Recipes

Veal with salsa chimichurri

Veal with salsa chimichurri The Tapas Sauces

Treat yourself to a meat and sauce combination with the juicy tastes and textures of veal enriched by a flavorful sauce with Latin flair.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Argentinian

Servings 4 people

Ingredients

4 x 150 g Veal Steaks
Salt and Pepper
Olive Oil
Salsa chimichurri The Tapas Sauces

Instructions

Cut the veal into thick slices.
Flatten each of them slightly by pressing down on the surface.
Fry the slices of veal in a pan.
Turn over regularly to ensure even cooking.
Add chopped asparagus and cherry tomatoes to the pan and fry (optional).
Once cooked, sprinkle salt on top.
Put the ingredients on a plate, drizzle salsa chimichurri The Tapas Sauce on top, and serve.

Video

Notes

For a meat and sauce combination that’s bound to impress, this recipe has all you need. Cooking veal and enjoying its juicy taste and irresistible texture couldn’t be easier. With a drizzle of our salsa chimichurri on top, you can take this recipe’s flavor to a whole new and highly satisfying level.

This dish is ideal for an evening meal or special occasion with a side serving of salad. The juiciness of the veal is tasty enough on its own, but salsa chimichurri gives it a flavorful tang to make it stand out from the crowd. The best part is, for a meal that beams with class and elegance, it’s incredibly easy to make.

Best ways to cook veal

Braise it. Sear the veal in a pan with oil until it browns. Add a cup of water or broth to the pan. Cover it with aluminum foil. Then, cook it in the oven for 1 and a half to 2 and a half hours.
Make breaded scallops. Slice your veal into thinner pieces then trim off the excess fat from around the edges. Dip the cutlets into flour, then cover them in raw eggs before finally dipping them into breadcrumbs which should now stick. Finally, sautee the cutlets in a pan with oil or butter for 2-3 minutes, then turn them over and cook the other sides for the same duration.
Prepare chops, burgers, or medallions. Rub the meat in oil, salt, pepper, and any seasoning you desire. Preheat the grill, then use tongs to place your meat there. Flip it frequently while allowing it to cook for 12-14 minutes. If you wish, place it inside a burger bun with sauces and lettuce before eating.

Side dishes to pair with veal

Choose delectable veggies to pair with your veal, such as artichokes, eggplants, mushrooms, onions, olives, spinach, leeks, tomatoes, and more. Potatoes also make an excellent side dish. While roast vegetables make an ideal accompaniment to veal, here are some simple alternatives.

Fries
Rice
Salad
Garlic bread
Mashed potato

Veal alternatives

For a delicious veal alternative, the cook only needs to consider pork, chicken, or turkey. With nothing more than a sharp knife and an appropriate pounding instrument, one and a half pounds of meat from a pork loin, fresh gammon, or boneless and skinless chicken or turkey breast, can be transformed into an entirely adequate substitute.

Quick tips for cooking veal

Soak the chops in milk for 1 hour before cooking to soften them (optional). Drain the milk and dry the chops.
To allow the flavor of the stewed or braised veal to develop, brown it slowly. Cover lightly to preserve steam and cook slowly over very low heat. Cook veal at 160º for soft, juicy, and tasty results. A reliable meat thermometer will help you avoid overcooking your food.

Chimichurri sauce with veal

What does chimichurri sauce taste like? Try to imagine fresh cilantro and parsley providing a herbaceous flavor with red pepper flakes to add a little spice. Now, drizzle that in its delicious liquid form onto a hot and juicy cut of veal and indulge in the irresistible culinary joy that beckons.

Keyword chimichurri, meat, salsa, sauce

Chicken wings with salsa chimichurri

Chiken Wings with Salsa Chimichurri Sauce

Chicken Wings with Chimichurri Sauce

A Delicious Twist on a Classic Favorite.

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Prep Time 45

Cook Time 45

Course Main Course

Cuisine American

Servings 4 people

Ingredients

1 Jar Salsa Chimichurri "The Tapas Sauces"
16 Chicken wings
200 g Flour or potato starch
1 Onion
2 tbsp Extra virgin olive oil
1 leaf Bay
Salt
Pepper

Instructions

Boil water in a pan.
Add chicken wings, bay leaves, diced onion, and salt to the boiling water.
After a few minutes, stop boiling and remove the ingredients from the water.
Roast the chicken wings on a baking tray in the oven.
Once roasted, spread Salsa Chimichurri "The Tapas Sauces" over the chicken wings on all sides.

