Top Spanish Tapas...

Serrano Ham & Prawn Tostadas

2009-07-11T16:53:00.004+02:00

Serrano ham and prawns... a land and sea combination perfect for summer tapas. This Spanish recipe adds a seafood twist to the humble "tostada" using sliced serrano ham, prawns, herbs and a simple toast with salsa. Very simple, very tasty. Enjoy!

Ingredients: (Makes 10 - 12 tapas)

10 Slices of bread (cut from a "barra" or French stick)
8 King prawns (peeled and prepped)
150ml tomato salsa
Basil
Sprinkle of Manchego cheese (finely grated)
3 Slices serrano ham cut into strips

How to cook:

1. Take your bread slices and spread the tomato salsa over each slice.

2. Carve two generous portions of serrano ham and cut into strips, place these on top of the salsa.

3. Arrange two king prawns on top of the serrano ham.

4. Grate a little manchego cheese over the top then add the basil - Oregano also works well.

5. Grill in the oven for 12 - 15 minutes.

"Pescados Molina" - A huge range of fresh fish and shellfish (and also recipe ideas!)

Serrano Ham and Melon Tapas

2009-07-08T17:31:00.003+02:00

Serrano ham and melon is a real classic here in Andalucia during the summer months. Very easy to make and incredibly healthy! The sweetness of the melon compliments the ham perfectly - an explosion of summer flavour! One other thing to consider with this dish is olive oil, a drizzle of extra virgin is always welcome with fruit as it really enhances the flavour.

No real recipe recipe required here as you can serve the melon sliced with ham in between or simply secure on cocktail sticks for summer tapas.

At the pool....Serrano ham and melon is a welcome tapa in the Spanish heat, particularly as the melon comes chilled...Great!

Fresh water spring on the outskirts of Orce village, full of fish! Nice to go early as well and have a few lengths in the pool, cold, but it does wake you up!

Chorizo Braised in Red Wine

2009-07-04T14:55:00.002+02:00

Chorizo braised in red wine

A fantastic way to add a twist to the humble Spanish chorizo. Cooking chorizos or mildly cured chorizos are good for this recipe, you have of course, the option to go hot "picante" or sweet "dulce"... Very simple, very tasty - Enjoy!

Ingredients:

6 Cured chorizo sausages or 12 mini chorizos
1 Bottle of red wine (Rioja or any will do)
5 - 6 Garlic cloves (crushed)
Handful of oregano
Tablespoon of lemon zest
Cracked black pepper

How to Cook:

1. Place all of the ingredients in a large terracotta cazuela.

2. Pour in the red wine so that the chorizo sausages are half to two thirds submerged in the wine.

3. Bring to boil then reduce the heat and simmer for 5 minutes.

4. Turn over the chorizos and continue to cook for 12 – 15 minutes.

5. Once cooked, cut the chorizo into segments and place on cocktail sticks ready to serve.

Perfect Tapas...!

Horchata de Valencia

2009-07-02T13:29:00.002+02:00

Chufi Horchata - Horchata de Valencia

Wow its hot in England this week! Lets hope it stays that way for this weekends BBQ's, Wimbledon and generally a taste of summer - a bit of good weather to cheer everyone up after all of this years doom and gloom, stop reading the papers, turn off the TV and fire up the barby!

Here is a drink the Spanish enjoy, outside the bar or on the patio an ice cold Horchata hits the spot on a summers day....

Horchata de Valencia is made from "Tiger Nuts" and has a very unique flavour, milk shake consistency but very refreshing and very, very healthy.

Horchata is available in both "Original" and "Maestro" the latter being slightly thicker and having more tiger nuts in the recipe.

Lovely stuff for the hot weather and the kids will enjoy it too.

Fancy a glass? >>>

Sobrasada and Honey

2009-06-30T16:33:00.005+02:00

Sobrasada, the Mallorcan sausage...

Sobrasada is one of those unique delights from Spain which is still relatively undiscovered. Unique in both flavour and its somewhat strange appearance the sobrasada sausage is enjoyed all over Spain and goes exceptionally well with - Honey.

In fact its almost criminal not to have sobrasada with honey! The two flavours go so well together that there are not that many recipes out there for this sausage. Staying with the honey theme here we have one of the simplest sobrasada recipes available with an added twist of fruit...

