M&S RECIPE INSPIRATION
Ronnie Murray’s tapas prawns, anchovy croquetas and patatas bravas
Filled with sunshine flavours, Ronnie’s selection of Spanish-inspired tapas pairs perfectly with our M&S organic Merinas rosé, which is beautifully balanced with fruity berry aromas
Ingredients
For the anchovy croquetas:
- 250ml whole milk
- 1 onion, thinly sliced
- 1 bay leaf
- 1 clove, finely crushed
- 2 cloves garlic, crushed
- 30g unsalted butter
- 30g plain flour
- 125g manchego, grated
- 60g anchovies, drained and finely diced
- Small bunch chives, finely chopped
For the quince paste:
- 125g quince paste
- 45ml red wine vinegar
For the pane station:
- 50g plain flour
- 2 eggs, beaten
- 75g panko crumbs
For the patatas bravas:
- 400g potatoes, cut into 2cm cubes
- 3 sprigs rosemary, chopped
For the romesco sauce:
- 50ml olive oil
- 2 cloves garlic, roughly chopped
- 1 tsp tomato purée
- 1 tsp chilli flakes
- 1 slice bread, cubed
- 70g roasted hazelnuts
- 2 roasted red peppers from a jar
- 1 tbsp sherry vinegar
- Pinch smoked paprika
- Small bunch chives, chopped
For the pan-fried prawns with padron peppers:
- 130g padron peppers
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp smoked paprika
- 250g cherry vine tomatoes, halved
- 1 pack (165g) M&S raw Honduran king prawns
- Splash white wine
- Splash red wine vinegar
- Handful flat leaf parsley, roughly chopped
Method
- To make the croquetas, add the milk to a pan with the onion, bay leaf, clove and garlic and some salt and pepper. Bring to the boil, whisking occasionally, then set aside.
- In another pan, melt the butter over a low heat, add the flour and cook for 1-2 minutes, stirring continuously, then remove from the heat.
- Strain the milk through a sieve into a jug, and discard the contents of the sieve. Gradually whisk the milk into the butter and flour. Return to the heat, whisking continuously until the sauce thickens and just reaches the boil.
- Remove from the heat and immediately whisk in the manchego. When melted, mix in the anchovies and chives. Line a baking tray with cling film, spread over the anchovy mix to cool, then lightly cover with more cling film to prevent a skin forming. Chill in the fridge.
- Heat a good glug of oil to 180°C, either in a large pan or deep fat fryer. Meanwhile, to make the whipped quince, mix the quince paste with the red wine vinegar in a blender.
- When the anchovy mix is cold, roll into 20g balls. Set up the pane station with three bowls. In the first bowl, mix the flour with some salt and pepper. In the second, put the beaten eggs, and in the third, the panko crumbs.
- Roll each ball in the flour until well coated, then dip in the egg and finally the panko crumbs. Gently lower the balls a few at a time into the fryer or pan and cook until golden. Dry on kitchen paper and serve with the whipped quince.
- To make the patatas bravas, preheat the oven to 200°C/180°C fan/gas mark 6. Spread the potatoes out over a baking tray. Drizzle with 40ml olive oil, sprinkle over the rosemary and some salt and pepper, then roast in the oven for 20-30 minutes, or until browned and crispy.
- For the romesco sauce, add the olive oil to a frying pan with the garlic, tomato purée, chilli flakes and bread and cook for 2-3 minutes. Transfer to a food processor with the remaining ingredients except the chives, coarsely blend and season to taste. Serve the sauce over the patatas bravas, then sprinkle with the chives.
- To make the prawns and peppers, heat 50ml olive oil in a large frying pan over a high heat. Carefully add the peppers and cook for a few minutes until blistered. Remove the peppers and keep to one side. Reduce to a medium heat, add the onions and cook until softened, then add the garlic, paprika, tomatoes and prawns and toss together. Return the padron peppers to the pan, season, then add the white wine and red wine vinegar and cook for a final minute. Finish with a sprinkling of parsley.
