Sardines On Toast, Fresh Fig Salad, Peppers w/ Roast Onion & Pork stuffing

This weeks tapas friday was a taste of Spain, I think I stole some inspiration from some of the Spanish cookbooks I have - apart from the figs and feta.

Sardines on toast reminds me of my dad, eating them for tea when I was a kid. The smell and look of them turned me off them for a long, long time. It's funny that now I can't get enough of them.

The onion puree is similar (identical) to the one I did a couple of weeks ago. It is just so nice. I did tart it up with cider vinegar etc. Really worth trying.

Roasted Sweet peppers w/ roast onion & pork stuffing

Ingredients:
3x sweet peppers, onions, garlic, oregano, 25g creme fraiche, 1tbsp cider vinegar, breadcrumbs, some leftover pork shoulder from the terrine you all made last week.

First off, roast the peppers until the skin blackens, peel them then marinade in good olive oil with some garlic and 'erbs. If you can do it overnight it's better but not so important.

Next up, roast the onions, garlic, oregano with a good bit of salt and pepper until the onions and garlic are soft. Squeeze the garlic out from the skin and combine with the onions, creme fraiche and cider vinegar. Blitz to a paste. Add some breadcrumbs and flake in the cooked, tender, juicy pork shoulder. Season well

Remove the peppers from the marinade and gently tear (by accident), or cut along one side. Fill with the onion puree and roast at 180c for about 15mins, slice and serve on bread.

Fresh Figs, Feta with balsamic reduction

Ingredients:

6 fresh figs; some feta; balsamic

Slice the figs any way you like. Crumble over a good quality feta. Reduce some balsic vinegar and drizzle over the dish. I could try to make it sound harder or complicated but nope, that's it.

Sardines on toast w/ fresh tomato sauce

Ingredients:

4x fresh sardines fillets, black olive tapanade, rustic bread, toasted, 3x good tomatoes, onion and basil or oregano

For the sauce, sweat off a chopped onion until soft. Slice the tops off the tomatoes and scoop out the seeds. Finely chop and set aside. Add the tomato paste, cook for a min and add the tomatoes. Cook on a low heat for about 20mins. Taste and season. Remove from the heat.

Clean the sardines and pat dry. Arrange flesh side down on a baking tray, drizzle with olive oil and season really well. Grill on a high heat until cooked and the skin is crispy.

Smear some tapenade onto your toasted bread, arrange the fish on top. Tear up some basil, add to the sauce and spoon over the fish and eat!