Artichokes with Cured Ham and Vegetables

We’re going to cook a very easy tapa recipe with a good content of vegetables, which contrast with the ham. This dish you can serve as a starter or tapa, and get to surprise your guests, as it is not very usual recipe.

ARTICHOKES WITH CURED HAM AND VEGETABLES

Photo www.elmundoiberico.com

Ingredients:

• 1 kg artichoke
• 4 slices ofHam from Teruel PDO Antonio Mata
• 1 onion
• 2 cloves of garlic
• 2 carrots
• Mushrooms
• ExtraVirgin Olive Oil
• Salt
• 1/2 cup white wine
• 1 lemon

Preparation:

The first thing is to clean the artichokes: remove the leaves and cut the stem, so that we have left only the heart of the artichoke. Boil for about 15 minutes in water with some salt and a splash of lemon (it’s important they take this lemon flavour). When it’s ready, drain and reserve.

Chop an onion, garlic, carrots and mushrooms (in quite small dices). Put everything in a pan with olive oil and fry. Cut the cured ham slices into smaller pieces, or strips, and add to the pan (do not wait more than a minute, the ham is fried very fast). Add the artichoke hearts, half a glass of white wine and half water. We let him do a little and when hearts are slightly golden, is that you're all set.

To serve, put the artichoke hearts and make a little hole in the middle. Fill with vegetables and cured ham. We can add the liquid or sauce remaining in the pan, this will have much flavour.

Recipe based on http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1

Tile of Cream Patamulo Cheese with Crispy Ham from Teruel

Today we will make a recipe using two of the most typical products of Aragon, specifically in the province of Teruel. Patamulo Cheese from Bajo Aragon has its heart in places like the small village of Samper de Calanda. It has a nice texture, and very distinguished tastes that is easily identified. Made by the traditional way, its curing process is from 2 to 4 months. And the Ham fromTeruel PDO is definitely the star of the products of the province, and a pride for all Aragonese and Spanish. Followers of this blog and Antonio Mata perfectly know the virtues of this excellent cured ham. Let's see how to prepare an appetizer that is a perfect combination of cheese and ham:

TILE OF CREAM PATAMULO CHEESE WITH CRISPY HAM FROM TERUEL

Photo www.elmundoiberico.com

Ingredientes:

• Ham from Teruel PDO by Antonio Mata
• 250 grams Patamulo Cheese
• Pedro Ximénez Reduction
• 2 egg whites
• 20 gr. sifted flour
• 20 gr. butter cream point
• Milk
• Cream
• Butter
• 1 pinch of salt
• Black pepper

Preparation:

To make the cream cheese Patamulo, heat it over high heat 150 ml of milk and 150 ml of cream and butter. Season with salt and black pepper. When very hot add the cheese Patamulo (previously diced) and we will remove constantly until melted. Tip, if it is too runny, let's take a little cornstarch to thicken.

To make the tiles: Preheat oven to 180 º C. Whisk the egg whites until stiff and mix hard with butter and flour until a smooth dough. Put baking paper on a tray and make mounds with the dough. They should be round and we have to crush them flat. We'll leave in the oven for about 10 minutes until golden and then remove and let cool. Meanwhile, in another pan put 3 slices of Ham from Teruel PDO by AntonioMata. We'll leave them until the texture is crunchy. Surely the ham will take longer than the tiles.

Once made the ham, chop it and mix well with the cream cheese Patamulo. To serve, we will make a ball of cream cheese and ham on each tile and add a little ham over each ball. We can add a dash of Pedro Ximénez reduction.

And that's it. This is a dish that you shall be as great chefs before your guests but not a very complicated processing. We hope you feel encouraged to try at home.

See you next Friday with more recipes and tapas!

Recipe from http://www.elmundoiberico.com/content/7-recetas-con-jamon-iberico-entrantes-primeros-platos-tapas#Canapes1

Spanish Cured Ham tapa recipe by Angela Torres: 'Teruel Sensation of Antonio Mata'

As we announced a few weeks ago, Angela Torres, one of the promises of Spanish cuisine, has participed in the Cured Ham from Teruel Tapas Contest, organized by the Control Board of Ham from Teruel (our region). Today we present the recipe of the cover made ​​with Cured Ham from Teruel by Antonio Mata (our delicious cured ham).

Angela Torres is considered a rising young star of Spanish cuisine and has a weakness for our Spanish Cured Ham Antonio Mata. Se has won some tapas contest before, and worked on several important restaurants in Spain. Now she has her own restaurant in Teruel, one of the most prominent gastronomic cities in our country. In the restaurant, she offers cutting-edge cuisine, with typical products, at a very reasonable price.

