PATATAS BRAVAS WITH AIOLI

SERVES 4-6 Preparation: 20 min Cooking: 30-40 min 8 potatoes, scrubbed

and cooked 45 ml (3 T) olive oil 5 ml (1 t) coarse

sea salt AIOLI 1 egg yolk 10 ml (2 t) Dijon

mustard 250 ml (1 c) olive

or sunflower oil juice and grated

zest of ½ lemon 1 garlic clove, crushed 30 ml (2 T) milk salt TO SERVE 2 ml (½ t) smoked or

regular paprika Preheat the oven to 200 °C. Grease a large baking sheet with olive oil. 1 Quarter the potatoes and arrange in a single layer on the prepared baking sheet. Drizzle the oil over and season with salt. 2 Roast for 30-40 minutes or until golden brown, crispy and done. Turn the potatoes halfway through the cooking time so they’re golden brown on all sides. 3 Aioli Using an electric beater, mix the egg yolk and mustard in a mixing bowl. Add half the oil gradually while whisking. Beat for about 5 minutes or until the mixture has thickened. 4 Add the lemon juice and gradually pour in the rest of the oil while whisking. Add the rest of the ingredients and season with salt. 5 To serve Transfer the potatoes to a serving dish. Spoon aioli over then sprinkle the paprika on top. Serve immediately.

SANGRIA

MAKES ABOUT 2 LITRES Preparation: 10 min Making: 5 min Standing: 1 hour Using a vegetable peeler, peel 2 oranges and 1 lemon. Put the peels in a saucepan. Add 1 cinnamon stick, 250 ml (1 c) water, 250 ml (1 c) brandy and 125 ml (½ c) castor sugar. Heat over low heat and stir until the sugar is melted – the mixture shouldn’t boil. Remove from the heat and set aside for an hour. Pour the mixture into a two-litre jug. Add 750 ml (1 bottle) dry red wine, the juice of 1 orange and 500 ml (2 c) lemonade. Stir lightly and serve with plenty of ice.