A tapa I first came across in Seville, although you can find it all over Andalusia and the rest of Spain. Mrs Maki quite often does this as a meal and serves it with plain white rice and some garlic mushrooms.

SOLOMILLO AL WHISKY

INGREDIENTS:
2 or 3 pork fillet tips cut into slices
1 bulb of garlic, separated into cloves, which should be crushed but left unpeeled
1 glass of whisky (or brandy)
Juice of 1 lemon
Water
Salt
Pepper
Olive Oil

METHOD:
Heat the olive oil in a frying pan
Add the cloves of garlic and gently brown
Add the slices of pork fillet and brown
Add salt and freshly milled black pepper to taste
Add the whisky and either flambé or let the alcohol evaporate. (Better flambéed).
Cook through for a minute or so.
Add the lemon juice and half a glass of water.
Cover and simmer for two or three minutes.

Serve with chips (UK version) and crusty bread for mopping up the juices.

Here’s a rumba from Rosario Flores, the youngest daughter of Lola Flores and Antonio González, “El Pescaílla”