Top Spanish Tapas...

5J, Cinco Jotas, Jabugo

2010-02-04T15:05:00.000+01:00

"Cinco Jotas" or the 5J Iberico ham is respected worldwide as one of the finest artisan Spanish hams money can buy. A rare ham produced in limited numbers which command a high price.

Sanchez Romero Carvajal has been producing premium grade iberian hams for generations, way back since 1879 so if any company knows the secrets to artisan ham production it is them.

So what makes the 5J ham so different? The big difference is that Sanchez Romero Carvajal use only 100% Iberian pigs to produce this supreme ham. Nothing out of the ordinary there then, well, actualy yes... 100% Iberian pigs are very rare, native to the Iberian peninsular in South West Spain the hog is still only available in limited numbers ~ compare this to other iberian hams where the pigs (specified by the authourities) have to be no less than 75% iberico and you soon realise that a 5J ham is the purest iberian ham available to man.

The town of Jabugo where these hams are produced had been put on the map due to the quality of the "Cinco Jotas Jamones" There are also some very happy and content pigs roaming the meadows in the area, known as "dehesas" these meadows boast the oak trees ("Holm" oak being the largest) from which drop the acorns (bellotas) that make up the main part of the pigs diet.

Flavour is sublime, texture equally so and a nutty aroma, marbled with fat these hams are exquisite in every sense of the word. Each leg is carefully tended to by the meastro secadero (ham expert) during its 3 years of curing, such are the strict controls and quality standards for the 5J, Sanchez Romero Carvajal hams are envied as some of the very finest available.

The 5J ham is slender in shape, cut in a "V" and has the black hoof or "pata negra". Ham once cut into is a deep rose red with fat boasting a pale yellow tint. Unique aroma and very pleasant bouquet. Perfect accompaniments to this ham would be equally high standards of cheese and wine, a denominacion de origen cheese and a 1996 Rioja or 1999 Ribera del Duero will always compliment well as will, quite plainly a good bread with a drizzle of extra virgin olive oil.

View the 5J hams >>>

Cazuela Beef Rib Asado

2010-02-03T13:37:00.009+01:00

Beef rib "Asado" or "roast" is one of those versatile recipes that you can enjoy a good degree of experimentation with. Using beef rib, red wine and plenty of herbs along with some good old veg you can create a large dish for friends and family.

It has been quite a few years since our first Spanish "asado" - a dish for which the village of Orce is famous. Orce asado is always made with lamb or the local Cordero Segureno, bar Salero in the village baked their recipe not even in situ but in the neighbours bread oven a few doors down. Such is the preperation surrounding the dish and the slow cooking you have to order the day before.

Our very first Asado was ordered for 6 people and arrived in a oven baking tray that almost didn't fit the table, from there you simply dig in. Asado can be made from beef and pork as well although any Spaniard will tell you that the "traditional" dish is always made with prime lamb. Slow cooking is the key to this dish so the meat literally falls away from the bone.

Ingredients: (Serves 6)

1 large rib of beef cut into 2 inch pieces
2 large onions, peeled and chopped into large chunks
8 cloves garlic, peeled and roughly chopped
4 carrots, broken into thirds
3 potatoes, peeled and sliced
2 large glasses red wine
olive oil
salt and pepper
4 bay leaves

How to cook

1. Pour a little olive oil into a large cazuela
2. Add all of the ingredients and mix
3. Season with salt and pepper and mix again
4. Cook in a low oven for about 4 hours until the beef is very tender

A great way to eat this is to put the cazuela in the middle of the table and everyone just dig in. Serve with fresh bread to mop up the lovely wine juices.

6 Nations Tapas

2010-01-29T15:59:00.005+01:00

2010 Six Nations rugby is nearly upon us again - thats the weekends sorted... being a bit of a rugby nut I tend to get prepared for a good Saturday afternoon especialy when there are three games on. Yup its a rugby showdown and no-one gets the tv switcher until the last whistle is blown.

Weekends usualy involve tapas anyway but when the rugby is on its a different matter, usualy we get a full ham in - tapas "on tap" as and when required. Its a real shame we cannot watch Spain in the rugby (yes Spain do have a national team) they took part in the 1999 rugby world cup and are still regarded as one of strongest European teams outside the 6 Nations, maybe one day Italians will no longer be the under dogs in this fantastic tournament and we will have a 7 Nations with Spain striving to earn its place and climb the rankings. A long way off? Well maybe but who would have ever thought that the Italians would bring Mediterranean flair to the game and take to task even the strongest of 6N teams?

