Top Spanish Tapas...

Cazuela Mushrooms

2012-06-03T17:06:00.000+02:00

Earlier in the year we set about the project of building a clay oven on the patio, not an easy job using Spanish materials (traditional curved oven slabs) but in the name of keeping everything traditionally 'Andaluz' the oven was eventually finished and works great for cooking the usual suspects like pizza and bread (garlic and rosemary bread being a firm favourite).

Now the Spanish summer is in full swing we tend to use the oven for cooking hot tapas or a midday light lunch and this is where the terracotta cazuela performs really well. As as cooking vessel designed to cope with and retain the heat the 'cazuela' is suited a multitude of tasks, one of which is cooking food in olive oil.
The famous 'gambas al pil pil' (chili garlic prawns) may spring to mind but for this very simple tapas recipe we are using fresh mushrooms bought from our Spanish greengrocer.

Ingredients:

12 large Mushrooms (whole)
6 Garlic cloves (crushed)
200ml Olive oil

Cooking:

Leave the mushrooms whole, place in a 23cm terracotta cazuela.
Drizzle with olive oil.
Add the crushed garlic and mix well.
Place in oven and cook on 220 degrees for 20 minutes.

Our clay oven was approximately 250 degrees with the fire going inside so the mushrooms took slightly less time, you also get that lovely smokey flavour with clay oven cooking. As a tapa these mushrooms are great, just make sure to have some fresh crusty bread to hand to mop up that delicious olive oil infusion afterwards.

Spanish Ham 'Tacos'

2012-05-25T15:59:00.000+02:00

Spanish ham 'tacos' can be achieved from both the Iberico and Serrano ham although from the latter is much more common and readily available. Tacos from the Serrano ham can actually be cut during any stage of the carving, tacos are similar to diced ham but larger making them great to lightly sprinkle over salads, stuff mushrooms or chicken breast and to cook with. Tacos will become crisp when baked or fried and they are a firm favourite in Spain being lightly fried in olive oil before being patted dry then sprinkled over pumpkin soup.

Tacos can be served raw or cooked and add a lovely Spanish flavour to all types of chicken dishes, soups, casseroles and other Spanish meals.

Fresh Ham Tacos

Fresh tacos are easily achieved from either a full leg of Serrano ham or if you have a smaller boneless ham or ham piece. Simply carve one thick slice which should be around 3mm thick and then chop into small cubes. Fresh tacos like this are best served cold as the meat is moist and less chewy.

One handy tip for carving tacos is to slice from around the protruding hip bone which will eventually be encountered while slicing your ham – try to avoid carving a ‘curve’ into ham but if you find yourself doing so you can straighten up by carving shorter thicker pieces from near the bone.

Tacos from the Bone

Another way of achieving tacos is from those hard to reach areas of the Serrano ham such as around the hip joint. There are places in a Spanish which require the use of a small boning knife and these areas are usually left until last. Instead of wasting the last of the meat you can carve out small pieces and be surprised how much meat is still left on that leg! Ham pieces such as these can be cut into tacos and used in cooking, if the ham is old (ie been cut into a month or so prior) then your tacos may be quite hard – these are ideal for cooking with especially in casseroles where the meat will soften in the juices or sauce.

Tagine Octopus wth Courgette

2012-05-18T08:49:00.001+02:00

Spanish seafood tapas are extremely popular in the summer months and with octopus being fairly cheap it is a firm and delicious favourite which is easily cooked. A whole octopus may seem like a challenge but usually the octopus or ‘pulpo’ is ready cooked making it very easy to work with. For this simple tapas recipe you will need half a medium octopus and a tagine - the magic cooking pot which retains flavours and is suitable for a multitude of cooking tasks. Terracotta tagines are also suitable for the barbeque or grill which is how this recipe has been cooked. Great flavours, easy cooking!

You will need: (5 – 6 tapas servings)

Half a cooked octopus

1 Courgette

10 Garlic cloves

500ml Olive oil

Equipment: 24cm Tagine

Method:

1. Prepare the octopus by removing the beak and chopping into bite sized pieces (leave the thin ends of the tentacles quite long for presentation. You can also simmer the octopus for 30 minutes to make it more tender even of pre cooked.

2. Peel and dice the garlic cloves.

3. Add a splash of olive oil to the tagine and fry off the garlic before adding the rest of the olive oil

4. Slice the courgette and add to the oil with the octopus.

5. Cook over the grill for 10 – 12 minutes giving a quick stir half way through.

6. Serve in tapas bowls or cazuelas with cocktail sticks for perfect seafood tapas.

Spanish Ceramic Bowls

2012-04-28T14:09:00.000+02:00

If you have ever been to Spain on holiday and wished you could take home some of the stunning Spanish ceramics which are made here but thought they might not last the journey home in the suitcase then we have the perfect solution for you!

