Mixed Tapas

• 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

1. 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.
2. 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.
3. 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.
4. 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.

olive oil, garlic, button mushrooms, sherry vinegar, parsley, dates, almonds, bacon rashers, raisins, nuts, lemon, white wine vinegar, caster sugar, anchovy, red chilli, avocados

Taken from recipes-plus.com/api/v2.0/recipes/16279 (may not work)