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The Dish: Spanish Tapas

Rebecca got tips on Spanish tapas from cooking instructor Elana Westers. Elana teaches at Parkinson Rec Centre in Kelowna. She shared her recipe for an endive tapa, with Spanish alioli:



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Endive Tapa with Alioli (garlic mayonnaise) and Cured ham

Total time: 15 minutes
Serves: 6 people - double or triple as you like

1 endive (if serving 6 people)
200g shredded leftover chicken or turkey
100g Serrano ham, or another cured ham like prosciutto, very thinly sliced
¼ tsp sea salt
Your best sea salt
Freshly cracked black pepper

Slice the bottom 1cm off the endive and remove the 6 largest leaves (peel off several outer leaves if older or not crisp) and arrange on a plate.

Spread or 'paint' a half teaspoon of the alioli using the back of a teaspoon, on the inside of each leaf. Arrange a small amount of chicken or turkey in the bottom of each leaf, and drizzle with a bit more alioli, which will act as a glue' for the Serrano ham.

Top with half a slice of Serrano/Prosciutto, letting it ruffle as you place it on top; gently press down so it stays in place. Season lightly with your best sea salt (fleur de sel) and some freshly cracked black pepper.

Full-proof Spanish Alioli (Garlic mayonnaise)

Serves 4-8 people
Total prep time: 5 minutes
Total cooking time: 10 minutes
Keep cool before serving
Storage: Will keep, covered, for up to 3 days in the fridge

1 large egg
4 small, peeled garlic cloves, or the equivalent of
175 ml extra virgin olive oil
1 ½  tablespoons lemon juice (add up to 2 Tbsps lemon juice)
1/4 teaspoon sea salt (and season to taste)

In an immersion-blender container or blender, place the egg and garlic only, and mix until garlic is completely smooth. Lower the speed and add the olive oil in a very slow stream/drizzle, continuously running the motor, until the oil has emulsified and thickened. Add in the lemon juice last along with the sea salt.