Introduced in late 2011 the new ‘Baecula’ range is one of the most vibrant examples of hand painted ceramics from Andalucia in southern Spain. So taken were we with its striking colours and unique patterns during a trip to the town of Jaen we simply had to make this range available as were sure that our customers would love it.

Baecula (pro: ‘by-cooler’ ) is the ancient name for the town of ‘Bailen’ in the southern region of Jaen in Andalucia. The name changed after the battle of Bailen in the 19^th century and has been adopted by our ceramics manufacturer to name one of their very first ranges of Spanish ceramics.

It is not really until you hold these ceramics in your hands that you fully appreciate the weight and quality, with each piece painted by hand there are literally no two the same making the Baecula range very unique indeed. For those looking for that unusual gift this selection of Spanish ceramics delivers both quality and vibrancy from Andalucia. Newly introduced is a trio of stunning bowls for salads, fruit, couscous and general serving, the type of size that would not last the journey in a suitcase or hand luggage! The largest of the three is a fabulous piece measuring 24cm in diameter and a bowl that makes a great centerpiece on any table, there is of course a full range of unique bowls, servers and olive oil pourers available.

If you enjoy Spanish cooking or indeed any type of Mediterranean cuisine and need something a little more colourful than the usual storage pots then the Baecula range has the perfect solution for your kitchen. Introduced to the range are lovely big garlic storage pots, spice jars, herb pots and pestle and mortar which will add some lovely bright Spanish colours to your worktops or shelves.

The introduction of the new Bailen ceramics as well as other designs of Spanish pottery spells the beginning of a whole new product range in your online deli. Here at Orce Serrano Hams we don’t just offer some of the finest locally produced Spanish meats and other foods, we also want you to enjoy serving your Spanish food and tapas in typical Andalucian style thus creating a gastronomic and colourful experience direct from Spain in your own home.

More coming soon!

Discover the full range HERE

Courgette with Mushrooms and Sweet Chili

2012-04-20T10:21:00.000+02:00

Spanish vegetarian tapas may be less popular than meat based tapas dishes but there are an extensive variety of vegetarian tapas to experiment with. This vegetarian dish is one such recipe which worked very well and uses simple flavours through healthy ingredients and good extra virgin olive oil.

This recipe can also be made with green beans, or with the addition of lentils or chickpeas. A tapas recipe that can be served on toast, with bread or simply on its own in tapas bowls or as a side dish.

Cooking time: 10 minutes

You will need: (4 tapas)

1 Medium courgette, sliced

300g Mixed mushroom, sliced

2 Small sweet chili’s, chopped

1 Clove garlic, chopped

Olive oil

Method:

1. Heat a drizzle of olive oil in a frying pan or terracotta cazuela and fry the chopped garlic and courgette.

2. Add the mushrooms and sweet chili to the pan and fry for a further 3 – 4 minutes until the ingredients begin to brown.

3. Serve in tapas bowls, on toasts or bread and drizzle with olive oil.

Catalan Spinach

2012-04-13T17:06:00.002+02:00

This is a traditional Catalan way to serve spinach which we tried with our visiting neighbours from Barcelona - they seem to put pine nuts in everything! It a lovely side dish which can also be served on toast as a tapa.

Ingredients:

1 kilo (2.2lbs) fresh spinach

70g (2.5 oz) raisins

4 tablespoons pine nuts

2 cloves garlic

1 medium onion

150ml (5 fl.oz) olive oil

Salt

Method:

1. Put the raisins to soak in boiling water for 10-15 minutes.

2. Meanwhile, lightly toast the pine nuts in a dry frying pan and set aside.

3. Thoroughly wash the spinach, drain, remove the stems and tear up roughly

4. Peel the onion and chop finely, peel and crush the garlic.

5. Heat the oil in a large frying pan or terracotta cazuela and slowly cook the onion for 5 minutes until soft and translucent. Add the garlic and cook for a further 2 minutes.

6. Remove the raisins from the water and drain.

7. Add the spinach and mix well with the oil so it gets a good coating.

8. Add the pine nuts and the raisins to the pan, mix well and cook on a low heat for 10 minutes until the spinach has wilted and turns dark green

9. Season with salt and serve

You can also add 150g(5.25 oz) chickpeas to the pan when you add the spinach or top the whole dish with a few green olives cut into quarters

Serves 4-6

Iberico Ham with Chickpeas & Tomato

2012-04-02T09:40:00.001+02:00

Iberico ham tapas using the finest acorn bellota “jamon”. Using Iberico ham in Spanish recipes is a careful business, making sure that the flavour of the ham remains at the forefront of the dish. Chickpeas and tomatoes are two such ingredients that compliment the strength of the ham as well as adding depth to a simple tapas recipe.

