Massimo Capra's Tapas

Massimo Capra prepares a variety of Spanish-style tapas, perfect for a holiday get-together.

Tempura rice rolls are made with seasoned Japanese rice spread over a sheet of nori, they can be filled with a variety of items:

Lobster, Mango, Pickled Ginger, Cucumber, Carrot, Wasabi
Tuna or Salmon Tartare, Cucumber
Sautéed Mushrooms
Julienne Carrot, Cucumber, Daikon, Iceberg Lettuce

A simple roasted boneless Cornish hen stuffed and wrapped in bacon can also be a good addition to the tapas table.

Also, a rack of lamb topped with a tomato and olive salsa is always a welcome addition; beware to remove all the fat from the lamb as it will taste awful if eaten cold.

Preparing a bowl of smoked chicken salad with some leaves of iceberg lettuce to make your own roll is also a good way to make things interesting.

Tempura Rolls

For 4 rolls

·   1 package of nori (seaweed)
·   3 cups of seasoned sushi rice
·   2 cups of lobster cubed
·   1 cup of mango julienne
·   1 cup cucumber julienne
·   1 cup of carrot julienne
·    1/2 cup of pickled ginger julienne
·   1 tsp of wasabi
·   1 pack of tempura batter flour
·   1 litre of light vegetable oil for frying

Lay the nori on a bamboo mat, spread a handful of rice just enough to cover the nori with a thin layer, make sure to leave about 2 inches of nori without rice at the top for sealing the roll.

Spread a line of wasabi in the center of the rice and add the vegetables on a line from end to end, add the lobster and roll it up tight, set aside until all done.

Mix the batter according to package instructions and preheat the oil to 160F.

Dip the roll in the tempura batter and then gently drop it into the oil, cook until slightly golden then remove and cut into at least eight pieces, serve with aioli or the classic soy dip.

Smoked Chicken Rolls

·    1/2 smoked chicken boneless, skinless and shredded
·   2 cups red peppers julienne
·   1 cup of red onions julienne
·   1 cup fennel julienne
·    1/2 oz red wine vinegar
·   1 oz olive oil
·   Salt and pepper to taste
·   2 tbsp cilantro coarsely chopped
·   1 cup Manchego cheese shredded
·   Toasted almonds
·   2 oranges, segmented
·   ½ cup mayonnaise
·   1 tsp Spanish paprika
·   Iceberg lettuce leaves

Place the peppers and the onions in a bowl, dress with some salt and pepper and sprinkle some vinegar and oil and rest for about half hour.

Preheat a skillet and in it add the peppers and onions, toss for about 30 seconds and remove.

Place the shredded chicken in a bowl and to it add the peppers, fennel, cheese, cilantro, oranges and almonds, to it add some salt and pepper and the paprika, mix well and then add the mayonnaise in discrete amount or just enough to bring the salad together.

Display the salad in a bowl and beside it place a plate loaded with lettuce leaves for the rolls.

Stuffed Cornish Game Hen Wrapped In Bacon

For four people

·   2 Cornish Hens
·   8 slices of bacon
·   1 cup of bread crumbs
·   3 tbsp of grated Grana Padano cheese
·   1 cup of minced vegetables (celery, onion, carrot, garlic & parsley)
·   1 egg
·   1 glass of white wine
·    butter
·    olive oil
·    Salt and pepper to taste

Sauté the vegetables in a small skillet until soft and set aside.

Combine the bread, the cheese and the egg with the vegetables, mix well to form a paste.

Cut the hens in half and carefully remove the breast and the leg bones and using a meat mallet pound the meat to even out the thickness.

Fill each half with some stuffing and roll up like a cigar.

Wrap the hens with bacon and set aside.

Preheat a skillet, add some oil and butter, put the bird in it and sear on all sides sprinkle with wine and let evaporate.

Preheat oven to 375F.

Bake for about 20 minutes.

Ontario Lamb Rack with Olives and Tomato

Serves 4 persons

·   2 full lamb racks cut in half, cleaned in the French style
·   1 cup of red tomatoes, peeled, seeded and chopped
·   1 small onion, finely chopped
·   4 cloves of garlic, sliced
·   2 tbsp of chopped black olives
·   Marjoram
·   Salt and pepper to taste
·   Olive oil
·    Zest of 1 lemon

Season the racks with salt and pepper and sear in a preheated skillet until golden brown. Bake them in a 450 F oven until cooked to your liking. Remove from the oven and rest in a warm place. Preheat a skillet, add some oil, add the onions, the garlic, chopped black olives, marjoram, sauté the onions until they are translucent, add the tomatoes, season with salt and pepper.

Slice the racks into chops and place them on a platter, top with the tomato olive salsa and serve.

Recipes courtesy Massimo Capra

Originally published on CityLine