Mar 26, 2014

Tapas!

Tapas

I’ve been collecting and trying lots of Tapas recipes ever since we decided to take our son to Spain this summer. Really looking forward to our trip.

Alioli and pan con ajo y tomate (bread scrubbed with garlic & tomato) are two of those things that simply belong on the table when eating tapas. Sharing both recipes here.

Now here’s the deal; like any other food blogger, I too had a basic alioli recipe. My recipe contains egg yolk and, face it; though tasty, it is not an authentic alioli and it was authenticity I was aiming for.

Then I stumbled upon a new recipe. Oh boy, a recipe so brilliant I never would’ve thought of it. Heck, I had no idea it was even possible to get an emulsion going like this. No egg yolk here, instead there’s milk… making this perfect for a family dinner with children and pregnant women.

Yes, milk and I am so not kidding! I know, I didn’t believe it could work either, but it does… beautifully.

Never tasted a creamier, mellower and better alioli than this one. Made it three times since I got the recipe and now I’m sharing the garlicky love… you can’t go wrong.

 

Ingredients:
 

Alioli:

1 small garlic clove
6 tbsp milk
1 tsp Dijon mustard
1 tsp white vinegar
1/2 tsp salt
200ml (2/3 cup + 2 tbsp olive oil)
 

Pan con ajo y tomate:

Ciabatta or another bread of choice
cherry tomatoes
large garlic clove cut in half (skin on)
good quality olive oil
salt flakes

 
Directions:

 
Only tried this recipe with my immersion blender. It might work in a regular blender as well, but I haven’t tried it yet. If you do…  you’re on your own!
 

Just a few ingredients. These recipes will take virtually no time.
Tapas

Combine the Dijon mustard. milk, vinegar, salt and garlic.
Tapas

Your choice of oil will greatly affect the flavour. Use extra-virgin for a peppery and deep flavour or a milder oil for a mellower sauce.
Tapas

Blitz the basic ingredients for 10 seconds, then slowly drizzle in the oil while continuing to mix. And I mean slowly! It will stay thin at first.
Tapas

After you added about half the oil you will suddenly start to see it thicken up.
Tapas

After all the oil has been incorporated you’ll have the perfect, thick and gloppy mayonnaise-like sauce.
Tapas

 
If your alioli ended up a bit thicker, like my first version did, just thin it out with a little milk until you get the consistency you like. Taste to check seasoning. Store the alioli in your fridge where it will keep well up to 4 or 5 days. Like regular milk would.
 

I prefer using ciabatta for this. Turn the bread into thick slices and lightly toast or grill them on both sides.
Tapas

Rub one side of the bread with the cut-side of the garlic clove and the other side with the cut-side of a cherry tomato. Discard the skin. Drizzle a few drops olive oil over the bread and sprinkle a few salt flakes all over.
Tapas

So simple but so incredibly tasty.
Tapas

Recipe adapted from Omar Allibhoy’s Tapas Revolution

Tapas!
Ingredients
    Alioli:

    1 small garlic clove
    6 tbsp milk
    1 tsp Dijon mustard
    1 tsp white vinegar
    1/2 tsp salt
    200ml (2/3 cup + 2 tbsp olive oil)
     

    Pan con ajo y tomate:

    Ciabatta or another bread of choice
    cherry tomatoes
    large garlic clove cut in half (skin on)
    good quality olive oil
    salt flakes

Directions
    Combine the Dijon mustard. milk, vinegar, salt and garlic and blitz for 10 seconds using your immersion blender then slowly drizzle in the oil while continuing to mix. And I mean slowly! It will stay thin at first. After you added about half the oil you will suddenly start to see it thicken up. Taste to check the seasoning. Store in the fridge for up to 5 days.

    Turn your bread of choice into thick slices and lightly toast or grill them on both sides. Rub one side of the bread with the cut-side of the garlic clove and the other side with the cut-side of a cherry tomato. Discard the skin. Drizzle a few drops olive oil over the bread and sprinkle a few salt flakes all over.

Meal type: Tapas
Servings: 1
Copyright: © kayotickitchen.com

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    11 Comments »

    1. 1

      Hi Kay, you will find, once in Spain, that in most bars they will simply grate a juicy steak tomato and will put the pulpy result on the bread, or give it to you in a bowl to help yourself, especially at breakfast time. Hope you´ll enjoy your holiday in Spain!! Where are you thinking of going?? xx

      Richelle on Mar 26, 2014 @ 8:30 pm Reply
      1. Jayden is going to love the food there! He’s addicted to this bread.