You will need:

100g Iberico Bellota Ham

400g Chickpeas, soaked

12 Vine cherry tomatoes

Dried Thyme

Extra virgin olive oil

Parsley to garnish

Method:

Open the Iberian ham or carve from the leg and leave to breath for 30 minutes at room temperature.

Meanwhile halve the cherry tomatoes and place in a bowl, sprinkle with a pinch of thyme and pour over a generous slug of good extra virgin olive oil.

Place the chickpeas in a saucepan and cook for 10 minutes, drain thoroughly and add to the tomatoes.

Cut up your slices of Iberian ham into inch squares and add to the rest of the ingredients – mix well until everything is covered in olive oil.

Spoon into glasses, garnish and serve with fresh salad and olives.

Braised Liver in Asturian Cider

2012-03-28T10:08:00.000+02:00

This braised liver recipe serves at least six people and is packed full of Spanish flavour. Cured pancetta is used to add that bacon flavour and when braised in Asturian cider and herbs produces a lovely rustic dish ready for any table.

You will need:

1kg Whole pigs liver

250g Cured Spanish pancetta, sliced

6 Baby carrots

1 Onion

Bouquet garni

Salt

Cracked black pepper

50cl Asturian cider

Chicken stock

Method:

1. Preheat the oven to 180 degrees.

2. Clean the liver by removing the skin and inner tubes.

3. Place half of the pancetta in the bottom of a cazuela or casserole.

4. Slice the carrots and onion; add to the liver then place the tied herbs on top.

5. Pour the cider over the liver then top up with chicken stock so the ingredients are just nearly covered.

6. Place the remaining pancetta over the top of the liver and cook in the oven for 40 minutes until liver is cooked through.

7. Remove from the oven and transfer the liver onto hot plate to keep warm (or place back in oven for 5 minutes.

8. Strain the sauce into a pan and bring to the boil over a high heat. Reduce by half.

9. Divide the liver into the required portions and pour over the sauce, serve piping hot with seasonal vegetables and mashed potatoes.

Garlic Octopus

2012-03-12T10:20:00.001+01:00

Octopus recipes are a firm favourite in Spanish tapas cooking, octopus is inexpensive, tastes great and is extremely versatile. Octopus dishes are popular in Galicia as well as in Andalucia, both of which boast rich coast lines and are proud of their seafood dishes, recipes and fresh hand caught capture. Octopus needs to be fresh so for this recipe we recommend visiting your local quay and buying the very best available.

You will need:

1kg Fresh octopus

4 Garlic cloves, crushed

1 Large onion, diced

½ Lemon, squeezed

150ml White wine

Olive oil

Broadleaf parsley, chopped

Method:

1. Cook the whole octopus in hot water and lemon juice for 50 minutes (do not boil)

2. Remove from the pot and let cool then chop up the octopus into 2” segments.

3. Heat a generous splash of olive oil in a cazuela and heat.

4. Add the octopus to the cazuela with the garlic, wine and onion and cook until the wine begins to evaporate.

5. Sprinkle with fresh parsley and serve with fresh bread so mop up the infused olive oil.

Barbeque Mustard Chicken

2012-03-07T12:06:00.000+01:00

This simple recipe for barbequed mustard chicken is quick and easy to make and works perfectly on the barbeque. We cooked this recipe after being given a rather large jar of hot Dijon mustard from a French neighbour in Orce village. The chicken pieces are marinated in the mustard for a few hours before being thrown straight onto the grill, the end result is an almost nutty flavour from the mustard together with the smoky flavours of barbequed chicken pieces.

Preparation time: 3 hours. Cooking time: 20 minutes.

You will need: (serves 4 - 5)

1 Full chicken, parted

5 Tablespoons Dijon mustard

Method:

1. Place the chicken pieces into a terracotta cazuela, cut the breasts in half if they are large. Skin can be left on.

2. Spoon over the mustard then mix well ensuring all the chicken is covered.

3. Cover and marinade in the fridge for at least 2 hours.

4. Grill the chicken over the barbeque for 10 minutes each side or until cooked.

5. Serve with mixed salad or boiled potatoes.

Chicken and Iberico Chorizo

2012-02-28T08:26:00.000+01:00

Chicken and chorizo is a typically Spanish combination, usually fried to make Spanish tapas the juices from the chorizo are infused in the chicken making delicious bites to eat. This recipe however uses Iberico chorizo (or longaniza) as a key ingredient in a Spanish casserole. The dish is cooked in a large terracotta cazuela combining tomatoes, plenty of garlic, peppers and herbs. There is also the addition of split marinated olives making this Spanish chicken dish full of Andalucian flavour. Warming at any time of the year, especially as a winter meal on those cold evenings.

