Tapas Recipes Andalucia

Spanish ham

2011-04-08T15:30:00.000+02:00

What to drink with Spanish ham?

2010-01-24T14:24:00.004+01:00

So what is the best thing to drink with Serrano ham? Well, that all depends on who you ask! Some of the best chefs in the region will all give a different answer so; we know it is down to personal taste.

There is however, a general consensus that Red wine, Fino and Beer are the more complimentary three beverages that are best served up with a plate of Serrano ham.

Beer/Lager: Imagine that hot summers day or Spanish holiday when a cold draught beer is just the thing! The Serrano ham accompanies the beer (and vice versa) very well indeed. In, fact Serrano ham tapas are some of the most frequently served and with beer being the most popular drink during the summer it’s a perfect match...

Red Wine: A perfect pair? Red wine compliments thinly sliced Serrano ham very well indeed. As with cheese a good red helps conjure a treat for the senses. Rioja is popular but for this pairing any good red wine will do, no matter which region it is from or age. This combination also opens the door to invite olives and cheese into the equation, even a little olive oil, or perhaps some salted almonds too…? Lovely tapas.

White wine: White wine is a less obvious drink to be enjoyed with Serrano ham. In summer though a cool glass of white wine goes down well with slices of ham. Serrano ham salads for example are popular in the summer with white wine for a light lunch. The pair together do compliment each other; with the addition of some olives a real summer flavour can be produced. Young white Riojas work best.

Fino/Manzanilla: We found these two Spanish specialities to be by far the most popular choice. Ice cold “fino” or manzanilla sherry wine goes with sliced Serrano ham like nothing else. The combination of flavours work so well that even after a good red wine it should be an easy decision for the future! Fino and manzanilla work well with the majority of Spanish cured meats, why not indulge and serve up some cured lomo tenderloin along side your Serrano ham with a drizzle of olive oil… Perfection.

Brandy: Brandy does deserve a mention here although it is not an obvious one. A good cognac does compliment a strong ham but really comes into its own when cooking. Slow cooked brandy chicken with Serrano ham is a good example of some very agreeable Spanish flavours, the strength of the ham with the underlying tones of the cognac work exceptionally well.

Search your online delicatessen HERE

Spanish Delicatessen

2009-11-03T13:29:00.003+01:00

There's life in the old blog yet! Even though we have moved our tapas recipes to Top Spanish Tapas this old blog seems to remain popular so we thought you should know about the new recipes, tapas newsletter and new products from the Spanish deli.

If you haven't seen the Spanish deli yet why not pop in and take a look, loads of Spanish recipes, tapas ideas, tapas & paella kits, world famous Spanish "jamones" serrano and iberico, articles...the list goes on!

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Spanish Food Online

2009-06-16T13:53:00.010+02:00

Spanish tapas recipes and Spanish food online!

View latest Recipes >>>

Cheese, ham, wine - the perfect combination and great tapas for the summer, in stock - world famous manchego as well as some other small produced specialities.

New for Autumn 2009 - a whole range of sliced meats including iberico sausage, serrano ham, home made chorizo (hot, very hot and sweet) salchichon, morcon, lomo tenderloin...

Not popped into Orce Serrano Hams delicatessen yet?

Top Spanish Tapas

2008-05-27T16:25:00.008+02:00

Well, we have moved over to a bigger and more comprehensive Tapas blog - Tapas Recipes Andalucia has been upgraded to "Top Spanish Tapas" - dont miss it! The best authentic Spanish tapas cooked, tried, tested and photo'd along with some daily details on the culinary Spanish exploits of us here in rural Andalucia.

Pop into the new gourmet tapas blog "Top Spanish Tapas" its all new, all different, concentrating on original Spain recipes and also a hint of the all important rural Andaluz culture..

..or watch the Spanish gourmet slideshow..

Need Tapas in America? CLICK HERE

Andalucian fried squid with alioli

2008-02-11T16:30:00.000+01:00

The Spanish are experts at frying fish and the trick is to use ‘harina de trigo’ which is slightly coarser than usual flour and gives a crisp golden finish. This dish is extremely versatile, it is perfect as a tapa, starter or main meal when served with a fresh salad.

You will need:

300g cleaned squid rings
Harina de trigo or plain flour
Salt and black pepper
250g mayonnaise
3 cloves garlic
1 teaspoon hot smoked paprika

How to cook:

1. Place the flour onto a plate and season with salt and pepper, dust the squid in the flour ensuring an even coverage and shake of the excess then place onto a plate.
2. Pour the olive oil in a large deep frying pan (to roughly 1cm in depth) and heat until just before it smokes.
3. Fry the squid in the oil a few at a time until crisp and golden, about 5 minutes, then drain on kitchen paper before transferring to a serving dish.
4. Serve with lemon wedges and the spicy mayonnaise which is made by peeling and crushing the garlic and mixing with the mayonnaise. Then add a teaspoon of hot smoked paprika to the mayonnaise and mix well.

Paella de Calamares

2008-01-27T13:20:00.000+01:00

A really quick and easy paella and an exciting way to enjoy fresh squid rings. Ideal as a hearty lunch or served up as a spectacular tapas dish.

You will need:
500g squid rings
3 tablespoons olive oil
1 medium onion
4 cloves garlic
1 medium green pepper
2 medium tomatoes
200g paella rice
small glass fino sherry
3/4 litre fish stock
1/4 teaspoon saffron
handfull chopped parsley
salt and pepper to taste

How to cook:

1. Clean the squid rings under running water, pat dry and then transfer to a plate. Season with salt and pepper and set aside.
2. Peel and chop the onion and garlic as small as you can, deseed the pepper and chop into small pieces, finely dice the tomatoes.
3. Heat the oil into a medium paella pan, add the onion, garlic and green pepper and cook gently for 5 minutes. Then add the tomatoes and cook for another 5 minutes.
4. Add the rice to the pan and cook for about five minutes, then add the sherry and cook for a few minutes, stirring.
5. Add the squid, fish stock, saffron and parsley (leaving a little aside to garnish) then lower the heat and cook for about 20-25 minutes until the rice has absorbed the stock and is soft and tender.
6. Serve with lemon wedges and a parsley garnish.

Spanish Drinking Chocolate

2008-01-11T18:25:00.000+01:00

Not strictly a tapa but pure indulgence from Spain. Spanish drinking chocolate is a little different.... Two types both as famous as each other are "Cola Cao" and "Chocolate a la Taza"

Cola Cao is the same as the likes of many good drinking chocolates but infinitely better with hints of orange, a real favourite with kids and adults alike cola Cao has been around for decades.

Our recipe however is for Chocolate a la Taza or "thick" Spanish drinking chocolate. The chocolate comes in powdered form or in a bar. Here we are using Caoflor chocolate powder.

1) Heat 1/2 pint of milk in a pan
2) Add 6 table spoons of chocolate powder
3) Stir occasionaly for 10 minutes until chocolate becomes thick

Enjoy!

Serving tips: Any sweet biscuit can be used but for the real Spanish experience try "magdelenas" (similar to soft muffins) or "Rollitos" a sweet biscuit that goes great with this chocolate - In Madrid, for the perfect thick chocolate the Rollito should stand up in the chocolate. Churros are the favourite for dipping - a typical Spanish breakfast, churros are similar to pancakes but elongated into a stick to be dipped into the warm chocolate....bliss!

Go on... indulge yourself

Morcon Tapas

2008-01-06T19:29:00.001+01:00

Real simple tapas! "Morcon"is one of the lesser known Spanish charcuterie products - a hidden gem if you like as the flavour is fantastic. Laced with cinnamon and packed with herbs and spices this round sausage looks similar to haggis.

Can be sliced thinly or in chunks. Below is a perfect complimentary tapa, the combination of flavours work superbly and very easy to make.

Drizzle some olive oil over the meat and serve up with a deep Rioja. Any olive will do but home preserved or olives in garlic or lemon really add to the combination.

Enjoy...!

10 Serrano Ham Tapas

2007-12-28T10:19:00.000+01:00

Spanish Serrano Ham is one of the worlds most famous foods, as such and along with the Spanish "tapa" tradition (the Granada region being the the only region in Spain still to offer free tapas) Spaniards have, over generations discovered the "perfect partners" for the ultimate tapas.

Here are the top ten from the village of Orce in rural Andalucia, simplicity is the key but the flavours are exceptional and remember they are tapas so very easy and full of complimentary flavours!

1) Serrano ham and manchego cheese
2) Serrano ham and split queen olives
3) Serrano ham and salted almonds
4) Serrano ham on fresh bread and olive oil
5) Serrano ham with capers and a deep Rioja
6) Serrano ham on garlic toast with tomatoe and olive oil
7) Serrano ham stuffed in chicken breast with rosemary
8) Serrano ham and goats cheese salad
9) Serrano ham and melon
10) Serrano ham and sliced peaches with olive oil

Buy Serrano Ham

Lots more detailed Andalucian recipes coming up in 2008!

Satisfying mountain breakfast

2007-12-09T11:40:00.000+01:00

A very traditional andalucian breakfast, typically eaten by farmers, shepherds and workers during the winter months, out in the countryside. Very filling and warming, ideal to get you prepared for the working day ahead

You will need:

5-6 cloves garlic
1 red pepper
Jar white beans
3 or 4 sweet chorizo
Olive oil

How to cook:

1. Peel and roughly chop the garlic
2. remove the top and seeds from the pepper, chop into bite sized chunks
3. In a large frying pan, heat the olive oil and add the garlic and peppers and fry until slightly coloured.
4. Chop up the chorizo also into bite sized chunks and add to the pan, cook for a few minutes on a high heat.
5. Add the beans and than lower the heat, cover and cook gently for 20 minutes.
6. Serve with thick slices of fresh bread.

Instead of sweet chorizo you can use the picante or hot variety for extra bite!

Stuffed Peppers

2007-11-25T13:23:00.000+01:00

A very popular Spanish dish which is both filling and gratifying

You will need:

6 round red or green peppers
500g minced beef
2 onions
2 carrots
1/2 pint chicken or beef stock
3 slices french bread
milk
1 egg
1 glass white wine
flour
olive oil
salt and pepper

How to cook:

1. Cut away the top half of the peppers and remove all the seeds.
2. Place the bread into a shallow dish, pour in enough milk to cover and leave to soak.
3. Peel and finely chop the onion and carrots
4. Heat a little olive oil in a frying pan, add the onion and carrots and fry until the onion is brown.
5. Add the mince, season and cook until done.
6.Break up the bread with a spoon and add to the mince with half a glass of white wine and cook for a few minutes.
7. Beat the egg and add to the mince mixture stirring well.
8. Place the peppers in an oven proof casserole dish or cazuela and stuff each one with the mince mixture.
9. To make the sauce, peel and chop the other onion and fry until brown.
10. Add a tablespoon of flour to the onion, then add the other half glass of white wine plus the stock, stirring well.
11. Leave to cook for five minutes.
12. Pour this sauce over the peppers and then place into a medium oven for about 45-50 minutes until the peppers soften and peel.
13. Twice during cooking, you should spoon the sauce over the peppers to stop them drying out.
14. Serve with lots of fresh crusty bread.

Leek and Serrano Ham Gratin

2007-11-17T17:09:00.000+01:00

A deliciously rich and warming winter treat using lovely leeks and gorgeous serrano ham. Ideal for quick hearty lunches or easy suppers.

You will need:
4 leeks
250g serrano ham
250g grated cheese
flour
butter
salt and pepper

How to cook:

1. Top and tail the leeks, removing any outer leaves and wash well.
2. Cook in fast boiling salted water for about 10 minutes, then remove the leeks but keep the cooking liquid and place the leeks into an earthenware dish
3. Place the ham in layers over the leeks and top with a handful of grated cheese, season with pepper.
4. Prepare a bechamel sauce by melting the butter in a saucepan, add the flour (about three tablespoons) and cook gently for a minute or so. Remove the pan from the heat and slowly add the water from the leeks stirring constantly until it begins to thicken and you have enough sauce to cover the leeks. Return to the heat and cook for 5 minutes.
5. Pour the sauce over the leeks and sprinkle over the remaining cheese.
6. Place the dish under the grill for about 10 minutes until it bubbles and browns.

Tip: Add some grated nutmeg or a spoonful of mustard to the sauce for variation or make the sauce with whole milk and not the cooking liquid for a richer sauce.

Lomo con fino de Jerez

2007-11-10T15:30:00.000+01:00

A light dish perfect for a quick evening meal which is easy to prepare and full of delicious sumptuous flavours.

You will need (serves 4):

6-8 thin pork fillets
2 onions
3 carrots
2 bay leaves
¼ litre fino de jerez (or other similar dry) sherry
Salt
Pepper
Olive oil

How to cook:

1. peel the onions and carrots and chop into small pieces
2. Sprinkle a little salt and pepper over the pork, then in a large frying pan, heat a little olive oil and brown off the pork fillets on either side. Remove the pork from the pan and set aside.

3. In the same oil as the pork, gently fry the onions and carrots until soft, don’t allow them to go brown.
4. Return the pork to the pan, adding the bay leaves, sherry, salt and pepper.
5. Cover and cook gently for about 40 minutes, adding water if necessary, until the pork is tender and the sauce has reduced

Lovely served with savoury rice, boiled potatoes or salad.

Andalusian Fish Chowder

2007-11-01T13:28:00.000+01:00

A nourishing and substantial main meal soup using the best of Andalusian ingredients. The perfect way to warm up a winters day.

You will need (serves 6-8):
1kilo firm white fish, choose from cod, haddock, hake or dog fish.
1/2 kilo mussels
1/2 kilo squid rings
handfull fresh peeled prawns
4-5 medium potatoes
2 medium onions
100g butter
3-4 carrots
1/2 pint single cream
4 tbsp flour
2 teaspoons smoked paprika
salt and ground black pepper

How to cook:
1. Place the white fish into a large pan with 2 pints of water and cook gently for 10 minutes until cooked and tender.
2. Peel the onions, carrots and potatoes. Roughly grate the carrot, finely chop the onion and cut the potatoes into small cubes.

3. Drain the fish, keeping the stock and flake roughly, removing any skin and bones. Set aside.
4. In another large pot, sautes the finely chopped onion with the butter until soft and translucent, then stir in the flour and cook for a minute or so.
5. Lower the heat and gradually add the stock, stirring all the time. Bring to the boil.
6. Add the potatoes, the carrots, squid and prawns and cook gently for about 20 minutes.
7. Meanwhile, wash and steam the mussels until the shells are all open. Allow to cool slightly and remove the shells.
8. Add to the pot, the white fish, mussels and cream. Then season with salt and pepper and add the smoked paprika

9. Continue to heat through for 5 minutes or so, but do not boil, garnish with lots of chopped parsley.

FREE SPANISH BRANDY....!

perfect crackling

2007-10-27T16:23:00.001+02:00

A deliciously indulgent tapa, simple and full of flavour

You will need:

A good sized piece of pork fat ideally from a piece of pancetta
Sea salt
Oregano
Hot paprika
Pepper
Extra virgin olive oil

How to cook:

1.Place your piece of fat onto a baking tray and score lengthwise, quite deeply with a knife.

2. Pour over a little olive oil and rub in.
3. Sprinkle the top with the salt, pepper, paprika and oregano

4.Cook in a high oven for about an hour until crispy and golden
5.Cut into slices and serve with spicy tomato salsa, garlic mayonnaise or a yogurt mint dip.

