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Bar 44 Tapas y Copas: A tasty first look…

In this post, we’re bringing you a tasty first look at the highly anticipated Bar 44 Tapas y Copas cookbook which is publishing 8th November. 

Whether you’re meeting up with friends or enjoying a romantic night in, this delicious recipe for Tuna Tartare with Apple Ajo Blanco is sure to satisfy. Find plenty more delicious recipes just like this one in the book.

This autumn, brothers Owen and Tom Morgan, the force behind critically acclaimed, family-run restaurant group Bar 44, take the nation’s tastebuds on an unforgettable getaway. Bar 44: Tapas y Copas is the must-have tapas book of the year, packed with over one hundred beautifully photographed, out of this world Spanish recipes you can make in your very own kitchen.

“A great go-to recipe book.” – Matt Tebbutt, Saturday Kitchen

Pre-order now

Tuna Tartare with Apple Ajo Blanco

300g fresh sashimi-grade tuna

50ml dark soy sauce

1 tbsp manzanilla sherry

Juice of 1 lime

For the ajo blanco

250g blanched almonds

100g white bread, crusts removed, then roughly chopped

3 slow-roast heads of garlic, peeled (see Note below)

200ml extra virgin olive oil

500ml pressed apple juice

2 tbsp amontillado sherry

Freeze the tuna for 48 hours to eliminate any parasites and bacteria and make it safe to eat. This is essential, so plan your meal ahead of time. Defrost the tuna in the fridge overnight.
      To make the ajo blanco, place the almonds, bread and garlic in a bowl, then add the olive oil and apple juice. Mix together and leave to soak for 1 hour.
      Transfer to a blender, add the sherry, grapes, cucumber and apples and blitz for at least 3 minutes. If you would like the purée to have a smoother consistency, press it through a fine strainer using the back of a large spoon. Season to taste, then chill until needed.
      Sharpen your knife as much as possible for clean, consistent cutting, then dice the tuna into regular 1cm cubes (no larger). Place in a bowl, add the soy sauce, sherry and lime juice, toss with a spoon and use straight away.
      To serve, pour some ajo blanco into the bottom of your serving bowls and top with the tuna. Garnish with the toasted almonds and coriander leaves, plus a drizzle of extra olive oil if you wish.

NOTE: To roast garlic, preheat the oven to 200ºC/180ºC Fan/Gas mark 6. Place whole heads of garlic in a roasting tray and roast for 1 hour. Peel and use as needed.

Pre-order Bar 44 Tapas y Copas on our website: £25.00

Join us at Bar 44 Bristol this Thursday (4th November) for the in person launch. Tickets include a signed copy of the book, food and drink on the night and a donation to the Llamau and Street Smart charities. Find out more on Eventbrite www.eventbrite.co.uk/e/168241002367.

In this video Owen Morgan shares some of his favourite memories of Spain. Find more fantastic stories from their travels in the book.

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Happy World Vegan Day!

Today marks the beginning of World Vegan Month and we couldn’t think of a better time to tell you that the re-print of The Occasional Vegan by Sarah Philpott is now in stock!

The Occasional Vegan Sarah PhilpottTo celebrate we’re giving you a sneak peak at the deliciousness that waits inside with this tasty recipe for pasta bake. Not only does it taste amazing it is also healthy and a great way to use up any pumpkins you may have left over from Halloween. It may not be the quickest recipe, but it’s well worth the wait.

 

 

1 hour 30 minutes | Serves 4-6

Ingredients

– One large pumpkin or butternut squash
– Half a head of cauliflower broken into florets, and its leaves, chopped coarsely
– 250g wholewheat pasta
– 1 x 400g can tomatoes, chopped or plum
– 2 garlic cloves in their skins
– 3-4 sage leaves, chopped coarsely
– Nutmeg, grated
–Two big handfuls of walnuts, crushed
– Salt and pepper

Preheat the oven to 200C. Slice the pumpkin or squash into wedges (keep the skin and seeds on until later) and place onto a baking sheet (you may need two), then add a little water and season. Place onto the top shelf of the oven and after 20-25 minutes, put the cauliflower onto a separate baking sheet (again, add water and salt and pepper), move the pumpkin to the bottom shelf of the oven, and cook for another 25-30 minutes. In the last ten minutes of cooking, place the whole garlic cloves in with the cauliflower. Remove from the oven and allow to cool.

Cook the pasta in salted water for 8-10 minutes, drain and spread evenly across the base of a large oven dish. Once the pumpkin or squash has cooled, remove the skin and seeds and place in a large bowl with the cauliflower and its leaves. Stir in the tomatoes, half fill the empty can with water then add to the bowl. Stir through the sage and garlic (skins removed) and a generous grating of nutmeg, and blend the mixture in batches. If you don’t have a blender, simply put the sauce on a low heat for about 10 minutes and use a wooden spoon to gently crush the cauliflower and pumpkin/squash.

Spread the sauce evenly on top of the pasta. Crush the walnuts and scatter evenly on top of the sauce. Add more nutmeg and salt and pepper, then bake on the top shelf of the oven for 25-30 minutes. Serve with green vegetables – or on its own.

 

The Occasional Vegan is available on the Seren website for £12.99

Create your free Seren account and enjoy 20% off every book you buy from us.

 

Sarah Philpott is a freelance writer and food enthusiast who lives in Swansea. Her first cookery book, The Occasional Vegan, was published in 2018 by Seren Books and her food blog (https://veggingit.wordpress.com/) shares her passion for eating and cooking the vegan way. Sarah’s hearty, home-cooked recipes prove that being vegan isn’t all about kale and nut roasts and her writing takes a common-sense approach to eating to suit your lifestyle and budget, while debunking the myth that eating well comes at a cost.