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Hampshire pintxos - recipe

PUBLISHED: 16:38 26 August 2015 | UPDATED: 16:38 26 August 2015


Serve up a taste of Spain to your guests with these deliciously easy Hampshire pintxos


• 2 green peppers

• 12 quail’s eggs

• 2 sourdough baguettes

• 1 jar mayonnaise

• 100g cold-smoked trout

• 12 cooked king prawns

• 12 anchovy fillets

• 150g picked crab meat

• 100g air-dried ham

• 12 slices Hampshire chorizo

• 100g oak-roasted cherry tomatoes in oil, drained

• Pitted olives, pickled chillies and caperberries to garnish

For the salsa:

• 1 large shallot, very finely chopped

• 6 cherry tomatoes, deseeded and very finely chopped

• 1 mild green chilli, very finely chopped

• 1 tbsp sherry vinegar

• 1 tbsp olive oil



1. Preheat the oven to 240c (220c fan)/gas 9. Lay the peppers on a baking tray and roast for 30 minutes or until charred and blistered all over, turning halfway through. Transfer them to a heatproof bowl, cover tightly with clingfilm and let the steam loosen the skins for 30 minutes. Peel the peppers, discard the seeds and cut into thick strips.

2. Cook the quail’s eggs in boiling water for 2 minutes, then plunge into a bowl of cold water. When they’ve cooled to room temperature, crack and peel away the shells, then cut each egg in half.

3. Mix all of the salsa ingredients together and season to taste with salt and pepper. Mix the crab meat with 2 tbsp 
of mayonnaise.

4. Cut the baguettes into 1 cm slices and spoon the rest of the mayonnaise into a piping bag fitted with a large star nozzle - now you’re ready to start constructing the pintxos.

5. Pick and mix different combinations of ingredients to create your own range of flavours and colours. Some of my favourites inspired by the pintxos bars of San Sebastian are:

• King prawn, quail’s egg, green pepper, anchovy and mayonnaise

• Chorizo and salsa

• Anchovy, olive and pickled chillies

• Smoked trout, quail’s eggs and caper berries

• Crab mayonnaise, air-dried ham and oak-roasted cherry tomato


Find it in Hampshire

• Baguettes - Hoxton Bakehouse, Southampton, 07709 667821;

• Smoked trout - River Test Smokery, Chilbolton, 01264 860813;

• Air-dried ham and chorizo - Hampshire Charcuterie, Producers across hampshire;



Meeting the Hampshire ‘Fish Wives’ - Women across Hampshire are becoming hooked on a new pastime, Claire Pitcher spent the day with the self named ‘Fish Wives’ to find out what was reeling them in

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