Spain is on the cards for a well deserved slot some time in the future, a world cup place perhaps? C'mon its allways great to watch the "minnows" secretly wishing for a giant killing upset ~ Imagine the flamenco if Spain executed some exceptionaly planned white line fever and scored against England...

Tapas lineout

Ham, lots of it. Rugby fans don't particularly need wafer thin slices during game time so a big ham piece for easy carving to escape the half time talk is always good.

Fire Chorizo, bigger and the spicier the better, every rugby player thrives on a Sebastian Chabal hit now and then.

Lomo: One for the backs, a tenderloin of pork, easily devoured and never lasts long.

Paella: Forward consumption, takes a while but you get there in the end.

If that isn't enough to get you in the mood take a peak at this:

Images of Andalucia

2010-01-24T12:50:00.006+01:00

Images of Andalucia muster up the idea of flamenco, paella, perhaps the world famous and incredibly impressive "Alhambra" or sleepy white washed rural villages where locals go about their daily business of laid back siestas, the odd spot of shopping, washing the doorstep to a shine and chatting with the neighbours across the street.

Andalucia is a beautiful region of Spain, the largest and also the most southerly with influence from the Moors to be seen in stunning castles, re-enactments of Christian battles from days gone by and also an strong influence with food and cooking. Andalucia is also famous for its caves ~ in fact we ourselves bought one back in 2004 and find it to be one of the most secure and relaxing ways of living, difficult to explain perhaps unless you have had the pleasure of staying in one of these unique dwellings.

Spanish cave homes are found mostly in rural Granada, East of the city in small pockets of old Andalucian villages many of which are made up predominantly of century old cave homes. Rural Spain means the countryside or to be strictly correct "El campo". Scorched during the summer months the campo can become very dry - almost like a wasteland, however the views are nothing short of spectacular.

Bring the rain! Boy when it rains it rains, drops hammering down the chimney onto the stove top, towels by the door just to be safe and if a venture out is required plastic bags tied around the footwear. Campo dust becomes a muddy sludge you could almost make cazuelas out of. Everyone loves a good downpour - clears the air and it never takes long before the sun dries out the deluge, during early spring it takes but a matter of days for what is soon to be dust transform into a lush meadow like a carpet of flower and fauna, a brief but spectacular event in nature's calendar which never ceases to amaze.

A year ago I invested in a Panasonic Lumix (cracking camera) a DSLR was just of reach but the Lumix performs superbly for what we need. Primarily for food photography the photo bug bit well and hard so whenever time allows I try and capture whatever is offer which is usually quite a lot, Andalucia tends to deliver almost every day with its seamless beauty, ever changing weather, character and cultural apsects. A great place for the budding photographer.

All photos © Copyright 2010 Orce Serrano Hams

Iberico Hams - The New Law

2010-01-19T10:23:00.009+01:00

The Spanish Iberian ham is without doubt Spain's finest gastronomic export. There has always though, been a degree of confusion regarding the different grades of Iberian ham and also the naming of the ham itself. In November 2009 the "Consejo Regulador Los Pedroches" (governing body) and the Ministry of Food ruled that the terms "Reserva" and "Grand Reserva" could not be used to describe Iberian ham. This action follows on from a similar decision to abolish term "Pata Negra"

Pata Negra (literally meaning black foot) was banned as regulations surrounding Iberian ham were revised, in truth not all Iberian pigs have "black feet" and not all Iberian pigs are fed on acorns so the term pata negra was deemed too broad and unsuitable for such a regulated product.

As of November 2009 Iberian hams fall into five catagories, these are Denominacion de Origen, Bellota, Recebo, Cebo and Cebo de Campo. Confused? Here's what it all means:

Denominacion de Origen (D.O) Iberian pigs where the Mother is as pure bred as possible and no less than 75% Iberico strain. Every stage from breeding to final curing is approved by the regulatory body.

Bellota, free range pigs that feed on acorns and grass.

Recebo, free range pigs that are fed on a mixed diet of acorns and compound feed.