Take one french stick and cut into slices and toast.

Spread a good portion of sobrasada on top of each toast.

Drizzle with honey.

Slice up a ripe kiwi fruit and place on top.

Serve and enjoy, a very Summery Spanish breakfast.

Serrano Ham and Cheese

2009-06-27T17:45:00.010+02:00

Serrano ham and Manchego cheese - perfect tapas? Well we think so although accompanied by a good red wine really does compliment the duo quite nicely!

Not that often we write a promotional post on this blog but for the benefit of our readers in the EU we thought this would be something worth letting you know about...

Meet the Serrano Ham "Anejo" translation into English roughly means "Aged". This ham is cured for no less than 24 months, weighs in at 8 kilos + and boasts a fabulous texture, flavour and aroma. One of the finest artisan hams from Granada.

So why the big fuss? Well, if you haven't visited our online Spanish Delicatessen yet the Anejo currently has 10% off its usual website price but that's not all...

Throughout the summer of 2009 the Serrano Ham Anejo also comes with a wheel of mixed milk Spanish cheese for your enjoyment - absolutely FREE! The cheese itself is a mixture of cows and ewes milk - perfect for tapas and a fine accompaniment to the grand reserva "jamon". What makes this offer even more attractive is that the cheese is a substantial 1.8 kilo's - a decent round of cheese that will accompany the ham from the first slice to the last. Tapas Perfection!

Take advantage of this fantastic offer and visit Orce Serrano Hams and have a browse through our Spanish ham and embutidos pages.

Serrano Ham Anejo

Need Ham Tapas Ideas? Discover more >>>

Serrano Ham Pieces

2009-06-25T16:37:00.010+02:00

Serrano ham pieces are great if you don't need a full ham, they are of course boneless, easy to carve and unlike full leg serrano hams can be kept in the fridge. Looking after your ham piece is very simple and much the same as a full ham - simply rub a little olive oil over the most recently cut area, cover with a ham sock (tea towel works just as well) and place in the fridge for next time.

...If you have a friendly local butcher why not trade a few slices and get them to machine cut some of you ham piece, wafer thin slices with a nice Manchego and bottle or red...lovely!

Recipe: Serrano Ham and Pear Salad

Ingredients

100g Mixed salad leaves
1 Pear (sliced)
30g Toasted almonds (chopped)
Good splash extra virgin olive oil
Splash white wine vinegar
300g Serrano ham
100g Manchego cheese
Broad leaf parsley (chopped)

Method

Mix the pear almonds and salad leaves in a large cazuela.

Whisk together the olive oil and vinegar, add to the salad and toss.

Cut your serrano ham into inch long (approx) slivers and spread around the salad with the cheese.

Scatter with parsley.

Lemon Baked Bacalao

2009-06-20T13:02:00.006+02:00

This Spanish cod recipe is very easy to make and great at any time, a typical Spanish summer dish packed with flavour, this dish is often served in the restaurants in and around Orce village.

Ingredients:

Half kilo of fresh cod
Large knob of butter
Flour
Salt & pepper
Paprika
2 Tablespoons lemon juice

How to cook:

Melt the butter in a cazuela and add the lemon juice.

Mix salt, pepper and flour.

Cut the fish into large pieces and dip into the butter before coating with flour.

Place the fish into another cazuela adding the rest of the melted butter then sprinkle with paprika.

Bake in the oven on a medium heat for 30 minutes.

Serve with patatas bravas and/or salad with good olive oil.

Recipe for Dogfish

2009-06-13T12:35:00.004+02:00

This Basque style Dogfish recipe is quick and easy making it ideal for a family supper. The garlic and chili really add something special to this succulent, meaty fish.

You will need:

4 thick Dogfish fillets (skin and bone removed)
4 cloves garlic, peeled and chopped
200ml extra virgin olive oil
Good handfull fresh parsley, chopped
salt
1 small hot red chili, chopped

Method

1. Clean the fish under cold running water, pat dry and sprinkle with salt. Set aside for about an hour.
2. Heat the olive oil in an earthenware cazuela and gently cook half of the garlic until golden, then add the fish, parsley and the rest of the garlic.
3. Add the chili (according to your taste)shake the cazuela, to prevent the fish from sticking and turn down the heat.
4. Cook gently for around 20 minutes depending on the thickness of the steaks, shaking the dish from time to time.
5. when cooked, the fish will be firm and white and still soft and tender in the middle.
Serve in the cazuela with boiled new potatoes and a green salad.