        Kay on Mar 26, 2014 @ 9:42 pm Reply
    2. 2

      Die aioli klinkt geniaal! Ieder etentje probeer ik weer aioli te maken, de ene keer beter dan de andere keer maar ik vind dat je de ei smaak blijft proeven. Dit klinkt als dè aioli! En pan con tomate.. ik kan er geen genoeg van krijgen. Ik ben net terug uit Barcelona en krijg nu alweer trek!

      Diede on Mar 26, 2014 @ 10:12 pm Reply
      1. Ik was zo verbaasd dat het lukte en hoe het smaakte. Deze klopt gewoon echt!

        Laat even weten als je hem gemaakt hebt!

        Kay on Mar 27, 2014 @ 10:01 am Reply
    3. 3

      Ahhh… Pan Tostado con Ajo (zo ken ik het), hééérlijk, ik ben dol op knoflook. Maar een dórst dat je er van krijgt! Hihi.. geen probleem op vacantie zou ik zo denken. Ik maak het ook wel voor bij de Chili Con Carne, niet authentiek mischien (Spanje/Mexico) maar wel erg lekker erbij.
      De aïoli ga ik zeker ook eens proberen.

      Guinan on Mar 27, 2014 @ 12:12 pm Reply
    4. 4

      Vanavond staan hier tapas op het menu. Brengt me meteen op het idee om ook pan con tomate te serveren :-). Lekker!

      Judith on Mar 28, 2014 @ 4:41 pm Reply
    5. 5

      Ik at van de week bij mijn favoriete tapas-tent in Amsterdam, en toen ik de alioli zat te eten (…met een lepel naar binnen zat te werken..) bedacht ik me dat het me helemaal niet zou verbazen als die ook met een melkproduct gemaakt was! Hij was erg wit en niet zo ‘mayonnaise’-achtig.. Ga ik zeker proberen!

      Kate on Apr 2, 2014 @ 8:15 am Reply
    6. 6

      I like your site-web and love to see the photo of your beautiful son !

      I’d like to share a little experience of my past nice trip with my husband to Spain with you:

      Mardrid
      All thoses beautiful building with french window(others call them Julliet balcony)remind me like in Paris, but Mardrid is more easy to walk everywhere, stopping in any of those nice street parks. Your son will love the churros and you will definitely enjoy the 5J jambon in their museume.
      We were staying in London Palace hotel which is right in the centre, the Palace hotel is a chaine, convienient and not expensive.

      Andalusie
      We spent 3 weeks in Seville, Granada & Cordoba, rent a nice cosy appartement in each city centre, gorgers!Plenty of appartements available through their tourism Andalusie website if you like to try.

      Enjoy your trip to Spain, especially the tasty food !

      Emma from Montreal

      Emma on Apr 19, 2014 @ 12:29 am Reply
    7. 7

      Hey Kay! If you aiming for authenticity, then Aioli with milk isn’t that. Bring out the mortar, 10 garlic cloves, pinch of salt, Spanish extra-virgin olive oil and start crushing for 20 minutes. I know it’s hard work but that’s the way it’s done in Spain.
      You can take a look at this site. http://landlopers.com/2012/06/18/spain-aioli-recipe/

      Still love your recipes!

      Erwin on Apr 27, 2014 @ 10:50 am Reply
      1. Not really. It’s incredibly simple to start an emulsion with just a mortar, garlic, salt and oil… and it’s not even hard work. But not everyone who reads my blog owns a mortar and even in Spain they don’t always do it like that anymore. It’s a bit old-fashioned actually :)

        Try the immersion blender… you’ll get fantastic results in virtually no time!

        Kay on Apr 27, 2014 @ 11:14 am Reply
    8. 8

      Kay, thank you so much for your awesome aioli recipe. I bought an immersion blender, tried it and nailed it on the first try. I lived in Spain 4 years, and recently travelled to Provence, and have been craving authentic aioli. It is delicious and took about 1 minute with the blender. Keep up the great work.

      DebbyR on Jun 11, 2015 @ 12:18 am Reply

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