Mediterranean Crab

2007-10-20T12:00:00.000+02:00

Fresh crab is a pure delight and combined with some Spanish classics, the result is a spectacular Mediterranean style starter or indulgent tapas dish.

How to cook a live crab

1. Fresh crab is definitely the best way to go as once the crab has died, it deteriorates very quickly. Don’t be put off about cooking a live crab as it is not as complicated or scary as many people think. When you bring your crab home, it will be perfectly ok in a small container covered with a damp cloth and kept in the fridge until it is time to cook it.
2. About an hour or two before you want to cook the crab, place it in the freezer which will put it into a state of deep consciousness and is said to be a humane way of killing and cooking the crab effectively. Also if you place a live crab without freezing first, straight into boiling water, it will shed its shell and legs as it will feel threatened.
3. Just before you bring the crab out of the freezer, bring a large pot of salted water to the boil and when it is boiling drop the crab in, cover and lower the heat.
4. Cook for 10-15 minutes, depending on the size. When it is cooked, the shell will be a lovely bright red colour. Remove from the pot and leave to cool.

Mediterranean Crab Recipe

You will need (serves 2-3 as a tapa):

1 fresh crab, cooked and cooled
Small boiled potatoes
Alioli ‘garlic mayonnaise’
1 lemon
Handful fresh chopped parsley
Assortment of black and green olives

How to prepare:

1. Once the crab is cool enough to handle, remove the claws and legs, crack open and pull out the flesh.
2. Next, turn over the shell and twist the tail flap so it comes off. Place a knife in between the main shell and the part where the legs were, twist to open up and then take out the brown meat.
3. Try to keep the main shell intact as it will be used for serving. Pull of the head part and scrape away the gills and intestines and any yellow ‘mush’ in the cavities (also known as crab butter)
4. With a spoon, scrape out as much remaining meat as possible.
5. Wash out the shell and into the bottom, place a few boiled, chopped potatoes and stuff the rest of the shell with the meat.
6. Squeeze some lemon juice over the meat and sprinkle with chopped parsley.
7. Place the shell onto a plate and around the edge place the olives, some potatoes and a generous amount of alioli.

Poached Sole with Mussels

2007-10-08T13:32:00.000+02:00

I really like this dish, it’s light and quick and makes a great family lunch or dinner.

You will need (serves 4):

4 small soles (ask your fishmonger to clean and fillet them)
1 kilo mussels
milk
Parsley
Juice ½ lemon
100g butter
Salt
Pepper

How to cook

1. Cover a baking tray with foil and lightly grease, placing the fish on top.
2. Season lightly with salt and put a little butter on each piece of fish.
3. Place more foil on top of the fish and together with the bottom piece of foil, fold in the edges to make a parcel keeping one side open.
4. Pour in a little milk and close up the parcel
5. Cook for about 20 minutes in a moderate oven

6. Prepare the mussels by washing in cold water and removing the ‘beards’ discarding any damaged ones.
7. Place the mussels in a large pot with a little water and steam for 6 minutes or so until they have all opened. Set aside and allow to cool, then remove from the shells.

8. Make the sauce. Melt the remaining butter in a saucepan and cook slowly until it turns a pale brown. Stir in the chopped parsley, lemon juice and season with a little pepper, cook for another minute.

9. Remove the fish and serve onto plates, placing a few mussels on the top and pour over the sauce.
10. Serve with seasonal vegetables

Chicken Breasts with Iberian Ham

2007-09-23T14:15:00.000+02:00

Iberian ham is simply divine when cooked with chicken, the combination of flavours and the method of cooking results in a tender, succulent melt in the mouth dish.

You will need (serves 4)

4 medium sized chicken breasts
200g thin slices of Jamon Iberico de Bellota
Flour
Olive oil

How to prepare:

1. Slice the top off each chicken breast all the way from top to bottom so you are left with eight thin chicken fillets.
2. Cut each slice of Iberian ham lengthways down the middle so you have thin strips of ham
3. Make three long cuts in the middle of the fillet about 1cm apart, one above the other. Don’t cut all the way to the ends.
4. Take one strip of Iberian ham and thread it up and under through the chicken (like sewing) so you are left with a kind of lattice effect. Do the same with another thin strip. You should get two strips of ham in each fillet.

5. Once you have done all the chicken fillets, dust them lightly in flour.
6. Heat a little olive oil in a frying pan and gently brown the chicken on both sides.
7. Remove from the pan and place on a baking tray. Cook in a moderate oven for about 30-40 minutes until the chicken is golden brown but still tender.

Spicy Mediterranean Dip

2007-09-18T17:00:00.000+02:00

A mildly spicy, smooth, light dip perfect for an aperitif or buffet

You will need:

1 large jar of chickpeas (not dried)
175ml olive oil
Salt
1 teaspoon pepper
2 tablespoons cumin
2 teaspoons hot paprika

How to prepare:

1. Place the chickpeas and the olive oil into a large bowl and blend into a smooth puree.
2. Add the salt and pepper and the cumin and blend again.
3. It is important to taste as you go, adding more cumin as necessary.
4. Pour into a traditional Spanish cazuela, sprinkling the top with a little more cumin and the hot paprika. Then place in the freezer for about 10 minutes to set slightly
5. Serve with slices of raw carrot, cucumber, peppers and celery.

An Expensive Andalucian Lunch

2007-09-02T13:28:00.000+02:00

If you feel like pushing the boat out, try this simple yet luxurious andalucian baquette, using the finest ingredients Andalucia has to offer.

You will need:
1 large fresh baquette
6-8 thin slices Jamon Iberico de bellota Reserva
4 eggs, hard boiled
2 tomatoes, thinly sliced
cucumber, thinly sliced
small red pepper, thinly sliced
sweet paprika
extra virgin olive oil

How to prepare:

1. Slice the bread in half lengthways, open out and drizzle with olive oil.
2. On one side place the iberian ham.

3. Next place the tomatoes, cucumber and peppers on top.

4.Cut the eggs in half, place on top of the other ingredients and sprinkle with a little paprika.

5. Add another drizzle of olive oil, close the sandwich and enjoy!

6. For pure indulgence, serve with a bottle of Brut Nature Cava from Juve y Camps...

Buy Iberico ham HERE

Brochetas de Carne con Legumbres

2007-08-26T17:26:00.000+02:00

A firm summer favourite, tender meat kebabs and seasonal vegetables.

You will need:

2 chicken breasts
½ kilo of pork tenderloin
6 medium tomatoes
2 large red peppers
2 medium onions
4 green peppers
½ kilo mushrooms

How to prepare:

1.Cut up the chicken into bite sized pieces and leave to marinade in the fridge in a little olive oil, lemon juice and thyme for 2-3 hours, do the same with the pork.
2.After 2-3 hours, prepare the vegetables, wash and chop up into bite sized pieces as with the meat.
3.Begin making the kebabs, alternating the vegetables and the meat.

4.Cook on a bbq for about 20-30 minutes, turning frequently until the meat is cooked through and tender.

Summer Baked potatoes

2007-08-22T12:48:00.001+02:00

These baked potatoes are great cooked on the barbecue and are full of Mediterranean flavours

You will need (serves 4):

4 medium sized potatoes
4 cloves garlic
Oregano
Thyme
Salt
Olive oil

How to prepare:

1.Wash the potatoes and cut in half lengthways
2.Peel and crush the garlic and roughly chop the thyme and oregano (dried herbs are also good here)
3.On one half of each potato, generously sprinkle the garlic and herbs, add a pinch of salt and a small drizzle of olive oil.
4.Put the remaining half of the potato back on top, wrap in foil and cook in the bbq embers for about 40 minutes depending on size. You can also cook the potatoes in the oven.

Barbecued Vegetable Kebabs

2007-08-18T18:21:00.000+02:00

These vegetable kebabs are a summer favourite when barbecuing, great on their own or as an accompaniment.

You will need:
1 small red pepper
2 small green peppers
6 medium mushrooms
1 small onion
1 small aubergine
1 large tomato
(you can use a variety of other seasonal vegetables of your choice)
olive oil

How to prepare:
1. Wash the peppers, tomatoes and aubergine and peel the mushrooms and the onion
2. Chop into bite sized pieces
3.Place onto bbq skewers alternating the vegetables as you go
4. Cook on a barbecue for about 30-40 minutes, turning frequently
5. Drizzle with a little olive oil and serve.

Aubergine Tapa

2007-08-09T19:14:00.000+02:00

A delightfully simple tapas dish, full of warm Mediterranean flavour!

You will need:
2-3 Aubergines
Olive oil
Salt and pepper

How to cook:
1. Wash and dry the aubergines and top and tail them.
2. Slice into rounds about 1-2 cms thick
3. Place into a dish, drizzle with olive oil and season generously. Leave for about 5 minutes.
4. Cook on the bbq, under the grill or gently fry four 8-10 minutes until golden brown and tender.

Asparagus and Serrano Ham

2007-07-27T13:10:00.001+02:00

A delightfully fresh tapa, perfect on a warm day. The cool fleshy asparagus compliments perfectly the Serrano ham.

You will need:

10 - 20 thin slices of Serrano ham
10 asparagus tips (white or green)

How to prepare:

1. If using fresh asparagus, cook the tips for 6-8 minutes in fast boiling water until just tender, drain and allow to cool.
2. Roll each piece of asparagus up in the sliced ham, use one or two slices per asparagus tip (depending on the size of the slices)
3. Serve and enjoy!

Lomo con Pimenton Dulce (Barbecued pork and sweet paprika)

2007-07-14T17:07:00.001+02:00

Our Andalucian take on sweet and sour pork which makes a great BBQ dish.

You will need (serves 4-6):

8 thick slices of pork tenderloin fillets
Sweet Paprika
Whole peppercorns
Salt to taste

How to cook:

1. Sprinkle each fillet with a good amount of paprika and rub into the flesh
2. Season with a little salt and the peppercorns
3. Leave to rest in the fridge for about half an hour.

4. Cook on a barbecue for about 10 minutes each side turning occasionally.
5. Serve with boiled potatoes and salad

Summer Barbecued Prawns

2007-07-07T18:53:00.001+02:00

A fantastically simple dish, which takes no time to prepare or cook. Create the essence of the Mediterranean at any barbecue or summer garden party.

You will need:

2 kilos fresh prawns (the frozen ones are fine as long as they are not pre cooked and buy the biggest ones you can!)

How to prepare:

The trick with this dish is creating the perfect “brasa” or hot bbq coals.

Light the barbecue early so that when it is time to cook you have a good layer of red hot coals with no flame.

Wash the prawns in cold running water, if you have bought frozen allow an hour or two beforehand to thaw out.

Place the prawns on the barbecue grill and cook for about six minutes each side until cooked through but still tender.

Serve and enjoy! A great way to eat this dish is with fresh bread and a Mediterranean style salad full of olives, white asparagus, tomatoes, lettuce, cucumber, sweetcorn and artichoke hearts.

This is the perfect tapas dish for the summer

Fresh tuna Steaks in a Spicy Salsa

2007-06-27T17:04:00.000+02:00

There is nothing better than fresh tuna fish steaks. Don’t do too much with them in the way of preparation as they are so good on their own. However, this hot salsa goes great with tuna steaks when barbecued.

You will need (serves 3-4):

2 large fresh tuna steaks or 4 small ones
6 garlic cloves
3 tablespoons olive oil
1 teaspoon hot paprika
Salt and pepper

How to cook:

1.Grill the unpeeled garlic until they become soft
2.Allow to cool a little, then cut the end off each garlic clove and squeeze the garlic flesh into a bowl.
3.Add the paprika, olive oil salt and pepper to the bowl and mix well.
4.Place the tuna steaks into a shallow dish, pour over the above sauce and leave to marinade for about half an hour.

5.Cook on a barbecue or grill for about 5-6 minutes each side.

6.Serve with a salad and boiled potatoes

Slow Cooked Brandy Chicken

2007-06-21T18:27:00.000+02:00

The combination of ingredients creates a tender dish full of warm flavours

You will need:

4 chicken legs, separated into thighs and drumsticks
1-1/2 bulbs garlic
Reasonable size glass brandy
1 bay leaf
Olive oil
Salt
Pepper
Paprika (I usually use mild paprika but you can use the hot version if you prefer)

How to cook:

1. Sprinkle the chicken with a generous amount of salt, pepper and paprika, then rub the seasoning into the chicken and leave to rest for about 20 minutes.
2. Peel and roughly chop the garlic.
3. Heat a little olive oil in a large casserole dish or pot (The Spanish use a traditional olla) and slowly brown the chicken pieces on both sides. Add the garlic about halfway through this step.
4. When the chicken is browned add the brandy and bay leaf.
5. Cover and cook gently until the chicken is tender, about 30-40 minutes depending on the size of the pieces.
6. serve with rice or a salad.

Planchitas, Orce Style

2007-06-16T16:47:00.000+02:00

This is my own take on a very popular tapas dish served in bars all over Andalucia. I served it in a unique way, typical of our village of Orce – on an old Spanish roof tile.

You will need:
8 small thin pork fillets or chops
8 cloves garlic
Hand full fresh parsley
Juice of 1 lemon
Salt and pepper

How to cook:

1. Peel and roughly chop the garlic and roughly chop the parsley.
2. In a shallow dish, place the fillets in the bottom, (doesn’t matter if they overlap).
3. Sprinkle the pork with the garlic and the parsley, cover with the lemon juice and leave to marinade in the fridge for 2 hours. (if you want a more subtle taste, reduce marinating time to one hour)

4. Cook on the barbecue for a few minutes each side until cooked through and tender.

5. Sprinkle with salt and pepper and serve

For traditional “planchitas” cut each fillet into bite sized pieces before serving

Iberico Hams

2007-06-11T11:52:00.001+02:00

Orce Serrano Hams are now stocking a new range of the finest Iberico hams and charcuterie from Andalucia. Included are 1.25kg Iberian chorizo and salchichon aswell as Iberian paleta's and jamones in "D.O" Bellota reserva and Bellota.

Box sets also available, ideal corporate or wedding gifts including Iberico lomo, jamones and traditional sausages.

UK & European enquiries

serrano ham

Clams in a rich Tomato Salsa

2007-06-09T12:47:00.000+02:00

This dish is very popular in tapas bars, it is simple to make but very rich in flavour.

You will need:

1 kilo fresh clams
1 kilo fresh ripe tomatoes
1 onion
6 cloves garlic
Handful fresh parsley
Bay leaf
Olive oil
Small glass white wine
Salt and pepper

How to cook:

1. Peel the onion and garlic. Chop the onion as small as you can and crush the garlic
2. Finely chop the tomatoes and chop the parsley
3. Clean the clams by scrubbing the shells under running water.
4. In a large frying pan, add the onion and garlic and fry gently until the onion begins to soften.
5. Add the tomatoes, bay leaf, half the parsley, wine and season with salt and pepper. Bring to the boil and then reduce the heat and simmer for about 15 minutes until the sauce has reduced.
6. Add the clams to the pan and cook on a high heat until the shells have opened. Use a smaller frying pan to cover and shake the pan as you cook.

7.To serve, place into small tapas dishes, garnish with the remaining parsley with a side of fresh bread.

You can also make this dish with cockles in place of the clams

Stuffed Spinach leaves

2007-05-31T18:02:00.001+02:00

This delightful recipe was given to me by a friend of mine who runs a hostel in our village. On his guest’s last day he always prepares a Spanish style buffet lunch and this is one of the favourite dishes.