Spanish Pancetta

2009-06-08T14:33:00.004+02:00

Spanish pancetta is one of those cured meats that tends to get overlooked, the equivilent to belly pork pancetta is also quite often mildly cured in Spain. It can be used in soups and stews and indeed is a key ingredient in the famous Fabada Asturian recipe from the North of Spain.

Cured pancetta has a wonderful flavour and favourite way to cook it in Andalucia is to lightly fry it in olive oil, flavoursome tapas and a nice breakfast alternative.

Cola Cao Free Gifts

2009-06-05T14:33:00.004+02:00

The Spanish drink "Cola Cao" has been around for decades - there was even a song named after it so in a way its one of Spain's most famous products. Cola Cao have various offers on their chocolate drink from time to time but there is always a freebie with the big 3kg boxes. The latest being an air disc...

It might just be me getting a little older :) but discs that flew in the air when I was a child were the standard and now very collectable "frisbies" Air discs? It wasn't until I had to blow it up did I realise how enormous these things were. Throw them into a light wind and they hang around like a UFO for an extraordinary length of time. Great Fun.

I think the current Cola Cao offer is glow in the dark vibration drumsticks or suchlike, bit loud perhaps...anyway if you would like to buy the famous Spanish Cola Cao pop into our Chocolate page and if you need the 3kg box with crazy free gift drop us an email.

Spanish Lamb Recipe

2009-06-02T14:33:00.012+02:00

Barbequed lamb is a real treat and can be marinaded in many ways, this particular marinade is best left for at least three hours to infuse all those flavours. For this recipe we have a leg of lamb cut into steaks with the bone remaining in the centre. Great flavour and an easy summer barbeque recipe.

Ingredients:

1 Leg of Lamb (cut into steaks)
Fresh Mint (roughly chopped)
1 Onion (grated)
1 Garlic clove (crushed)
100g Butter
Dry mustard
Ground black pepper

Cooking:

Prepare the barbeque and get a nice "brasa"

Prepare by rubbing the meat with the dry mustard, grated onion and garlic.

Mix your butter with a little onion and garlic, add pepper and gently heat into a sauce then add the mint leaves and simmer for 2 minutes.

Place the lamb on the barbeque and baste with the sauce while cooking.

The key to the cooking is that the barbeque coals are just right, not too hot and with cooking time only around 10 minutes the basting of the meat can be generous. For more traditional Spanish barbeque ideas visit the Orce Serrano Hams recipe pages.

Happy Barbequeing!

Spanish Summer

2009-06-01T15:13:00.003+02:00

Well its here, 87 degrees yesterday and then Granada had a big thunderstorm to clear the air and water the garden. Some interesting wildlife in the garden this year...

Tapas in many parts of the world perhaps but I wouldn't fancy this big feller on the bbq!

Ingredients for salad...

Chicken BBQ marinades, be adventurous!

..and something cool in the shade, horchata, perfect

Mountains of summer recipes coming up on here and in our recipe bank

Cooking Chorizos

2009-05-22T13:00:00.004+02:00

"Cooking" chorizos are fantastic for the barbeque, especially the mini versions which can be cooked by the string, separated and served either hot or cold on cocktail sticks. Bite-sized sausages and perfect tapas.

Over a hot BBQ these mini chorizos don't take long either so throw them on first as an appetizer and enjoy while the chef deals with the marinaded chicken and pork! Mini chorizos are available in both hot and sweet varieties.

Well it is nearly summer....Enjoy with an ice cold Spanish beer

Summer BBQ recipes up and coming.

Iberico Ham and Broad Beans

2009-05-12T19:22:00.004+02:00

Spanish ham and broad bean tapas - ultimate flavour and simplicity. Broad beans or "habas" are massively popular in Andalucia, usually served with serrano ham we have upgraded this humble tapa to encompass that nutty, textured iberico flavour.

The slight bitterness of the broad beans accompanied with the sweetness of the ham (left to breath of course) make a fabulous combination, accompanied with a generous drizzle of a very good extra virgin olive oil.

Find out what else is going on with the world famous Iberico ham - hand sliced by artisans.... or Subscribe for the latest news as and when (or even before) it happens. HERE.