Cebo, Iberian pigs (not free range) fed solely on compound feed

Cebo de Campo, Iberian pigs fed on a compound diet but which are also free range.

So what to look out for when buying Iberico ham? Bearing in mind that not all Iberian pigs are fed on acorns or "bellotas" flavours will vary quite significantly between each grade. Curing time for the cream of the crop "D.O" ham is a minimum of 36 months where as a Cebo grade ham is only cured for 24. The correct name should also be present, details of the producer and a numbered tag around the hoof.

Prices vary significantly between suppliers but as a general rule you should be able to buy a top of the range acorn fed ham for under 500 euros. Weight will be around 7.0 - 7.5kg and with a flavour and texture unlike anything else you will know where every penny has gone!

For further information on approved Iberian hams from the Pedroches valley click here

Skate Wings in Parsely Butter

2010-01-17T17:13:00.002+01:00

If you had asked me about skate wings 6 years ago before we moved to Spain it would be fair to say that I would have been delving into the nearest recipe book to find out what to do with them.

Now though is a slightly different story, Skate is available every Tuesday and Friday from the Orce fish shop and finding a recipe is simply a case of ditching the cook book and asking the local fishmonger. Skate wings are lovely and meaty when cooked and this easy butter sauce adds lovely flavour.

This is a great lunch dish served with new potatoes and fresh greens.

You will need (serves 2):

2 small skate wings
Plain flour
75g butter
Handful fresh parsley, finely chopped
Squeeze of lemon juice
Salt and pepper

Method:

1. Wash the wings well and pat dry with kitchen paper, then dust with seasoned flour, shaking off the excess.

2. Melt a little of the butter in a large frying pan and fry the wings on a medium heat for 5 minutes or so on each side until golden. Remove and place on serving plates.

3. Add the rest of the butter to the frying pan and cook until it turns brown, taking care not to burn it, you could add a little olive oil to prevent burning. Take the pan off the heat, add the parsley and a squeeze of lemon juice.

4. Pour the sauce over the skate and serve.

More seafood recipes >>>

Mussel, Prawn and Calamari Paella

2010-01-14T15:22:00.007+01:00

Variation of Spanish paella, the great thing about Spanish paella is that the dish is so versatile. Originally from Valencia the traditional Valencian paella has influenced every one of today’s modern twists on what is now an International dish. There are many variations of Spanish paella; a popular version is using mixed seafood.

Ingredients: (serves 12)

1kg Calasparra paella rice (full sack)
2 Red bell peppers
4 Artichoke hearts
4 Cloves of Garlic (crushed)
2 Large onions
6 Plum tomatoes
Pinch saffron
2kg Fresh mussels (pre steamed)
600g Fresh prawns
300g squid rings
2 Litres good fish stock
Olive oil
Salt & Pepper
Mixed herbs (optional)

Method:

1. To prepare the vegetables roughly chop the tomatoes, slice the pepper into small squares, dice the onion and halve the artichoke hearts. Leave the artichokes to one side and fry the rest over a high heat until the onions become transparent.

2. Turn down the heat then, using a ladle add the rice counting each ladleful as you go – one kilo of rice is roughly 7 ladles.

3. Stir the rice into the vegetables and continue to cook until the rice begins to lose its colour.

4. Ladle in the stock using two ladles of stock for every one of rice, cook for 10 minutes until the rice begins to absorb the liquid.

5. Add a pinch of saffron.

6. Add the pre steamed mussels, prawns and the halved artichoke hearts.

7. Cover the entire paella pan with tinfoil and continue to cook over a medium heat for another 8 – 10 minutes.
8. Remove the foil and allow to rest for 2 minutes before serving.

Paella tip: Steamed mussels are a delicious ingredient in seafood paella. After steaming retain any liquid left over to mix with your fish stock. Leave a dozen mussels in their shells for presentation.

More Spanish paella recipes, ingredients and equipment >>> HERE

Spanish ham - Fact or Fiction?

2010-01-13T15:56:00.011+01:00

A few facts on Spanish ham... Buying Spanish ham can be quite a complicated business especially for the customer. Throughout 2009 we kept tabs on some of the more factual and unusual aspects being reported about Spanish hams.