You will need:

12 large spinach leaves – the larger the better as it makes the job easier
1 onion
4 cloves garlic
300g mushrooms
100g breadcrumbs
Handful of fresh parsley, thyme and oregano
1 egg
Tip of a chilli pepper
Olive oil
Salt

For the sauce
2 egg yolks
1 tablespoon lemon juice

How to cook

1. Wash the spinach leaves by rinsing in cold water, pat dry and cut the stalks off.
2. Put about ¾ of a pint of water into a large pan, bring to the boil and add the spinach leaves. Cook for just 2 minutes and drain, reserving the juices (This is just so it is easier to roll the leaves later on)
3. Pat the leaves dry and leave to cool while you prepare the filling
4. Prepare the vegetables. Peel the onion and chop as finely as possible. Wash the mushrooms, pat dry and chop. Peel and crush the garlic. Chop the tip of the chilli pepper as finely as you can.
5. In a frying pan, heat a tablespoon of olive oil, add the onions and fry until soft, then add the garlic and mushrooms. And cook for a further 6 minutes or so until the mushrooms soften.
6. Add the breadcrumbs, herbs, chili and the egg(beaten) to the pan. Cook for a minute or so stirring briskly until the mixture is binded together, season with salt and stir again.

7. Place about 1 tablespoon of the mixture into the middle of each spinach leaf. Fold in the edges and roll up carefully.

8. Place the Stuffed leaves into a greased oven proof dish, pour over a little of the reserved juices, about ¼ of a pint.
9. Cover the dish with foil and cook in a moderate oven for about 45 minutes
10. When the spinach is ready, drain, reserving the juices, transfer onto a serving dish and keep warm.

Prepare the sauce:

1. In a heatproof basin, whisk the egg yolks together with the lemon juice over a pan of simmering water.
2. Add to the basin, the reserved juices from the spinach, season with a little salt and stir continuously until thickened, about 5 minutes.
3. Pour the sauce over the spinach leaves and serve.

This recipe is a bit fiddly and time consuming but the end result is well worth it. Although a vegetarian dish, it is popular with everybody and makes up part of a great buffet.

Aubergines with Serrano Ham

2007-05-22T13:44:00.000+02:00

This is one of the best tapas I know, the finest Spanish produce available are combined to make a sumptuous, tender dish.

You will need (serves 4)

1 large aubergine
3 ripe tomatoes
8-10 slices of Serrano Ham
150g grated cheese
Generous bunch of fresh oregano, finely chopped
Olive oil
Salt

How to cook:

1.Prepare the tomato sauce by roughly chopping the tomatoes, place in a pan with a pinch of salt and cook on a medium heat for about half an hour until the tomatoes reduce. For a smooth sauce, you can blend the tomatoes with a hand blender before cooking.
2.Wash the aubergine and then cut lengthways into thick slices.
3.Place the aubergine slices onto a serving dish, sprinkle with salt and then leave for half an hour.

4. When the tomato sauce is cooked, turn off the heat. Pat the aubergine slices dry and fry on both sides in a little olive oil until tender.
5.Place tinfoil onto a baking tray and oil lightly. Lay the aubergines onto the tray and spread the tomato sauce onto each slice.

6.Put a slice or two of Serrano ham on top of the aubergines, sprinkle with cheese and then with the oregano.

7.Cook under a hot grill until the cheese melts.
8.Serve whilst hot.

Steamed Clams

2007-05-13T13:40:00.000+02:00

Clams are a lovely alternative to mussels. The soft meaty flesh is perfect in salads or as an appetiser. The flavour is such that they are best steamed with a minimum of other ingredients.

You will need (serves 4):

1 kilo of fresh clams
Handful fresh chopped parsley
Water
Salt

How to cook:

1. Clean the clams by rinsing in cold water
2. Place in a large pan with the chopped parsley, a little salt and about an inch or two of cold water.
3. Steam with the lid on for about 5 minutes until all the shells have opened.

Note – Clams can also be eaten raw like oysters with a pinch of salt and a squeeze of lemon juice. However when you see them moving around in the pan before cooking, it is probably more appetising to eat them cooked……..!

Ensalada de Bonito

2007-05-10T13:17:00.000+02:00

This tuna salad is a very special one indeed. It is made using the famous 'bonito del norte' tuna fish. Thick, meaty steakes of tuna which come from the North of Spain, supplied by the well respected "Ortiz" group.
We have combined the best tuna available with the finest and freshest Andalucian ingredients available to make a truly sumptious salad.

You will need:

1 jar Ortiz tuna steaks
lettuce
tomatoes
spring onion
red and green pepper
cucumber
black or green olives

How to prepare:
1. Wash all the salad ingredients
2. Slice the peppers, spring onion, cucumber and chop the tomatoes.
3. In a salad bowl or large serving dish, first place the lettuce leaves on the bottom (we left them whole but you can chop or slice as you wish) then add the peppers

4. Add the remaining salad ingredients layering as you go.
5. Top the salad with the thick tuna steaks
6. Drizzle with the oil in which the tuna was stored, or indeed olive oil or use an olive oil infusion if you would like a bit more bite.
7. Serve with fresh bread

Olive Oil Infusions

2007-04-29T18:16:00.000+02:00

Flavoured Olive Oils are a favourite here in Andalucia.....
Add extra bite to your salads and pizzas by adding a drizzle of homemade 'picante' oil. So easy to make and the longer you keep it the hotter it gets...

You will need:

1 bottle extra virgin olive oil
2-3 chilli dried peppers
4-5 garlic cloves
1 sprig rosemary
2-3 sprigs thyme
handfull black peppercorns

How to prepare:

1. Peel the garlic.
2. Add the garlic, chilli, peppercorns, thyme and rosemary to the olive oil.
3. Leave to infuse for at least one week - the longer you leave it, the more intense the flavour.

Baked Sardines

2007-04-14T16:11:00.000+02:00

This simple dish is excellent as a tapa, starter or for the buffet table. A lovely blend of flavours creating a light tender dish.

You will need (Serves 4)
8 fresh sardines
1 green pepper
1 small onion
4 garlic cloves
breadcrumbs
olive oil
white wine vinegar
salt

How to cook:

1. To clean the sardines, make a little cut in the belly, insert your finger and pull out the insides.
2. Open the sardine and remove the head by pulling away the spine from the flesh. Gently pull away and the head should come away leaving the sardine open and flat like a fillet.
3. Wash in cold water, pat dry and place aside and season with salt.

4. Peel the onion and thinly slice. Slice the pepper into thin strips. Peel the garlic and slice

5. Heat a little oil in a frying pan then add the onion, pepper and garlic.
6. Cook gently without browning for about 5 minutes until the vegetables have softened.
7. Place the vegetables into an oven proof shallow dish and spreah out.
8. Add the sardines to the dish arranging skin side up.
9. Sprinke with breadcrumbs and drizzle with a little olive oil and vinegar.
10. Cook in a hot oven for about 10 minutes until the sardines are cooked and the breadcrumbs turn golden.

Seville Chicken

2007-04-14T15:39:00.000+02:00

This is my own take on a dish traditionally served in bars and restaurants in Seville, the capital of Andalucia.

You will need (serves 6)

3 Chicken breasts
2 tablespoons extra virgin olive oil
1 medium onion
1 red pepper
3 cloves garlic
1 large tomato
100ml sherry
100ml water
salt and whole black peppercorns

How to cook:

1. Prepare the vegetables. Chop the pepper and peel and chop the onion. Peel the garlic and crush. Peel the tomato by placing in a small cup of boiling water for a few minutes, then peel away the skin. Chop the tomato

2. Slice each chicken breast lengthways in half and flatten out. In a large frying pan, heat the oil and add the chicken breasts. Cook just enough on both sides to seal the meat without browning to much.

3. Remove the chicken from the pan and set aside. Add the onion, peppers and garlic to the same pan and gently cook until just softened.
4. Add the tomato, salt and pepper, sherry and water and cook for about 10 minutes more.

5. Return the chicken to the pan with the vegetables and cook very slowly on a low heat for abour 30-40 minutes or until the chicken is cooked and tender.

Transfer to individual plates and serve.
Ideal accompaniments are roast potatoes, green salad or rice

Pizza with a Spanish twist

2007-04-01T11:03:00.001+02:00

The pizza has to be one of Italy's most famous dishes eaten all over the world and here in Andalucia it is no exception. Many families enjoy getting together on a Sunday and making their own pizza using the freshest ingredients and baking in a traditional wood oven. This Spanish take on the pizza uses the best produce in our area.

For a family sized pizza you will need:
For the base:

300g strong white bread flour
1 7g sachet dried yeast
warm water about 200ml
salt
2 tablespoons olive oil.

For the sauce:
6 medium ripe tomatoes
4 cloves garlic
olive oil
tip of a chilli pepper

For the topping:
There are really no rules and you can put on whatever you like, but these are my chosen favourites

200g serrano ham thinly sliced
1 green pepper cut into strips
200g mushrooms, sliced
2 tins anchovies
handful of black olives stoned and sliced
handful dried oregano or thyme
1 packet pizza cheese or mozzarella

How to cook:
1. The base:

1. In a large bowl, mix the flour, salt and yeast.
2. Add the olive oil and the water and begin binding together with a knife.
3. When the mixture begins to come together use your hands and begin kneeding the dough.
4. Transfer the dough to a floured surface and kneed really well for about 10 minutes until the dough becomes smooth.
5. Place the dough into a floured bowl, cover with a tea towel and leave to rise for about one and a half hours in a warm place until the dough has doubled in size.

2. The sauce
1. While the dough is rising, roughly chop the tomatoes and put into a large pan over a high heat.
2. As the tomatoes begin to cook break them up with the back of a wooden spoon.
3. Chop the garlic and the tip of the chilli pepper and add to the tomatoes.
4. Mix well adding a pinch of salt and a teaspoon of sugar.
5. Turn down the heat and cook for about half an hour until the sauce thickens.
6. When the sauce is at the desired consistency, stir in a tablespoon of olive oil and leave to cool.

3. The topping
1. Heat a little olive oil in a frying pan and add the peppers and mushrooms.
2. Cook for about 2 mins moving the ingredients around as you do. Dont cook for any longer, this is just to start them off cooking before they go into the oven.

4. Bringing it together.

1. When the dough has doubled in size, remove from the bowl and on a floured surface bash it about a bit before rolling it out to the size of your baking tray.
2. Once rolled out, pick up the dough carefully and toss it between your hands to stretch it a bit, then place the base onto your oiled baking tray
3. Spoon on the tomato sauce going right to the edges.
4. Add your serrano ham, mushrooms, peppers, anchovies and olives. Scatter a handful of the tyme or oregano and then finally add the cheese.

5. Bake in a moderate oven for about 20-25 minutes until the cheese is bubbling and the base is golden.
6. Drizzle with olive oil and serve with a salad.

Slow Baked Cod.

2007-03-26T16:07:00.000+02:00

The quality of fresh cod available in our local fishmongers is amazing. Large succulent pieces at very reasonable prices. The key is minimal preparation because the flavour and texture speaks for itself.

You will need:
1 piece of cod per person
salt
pepper
parsley
milk

How to cook:

1. On a large greased baking tray, place a piece of foil just big enough for one piece of fish, with a little overlap.
2. Place the fish on top of the foil, add a little butter, salt and pepper and a handful of parsley.
3. Using another piece of foil, begin to make a parcel by placing it ontop of the fish and folding over the corners and edges, leaving one side open.
4. Pour into the parcel a little milk and seal the remaining side.
5. Do the same for the other pieces of cod.
6. Bake in a moderate oven for 30-40 minutes depending on the size of the fish, larger pieces will require a little longer.
7. When the fish is cooked it should flake apart but not be too dry.
8. Serve with sauteed potatoes, peas and lemon wedges.

Lenguado, Fried Sole

2007-02-21T09:08:00.000+01:00

The provinces of Malaga and Cadiz are famous for their fried fish dishes. The trick seems to be using the right amount of flour and frying at just the right temperature until the fish is still lovely and melt in the mouth soft.

You will need:

1 sole for each person
milk
flour
olive oil

How to cook:

1. Soak the fish in milk for half an hour
2. Cover the fish both sides in flour and carefully shake off the excess
3. Fry in hot olive oil until golden brown on one side, turn and do the same on the other side.

4. Serve with lemon wedges and chips or herby mashed potatoes.

Granadina de Ternera - Beef, Granada Style

2007-02-17T09:11:00.000+01:00

This dish is well known throughout the province of Granada and is a lovely way to cook beef steaks along with the most famous of Spanish foods - the Serrano Ham.

You will need (serves 4):

4 thin beef steaks
100 grams Serrano Ham, cut into thin strips
50 grams Serrano Ham, cut into small squares
150 grams mushrooms
flour
1 clove garlic
olive oil
50ml sherry or fino
salt and pepper

How to cook:

1. Peel and chop the garlic and slice the mushrooms. If the beef is a bit thick, give it a bash to make it a bit thinner.

2. Make long slits lengthwise in the beef (dont' cut all the way through) and place the strip of serrano ham into each slit. Press firmly so it stays in place.

3. Season with salt and pepper, then dust each steak with flour, both sides.

4. Heat the oil in a large frying pan and fry each steak individually until cooked to your own preference. Keep the cooked steaks warm in the oven.
5. In the same oil, gently fry the chopped ham, the mushrooms and the garlic.
6. Add the sherry to the pan and cook gently for a further 5 minutes.
7. Pour the sauce over the steaks upon serving. Lovely with sauteed potatoes and green peppers

Lomo con Leche (Pork loin cooked in milk)

2007-02-13T13:54:00.000+01:00

A lovely slow cooked joint of pork with an amazing mix of flavours, resulting in a lovely tender dish - the smell alone is gorgeous

You will need:

1 pork joint without the bone (the loin is best)
1 tablespoon of extra virgin olive oil
1 green pepper sliced thinly
1 garlic clove
Half teaspoon black pepper, coarsely ground
Half litre of milk
Quarter teaspoon, ground cinnamon
Pinch salt

How to cook:

1. Place a large oven proof dish on the hob, add the oil and then gently heat.
2. Peel the garlic clove and cut in half, then rub the garlic over the joint. (This really does season the meat although you might think nothing is happening)
3. Place the meat in the dish and brown on all sides.
4. Add the milk, cinnamon, salt and pepper and mix a little
5. Turn up the heat and bring to the boil
6. Reduce the heat right down and simmer very slowly with the lid off for an hour to an hour and a half, until the meat is tender. Add the green pepper about 40 minutes from the end of cooking
7. Remove the joint from the dish and carve into thin slices
8. Whilst carving the meat, boil the sauce in the dish to reduce it.
9. Serve the slices of pork and pour the sauce over the meat
10. Lovely with carrots, green beans and boiled potatoes

Madrid Style Pork (Cerdo a la Madrileña)

2007-02-12T16:35:00.000+01:00

This delicious mixture of herbs and spices will warm up ordinary pork fillets and is an exciting change. It is easy to prepare as the ingredients do all the work for you!

You will need (serves 4-6):

6-8 Pork fillets or pork chops
8 cloves garlic
handfull parsley, chopped
half teaspoon thyme
half teaspoon sweet paprika (you can substitute for hot paprika, for added bite)
1 bay leaf
100ml extra virgin olive oil
salt and pepper to season

How to cook:

1. In a large shallow dish or baking tray, place the olive oil, garlic, parsley, thyme, paprika, bay leaf, salt and pepper. Mix well.