You will need: (makes 8 kebabs)

1 Large chicken, parted

200g Iberico chorizo/longaniza

200g Split olives

1 Red pepper, sliced

500g Tinned plum tomatoes

8 Garlic cloves, crushed

Teaspoon dried thyme

12 Black peppercorns, crushed

Equipment: 37cm terracotta cazuela

Method:

1. Part the chicken into thighs, drummers, wings and breasts, cut the breast in half and place into the cazuela.

2. Drain the juice from the tin of tomatoes into the cazuela and roughly chop the tomatoes (in the tin using an old knife or squeeze with your hand)

3. Remove the stones from the split olives, tear olives in half and add to the casserole.

4. Add the rest of the ingredients to the cazuela and mix everything well using your hands making sure all of the chicken is covered.

5. Cook in the oven at 180 degrees for 1 hour 35 minutes.

6. Serve Spanish style by placing the cazuela center table and serve with seasonal vegetables or mashed potatoes.

Pan fried mackerel with thyme

2012-02-20T09:04:00.003+01:00

Pan fried mackerel is an exceptionally easy dish to make, get your fishmonger to fillet the mackerel for you and you have the basic ingredient for a delicious Spanish summer dish. If you are lucky enough to be able to buy from a fish quay or even catch your own then this dish can also be

*cooked outdoors with ease. Great seafood flavours!

You will need: (serves 4)

4 Large mackerel fillets

1 Lemon

Handful fresh thyme

Knob of butter

Olive oil

Salt

Pepper

Method:

1. Place the mackerel fillets skin side down onto baking tray.

2. Season with the thyme, salt, pepper and grate over with lemon zest then drizzle with olive oil.

3. Leave to marinade for at least 10 minutes.

4. Squeeze over the juice from the lemon then oven bake on a high heat for 10 minutes.

*For outdoor cooking simply prepare the mackerel in the same way described but marinade for 30 minutes. Lightly fry in olive oil or butter for 5 minutes skin side down.

Pequillo Pepper Stuffed Mushrooms

2012-02-17T10:37:00.000+01:00

Spanish pequillo peppers, usually it the pepper that is stuffed but for this recipe we are turning the tables by stuffing large white mushrooms with chopped pequillo pepper which are then topped with Manchego and baked for 20 minutes. Simple tapas, big flavour.

You will need: (12 Tapas)

2 Pequillo pepper (tinned or jarred)

12 Good sized white mushrooms

100g Manchego cheese

Method:

1. Pre heat the oven to 180 degrees.

2. Clean the mushrooms and remove the stalks.

3. Peel the mushrooms and arrange on a baking tray.

4. Slice each pequillo pepper into 12 small pieces and place two pieces of pepper into each mushroom.

5. Cut the Manchego into inch square slices and place on top of the pepper.

6. Bake in the oven on 180 degrees for 20 minutes or until mushrooms are cooked.

7. Garnish with parsley and serve.

Campo Roast Pork

2012-02-15T10:54:00.000+01:00

Spanish roast pork comes in many guises, pork is very popular in Spain, particularly in Andalucia. There are so many pork recipes handed down through the generations it is hard to keep up! Many, like this one are very simple and require only a few ingredients but with flavour being the most important aspect of food even a basic roast can deliver.

Here we have a sweet campo pork roast using vegetables, plenty of seasonings and the secret ingredient – amoroso sherry.

You will need: (Serves 5 - 6)

1.5kg Boneless pork joint

3 Large carrots, halved lengthways

1 Large onion, thinly sliced

2 Sprigs fresh thyme

4 Bay leaves

Cracked black pepper

25cl Amoroso sherry

Sea salt

Olive oil

Method:

1. Preheat the oven to 140 degrees.

2. Halve the carrots lengthways, leave the skins on and lay in the bottom of a terracotta cazuela.

3. Peel and slice the onion laying the slices on top of the carrots, add two bay leaves.

4. Place the pork on top and drizzle with olive oil, season with salt and pepper then rub in all over the top of the joint.

5. Pour in the amoroso sherry around the pork.

6. Place the remaining two bay leaves and the thyme on top of the pork, cover with kitchen foil and roast for 2 hours.

7. Remove the kitchen foil, turn up the oven to 180 degrees and roast for a further 45 – 60 minutes.

8. When cooked remove the pork and leave to rest for 5 minutes.

9. Meanwhile place the cazuela on the hob and reduce the liquid by half.

10. Slice the joint and pour over the juices, serve with seasonal vegetables.

More Recipes

Spanish Recipe Book

2012-01-06T17:38:00.000+01:00

Two Old fools - Ole.

