Egg & Boquerones Canapes, Spicy Avocado And Bean Crostini, Lemon, Roacket And Parmesan Risotto

I always find it hard to start a new entry. I never really know how to. It's easy to kick off with the usual 'another week' or 'my o my how time flies' or 'I can't believe it is another week'. Don't get me wrong, these are totally fine but if you scroll through the entries, I probably re-phrase 'here we go again' over and over. I wish I could do a better start, that's just me. Something less predictable, but not different for the sake of it. Not trying too hard. Just being able to let it flow. But I can never find a way to start the entry. I just can't find a simple, nice way to do it. Which is a shame as simplicity and nice - well, totally blooming gorgeous - are the theme this week. Tuck in!



Dice a shallot, celery and finely slice a clove of garlic and cook until soft, but don't colour, unless you have crayons close at hand. Add the risotto rice - allow about 80g per person but for our tapas I used 80g for us both. Give it a good mix like Dj whatshisface and add some white wine. Ideally you opened the bottle earlier, alone and are giggling now as you have drunk...drank? the bottle and forgot to reserve some for risotto. Nail polish remover does not a substitute make. Just remember that. If you have managed to keep some of that grape nectar, add it nnnnnow! Stir and allow to reduce. Miss Salty Squid has a habit of drilling small holes at the base of our pans and inserting a long, narrow straw like..straw and siphoning off the vino. She thinks I don't notice but I do. Oh I do. Next up add a ladle full of hot stock. I refuse to make any joke about stocks. Keep adding your stock, ladle at a time, stirring constantly and only adding the next when the last has almost been absorbed. This should take almost 20mins using up a litre and a half of stock. If you run out of stock you can use hot water. Just make sure it is hot as cold stock just stops the cooking process and gives a below par risotto. After 15ish mins taste the rice and continue to do so until you no longer feel the need to spit it out onto the floor, but don't overcook it... it's not baby food. Once you are happy with the rice add a couple of hand fulls of chopped rocket, zest of a lemon and a good squeeze of lemon juice. Stir and continue to cook for another minute and season to taste. Empty a dump truck full of butter and as much Parmesan as life throws at you and stir like it matters. Remove from the heat, put the lid on the pan and allow to rest for 2 mins. Serve with some lemon oil and thyme sprigs and some shaved Parmesan to make it look posh. If you are cooking for someone you really like, put some fudgy goats cheese onto a warmed plate and sprinkle with some fresh thyme. The when you add the risotto on top, it will melt the goats cheese into a gooey goodness. A nice surprise. Unlike the nail polish remover.




Just because these next 2 tapas are kinda easy, don't let that fool you into thinking they are any less divine. Simplicity rocks. And on a hot evening, these are perfect.You can use Anchovies here if you have no idea what Boquerones are. I hadn't a clue but pretended to be all knowledgeable when buying, you know, like 'oh wow, i LOVE Boquerones!' Running home to consult my Larousse bible. It wasn't in there.

Make your own mayo, using egg yolks mixed with mustard, vinegar and salt. Slowly add rapeseed oil, whisking all the time until you are tired and regret not just buying some in the shop earlier because it's too hot in hear to be making mayo!!! Give it a squeeze of lemon juice and adjust the seasoning when done. Next up, finely chop some boiled eggies, shallot and Anchovies or Boquerones, parsley and some lemon juice. Mix, taste, season and serve on some fresh crusty bread, toasted if you are that way inclined.



Use only ripe avocados for this. You can tell the ripeness by gently squeezing them. When they are soft, they are ripe. Bring this ripe avocado to your green grocer and hold it in front of his or her face and squeeze it as hard as you can until your fingers go through the skin and the flesh covers your hands. It's best to do this while roaring like a loin or perhaps another monster that does not exist. It really depends on how you feel. This is, sadly, the only way to 'peel' an avocado.

To the avocado we add some roast garlic, coriander, mint, chili and mashed cannellini beans. Mix well and add some olive oil and lime juice. Season to taste and serve with some excellent bread. Simple tapas that is simply amazing.



Shopping List:
Herbs € 2.00
Eggs and veg €8.50
Risotto Rice €3.80
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Total €14.30

Drinks:
Cremant De Loire, Brut, 12,5%
Koine, Puglia Aglianico, 13,5%

On the stereo:
Blind Melon, The National (again, new album is amazing), Sun Kill Moon