SERRANO HAM, OLIVE, FETA & ROCKET PLATTER WITH HOMEMADE CROSTINI RECIPE
Provided by: Paul Merrett
Categories: Dinner, Lunch, Starter
Total time: 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
|1 loaf sourdough bread|
|olive oil , for drizzling|
|18 slices serrano ham|
|200g best-quality feta cheese|
|40 black Greek olives , such as Kalamata|
|handful rocket leaves|
|1 tbsp good-quality honey|
- The crostini should be made no more than 15 mins in advance. Slice the bread about ½in thick and brush on some olive oil. Heat a griddle pan and grill the bread in batches until the outsides are crisp and attractively marked by the grill, and the insides are still soft.
- Drape the ham over the largest platter you have – don’t lay it flat, allow it to billow slightly. Break the feta by hand into irregular chunks about the size of a walnut, then dot over the ham. Randomly place the olives on the ham and carefully place the rocket leaves across the platter. Just before your guests tuck in, carefully drizzle over a little olive oil followed by the honey. Put the crostini on a separate platter or in a bowl, and serve alongside the salad at the table.
Calories 552 calories, FatContent 33 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 4 grams fiber, ProteinContent 20 grams protein, SodiumContent 6.35 milligram of sodium
MAHON-MENORCA PINWHEELS WITH FIG JAM & SERRANO HAM – EATING …
Provided by: Edyta
Total time: 60 minutes
Prep time: 45 minutes
Cook time: 15 minutes
|2 sheets Puff pastry (store bought, defrosted)|
|1/4 lbs Serrano Ham (thinly sliced)|
|1/2 cup Cured Mahon-Menorca Cheese (shredded)|
|1/2 cup Semi-Cured Mahon-Menorca Cheese (shredded or 20 thin slices)|
|4 tbsp Fig Jam (up to 5 tablespoon)|
|1 Egg (beaten)|
- Defrost puff pastry according to instructions;
- Heat up the oven to 400F;
- Place defrosted puff pastry sheets on lightly floured surface and slightly roll the pastry in each direction;
- Spread 2 to 2,5 tablespoon of fig jam on each pastry sheet leaving half an inch from the edges;
- Add slices of Serrano ham on both sheets;
- Sprinkle shredded ¼ cup of Cured Mahon-Menorca Cheese on each sheet;
- Add either sliced or shredded Semi-Cured Mahon-Menorca Cheese on each sheet;
- Roll each sheet starting from one edge and stopping in the middle and then rolling from the other side;
- Wrap both pastry rolls in plastic wrap and refrigerate for at least 20 minutes or ideally for 40 minutes;
- Remove rolls from the fridge, discard plastic wrap and cut out the endings of the dough and then cut the dough into about ½ inch slices (you should have between 10 and 12 slices from each roll)
- Place the slices flat surface up on the baking sheet with parchment paper approximately one inch apart;
- Brush the slices with egg wash;
- Bake for 15 minutes on the middle rack; Serve warm
Calories 301 kcal, CarbohydrateContent 21 g, ProteinContent 8 g, FatContent 20 g, SaturatedFatContent 6 g, CholesterolContent 28 mg, SodiumContent 352 mg, SugarContent 2 g, ServingSize 1 serving
SPANISH TOMATO BREAD WITH JAMON SERRANO (SERRANO HAM) RECIPE …
Total time: 5 minutes
Prep time: 5 minutes
Yield: 10-12 serving(s)
|4 ripe tomatoes, chopped|
|1 garlic clove, finely chopped|
|3 tablespoons olive oil|
|20 slices baguette|
|5 -6 slices serrano ham|
- Mix together the chopped tomatoes, garlic glove, olive oil, salt and pepper. Keep in the fridge until needed.
- To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón serrano into pieces and put one piece on each slice of bread.
Calories 415, FatContent 6.5, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 659.2, CarbohydrateContent 74.3, FiberContent 3.7, SugarContent 4.6, ProteinContent 15.5
SERRANO HAM–WRAPPED PEPPERS WITH ANCHOVY-ALMOND CRUMBS …
Provided by: Jamie Purviance
Total time: 2 hours 52 minutes
Prep time: 40 minutes
Cook time: 2 hours 12 minutes
Yield: 4 to 6 servings
|3 tablespoons sherry vinegar|
|1 teaspoon minced garlic|
|¼ teaspoon kosher salt|
|¼ teaspoon freshly ground black pepper|
|¼ cup/60 milliliters extra-virgin olive oil|
|2 thick-fleshed red bell peppers, each 9 to 10 ounces, stems and seeds removed, cut lengthwise into 12 wedges (total)|
|1 tablespoon extra-virgin olive oil|
|3 anchovies (from a tin), drained, patted dry and finely chopped|
|1 cup/40 grams coarse sourdough bread crumbs (without crust)|
|1 teaspoon minced garlic|
|⅓ cup/35 grams roughly chopped roasted, salted almonds|
|1 tablespoon chopped fresh Italian parsley leaves|
|1 teaspoon minced fresh rosemary leaves|
|¼ teaspoon freshly ground black pepper|
|12 thin slices Serrano ham, each about 8 inches long and 3 inches wide (about 4½ ounces total)|
|12 shavings manchego cheese or Parmigiano-Reggiano® cheese (made with a vegetable peeler)|
|GrillMaster Blend, Apple|
- Prepare the grill for cooking over medium heat (400°F).