1. Has the term "pata negra" been banned? - Fact. At least by the Spanish authorities Spanish retailers and producers are no longer permitted to sell iberian hams under the "pata negra" name. The name itself literally means "black foot" reputable producers carrying the Denominacion de Origen stamp will always describe their Iberian hams "Bellota, Recebo or Cebo" ~ it may be worth noting that the terms Reserva and Grand Reserva regarding Iberian hams are no longer permitted either so watch out for curing times or the secaderos own coloured labelling system instead.

2. Iberico pigs feed on acorns to make them thirsty, they then run around trying to find water which in turn produces the texture of the meat - Fiction, absolute nonsense but reported in an online and hard copy Spanish local newspaper, the author of the article was not Spanish.

3. The price of "Cebo" iberico hams halved during the latter period of 2009 because too many have been produced - Fiction, prices have not decreased although there are more non bellota hams being produced which may drive prices down marginally in the future.

4. The price of "Bellota" iberico hams may rise in future due to a disease killing Spanish oak trees - Fact. It is true that the humble acorn is dwindling in the dehesas (meadows) steps are being taken to eradicate the problem and the situation has been recognised as potentially serious for future bellota ham production.

5. USDA regulations stipulated in 2009 that the "hoof" from iberico ham imports had to be removed - Fact.

6. Serrano ham is the same as Iberico ham - Fiction. Iberico ham and serrano ham are worlds apart, both Spanish gourmet in every sense of the word but Iberian ham should be regarded as a different product.

7. A serrano ham cut in a "V" has a better flavour and texture - Fiction. Some hams are cut in a "v" which means that the skin (or rind) from the outer side of the leg has been removed, the name v-cut is so as the cutting creates a v like shape on one side of the ham. Experts say that this cutting process is purely down to the secaderos (curing house) manufacturing process and has no beneficial gain to any aspect of the end product.

8. Serrano hams can be smoked - Fiction. The only ingredients in an authentic Spanish serrano ham should be ham - salt - time. Serrano hams are never smoked, Italian parma ham which again is a different product can be smoked.

9. There are more serrano hams produced than iberico hams - Fact. Iberico hams only account for around 7% of ham production in Spain.

10. Cinco Jotas 5J ham is the worlds best - Fiction, this always comes down to personal taste. There are a handful of regions in Spain which carry the "D.O" stamp, each bellota ham from these regions are exceptional. It is fair to say however that 5J hams from Sanchez Romero have gained an enviable reputation and produce some of the finest artisan hams and embutidos in the world. There are though, other equally good alternatives...

Too many oranges!

2010-01-13T14:00:00.000+01:00

One of the best things about having neighbours with a holiday home next door is that you get all the left over goodies just before they leave. This happens quite regularly especially during the month of August and other fiesta times such as Semana Santa.

This year our neighbours Monste and Maribel left for Barcelona shortly after the New Year. A week earlier when they first arrived we were inundated with oranges, freshly harvested from a farm (or enormous back garden) near Reus in Catalunya. Being a little more health aware for 2010 we decided that at least for the meantime oranges were to be the way to go for a our daily dose of vitamins.

Then came the carrier bags, we had noticed previously a suspiciously large quantity of oranges in the neighbours cave and thought that they would be using them, giving them away or taking them back, little did we know they would arrive by the kilo a few days later.

A nice problem to have.... a bag of sugar later and a couple of lemons - MARMALADE!

I remember my Mother making marmalade back in the UK in the late 80's, this looks nothing like it but tastes good nonetheless. We will of course be keeping a jar or two for the neigbours.

Neighbours Orange Marmalade:

Ingredients:

12 Large oranges
5 Cups white sugar

How to make:

1. This is a recipe for quick marmalade... wash the oranges and remove the stems.

2. Cut each orange into eighths or roughly chop.

3. Place in a blender and blend well adding the sugar.

4. Place in a large pot and bring to the boil then simmer gently, stirring to make sure it doesn't burn for 10 minutes.

5. Spoon into jars, tighten the lids, leave to cool then put in the fridge.

Great on toast!

Mackerel in Olive Escabeche

2010-01-11T11:40:00.004+01:00

This Spanish mackerel recipe is delicious as a light summer lunch and it can also be served up as a flavoursome “racione” (big tapa). The fresh mackerel goes well with a light sauce and the Andalucian pitted olives add that real twist of Spanish flavour for this easy to make seafood recipe.