2. Place the pork fillets in the tray with the marinade and leave them in the fridge for 2-3 hours, turning frequently.

3. When marinaded, place the pork onto an oven tray adding any remaining marinade and cook on a low to moderate oven for about 40 minutes.
4. Serve with boiled potatoes and seasonal vegetables.

The Essential Spanish Kitchen

2007-02-12T16:33:00.001+01:00

From the Serrano ham to saffron, all the essential ingredients for a fully stocked Spanish Kitchen.

The average modern day Spanish kitchen is really not that different to any other modern kitchen, you can find the microwave, the blender, ready meals and packet mixes. However, there remains the traditional essentials of cookware and ingredients which are used daily in Spanish cooking and are all important to create your own piece of Spain at home.

Each Spanish pantry or larder always contains a ready supply of the most essential everyday ingredients and accessories from olive oil to onions and the paella pan to the cazuela.

The Spanish are sometimes criticised for the amount of oil they use in cooking, it is used in almost every recipe and is even used when frying sweet dishes. Extra Virgin olive oil, though is the oil of choice due to its renowned health benefits and unique flavour. Some people prefer an ordinary virgin olive oil but very rarely are other types of oil used in Spanish cooking as they have a blander taste although are considered less expensive. Extra virgin olive oil can be quite pricey but the use of a good one needn’t prove expensive. When using a good quality extra virgin olive oil, remember that it expands on heating so don’t overdo it. Also the quality is such that it can be reused five or six times. Once cooled, the oil can be strained and stored in jars for the next time but always store oil for frying fish in separate containers.

Extra virgin olive oil is used frequently in marinades and dressings and for a milder taste, it can be mixed with other types of oil. Olive oil for cooking should never be mixed with other types of oil however, as during heating possible toxins can be released. If you want to create a traditional Spanish dish, extra virgin olive oil is essential for that all important ‘taste of Spain’, there really is no substitute.

For Spanish cooking, always have two or three bulbs of garlic at hand. Along with extra virgin olive oil, it is probably the most frequently used ingredient and it can be used in a variety of ways. Raw garlic is of course at its most powerful, rub some over a slice of toast with a drizzle of olive oil and a pinch of salt for a truly traditional Spanish style breakfast.

Raw garlic finely chopped is used in marinades or for salad dressings, the amount used depending on personal taste. Cooked garlic will loose some of its bite but other ingredients in the recipe will take on its flavour. Garlic can be roasted whole, then crushed and added back to the pot, it can be inserted into meat for roasting or simply chopped or crushed and added to the pot or pan.

A vital partner to garlic is the pestle and mortar. Use the pestle to squash a garlic clove for easy peeling. The mortar is essential when preparing small amounts garlic and other herbs and spices. When mixing a variety of ingredients together, start with the smaller, hard ingredients such as peppercorns or cloves, then move onto the garlic or saffron for example. The softer herbs like parsley should be mixed in last. It is important to add liquid to your mix, whether wine, sherry or water, use them to form a paste with your ingredients. This is especially important for saffron as it must be crushed and blended with liquid before being used as your rice dish will not have an even colour.

Used regularly, although quite expensive and exotic, saffron is what gives rice dishes such as the paella its lovely golden yellow colour. Saffron is collected by hand and is the tiny part of the crocus which explains the high cost. Only a tiny amount is needed however, so it is worthwhile keeping in your store cupboard.

Other essential Spanish herbs and spices are oregano, thyme rosemary and parsley. Parsley is used so frequently that it is given away free in fish shops and butchers. Thyme is an excellent accompaniment to chicken and a sprig of rosemary makes an excellent kebab stick. All of these herbs can be grown quite easily in the Spanish kitchen garden.

Along with saffron, to create the perfect paella, the ‘paellero’ or paella pan is a hugely important piece of Spanish kitchen equipment. This large round shallow pan has been used for generations to prepare the world famous Spanish dish of fish or chicken and rabbit with rice. There are different variations of pan available but the most important feature is that it must be large enough to cook a dish for all the family!

The earthenware dish or ‘cazuela’ makes a regular appearance in the Spanish kitchen. Available from the very small for serving tapas, to the enormous, they are such a versatile piece of cookware that no Spanish kitchen is complete without one. They can be used over an open fire, on the barbecue, in the oven or over the hob, plus they retain the heat after cooking – perfect for gambas al pil-pil, a classic spicy dish of chilli and garlic prawns. To get the best out of your cazuela, soak overnight before the first use and heat to temperature gently.

For larger dishes, such as the traditional winter ‘cocido’ or stews and soups, the Spanish ‘olla’ or large casserole dish which is fat in the middle and narrow at the top and bottom, is vital in the Spanish kitchen. Available in a variety of materials, it is great for cooking over an open fire.

No Spanish kitchen or indeed household should be without the Serrano ham, cured for at least a year high up in the mountains, the Serrano ham is the cornerstone of traditional Spanish gastronomy. The Serrano ham is found in all bars, restaurants and Spanish kitchens and is kept on display for easy access in its specialist jamonero or ham stand. The Serrano ham, when carved in wafer thin sliced using the specialist ham carving knife, also an essential in the Spanish kitchen, makes for the perfect tapas or raciones dish. Simply drizzle with olive oil or serve with almonds, manchego cheese or broad beans for a truly authentic Spanish delight. The best thing though about having a Serrano ham permanently in your kitchen, is that you can just carve off a slice whenever the mood takes you.

The leftover bone of the ham is used to make a stock or ‘caldo’ essential for adding flavour to soups and stews.

Another Spanish classic is the ‘Tortilla de Patatas” or Spanish omelette, which is truly delicious, simple to make and requires only the most basic of essentials from the Spanish kitchen. Always keep at least a dozen eggs in your Spanish kitchen as you will need at least eight to make a good sized omelette. Potatoes and onions are also vital in many Spanish dishes and red onions are often found in salads as they are sweeter and have less bite.

Never be without a few fresh, ripe tomatoes as the Spanish enjoy them almost daily in many different ways. Fresh juicy chunks are great in salads and one or two sliced with a drizzle of olive oil are popular to finish off a meal. Fresh tomatoes are often chopped or blended then slowly reduced to create a lovely homemade tomato salsa, used either on its own or added to other dishes such as spicy chorizo with pasta. For a variation to your Spanish style breakfast, chop a tomato in half and rub it over your toast with a drizzle of olive oil and some slices of Serrano ham – perfect.

The ‘barra’ or French style stick of fresh bread is a daily essential too. It is served with every meal and many Spanish people just can’t eat a meal without it!

Wine is also an important part of Spanish eating culture and cooking. Red wine is enjoyed at meal times while a nice bottle of white always goes down well as an aperitif. Keep white wine handy for use with chicken dishes or steamed mussels - a favourite at the table. Rabbit and beef dished are enhanced by a drop or two of red wine so have a bottle in the rack. Spanish wines are among the best in the world but needn’t be expensive so you can enjoy that added extra of Spanish warmth without breaking the bank.

Many of these Spanish kitchen essentials are found easily and are indeed used everyday in other types of cooking, what makes them special is how they are used. So stock up, get creative and add a bit of Spanish sunshine to your table.

© Copyright 2007 Orce Serrano Hams

Baked Grouper (pescado al horno)

2007-02-05T16:25:00.000+01:00

A lovely alternative to fish pie and a speciality on the Andalusian coast. The flavours work really well together, adding a Mediterranean twist.

You will need (serves 6):

About 1 kilo of grouper fillets
3 medium potatoes
6 cloves of garlic
2 small green peppers
1 medium onion
2 medium tomatoes
Handful of parsley
100ml extra virgin olive oil
100 ml white wine
1 bay leaf
Salt and pepper

How to cook:

1. Slice the onions, tomatoes and potatoes (the potatoes should be sliced as thinly as you can)

2. Chop the garlic, peppers, and parsley
3. In a large oven proof casserole dish, pour in the oil and begin layering the ingredients.
4. Start with a layer of half the potatoes, then add a layer of half the garlic, parsley and peppers and season.
5. Add the sliced onions and the tomatoes, but keep a few tomato slices back.

6. Then place a layer of the remaining potatoes, peppers, garlic and parsley on top and season again.

7. Place the fish on top, adding the remaining tomatoes and pieces of the bay leaf.
8. Pour over the wine, cover and place in a moderate oven for about 30-40 minutes until the fish is cooked (remove the lid for the last 15 minutes of cooking)

9. Serve with a seasonal salad.

Spanish Sausages - The Secrets

2007-01-23T14:56:00.000+01:00

Spanish Sausages – The Secrets

Simply by tasting any of the many varieties of Spanish sausage, warm, romantic and flamboyant images are conjured up: The intense Spanish sun, the seductiveness of flamenco and the passion of the people and the music.

The most famous of the Spanish sausage , the chorizo, captures each of these images with every mouthful. Its vibrant red colouring although synonymous with the passion and heat of the country, is a result of the fine balance and exact use of local herbs and spices which make up this truly typical delight.

Spanish sausages can be hot and fiery, sweet and mild, earthy, peppery, succulent, complex or simple.
Whatever the variety, behind each mouthful lies an old and honest side of Spain which is steeped in tradition and family values.

The art of making the perfect Spanish sausage began in the home, with recipes and special touches being passed down through the generations. The secret of the Spanish sausage, lies not only in the ingredients or family variations, but poured into each one is the Spanish lust for life, the energy and vibrancy of the people, the love of the family and enjoyment of outdoor living which is just impossible to recreate.

Traditionally, entire Spanish families would gather together to make their years supply of sausages during the annual matanza or humane pig sacrifice. Young and old would gather to take part in this celebration and the resulting products would last a whole year. While nowadays, not really necessary, this tradition is still carried out and you can really taste the difference!

Each member of the family has an important role, from the making of the breadcrumbs and the shredding of the fat to the filling and tying of the sausages. It is not uncommon to see up to ten people round the table. Great grandmothers and young infants alike are all involved in the process. A tiny but important part of the atmosphere which is filled with fun, laughter, love and tradition goes into each and every sausage made. It is this warmth of family life and friendship that truly makes the Spanish sausage so special.

The amount of planning and preparation which goes into producing the sausages is truly amazing. Preparation for the chorizo for example begins as early as August when in villages everywhere you can see strings of sweet red peppers hanging form balconies and terraces to slowly dry out ready for use in some three to four months time.

The Spanish morcilla or black pudding has various stages of the making beginning a day in advance with the peeling, chopping and cooking of an enormous amount of onions. Then comes the mixing of fresh pigs blood which is always done by hand on the first morning of the matanza in preparation for the final putting together of ingredients later that evening.

Each sausage always follows a basic recipe but they are adapted by families to suit their own tastes and these personal touches are passed down and continued through the generations. The black pudding although based on a few simple ingredients, blood, onions and bread, always varies slightly from family to family. Some people add pine nuts while others add walnuts. Rice, cinnamon or anis can also be added. However it is made, the end result is always a succulent, melt in the mouth treat packed with warm earthy flavours and spices. Of course regular tasting along the way (usually by the male members of the family!) together with a drop or two of the local “tinto” is essential in creating the perfect pudding.

Back to the famous chorizo, some like theirs hot and others prefer the sweet mild version. So while there is the fiery chorizo packed full of cayenne pepper and garlic, equally popular is the use of sweet paprika along with sun dried red peppers to create a more delicately flavoured chorizo.
Presentation and use of the final result can vary from place to place too. They are traditionally tied in 10-15 cm lengths and then hung to cure when at last they can be enjoyed in sliced with bread and olive oil. The chorizo cured for less time is ideal in cooking and delicious in a pot of lentils and tomatoes for a spicy winter warmer. There are also the rich, hot miniature ones ideal for cooking on the barbeque and enjoyed on a warm summers evening.

The salchichon is another great cured sausage at its best served with cheese and bread for a lovely tapas dish. This cured pork sausage is usually long and thin containing whole peppercorns and sometimes a hint of cloves or cinnamon. It is traditionally hung in the dark during the beginning of the curing process and in some places it is smoked before being air dried. The end result is a mild delicately spiced sausage which melts in the mouth.

Not all Spanish sausages though are cured, the Spanish salchicha is similar to the salchichon in appearance but contains parsley and usually white pepper. This long, thin fresh pork sausage is best rolled up, skewered with a sprig of thyme or rosemary and cooked over a barbecue or open fire.

Sometimes known as “Butifarra” The famous Catalan sausage is plump, rich and juicy. Made from the best bits of pork it is delicious grilled or fried and its added herbs and spices make it not dissimilar to the British Cumberland sausage. Once fried, the sausage can be cut into chunks and conserved in olive oil.

Of course in the modern age as with everything else, things have moved on and sausages are produced not just on the family scale. The people behind the making of the modern day Spanish sausage however, have all experienced or indeed still do enjoy being part of the lively, passionate, family orientated and traditional practice of age old sausage making. So, to taste an authentic Spanish sausage is to enjoy a piece of the tradition, passion, warmth, freedom and romance of this beautiful country that is not likened to anything else.

Article written by Gayle Hartley. www.orceserranohams.com

© Copyright Orce Serrano Hams

Liver in Red Wine

2007-01-11T16:54:00.000+01:00

Lambs Liver is very popular in Andalucian cooking. This dish is rich and succulent and takes very little time to cook.

You will need (serves 4):

half kilo of lambs liver
3 tablespoons extra virgin olive oil
1 tablespoon of plain flour
small glass red wine
salt and pepper to taste

How to cook:

1. Cut the liver into thin strips
2. In a frying pan, heat the oil then add the liver and cook gently until browned. Once browned, take the liver out of the pan.
3. Add the flour to the pan and stir, then add the wine slowly stirring well.
4. Return the liver to the pan and cook gently for a few minutes until the sauce has thickened, season to taste.
5. Serve with seasonal vegetables

Pollo Granadina

2007-01-10T11:55:00.000+01:00

This typical chicken dish from the province of Granada is very popular at this time of year. Typically served in bars and restaurants during the winter months, it is easy to prepare and is full of Spanish warmth.

You will need:

1 chicken, jointed or four chicken legs or chicken breasts
6-8 cloves garlic, peeled
200 grams diced serrano ham
100ml sherry
50ml olive oil
salt and pepper to season

How to cook:

1. Heat the oil in a large frying pan, add the whole cloves and fry until golden brown.
2. Remove the garlic, then add the chicken to the pan and fry until brown on all sides.
3. Add the diced ham, the sherry, the garlic and season.

4. Cover and simmer for about 30-35 minutes until the chicken is tender.

An alternative way to cook, is at the final stage, place all the ingredients into a casserole dish and cook in the oven for 40-45 minutes.

Serve with fresh bread and tomatoes.

Morcilla

2007-01-10T11:37:00.000+01:00

Spanish Black Pudding

Usually the morcilla is made on the first or second day of the Matanza. It is a very rich black pudding packed full of spices and is always very welcome with a nice glass of “tinto” at the end of this very hard first day. Whatever is left can be conserved for later use.

Recipes vary from family to family, although the basics are always the same. The following recipe explains how one Spanish family in our local village has been making their black pudding for generations.

Ingredients:

Pigs blood (about 3-4 large casserole dishes)
Stale bread, again about 4 loaves
4 “arrobas” of onions which is roughly 46 kilos
Pork fat
Large pigs intestines or false Sausage skins
Cloves, black pepper, cinnamon, oregano and pine nuts or walnuts.

