Spanish Tapas in English, Recipes in English by Carlos Mirasierras

Preparation: Mix together the grated tomatoes, garlic glove, olive oil, salt and
pepper. Keep in the fridge until needed.
To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each
piece of toast. Tear enough slices of jamón serrano for the bread pieces so
they can be put on top of each slice of bread.
(Advice: the bread should not be toasted in excess.)
Croquetas de bacalao (Cod croquettes)
Ingredients for the croquetas:1 lb salt cod; 1 1/4 lb floury potatoes; 1 1/4 cups
milk; 6 spring onions finely chopped; 2 tbsp olive oil; 2 tbsp chopped fresh
parsley; Juice of 1/2 lemon; 2 eggs, beaten; Plain (all-purpose) flour, for
dusting; 3 1/2 oz dried white breadcrumbs; Olive oil , for shallow frying; lemon
wedges and salad leaves, to serve;
For the allioli: 2 large garlic cloves, finely chopped; 2 egg yolks; 1 1/4 cups
olive oil; juice of 1/2 lemon, to taste.
Soak the salt cod in cold water for at least 24 hours, changing the water two or
three times. The cod should swell as it rehydrates. Sample a tiny piece. It
should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry
with kitchen paper. Cook the potatoes, unpeeled, in a pan of lightly salted
boiling water for about 20 minutes, until tender. Drain. As soon as they are cool
enough to handle, peel the potatoes, then mash with a fork or use a potato
masher. Pour the milk into a pan, add half the spring onions and bring to a
simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it
flakes easily. Remove the cod and flake it with a fork into a bowl, discarding
bones and skin. Add 4 tbsps of mashed potato to the cod and beat them
together with a wooden spoon.
Work in the olive oil, then gradually add the remaining mashed potato. Beat in
the remaining spring onions and the parsley. Season with lemon juice and
pepper to taste - the mixture may also need a little salt but taste it before adding
any. Add one egg to the mixture and beat it until thoroughly combined, then chill
until firm. Shape the chilled fish mixture into 12-18 balls, then gently flatten into
small round cakes. Coat each one in flour, then dip in the remaining beaten egg
and coat with dried breadcrumbs. Chill until ready to fry. Meanwhile, make the
allioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste
with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg
yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as
soft butter, beat in 1-2 tbsps lemon juice. Continue adding oil until the allioli is
20