The much awaited second book by acclaimed author Victoria Twead is now available. The book is all about Victoria and Joe's life and adventures living in a small village in the back of beyond in rural southern Spain and the sequel to her first book, 'Chickens Mules and Two Old fools' Full of amazing and sometimes hardly believable incidents which can happen here daily, Victoria has written a masterpiece which will have you laughing out loud and wanting more. Victoria has a fantastic comedy writing style which is down to earth, refreshing and makes us all want to read on and on.... As with her first book, we at Orce Serrano Hams have been honored to be asked to contribute our Spanish recipes to the first book and the sequel which we did with pleasure. In the picture exert you can see Victoria's acknowledgment by dedicating a whole page to us - how exciting!

What is even more exciting though is that we have been working closely with Victoria and Joe over the past three months to produce a unique, rustic and completely new book of Spanish recipes. The book, 'Mouthwatering Spanish Recipes' which will be available to download via Amazon kindle, Sony, iPad, Kobo, Diesel and more..., very soon, incorporates some of our best and most popular recipes featured in both of Victoria's books - Plus some brand new local Spanish recipes, never published before courtesy of our local village bars and thanks to the local chefs here in our village of Orce. We have chosen the best from tapas dishes and salads to main meals, vegetable dishes, drinks and desserts, plus the most amazing Paella Recipe you will ever try - direct from our local village chef, this recipe will never disappoint and upon reading it, we guarantee you will want to try it!

The book 'Mouthwatering Spanish Recipes' will be available to download soon so look out for it on Amazon, WHSmith, Diesel, Sony etc - it will also be available on our own websites orce serrano hams and Victoria Twead

Happy Cooking!

Churros

2012-01-02T10:26:00.000+01:00

This recipe for Spanish churros is exactly the same as the recipe used here in Spain. Simply add sugar to your churros or some thick Spanish drinking chocolate (chocolate a la taza) for a fabulous Spanish breakfast!

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.

Traditional Churros

Churros can be purchased all over Spain and are traditionally made outside of Spanish coffee bars and in catering vans usually pitched at local markets. The “churrera” is the piece of equipment used to hold the freshly mixed batter, the mixture is poured into the churrera and then forced out via a nozzle using a large wooden plunger directly into the hot oil.

The process is carried out using a large degree of skill and is very quick! Large swirls of batter are poured into the fryer, removed a few moments later then chopped up using scissors into six inch lengths before the churros are served in paper.

Most Spanish coffee bars will have churros being made, usually all morning directly outside the front doors. These bars are where you can order “Chocolate a la taza” the thick Spanish drinking chocolate which can be served hot or cold. It is said that if your churros stand up in the chocolate without falling to the side of the cup then the mixture is perfect!

Sugar or chocolate – the choice is yours.

Spanish Christmas Drinks

2011-12-23T19:37:00.002+01:00

Honey Lemonade Recipe (Limonada de Miel)

This is an absolutely delicious drink, so simple and great served chilled in the summer or hot in the colder months. Often used as a night-time soother with a tot of brandy if you have a cold. We make it a lot, it is so fresh and natural and almost worth having a cold for!

We would like to wish our customers a very Happy Christmas and a prosperous 2012. From all of us at Orce Serrano Hams, FELIZ NAVIDAD!

Ingredients:

Juice of 2 lemons

3 Tablespoons of clear runny honey

600ml boiling water

Method:

In a large jug, mix the lemon juice with the honey and dissolve in a little of the boiling water.
Top up with the remaining boiling water.
Serve hot or chill for 2 hours and serve with ice in the summer.

Spanish Ham for Christmas

2011-12-03T18:18:00.001+01:00

If you have ever thought about trying out a Spanish ham for Christmas then why not take the plunge this year with a perfectly cured Serrano ham 'Curado' from the Andalucian town of Maria?

Nestled in the foothills of the Sierra de Maria mountain range this curing house produces some of the finest cured Serrano hams in southern Spain and has an enviable reputation.

A Spanish ham makes an impressive Christmas gift and will sit center stage of any table and will also last well into 2012 (depending how big your New Years Eve festivities are!). All hams from Maria come with comprehensive storage and carving instructions as well as a full list of tapas serving suggestions making sure you get the very best from your Spanish ham.

As a limited time offer all serrano hams qualify for a 10% DISCOUNT using this code XMAS10 at the checkout.

Find out more...

Why not take advantage now and discover the flavours of a ham that comes not only direct from Spain but which is also tested for maturity and picked by hand especially for you the same day prior to dispatch. Each ham also comes presented in black netted muslin making the ideal gift this festive season!

