Classic Tapas Kit
with Manchego, Fig preserve, Braised Meatballs, Garlic Shrimp, Patatas Bravas & Chocolate-Covered Strawberries
Platter contains
- Manchego, Fig preserve, mortadella, salami naturale, Breton crackers
- Braised Meatballs with Garlic Toasts
- Chili Garlic Shrimp chili butter with shallots
- Patatas Bravas with Smoked Paprika Aioli
- Chocolate covered strawberries
$120.00
fresh ingredients
IN THE KIT
-
16 ozshrimp
-
4 ozchopped garlic
-
16 ozpotatoes
-
2 ozgarlic butter blend
-
4 ozstick of butter
-
2 ozshallot
-
2 ozchili flakes
-
8 ozpaprika aioli
-
16 ozzesty tomato sauce
-
4 ozManchego cheese
-
4 ozmortadella
-
4 ozsalami
-
6 ozcrackers
-
2 ozfig preserve
-
8 ozbeef stock
-
8 ozbaguette
-
1 ozlemon
-
2 ozbrandy
-
2 ozparsley
-
6 ozchocolate covered strawberries
-
**meatball sauce: crushed tomatoes, tomato paste, onion, garlic, red wine, beef stock, paprika, salt, pepper, olive oil
*meatball mix: pork, beef, olive oil, onion, garlic, breadcrumb, beef stock, egg, herbs
Not Included
Olive oil
Salt & pepper
Extra butter
Kitchen Items Needed
1 large skillet with lid
1 large skillet/heavy bottom pan
Large bowl
1 baking sheet lined with foil
1 baking sheet
Zester/box grater
Medium pot with lid
Platter for cheese & meat plate
Plate/platter for meatballs
Small bowl
cook along
INSTRUCTIONS
Prep
Preheat oven to 450º F;
Cut potatoes into small chunks;
Pat shrimp dry, season with salt, pepper;
Slice Manchego cheese into thin pieces;
Slice baguette into thin rounds, spread a bit of garlic butter on one side;
Melt rest of garlic butter in a microwave for 30 seconds or in a small pot;
Remove stems, roughly chop parsley;
Zest lemon, then squeeze juice out into small bowl;
Peel, finely chop shallots.
Toss the potato chunks with 1 ½ tsp melted garlic butter, salt, pepper. Spread on an aluminum foil lined baking sheet & roast for 30-45 minutes, until the potatoes are crisp on the outside & tender within.
Heat drizzle of olive oil to skillet, heat over medium high.
Roll the meat mixture into 1 inch balls. In small batches, start to sear the meatballs, 5-7 minutes. Remove from skillet onto a platter, cover with foil.
Add tomato sauce, stock to same skillet, simmer over medium heat for 3-5 minutes. Return meatballs to skillet, simmer on low, with lid on, for 15 minutes while you prepare the rest.
In another large skillet/heavy bottom pan, warm a drizzle of olive oil over medium heat.
Add chopped garlic, shallots, lower the heat, & sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.
Raise the heat to high & immediately add the shrimp, lemon juice, chili flakes (start with 1/3) & brandy. Stir well to coat the shrimp, sauté until the shrimp turn pink, 3 to 5 minutes. Remove from the heat, season to taste with salt & freshly ground black pepper. If you want the shrimp spicer, add more chili flakes.
If potatoes are done, remove from the oven. If not, keep them in & continue the finishing touches. Place garlic toasts on another baking sheet & toast for 3-5 minutes, being careful to watch so they don’t burn.
Charcuterie plate: on a platter, lay out cheese, meats, crackers, fig preserves
Meatballs: can be served right out of the pan or transferred to a dish. Sprinkle with parsley. Serve with garlic toasts
Shrimp: heat the shrimp up if needed for a couple of minutes. Transfer the shrimp to a plate, pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley, serve garlic toasts.
Patatas: carefully remove from oven, transfer to serving dish. Top with ½ paprika aioli, sprinkle with parsley, serve with rest of aioli on the side.
Strawberries can be served anytime!
You might also like
Our Prepared Meal Program for those participating in the F45 Challenge, WW Members, or those simply seeking a healthier lifestyle with convenience.
Learn more