We’re lucky! She explains her tapa recipe for us:

TAPA RECIPE: TERUEL SENSATION OF ANTONIO MATA

Ingredients:

• Whole peeled tomatoes
• Sugar
• Cream cheese
• Cured Hamfrom Teruel PDO by Antonio Mata
• Puff pastry dough
• Sunflower oil
• Balsamic vinegar

Preparation:

Tomato confit: drain the tomatoes and put 3 kg of tomatoes with 1 kg of sugar, leave over low heat until it becomes jam, then let it stand and cool to start doing the cover.

In the center of the plate put some tomato. Place the cream cheese wrapped with CuredHam from Teruel PDO by Antonio Mata. All has to be wrapped with round shaped pastry. Fry it in sunflower oil, not olive, to not remove the taste. Brown on all sides (put on a plate with paper to drain).

Cut into chunks the Cured Ham from Teruel PDO by Antonio Mata. We will put in the fryer in very hot oil, and leave it to cool to stay crispy.

Put the ball of pastry already fried. Above all a little cream cheese, that will make the crispy ham sticking up. We will make a circle with balsamic as decoration, and the puff ball in the center.

This tapa is very important to do at that moment to have fresh feelings of all its products. We will have everything ready: the jam, the pastry, crispy ham made​... You just have to complete the assembly.

We hope that you dare to do it at home, because it's really delicious. And if you don’t dare to do it yourself, you know, can visit the Angela Torres restaurant in Teruel and enjoy all her tapas recipes.

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:

• SpanishCured Ham from Teruel by Antonio Mata
• Brie cheese
• 1 egg
• Breadcrumbs
• Flour
• Milk
• Butter
• ExtraVirgin Olive Oil

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.

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: 

• 200 gr. Hand carved Ham from Teruel 
• 200 gr. sliced smoked salmon
• Extra Virgin Olive Oil
• Sliced rings of red pepper
• Sliced cucumber
• Mixed salad leaves

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

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:

• 1 Melon
• Sliced Hamfrom Teruel
• 2 tablespoons of Extra Virgin Olive Oil
• 2 tablespoons of toasted pine nuts
• 1 teaspoon of balsamic vinegar
• Black pepper
• Maldon salt

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     

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:

• 150gSobrasada
• 400g cooked white beans
• 1 small onion (diced)
• 1 garlic clove (crushed)
• 1 large tomate (pureed)
• 2-4 slicesof Spanish Cheese
• ExtraVirgin Olive Oil

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!

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

100gr Hamfrom Teruel PDO

2 cloves of garlic

ExtraVirgin Olive Oil

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.

Ventresca Tuna and Spanish Serrano ham with braised onions on a toast

Hello everyone! Today we have a new tapa recipe. This one is a perfect warm appetizer for any moment: before lunch, before dinner or midafternoon. It's very easy, so anyone can try to cook it at home, just need a few ingredientes you can find in every market nowadays.

Ventresca Tuna and Serrano Spanish Ham with braised oinions in a toast

Ingredients: 

• 1/2 cup olive oil
• 2 tbsp sugar
• 1/2 cup dry white wine
• 1 lb onions
• 8 slices crusty bread
• 1 can ventresca tuna in olive oil (very important 'in olive oil')
• 8 thin slices of Spanish Ham (from Teruel is better)
• Modena vinegar
• Sea salt

Preparation:

First step, because it takes time to prepare, slice onions finely and cook in a covered pan for an hour with olive oil and sugar. The key is a very low heat. Then add the white wine and cook uncovered over low heat fo 30-45 minutes, until you see it begins to caramelize.

Second step: toast slices of bread and spread with the caramelized onions. Then cover with a medium size slice of Spanish Serrano Ham. Cover all with ventresca tuna.

Finally, sprinkle with a few grains of salt and a drop of Modena Balsamic vinegar. Serve.

Tip: onions hotter the better.

Sure you and your guests will enioy this real Spanish tapa recipe!

Garlic tapa recipes

As you already know, garlic is one of the most commonly used ingredients in Spanish cuisine. We love to add this spicy and characteristic flavour to many dishes, because it gives a touch of taste.

Today we want to show you some tapas recipes which are cooked with garlic. Here we go!

Shrimp in Garlic (Gambas al ajillo)

Quick, easy and full of garlic flavor, your guests will be asking for the tapa recipe since the first bite.

