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Tamahou's Spanish Tapas

With Tamahou Waikari

Spicy Olives

Cost: $5
Serves: 2-4
Time: 5 mins


3 garlic cloves finely chopped
2 tblsp lemon juic
500grm black cured olives
chopped parsley
1 tsp coriander seed
2 tsp chilli flakes
2 tsp cumin seed
olive oil

Method: add all ingredients to a bowl, mix and leave to marinade.

Patatas Bravas/Aioli

Cost: $6
Serves: 2-4
Time: 15 mins

Par boil 2cm cubed potato pieces, strain and let cool, once your sauces are ready, pan fry the potato in olive oil until golden on the outside, do not overcrowd the pan so that you get an even coverage.
Add to the sauces and mix through, garnish with Italian parsley (chopped or whole)
Spicy Tomato Sauce

4 large potatoes
1 diced onion
2 chopped garlic cloves
125ml white wine
400g crushed tomatoes
1 tblsp tomato paste
1/2 tsp cayenne pepper
1/2 tsp paprika
1/4 tsp chilli paste
sugar to taste

Saute onion and garlic in a pan with olive oil until the aromas start to emanate from the pan, add the tomato paste and mix in, add white wine and simmer gently.  Add the tomatoes and bring to a gentle simmer then stir in the cayenne pepper, paprika and chilli paste, add sugar to taste.


Cost: $4
Serves: 2-4
Time: 5 mins


2 egg yolks
4 cloves garlic
60ml white wine vin
250ml oil

This is your basic aioli, add egg yolks and white wine vinegar to a blender, and mix, feed in the garlic.

Slowly (dribble) in the oil to the blending mix until a sauce consistency is reached, season to taste.


Cost: $10
Serves: 2-4
Time: 5 mins


500 grams prawns
80 grams butter
185 ml olive oil
6 cloves garlic
2 chopped spring onions stems


Add butter and oil into a frying pan and heat, add garlic and onions and saute, add prawns and toss until colour changes, then add the spring onion.

Chorizo en sidra

Cost: $6
Serves: 2-4
Time: 6 mins


Olive oil
1 diced small onion
125ml cider
300g chorizo chopped into bite sized pieces
chopped parsley


Saute onion in a pan with the olive oil, add the chorizo and fry until crispy.  Take the pan from the heat and add the cider, return to the heat and allow to reduce slightly, finish with chopped parsley, toss and serve.


Cost: $4
Serves: 2-4
Time: 15 mins


200g pork
1 egg
3 garlic cloves
1 small diced onion
1tsp ground coriander
1tsp ground cumin
1tsp ground cinnamon


Sauté onion and garlic in a pan with olive oil do not soften but allow it to give off the beautiful aromas, remove from the pan and add to a bowl.  In that bowl mix the pork mince, add the egg and mix thoroughly, add the spices (coriander, cumin, cinnamon) and mix through then add bread crumbs to make a compactable mixture.

Roll into bite sized balls and cook until browned all over.

Add to previously made tomato sauce and garnish with fresh parsley.  Tip: if you leave to set in the fridge for 20-30 minutes it will hold together better during cooking

Calamares Fritos

Cost: $7
Serves: 2-4
Time: 5 mins

200g flour
2 tsp paprika
1 lemon zest
Salt and pepper
2-3 squid tubes

Add all but the squid into a bowl and mix thoroughly.

Cut the squid into bite sized pieces or rings and toss into the flour mix, place coated squid onto a paper towel, and allow to rest for 20mins in a pan and shallow fry quickly till tender.

(TX: 2 August 2011)