Shared Dining & Champagne | Milkbottle

Shared Dining & Champagne

Spanisch Bites

Share a variety of small dishes & champagne with your loved ones for New Year’s Eve

Mushroom salad Bean mash Bruschetta
left Mushroom salad
right Bean mash Bruschetta
Mushroom salad
4 tablespoons olive oil
2 cloves of garlic, thinly sliced
1 lbs/450 g mushrooms, use the kind you like the best, cleaned and cut into pieces
1/4 teaspoon red chili flakes
3 tablespoons finely chopped parsley
salt and pepper
Serves 4
Heat the oil in a large pan and add the garlic. Saute for 1 minute and add the mushrooms. Saute until you see that the mushrooms starts to loosen up. Add chili and parsley, stir and season with salt and pepper.
Serve warm.
Bean mash Bruschetta
1 can cannelloni beans, drained and rinsed
1 garlic clove, finely chopped
4 tablespoons olive oil
12 baguette slices, toasted
fresh thyme
a little chili flakes
olive oil
Makes 12

Place beans, garlic and oil in a blender and blend until smooth.
Season with salt.
Smear on the toasted baguette slices.
Top off with thyme, chili and a little olive oil
Brussels Sprouts Asian Style Fried artichokes
left Brussels Sprouts Asian Style
right Fried artichokes
Brussels Sprouts Asian Style
1 lbs/450g brussel sprouts, cut in half
3 tablespoon olive oil
4 tablespoons fish sauce
2 tablespoons water
2 tablespoons rice vinegar
1 tablespoon sugar
1 garlic clove, finely chopped
1/4 teaspoon red chili flakes
Serves 4
Preheat oven to 400ºF/200ºC
Place the brussel sprouts in a large oven proof dish and drizzle with oil. Bake until al dente, about 12 minutes. Take them out and place in a bowl. Add the rest of the ingredients, mix well and serve.
Fried artichokes
8 mini artichokes
vegetable oil
flaky salt
Serves 4
Cut the artichokes as thinly as you can lengthwise. Use a mandolin if you have one. Heat the oil in a large pan, the oil is hot enough when it starts bubbling around a small piece of bread.
Deep fry the artichokes in batches, it takes about 1­2 minutes.
Let them drip off on paper.
Sprinkle with salt.
Great to serve with aioli.
Baked Oysters with Spinach & Bacon
Baked Oysters with Spinach & Bacon
Baked Oysters with Spinach & Bacon
Makes 1 dozen
4 slices applewood smoked bacon, diced
3 green onions, chopped
2 cups/200g spinach leaves, coarsely chopped
pinch cayenne pepper
2 tablespoons unseasoned breadcrumbs
salt & pepper to taste
12 oysters, shucked and left in bottom shell
1-­2 cups salt, for baking
In a sauté pan, cook bacon over medium heat for 10 to 12 minutes or until crispy. Add green onions and spinach and cook for a few minutes until spinach is wilted. Remove from the heat and stir in cayenne pepper, breadcrumbs and season to taste with salt and pepper. Preheat oven to 450° F/230ºC. Spread salt on a baking sheet and nestle oysters in the salt so they are level. Divide bacon spinach mixture between oysters and bake for 10 minutes or until breadcrumbs are golden.
Grilled hake with caper and parsley sauce Chicken fricassee with almond sauce
left Grilled hake with caper and parsley sauce
right Chicken fricassee with almond sauce
Grilled hake with caper and parsley sauce
4 fillets of hake
1/2 cup/100g flour
3 tbsp butter
4 tbsp capers
4 tbsp parsley, chopped roughly
1/4 cup/60ml lemon juice
Pinch of sea salt
Freshly ground black pepper
Serves 4
Lightly flour the hake and set aside. In a shallow fry pan melt the butter. Place the hake into the pan and add a sprinkling of sea salt. Firstly cook one side for 3 minutes then turn over and cook the other for a further 3 minutes. Add the capers, fresh parsley and lemon juice and serve onto individual plates. Spoon some of the remaining caper sauce onto each fish. Sprinkle with freshly ground black pepper and serve.
Chicken fricassee with almond sauce
500g chicken pieces
1/2 cup/60 g flour
2 tbsp olive oil
4 saffron strands dissolved in ¼ cup warm chicken stock
1-cup/240 ml chicken stock
1/2cup/120 ml dry sherry
1 bay leaf
5 sprigs of fresh thyme
Sea salt
Freshly ground black pepper
4 lemon wedges
Almond sauce
1 tbsp olive oil
1 garlic clove, sliced
1/4 cup/25g blanched almonds, roasted
1/4 cup/60ml chicken stock
3 tbsp parsley, roughly chopped
Pinch of freshly grated nutmeg
Pinch of powdered clove
Serves 4
Lightly flour the chicken pieces and set aside. Heat the two tablespoons of olive oil and cook the chicken pieces on all sides for 7 to 10 minutes, then set aside.
In a casserole pot pour the saffron and all the stock together with the sherry plus the bay leaf and thyme. Return the chicken to this, cover and simmer for a further 10 minutes.
Meanwhile make the sauce. Firstly heat the tablespoon of olive oil. Add the garlic and fry till golden. Remove and set aside. In a food processor or mortar and pestle add the roasted almonds, the chicken stock, fried garlic, chopped parsley, nutmeg and clove. Blend for a minute or until slightly coarse and remove. Stir this into the chicken to thicken the juices and serve into individual plates. On each plate place a lemon wedge.

Images: Frances Janisch and Mikkel Vang via Taverne Agency. Recipes: Paul Lowe and Christine Rudolph.

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