Swordfish with lemon pepper dressing

2009-05-06T12:32:00.004+02:00

A really quick and easy seasonal recipe which reminds me of those long lunches we all enjoy on holiday either in beach front restaurants or evenings on the terrace.

You will need (serves 4):

4 swordfish steaks
Generous amount of freshly ground black pepper
Juice of half a lemon
Salt
Parsley to garnish (optional)
Extra virgin olive oil

Method

1. To cook the swordfish steaks, heat a little olive oil in a large frying pan and cook for 6-8 minutes each side until golden.
2. Near the end of the swordfish cooking time, heat a little olive oil in a saucepan add the pepper season with salt and slowly add the lemon juice tasting as you go – you don’t need to add it all!
3. Remove the swordfish and drain before serving. Pour over the sauce adding a little more pepper and garnish with parsley.
4. Serve with crunchy green beans and new potatoes

Summer Fruit

2009-05-03T16:34:00.004+02:00

Well it is summer so we are getting fruity! Strawberries and oranges go great after a dish like these Monkfish & Serrano Ham parcels - don't forget a splash of good extra virgin olive oil and a little pepper for the strawberries.

Next up: For May we are in the garden, its Spain vs England growing giant pumpkins. Head to head with the UK Catering Forum August/September should see some great photos!

For more tips on gardening take a look at Grow Veg

Monkfish & Serrano Ham Tapas

2009-04-27T15:14:00.004+02:00

Serrano ham and monkfish recipe. Cooked this the other day after being given the simple recipe from our local fish monger. Classy tapas! Stacks of flavour!

Ingredients:

1 Large Monkfish tail (500 - 600g)
2 Sprigs fresh thyme
14 – 16 slices of serrano ham
3 medium vine Tomatoes

How to Make:

1.Take one large monkfish tail and chop in half.

2.Sprinkle the fresh thyme over the fish.

3.Wrap the tail in strips of thinly sliced serrano ham and secure in place with cocktail sticks. (Longer slices for the thicker end of the monkfish tail)

4.Place under the grill for 10 minutes or until the fish is firm.

5.Cut into medallions around 1 inch thick.

6.Drizzle with a good extra virgin olive oil and serve hot.

Stuffed Mussels

2009-04-18T16:57:00.002+02:00

This is a great seafood recipe, if you like your mussels and need to try something different then these stuffed mussels will not disappoint. Stacks of flavour and a combination that really does work well.

2 kilos large mussels, scrubbed and beards removed
2 medium red peppers, finely chopped
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 sprig of fresh thyme
4 tablespoons butter
3 tablespoons plain flour
2 cusp of milk
Salt and pepper
Manchego cheese, (grated)

1. Steam the mussels in a large saucepan for 5 minutes or so until opened. Drain and when they are cool enough to handle, remove each mussel and place in an oven proof dish spaced evenly apart. Keep one half of each shell.

2. In a large frying pan, melt the butter and sauté the vegetables.

3. Add the flour and seasoning and cook for a few minutes then slowly add the milk until you have a thick paste.

4. Cover the mussels with the vegetable mix and cook in a medium oven for 10 - 12 minutes.

5. While the mussels are cooking, arrange the retained half shells on a baking tray.

6. Remove the dish from the oven (turn the oven up to high at this point) and fill each mussel shell with a mussel and some vegetable mix. Take care as the mixture will be quite hot.

7. Sprinkle with manchego cheese and return to the oven for a few minutes until the cheese melts a little.

ENJOY!!!

Changing Blogger Template

2009-04-17T15:16:00.005+02:00

Mmmm, what went wrong... nothing really it just turned out that our last Top Spanish Tapas template didn't work all that well in some versions of Internet Explorer so we have gone back to basics, simplified things and hope that everything is much clearer for our readers :)

Like all websites/blogs this site continues to be a work in progress and we will shortly be creating our links list to accommodate some well worthy sites such as Sheffy's Dining in, Krimo's Krimo's, the comprehensive Hub-UK and the rapidly growing UKCF (UK Catering forum)

Next up: More of what we do best....tapas..!

New Spanish Food

2009-04-16T16:08:00.005+02:00

This summer sees some fantastic new products at the Spanish deli Orce Serrano Hams. Some of these products are exclusive to our artisan producers and include some fantastic 2kg Bacalao salt cod and a new, very special Iberian ham.