You will need:

4 Large mackerel fillets
Flour
Olive oil
Parsley

Escabeche Ingredients:

Olive oil
4 Garlic cloves (crushed)
1 Large onion (diced)
1 Small red chilli
3 Bay leaves
Pinch saffron
75g Manzanilla olives (pitted)
250ml Chicken stock
White wine vinegar

Method:

1. Sauce first, lightly fry the onion and garlic until translucent then add the stock, white wine vinegar, chilli, pinch of saffron and the bay leaves. Cook for 10 – 12 minutes on a medium heat. Add the pitted Manzanilla olives when sauce is hot

2. Meanwhile, dust the mackerel fillets in seasoned flour then fry skin down first for 60 seconds in a little olive oil. Turn over and fry for another 60 seconds.

3. When the fillets are done, serve onto plates and cover with the escabeche, leave for 2 minutes before serving.

4. Scatter generously with roughly chopped broadleaf parsley and serve with crusty bread.

The Spanish Cazuela

2010-01-08T16:38:00.003+01:00

This week guest writer Victoria Twead, author of the laugh out loud funny "Chickens, Mules and two old fools" gives us the lowdown on the humble cazuela, the terracotta cooking dish that no Spanish kitchen is without.

The Magic Spanish Cooking Pot ~ Victoria Twead

Before I moved to Spain, I didn’t even know what a cazuela was. Now I’m accustomed to seeing shop shelves bowed down with piles of them. Orce Serrano Hams offer cazuelas in a variety of sizes.

A cazuela is a Spanish version of a casserole dish, made from clay and instantly recognisable. Some are authentic and hand-thrown, others are mass-produced. Whether hand or factory-made, the terracotta dish is slow-fired in a kiln which ensures amazing strength and density in the finished article. Then it is glazed, but only in the interior, then fired again.

Cazuelas are exceptionally sturdy and most are safe to use in the oven, on the stovetop, barbecue or in the microwave. Every Spanish household has cazuelas in its kitchen, often passed down from mother to daughter.

In my village in the mountains, the ladies use cazuelas all the time. They taught me the proper way to care for cazuelas, a method used since the Middle Ages:

Soak the entire dish in water and leave for 12 hours

Drain and wipe dry, then rub the unglazed bottom with a clove of garlic

Fill the dish with water to half an inch below the rim, and add half a cup of vinegar

Slowly bring the water to boiling on a low heat and boil until just half a cup remains

Cool slowly and wash

Your cazuela is now ready for use - the garlic has created a seal. The method seasons the pot, kills bacteria and hardens the unglazed parts. If you look after your cazuela, my neighbours assure me, it will last several lifetimes.

Victoria Twead

Useful Links:

Victoria's Website
Buy the Book!
Worlds Smallest Cazuela

Spanish Churros

2010-01-06T12:54:00.003+01:00

Walking around the local market in Orce village on a wintry Tuesday morning you can on occasion catch the faint smell of churros, torrefacto coffee and taza chocolate. Particularly welcoming aromas in the winter as you know that something hot to drink or eat is only a few moments away should you choose.

Orce market like most others in the region is packed with fruit and veg stalls, cured fish, sweets, crafts and there is of course always the "churros man" skillfully swirling freshly mixed batter into the deep fat fryer from his traditional churrera. Batter or pancake mix is basically what churros are - its the way they are made and cooked that makes the difference.

The churrera is the piece of quite simple kit that is made from metal and has a wooden plunger, the mixture is placed inside then using the plunger forced out of a nozzle directly into hot oil in a long swirl. A few minutes later the churros are ready, snipped into six inch lengths then handed to you in paper. Sugar is always on offer and they do make quite a breakfast! Churreras are also available in domestic size so you can make your own at home.

At coffee bars there also sometimes churros being made near the front door, this is where the coffee bar comes into its own as if you order churros here you can also order "chocolate a la taza" that thick Spanish drinking chocolate in which you dip your churros into for a chocoholics dream.

Churros Recipe:

Ingredients: (Makes one large plate full)

Olive Oil for frying
1 cup water
1/2 cup butter
pinch of salt
1 cup plain flour
3 eggs

How to prepare:

1. Place water, butter and salt into a large saucepan and heat until it just begins to bubble.

2. Reduce the heat and add the flour stirring continuously until you get a smooth mixture.

3. Add the eggs (already beaten) to the pan and continue to stir until the mixture resembles a smooth, thick batter.

4. Heat the olive oil in a large deep frying pan and when it is hot, just before smoking, you are ready to cook the churros.