Video

Notes

Prepare an irresistible crowd-pleaser in just a few simple steps with this Chicken Wings with Chimichurri Sauce recipe. We all know how much wings are an ideal dish for game day or movie night, but cooked in this particular way and topped with Salsa Chimichurri The Tapas Sauces takes the dish to the next level of satisfaction. Our vibrant green and flavorful sauce allows you to bring a much-loved condiment from Argentina and Uruguay into your own kitchen, onto the dinner plate, and straight to your taste buds.

Marinating the Chicken Wings

An alternative way of preparing this recipe is to marinate the chicken first. Marinating your wings allows them to absorb the flavors of your chosen seasoning, bringing a twist to the overall flavor. If you choose to marinate your chicken, keep in mind that you should not boil the wings after. Boiling marinated wings will remove the marinade. Instead, you should go straight to the roasting step.

Seasoning the Wings

Coat the wings in your preferred seasoning or use a combination of options such as salt, pepper, garlic powder, paprika, or cayenne pepper.
Be sure to spread the seasoning over all sides and edges of the chicken to ensure an even distribution of flavor.

Marinating Tips

Marinating is all about time. For the best results, allow your chicken to marinate in the fridge overnight. Otherwise, give them at least 1-2 minutes of marinating time to soak up the flavors.
Use virgin extra oil when marinating. This adds moisture to the chicken and facilitates the spreading of the seasoning. Furthermore, this olive oil has a high smoke point, which helps to preserve flavors.

Variations of Chimichurri Sauce

Salsa Chimichurri The Tapas Sauces is delicious enough on its own, but there’s great news for those with a knack for getting creative and experimental: chimichurri can be tweaked to achieve different flavor outcomes. Here are our three suggestions:

Add cilantro to your sauce for an herbaceous effect.
Drizzle lemon zest on top for a citrusy twist.
Add a dash of apple cider vinegar or white wine vinegar for an extra kick.

Baking or Grilling the Wings

To bake or not to bake? That is the question. Our recipe steps recommend baking your wings in the oven, but there are plenty of grill lovers out there who are already thinking about going for the grill instead. Let’s look at both options.

Oven-Baking Method

Preheat the oven.
Place the wings on a baking tray. Using a layer of parchment paper or foil will make the clean-up process quicker and easier.
Bake the wings until you notice they have turned a golden-brown color and have become crispy on the outside.
Once the visible sides look cooked, you must turn them over and allow the other side to also be exposed to the heat and cooked just as well.
Once fully done, remove the wings and allow them to sit for a few minutes. They will need to cool down a little to be consumed at a comfortably warm temperature.

Grilling Technique

Preheat your grill.
Place the wings on the bars of the grill gate, and be sure to turn them over repeatedly every couple of minutes or so to ensure evenly cooked sides and to prevent burning.
Brush the wings with your Salsa Chimichurri The Tapas Sauces while cooking to add flavor, retain moisture, and help prevent burning.
Once the exterior is charred and the interior is cooked to the point where it is safe for consumption, you may remove the wings from the grill.
Leave them to sit and cool down a little, just for a few minutes, and then they are ready to serve.

Keyword bay, chicken, chimichurri, olive oil, onion, salsa, sauce, wings

Pork ribs with salsa chimichurri

Satisfy your craving for pork ribs by cooking them in the tastiest of styles with our salsa chimichurri. Enjoy ribs at their best!

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Cook Time 3

Total Time 3

Course Main Course

Cuisine American, Argentinian

Servings 4 people

Ingredients

1 kg 2 Pork Rib Strips
Salt and Pepper
Salsa chimichurri The Tapas Sauces

Instructions

Sprinkle salt and pepper over both sides of the rib strips.
Spread salsa chimichurri The Tapas Sauces over both sides of the rib strips.
Place the ingredients on a baking tray or in a foil container and cover with a sheet of foil wrapped around.
Leave to cook in the oven.
When cooked, remove the ribs and place on plate alongside an extra dollop of salsa chimichurri The Tapas Sauces.

Video

Notes

Pork ribs with salsa chimichurri could be the next go-to dish if you’re looking to impress guests at your upcoming gathering, game day, movie night, or dinner party. While pork ribs never fail to make ideal ingredients for tasty and comforting dishes, salsa chimichurri from The Tapas Sauces allows you to bring a whole new flavor twist to mealtime.

In this recipe, you can maintain the moisture and flavor properties of the pork by cooking it as our instructions suggest. By using our salsa chimichurri The Tapas Sauces as a marinade, the meat will cook with a distinctly delicious taste and as well as a touch of vibrancy that’s pleasing to the eye.

