Tuesday, 31 July 2012

Ten tips to enjoy a Spanish Cured Ham

We know you love that special flavour of the Spanish Cured Ham, but do you know how to enjoy it? Here we have 10 tips we consider essential: 



  1. Should not be eaten fresh out of the cellar: it’s better to wait a couple of days, until the ham temperature reaches about 20-25 ºC (68-77 ºF). Keep it in a cool and dry place with indirect light.
  2. The slices should be thin and of medium size (5-6 cm.), but take care on not break the slice while carving.
  3. Fat gives juiciness, aroma and flavour. Remove those white stripes is forbidden.
  4. Every time we finish to carve, is very convenient to cover the ham with pieces of bacon and crust (we have removed at the beginning). This will keep it much better and prevent drying. 
  5. Use two knives: one smaller and rigid to clean the crust, and another long and very flexible to slice the ham. Must always be perfectly sharp.
  6. If you want to eat the ham gradually at home, it’s useful to begin the piece by the stifle, with the hoof facing down. So we avoid that the most juicy part (main hub, with the hoof facing up) to dry quickly.
  7. Serve in circular shape, covering the plate, but don’t stack slices (see photo)
  8. If you want to accompany with wine, the best is a white with wood aroma. Also perfect are champagne, cider, dry sherry or chamomile.
  9. Make chunks from the nearest meat to the bone. Can be used in stews, salads or simply as a snack.  
  10. Safety comes first: careful with the slicing direction and where you do with the free hand. It’s necessary that the ham table (carving table) fixes the ham properly.


We hope these ten tips will help you make the most of every ham. Enjoy it!

Friday, 27 July 2012

Sobrasada red sausage: types and recipes


Sobrasada is the most distinctive and appreciated product in the Balearic Islands. But is not unique to Mallorca, is also made in many other parts of Spain. We find three different types of Sobrasada, depending on the breed of the pig:

  • ‘Porc negre’ (black pig for Spanish): from Balearic Islands
  • Iberico (Iberian pig): from Extremadura, Andalusia and Castilla mainly.
  • White pig: from all other parts of Spain, especially in the north (Teruel and Pyrenees).


The three types are delicious, and the taste is not too much different. The largest difference is due to the recipe. Each area, even each village, Sobrasada is made in different ways, with their own artisan and traditional methods. 



The Sobrasada looks like a sausage, because the mixture is stuffed in natural casings, but actually, the texture is more like a soft pâté. When eaten on its own, it’s usually spread on a toast with a slice of Manchego cheese. Many chefs say that Sobrasda is the best pâté in the world.

We’d love to show you how we made the Sobrasada, so here you have a homemade sobrasada recipe by now:

Ingredients:
  • 2/3 of pork tenderloin
  • 1/3 fatback and lard in equal proportions
  • Salt
  • Pepper
  • Hot paprika


Preparation:

Mince the meat finely, fatback, and lard and season with salt, pepper and paprika. Fill natural casings with the mixture and cure the sausages in a cool place of about 50ºF. How long time has to be cured? Two months for thinner sausages (2 inches in diameter), four months for thicker ones (3 and 5 inches).



RECIPE: Sobrasda with beans and Spanish Cheese

Ok, four months later we have our own Sobrasada cured and ready to be eaten. How can we cook it? In a toast as stated above, or for example in the following recipe way:

Ingredients:


Preparation:

Saute onion and garlic in olive oil in a low heat. When the onion is brown add tomato and stir all for a while. Add white beans and cook for 5 minutes. Place all into a cazuela (terracotta tray) and spread the Sobrasada on the top. Then place some Spanish Cheese slices. Grill for a few minutes and it’s ready to enjoy it.

¡Que aproveche!

Tuesday, 24 July 2012

Spanish Cured Ham Sushi


Sushi is one of the most famous dishes in the world. It’s easy to find Japanese and Asian restaurants in which enjoy this delicacy.

By reason of the landing of Antonio Mata and the best Ham from Spain to Macau and Hong Kong, we want to prepare this recipe of sushi. Spanish and Asian fusion.

Within all types of sushi, with regional variations and different ways of cooking, we highlight the most popular:

  • Maki: are these ring of vegetables, rice and fish wrapped in seaweed chips.
  • Nigiri: rectangular shaped rice covered by a piece of raw fish, meat or seafood.


Here we make a simple Nigiri recipe. We’ve called ‘Antonio Mata Sushi’



Ingredients:


Preparation:

First of all is to prepare the rice mixture. We mix the rice vinegar and sugar in a bowl, on a ratio of 3 to 1, so 3 tablespoons of vinegar to 1 of sugar. Disolve the sugar as much as possible.

Put one cup of rice in a colander under running water and clean it to remove starch. Once clean, threw in a pot over medium heat, without oil or salt. Stir the rice and drop boiling water (2 cups of water for each one of rice). The rice has to be over 20 minutes. Be careful to keep it from sticking. Remove from the heat and put it on a tray. Slowly pour the vinegar mixture that we had prepared. Cool to room temperature for several hours.

Once is cool, using your hands (you can also do it with a mold), form 6 rectangular pieces of soggy rice. Spread each slice of Ham from Teruel PDO with a pinch of wasabi and cover every piece of rice. We can serve with soy, wasabi and ginger on the side.

As you can see is a very easy recipe, although it should be a little forethought and prepare the rice with a few hours in advance.

Hope that you dare to try it at home. Enjoy!

Friday, 13 July 2012

Tapa recipe: Potatoes, broken eggs and Spanish ham


One of the Spanish tapas we usually order in the bars and restaurants in Spain is this: fried potatoes, broken eggs and Spanish Ham. But is not common to cook it in home. In this post we have the recipe of one of the easier tapas. This recipe is made with Ham from Teruel for two people.



Ingredientes:
2 mid size potatoes (1 middle or large potato for each diner)
2 eggs
2 cloves of garlic

Preparation:
Peel the potatoes and cut into this slices. Then fry with olive oil. Potatoes should be almost covered by oil. Chop the garlic cloves and scatter them in the pan. The potatoes may be between soft and dried, but never harsh. When done, remove from the pan and put them in a tray.

Fry the 2 eggs in the same oil. Garlic will help you to flavour them. Put the eggs on the potatoes and cut them with a knife. Yolk will be pour, this is the dish key.

Remove the olive oil from the pan. Cut the Spanish ham in small slices and fry it. Be careful!! Fry it just a minute! When done, put the ham on the potatoes and broken eggs and mix all.

Done. It takes just 15 minutes and is one of the most tasty tapas recipe.

Tuesday, 3 July 2012

A Ham from Teruel for the Champions of the Euro2012

At the start of this Euro 2012, the Regulatory Council of Ham from Teruel, publicly promised that if Spanish National team got the cup, give away a PDO Ham from Teruel to each of the 23 players. 

Last Sunday we all saw and enjoy the historic victory of Spain over Italy in the final. The large score (4-0) certified that Spain has become part of the legends of this sport. No one in history has gotten the called 'Triple Crown', winning Euro-World Cup-Euro.


Today, the Regulatory Council of Ham from Teruel, has announced that will contact the Royal Spanish Football Federation to fullfill its promise and give a delicious and certified Ham from Teruel to each player.

The relation of Ham from Teruel and Spanish football is not new and on good terms: Luis Milla, Under-21 Spanish National team coach and former Real Madrid player, was given a Ham from Teruel PDO a few months ago, also the present coach, Vicente del Bosque, received a jamon in February due to his visit to Teruel city. 

From Antonio Mata want to congratulate all members of the Spanish National team on the success achieved in the Euro2012 and make us proud of them. Thanks champions!