Ingredients:

• 1 lb shrimp, 25 count to pound
• 4 large cloves of garlic
• 1 tsp sweet red paprika
• 1 tsp red pepper flakes
• 2-3 oz of cognac (or sherry)
• ¼ cup virgin olive oil
• 3 tsp chopped fresh parsley

Preparation:

Peel the shrimp before cooking. Try to buy 25 to a pound shrimp size, it’s better for this tapa. Warm the olive oil in a pan and add the garlic (finely minced) and red pepper flakes. Just a minute, be careful not to burn the garlic! Raise the heat to high and add the shrimp, lemon juice and sherry (or cognac) and paprika. Stir well until the shrimp turn (3 minutes).

Remove from the pan and serve in a warm plate. Also you can cook in a clay casserole, which is the traditional way and serve directly.

Alioli Potatoes

This is one of those tapas you can find in every bar in Spain. Lightly fried potatoes covered in a warm garlicky mayonnaise sauce. The perfect appetizer.

Ingredients:

• 4-5 medium potatoes
• 16 oz olive oil for frying
• Alioli sauce

Preparation:

Peel the potatoes and cut in chunks as follows: cut the potato lengthwise, and then lengthwise again. Cut each piece into 4 pieces cutting crosswise, and then you have nice bit-sized pieces. Sprinkle with salt. Pour olive oil in a deep pan. Heat the oil on medium high until hot and fry the potatoes (not two much). Medium heat is good for fry inside the potatoes.

Alioli sauce

To prepare the Alioli sauce: peel and mince 4 large garlic cloves. Place in a small mortar and pestle. Add half tsp salt and smash into a paste. Crack 2 eggs and separate the yolks into a bowl with the garlic paste and mix. Pour a cup of extra virgin olive oil, really slow (very important!! Just a trickle of oil), until you have a creamy sauce.

Well, place the potatoes into a bowl and cover them with the Alioli sauce. Serve really warm. Remember to have close some cool drinks and obviously, a good plate of Spanish Ham, Jamon from Teruel in particular.

That’s all! Very easy, isn’t it?  We have more garlic tapas recipes ready, but you have to wait until next Tuesday.   

Three quick Spanish ham tapas recipes for frenzied moments

Tapas are to be quick in fact. Today we want to inspire you to cook three quick and easy tapas recipes. Tapas are something different that could help you to impress your friends and guests, even more with Spanish ham. These tapas can take no more than 15 minutes to be cooked and served, so is a perfect option when we don’t have enough time to cook.

THE FANTASTIC AND SIMPLY SPANISH HAM TAPA

In Spain we usually start special dinners or events with a plate of hand-sliced jamon. Normally accompany with other traditional foods: chorizo or spicy sausage, cheese… This recipe is really easy: buy some hand-sliced Spanish ham and decorate a plate like a star (see photo). Do the same with chorizo and cheese. What kind of cheese? We recommend Spanish Zamorano ‘Pago Los Vivales’ Curado. Perfect partners.

THE TASTY TOASTED BREAD SLICES TOPPED WITH SERRANO HAM

• Slices of Jamon from Teruel PDO Casa Mata
• Fresh white bread sliced on the diagonal
• Tasty ExtraVirgin Olive Oil (the more the better)
• 1 clove garlic, in half
• 1 very ripe tomato

First of all toast bread slices, and rub each slice with garlic and then with fresh tomato, being generous with the amount on each slice. Spinkle with salt (not too much, ham is already so salad). Then a trickle of extra virgin olive oil (we recommend ‘Castillo de Canena’) and a thin slice of our delicious Spanish ham in the top.

THE REALLY DELICIOUS AND SPECIAL FLAVOURED GRILLED SERRANO AND MANCHEGO

• Fresh white bread sliced on the diagonal
• Slices of Jamon from Teruel PDO Casa Mata
• ManchegoSheep Curado cheese (can use Brie if you like)
• ExtraVirgin Olive Oil >K Canetera 
• Balsamic reduction
• Chopped clove garlic

Toast the bread and spread with balsamic reduction. Drizzle with olive oil and the chopped garlic. Top it off with a slice of cheese and Spanish ham. Then grill until the cheese begins to melt and serve.

Remember to pair your tapas with a hard Spanish red wine. Everything is better with a good wine. We have a large cellar for you with all types of wines. Have a look! 

