After a great first pop-up tapas night at The Terrace the chef and his team will once again be bringing a taste of Spain to Cornwall this Wednesday. On 4th May 2016 you’ll again be able to enjoy up to seven tapas dishes for just ten pounds per head, based on an exquisite and individual menu released on the day.
With summer just around the corner and the weather starting to warm up is there a better way to spend an evening? Imagine a multitude of tasty tapas with someone special, a glass of wine in hand overlooking the Cornish sea. Whether you live locally or are on holiday in Cornwall it is a night not to miss.
Tonight’s menu is available now over on our website.
To whet your appetite chef has decided to share a recipe for another great, traditional Spanish tapas dish.
Here is the recipe for Pinchos Morunos. These are essentially beautifully seasoned Pork Tenderloin kebabs, perfect for any occasion and sure to impress at a dinner party.
Serves 4 (or 2 as a main)
500g pork tenderloin
2 tsp sweet paprika
1 tsp ground cumin
1 tsp cayenne pepper
8 tbsp olive oil
Salt and pepper
Small wooden skewers
Cut the tenderloin into 1 inch cubes.
Mix the paprika, cumin, cayenne in a bowl and season with salt and pepper.
Add the meat and marinade for at least 4 hours.
Pre-heat the oven to 175C/ 350F
Thread the marinated pork cubes onto the skewers and cook for 10-15 minutes in the oven.
While cooking, turn once and baste the kebabs in the marinade until browned.