This Valentine’s Day, I propose something different!
Instead of going out for a romantic, although expensive meal, prepare something quick and easy at home, and then head out for dessert! In Cape Town we’re lucky enough to have The Creamery, which is an ice-cream parlour and waffle house open until late, making dessert dates a very real possibility.
If you’re going to indulge sinfully during dessert, you’ll need something small, snackish, and savoury to get you salivating. Tapas for Two is just the thing! They’re salty, sultry, and oh-so simple to prepare.
This selection of tapas includes baked sweet potato chips with chilli-lime mayo, roast olives, and cream cheese stuffed peppadews with Chorizo.
Serve your tapas in pans and on bread boards, with fresh bread, and of course, lots of wine
How to make tapas for two
- 1 sweet potato cut into chips or wedges
- 1 sachet pitted green olives drained
- Handful cherry tomatoes halved
- 2 cloves garlic
- 2 sprigs fresh thyme
- Drizzle of olive oil and Balsamic vinegar
- Half a Chorizo sausage cut into 12 slices
- 12 large mild whole Peppadews
- 1 heaped Tbs cream cheese
- 2 tsp fresh coriander chopped
- 3 Tbs mayonaise (I used Hellman’s)
- Zest of 1 lime
- Squeeze fresh lime juice
- Half tsp chilli flakes
1. Preheat your over to 200 degrees Celsius and prepare a flat roasting tray by covering it in foil.
2. Drizzle sweet potato chips with olive oil, season with salt and pepper, and place in one layer on roasting tray.
3. Place in oven for approximately 45 minutes or until golden and crispy.
4. Meanwhile, place olives, cherry tomatoes, garlic cloves, thyme, olive oil, and Balsamic vinegar into another roasting dish. Season very lightly as olives are very salty.
5. Place olives into the oven when the sweet potato is 25 minutes in. Olives are done when the tomatoes are soft and olives are blistered and splitting.
6. While the sweet potato and olives are roasting, mix cream cheese and coriander in a bowl.
7. Use the back of a teaspoon to stuff Peppadews with cream cheese mixture. Once filled, refrigerate.
8. When the sweet potatoes and olives are nearly done, fry the sliced Chorizo until golden and aromatic. You don’t need to use oil for this as the fat from the Chorizo will melt into the pan. Reserve Chorizo pan and fat.
9. Use toothpicks to secure each slice of Chorizo to each stuffed Peppadew.
10. Once olives are done, pour them into the Chorizo pan. This adds massive savoury flavour, plus you can serve right out of the pan too.
11. Once everything is ready, quickly mix the mayo, lime zest, lime juice, and chilli flakes in a small ramekin and serve!