Berenjenas con miel de cana (battered aubergine with molasses syrup)

This is a delightful way to eat aubergines. It is a dish served in all the local restaurants and the thick syrupy molasses (miel de cana) is sweet and delicious. I have had this many times when eating out and decided it was time to try it at home. The slices of aubergine are deep fried in a light batter. I decided to try it with tempura style batter and it worked brilliantly

These little fellows are just so cute, yeah?

1 Jar of miel de cana

1 Aubergine

For the tempura batter:-
25g cornflour
100g self raising flour
1/2 tsp baking powder
1/4 tsp salt

1 x small bottle of sparkling water

Thinly slice the aubergine and place in a colander. Sprinkle with sea salt and leave for up to an hour to draw out the juices. Wash under running tap and dry thoroughly with kitchen towels.

Make up the batter only when ready to use. Put the dry ingredients into a bowl and mix well. Add sparking water a little at a time and whisk. Keep adding water until a slightly runny and a little lumpy batter is achieved. You won't need all of the water

Put the pieces of aubergine into the bowl and cover with batter. Drop a few into the hot oil, they will float. Deep fry in batches, for approx 2 mins each side. Put onto a baking try and keep warm in a low oven whilst you cook the remainder.

Place onto a serving plate and drizzle over the syrup.

Aproveche.

Oh, and don't forget, WE LOVE YOUR COMENTS!

This recipe also featured on Deb Cooks... and Twitter via The Tapas Lunch Co.

Pinchitos de pollo (spanish chicken kebabs)

Pinchitos basically means 'kebab'. This is a popular dish served all over Andalucia, either as a tapa, or a main meal which is usually served with patata fritas (chips)

Not just made with chicken, pork is a popular choice too.

So simple to make at home. All you need is Pinchitos spice mix. Available in markets all over Spain, but for those of you not lucky enough to live here, it is available online at The Tapas Lunch Co

(for 2 people)

1 large chicken breast, cleaned & cut into chunks
2 tbsp pinchitos spice mix
olive oil

Mix the spice mixture with a little olive oil to achieve a paste. Add the chicken chunks, mix well to coat & set aside to marinade (preferably overnight).

Thread chicken onto skewers & grill over BBQ or griddle pan.

Aproveche