Friday, May 27, 2011
My friend Abel came up with this impromtu late-night snack after a hard day of Tapas eating. By midnight we were peckish if you can believe that.
The result was amazing beyond its simple appearance.
Baked sobrasada and cabra cheese croutes.
Sobrasada is a speciality of Mallorca and is a kind of spreadable paté, yet it is not made with offal.
It has similarities in texture to French rillettes, yet the meat is not cooked.
It is heavily spiced with sweet, smoky paprika and garlic and has a bright red/orange appearance. Usually it is spread, cold, on bread but the genius stroke here was to bake it with the semi-cured goat cheese topping.
Slimming it is not.
Delicious it definitely is.
Well done Abel!