All Sorts of Tapas is the fourth cookbook from home cook and Pilates instructor Chantal Lascaris. All Sorts of Tapas is inspired by Chantal’s trips to Spain and incorporate Spanish flavours with a unique South African twist.
The recipes are all forms of Tapas – small and tasty dishes that are perfect for entertaining a crowd or enjoying in bites all day. It’s a vibrant and fresh cookbook that is packed with inspiration and ideas for feeding a crowd. I love the beetroot and haloumi skewers, butternut and gnocchi bites and how she assembles dishes using mini pitas and wraps, shot glasses and toothpicks. There are chapters devoted to brunch and dessert along with others broken down by food group – vegetarian, fish and seafood, chicken and meat. Her dishes are uncomplicated, but she uses spices and herbs to create delicious flavours. It’s a cookbook for those who love their meals varied in little bites or love to entertain and feed guests.
The recipe I’m sharing is her spicy keema cups. It’s a curry flavoured mince served in wraps that have been baked into cups and are simply delicious. It’s a no fuss meal with big flavour. The only change I made was removing all dairy from the recipe as I don’t eat dairy and meat together. This meant I brushed the wraps with olive oil, not butter; and left out the raita she served alongside it.
Spicy Keema Cups
- Large Frying Pan
- Muffin Tin
- 1 teaspoon olive oil
- 500 grams beef mince
- 1 red onion finely diced
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 teaspoon ground cumin
- 2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon medium strength curry powder
- ½ teaspoon ground turmeric
- 2 teaspoon tomato paste
- ½ cup water
- ½ cup frozen green peas
- salt and pepper to taste
- 3 whole wheat wraps
- olive oil for brushing
- fresh parsley and sliced chillies to garnish
- Preheat the oven to 180°C.
- Heat the oil in a pan and sauté the mince until it starts to brown.
- Add the onion and continue to cook until the meat is completely brown and cooked through.
- Stir in the spices and the tomato paste and continue to cook for another minute or two. Pour in the water, add the peas and continue to cook on low heat until the water has evaporated. Season with salt and pepper.
- While the meat is cooking, prepare the cups. Use a 10cm cookie cutter and cut the wraps into circles. Brush both sides lightly with olive oil.
- Place the wrap circles into the cups of a muffin tin and bake for 5-10 minutes or until they're browned. Remove from oven.
- Fill the cups with the mince mixture and garnish with fresh parsley and chillies.
All Sorts of Tapas was given to us by Penguin Random House and is available here. Penguin Random House nor the author approved or reviewed this piece prior to publication. Opinions are our own. The recipe is reprinted with permission, images are our own.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.