How long you should cook pork ribs for

There is not a one-size-fits-all to cooking time when it comes to pork ribs in the oven, but the recommended times are as follows.

If the ribs are uncovered, you can leave them in the oven for around 2 hours at a temperature of 350 degrees F. If, however, they are wrapped in foil as they are in this recipe, it’s a safer bet to leave them for 3 hours at a temperature of 300 degrees F.

If you are pressed for time, you can always turn that temperature up a few notches and cook the ribs at 400 degrees F for a shorter time of 1 and a half to 2 hours.

The best kind of pork ribs

This can be a matter of personal preference, but it’s important to know the differences between each kind. The most popular type is most probably baby back ribs, which are lean and tender when cooked and are an ideal choice for those cooking ribs for the first time.

Then there’s St Louis ribs. These are flatter, straighter, and longer than the baby back variety, which means it’s easy for them to be cooked evenly, especially when on the grill. It’s also said they are more succulent and fattier.

Spare ribs, on the other hand, are more similar to baby back than St Louis, although spare ribs are particularly meaty. Like St Louis, they also contain a lot of fat. That makes them chewy and delicious, although, for some, it’s a reason to opt for back ribs instead.

The boil-before-cooking method

Some rib enthusiasts like to boil their ribs before cooking them. The reason for this is to remove excess fat and tenderize the meat. It may also help to reduce cooking time needed in the oven.

The best way to do this is to place the ribs into a large pot or dutch oven and let them boil either in water or a flavorful liquid of your choice such as broth, a mixture of water and vinegar, or even beer.

How to make ribs juicy

You can start by boiling them in a flavorful liquid, as mentioned above. Then marinating them and cooking them wrapped in foil as our recipe recommends. The key to achieving the maximum juiciness from there onwards is patience. Leave them in the oven for the long haul without rushing, and you’ll achieve the best results.

Keyword pork, ribs, salsa

Tricolor spiral pasta salad with salsa alioli

Tricolor Pasta Salad with Alioli Recipe

A Colorful and Flavorful Summer Dish

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Prep Time 5

Cook Time 10

Total Time 15

Course Salad

Cuisine Italian, Mediterranean

Servings 4 people

Ingredients

1 Jar Salsa Alioli "The Tapas Sauces"
400 g Tricolor spiral pasta
150 g Diced Cheddar cheese
1/2 Red onion
1 Carrot
1/2 Red pepper
Salt
Pepper

Instructions

Boil water and add salt.
Add the pasta to the boiling water.
When the pasta is ready,drain the water.
Chop red pepper, onion, carrot and cherry tomatoes into thin slices.
Add the chopped red pepper, onion, and cherry tomatoes to the pasta.
Add diced cheddar cheese.
Add three dollops of Salsa Alioli "The Tapas Sauces" to the mix.
Blend the ingredients together with a spoon.

Video

Notes

Bring freshness, vibrancy, and nutrients to your plate by preparing this delectable Tricolor Pasta Salad with Alioli. Pasta salad recipes are popular for the right reasons: they’re easy to make, easily adaptable to dietary preferences, and easy to store in the fridge for lunch or dinner the next day. What’s more, they also allow pasta lovers to add some nutritious ingredients to their meals. So how do you make them taste extra delicious? By adding Salsa Aliolii The Tapas Sauces.

The Importance of Tricolor Pasta Salad in Summer

Sure, you can enjoy pasta salads at any time of year, but it’s certainly true that people love these dishes most during the summer. Why is that? It’s because pasta salads can be consumed cold, which is ideal for hot afternoons and summer nights, and they are packed with light and fresh-tasting ingredients. If they have the right kind of sauce, even better! That’s where The Tapas Sauces come in to help you.

Ingredients for Pasta Salad Variations

One of the great things about pasta salads is how easily you can change the ingredients and make meals that still taste good. While our Tricolor Pasta Salad with Alioli recipe is a great place to start, there is always room for experimentation for those who like to get creative in the kitchen.

Seasonal vegetables make great additions to pasta salads, as do raisins, croutons, various cheeses, greens, and dressings.

Tips for Enhancing the Flavor of Your Tricolor Pasta Salad

Experiment with different vegetables to achieve your desired taste, texture, and color.
Use herbs and seasons to add a fresh and flavorful kick.
Leave the pasta salad to sit in the fridge for a few hours for a more intense flavor profile.

Serving Suggestions for Tricolor Pasta Salad with Alioli

Pairing Tricolor Pasta Salad with Main Dishes

Whether your main meal consists of grilled chicken, barbecue ribs, or colorful vegetable skewers, Tricolor Pasta Salad with Alioli pairs wonderfully with them all.