Boxing Day Tapas - Serrano Ham and Turkey Stuffed Endives

Spanish recipe for leftover Christmas turkey using Serrano ham, ever wondered what to do with those turkey leftovers? Tapas! Cold turkey goes very well with a slightly salty cured Serrano ham so using the two together we have created some very simple tapas served in endive leaves with allioli garlic mayonnaise.

Ingredients:

200g Leftover turkey
100g Serrano ham, sliced or diced
Allioli
Ground black pepper
Salt
Extra virgin olive oil

Method

Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on a plate.

Spread 1 teaspoon of allioli along the bottom of each leaf.

Tear up the turkey (leg, breast or both) and arrange in the bottom of each leaf, season turkey with salt and pepper.

Top with Serrano ham.

Drizzle with good olive oil and serve with vine tomatoes and fresh bread.

Makes 6 tapas

Slow Cooked Leeks (Puerros cocidos)

2011-11-26T18:37:00.001+01:00

This recipe for slow cooked baby leeks or 'puerros cocidos' is all about the sweet, soft, melt in the mouth leeks that make perfect hot Spanish tapas.

We first had a version of this in our local village bar a couple of years ago as a tapa where we were served small rounds of super soft leek that almost disappeared on your tongue. They are even more delicious served whole as a side dish or starter. A warming tapa is always welcomed on those colder day and with leeks being cheap and easy to buy and packed with flavour they make a great alternative tapa also suitable for vegetarians. Enjoy!

~ 10 minutes preparation ~ 1 ½ hours cooking ~

Ingredients:

8 small leeks (the smaller the better)

6 cloves garlic

2 fresh bay leaves

150ml extra virgin olive oil

150g unsalted butter

250ml white Rioja

Hot water

Sea salt

Freshly ground black peppercorns

Method: (serves 4-6)

1. Chop off the green tops of the leeks, then remove as much of the outer layers as necessary so you are left with the neat white inner leeks. Wash and pat dry.

2. Peel the garlic and slice. Heat the olive oil in a large earthenware cazuela or oven proof dish and gently fry the garlic for 3-4 minutes until golden.

3. Add the leeks to the cazuela in one layer and add the bayleaf.

4. Add the butter, wine, a pinch of salt and enough hot water to just cover the leeks.

5. Bring to the boil and then lower the heat to its lowest setting. Cover and cook gently for 50-60 minutes until the leeks are very soft, all the way to the centre.

6. Remove the leeks set aside and keep warm.

7. Turn up the heat under the cazuela and cook the liquid for 15 minutes.

8. Transfer the leeks to a deep serving plate, pour over the reduced sauce and season again with salt and pepper.

Crema Catalana

2011-11-22T19:28:00.001+01:00

Crema Catalana is a very popular dessert in bars and restaurants and you can readily buy premade ones but the home made version is by far the best. It is basically just home made custard with a topping of caramelised sugar. Simple but delicious.

Its not often we do desserts but this one and others like it are well worth a mention for those of us with a sweet tooth! You can also discover more Spanish dessert recipes in the soon to be published book "Mouthwatering Spanish Recipes" available this December on Kindle Fire. Enjoy!

Ingredients:

200g (7 oz) sugar

120 ml (4 fl.oz) milk

750 ml (25.5 fl.oz) milk

6 egg yolks

3 tablespoons corn flour

Cinnamon stick

Peel of ½ a lemon

Method:

1. Beat 150g (5 ½ oz) sugar and the egg yolks together in a bowl

2. Pour 750ml (25.5 fl.oz) milk into a saucepan with the cinnamon stick and the lemon peel and bring to the boil.

3. As soon as the milk has boiled, remove from the heat and strain the milk into the bowl with the eggs, whisking continuously until they are blended together.

4. Dissolve the corn flour into the 120ml (4 fl oz) of milk and stir into the larger milk mixture (which will now be custard)

5. Pour the custard back into the pan and cook on a very low heat stirring all the time until it just starts to gently bubble.

6. Remove from the heat and strain into small shallow cazuelas or dishes (straining the custard will remove and lumps which may have formed.) Allow the custard to cool so it is quite solid.

7. To serve sprinkle each dish with the remaining sugar and then caramelise by heating a small metal spatula (until it is red hot) and placing on the sugar for a few seconds. Or place under a very hot grill for a few seconds, long enough to caramelise the sugar.

Makes 6 - 8 puddings

Pots of Spain

2011-11-11T19:18:00.001+01:00

'Pots of Spain' is a brand new blog all about Spanish ceramics. We thought it was about time to write about something else we are both passionate about and that is Spanish pottery ~ from tapas bowls to garden pots and floor tiles you will find it all on Pots of Spain!