- In a small bowl whisk the vinegar, garlic, salt, and pepper. Slowly add the oil, whisking constantly until the vinaigrette is emulsified.
- Brush the cooking grates clean. Grill the pepper wedges, skin side down, over medium heat, with the lid closed, until they are softened but not limp and the skins are blackened and blistered, 10 to 12 minutes (do not turn). Transfer to a rimmed platter and, when cool enough to handle, peel away and discard the charred skin. Drizzle the peppers with about half of the vinaigrette and marinate at room temperature for at least 30 minutes or up to 2 hours.
- In a heavy, medium nonstick skillet over medium heat on the stove, warm 1 tablespoon oil. Add the anchovies and stir until they dissolve, about 1 minute. Add the bread crumbs and garlic and stir constantly until the crumbs are crisp and golden, 4 to 5 minutes, scraping the bottom of the pan to prevent sticking and burning. Mix in the almonds, parsley, rosemary, and pepper. Transfer the crumbs to a plate and let cool.
- Lay the ham slices out on a work surface. Place one pepper wedge crosswise on each ham strip, about 3 inches from one end. Top each pepper with a cheese shaving, and then divide the crumb mixture between the pepper slices. Fold the shorter ham end over the pepper and roll everything up to enclose the filling completely. Place the rolls seam side down on a platter. Drizzle some of the remaining vinaigrette over the rolls. Serve at room temperature.
SEARED SCALLOPS WITH SERRANO HAM
Provided by: Rick Stein
Yield: Serves 4
1. Wash the scallops to remove any sand and weed from the shells. Hold a scallop in one hand, with the flat shell facing uppermost, and slide the blade of a sharp, thin-bladed, flexible knife between the two shells. You may want to wrap the hand holding the scallop in a tea towel for safety.
2. Keeping the blade of the knife flat against the top shell, feel for the ligament that joints the meat of the scallop to the shell. Cut through it and lift off the top shell.
3. Pull out the frilly 'skirt' and black stomach sac which surrounds the white scallop meat and pink coral. Rinse away any sand from inside the shell.
4. Slide the knife under the scallop meat, keeping the blade close to the shell, and cut it away. Pull off and discard the small white ligament attached to the side of the scallop meat.
For the Seared Scallops with Serrano Ham
Arrange the ham and a pile of the salad leaves on 4 plates. Generously rub the base of a large non-stick frying pan with the block of butter and cut the remainder into small pieces.
Set the pan over a high heat and, as soon as the butter starts to smoke, add the scallops and sear for 2 minutes on each side, seasoning them with a little salt and pepper as they cook. Arrange the scallops on top of the ham.
For the dressing, remove the pan from the heat, add the sherry vinegar and stir to scrape up any residue from the bottom of the pan. Return the pan to the heat, add a tablespoon of water and whisk in the butter, a few pieces at a time, then add the parsley and season with a little salt and pepper. Spoon the dressing over the leaves and serve.
How do you eat Serrano ham?
Serrano ham is best enjoyed simply carved into slices as a tapa with a little bread and perhaps a drizzle of Spanish olive oil. Chunks of jamón can be used to flavour stews or to garnish chilled soups such as gazpacho or salmorejo.
Where does Serrano ham come from?
Serrano ham recipes. This cured, air-dried Spanish ham, also known as jamón iberico or pata negra, is considered to be one of the finest in the world. It comes from the native Spanish Iberian pigs and is only produced in south and south-western Spain.
What is the best Ham in Spain?
Some of the finest, including jamón iberico de bellota, come from pigs fed on acorns and will be aged for up to four years. Serrano ham is best enjoyed simply carved into slices as a tapa with a little bread and perhaps a drizzle of Spanish olive oil.
What is the difference between Serrano and prosciutto?
One of the main differences between Serrano and prosciutto is that Serrano is hung and cured for a year or longer, while prosciutto is cured for only a few months inside a covering of lard. This gives prosciutto a moister texture but Serrano a deeper flavor, lower fat content, and stronger bite.