Patatas bravas and baked mushrooms
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
CUISINE
Spanish
COURSE
Main
Method
- First make the patatas bravas. Preheat the oven to 180°C ( 350°F/Gas Mark 4).
Place the cut potato wedges on a baking tray lined with parchment paper.
Drizzle with olive oil and scatter over the rosemary sprigs and garlic.
Bake in the oven for 15 minutes & turn over and cook for a further 10-12 minutes until cooked through and golden.
Heat a pot over a medium heat and add the olive oil. Add in the diced shallot and crushed garlic followed by the chilli flakes. Mix well and add in the roasted red peppers and the tomato puree and increase the heat. Sprinkle in the smoked paprika and the chopped tomatoes.
Stir to combine everything and break up the roasted red peppers using the back of the spoon. Allow to cook for 12-15 minutes on a low heat. Season with sea salt and ground black pepper. If the sauce begins to dry add a spoon of water. Once cooked, remove from the heat and allow to cool
When serving the patatas bravas mix 2 spoonfuls of the prepared tomato sauce along with the mayonnaise. Serve the cooked potatoes in a bowl alongside the tomato dip.
Next make the mushrooms. Pre heat the oven to 180°C ( 350°F/Gas Mark 4).
Place the mushrooms on a baking tray lined with parchment paper.
If using the sobrasada sausage, using a fork break it up and mash. If using chorizo sausage diced into bite-size pieces.
Carefully divide the sausage amongst each of the mushrooms, pressing down firmly. Scatter over the pine nuts & grate the lemon zest over each one. Drizzle over a little olive oil and sprinkle over the panko breadcrumbs followed by the chopped parsley.
Finish with freshly ground black pepper. Place in the oven to bake for 18-20 minutes, until the mushrooms are cooked through.
Ingredients
For the patatas bravas:
4-6 large rooster potatoes, skin on and cut into wedges
Sea salt
3-4 rosemary sprigs
3 cloves of garlic, skin on
2 tbsp olive oil
1 large shallot, finely diced
2 cloves garlic, crushed
¼ tsp chilli flakes
3-4 roasted red peppers, scraped and cleaned
1 tbsp tomato purée
1 tsp smoked paprika
200g chopped tomatoes
Sea salt and freshly ground black pepper
For the mushrooms:
4 large portobello mushrooms, clean and stalk removed
120g sobrasada sausage/chorizo sausage,
25g pine nuts
1 lemon, zest only
20g dried panko breadcrumbs
2 tbsp flat leaf parsley, finely chopped
Olive oil
Sea salt
2 tbsp mayonnaise
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Method
- First make the patatas bravas. Preheat the oven to 180°C ( 350°F/Gas Mark 4).
Place the cut potato wedges on a baking tray lined with parchment paper.
Drizzle with olive oil and scatter over the rosemary sprigs and garlic.
Bake in the oven for 15 minutes & turn over and cook for a further 10-12 minutes until cooked through and golden.
Heat a pot over a medium heat and add the olive oil. Add in the diced shallot and crushed garlic followed by the chilli flakes. Mix well and add in the roasted red peppers and the tomato puree and increase the heat. Sprinkle in the smoked paprika and the chopped tomatoes.
Stir to combine everything and break up the roasted red peppers using the back of the spoon. Allow to cook for 12-15 minutes on a low heat. Season with sea salt and ground black pepper. If the sauce begins to dry add a spoon of water. Once cooked, remove from the heat and allow to cool
When serving the patatas bravas mix 2 spoonfuls of the prepared tomato sauce along with the mayonnaise. Serve the cooked potatoes in a bowl alongside the tomato dip.
Next make the mushrooms. Pre heat the oven to 180°C ( 350°F/Gas Mark 4).
Place the mushrooms on a baking tray lined with parchment paper.
If using the sobrasada sausage, using a fork break it up and mash. If using chorizo sausage diced into bite-size pieces.
Carefully divide the sausage amongst each of the mushrooms, pressing down firmly. Scatter over the pine nuts & grate the lemon zest over each one. Drizzle over a little olive oil and sprinkle over the panko breadcrumbs followed by the chopped parsley.
Finish with freshly ground black pepper. Place in the oven to bake for 18-20 minutes, until the mushrooms are cooked through.
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