Ideal Occasions to Serve Tricolor Pasta Salad

Pool parties and barbecues.
Picnics and other outdoor gatherings.
Group gatherings with family or friends.

Make-Ahead and Storage Tips for Tricolor Pasta Salad

Preparing Tricolor Pasta Salad in Advance

Make your Tricolor Pasta Salad with Alioli a day in advance, store it in a glass or plastic container, and leave it in the fridge overnight. The next day, lunch or dinner will already be done.

Proper Storage of Leftover Tricolor Pasta Salad

Pasta salad can be stored in the fridge for up to 3 days. When taking it out in order to eat, be sure to stir it to spread the moisture around. To add extra moisture, you can stir in some olive oil.

Reheating Instructions for Chilled Tricolor Pasta Salad

Although it can be eaten cold, you may prefer your pasta salad warm. If so, you can reheat it in the microwave for 1 minute, or for approximately a couple of minutes in the pan.

Customize the Aliolo Sauce

Salsa Alioli The Tapas Sauces is delicious enough on its own, but creative types who like to customize their sauces can try the following: Add some extra garlic, basil, or parsley to the sauce for a flavor boost or herbaceous kick.

Creative Additions to Tricolor Pasta

Add some cherry tomatoes for a vibrant dash of red and a tint of extra sweetness.
Mix some black olives into the dish for a Mediterranean-style salty kick.
For a smoky flavor, add roasted red peppers to the dish.

Keyword alioli, carrot, cheddar cheese, cherry tomatoes, pasta, red onion, red pepper, salad

Mezclum salad with salsa alioli

Mezclum salad with salsa alioli

Enjoy an elegant salad recipe with a vibrant presentation in this simple and delicious dish. What’s more, it comes with salsa alioli!

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Prep Time 5

Total Time 5

Course Appetizer, Main Course, Salad

Cuisine Mediterranean

Servings 4 people

Ingredients

Lettuce Assortment
150 g Diced Cheddar Cheese
8 Cherry Tomatoes
1 Grated Carrot
1 Red Onion in Thin Strips
½ Red Pepper in Thin Strips
Salt and Pepper
Salsa alioli The Tapas Sauces

Instructions

Dice the cheddar cheese into small pieces.
Grate the carrot.
Dice the red onion and red pepper into thin strips.
Cut the cherry tomatoes in half.
Place all aforementioned ingredients together on plate.
Put lettuce assortment into a separate bowl.
Add salsa alioli The Tapas Sauces to the bowl and mix.
Add all previous ingredients to the bowl and mix.
Serve in desired portions.

Video

Notes

Ensure your next salad dish is unique, vibrant, and delicious by preparing the right recipe. With a few simple ingredients and a touch of extra deliciousness from salsa alioli The Tapas Sauces, you can prepare a salad dish that will wow your guests with ease.

Serve this salad as an accompaniment to your meat or fish-based meal, alongside a hearty pasta dish, or as a refreshing bowl of greens to liven up your next large gathering. Not only does it taste great, but it also allows you to bring some more nutritious ingredients to the table in tried and true Mediterranean style.

Types of salad

There is plenty of room for changing ingredients when it comes to making a salad, but to begin, it’s worth knowing what the five main types are and using one as a guide to build upon. The five main types of salad are the following: green, bound, vegetable, fruit, or combinations. These can be served as starters, mains, appetizers, accompaniments, or even desserts.

How to make a salad more filling

This is particularly important if the salad you’re making is intended to be the main course. You can do so by adding some high-fiber ingredients to the dish. Try more fruit and vegetables or chickpeas, lentils, quinoa, buckwheat, or beans. Fish can also make a tasty and filling accompaniment with tuna and salmon being among the favorites.

Tips for a tastier salad

Wondering how to make a salad better? There’s no need to disappoint yourself, or your guests, with a bland salad that seems to be lacking something. With a few little tips and tricks, you can ensure you get your salad recipe right each and every time. Here’s how:

1. Use the right lettuce. This, of course, is a matter of preference, but lettuce comes in various styles, tastes, and textures. Don’t just choose any of them. Instead, get to know their differences and pick the one that works best. Romaine is a great option due to its texture, flavor, and versatility. You may, however, prefer other popular types, such as kale, spinach, or rocket.
2. Include roasted vegetables. Whether we’re talking broccoli, sweet potato, Brussels sprouts, or others, roasting some veggies in the oven and then adding them to your salad will guarantee not only extra flavors but also, something to make the meal more filling.
3. Make it crunchy. There are a number of ways to make your salad crunchier to give it that extra satisfying kick. Add some sunflower seeds, almonds, crushed walnuts, or even some crumbled Mexican tortilla chips. The latter tastes delicious when blended with cheddar cheese.
4. Include fresh herbs. Among the salad lovers’ favorites are cilantro and dill. Fresh herbs such as these are pretty easy to come by in your local stores and can be thrown into most salad dishes with ease as a flavor enhancer that intensifies the overall freshness.
5. Add a dip. All too often, dipping sauces are ignored in salad recipes, but it makes perfect sense to be one of the wise ones who includes them. Simply put, they make salads tastier and more enjoyable to eat. Our salsa alioli The Tapas Sauces is perfect for this!

Keyword alioli, salad, sauce

Black rice with salsa alioli

Black rice with salsa alioli

Experience the flavors of a traditional Spanish recipe with a beautiful appearance and delicious blend of seafood and rice. Easy to make!

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

400 g Round Rice
250 g Prawn Tails
250 g Fresh Calamari
250 g Monkfish
4 tbsp Calamari Squid Ink
50 g Tomato Sauce
1 tsp Paprika
1 Red Pepper
1 Onion
2 cloves Garlic
2 l Water
Olive Oil
Salt
Salsa alioli The Tapas Sauces

Instructions

Chop the onion, garlic, calamari, red pepper, and monkfish into small pieces.
Add them to a frying pan with olive oil and saute.
Sprinkle a teaspoon of paprika into the mix.
Add tomato sauce and stir.
Add water.
Add calamari squid ink.
Add salt.
Add round rice and cook on low flame.
Serve alongside a ramekin of salsa aioli The Tapas Sauces.

Video

Notes

Seafood lovers looking for their next Mediterranean-inspired recipe needn’t look any further than this black rice with salsa alioli dish. Not only does it blend the salty and savory flavors of the sea with onion and garlic, but it does so with a warm and rich mix of sauce and rice for extra comforting textures.

Enjoy this meal as either a starter or main alongside a ramekin filled with our very own salsa alioli The Tapas Sauces, bringing a fresh and garlicky flavor enhancer to the table. It’s a dish that resembles a traditional Spanish paella but with a dark and mysterious vibrancy coming from the addition of squid ink.

Origins of the Spanish black rice recipe

Spanish black rice originates from the Valencia and Catalonia regions of Spain. The country’s national dish, paella, also comes from the same regions which explains the similarities between the two.

Traditionally, Spanish black rice was not considered a paella dish. However, in recent years, some establishments have started to call it paella negra (“black paella”), a name that suggests it does indeed belong to the same category.

If you’re looking for it on a menu in Spain, you’ll most likely find it referred to as arroz negro, unless you’re in Valencia or Catalonia, where it’s called arròs negre or arrós negre.

Spanish black rice variations around the world

The same dish is enjoyed outside of Spain, across the ocean, and on the islands of Cuba and Puerto Rico where it’s known as arroz con calamares (“rice with squid”). In the Philippines, they have their own variation of the dish known as paelya negra. Similar recipes are also found in Italy, Croatia, and Montenegro where they are referred to as black risotto.

Valencian cuisine

The Valencian region of Spain is home to paella, the country’s national dish, but also a vast array of delightful recipes that come with their own distinct characteristics. Many of the region’s dishes are cooked in a large frying pan and include rice, citrus fruits, vegetables, seafood, or meat.

Catalan cuisine

The food of Catalonia is particularly varied and consists of a range of Mediterranean influences and ingredients. As Spain’s most north-eastern region, there are influences from neighboring France, various pork-based recipes, and seafood dishes, with the latter often resembling those found in Valencia which sits side by side with Catalonia on the coast.

Top tips for cooking paella and similar dishes

Use the right pan – The best one to use is a typical paella pan with handles on either side. If you can’t get hold of one, use a non-stick frying pan, preferably 4 cm deep and medium weight.
Add a base – This can be sofrito, which is a mixture of onion, garlic, and tomatoes. Having this at the bottom of the pan enriches the overall flavor.
Get experimental – Swap the seafood for chicken, or the chicken for pork, or how about making it a vegan or vegetarian dish? Feel free to create your own spin on Spanish rice dishes, just don’t tell anyone in Spain!

Keyword alioli, cod, seafood, shrimp

Jacket potatoes with salsa alioli and thyme

Quick and easy to make yet incredibly pleasing, this jacket potato recipe is one that will brighten up mealtime any day of the week.