5. Spoon the mixture into your churro maker and squeeze about 3 strips at a time into the hot oil. Cook for 2 minutes on each side until golden brown drain on kitchen paper and repeat for the next batch.

6. Churros are traditionally eaten with a sprinkling of sugar or dipped in the ultimate hot chocolate, the thick chocolate a la taza.

Morcilla, fried egg & garlic potatoes

2010-01-02T15:46:00.004+01:00

Morcilla or "black pudding" is made in both hot and sweet varieties, the hot or "picante" version has quite a kick and served with a fried egg and crispy garlic potatoes it makes a great wake up breakfast - sure to blow the cobwebs out and get you functioning after a cerveza too many the night before!

You will need: (serves 2)

4 Morcilla sausages
2 Eggs
2 Medium potatoes
Fresh parsley
1 Clove garlic
Olive oil

Method:

1. Peel the potatoes and cut into inch square cubes, rinse and par boil for 6 - 8 minutes.

2. Meanwhile, cut the morcilla sausages into inch long segments and gently fry in olive oil.

3. Peel and dice the clove of garlic.

4. Remove the morcilla from the pan and throw the potato into the same oil and fry for 5 minutes with the crushed garlic until crispy.

5. Fry, poach or scramble the eggs, garnish with roughly chopped parsley and serve with toast and torrefacto coffee.

Delicious!

2010 Tapas

2009-12-30T18:27:00.007+01:00

There is no doubt we are looking forward to 2010! A fresh year, new recipes and local ideas. For the month of January we will be concentrating on a few Spanish winter warmers including some great tasting dishes such as Spanish beef casserole and pork with chestnuts... Delicious!

We will also be talking a little more about the Spanish cave houses here in Southern Spain including the culture and tradition surrounding these unique dwellings. Food of course plays an important part - take this "Casserole de la Cueva" for a delicious yet rustic example.

The Spring and Summer months will see your tapas recipes back in full swing, from the ultimately simple to those little Spanish dishes with a touch of complexity.

For now though, we would like to wish everyone a prosperous and healthy 2010. Enjoy what is left of the seasonal holiday if Jack frost is outside remember to keep warm!

Next up: Spanish beef casserole, just right for a winter evening...

Why not pop into the deli >>>

New Year Tapas/12 Grapes

2009-12-28T10:01:00.003+01:00

New Year Tapas... Smoked salmon with orange and cucumber, absolutely delicious! Simply put them together and serve on cocktail sticks, a light sprinkle of pepper adds a mild kick for something a little different.

New Years eve in Spain of course usually involves that very amusing tradition of "Las doce uvas" or 12 grapes. Taken very seriously by some it is said that eating one grape for every chime of the clock at midnight brings good luck for the following year.

Some do not take take this very seriously at all and it is always extremely funny watching (or taking part with) people eating 12 grapes in 12 seconds. A messy affair to say the least...! Enjoy the video.

Happy New Year!

Gran Duque Dalba

2009-12-26T13:19:00.002+01:00

Gran Duque Dalba brandy... well it is Boxing Day...!

Nothing quite like a nice brandy after evening meal following the coffees (or even with the coffees) Gran Duque Dalba is an exceptional brandy - From the house of Williams and Humbert, Jerez comes this exceptional brandy of unique character and nose, aged in specially selected oak casks which have seasoned with Oloroso sherry. Mahogany colour, slightly sweet with a deep aroma this brandy is smooth on the palate. Excellent with a fine long aftertaste.

If you are lucky enough to have a bottle this year, Enjoy!

Feliz Navidad!

2009-12-17T15:55:00.004+01:00

Christmas 2009 has been the best yet for Orce Serrano Hams and we would like to thank all of our customers who have placed orders through the deli, not just for Christmas but throughout 2009.

Muchas Gracias!

If you still fancy some Spanish sunshine over the festive season we are still taking orders (up until 9.00am Wed 23rd Dec) for New Years Eve delivery. There is also a very special 2010 tapas selection including Spanish cava, chorizos, "Half a Ham" ~ ideal for new years eve plus mystery tapas...!