Terracotta and hand painted ceramics have featured on the Top Spanish Tapas since 2008 but now we are going into more depth looking at painting designs, techniques, where it is all produced, how and where to buy and much more. Pots of Spain focuses solely on Spanish ceramics and with so many designs and colours available we welcome you to pop by, be inspired and discover some traditional hand painted Spanish ceramics.

We will be covering all aspects of Spanish terracotta, hand painted ceramics from different regions of Spain, production, paints and the history behind the tradition as well as talking to producers. Spanish ceramics are vibrant, rustic, functional and above all ooze 'Spain' so we welcome you to visit the blog, leave a comment or two and discover some lovely colours in almost every shape and size!

Pots of Spain

Iain & Gayle

Orce Serrano Hams in Australia

2011-11-08T14:00:00.000+01:00

A word from our friends down under ~ 'Artesano'

For those of you living in Australia or if you have family or friends living there, you can now conveniently buy Orce Serrano products DownUnder. We featured Artesano de España back in our April news and events but are excited to announce the launch of their new e-commerce site at artesano.com.au perfectly timed for the coming festive season.

Artesano de España have an exclusive range of Orce Serrano Hams products including authentic ceramic cookware and tableware from our Terracotta, Gaudix and Granada ranges.

They are based just North of Sydney and sell our products via their website. Artesano also maintain a regular presence at some of Sydney’s popular village and organic food markets so that their potential customers “can get to see an feel the products and basically fall in love with them” says Artesano’s creator Sarah Beard. You can keep track of where and when Artesano will be selling their wares by signing up to there newsletter at artesano.com.au or via their blog at artesanofromspain

Here at Orce Serrano Hams we get a lot of enquiries from DownUnder and according to Artesano’s Sarah Beard, “Spanish Tapas are “In” and they’re “Hot”. Tapas bars and Spanish restaurants are opening up in all the popular restaurant areas around Australia. Australians love tapas and the tapas style of eating is perfectly suited to their way of life and climate”. Gayle and I are really excited that we can now offer you a convenient way to buy our authentic Spanish artisan products in Australia.

Beard writes “We are currently importing a selection of Orce Serrano Hams, Spanish homewares for the kitchen and table, typically what we would call our "tapas range”. Traditional terracotta tapas dishes (cazuelas) for cooking and serving as well as Orce Serrano’s stunning artisan range of tableware and serving dishes from artist, Juan Manuels Guadix studio, Andalucia. We have also recently expanded our product line to include the highly sought after Granada range. With the festive season upon us these unique and very attractive pieces look stunning on any summer table. In addition we are increasing our range of sizes in the cazuelas as well as introducing the classic deep cazuela and the terracotta tapas trays. So there is a whole range of gorgeous authentic Spanish homewares to choose from for entertaining over the festive summer season. The quality and beauty of Orce Serrano Hams products make unique and classic gift ideas - all the way from Spain”.

Artesano de España plan to expand their product line to include many more of our unique products including our artisan olive wood products, much more of our decorative ceramics from the Jaen and Granada ranges, as well as products from our new Spanish garden & outdoor range, including Spanish mosaic tiles and house numbers.

“At Artesano our goal is to provide our customers with unique products sourced from local artisans in Spain. The kinds of products that become the talk of the table, that catch the eye, that have a story and which all have a unique quality to them. Iain and Gayle at Orce Serrano Hams are enabling us to do this. The quality and beauty of their product range is exceptional and we are very excited about bringing much more of Orce Serrano Hams extensive range of authentic Spanish products bring an traditional Spanish experience that can be enjoyed in a contemporary Australian setting”

Thank you so much Iain and Gayle from Artesano de España and Australian lovers of authentic Spanish artisan products.

Spanish Terracotta

2011-11-01T17:47:00.000+01:00

There is nothing quite like cooking in Spanish terracotta, it creates a warmth in the kitchen simply to look at and when you have a casserole bubbling away in a clay pot or traditional cazuela there is no denying the Spanish influence at work.

The Spanish cazuela or 'clay dish' is without doubt the most famous of Spanish glazed clay but there is so much more available, almost every shape, size and function either hot or cold every kitchen needs a little Spanish earthenware...

Made from mud... Spanish terracotta is literally that, mud, there are two types - white mud which is usually used for hand painted ceramics or brown mud (as a loosely used term in Andalucia) which is used for the more rustic of pieces including the terracotta cazuela and all of its many cousins.