Preparation:

1. The onions are usually the first things to be prepared. Starting early in the morning or sometimes the day before, they are peeled, chopped and cooked in water over an open fire.

2. Once cooked, they are placed in large cloth sacs and hung to allow the water to drain away.

3. Once the blood has been collected from the pig and stirred, it is placed in a large casserole dish with stale bread.

4. The pork fat and ground nuts and spices are added to the casserole dish and mixed well, usually by hand. The onions are added and everything is mixed again.

5. At this stage, a little of the mixture is gently fried for a minute or two to test the seasoning. (This is often the most enjoyable part and of course, there are many tasters!)

6. Once satisfied with the seasoning, the intestines are filled with the mixture and are tied at intervals of about 10-15 cms.

7. The black pudding is cleaned off and gently cooked in water. Whatever is not eaten is hung in the family bodega for later use.

Chorizo Recipe

2007-01-09T17:07:00.000+01:00

The most famous Spanish sausage is traditionally made on the third day of the Matanza. Preparation begins though as early as August, with the drying of sweet red peppers which can be seen hanging from terraces all over Andalucia.
There are two main types of chorizo “picante” or spicy and “dulce”, sweet. Both types of chorizo are widely used in many Spanish dishes and of course make for an authentic Spanish tapas dish.

The recipe below explains how families make their own years supply of chorizo during the matanza period.

Ingredients:

14 kilos lean pork
2 bulbs garlic
Dry red peppers (about 20)
Cayenne pepper, for the chorizo picante (4 ounces minimum) or Sweet paprika for the sweet version (as much as 1lb is used)
Small pig’s intestines or false sausage skins

Preparation:

1. The peppers are prepared in advance, by cooking gently in water to soften. The seeds are discarded and they are chopped.
2. The pork is minced but not too finely.
3. The garlic is then peeled and crushed.
4. In a large bowl, the mince, garlic and peppers are mixed well and the spices added. (Cayenne pepper for the spicy version and Paprika for the sweet chorizo)
5. The ingredients are mixed again, usually by hand until they are properly blended together and the mixture becomes a lovely rich red colour.
6. Using the traditional “atacador” or sausage making machine, the cleaned small intestines are filled with this mixture and tied off at about 10cm intervals.
7. The finished chorizos are then hung in a cool dry place to cure until they are ready to be eaten.

Chorizo that have not fully cured are used in cooking and although the “dryer” chorizo can be used in recipes, they make a delicious tapas dish.

chorizo

Asado de Cordero

2007-01-09T12:04:00.000+01:00

This heavenly roast lamb dish is an ideal winter warmer, packed full of traditional Spanish herbs and spices. It is easy to prepare and slow roasted resulting in succulent melt in the mouth meat full of the flavours of Spain.

You will need:

1 leg of lamb, sliced into chops.
Three or four medium potatoes.
1 large onion
2 green peppers
5 cloves of garlic
Whole black peppercorns
A few sprigs of rosemary and thyme
Olive oil
Water

How to cook:

1. Grease the bottom of a large roasting dish with olive oil and lay the chops in the bottom.
2. Peel and finely slice the onion and potatoes and slice the peppers.
3. Lay the onion slices, then the peppers and potato slices over the lamb in the dish.

4. Peel and roughly chop the garlic then add to the dish.
5. Season with salt and the peppercorns.
6. Add the rosemary and thyme (no need to chop) and a final drizzle of olive oil.
7. Add just enough water to cover the ingredients.
8. Cook for two to two and a half hours on a very low heat, adding water if necessary during cooking.

9. This dish is best eaten Spanish style, place the tray in the middle of the table and serve with fresh bread and sides of seasonal vegetables.

Andalucian Tomato Soup

2007-01-09T11:50:00.000+01:00

A wonderfully vibrant and warming dish, using the freshest ingredients. The tomatoes are roasted creating a deliciously differnt style soup, perfect on cold winter days.

You will need:

6-8 large ripe tomatoes
1 large onion
1 red pepper
handful of fresh herbs, choose from rosemary, thyme or basil
1 pint chicken stock
salt and pepper to season
Olive oil

How to cook:

1. Grease the bottom of a large baking tray with olive oil
2. Peel the onion and cut into large chunks, roughly chop the pepper and slice the tomatoes in half.
3. Place all the ingredients onto the baking tray, add the herbs and season with salt and pepper.
4. Drizzle with olive oil and place in the oven to cook for about an hour and a half. Don't worry if the tomatoes burn a little, it all adds to the flavour and texture!

5. When the ingredients are cooked and soft, remove from the oven and place in a large pan.
6. Blend all the ingredients together with a hand blender until you get a rough puree.

7. Add the chicken stock and cook gently until your soup is the desired thickness.
8. Serve with fresh bread

Relleno

2007-01-04T12:01:00.000+01:00

Continuing with our recipes from the Matanza period, this embutido or Spanish sausage is packed full of seasoning and is traditionally made on the third day of the matanza. It is however as popular as the chorizo and is made also throughout the year.

You will need:

half a kilo of minced pork
half a kilo of shredded pork fat
half a kilo of minced chicken
bread crumbs (about a loaf)
one clove of garlic, finely chopped
a dozen eggs, beaten
white pepper
ground walnut
ground saffron
chopped parsley (three hand fulls)
pig intestines or artificial sausage skins

How to cook:

1. Mix all the meat and fat together and season with salt, then leave for half an hour or so
2. Add the eggs, breadcrumbs, garlic, pepper, saffron, walnut and parsley, then mix well.
3. Using a sausage making machine, fill each skin or intestine with the mixture and tie off the end.
4. Pierce each sausage several times, so that during cooking, the air can escape and the skin does not split.
5. Place the relleno in a large pan and cover with cold water.
6. Cook gently for an hour or so.
7. Gently remove the sausages and place on kitchen towel so they can dry out a little.
8. The finished relleno can be kept in the fridge to use when required.

Andalucian Matanza - Migas

2006-11-07T14:43:00.000+01:00

To start off our Orce Serrano Hams winter warmers season we have researched the age old tradition of the Matanza As a result , over the coming weeks we will be sharing some real Andalucian tradition detailing hot morcilla (black pudding) with herbs and walnuts and the making of sausages, serrano hams, pork loins and a whole host of unique recipes using every part of a pig you can imagine.

To begin, we will start with Migas. This dish is the first of many cooked during the Matanza period. It is a filling, warming dish eaten at lunch time on the first day using the first cuts of meat from the pig. The preparation is a truly family affair, with young and old gathered round the fire cooking this meal for the hungry workers. This recipe was kindly demonstrated by "Angelita" and her family at her annual matanza to where we had the privilege of being invited.

You will need(to serve a large family)

8 cups of water
8 cups of flour
olive oil
salt
bacon, cut into pieces
liver, cut into chunks
green pepper, sliced.

How to cook.

1. In a large pan, heat a little olive oil, and then add the water.
2. Add salt to taste and then bring the water to the boil.
3. Add the flour and stir well.
4. Lower the heat and continue stirring. This process can take up to an hour, so it is best to get help from the family!

5. As you stir the mixture, add a little olive oil now and then, to stop the mixture sticking, and break up the lumps with a fork.
6. Meanwhile, gently fry the bacon, liver and peppers until golden brown.
7. Keep stirring and mixing until, the flour has absorbed the water and resembles breadcrumbs. Add oil as often as necessary throughout, but only a little at a time.
8. When cooked, add the liver, bacon and peppers and mix.
9. Serve with sliced cucumber, grapes and tangerines.

The best way to eat is to give everyone a spoon and just dig in and enjoy!!

Copyright © Orce Serrano Hams

Rabbit in red wine & Serrano Ham

2006-11-06T16:42:00.000+01:00

You will need:

1 rabbit chopped into small pieces.
olive oil.
100 g of Serrano ham cut into samll chunks.
1 litre of red wine.
1 glass dry white wine.
4 spoonfuls of white wine vinegar.
1 Onion finely chopped
2 carrots cut into chunks.
1 bunch of parsley, two cloves garlic, 1 sprig of rosemary and 2 bay leaves.
Salt and wholegrain black pepper.
2 Spoonful of flour.
1 grass of “orujo” from Galicia

How to cook:

1. Into a large casserole dish, place the red wine, the vinegar four grains of black pepper, the carrots, a handfull of parsley, two bay leaves and the rosemary.
2. Simmer for 10 minutes, then take off the heat and allow to cool.
3. Add the rabbit and one glass of orujo to the casserole dish, cover and place in the fridge to marinade overnight or for at least 8 hours.
4. Once the rabbit is marinaded, remove from the marinade and transfer to another casserole dish. Place the casserole dish on the hob and cook on a high heat until the meat is browned.
5. Once browned, add the serrano ham, the garlic and the onion.
6. Continue to fry lightly and add a spoonful of flour, mixing well until the sauce thickens a little.
7. Finally, add a glass of white wine, two large ladles of the initial marinade and a glass of water, mix well.
8. Season and cook in the oven on a low heat for about an hour until the rabbit is cooked and tender.
9. Serve with seasonal vegetables.

Christmas Gifts @ Orce Serrano Hams

2006-11-06T16:36:00.001+01:00

Passionate about real Spanish food? Look no further than Orce Serrano Hams For Christmas 2008 we are able to offer an extensive range of artisan products for every budget, Serrano hams, Iberico hams, boxed sets, wines and the best extra virgin olive oils.

Visit our website and discover the very best Andalucia has to offer, hand picked products direct from inland Spain. We ship to all European countries and are taking Christmas orders for 2006 now.

Superb Christmas gifts and excellent value for money. Looking for something a little different? Or some true Spanish inspiration? Browse our website and discover the real Spain, how our products are cured and where they come from. Real Spanish gifts delivered to your door in time for Christmas!

Orce Serrano Hams

Pork loin stuffed with Serrano Ham

2006-11-06T16:34:00.000+01:00

Add a mediterenean twist to your Sunday roast with this lovely loin of pork stuffed with the famous Serrano Ham. For a special treat, use the exquisite jamon iberico.

You will need:

half kilo of pork loin
100 grams of Serrano ham thinly sliced
100 grams of mushrooms
3 cloves garlic
2 eggs hard-boiled
One glass of red wine
Extra Virgin olive oil
Parsley
Oregano
Salt and Pepper

How to cook:

1. finely chop the parsley and garlic and wash and slice the mushrooms.
2. Heat about a cupful of olive oil in a casserole dish on the hob and lightly fry the garlic, mushrooms and parsley.
3. When the garlic is browned, add the loin to the casserole dish and fry on each side until browned on the outside.
4. Take off the heat and remove the meat.
5. Turn the meat so it is standing on its end. Then insert a long sharp knife into the meat just right of centre but don't let the knife come out the bottom. Continue the cut, moving the knife towards the left, but do not cut all the way through. You will be left with a hollow through the centre of the loin .
6. Scoop out the browned parsley, garlic and mushroom mixture and place in a bowl with the hard boiled eggs (finely chopped) and the slices of jamon serrano

7. Bind this mixture together.
8. Scoop out small amounts at a time and stuff into the hollow made in the meat.

9. Season the loin with salt and pepper and place back into the casserole dish.
10. Drizzle with olive oil and add the glass of wine to the dish.
11.Bake in the oven on a low heat for 45 minutes to an hour or until the meat is tender.
Can be served hot or cold.

Iberico Chorizo Bocadillo

2006-11-04T16:57:00.000+01:00

Add a Mediterranean twist to the humble sarnie, packed full of herbs and spices, this chorizo made from the world famous Iberian pigs, will spice up your lunchtime and bring some Spanish warmth to your table during the chilly autumn months.

You will need:

1 chorizo iberico
1 Fresh baguette
olive oil
Rocket leaves
Grapes

How to prepare:

1. Wash and dry the rocket leaves
2. Cut the grapes in half lengthwise discarding any pips.
3 Cut the baguette into 4 sections and then slice each section down the middle.
4. Separate the two halves of each section and then drizzle each side with olive oil.
5. Slice the chorizo as thinly as you can
6. Make up the sandwich by placing rocket leaves on one half, then some chorizo and top with grapes.
7. Drizzle with a little more olive oil before closing the sandwich.

Baked Grouper with parsley

2006-11-02T15:57:00.000+01:00

Although one of the more expensive fish in our village, it is well worth it. Light and moist this dish is excellent for a healthy dinner. I like it especially as it has no bones so is ideal for children.

You will need (serves4):
4 fresh grouper fillets
handful of fresh parsley, chopped
butter
full fat milk
salt and pepper

How to cook:

1. Place aluminium foil on a baking tray and grease with a little butter
2. Place the fillets on the foil.
3. On each fillet, put a couple of knobs of butter
4. Sprinkle each fillet with the chopped parsley, then season with salt and pepper
5. Pour a little milk over the fillets, then cover with a second piece of foil. Fold the edges of the two foil pieces together, to make a parcel.
6. Cook in a moderate oven for about 20 minutes until the fish is cooked.
7. Serve with seasonal vegetables and boiled, new potatoes.

Deep Fried Anchovies

2006-10-22T13:03:00.000+02:00

The Andalusians have their own exceptional version of fried fish in batter. Tiny fish such as white bait and anchovies make for a sumptuous, quick tapas dish which is truly unlike the British version. The batter is light and crispy, while the fish inside tender and succulent.

You will need (serves 6)

1 Kilo anchovies
2 eggs beaten
plain flour
Olive oil

How to cook

1. To clean the anchovies, gently pull off the heads and pull out the insides. Then rinse with clean water.
2. Put about half a litre of olive oil into a small deep saucepan and heat.
3. Meanwhile, dip the fish into the beaten eggs and roll in flour.
4. When the oil is very hot, fry the fish until they are golden brown (about 5-8 minutes)
5. Serve with crusty bread and tomatoes.

Suitability

Tapas yes
Raciones yes
Main meal no

Real Spanish Paella

2006-10-11T17:07:00.000+02:00

The paella has to be one of Spain's most famous dishes. It is a rice dish cooked in a large shallow pan with seafood, vegetables, herbs and spices - the most important being saffron which gives the rice that lovely golden colour. When people think of paella, they almost always imagine the seafood variety although traditionally it was made with rabbit, chicken and pork. The dish originated from the region of Valencia where it was cooked by the men who worked in the countryside. They set a large pealla pan over a wood fire and used whatever ingredients were to hand - meat, rice and vegetables.
The dish has hardly changed over the years although there are many different recipes and variations. The following recipe is for a simple seafood version.

You will need (serves 8)

half kilo mussels
half kilo cockles or clams
half kilo squid
2 swordfish steaks
half kilo fresh prawns
three ripe tomatoes
one onion
one red pepper
one green pepper
handful fresh parsley
four cloves garlic
four stands saffron
1 kilo paella rice (short grain)
3-4 pints fish or chicken stock
cup extra virgin olive oil
salt and pepper

How to cook

1. prepare the vegetables - The peppers, onion garlic and tomatoes should be diced into very small pieces.
2. Prepare the seafood - Clean the mussels and cockles. Remove the bone from the squid and slice into rings. Cut the swordfish into bitesized chunks.

3. In a large paella pan, heat the olive oil and then add the onion, garlic, peppers and tomatoes.
4. Cook on a moderate heat until the vegetables begin to soften but do not allow them to brown.
5. Add the squid and swordfish to the pan and cook for a few minutes, then reduce the heat.