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Prep Time 5

Cook Time 1 20

Total Time 1 30

Course Main Course

Cuisine American

Servings 4 people

Ingredients

4 Potatoes
Salt and Pepper
Unbound Thyme
Olive Oil
Salsa alioli The Tapas Sauces

Instructions

Place each large potato onto separate sheets of aluminum foil.
Pour olive oil over the top of the potatoes.
Sprinkle salt on top.
Add a sprinkle of salt, pepper, and thyme.
Wrap the sides of the foil up and around the potatoes to cover them.
Place the wrapped potatoes in the oven.
Remove when cooked.
Slice down the middle with a kitchen knife.
Smother the two interior halves with salsa alioli The Tapas Sauces.

Video

Notes

Who doesn’t love jacket potatoes? They’re simple to prepare, satisfying to eat, and can be easily adapted to meet the dietary preferences of all kinds of people. Yet, how many can say they’ve tried a warm and crispy jacket potato recipe with the unrivaled flavor of salsa alioli The Tapas Sauces?

This dish allows alioli sauce to work its magic on the surface of the hot and freshly cooked insides of a crispy jacket potato. Dishes like this are ideal for lunchtime and can be served with sides of salad or whatever caters to the cravings of your palate. What’s more, jacket potatoes allow for versatility and creativity, in that you can always put extra ingredients into the middle to enhance flavor.

Jacket potato Vs Baked potato

Is there a difference between a jacket potato and a baked potato? The shortest answer is no. Jacket potato is used more commonly around the UK, with baked potato often being the preferred term elsewhere. That said, there is always an implication with the term ‘jacket potato’ that it comes with extra ingredients in the middle, whether that’s cheese, beans, tuna, mayonnaise, or alioli sauce, to name a few.

To wrap in foil or not?

Wrapping your jacket potato in foil is an option, but is by no means obligatory. In fact, many people prefer the taste and texture of a jacket potato cooked without the foil method. The differences are as follows: When cooked in foil, the potatoes tend to preserve moisture and have smoother skin. Outside of the foil, you will get crisper skin, but also a slightly more dry interior. This, of course, can be made up for by adding a delicious sauce, but the choice of cooking it in foil or not is simply a matter of preference.

Quick tip for Restaurant-quality jacket potatoes

Boiled potato lovers often wonder why they taste so good in restaurants and struggle to replicate this effect at home. That’s because chefs know the secret tips and tricks to reach that level of extra deliciousness. Here’s what to do.

As mentioned in our steps, it’s important to rub olive oil and salt over the skins of the potatoes before cooking. Secondly, there’s another little trick you can apply to the process. Pierce the potatoes a few times with a knife. That way, the insides will cook more easily.

How long does it take to bake potatoes?

The typical procedure is 400 degrees F for 1 hour and 20 minutes. For a super-crispy skin and a slow-cooked inside, cook at 350 degrees F for 2 hours and 20 minutes. If you don’t have much time, soften your potato in the microwave for 5 minutes before baking it for 35-40 minutes.

Best jacket potato toppings

For our recipe, which includes salsa alioli The Tapas Sauces, here are some of the extra but optional toppings you can put on top of your jacket potato.

Tuna and corn
Ham and cheese
Grated cheese
Sliced salmon
Shredded chicken
Chives and cilantro
Caramelized onion

If you decide to go for a different style of jacket potato altogether, here are some popular topping alternatives.

Bacon
Chili
Cowboy butter
Black beans
Ground beef

Keyword potato, salsa, sauce

Veal hamburguer with salsa alioli

Veal hamburguer with salsa alioli

Make your hamburger dish even more original and satisfying by giving it a taste of our delicious salsa alioli in this simple recipe!

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American

Servings 4 people

Ingredients

200 g Veal Hamburger
4 Slices of Cheddar
50 g Lettuce
4 Slices of Tomato
4 Slices of Red Onion
4 Units of Hamburgers Bread
Salsa alioli The Tapas Sauces

Instructions

Cook the veal in a frying pan.
Turn over regularly to ensure even cooking.
Add sliced cheese on top while still hot and allow to melt.
Place the meat on top of the lower half of the hamburger bread.
Add a tablespoon of salsa alioli The Tapas Sauces on top
On the upper part of the hamburger bread, place 2 slices of tomato.
Add lettuce on top of the tomato.
Serve as an open hamburger or place the upper part of the bread on top and serve as one.

Video

Notes

Indulge the tasty and tender meat of veal, sandwiched between fresh hamburger bread, with lettuce, juicy tomato, and a delicious drizzle of salsa alioli from The Tapas Sauces. This easy-to-make hamburger recipe is highly satisfying and boasts a unique twist offered by the flavorful sauce inside.

