Pork Scratchings

By John Quigley

They are the small dishes served as bar snacks in Spain between meals. Celtic fans will find out all about them in Seville this week but you don't have to go to those lengths to enjoy them. Tascas or tapas bars are springing up all over this country - and you can even make your own. I've come up with three recipes for delicious Spanish- style tapas. The tradition started in the 19th century when punters in bars and cafes would be given a slice of Serrano ham balanced on top of a glass of plonk to keep out the flies. Some smart chap hit on the idea of replacing the ham with saucers of salty titbits to encourage more drinking. In Spain tapas tend to be an appetitiser before dinner but you can make a meal of them. If you don't feel too hungry you can graze over a few dishes or share several as a main course. Tapas come in endless varieties. Just about any dish served in a small portion can become a tapa, such as chicken, meat, fish, shellfish and vegetables. They should be full of robust Mediterranean flavours - fruity olive oil, pungent garlic and fresh herbs. They're ideal for parties - or watching the big match with friends on Wednesday. Meatballs (serves 4) Ingredients 8oz beef or pork mince 2 clove crushed garlic 1 tbsp tomato ketchup 4 splashes Tabasco 1 level tsp ground cumin 1tbsp chopped fresh or dry oregano Salt & pepper Method Mix all ingredients thoroughly in a bowl with your hands. Roll into eight meatballs. Place on oven tray and cook for 15 minutes at gas mark 6, 200C. Garlic Mushrooms (serves 4) Ingredients 2tbsp olive oil 1lb button mushrooms 2 cloves garlic, crushed 2oz unsalted butter Juice of half a lemon 1tbsp chopped parsley Salt and pepper Method Heat butter and oil in wok or large frying pan. When foamy add mushrooms, garlic and seasoning. Cook over medium heat, turning frequently for six to seven minutes. Add lemon juice, salt, pepper and parsley. Patatas Bravas (serves 4) Ingredients 1 large baking potatoes cut into 1in cubes roughly 3tbsp Olive oil Salt and pepper 3tbsp tomato puree 1 level tsp hot chilli powder 2 cloves garlic, crushed 2 spring onions, finely sliced 2tbsp fresh chopped coriander Method Toss potatoes in oil, salt, pepper, tomato puree, chilli powder and garlic. Roast at gas mark 7/210C for 25 minutes. When cooked, sprinkle with fresh spring onion and chopped coriander.

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