6. Meanwhile, steam the cockles and mussels until they are just beginning to open, Remove them from the heat and set aside.
7. Add the rice to the paella pan, turn up the heat and stir the rice well allowing it to mix with the fish and become coated with the oil. Let the rice cook for 3-4 minutes.
8. Slowly add the fish stock to the rice, stiring gently. Cook on a high heat for five minutes then reduce the heat.
9. In a mortar, bash the saffron strands with a little salt and the parsley, add a spoonful of water and mix well.
10. Add the saffron and parsley to the paella pan and mix well so it is evenly distributed.

11. Allow to cook for 10 minutes stirring only occasionally.
12. Go back to the mussels and open the shells discarding the half without the mussel in.
13. Add the prawns and cockels to the dish and cook for a further 5 minutes.

14. When the rice has soaked up the stock, turn off the heat and add the mussels.

15. Cover the dish with foil and allow the paella to rest for a few minutes.

16. Remove the foil, decorate with slices of lime or lemon and serve.

17. Enjoy!

The Flavour of Andalucia

2006-10-09T09:31:00.000+02:00

Andalusia is the largest region of Spain, situated in the south of the country it stretches along the coast from Almeria through Granada, Malaga and as far as Gibraltar. Inland Andalusia reaches as far as Cordoba and Jaen.

Andalusia represents the most famous images of Spain; the romance and passion that stems from gypsies, flamenco and bull fights, flowered patios and ancient Moorish palaces. The region is so vast that a journey throughout Andalusia will take you to golden beaches, white washed hillside villages, beautiful coastlines and rugged mountainous landscapes. Andalusia is a land of extremes, bitterly cold, dry winters high up in the hills, to hot sultry summers close to the coast.

From this diverse landscape, comes a variety of cultural experiences affecting every aspect of life and especially the food. You can experience everything from freshly caught sardines cooked on the beach, to the famous Serrano or mountain ham, traditionally cured in caves high above sea level.

Not only is the food here so special, but in Andalusia offers a unique way of eating. Andalusia is the birthplace of the tapa and the region of Granada is the only place in Spain where tapas are still served free with your drink. In most other places you will generally be asked if you want a tapa with your drink and if you do, then you will be charged a little extra. “Ir de tapas” means bar hopping but it is totally different from what the British call “a pub crawl!” The Andalusians eat later than people of other Spanish regions and it is not unusual to have lunch at 4 o’clock or dinner at midnight. Because of this the tapas are an important way of life for the people of Andalusia, they are very social people and they can indulge their love of mixing with friends over a drink without getting drunk! Having small portions of food throughout the day also keeps them going until the main meal at home.

This culture of eating a variety of different small dishes extends into the home as well. Since being in Andalusia, I have gradually started to adapt to this way of eating and instead of a plate piled high with meat and two veg, separate little dishes are brought out which is the tradition in Spanish homes. This gastronomic culture means the conversation flows during eating as everyone is not tucking in to a huge plate of food at the same time. Of course this also means that meal times last longer; another feature of Andalusian eating habits.

Andalusia is made up of 8 different regions and each region brings to the table its own speciality that makes Andalusian cuisine so far reaching and diverse.

Almeria, famous as the location for many spaghetti westerns is a region dominated by dry, barren, rocky and almost lunar landscapes. However, littering the area are pockets of paradise, lush oasis providing year round fruits and vegetables. Being on the coast means Almeria has an abundance of fresh seafood which is brought in to more inland regions.

Granada is the next region along the coast and is blessed with a variety of landscapes and architecture. It is home to the famous Alhambra Palace in its capital city but also offers beautiful beaches, the snow-capped Sierra Nevada Mountains, and is home to a unique area of cave dwellings situated in a prehistoric basin, which can be visited when passing through the villages of Orce, Galera and Castillejar. It is in this region where the Serrano Ham is most famously produced. High above sea level where low humidity and cold dry winters provide the ideal conditions for curing this gastronomic cornerstone of Spanish cuisine. At its best just served in wafer thin slices, the Serrano ham is also the ideal accompaniment to melon and almonds. A local speciality in many tapas bars is “habas con jamon” broad beans with ham.

Malaga is the gateway to the Costa del Sol which is the part of Andalusia best known to foreign visitors. It has a thriving port and is home to the old and new with modern palm tree lined avenues and ruins of roman theatres in its old town. Among local specialities celebrated here is the “fritura malagueña” which is a selection of deep fried fish, the fish can be whitebait, anchovies, squid rings or small pieces of larger fish. Malaga is also famous for its sweet dessert wines which are made from the moscatel grape.

The province of Cadiz it the southern most tip of Spain and indeed Europe. It is home to the coastlines of both the Mediterranean and the Atlantic. As a consequence, the seafood in Cadiz is some of the best in Andalusia. Specialities of this area include “urta a la roteña” which is bream cooked with peppers and tomatoes. A fish stew packed with the best specimens of the area known as “abaja de pescado”, is a must when visiting the capital city.

Also in the province of Cadiz, is the town of Jerez de la Frontera famous for its sherry, indeed it is from this town that the name sherry originates. As a consequence, many recipes from this area are cooked using this local brew such as “riñones al Jerez” which is kidneys in sherry sauce and “rabo de toro al jerez” oxtail in sherry.

Bordering Cadiz to the north is Seville, whose main city is the capital and cosmopolitan heart of Andalusia. Seville is famous for its “ferias” and the atmosphere here is exotic and colourful. So too is the food here with the Moorish influence especially strong in sweet dishes such as “yemas” sweet eggs. There is a traditional dessert or type of confectionary for almost every fiesta which are made following recipes almost unchanged throughout centuries. The famous “manzanilla” olives originate from Seville and are very popular in salads or added to other dishes such as “pato a la sevillana” which is duck with olives. A very popular local dish here is “huevos a la flamenco” which is a baked egg dish with chorizo, peppers, peas and asparagus.

Huelva on the coast bordering Seville and Cadiz is mountainous and has lovely coastlines and a thriving fishing port. The shrimps from this area are very famous and continue to command high prices throughout Spain. Not surprising then that here as with many other andalusian regions seafood is of a very high quality and used in many local dishes. Amongst the most popular are “raya al pimiento” skate in a pimento sauce and “atun con tomate” fresh tuna cooked in a tomato sauce.

Cordoba makes up the northern most region in Andalusia and was once the seat of the Moorish Kingdom. One if this regions most famous speciality resulting from these times is “cordero a la miel” lamb or kid cooked in a honey sauce. The wines of this region which are similar to sherry are used in many game dishes such as “conejo en salmorejo” which is rabbit in a wine marinade. These types of dishes still testament to the Moors love of combining sweet with savoury flavours.

Jaen is surrounded by vast olive groves and its backdrop is a range of beautiful mountains. It is situated on a steep hill with narrow streets leading up to a very imposing cathedral. The land in this area is for grazing and there are many wheat fields. A surprising food from this region is partridge pate and the locals here serve up a delicious dish of potatoes in a garlic sauce known as “ajoharina.”

Each region has its own culinary specialities which are derived from the produce and traditions specific to that area but Andalusia as a whole offers many famous dishes well known throughout Spain and other parts of the world. Probably the most popular is the “Gazpacho Andaluz” which is a cold tomato soup made with garlic, peppers, olive oil and cucumber. Blended together and served as a starter, this dish is available from about May is the ideal refreshment on a hot afternoon.

Frying fish in batter is something the Andalusian people do very well and varieties of this dish can be found throughout all regions. The result is a light crispy batter with a fresh succulent fish inside.

Garlic and olive oil are very important ingredients in Spanish cooking, almost all dishes are cooked in olive oil and most recipes require garlic.

Another important feature of Andalusian dishes is that vegetables are rarely served as a side dish to main meals. They are eaten separately and often served as dishes in their own right for example spinach cooked with chick peas or baby asparagus stewed with onions, coriander and lemon juice. If vegetables are to be served as a side dish, they will usually be presented in salads or a very popular dish is sautéed potatoes with green pepper.

For reasons unknown, Andalusians have in the past been criticised for their poor eating habits and for producing food that is either bland or drowning in oil. Above is just a taster of how the people here combine local ingredients and traditions to create a mouth watering variety of exquisite food which is often surprising. The only way to discover this gastronomic delight is to do as the Spanish do and frequent the tapas bars to truly experience the true flavours of this beautiful and diverse region.

This article has been written by Gayle Hartley with factual information courtesy of “Andalucía” by Michael Jacobs

www.orceserranohams.com

Oven Cooked Sea Bream with lemon.

2006-09-29T14:11:00.000+02:00

Another simple recipe given to me by my local fishmonger. This sea bream is succulent, plump and so fresh, that only the mildest of flavours need adding.

You will need - serves 4
4 sea bream
half a lemon sliced thinly
chopped parsley
salt

How to cook

1. Lightly grease a baking tray and place the fish onto the tray.
2. Make three small cuts along the body of the fish.
3. Into each small cut, insert a slice of lemon.
4. Season with salt and sprinkle a handfull of chopped parsley over each fish
5. Cook in a moderate oven until the fish is cooked.

Suitability

tapas no

raciones no

mainmeal yes

Gambas a la Plancha (Grilled Prawns)

2006-09-26T11:40:00.000+02:00

This simple but wonderful dish makes a regular appearance in our local tapas bar. Ideal as a starter or tapa.

You will need:

1.5 kilo fresh prawns
1 chilli pepper
2 cloves garlic
teaspoon chopped oregano
teaspoon chopped parsley
6 tablespoons olive oil
2 tablespoons white wine vinegar
salt and pepper

How to cook:

1. Wash and peel the prawns, leaving the tails on
2. Chop the chilli and garlic and bash together in a mortar with the oregano, parsley, salt and pepper.
3. Place the contents of the mortar into a large bowl, add the oil and vinegar and mix well.
4. Add the prawns to the bowl, mix together and leave to marinade for 5-10 minutes.
5. Grill or barbecue the prawns for 2 minutes either side until cooked.
6. Serve with a green salad and crusty bread.

Suitability:
tapas: yes
raciones: yes
main meal: no

Potatoes Stewed in Garlic (Ajoharina)

2006-09-14T12:52:00.000+02:00

This wonderful recipe is a speciality from Jaen. A delightful twist with potatoes it makes a lovely warming side dish.

You will need (serves 6):

4-5 large potatoes

1 dried red pepper

2 cloves garlic

3 tablespoons olive oil

1 teaspoon paprika

8 peppercorns

1 tablespoon flour

1/4 litre water

salt to season

How to prepare:

1. Bring the water to boil in a saucepan, place the pepper in the pan and simmer for a few minutes then turn off the heat.

2. Leave the pepper for a little longer in the water and then remove when it has softened. (retain the water for later)

3. Place in a blender or mortar and mash well to get a nice pulp

4. Peel and slice the potatoes (not too thin)

5. Heat the oil in a frying pan and cook the potatoes on a very low heat without browning.

5. While the potatoes are cooking, peel the garlic, place in a mortar with the peppercorns and crush, then mix with the flour.

6. Add the salt, paprika and the water to the frying pan.

7. Put a little liquid from the pan into the mortar and mix well, then add the contents of the mortar to the pan.

8. Mix well and continue cooking until the potatoes are tender.

9. Before serving, let the dish set for a few minutes.

Suitability:

Tapas: no

Raciones: yes

Main meal: as an accompaniment

Serrano ham - From Birth to Consumption

2006-09-12T10:43:00.000+02:00

The Serrano Ham, From Birth to Consumption.

The Serrano Ham is one of Spain’s most outstanding food products and one of the things that Spain is famous for. The word "serrano” in Spanish refers to the sierra, or mountains. Jamón Serrano is traditionally cured in mountainous environments where very cold dry winters, low humidity and an abundance of fresh air are a prominent feature. These conditions are essential if you want to produce a true Serrano Ham.

What exactly is a Serrano Ham?

Serrano ham is the cured leg of a pig and there are many types and qualities of Serrano ham.
The most famous names regarding the Spanish ham are the Jamon Serrano and the Jamon Iberico.
The varieties of ham come from the types of pig, how that pig is fed, its lifestyle and conditions of curing.

Jamon Iberico

The best of the Spanish pigs is the Iberian pig. These pigs are very special indeed and produce the most famous of spanish cured hams. Only the hams that come from these pigs can be called Jamon Iberico. They are also known as "pata negra" which means black foot due to their special apperance and only make up around 7% of Serrano Hams.

The resulting cured hams from these pigs is the best in the world due to their diet, way of life and genetic make up.

Hams from the iberian pigs can be seperated into three categories; The “Jamon Ibérico de Bellota.” is the highest quality and has a distinctive nutty taste due to its exclusive diet of acorns. These pigs are also free range and live a life of luxury high in the mountains. Other types of Iberian ham are the "Jamón Iberico de Recebo" and the "Jamón Iberico" The main difference from the "Bellota" ham is that these pigs are fed on usual feed. Not as luxurious as the Bellota ham but still offer superb taste and texture.

The Serrano hams.

The serrano ham comes from the ‘white pigs’. The meat they produce results in a high quality ham, deep rooted in tradition. It is these pigs after all which provide the hams most likely to be found in bars, restaurants and indeed in the home. Although pretty mundane compared to their black footed cousins, the “common” Serrano ham provides that unique taste of the real Spain, not likened to anything else.

How is the ham cured?

From November the traditional “matanza” or sacrifice of the pigs takes place. After this the fore and hind legs of the pigs are prepared for becoming the Serrano ham. The first process is known as the salting where the hams are packed in piles of salt to aid the preservation process. The amount of time the hams remain in the salt depends on the size of the ham but it is generally around 24-48 hours per kilo. This first stage is regulated very carefully to ensure the hams are not left in the salt for too long.
The next stage of the curing process is called ‘asentamiento.’ This is when the salt is cleaned off and the hams are hung for an initial period of 1 to 2 months. During this time the temperature remains between 5 and 10 degrees with a humidity of 75-80%. This first stage is important because the moisture is dried out which means the ham and the salt infuse together to concentrate the flavour.

The hams are continued to be hung (traditionally on knotted rope) for a minimum of 12 months. During this time the hams begin to take on the "cured" qualities, yellow fat and dark red meat . The slow curing is essential to allow the hams to adapt to natural conditions which is why cold dry winters and low humidity are essential to create a perfect serrano ham. During the beginning stages of this process the hams will be covered in a mould which is essential to the curing process, enhances flavour and helps make the Serrano Ham what it is.

The final stage of the curing process is called ‘maduracion’ and takes place during the last month or so. During this all important last stage, temperature and humidity are increased considerably to allow the fat to filter evenly through the ham, further concentrating the flavour.
By the time the hams reach the final stage of the curing process, the meat will be perfectly cured and they will have lost up to 40% of their original weight.

Although now ready to eat, many hams are transferred to bodegas or cellars to be allowed to mature even more. Traditionally these “bodegas” were caves because the conditions inside are perfect for a maturing ham – constant temperature, airy and dry, indeed many hams even today undergo the whole curing process in a cave.

It is as due to this curing process, the names given to the Serrano Ham. A “bodega” or “curado” ham for example has been cured for 12-14 months; a “reserva ham” has been cured for 14-18 months and a “gran reserva” over 18 months. The various types of “Iberico” hams can be cured for up to an extra two years resulting in a melt in the mouth texture of deep red meat and an exquisite nutty flavour due to the acorn diet of the Iberian pig. A good ham is similar to a good wine, the longer the curing process, the more intense the aroma and flavour.