To keep our customers updated we have created a new blog with everything happening at Orce Serrano Hams, new products, special offers and promotions, recipe news and much more. You can visit the new blog at www.serrano-hams.com

You can also subscribe and receive the very latest offers direct to your inbox, quite handy as some of our more seasonal products never tend to hang around very long!

New Spanish Products - Orce Serrano Hams Blog

Spanish Bacalao Salad with Oranges

2009-04-10T15:01:00.005+02:00

This bright and exotic salad of salt cod and oranges is my own take on the traditional Remojon introduced by the Moors. Typically served as a tapas dish, I also love this as a simple and satisfying summer salad.

You will need:

1/2 kilo salt cod, soaked for 24-48 hours and drained
2 medium tomatoes
1 small red onion
2 cloves garlic
2 large sour oranges (you can use sweet ones if you prefer)
handful green pitted olives cut into pieces
2 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar

Method

1. Bring a large pan of water to the boil and add the bacalao. Turn off the heat and leave while you prepare the other ingredients.
2. Roughly chop the tomatoes and onion, peel and crush the garlic and mix together in a large serving bowl.
3. Peel the oranges and break into segments and then cut each segment in half and add to the bowl.
4. Remove the fish from the pan, drain and shred removing the skin and bones.
5. Add the fish to the salad, drizzle with oil and vinegar, add the olives and then mix well.
6. Serve and enjoy

Buy Spanish Chorizo in America

2009-04-09T17:45:00.006+02:00

USDA regulations.... Wow they are strict! However, all considered we felt it appropriate to let our enquirers from the States know that there is another option for sourcing Spanish hams and cured meats in the US. Unfortunately we (as a Spanish based retailer) cannot ship to the US so we have sourced yet another solution for those who wish to purchase Spanish food from across the pond.

...and its not what you think....

Serrano ham, Iberico ham, Spanish sausages plus a whole lot more, a cracking website with a comprehensive choice. Enjoy.. (More updates coming soon)

Gourmet Food Store - Gourmet food from the world delivered to your door!

Spanish Meatball Recipe

2009-04-05T10:14:00.003+02:00

This hot and spicy version of traditional Spanish meatballs are an exciting variation of Spain's favorite tapas dish.

You will need (makes around 25 meatballs):

650g minced beef
1 medium onion, peeled and roughly chopped
2 slices of white bread
3 cloves garlic, peeled and roughly chopped
Good squeeze of tomato ketchup
1 dried chili, chopped
1 egg, beaten
handful fresh parsley, chopped
Splash of white wine

Method:

1. Remove the crusts from the bread, tear into chunks, place into a food processor and blend until you get breadcrumbs. Tip the crumbs into a mixing bowl.
2. Blend the onion, chili and garlic in the food processor for a few minutes and then add to the breadcrumbs in the mixing bowl.
3. Now tip the mince, tomato ketchup, wine and egg into the bowl, season and mix well until all the ingredients are blended together. Chill in the fridge for around 15 minutes to let the flavours infuse.
4. Using your hands, shape the mixture into balls, then dust in a little seasoned flour shaking off the excess.
5. Fry the meatballs in batches in hot oil for a few minutes until golden and then drain on kitchen paper.
6. Cook in a medium oven for about 20 minutes until cooked through.
Delicious served hot with salad and cool yoghurt dip or serve 2 or 3 with tomato salsa for a firey tapas dish

Buy Serrano Ham

2009-04-01T14:00:00.002+02:00

10% OFF ALL SERRANO HAMS THIS APRIL!

Take advantage of this very special offer for Easter 2009 and save 10% off your serrano ham purchase. Below we have 3 examples of Spanish serrano hams:

Bodega

Reserva

Extra Bodega Grand Reserva

If there was ever a time to purchase one of Andalucia's finest serrano hams its is now! Offers like this don't come along all that often *Please note the Orce Serrano Reserva is limited stock.

Stock up on the tapas for Easter and enjoy Spain's finest export - plus our 2009 offer of Free Tapas with every order still applies, what more can we say!

Celebrating "Semana Santa" with Top Spanish Tapas... Interested in a ham? Contact us or visit Orce Serrano Hams.

New Customer? We have a page dedicated to you, take a peek here