TAPAS Crisps, peanuts, various sticks French bread, olives, Carrots Potato & Vegetable salad Ensaladilla Rusa Start the day before 4 medium potatoes peeled, boiled, and diced 1/4 cup cooked carrots diced 1/4 cup cooked peas 2 tablespoons olive oil 1 tablespoon vinegar salt pepper, pinch sugar 3/4 cup mayonnaise 1 clove garlic crushed Pimiento strips for garnish Mix together potatoes, carrots, peas In a small bowl mix the oil, vinegar, salt, pepper, sugar Fold into potato mixture and leave to stand for several hours Mix the mayonnaise and garlic and fold into the potatoes. Refrigerate until ready for use, decorate with pimiento strips Pincho Moruno serves 6 Start the day before 6 tablespoons olive oil 1/2 teaspoon thyme 3/4 teaspoon ground cumin 1/2 teaspoon paprika 1 teaspoon crushed red pepper 1 bay leaf 1 tablespoon minced parsley salt pepper 1 pound lean pork cut in 3/4 inch cubes Mix all, except pork, together. Add the meat and coat it well Cover and refrigerate overnight Thread meat on small skewers grill and baste with the marinade until well browned but juicy Champinones a la Segoviana serves 4 (for 8 double it !!) 1/4 cup diced slab bacon 1 clove garlic minced 1 tablespoon mincxed parsley 1/2 pound mushrooms halved or quartered 1/4 cup dry white wine salt & pepper Saute bacon. when it starts to brown add garlic & parsley Stir in mushrooms, saute 2 mins® Add wine salt pepper. Cook over high flame until liquid evaporates Spicy veal & tom turnovers serves 6 (40 turnovers) Empanadilla dough 1 Cup waterŠ 1/4 teaspoon salt 3 tablespoons butter 3 tablespoons olive oil 2 1/2 cups unbleached flour 1 egg In a saucepan heat water, salt, butter, oil over medium flame until butter melted. Remove from heat Add flour all at once and stir until completely incorporated Beat in egg with wooden spoon until dough is smooth. Turn dough onto a floured surface and knead briefly, adding flour if necessary until the dough is no longer sticky Cober and let sit for 30 mins Roll very thin and cut into 3 inch circles Empanadilla dough 1 Tablespoon olive oil 1 medium onion chopped 1 clove garlic minced 1 chorizo sausage (2ozs) chopped finely 1 pound ground veal 3 tablespoons tomato paste 1/4 cup dry white wine 1 pimiento diced 1 tablespoon chopped parsley 1 tablespooon chopped spanish green olives salt pepper Oil for frying Heat oil in a pan, saute onions and garlic till onion wilted Add chorizo and cook, stirring, 5 mins, add veal and brown over high heat Stir in tomato pase, wine, pimiento, parsley, olives, salt & pepper Simmer uncovered for 20 mins Place about 1 tablespoon of filling in centre of each empanadilla circle Fold over and seal by pressing edges with a fork Fry in hot oil until turnovers are well brown, Drain Olives on Horesback - about 30 30 large pimiento stuffed green olives 8 oz mature cheddar cheese grated 10 streaky bacon rashers derined Halve the olives lengthways, scoop out the pimiento Finely chop the pimiento and mix into tyhe cheese Stuff the olive halves with the cheese mixture and press together again Stretch bacon rashers with the back of a knife cut each rasher into 3 pieces wrap each stuffed olive in bacon and secure with a cocktail stick Grill 4 - 5 mins or till bacon is crisp Tarragon egg puffs - makes about 40 2 streaky bacon rashers derinded and finely diced 4 hard boild eggs finely chopped 2 tabvlespoons double cream 1 teaspoon tarragon vinegar 1 teaspoon dried tarragon 40 small savoury biscuits mayonnaise Fry bacon in its own fat until crisp. Drain on kitchen pap;aer Mix together eggs, bacon, cream, vinegar, tarragon Chill until firm Spread onto the biscuits. Top each with mayonnaise Grill for one minuite or until the tops are lightly browned. Tortilla a la Espanola 1 cup olive oil, 4 large potatoes 1 large onion , 4 large eggs Atun escabechado 7 oz tuna in oil 2 tspns vinegar 2 tspns minced onion 2 tspns minced parsley 1 tspn capers - chopped salt pepper Place in a bowl & flake with a fork - leave overnight in fridge