Storing your ham

When you buy a whole leg Serrano ham it will be covered in rind and usually protected by a breathable “ham sock”. The ham can be kept hanging like this in a cool place for about a year if you don’t need to carve it straight away. Once you’ve started cutting your ham it is best to eat it within six to eight weeks.

It is important to cover any exposed areas of meat to keep it fresh and prevent it from drying out. The best way to do this is to keep the strips of rind and fat that you cut off to start with and re-cover the exposed meat as you go along.
Another method is to smear a little olive oil over the meat before covering.

Always store and serve your ham at room temperature. Keep your ham somewhere cool, dry and airy. Serrano hams should never be kept in the refrigerator, even after carving has begun. Unless you have a huge refrigerator, it is simply not practical but the ham is supposed to be stored and eaten at room temperature. Apart from convenience, this is why in Spanish bars and restaurants the ham is always on display in its stand. If you do have to store your ham in the refrigerator you must remove it and leave it at room temperature to acclimatise before carving and serving. However the best thing about the Serrano Ham is that it can be kept in an accessible place, so it is always on hand when you fancy a slice or two!

Carving your ham

The only way to store and carve your ham is to place it in a ham stand called a ‘Jamonero’. This special stand ensures the ham is secure while you carve, very important from a safety point of view. Also this means your ham is always accessible and ready to carve at all times.

Place the ham in the ham stand and secure using the spike on the base and the screws in the holder.

Next, make a deep cut around five inches down from the hoof using a sharp strong knife.

First of all, remove the fat from the body of the ham depending on how much is to be cut. Only remove the section of rind where you plan to begin slicing. If you remove too much rind the meat can dry out.

At the edge of the exposed meat cut away the fat at a forty-five degree angle, this will leave you with a "ridge" of meat. Retain the fat for placing over the exposed meat when finished.

Once you’ve removed the rind, you can begin slicing. Again, using traditional Spanish “tools” is the only way to ensure the ham is cut correctly. The Spanish ham knife or “jamonero” (same as the stand) is long, narrow, flexible and very vary sharp. It is essential to use this type of knife to achieve the all important wafer thin slices of ham. You know you are on the right track when you can see the blade through the slices you are cutting.

Always start at the narrowest part of the ham as here there is very little fat so this is the part that will dry out first. Using your flexible ham knife, cut along the ham as straight as possible.
When you have removed the meat from this section, turn the ham over and repeat the process on the other side.

When both sides are finished you can work on the tip of the ham, always cutting along the length of the bone. The tip of the ham has a slightly stronger taste because while the hams are hanging during curing, this is where the fat and salt concentrates.

When you have removed all the meat you can also "scrape" the bone with a sharp knife to get the last of the meat from the fibula. The remaining bone can be used to make a lovely stock, ideal for soups and stews.

Eating your Serrano ham.

After carving, it is time to enjoy those wafer thin slices of your delicious ham. The best way is to serve on a plate with a drizzle of olive oil. Ideal partners to Serrano Ham are almonds or chunks of melon.

For more information on Serrano and Iberico Hams, go to: www.orceserranohams.com

Aromatic Orange Christmas Fragrance

2006-09-09T13:17:00.000+02:00

Create you own scent of Christmas using typical Spanish ingredients. This is not something you can eat but it is a typical Spanish recipe nonetheless. Prepare in advance as it takes about two months before it is ready

You will need:
One orange
powdered cinnamon
whole cloves (about one jar per orange)
large plastic box with lid

How to prepare
1. Push each clove firmly into the orange, leaving a small space in between each one. Begin at the top and do a line all the way round and then repeat halfway round so your orange is separated into quarters.
2. Fill in the segments with more cloves until the whole orange is covered.
3. Once covered, place the orange in a large enough plastic box.
4. Sprinkle with cinnamon and ensure the whole orange is covered.
5. Seal the box with the lid and leave for 6-8 weeks to allow the orange to dry out
6. During this time, shake the box every two weeks or so but do not open.

When the time is up, you will be left with a beautifully scented ball which creates the atmosphere of Christmas. You can hang your scented orange from the ceiling with decorative ribbon, or place wherever you like around the home.

Pumpkin soup (sopa de calabaza)

2006-08-17T22:04:00.000+02:00

Spanish pumpkins, which have a green skin, are harvested in summer but keep well throughout winter. This is a simple recipe for a puree style soup, best eaten on a chilly day served with fresh crusty bread.

You will need:

roughly one quarter of a large pumpkin

three potatoes

one onion

2 pints chicken or vegetable stock

olive oil

salt and pepper

How to cook:

1. If using a whole pumpkin, cut into quarters, remove the seeds and loose flesh from the middle.

2. Peel the skin away and cut into chunks.

3. Peel and chop the onion and potatoes.

4. In a large saucepan, heat a little olive oil and cook the vegetables for about 10 minutes.

5. Add the chicken or vegetable stock and bring to the boil.

6. Cook on a medium heat for 30-40 minutes until the potatoes are soft.

7. Remove from the heat and allow to cool a little.

8. Using a hand blender, blend the vegetables until you have a thick puree. (add a little water if necessary)

9. Return to the heat and cook for a further 5 minutes (allow a little longer if the soup needs thickening)

10. Serve with fresh bread.

Suitability:

Tapas: no

Raciones: no

Main meal: yes

Magra con Tomate (Pork with Tomato)

2006-08-11T12:35:00.000+02:00

A favorite in all tapas bars, this recipe is simple and packed full of flavour

You will need:

1/2 kilo of pork, cut into cubes
1kilo ripe tomatoes
2 tablespoons olive oil
salt
1 bay leaf

How to cook:

1. Dice the tomatoes as small as you can.
2. In a large pan, heat the oil and then add the pork.
3. Fry off the pork until it turns brown.
4. Add the chopped tomatoes, bay leaf and salt to season.
5. Fry on a high heat for 3-4 minutes.
6. Reduce the heat until the pork is cooked and the tomatoes have reduced.

Serve with crusty bread.
For added bite, you can also add a few chilli peppers finely chopped.

Suitability:

Tapas: yes
Raciones: yes
Main meal: no

Barbecued Trout with Mint

2006-07-30T15:42:00.000+02:00

We are very lucky where we live to have a beautiful trout farm not far away. It makes for a lovely day out and of course the best bit, is you get to cook your catch for supper.

For me, trout is best cooked on a barbecue as you get that unique outdoor flavour. Stuffing the fish with mint makes for a great combination of flavours

You will need (serves 4):
Four fresh trout
A generous handful of fresh mint
Salt
Pepper

How to cook:
1. Using a sharp pair of scissors, make a cut along the belly of the fish
2. Remove all the unwanted inners of the fish
3. When the fish has been cleaned inside, stuff each one with the mint and season with salt and pepper
4. Wrap each fish individually in foil, placing a little more mint on the top of each fish before closing the foil parcel
5. Cook on the barbecue for about 5-8 minutes on each side until the fish is cooked.
6. Serve with salad and potatoes

suitability:
Tapas: no
Raciones no
Main meal yes

Instead of mint you can try stuffing the trout with thin slices of Serrano Ham or almonds

Camomile Infusion

2006-07-22T14:12:00.000+02:00

Not strictly a tapas recipe, but this camomile infusion has a variety of uses and is very popular in my local village. Camomile grows wild but it is forbidden to pick it here in Andalucia, however you can buy locally at markets from registered traders.

Camomile has soothing properties and as well as being used to make a relaxing tea, a stronger infusion is very popular for medical uses such as cooling sunburned skin. It is excellent as a mild antiseptic so is ideal for cleaning minor cuts and grazes. I even used it to stop my son scratching during a bout of chickenpox.

You will need:

A small bunch of dried camomile
Water

How to prepare:

1. Fill a saucepan with water (amount depends on your requirements)
2. Add the camomile and bring to the boil
3. Simmer for about ten minutes, then turn off the heat and allow to cool
4. Strain the infusion so you are left with the liquid only, then use as required
5. Can be placed in a jar and stored in the fridge for future use

Courgettes with Garlic

2006-07-16T13:04:00.000+02:00

Courgettes are in abundance at the moment in our small corner of Andalucia. We are lucky enough to have a fresh home grown supply, so needless to say, this recipe has been tried and tested many times - it is always a welcome addition to the table

You will need:

3-4 large courgettes

5 cloves of garlic

3 tablespoons olive oil

salt

How to cook:

1. Wash, top and tail and roughly peel the courgettes

2. Then slice as thinly as you can

3. Finely chop or crush the garlic

4. In a large frying pan, heat the olive oil and add the courgettes and garlic

5. Cook on a medium heat until the garlic and courgettes are soft - do not allow to brown

Suitability:

Tapas yes

Raciones yes

Main meal as an accompaniment

Pimientos a la Catalana

2006-07-07T15:17:00.000+02:00

This recipe was given to me by a very good friend. Prepared in advance this dish is ideal as a tapa or an accompaniment to meat or fish.

You will need:
3-4 large red peppers
6 cloves of garlic
olive oil
salt
black pepper

How to cook:
1. The day before serving, bake the peppers whole in a hot oven for 30-40 minutes.
2. During cooking, turn the peppers regularly.
3. When you notice the skin beginning to peel away, turn off the oven but leave the peppers for a further 10 minutes.
4. The following day, chop the tops off the peppers and remove seeds and then peel away the skin.
5. Cut the peppers into slices and place in a large bowl.
6. Peel and crush the garlic and add to the peppers.
7. Season with salt and pepper and mix well.
8. Place in the fridge for an hour before serving.

Suitability:

Tapas: yes

Raciones: yes

Main meal: as an accompaniment

Habas con Jamon Serrano (broad beans with ham)

2006-06-30T12:14:00.000+02:00

This combination of great tastes and textures is a delicious and easy tapa to prepare. It is also one of the most popular, especially during fiesta time.

You will need:

2 kilos broad beans

1 small onion (finely chopped)

4 cloves garlic, chopped

150g serrano ham, cut into small cubes

olive oil

chopped parsley

How to cook:

1. Shell the beans

2. Heat the oil in a frying pan and add the beans, ham, onion and garlic

3. Fry on a high heat for a couple of minutes and then reduce to a low heat

4. Cook gently for about 20 minutes until the beans are tender (water can be added if required)

5. Season with salt and pepper

6. Serve in a large dish and sprinkle with chopped parsley.

suitability:

tapas: yes

raciones: yes

main meal: no

Spanish Style Meatballs in Tomato Sauce

2006-06-18T10:39:00.000+02:00

This dish is popular at any time of the year and can be served as a tapa or as a main meal.

You will need:
500g minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt
pepper
olive oil

How to cook:
1. In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.
2. Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
3. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes
4. Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
5. Make small balls and roll each one in flour.
6. Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.

For the sauce:
1. Finely chop the onion and the remaining garlic
2. Using a little oil from the meatballs, gently fry the onion and garlic until they begin to brown.
3. Add the chopped tomatoes and about half a glass of white wine.
4. Bring to the boil and cook for 5 minutes
5. Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.

Suitability:
Tapas: yes
Raciones yes
Main meal yes

Alioli (Garlic Mayonnaise)

2006-06-12T12:21:00.000+02:00

This very popular Spanish mayonnaise can of course be bought, but the home made version is the best.....

You will need:
2 eggs
4 to 6 cloves of garlic
200 ml olive oil
pinch of salt
2 tablespoons of vinegar or lemon juice

How to cook:
1. Put the eggs, a spoonful of oil, salt and garlic in a blender
2. Blend all the ingredients together until the eggs are mixed well.
3. Keep the blender running and add more oil very slowly until the mayonnaise is thick.
4. Add the lemon juice or vinegar and whisk again.
5. Store in the refrigerator

suitability:
Ideal as a dip to go with potatoes, chips, mushrooms, salad, meat.....

Cauliflower with garlic and onion

2006-06-03T12:47:00.000+02:00

This is a variation on a recipe given to me by a very good friend. I like it because it is so versatile. You can serve this dish as a tapa, with salad or as a side dish with chicken or pork.

You will need:
1 cauliflower
3 cloves of garlic, finely chopped
1 small onion, finely chopped
olive oil
1 teaspoon paprika
chopped parsley

How to cook:
1. Cut the cauliflower into small flowerets
2. Wash and place in a pan of boiling water
3. Cook for about 10 minutes until just tender
4. Drain and place in a serving bowl but keep a little liquid for the sauce
5. In a frying pan, heat 2 to 3 tablespoons of olive oil
6. Gently cook the chopped onion and garlic until soft
7. Remove from the heat and stir in the paprika, chopped parsley and two tablespoons of the liquid from the cauliflower.
8. Pour the sauce over the cauliflower.

Suitability:
Tapas: yes
Raciones: yes
Great as a side dish with a main meal

Embutidos Caseros

2006-05-26T14:23:00.001+02:00

This selection of traditional hand made sausages and meats is a very popular tapas dish in most bars and restaurants. Serve on a wooden board with olives and tomatoes for a typical taste of Spain

You will need (serves 6-8):

1 chorizo picante (spicy cured sausage)
1 chorizo dulce (sweet cured sausage)
1 salchichon (mildly spiced cured pork sausage)
1 longaniza campera (cured pork sausage packed with local herbs)

How to cook:

1. Slice all of the sausages very thinly
2. Arrange on a wooden board
3. Combine with olives, tomatoes and fruit for a satisfying tapas dish

You can use any combination of cured Spanish sausages. To choose from a full range visit: www.orceserrano.com

Gazpacho Andaluz

2006-05-21T13:48:00.000+02:00

Gazpacho andaluz or cold tomato soup is a very typical summer dish and appears in restaurants and bars from about May. It is generally eaten as a starter and is very refreshing in the heat of the afternoon. I prefer it made with more water and served as a chilled drink.

You will need:
4 large tomatoes
1 small cucumber peeled
1 clove of garlic
half a small onion
1 small red pepper
3 tablespoons of olive oil
2 tablespoons of white wine vinegar
salt and pepper to taste
water amount depends on desired consistency
ice cubes to serve

How to cook:
1. Roughly chop the tomatoes, pepper, onion and cucumber.
2. Finely chop the garlic
3. Place all the ingredients in a large bowl or food processor
4. Using a hand blender or food processor, blend the ingredients together to form a thick paste.
5. Add the oil, vinegar and season with salt and pepper
6. Blend for a second time, adding water little by little until you achieve the desired consistency.
7. Serve in tall glasses with crushed ice.

suitability:
Ideal as a refreshing starter or accompaniment to any meal

2006-05-12T19:02:00.000+02:00

These dishes were prepared by our good friends in Granada, the tapas capital of Spain. Thanks to them for introducing these dishes to me. I have since prepared them at home and they always go down a treat!

Barbecued Chinese Mushrooms

You will need: (serves 4-6)
1 kilo of chinese mushrooms
olive oil
salt

How to cook:
1. Wash the mushrooms and cut in half if very large
2. Place the mushrooms on a grill or barbecue, drizzle with olive oil and sprinkle with a little salt
3. When one side is cooked, turn over and repeat the above.

Artichokes fried in olive oil

You will need:

1 kilo of artichokes

olive oil

How to cook:

1. Prepare the artichokes by peeling away all of the outer leaves until you are left with just the small pale centre.

2. Cut in half and fry for about 10-15 minutes with a little olive oil until they turn golden brown and begin to soften.

Serve and enjoy!

Suitability:

Tapas: yes

Raciones: no

Main meal: no

Baked Mackerel

2006-05-05T17:58:00.000+02:00

Friday is always a busy day in our local fishmongers. Today I bought some mackerel and was give this recipe to try. Cooking as I write!

