Whether you're hosting a tapas night, celebrating a friend's birthday, or simply craving a taste of Spain, Jimmy Chews has shared two flavour-packed recipes that are perfect for sharing. From crispy Patatas Bravas to indulgent Steak Frites with Entrecote-style herb butter, Jimmy Chew has got you covered with delicious flavours and crowd-pleasing dishes.

Patatas Bravas

Feeds: 4-5 people (small platters)

Be sure to read the whole recipe first!

Ingredients

• 1Kg Chat Potatoes, halved or quartered
• Small handful fresh parsley, chopped
• 50g butter, chopped into cubes
• 1 tbsp Olive oil (for roasting)

Bravas sauce:

• 4 tbsp Olive oil
• 3 cloves garlic, chopped
• 1 x 400g Can crushed tomatoes
• 1 tsp chilli flakes (feel free to add more if you like it spicy like me!)
• 1 brown onion, diced
• 2 tsp cumin
• 1 tbsp sweet paprika
• 1 small handful fresh oregano, chopped OR 1 ½ tsp dried
• 2 bay leaves
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Garlic Aioli

• Whole Head of garlic, top chopped off to expose garlic
• 2 tsp mayo
• 1/3 cup mayo

Method

1. Make the bravas sauce by placing the olive oil, onions and garlic into a pot on a medium-low heat and sweat for 5 mins, making sure to stir occasionally.

2. Throw in the oregano, paprika, cumin, chilli, bay leaves and red wine vinegar, stir for 1-2 mins, add a good pinch of salt and the tinned tomatoes. Simmer gently for 30-40 mins until reduced to a touch. Add a splash of water halfway through, so we’re not turning it into a paste. After 40 minutes, remove the bay leaves, let the sauce cool and blitz in a blender until you have a sauce.

3. As the sauce simmers, boil the chopped potatoes for 6-7 mins or until fork tender (not too soft).

4. Preheat your oven to 220c

5. Strain and place the potatoes back into the pot, place the lid on- and holding the lid down- give the potatoes a shake to roughen the edges, place them on a baking tray lined with baking paper, drop the chopped butter and olive oil around the potatoes, roast for 40 mins or until crunchy and golden brown.

6. Drizzle the chopped head of garlic with 2 tsp of olive oil, wrap in tin foil and roast with the potatoes for 30 mins. Once cooked, squeeze the garlic head into a bowl, all the garlic should be mushy -and HOT. With a spoon, paste the garlic and add the mayo, combine.

7. Serve up by spreading some of bravas sauce onto a plate or bowl, place half the potatoes ontop, add some more bravas sauce and garlic aioli, continue to layer, top with some chopped parsley. Enjoy.

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Steak (quick) Frites and Entrecôte Style Herb Butter

Ingredients

• 2 Quality T-Bone Steaks 400g each

Quick chips

• 4 yellow potatoes
• 500ml Neutral oil for frying

Herb butter

• 2 small shallots
• 200g Butter
• 4 anchovies (or 1.5 tsp fish sauce)
• Parsley, handful, finely chopped
• 7-8 sage leaves, finely chopped
• Handful Tarragon leaves, finely chopped
• 10 capers, finely chopped
• 1 Egg yolk
• 1 Tbsp Dijon mustard
• 1 Tsp Worcestershire
• Juice of half a lemon

Method

1. Liberally salt the T-bone steaks and leave at room temperature while you make the butter.

2. Add half the butter to a pan with the diced shallots and anchovies, cook over medium heat until butter is melted and shallots are translucent. Smash up the anchovies as they cook (or add fish sauce), they will wither away into the butter. Add the other half of the butter and set aside to cool.

3. In a separate small bowl, add the mustard and egg yolk, whisk until you have a creamy base. Then add the parsley, tarragon, capers, sage, Worcestershire, lemon and a good pinch of salt and pepper, whisk and slowly pour in the slightly cooled butter,combine, taste, adjust and set aside in the fridge to cool, looking for a thick sauce when we serve, not cold, hard butter.

4. Chop up the potatoes into matchstick sizes, give them a quick rinse underwater, pat dry and give them a nice dusting of salt (a good few pinches)

5. Heat up the neutral oil in a pot suitable and deep enough for frying (180c). Do not overfill the pot, we don't want to have an overflow. If you don't have a thermometer on hand carefully place 1 chip in the oil, it should gently bubble away and float around as it gently fries, turning a golden brown.

6. Cook the chips in batches for 6-8 minutes or until nice and crispy. Don't overcrowd the pot, Remove onto a plate lined with paper towel.

7. Cook your steaks to your liking (medium rare for me), I cooked mine for about 6-7 minutes on the bbq, flipping once. Rest for a minimum of 5 minutes.

8. Slice up the T bone, set those chips on the side and liberally spoon the entrecote butter on top. Enjoy.