place the halves directly on the grill or grate, do not oil the courgette or grill.
4. Grill the courgettes for 3-4 mins on each side to achieve char marks. Take courgettes off and allow to cool slightly.
5. To make the dressing whisk the oil, mint, lemon zest and juice. Season to taste with salt and pepper
6. Add the courgettes to a bowl and pour over the dressing, toss and serve

 Garden cook pieces pictured for this recipe 

Hand thrown nest of ceramic bowls found in our tableware section 

Hand spun 8" carbon steel skillet found in our cookware section 

Handmade oak chopping board found in our tableware section

Handmade wooden salad servers found in our tableware section

Handmade garden candle found in our decor section