You will need:
4 pieces of mackerel
Olive oil
4 small onions, thinly sliced
1 lemon thinly sliced
Salt and pepper to season

How to cook:
1. Clean and gut fish thoroughly but leave whole
2. In a large baking dish, cover the bottom with oil and then the sliced onions.
3. Place the fish on top of the onions and then top with the slices of lemon.
4. Season with salt and pepper
5. Cook in a medium oven for 20-25 minutes or until the fish flakes easily.
6. Serve in the same dish so you can dip your fresh bread into the sauce!

Suitability:
Tapas: no
Raciones: yes
Main meal: yes

Easy Beef Salad

2006-04-30T14:56:00.000+02:00

A delicious way to serve any cold beef, left over from Sunday lunch!

You will need:
Piece of cold beef
1 small jar of capers
1 small onion
Salt
Pepper
mayonnaise / Salad cream
Olive oil

How to cook:
1. Shred or finely chop the beef and onion
2. Place in a bowl with the capers and a drizzle of olive oil.
3. Season with salt and pepper
4. Put a generous spoonful of mayonnaise or salad cream into the bowl and mix well.
5. Serve on a bed of lettuce and tomatoes (or any other salad ingredients you like)

Suitability:
Tapas: yes
Raciones: yes
Main meal: no

Pork Chops with Thyme

2006-04-22T17:01:00.000+02:00

A lunchtime favorite as served in "Bar Salero", Orce

You will need:
4 pork chops
3 cloves of garlic
2-3 sprigs of thyme
half a glass of white wine
salt
pepper
olive oil

How to cook:
1. Finely chop the garlic and thyme
2. Place in a large dish with the wine, salt and pepper and mix all the ingredients well.
3. Place the chops in the dish, ensuring they are well covered and marinade in the fridge for 4 hours.
4. When ready, brush the chops with olive oil and cook on a barbecue or grill for about 5 minutes each side or until ready.
5. Serve with salad and potatoes

Suitability:
Tapas: no
Raciones yes
Main meal yes

Breakfast time in Spain

2006-04-18T13:40:00.000+02:00

This quick and easy dish is ideal at any time of the day, but is especially popular at breakfast time

You will need:

Fresh bread, cut into slices
Two or three tomatoes
Garlic
Extra virgin olive oil
Salt
Serrano Ham, thinly sliced

How to cook:
1. Cut one clove of garlic in half and rub over the bread to cover evenly (you don't need much!)
2. Cut the tomatoes in half and rub over the slices of bread, use half a tomato for each slice
3. Season with a little salt
4. Drizzle generously with olive oil
5. Serve with thin slices of Serrano Ham

Suitability:
Ideal for breakfast, or any time of the day as a snack

Ideas for the summer

2006-04-15T13:03:00.000+02:00

Sausages and Rosemary

This simple recipe is an exciting alternative to your usual sausages on the barbecue and is full of flavour.

You will need:

8-12 thick pork sausages (the longer the length the better)
8-12 long sprigs of fresh rosemary

How to cook:

1. Coil up each sausage so it resembles a snail shell
2. Use the rosemary as a skewer and push the sprig all the way through your coil so it keeps it's shape.
3. Cook on a barbecue or under a grill for 30-40 minutes until the sausages are cooked.

Oranges and Olive oil

The combination of extra virgin olive oil and oranges is very refreshing. An ideal accompaniment to your summer barbecue

You will need:

Two or three large fresh oranges

a generous drizzle of extra virgin olive oil

How to cook:

1. Peel the oranges and separate the segments

2. Arrange on a large plate and drizzle with the oil

Suitability:

Tapas: yes

Raciones: no

Main meal: no

Salchíchas de dulce (sweet sausages)

2006-04-13T15:57:00.000+02:00

This recipe is for a typical "sweet" traditionally made in Semana Santa, the Spanish Easter period.

You will need:

30g ground almonds
30g sugar
1 egg white
1 egg yoke
grated rind of half a lemon
ground cinnamon

How to cook:
1. In a large bowl, mix all the ingredients together except the egg white and the cinnamon.
2. When the mixture is bound together, take small pieces and mould them into sausage shapes.
3. Whisk the egg white until it begins to form peaks.
4. Roll the "sausages" first in the egg white and then in the cinnamon.
5. Fry the "sausages" in very hot oil for a few minutes to cook.

Suitability:
A delicious traditional treat at Easter

Jamon Serrano with melon and Patatas bravas

2006-04-06T15:47:00.000+02:00

This week's recipe contains two dishes we sampled at our local tapas bar over the weekend, the recipes were kindly explained by the chef. They really are simple to do and will add variety and taste to any lunch table.

Jamon Serrano with Melon

Combining fruit with Serrano Ham compliments the ham perfectly.

You will need:
half a chilled Spanish melon
thin slices of serrano ham

How to cook:
1. Remove the seeds from the melon and cut into slices.
2. Cut the flesh into cubes and cut away from the skin but keep the cubes resting on the skin.
3. Gently move the cubes alternatively from one side to the other.
4. Place thin slices of ham over each melon cube.
5. Simply serve and enjoy.

Patatas Bravas

Served as a tapa or an accompaniment, this spicy potato dish will liven up any plate!

You will need (serves 4):

4-5 large potatoes
4 medium tomatoes
olive oil
paprika
chopped chilli pepper (amount depends on taste)
salt

How to cook.

1. Wash and peel the potatoes and cut into small cubes
2. Boil until they begin to go soft. Drain and cook in a frying pan until golden brown.

To prepare the sauce:
1. Chop the tomatoes and blend until they resemble a thick soup.
2. Place in a pan and cook until the tomatoes reduce and thicken (15 mins)
3. Add the paprika, salt and chilli to taste and cook for a further 5-10 minutes.
4. Spoon the sauce over hot potatoes.

Suitability:

Tapas: yes
Raciones: yes
Main meal: no

More Ideas For Fish

2006-04-01T12:18:00.000+02:00

Our local fish shop is always a delight to visit. It is open twice a week and offers a wide selection of the freshest fish available.

The staff are friendly and cheerful and are always happy to offer advice and to explain traditional cooking methods and recipes

This week the staff explained a simple way to cook swordfish and we tried it that very night. The result was a lovely tender fillet, with subtle flavours.

You will need:

4 fillets of swordfish

2 tablespoons of lemon juice

fresh parsley roughly chopped

salt and pepper

How to cook:

1. Place the fish on a baking tray

2. Cover with lemon juice, parsley, salt and pepper

3. Cook in a moderate oven for 20-25 minutes until the fish is tender.

4. Serve with salad and bread.

Suitability:

Tapas: no

Raciones: yes

Main meal: yes

Dogfish with lemon and garlic (cazón marino)

2006-03-16T18:26:00.000+01:00

This very easy recipe was given to me by my local fishmonger in Orce, it is a quick and tasty way to cook this fish which is readily available locally.

You will need: (serves 4)

2 thick fillets of dogfish (ask for them to be skinned and cut into cubes)
3 cloves of garlic
one tablespoon of olive oil
two tablespoons of lemon juice
parsley
flour
salt and pepper

How to cook:

1. finely chop the garlic and parley
2. In a large bowl, place the fish, garlic and parsley
3. Add the lemon juice, oil, salt and pepper and mix well
4. Cover and leave to marinade for up to two hours in the fridge
5. Once the fish has marinated, roll the cubes in the flour and fry in hot olive oil until cooked.
6. Serve with salad and bread.

Suitability:

Tapas: no
Raciones: yes
Main meal: yes

Next week: Something different........... our local fish produce translated into English, along with some first time digital images of inside "Pescaderia Molina"

Barbecued Chicken Breasts in a yoghurt dressing

2006-03-09T16:58:00.000+01:00

A very simple recipe to liven up your chicken. Great on a summer afternoon when enjoying a few drinks with friends.

You will need (serves 4)

4 chicken breasts
one and a half pots of natural youghurt
one teaspoon of ground cumin
two tablespoons of white wine
two tablespoons of lemon juice
half a teaspoon of fresh grated ginger
three tablespoons of olive oil
one small lettuce (iceberg is ideal)
one lemon
eight slices of fresh wholemeal bread
salt and pepper to taste

How to cook:

1. In a large dish place the yoghurt, cumin, white wine,lemon juice, ginger, salt and pepper and mix well.
2. Place the chicken breasts in the dish, ensuring they are covered with the mixture, cover and marinade for 15 minutes.
3. Remove the chicken from the dish, shaking off excess marinade.
4. Cook the chicken on a grill or barbecue, marinading throughout cooking.
5. While the chicken is cooking, coat the bread with a little live oil and lightly grill.
6. Serve the chicken and bread on a bed of lettuce with wedges of lemon to garnish.

Suitability:

Tapas: no
Raciones: yes
Main meal: yes

Next time: an exciting way to cook Dogfish, a recipe given to us by our local fishmonger.

Simple "Serrano" Salad...

2006-03-02T15:03:00.000+01:00

A simple salad using your favorite Serrano Ham, ideal for lunches, starters or a midmorning appetizer.

You will need: (serves 6)
2 large tomatoes
half a lettuce
1 cucumber
2 spring onions
generous serving of finely sliced Serrano ham
half a red pepper
ground black pepper
sea salt
chopped fresh basil
chopped fresh mint
olive oil
Handfull of whole almonds

How to cook:
1. Wash the lettuce and cut into strips
2. Slice the tomatoes and cucumber
3. Finely chop the spring onion
4. Cut the pepper into thin slices
5. Arrange the ingredients on a large plate, beginning first with the lettuce adding a generous sprinkling of chopped mint to the lettuce.
6. Arrange the tomatoes round the edge in a circle topping with basil and black pepper.
7. Next add the cucumber and then arrange the slices of pepper around the outside edge of the plate and season with sea salt.
8. Place the Serrano Ham in the middle of the salad and top with the almonds.
9. Lightly drizzle olive oil over the salad to finish and serve with fresh bread.

Suitability:

Tapas: no
Raciones: yes
Main meal: yes

www.orceserrano.com

Emergency Tapa 2

2006-02-27T13:58:00.000+01:00

This dish is similar to the previous emergency tapa. It is also excellent as an appetizer or a starter.

You will need (makes about 20):

1 baguette
2 small tomatoes
1 spring onion
4 small tins of tuna fish
1 green pepper
olive oil

How to cook:

1. Thinly slice the baguette
2. Tip the tuna into a bowl and mix with a little olive oil
3. Finely chop the tomatoes, sping onion and pepper
4. Add these to the tuna and mix well
5. Add a little more oil and season with salt
6. Spread the mixture onto the bread and drizzle oil over the completed dish

Suitability:

Tapas yes
Raciones yes
Main meal no

Gorgeous Peppered Mushrooms

2006-02-18T13:45:00.000+01:00

I first tried this tasty tapa at my local bar. It is so simple that it now makes a regular appearance at my table!

You will need (sefves 4):

300g chinese mushrooms
1 small onion
ground black pepper
Olive oil

How to cook:

1. Slice the onion thinly
2. Wash the mushrooms and then slice
3. Heat a little olive oil in a frying pan and add the mushrooms and onion
4. Cook over a low heat until the mushrooms and onion are soft. (Do not brown)
5. Add the pepper and cook for a further two minutes. (You can use as much or as little pepper as you like)
6. Serve on a plate with bread.

Suitibility:

Tapas: yes
Raciones: no
Main meal: no

An Emergency Tapa!

2006-02-09T15:41:00.000+01:00

This is an ideal dish using ingredients you will usually have in your fridge and cupboard. It is especially useful if you have unexpected guests!

You will need: (serves 4)

4 Small tins of tuna fish
1 Green pepper
1 Red pepper
2 Eggs (hard boiled)
Black olives
3 Small tomatoes
1 Small onion
Olive oil
Salt and Pepper

How to cook:

1. Peel and finely chop the onion
2. Chop the red and green pepper into small pieces
3. Slice or chop the egg
4. Chop the tomatoes into small chunks
5. Place all ingredients into a large bowl along with the tuna fish and the olives.
6. Season and pour on about three tablespoons of olive oil.
7. Mix well and serve with a basket of bread.

Suitability:

Tapas: yes
Raciones: no
Main meal: no

Ham Croquettes

2006-02-02T13:33:00.000+01:00

This recipe has been around for generations in Spain, little wonder it is still going strong as these croquettes are the best I've ever tasted. The trouble is they are soooooo delicious, they don't stay on the plate for long! Enjoy

You will need:

100g Serrano Ham
75g plain flour
75ml virgin olive oil
1 litre milk
Salt
Nutmeg (optional)
2 eggs
Breadcrumbs
Olive oil (for frying)

How to cook:

1. Chop the ham into small pieces
2. Warm the milk
3. In a frying pan, but not on the heat, mix the flour with the oil and very slowly add the warm milk stirring all the time.
4. Place the pan over a medium heat and add the ham, a pinch of salt and a pinch of nutmeg. Keep stirring until the mixture thickens and begins to come away from the edges of the pan.
5. Transfer the mixture into a square dish and leave to cool.
6. When the mixture is cool, cut into equal sized pieces.
7. Mould the pieces into oval shapes and dip each piece into the beaten eggs and then roll in the breadcrumbs.
8. Heat the olive oil in a pan (you need enough oil to cover the croquettes) and fry until golden brown.

Note: You can use a variety of fillings for example prawns, salmon, chicken, vegetables.......

Suitability:

Tapas: yes
Raciones: yes
Main meal: no

Monkfish and Prawn Kebabs with Coconut

2006-01-26T14:53:00.000+01:00

A very special variation of the humble kebab which is easy to prepare and is a delicious treat.

You will need: (makes roughly 8 kebabs)

2 tablespoons of olive oil
1 finely chopped onion
1 teaspoon of grated fresh ginger
100ml coconut milk
fresh chopped coriander
600g monkfish
400g peeled prawns
8 cherry tomatoes
2 tablespoons grated coconut

How to cook:

1. Into a frying pan, add the olive oil, onion and ginger and cook until the onion is soft.
2. Add the coconut milk and bring to the boil. Reduce the heat and cook for a further 5 minutes.
3. Leave to cool, sprinkle with coriander and transfer to a dish.
4. Add the monkfish, cut into chunks, and prawns to the dish and stir well to ensure an even coating. Cover and leave to marinade for 10 minutes.
5. Make up the kebabs placing the monkfish and prawns alternatively on the skewer, finishing with one cherry tomato on each.
6. Cook on a grill or barbecue for a few minutes each side until the fish is cooked and continue to coat with the marinade during cooking.
7. Meanwhile, gently toast the coconut in a pan and then roll the cooked kebabs in the coconut to finish.

suitability

tapas: yes
raciones: yes
main meal: no

Tabla de Jamon Serrano y Almendros

2006-01-18T16:38:00.000+01:00

A very very simple tapas dish which I sampled in our local tapas bar/restaurant just two days ago. Over an early beer we were presented with a chunky round wooden board laden with fine slices of serrano ham. On top of the ham was a generous handfull of salted almonds. This combination is absolutely delicious and works very well indeed.

A very simple tapa so recipe needed.

We have found this restaurant to serve some of the best tapas in the area including various types of paella, selection of chorizo, fresh prawns, etc etc......

You can find "Meson Restaurante La Mimbrera" in our local village (Orce)
Calle Chorreador s/n
18858 Orce
Granada.
Tel: 958746148.

Next up..... Something a bit special.