BAOKLIST
JUNKANOO
For a special taste oi Spain, Derrick Sutherland, chat at Glasgow’s tapas-specialist Junkanoo, picks one oi his iavourite dishes- meatballs in brandy and tomato gravy. The beel broth used in the recipe could be replaced by a stock cube, but you'll taste the beneiit of making your own.
He recommends you serve the meal
with a full-bodied wine and recommends Torres Coronas.
ALBOHDIGAS ‘VETERAHO’ Serves tour:
1lb minced beet
2 eggs
3 cloves of garlic
V2 tsp salt
THE SPAIN EVENT
FLAVOUR OF THE FORTNIGHT
n V4 tsp ground pepper
? 1Vzoz chopped parsley
V2 cup home-made bread crumbs
V2 glass red wine
2 tbsp olive all
i 1 medium onion (chopped)
. V4 cup brandy (prelerably Spanish)
1 11b tin oi tomatoes
; 1 tbsp tomato puree
6 V2 pint beet broth (made with bones,
f onion, carrot, celery, bouquet garni).
Combine the meat, eggs, two cloves ot garlic, 102 at the parsley, the salt and pepper. Soiten the breadcrumbs with the wine. Add breadcrumbs to meat and mix well using your hands and iorm 16-20 meatballs, then dust
Derrick Sutherland cooks up a Spanish favourite
with ilour. Heat olive oil in a large shallow pan, add meatballs, and brown (do this in
two lots lithe pan is not large enough to take them in a single layer). Remove the meatballs once browned.
How soiten the onion, one clove oi garlic and Vzoz parsley in the same pan.
Return meatballs to the pan, turn up heat, add the brandy and set alight. Stand back as flames may go quite high. Shake pan until tlames die down.
Add tomatoes, puree and broth and season, reduce heat, cover and cook at a low heat for thirty minutes. Adjust seasoning and serve with rice and pasta and salad. Oue aproveche!
= Junkanoo,111 Hope Street, Glasgow, ‘ 041 248 7102. Mon—Sat noon-late; Sun
6.30pm—late.
to drink alcohol without eating something. Apparently, bright young Spaniards commonly go on what you might call a ‘tapas crawl', moving from bar to bar sampling the
house specialities. which sounds like 3
a fine way to spend an evening.
In Spain you can eat tapas in a wide variety ofsettings. from down-to-earth, neighbourhood cafe-bars to much more up-market establishments specialising in exotic regional delicacies. The former will routinely serve things like olives. Russian salad. Chorizos, Spanish tortilla, spicy meatballs and potato croquettes, all for around 20—50p a portion. Moving further up the (price) range, the possibilities are virtually limitless — stuffed peppers, garlic mushrooms. fried calamares, kidneys in sherry, spicy boiled octopus, canape’s of bechamel-coated veal, wild mushrooms with brains and cured ham — a tapas tour of Spain sounds
' like a foodie‘s heaven.
Tapas have been playing their distinctive part in the Spanish lifestyle since the 19th century, but
Allan Mawn oi Restaurante Barcelona
snack-with-a-drink.
At the Junkanoo in Glasgow. you choose from a list ofdishes such as pork kebabs. marinaded herring.
; deep-fried cheese balls and spiced
it’s only recently that other countries .
have begun waking up to their many attractions. Over here, tapas bars are starting to be hyped as the Next Big Thing in stylish eating. after too many people came down with food poisoning from sushi made with North Sea fish. However, for a nation brought up to eat lunch at one, dinner at six or seven, and schooled to frown upon eating between meals, certain adjustments have to be made. So far, British tapas bars are marketing the idea more as a multi-component main meal rather than as an appetiser or
TWO FLIGHTS TO MADRID TO BE WON,
SEE READERS' POLL PAGE 80
coleslaw, ranging in price from
£1—£4.25. Igg’s in Edinburgh serves a
£4.50 tapas lunch, which might include steamed mussels, spicy meatballs. fried potatoes in garlic mayonnaise, saute’ed squid rings. a chicken drumstick in a dill sauce — a little ofeach. with salad, bread and olives. As this suggests. eating tapas
neatly sidesteps the problem of being
spoilt for choice when faced with an all-too tempting menu. It‘d be a
I shame, though, ifwe proved to be
too conservative in our eating habits for the casual and wonderfully flexible way tapas is eaten in Spain to take off here. If Scots could buy something tasty, cheap and satisfying (no, mince pies don‘t count) to consume along with their pint of heavy, who knows — it might even put some of the dodgier kebab shops out ofbusiness.
Glasgow
I Junkanoo 111 Howe Street, Glasgow. 041 248 7102. Mon—Sat noon-late; Sun 6.30pm—late.
I Barcelona 16 Byres Road. Glasgow, 041 357 0994. Mon-Fri Noon~2.30pm; Daily 7pm—10.30pm.
Edinburgh
I Counting House 32/2 West Nicolson Street, Edinburgh, 031 662 0781. Flamenco and Tapas Nights, Tue 3 and Tue 17 Dec, from 8.30pm.
I “36': 15 Jeffrey Street. Edinburgh.03l 557 8184. Tapas lunches served noon—2pm.
In Print
I Tapas: The Little Dishes of Spain Penelope Casas (Pavilion £9.99)
I Tapas: Delicious Snacks irom Spain ; Adrian Lissen with Sara Cleary (The ‘ Apple Press £7.95)
/ TAU'
BBINDLAY ST. EDINBURGH
Bistro menu- mm:-
hike
£5.25 ‘
A la Carte 6pm~1 1pm ' ,
Table reservations o cums mnu
"00‘ 9 Dlx'r'i‘tx" HOYAI. LYOEIIM THEATRE
04I-534 5001
Ubiquitour Chip Wine Shop
Glorgow’r Independent Wine and Spirit merchant
WINNER OF SCOTTISH WINE MERCHANT OF THE YEAR 1991/2
8 nrhlen lone,GlnrgowGl2
WINE MAGAZINE
4‘? 7.3:. . 1’ 1:. ‘/
7 OLD FISHMARKET aose eorrveuecu ,
(grasserie
Egg/"Tepen' ‘s‘s'vsrrday;
food served all day iri 8: sat
restaurant
t-tt—esd—gy;.soturday 1900 - 2200
Karim 4
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The List 22 November- 5 December 1991 79