Denny's Tapas Menu

Ingredients for 5 servings:

• 250 g green peppers
• 4 g sea salt, coarse
• some olive oil
• 1 chicken, cut into pieces
• 1 ½ bulb(s) garlic
• 1 jar of sherry
• 60 ml white wine vinegar
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves
• 1 tsp sweet paprika powder
• 100 ml olive oil
• salt and pepper
• 250 g treble hooks
• 50 g sea salt, coarse
• 250 g Manchego cheese in one piece
• 100 g Serrano ham
• 100g bacon
• 15 soft dates, pitted
• 400 g potatoes, waxy
• 1 can tuna in oil
• 1 can vegetable mix, Mexican
• 100 g mayonnaise
• salt and pepper
• Paprika powder
• Bell pepper(s), colored, for garnishing
• Olives, for garnishing
• 400 g potatoes
• 7 eggs, size M
• 1 g sea salt, coarse
• 1 dash of olive oil
• 1 m.-large eggplant(s)
• 200 g mushrooms, large
• 125 g crème fraîche
• salt and pepper
• Thyme
• 20 g Manchego, grated
• olive oil
• 1 m.-large eggplant(s)
• 1 small onion(s)
• 200 g mushrooms
• 125 g crème fraîche
• salt and pepper
• Thyme
• rosemary
• 20 g Manchego, grated
• 1 pack of puff pastry from the refrigerated section
• olive oil
• 1 egg yolk
• 375 g wheat flour
• 12 g fresh yeast
• 8 g salt
• 300 g water
• 250 g mayonnaise
• 5 garlic cloves
• 1 pinch of salt
• 2 olive oil
• 50 g crème fraîche
• 1 bell pepper(s), red
• 1 pepper, red
• 4 garlic cloves
• 2 tbsp sea salt
• ½ cup olive oil
• 1 tsp paprika powder
• ½ tsp cumin powder
• 1 tsp sugar
• 10 goat’s cheese slices
• 20 g sugar

Instructions

Working time approx. 4 hours; Rest time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 7 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 25.05.2020

For the Piementos de Padrón: Heat the peppers in a pan with a little olive oil until they collapse. Then arrange them on a plate and sprinkle with coarse salt. For the Pollo Canario: Season the chicken pieces with salt and pepper. If you like, you can remove the skin first. Finely chop all but three cloves of garlic and place them in a bowl with a little olive oil, then set aside. Pour the remaining oil into a pan and add the three whole garlic cloves and the bay leaves. When the garlic has browned, add the meat and cook over low heat for about 10 minutes. Now add the garlic and oil mixture, the herbs, the paprika, the wine, and a small splash of vinegar. Simmer everything over low heat until the meat is tender. Cooking times can vary depending on the quality and size of the meat. On average, it takes about 30 minutes. For the wrinkled potatoes: Add the unpeeled potatoes with the salt to about 1 liter of water and boil for 12-15 minutes until al dente. Then drain the potatoes and let them stand uncovered until a white salt crust has formed. For the Serrano with Manchego: Remove the rind from the Manchego, cut into 5 mm thick slices, and wrap them in the Serrano ham. For the bacon-wrapped dates: Halve the bacon slices, then wrap the halved slices around the dates and secure with a toothpick. Fry the wrapped dates in a pan without oil until the bacon turns brown. For the Canarian potato salad: Peel the potatoes and cut them into small cubes, then boil them in 1.5 liters of lightly salted water. Drain the potatoes and set aside. Mix the mayonnaise, tuna, and canned vegetables and stir them into the potatoes. Season to taste with salt, pepper, and paprika. Place the potato salad in a bowl and spread evenly. Slice the bell peppers and garnish the salad with the slices and olives. For the tortilla: Peel the potatoes and cut them into 1 cm cubes. Cook the potatoes until al dente, then drain and add them to a 25 cm pan with a drizzle of olive oil. Heat gently; the potatoes must not brown! Crack the eggs into a bowl and mix, then pour over the potatoes until everything is covered. Let the eggs set. Cover the pan with a plate and flip the tortilla using the plate. When both sides have browned, transfer the tortilla to a plate and let cool. For the stuffed mushrooms: Dice the eggplant and season with salt. Peel and dice the onion. Twist the mushroom stems and finely chop them. Place everything in a non-stick pan with a little olive oil and fry. Then let cool. Using a hand blender, puree the eggplant, onion, crème fraîche, spices, and Manchego. Wash the mushrooms and place them in a baking dish with the opening facing up. Fill with the cream and bake in a preheated oven at approx. 180°C with top/bottom heat for approx. 15 minutes until golden brown. For the filled pastries: Dice the eggplant and season with salt. Peel and dice the onion. Twist the mushroom stems, then chop finely. Place everything in a non-stick pan with a little olive oil and fry. Then let cool. Using a hand blender, puree the eggplant, onion, crème fraîche, spices, and Manchego. Cut the puff pastry into 5 x 5 cm squares. Center one half of the squares with the eggplant cream. Fold the other half over the cream and seal the pockets. Place the pockets on a baking sheet and brush with egg yolk. Bake the parcels in a preheated oven at 200°C using conventional heat for 15 minutes. For the aioli with baguette: Place the flour, salt, yeast, and water in a bowl, mix with a dough hook, and knead into a smooth dough. The dough should no longer stick to the sides of the bowl. Cover the bowl and let the dough rise in a warm place for 40 minutes. Then divide the dough into 4 equal pieces. Shape them into rounds, then long pieces. Place them on a baking sheet and let rise for another 15 minutes. Before baking, cut the baguettes diagonally and bake in a preheated oven at 190°C using conventional heat for approx. 15 minutes until golden brown. Peel the garlic and cut into very small pieces. Mix the mayonnaise, salt, garlic, olive oil, and crème fraîche together and chill. For the mojo: Puree all ingredients in a tall jug using a hand blender. If it’s too thick, thin with a little olive oil. For the goat cheese slices with flambéed sugar: Place the cream cheese slices on a heatproof plate and sprinkle thickly with sugar. Caramelize with a Bunsen burner until brown. Denny prepared this recipe as a main course on the show “The Perfect Dinner” – Day 1 on Lake Constance – on Monday, May 25, 2020.