If you’re a hamburger lover, here’s your chance to take your burgers up another notch. Enjoy them with our Spanish-inspired sauce at your next gathering. With a small serving of fries on the side, your meal will delight guests and have them trying to work out your culinary secrets.

The history of hamburgers

Where do hamburgers come from? You’ve probably heard they come from Hamburg in Germany, right? While it’s true that the name ‘hamburger’ derives from the city of Hamburg, there is, however, no known connection between the food and the city. So even though they’re named after a place in Germany, in all likelihood, they don’t originate from there!

So, where do they actually come from? Proud Americans will be happy to know this: All the evidence suggests that hamburgers do, in fact, originate from the United States. Then, why do we call them hamburgers?

In the 1800s, large numbers of migrants from Hamburg arrived in the USA. To meet their food preferences, a lot of restaurants began to offer Hamburg steaks on their menu. It’s believed that this later evolved into a Hamburg steak sandwich and, eventually, the hamburger, but it all happened in America and not in Germany.

Side dishes to pair with hamburger

French fries – You can’t go wrong with the most classic side dish for hamburgers, that being, a serving of french fries. Serve these with a sauce such as ketchup, mayonnaise, or even our salsa alioli The Tapas Sauces.

Sweet potato fries – These allow you to enjoy fries with extra sweetness and originality. They can be made easily by getting sweet potatoes at your local store and using them in the same way you would use regular potatoes to make regular fries.

Potato wedges – The main difference between potato wedges and fries is the shape in which you cut them, and the fact that with wedges you don’t have to peel off the skin. Instead, you can roast them so that they’re crispy on the outside.

Salad – Having a side salad to go with your hamburger gives you a varied and balanced meal, in which the fresh and cool salad ingredients contrast with the warm and hearty effect of the burger. This is highly satisfying!

Coleslaw – Coleslaw gives you another cold option to diversify the experience for your taste buds. In fact, you needn’t have it as a single side dish but can enjoy it in a small amount alongside another side, such as fries.

Corn on the cob – A veggie-based side dish that is delicious, delightful, and comforting when rubbed in butter that melts against the warmth of the corn and creates a sweet, warm, and succulent taste.

Onion rings – Who doesn’t love a beautiful batch of delicious onion rings? Serve them alongside a dipping sauce and enjoy them with your burger. This is a tried and true ingredient combo!

Keyword burger, salsa, sauce, veal

Patatas bravas

This popular Spanish tapas dish hails from the kitchens of Madrid. Bring it home in a few simple steps and enjoy the authentic flavors.

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Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer, Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

600 g Potatoes
Salt
Bay Leaves
Salsa brava The Tapas Sauces

Instructions

Slice the potatoes into cube shapes of the same size.
Bring water to a boil.
Add salt and two bay leaves to the water.
Add the cubes of potato to the water.
Once boiled, remove the potato cubes and let dry for a few minutes.
Then, fry the potato cubes in a pan with oil.
Once fried, remove the potato cubes and place them on a plate.
Add a generous dollop of salsa brava The Tapas Sauces on top.
Sprinkle the final garnish of herbs on top (optional) and serve.

Video

Notes

One of the most popular tapas dishes in Spain can be yours in no time! Bring its highly satisfying flavors to your kitchen with just a few simple ingredients and our easy-to-follow steps. It’s a dish comprised of little fried cubes of potato smothered in a distinct and authentic Spanish sauce known as salsa brava. This is Spanish tapas as its tastiest!

Patatas bravas is a tapas dish found in bars, cafes, and restaurants all over the sun-drenched, Mediterranean country. It is usually prepared in large amounts, served on a large plate, and shared among groups around the table, but it also comes as a small ‘tapa’ on a little saucer dish to accompany a drink.

The occasion you prepare it for is your choice, but there’s no reason why it can’t be either lunch or dinner or on any day from a casual meal to a special gathering. In Spain, patatas bravas areenjoyed on all occasions.

Origin of patatas bravas

To find out when and where patatas bravas come from, we have to go way back, but let’s start with where. It’s common knowledge in Spain that the recipe first existed in Madrid before spreading around the rest of the entire country. The next question is: when?

Patatas bravas may have been around for hundreds of years. After the Spanish conquered the Inca Empire in 1542, they brought potatoes to Europe. This new vegetable found its way into the cuisines and diets of people all over the continent and beyond. In Madrid, this developed into the patatas bravas recipe, meaning fierce potatoes, with ‘fierce’ referring to the spice in the dish that comes from the sauce.

