Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Assorted Spanish Tapas with Prawns, Salt Cod Fritters, Clams, Padron Peppers & Chorizo
This mixed tapas platter brings together five Spanish favourites for a proper sharing spread. You get crisp cod fritters, sizzling prawns, sherry clams, blistered padrón peppers and rich chorizo.
Serve everything in small dishes with bread, and let everyone help themselves.
Method
1h1h2h
- Pan-fry the prawns in 1 tbsp olive oil over high heat for 2–3 minutes per side; set aside warm.
- Cure cod with rock salt for 20 minutes, rinse well, then poach in milk for 5 minutes. Flake and reserve 250 ml poaching milk.
- For fritters, bring reserved milk and butter to the boil, beat in flour to form a thick paste, cool slightly, then mix in egg, cod, 1 tbsp parsley and lemon zest.
- Heat vegetable oil to 180°C and fry spoonfuls of cod mixture until golden. Drain, season with a little lemon juice and salt.
- For clams, sauté 1 chopped shallot and 1 garlic clove in 1 tbsp olive oil for 2–3 minutes.
- Add clams and 60 ml sherry, cover and steam 1–2 minutes until opened. Stir in ham and 1 tbsp parsley.
- For padrón peppers, fry in 1 tbsp olive oil over high heat until blistered; season and serve at once.
- For chorizo, fry remaining shallots and garlic in 1 tbsp olive oil until soft, add chorizo and cook 8–10 minutes.
- Add white wine and remaining sherry to the chorizo pan, reduce to a light glaze, then finish with parsley.
- Serve all components in separate tapas bowls for sharing.
Ingredients
- 120 ml Dry Sherry divided
- 300 g Prawns peeled
- 250 g Cod Fillet skinless
- Salt, to taste
- 250 g Chorizo sliced
- 1 litre Vegetable Oil for deep frying
- 90ml Olive Oil divided
- 200 g Padron Peppers
- 60 ml White Wine
- 300 ml Milk for poaching
- 1 Egg beaten
- Black Pepper, to taste
- 45ml Parsley chopped divided
- 50 g Butter
- 1 Lemon zest and juice
- 60 g Plain Flour
- 30ml Rock Salt for curing
- 60 g Ham finely diced
- 3 Shallots finely chopped divided
- 3 cloves Garlic minced divided
- 500 g Clams cleaned
Notes
Prep all ingredients first so each tapas component can be finished quickly and served hot.
Discard any clams that do not open after cooking.
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