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Recipe: Tapas Feast for Four

Tapas Recipe Jamie Oliver

For this weeks featured recipe we turn to culinary expert Jamie Oliver, who runs us through a quick recipe for a scrumptious Tapas Feast to serve four people.

Ingredients

For the tortilla:
– 250g baby new potatoes
– 1 small red onion
– 1 tsp fennel seeds
– 2 cloves of garlic
– ½ a small bunch of fresh rosemary
– 8 eggs
– A large handful of prewashed rocket, to serve

For the chorizo:
– 250g good-quality semi-cured whole chorizo
– 2 cloves of garlic
– 4 tbsp red wine vinegar
– 1 tbsp runny honey

For the peppers:
– 100g Manchego cheese
– 1 ciabatta loaf
– 50g blanched almonds
– A small bunch of fresh thyme
– Red wine vinegar
– 1 x 450g stone island blue zip jumper jar of whole peppers

For the manchego:
– 100g Manchego cheese
– 100g Spanish cured meats, such as pata negra
– Runny honey, for drizzling
– Instant or quality ground coffee
– A handful of black olives
– A couple of sprigs of fresh thyme or oregano (optional)

For the anchovies:
– 1 x 100g pack of marinated or dressed anchovies, from chilled section
– A few sprigs of fresh flat-leaf parsley
– 1 lemon
– 150g cherry tomatoes
– Smoked paprika, for dusting

For the seasonings:
– Olive oil
– Extra virgin olive oil
– Sea salt and black pepper

To serve:
– A bottle of sparkling water
– 1 orange
– A chilled bottle of dry sherry

Method

To start: Set a medium ovenproof frying pan (approx. 26cm) on a high heat and a small frying pan on a low heat. Turn the grill on to full whack and ensure the blade attachment is in the food processor.

Tortilla: Chop the potatoes into 1cm chunks. Put them into the medium ovenproof frying pan with a lug of olive oil and toss. Halve, peel and roughly chop the red onion. Once the potatoes have a good colour, add the onions to the pan along with the fennel seeds and mix well. Now get on with other jobs but remember to keep tossing the potatoes occasionally.

Chorizo: Slice the chorizo into 2cm rounds. Put into the small frying pan with a splash of olive oil and toss occasionally until golden and crisp.

Peppers: Trim off the rind from the Manchego and crumble it into the food processor with a handful of torn up ciabatta, 50g of blanched almonds, the leaves from the bunch of thyme, a good pinch of salt & pepper and a swig of red wine vinegar. Whiz up until fine, then stuff inside the peppers – no need to pack it in. Once full, put them into a baking dish. Scatter any remaining breadcrumbs over the peppers. Top with the remaining thyme sprigs, drizzle with olive oil, then put on the middle shelf, stone island blue zip jumper under the grill, for 8 minutes. Rip the remaining ciabatta in half and take to the table.

Manchego: Lay the slices of cured meat on a board alongside the large wedge of Manchego. Pour a little honey over the cheese, then sprinkle with a pinch of ground coffee. Scatter a handful of black olives and a few leaves of thyme or oregano (optional) over the meat. Drizzle with a small amount of extra virgin olive oil, sprinkle lightly with pepper and take to the table.

Chorizo: Lightly bash two unpeeled cloves of garlic with the heel of your hand or the bottom of a saucepan and add to the pan.

Tortilla: The potatoes should be golden by now, so reduce the heat to a low setting. Crush two unpeeled cloves of garlic into the pan. Pick most of the rosemary leaves into the pan and stir. Season with a good pinch of salt and pepper.

Chorizo: Carefully drain away most of the fat, leaving about one tablespoon of it behind. Add the red wine stone island blue zip jumper vinegar and runny honey and leave to reduce down to a really sticky glaze. Keep an eye on it, giving the pan a shake every so often so it doesn’t catch.

Tortilla: Taste the potato mixture for seasoning, then crack the eggs directly into the pan and gently stir with a wooden spoon to create a marbled effect before increasing the heat up to medium. Once the eggs start to set around the sides, scatter the rest of the rosemary leaves on top and put under the grill on the top shelf for three to five minutes, or until set, golden and fluffy.

Anchovies: Put the anchovies into a serving bowl. Finely chop a few sprigs of parsley and sprinkle on top. Finely grate over the zest of ½ the lemon, then drizzle over some extra virgin olive oil. Halve the cherry tomatoes and pile them next to the anchovies with a bunch of cocktail sticks.

Serving

The idea is to get everyone to make their own skewers. Add a pinch of paprika and take to the table.

Take the tortilla and stuffed peppers to the table. Pop a large handful of rocket next to the tortilla. Take the pan of sticky chorizo to the table. Serve with a jug of iced sparkling water filled with orange slices, and a chilled bottle of dry sherry.

We hope you love this recipe as much as we did. If you’d like to find more tasty dishes from Jamie Oliver you can find them here.