Tuesday, 28 August 2012

Video: Spanish Cured Ham from Teruel, features and method of manufacture

We know you are really fans of our delicious Cured Ham by Antonio Mata, but do you know how is made? how is better than others? why its flavour is so smooth and tasty?

The Regulatory Council of Ham from Teruel marks very demanding production standards, seeking to keep and improve de highest quality in Spain. Ham from Teruel is an special cured ham, like no equal. Appetizing color and superb flavor.

Find out how we made the best Cured Ham in the world with this video from our YouTube Channel!!







Wednesday, 22 August 2012

Cured ham and Brie cheese croquettes


Today we propose a recipe that requires some work and preparation, especially for the bechamel. But don’t alarm, the result is superb: Spanish Cured Ham and Briecheese croquettes.



Ingredients:


Preparation:

We take a stream of Olive Oil and two dices of butter in a terracotta casserole and wait to melt. Cut the Spanish Cured Ham into small pieces or chunks and add to the casserole. Tip: Cured Ham is fried very quickly, so have it half or a minute.

Add 3 or 4 tablespoon of flour and stir for binding with butter. Then we pouring milk slowly, don’t stop to stir, this is very important. Also add the diced Brie and continue stirring until dissolve them. Add salt. The bechamel has to be quite thick. Let cool in the fridge.

When mix is hard, we shape the croquettes. Cover them with egg and breadcrumbs and fry in a pan with abundant hot olive oil.

And that’s it, now I am enjoying this delicacy. Feel sure that will repeat this recipe, because will love it at home, especially because of the Spanish Cured Ham that will give a special flavor.

Friday, 10 August 2012

Serrano ham and smoked salmon salad

We back again with another very cool and perfect recipe to beat the heat of the summer. In this case we make a simple salad, but very tasty, as a starter: Serrano Ham and smoked salmon salad.




Ingredients: 



Preparation: 
Arrange salad leaves in a plate or a tray. Cut the Ham from Teruel slices into medium size pieces (5 or 6 cm.). Add red pepper, cut into chunks, and then place a few more slices of ham and some cucumber slices. Rool up the salmon slices and place on top. Drizzle generously with Extra Virgin Olive Oil and salt.  

Que aproveche! See you next tuesday!

via orceserranohams.com

Tuesday, 7 August 2012

Tapas: Melon stuffed with Cured Ham from Teruel


With the high temperatures of the summer time, always like eating something chilly to help us alleviate the feeling of warmth. Today we propose a very simple tapas recipe, really traditional and perfect for summer: Melon stuffed with Cured Ham fromTeruel.


Ingredients:


Preparation:

Cut the melon in half and make balls with a spoon (medium size ice-cream spoon would be perfect). Empty the top of each ball with a small knife, just a small hole. Reserve in a tray.

Place the toasted pine nuts in a bowl and mash them a bit. Add balsamic vinegar (may be from Jerez, Spain) and the olive oil. Emulsify.


Cut small slices of Ham from Teruel (could be any Spanish Cured Ham), roll and fill the melon balls.

Serve on a tray, place the melon balls filled with cured ham in a side and the vinegar sauce in the other side. Add just a bit of Maldon salt, black pepper and a drop of oil to every melon ball. Tip: add just bit of salt, ham is salty in itself.


Enjoy this chilly and delicious tapa. Que aproveche! 

via mis-recetas.org     

Friday, 3 August 2012

Tasting Extra Virgin Olive Oil: how to do it and aspects to be considered



One of the main products of Spanish gastronomy is the so called ‘Green Gold’. The best olive oils in the world are produced in Spain, are a very healthy food (thanks to oleic acid, same as Spanish Cured Ham), and an excellent seasoning for our recipes also.

Olive oil is one of the most appreciated flavours of the world, but do we know how to tell its quality? Or appreciate the nuances of their different flavours? Here’s some small tips of how to make an olive oil tasting.

For an olive oil tasting, we must realize what aspects exactly we can rate with our senses. So, we can use the smell, sight, taste and touch. These help us in the analysis of aromas and flavours.

First of all we pour a bit of olive oil in a cup and cover it with a glass. In this way aromas are concentrated and will be easier to appreciate. After a few seconds uncover the cup and proceed to smell the oil with short breaths.

Then turn to taste it. Take a small sip of olive oil and scatter it around the mouth. We can perceive the four basic tastes (sweet, salty, sour, bitter) and the characteristic flavours of oil that we are tasting.

After that, we can evaluate the colour, fluency or feeling to the touch. You should wait more than fifteen minutes from one test to another to remove the remains of the mouth. Chewing a piece of apple a few seconds can help us. Once the tasting is made, we can ascribe different features:

Sweet touch: absence of bitter or spicy flavour.

Bitter touch: olive varieties are more bitter than others. Olive oil can be made with fresh green olives.

Green leaves: if the olive is very green and has been ground with pieces of leaves and stems, may have these nuances.

Grass: some oils remind freshly mown grass.

Fruity touch: remind the smell of fresh fruit at its peak of ripeness.


It’s also possible to perceive defects. Some of the easiest to tell are:

Sour oil: is reminiscent of vinegar.

Rancid oil: has had excessive contact with air.

Dull: oil that lost its aromas and flavours by aging or storage in places with excessive temperature.