A Bar 44 Tapas Recipe
ISLE OF WIGHT TOMATOES, IBERICUS TOMATOES, CRISPY TORTA DE BARROS CHEESE, CORNICABRA OLIVE DRESSING
While discussing which dedicated tomato dish should appear in this book, things almost ended in a royal rumble! Having been practically force- fed tomatoes every summer in Wales by our dad, Roger, who grew them fanatically, Owen and I both had a lot to say on the matter. Add to that our experience of eating Spanish tomatoes, and I think we can justifiably claim that our tomato game has always been strong. We finally settled on including this recipe, which combines top- notch Spanish and British tomatoes with a world- class cheese from Extremadura and naturally fermented purple olives from Seville. Whether you like tomatoes or not, you will love this dish!
INGREDIENTS Serves 6 350g Isle Of Wight heritage tomatoes, at room temperature
350g Ibericus tomatoes, at room temperature 100g Cornicabra olives 150ml extra virgin olive oil 50ml cava vinegar 250g Torta De Barros cheese Flour, for dusting 3 eggs, beaten
1 x 120g packet panko breadcrumbs Dried oregano (preferably wild) Light olive oil, for shallow-frying Sea salt
1. Remove the white core from the top of each tomato. Using your sharpest knife, slice some of the tomatoes into thin rounds, and some into wedges. Transfer to a plate or bowl, add some sea salt, then set aside to rest.
2. Pit the olives and chop them as finely as you can, or crush them using a pestle and mortar. Transfer to a bowl, add the extra virgin oil, vinegar and a pinch of sea salt and whisk together with a fork. Set aside.
3. Use the Torta de Barros cheese straight from the fridge, as at room temperature it can become too runny to work with. Slice the cheese as carefully as you can into squares or rectangles, as you prefer.
4. Set out 3 shallow bowls, one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dip each cheese slice first in the flour, then the egg, and finally the breadcrumbs, making sure they are coated on all sides.
5. Pour a 2.5cm depth of light olive oil into a deep-sided frying pan and heat for 1 minute, until simmering.
In the meantime, arrange the tomatoes on plates, discarding any excess juice from the bowl. Drizzle liberally with the olive dressing, then sprinkle with the oregano.
6. Add the crumbed cheese to the hot oil, a few pieces at a time, and fry for 1 minute on each side, until crisp and golden. Be careful, as the cheese will melt quite quickly. Lift out with a slotted spoon and drain on kitchen paper before adding to the tomato salad.
This recipe appears in Owen and Tom Morgan’s book Bar 44: Tapas Y Copas, published by Seren on Mon 18 Oct. Info:
serenbooks.com
CAFFI GWYNANT, SNOWDONIA Brimming with homely charm, Caffi Gwynant – located on the A498 at Snowdonia’s base – is worth the trip for non-locals. The building is a converted chapel, some original features remaining, and the brunch menu ranges from East Asian to American in influence. Sit in or out in a covered cabin; booking ahead is advisable.
cafesnowdon.co.uk
WATERLOO TEA, CARDIFF & PENARTH Waterloo Tea’s teahouses aren’t just for the loose leaf-minded – they do an excellent breakfast, too. Swap a fryup for homemade granola and Welsh yoghurt or chunky sourdough with healthy but tasty toppings in a modern but comfy cafe. Locations are dotted around Cardiff, as well as one in Penarth.
waterlootea.com
CAFE GLITZ AT BRISCO, NEWTOWN Known for its award-winning customer service, Cafe Glitz’s locally procured ingredients and vibrant atmosphere have been winning over newcomers in mid-Wales for years. Visitors can, as of last year, also enjoy its new, improved, ‘government approved’ and rather eclectically assembled courtyard. Facebook: @cafebrisco
THE LITTLE MAN COFFEE CO., CARDIFF Perched on the corner of Bridge Street, The Little Man Coffee Co. is deceptively small from the outside, housing an upstairs full of living room- appropriate furniture and – oh, look – a hidden basement (for hire) that’s far cosier than the name suggests. Similarly suggested by its name, coffee is a speciality – you can even get it on tap with a day pass.
Social media: @littlemancoffee
THE HONEY CAFE, BRECON The family-run Honey Cafe is the stuff of local legend in Bronllys. A favourite of passersby along the A479, clear skies is the best time to visit and soak in Brecon’s enviable views from a table outside, while the menu is full of British breakfast staples. Open in its usual hours from Sun 3 Oct.
honeycafe.co.uk
5 OF THE BEST Welsh Breakfast Spots
With back-to-school season in full swing and some semblance of normality resuming, why not grab a morning bite in some of Wales’ cosiest cafes, post-drop- off? Or, for the increasingly common work-from-homer, camp out near the nearest plug socket for the day… until the school bell rings again.
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