Half-time Tapas: Served with Majorcan Tomato Bread

Tapas makes great lap-food, and these two are perfect partners. The Spanish names for these two recipes are: gambas de queso and pamboli (a Majorcan speciality). The advance preparation is quite simple, and the whole thing can be ready in a flash at half-time

Serves 2

Adapted from Delia’s How to Cheat at Cooking

Half-time Tapas: Served with Majorcan Tomato Bread
For the prawns:
 300g cooked, peeled King Prawns
 125g grilled peppers in oil
 110g Manchego Cheese
 2 pieces Jalapeno Pepper (from a jar)
 2 cloves garlic, peeled
 1 dessertspoon lemon juice
 1 teaspoon oil, from the peppers
For the Tomato Bread:
 4 medium tomatoes (about 225g)
 1 small baguette or ½ Cookery School French bread (see related recipe below)
 1 small clove garlic, peeled
 ½ teaspoon oil (from the peppers)
 2 slices Serrano or Iberico ham
 A few basil leaves
 Preheat the oven to 200°C, gas mark 6.



First, skin the tomatoes (1 minute in boiling water and the skin will slip off easily), then cut them into quarters.

Place them in a mini chopper together with the garlic, oil and some seasoning, and simply whizz to a purée (a stick blender will do this easily, too).

Now empty it into a sieve set over a bowl and let the excess liquid drain off for the duration of the first half.

Then, for the prawns: drain off any liquid and put them into a medium-sized bowl. Crush the jalapeno peppers through a garlic crusher, followed by the garlic, and toss them together with the prawns, lemon juice, oil and seasoning.

Next arrange the drained grilled peppers in a shallow heatproof dish and pile the prawns on top.

Cut the cheese into cubes, then whizz in the mini chopper to ‘grate’ it, and sprinkle it over the prawns.

Cover with clingfilm and pop it in the fridge until you need it.

About half an hour into the match (perhaps while there’s a goal kick or similar) turn the grill onto its highest setting.

At half-time pop the prawns under the grill (10cm from the heat) until the cheese is melted and bubbling and beginning to turn golden on top – about 5 minutes.

Meanwhile, split the baguette lengthways, spread the tomato pulp on, season and top with the Serrano or Iberico ham and some basil leaves.

Serve the grilled prawns on warm plates with the bread on one side.



Picture courtesy of Waitrose

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