VAMOS A TAPEAR!- Andalusian tapas night

Supperclubs & Popups | BYOB | Supperclub

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hosted by The Backdoor Kitchen

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As chef comes back from his Andalucian escape, he brings over a trolley full of food delicacies and much more a whole new set of learnings and flavours we will share with you in our next supperclub.

Come and live with us the experience of an authentic Andalusian tapas bar under the beautiful sounds of Flamenco guitars.

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VAMOS A TAPEAR!
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COPA DE TINTO DE VERANO - The special Andalusian summer wine comes to London with some Andalucian breadsticks to start with.

ALMEJAS AL JEREZ - giant clams gently cooked in garlic, olive oil and dry sherry wine.

CHOCOS - Nice and juicy squid stripes marinated in Basil olive oil, cooked in squid Ink and served on a bed of marinated red peppers

MERLUZA ABODADA - Hake parcels marinated in wine vinegar, laurel and Oregano get deep-fried with the traditional Andalusian flour used for fish frying.

ATUN DE LOS DOS MUNDOS - Char-grilled tuna marinated in garlic, EVO oil, soy sauce, topped with sesame seeds laid on a bed of roasted aubergine caramelised in honey and miso.

JUDIAS CON JAMON - Artichoke hearts cooked in wine, parsley and garlic sauce sauteed with meaty parcels of Jamon Iberico

ESPINACAS Y GARBANZOS - a Traditional Spinach and Chickpea salad sauteed in garlic and chilli pepper, topped with chorizo cooked in red wine and Cabrales blue cheese

MONTADITO DE JAMON Y HUEVOS DE CODORNIZ - Mini sandwich filled with Jamon Iberico de Bellota, quail egg and a sprinkle of sweet paprika

PATO CARAMELISADO - Duck breast cooked in a reduction of Pedro Ximenez wine. Served with Patatas a la Ponte.

POSTRE SECRETO - secret Andalusian dessert

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