The versatility of Spanish clay has been recognised for centuries, back in the day clay was used for almost every cooking vessel in the kitchen and arguably went out with the ark and has now made a significant comeback. Ask any budding cook, Spanish chef or even an old school Andalucian house wife and clay cooking is were its at, in fact Andalucia never lost the conception, yes there are paella pans when cooking a good old rustic family paella, but one can still be conjured in a flat cazuela not to mention tapas and other hot dishes in the extensive array of pots and cooking trays available. The old fashioned Spanish kitchen is a wonderful place to visit, terracotta lies nested on shelves, a certain rustic influence that is typical all over Spain.

Well used terracotta becomes 'seasoned' after every use, particularly when used regularly over a high heat or naked flame, a Spanish cazuela or cooking tray really isn't christened until it achieves that fire licked black edge. A certain shine becomes evident as does weight in a well used terracotta piece, cooking in clay develops with every casserole, soup, leg of lamb, rice dish or braised rib and will certainly stand the test of time. Look after your Spanish terracotta and will look after you.

Made in unusual designs Spanish terracotta comes in all shapes and sizes, take the 'sarten' for example, the ultimate in simplicity... The sarten (frying pan) is a small terracotta cazuela with a handle. The handle itself has a hollow cavity running its length meaning that the handle remains cool when you have piping hot food over the grill or gas hob at the other end, simple works so why complicate things!?

For a more comprehensive look at Spanish cazuelas and other terracotta cookware take a look here and discover the versatility of 'mud from Spain'

How long will Spanish ham last?

2011-10-16T17:10:00.000+02:00

How long Serrano ham lasts for is one of the more commonly asked questions we get asked at Orce Serrano Hams. The answer really does depend on a number of factors but in the main if you bank on around 6 weeks (providing the ham is not devoured before then).

Factors effecting the longevity of a Spanish ham will depend on the hams size and also the conditions it is kept in either prior to or after cutting into. A good example would be a Spanish ham bought for Christmas in mid November where perhaps it may need to be hidden away or stored until the big day... The best conditions are in a cool and preferably dry place where the ham will happily continue to cure and come to no harm at all. The big question though is how long will a ham last after being cut into?

There are various answers to be found on the internet but as mentioned before the 6 week mark is a good guideline, again in fairly cool conditions away from moisture. Once a ham is 'opened' it immediately begins to dry out, the best way to combat this is to smear olive oil over the exposed meat to help keep it moist. If the ham is regularly being carved ie every day or two then this will not be necessary but should the ham be left for any longer then it will need a little oil and also covering with a tea towel or muslin cover (a ham needs to be covered after every carve)

To keep a ham longer will compromise its flavour drastically and also its texture as once cut into it will dry and begin to harden and crack. This of course is not usually a problem as a Spanish ham never tends to last that long! We recently received an email from a client saying they had read that a ham would last for up to a year once cut into and what was the reason for the huge time difference compared to other information he had read. In reality a ham needs to be enjoyed and consumed within a few weeks - just as the Spanish do, a year is simply too long and would waste all of that flavour, aroma and texture of the meat and would result in a very hard ham indeed if it was kept that long after being cut into.

There is no hurry in eating a Spanish ham, indeed it is a purchase that needs to be savoured, matched with cheeses, wines and fruit so should never be rushed, it simply pays to enjoy that ham regularly as tapas, as an ingredient or simply on its own over a month or so and remember that olive oil!

Useful Links:

Ham Storage
Ham Carving
Cooking with Spanish Ham
Sliced Spanish Ham
Serrano Ham - The Full Story

For further information on purchasing hand picked Spanish hams and buying choices visit Orce Serrano Hams

Hand Painted Tapas Bowls

2011-10-02T13:32:00.000+02:00

It has been quite an interesting few weeks searching out new ranges of Spanish ceramics and after several visits to Spanish ceramic manufacturers the existing collection of tapas bowls, trays, platters and servers has increased even more with additional lines planned for the near future.

Seeing the production of these ceramics is always interesting and witnessing the sheer skill that goes into the painting, each piece is painted and glazed by hand before being fired at over a thousand degrees. The 'Olivo' collection (left) will be available in late October 2011, a typically Spanish design depicting the olive on a rustic yellow background and available in all the usual shapes and sizes including mini 10cm tapas bowls, mini trays, salad bowls and a range of other sizes and designs.

To the right we have an example of the existing 'Jaen range, a vibrant series of hand painted ceramics in different designs including oranges, reds, blues and greens.

Terracotta is great for rustic serving and cooking and there is none better than the humble terracotta 'cazuela' but if it is a little Spanish colour you are after then the Jaen range delivers on all levels, quality pieces, very Spanish and weighty the Jaen range is sure to set off your tapas table or display and get the guests asking questions..!

For more information on the Jaen range and to see the production of these ceramics take a look at our News & Events pages, to see what is available click here and remember to keep an eye out for the up and coming 'Olivo' range.