Mixed Tapas - cooking recipe

Ingredients

7 tbsp olive oil
6 None garlic cloves, crushed
600 g button mushrooms, halved
4 tbsp sherry vinegar
4 tbsp chopped fresh parsley
20 None fresh pitted dates
20 None blanched almonds
10 None streaky bacon rashers, halved
2 tbsp raisins
2 tbsp pine nuts
None None Juice of 1/2 lemon
2 tbsp white wine vinegar
Pinch None caster sugar
4-6 None anchovy fillets
1 None red chilli, sliced
2 None avocados, stone removed, peeled and sliced

Preparation

Heat 4 tbsp oil in a frying pan, add the garlic and fry for 1-2 minutes add the mushrooms and fry, stirring for 5-6 minutes until soft. Season then deglaze the pan with vinegar and sprinkle with parsley. Set aside and keep warm.
Stuff each date with an almond then wrap with half a piece of bacon. Heat 1 tbsp oil in a frying pan, add the dates and fry for 5-6 minutes, turning, until the bacon is golden and crisp. Keep warm.
Leave the raisins to soak in hot water for 2-3 minutes. Drain. Toast the pine nuts in a small pan without oil for 2-3 minutes, until golden. Remove from the pan. Meanwhile, mix the lemon juice, vinegar and sugar together and season. Whisk 2 tbsp oil into the dressing gradually, until smooth.
Roll each anchovy up around a piece of chili. Arrange the avocado and anchovies on a plate, sprinkle with raisins and nuts then drizzle with dressing. Serve.