Next year is going be very exciting indeed with a whole host of new products and a crazy offer for January which simply cannot be missed. Recipe target for the deli in 2010 is 100 plus even more here on Top Spanish Tapas. Customers can also benefit from freebies courtesy of Magno brandy, Paladin, Cola Cao plus many other Spanish brand names. To keep in the know and hear about these offers first why not sign up to the newsletter where you will also get a 10% discount.

What you have been saying this year:

“a company which has sourced some of the best hams on the bone in the region” ~ The Independent

“The Serrano Ham Anejo Especial you recommended was really, really good and far better than the hams I have been buying in the UK. Thank you so much for a great service and I will be back for more.” ~ Simon Drury, Gloucestershire UK

“Last order arrived in good shape as ever and we're enjoying cooking in our newly acquired Spanish casserole. As ever a pleasure to be buying from you.” ~ Phil Mitchell, West Sussex UK

Next up: Well its New Years Eve or "Noche Vieja" and that means the "12 Grapes" Spanish tradition, something taken very seriously by some but by no means all. After Christmas we will be posting a video that explains, well, how not to take the tradition seriously. Stay tuned.

FELIZ NAVIDAD, have a very merry Christmas!

Iain & Gayle

Roast Lamb in Rioja Gravy

2009-12-15T15:04:00.003+01:00

Well winter is certainly upon us! December in inland Andalucia usually sees a few sprinkles of snow before Christmas - cue the fire. There is nothing quite like the smell of roast leg of lamb cooking in the woodburner, this recipe uses a red wine gravy to accompany the lamb. A great winter warmer. Enjoy.

Ingredients: (serves 4)

1 Large leg of lamb
1 Onion
1 Carrot
3 Garlic cloves, crushed
2 Sprigs rosemary
70cl bottle Rioja/red wine
1 Jar piquillo peppers

Lamb

1. Rub olive oil over the lamb, using a small knife create holes in the lamb and push rosemary inside, season the lamb with salt and pepper.

2. Place in a pre heated oven on a shallow baking tray at 180 degrees for 2 hours.

Gravy

1. Roughly chop the onion and carrot, fry in a cazuela until browned along with the garlic.

2. When the lamb is ready, remove from the oven and pour the juices into the cazuela. Add the pequillo peppers and any remaining red wine.

3. Cook over a high heat and reduce by half.

4. Sieve the vegetables, the gravy is now ready. Serve piping hot.

Easy Christmas Tapas

2009-12-13T14:15:00.004+01:00

Spanish tapas, one of the easiest little appetisers to prepare. The good thing about about tapas is that they can be cooked, raw, served hot, cold, be complicated or tremendously simple.

For easy Christmas tapas or if the guest turn up out of the blue why not try a combination of toppings on olive oil biscuits.

Using cream cheese you can top these small tastadas with a whole array of Spanish combinations. Pictured left we have cream cheese with a light sprinkle of sweet smoked paprika, tomato and manchego cheese slices and something a little different - quince.

You can also achieve simple tapas by serving capers, again a little different. For some real tapas inspiration why not pop into the recipe pages in the deli - dozens of tapas ideas! >>>

Ruavieja Herb Liquor

2009-12-12T09:59:00.004+01:00

Ruavieja Licor de Hierbas is one of those Spanish liquors (originally from Galicia) that has become very popular indeed. Traditionally served after a meal/coffees on its own it put a delicious finishing touch to an evening out (or in)

Ruavieja is made from specially selected herbs and is served ice cold for a refreshing combination of fresh flavours. At 30% alcohol it is also quite potent stuff so careful as you go! Particularly popular at Christmas time why not try "Licor de Hierbas" after the Christmas pudding or mince pies.

More Ruavieja liquors >>>

Orce Fire Chorizo Challenge...

2009-12-07T13:48:00.005+01:00

If you have enjoyed the Orce "fire" chorizo and still need your tapas a little hotter then why not try the Fire Chorizo Challenge. A trio of Orce Fire Chorizo, char-grilled tomato and pepper salsa completed with Spanish chili's (guindillas)

Serve all three together and make sure the cold beer is standing by..!