Papas bravas Vs patatas bravas

Sometimes, you may see the dish referred to as ‘papas bravas’. This is no different from the patatas bravas dish, despite the slight difference in the name. Papas is simply another way of saying patatas.

What to serve with patatas bravas

Have them on their own – You can have patatas bravas on their own as an appetizer or snack to eat alone or to share with friends or family. With their tasty salsa brava on top, they can be enjoyed similarly to nachos, in other words, something tasty to snack on during game day or movie night.

Gazpacho – For a cold and refreshing tomato sauce boasting culinary authenticity from Spain, a bowl of gazpacho can be enjoyed on a summer night. It can even be drunk from a glass.

Salmorejo – Similar to gazpacho but thicker and with a slightly different blend of ingredients, some people prefer this cold soup to its more famous counterpart.

Chicken Wings – They will bring some balance to the meal. As we know, potato-based meal components such as fries or patatas bravas are often enjoyed with chicken.

Meatballs – You can add some meat to your meal in Spanish style, by preparing some meatballs to go with your patatas bravas. In Spanish, meatballs are known as ‘albondigas’.

Keyword potato, salsa brava, sauce

Cod in salsa verde

Cod in salsa verde The Tapas Sauces

Enjoy fish to the max with this irresistible cod recipe. With a touch of delicious salsa verde on top, this popular fish gets even tastier.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Mediterranean

Servings 4 people

Ingredients

0.6 kg Fresh Cod or Salted Cod Add salt if fresh.
0.2 kg Zucchini.
0.025 kg salsa verde The Tapas Sauces
Olive Oil

Instructions

Dice zucchini into slices.
Cut cod into filets.
Fry the cod and zucchini together in a pan with olive oil.
Turn over to ensure even cooking.
Once cooked, place the cod and zucchini onto a plate.
Drizzle salsa verde The Tapas Sauces on top and serve.

Video

Notes

Looking for your latest fish dish? This cod in salsa verde from The Tapas Sauces combines one of the world’s most popular kinds of fish with delicious, fried zucchini and an irresistible drizzle of our mouthwatering salsa verde on top. What’s more, this culinary delight is a quick and easy meal that you can prepare in a matter of minutes.

The best time for fresh cod is usually considered to be from March through to November, but of course, you can enjoy it any time of year. With our salsa verde on top and fried zucchini on the plate, the result is a diverse, vibrant, and tasty meal that will make a lasting impression on your dinner guests.

What kind of fish is cod?

Cod is a saltwater fish with a mild flavor, found in the Atlantic and Pacific oceans. Its popularity is probably due to two factors. Firstly, it’s so widely available, regardless of the place or time of year. Secondly, it tastes so good because of its white flesh which has a flaky, lean, and firm texture.

Where cod is most commonly found

Cod is most commonly found in the North Atlantic. It’s an important part of the diet and cuisine in Greenland, Norway, and neighboring Scandinavian countries, the Basque Country region of Spain, and Portugal. The Portuguese, in particular, are renowned for their love of cod. Not only will you find it on just about every restaurant menu throughout the country, but the Portuguese also claim to have as many as two thousand recipes for the much-loved fish.

Bacalhau

The Portuguese word for cod is bacalhau, similar to the Spanish ‘bacalao’. The traditional method of preparing cod in Portugal is to have it dried and salted, and sometimes soaked in milk before cooking. It has been part of their national cuisine since the 16th century and shows no signs of going away anytime soon.

What to pair with cod

Luckily, cod pairs well with so many types of food. Here are our top recommendations.

Rice – Fish and rice make a delightful combo and are particularly common as a duo in various West African dishes.

French fries – A serving of fries is delicious alongside cod. If the fries are chunky and the cod is battered, you’ve got yourself a traditional English ‘fish and chips’.

Rice and fries – There’s no need to choose between rice and fries when you can have both. In fact, that would make it a quintessentially Portuguese meal, especially if you also add some black olives to the plate.

Vegetables – Opt for a mixed batch of diced and roasted vegetables, seasoned in salt and herbs. Otherwise, boiled or fried veggies also make a workable option.

Salad – How you make your salad is a matter of preference, but for a distinct and delicious side, try your hand at a quinoa salad or cucumber salad with a tasty dressing.

Coleslaw – This can go with the salad or one of the other sides. It will add a cool and refreshing variation to the meal, making it even more satisfying.

Potato salad – Similar to coleslaw, a potato salad offers something cool and refreshing. You can make these types of sides in advance and store them in the fridge, as they are served cold.

Keyword cod, fish, salsa, salsa verde, sauce