We were honored to have DJ, producer and multimedia artist Leo Zero play a set for our Edition #9 event, recorded live at the iconic Dartmouth Arms in London in collaboration with our friends Disappearing Dining Club. His set brought a real summery vibe to a dark December evening, have a listen and let us know what you think…
Friend and supporter of the The Chill Out Tent, Stuart Langley from Disappearing Dining Club recommends some tapas dishes for the European Sunday evening section of #TheChillOutTent – Around the World this weekend. These should go down well with a little Jon Sa Trinxa and a side of Camilo Miranda.
SALT COD CROQUETTES, SAFFRON AIOLI – SERVES FOUR PEOPLE
On most Ibizan tapas menus you get ham and bechamel croquettes, but we think croquettes and salt cod are the ones you really want.
Salt Cod (Bacalao) 80g
Peeled Maris Piper Potatoes 200g
Chopped Flat Parsley 5g
Plain Flour 50g
Panko Breadcrumbs 80g
Egg Yolk 1
Chopped Garlic 2g
Lemon Juice 1 tbsp
Vegetable Oil 100ml
METHOD – SALT COD CROQUETTES
Soak the salt cod in cold water for 12 hours, change the water a few times.
Bake the salt cod in the oven on 180C for 5 minutes, season with lemon juice.
Boil the potatoes until soft, drain and pass through a sieve.
Mix the passed potatoes with the salt cod with a wooden spoon.
Season with zest from the lemon and chopped parsley.
Shape the mixture into small balls (approx. 15g per ball).
Beat the eggs
Pane the croquettes in flour first, then the egg, lastly the panko.
Fry in 180C oil until golden brown.
METHOD – SAFFRON AIOLI
Place egg yolks, garlic, lemon juice and saffron in mixing bowl.
Slowly add the oil while whisking for the aioli to emulsify.
Put all ingredients into a cup.
Whisk with good stick blender.
Serve and enjoy!
PAPAS ARUGADAS, GRILLED ASPARAGUS & MOJO ROJO – SERVES FOUR PEOPLE
Salt baked new potatoes make for a fantastic vegan tapas dish.
New Potatoes 20
Olive Oil 50ml
Green Asparagus Spears 12
Sea Salt (not Maldon crystals) 30g
Red Pepper 1
Medium Maris Piper Potato 1
Cumin ½ tsp
Smoked Paprika ½ tsp
Chopped Garlic ½ tsp
Lemon juice 1 tbsp
Olive Oli 150ml
METHOD – MOJO ROJO
Peel and boil the potato on salted water until soft. Drain.
Roast the pepper in the oven on 220C for about 15 minutes.
Peel and de-seed the pepper.
Place the potato, red pepper, cumin, smoked paprika, garlic and lemon juice into a blender.
Blitz it, add the oil while still blitzing, until a smooth, thick dipping sauce.
METHOD – SALT BAKED POTATOES & GRILLED ASPARAGUS
Blanch the asparagus 20 sec in boiling water, then immediately cool down in ice water.
Place the potatoes on an oven tray with olive oil and sea salt.
Bake in the oven on 190C for about 15 minutes until potatoes are soft.
Season the asparagus with the salt and oil from the potato tray.
Grill the asparagus on a griddle or a BBQ.
Serve the potatoes and asparagus and dip in the mojo rojo.
One last foodie recommendation for friends who like the look of these recipes and are based in London, the Dartmouth Arms will have some special weekend (it’s Father’s Day in the UK remember!) take away options for Dinner, Picnic Hampers & Father’s Day Feasts, they’ll go perfectly with the music and visuals we’ll be providing for you.