A fine bottle of red and your Orce Fire chorizo was an experience I won't forget in a hurry. I will definitely be a customer in the future." ~ Dr Colin R Barber, Isle of Man UK

The Orce fire chorizo has become extremely popular, so much so we are having to order around 30kg a week. It seems you like it HOT! If you enjoy real Spanish chorizo's then give them a try in fire/hot & sweet varieties - real authenticity from Andalucia. See how these chorizo sausages are made >>>

Independent Hams for Independent People

2009-12-04T15:20:00.007+01:00

The Serrano ham "Anejo" from Baza near the village of Orce in Andalucia is without doubt one of the finest Serrano hams money can buy. These hams are cured for 22 - 24 months, are large examples with a texture, flavour and aroma to confidently rival Spain's best serrano's.

This Christmas we have a very special offer for UK readers of the Independent newspaper. A great offer for the festive season, the serrano ham Anejo comes complete with ham stand, carving knife, muslin cover and all instructions for carving and storage - Exclusive to Independent readers. Read the full offer

Need tapas ideas for this ham? The Anejo ham is a Grand Reserva and is as such quite a strong flavoured ham. Two years curing matures the ham to perfection which means that it goes very well with fruit. Try Mango wedges wrapped in serrano hams slices, add a light sprinkle of smoked paprika, a little black pepper, olive oil and you have a delicious juicy tapa great for any Spanish table!

For more information on both Serrano and Iberico hams from Andalucia visit the deli >>> Orce Serrano Hams

Storing Spanish Ham

2009-12-03T16:20:00.007+01:00

Storing Spanish ham. One of the most frequently asked questions especialy around Christmas time as many hams are purchased as gifts for the lucky hubby! Serrano and Iberico hams keep very well indeed and will not take any harm being hung or stored in a cool dry place until Christmas day.

The key is cool and away from humidity. Spanish hams hang for months if not years (up to 4 years in the case of Iberian examples)

Find a cool, dry place such as a spare room where the central heating won't be turned on, a cool storage cupboard or even better one these places at the neighbours where the ham will not be discovered by the lucky recipient!

So how long can you keep the ham in the box? Our butcher advises no longer than a week after arrival and if possible to partialy open the box to allow the ham to breath. Hams come in a breathable muslin sock, this can be kept on until Dec 25th. When the sock is pulled off the ham it is a good idea to wipe the ham lightly with a damp cloth or sponge - then the carving begins...

For more detailed information on Spanish ham storage visit the Orce Serrano Hams "Storage" and "Carving" pages.

Have you signed up yet? 10% off your Spanish ham when you sign up to the Orce newsletter!

Spanish Chorizo Sausage

2009-12-02T15:56:00.005+01:00

The Spanish chorizo is one of the most famous cured sausages available. There are many types to choose from including, dulce (sweet), picante (hot,) extra (large), smoked, lomo mixtures, the list goes on...! However to ultimately enjoy the best most authentic chorizo you need to go local.

Every rural Spanish village boasts one if not two "carniceria's" or butchers. In many cases these local businesses are now run by the third generation of the family and as their chorizo's are the best you can buy - just like grandma used to make...

We are lucky enough to have one such butcher in Orce village - "Julian" a true expert in every sense of the word. Established since 1982 Julian has grown his business through reputation, quality of product and service - his chorizo sausages are the best around.

Chorizo "sampler" packs: Accomodating as always Julian was more than happy to make us up some Orce chorizo sampler packs. Exclusive to serrano ham buyers if you havn't tried the Orce chorizo yet and would like a taster now is your chance! Keep an eye out in the shopping cart for further details.

View the Spanish deli >>>

Piquillo Pepper Tapas

2009-11-26T15:21:00.007+01:00

Pequillo peppers are one of those delights from Spain that fit in with a whole host of dishes from simple tapas on their own to salads and stews, even cold soups. Artisan pequillo peppers are still hand picked today between Autumn and early winter where they are then roasted over hot coals to give that "fire roasted" sweet pepper flavour - think "escalivada", barbequed, skinned and served with extra virgin olive oil.

Pequillo peppers are also very popular stuffed. Seafood is a firm favourite usually incorporating cod, hake or prawns. Cheese, minced meat and rice are also other tasty alternatives .

These Spanish peppers are a vibrant red and add a splash of colour to any Spanish table. Piquillo peppers are also one of those treats that do very well preserved, the sweet smokey flavour remains and they make ideal tapas. Served with Iberian ham pictured above the combination is completed only by a glass of good red. Enjoy!