Tapa recipe: Spanish Jamon Croquettes

Ingredients

• - 1/2 cup of chicken broth
• - 100 gr flour
• - 8 tbsp olive oil
• - 350 ml milk
• - 1/2 cup very finelyhand-minced Spanish Serrano jamon
• - dash of ground pepper
• - 1/2 tsp nutmeg
• - 2 eggs, lightly beaten with 2 teaspoons water
• - breadcrumbs for coating

Steps

Note that this recipe is for 6 croquetas de jamon, as an appetizer or tapa. Croquettes, of jamon, cheese, cod or chicken are a quite common in Spanish bars.

Heat the 8 Tbsp olive oil in a small pan on medium heat. Add the flour and cook for 3 minutes. Add the milk and the chicken broth gradually. Add nutmeg, salt and pepper. Cook over medium heat until the sauce is thickened and smooth. All these steps, stirring constantly.

Then, add the minced Serrano jamon. Continue to cook for 2-3 minutes on low heat, continuing to stir, and remove from heat.

Allow to cool for 10 minutes and refrigerate by 3 hours until mixture is cold. Scatter the breadcrumbs into a wide bowl. And beat the eggs with water in another one. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate.

Pour the olive oil in a frying medium pan and heat it (really hot). Then dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl. Place the croquettes in the hot oil and fry quickly, turning all the time. When golden (be sure not to overcook them), remove the croquettes and set them in a paper towel to absorb the excess oil.

The best ham or Jamon you can use for this recipe, because of its fantastic features, is the Ham from Teruel PDO by the EU authorities.

Two delicious tapas recipes with cured ham from Spain (Jamón Serrano & Jamón de Teruel).

We are going to share with you two different recipes with cured ham (Jamón Serrano or Jamón de Teruel) , easy to prepare and delicious!.

First recipe: Bread sticks with cured  Ham from Teruel P.D.O.

Ingredients:

- 300 gr of (creamed) cream/creamy chees

- 2 tablespoons basil pesto

- 140 gr of bread sticks

- 90 gr of Ham from Teruel P.D.O. Antonio Mata

- 1 tablespoon walnuts
- Fresh basil

- Extra Virgin Olive Oil >K Canetera by www.antoniomata.com

Preparation:

Mix the cheese and basil pesto together in a small bowl until combined. Finally add  the nuts and chopped basil and  drizzle extra virgin olive oil> K Cañeteros on top. Wrap bread sticks with a slice of ham.

Serve the Bread sticks with cured  Ham from Teruel P.O.D into a tall glass with dipping sauce… And enjoy!

Second Recipe: Fruit And Serrano Ham Tapas ("Canapés")

Ingredients:

Fruit: 1 peach, 1 pear, ¼ melon

1 handful watercress, or rocket leaves or mint or basil or tarragon

10 slices of cured ham from Spain 

1. Make the peach and ham tapa.

Cut the ham into two long strips. Then place a slice of peach across it and roll it up. Skewer with a toothpick and then skewer a leaf of watercress on top. Repeat this process until you have used up all the peach slices.

2. Make the melon and ham tapa.

Cut the cured ham into half, then quarters and fold until you have made a little bundle.

Take a toothpick and place a watercress leaf halfway up the stem, then skewer a melon slice with it. Repeat until you have used all the melon slices.

3. Make the pear and ham tapa.

Cut the ham lengthways into two slices. Then place a sliced pear across and roll the ham around it. Place a watercress leaf halfway up a toothpick and skewer the rolled ham with it. Follow the same process until all the pear slices are used.

Just before serving the canapés (Tapas), drizzle a little olive oil  >K Canetera and lime or lemon juice over the fruit.

Ham in general and Teruel ham in particular, is highly nutritious and healthy.


"JAMON DE TERUEL" is much more than a Serrano cured Ham, do you know why?... We invite you to visit our page: HAM FROM TERUEL P.D.O. (EU Protected Designation of Origin) to discover one of the most famous Spanish cured hams. 

WE WISH YOU A MERRY CHRISTMAS AND A HAPPY NEW YEAR

Few days to go, and New Year 2012 will be here. With the advent of new year, a new era begins and with it comes new hopes and new possibilities. Every year teaches us some of life's most important lessons, and with that learning we put our step forward into the new year.

Antonio Mata S.L. Your Spanish Gourmet, wish you a Merry Christmas and a Happy New year 2012.

Cod with orange, ham and chestnut crust. Gastronomy with Spanish Jamon de Teruel (Ham from Teruel P.D.O).

Ingredients

4 fillet(s) (medium) fish, Cod, Raw  

1 cup of chestnuts

4 slices of ham from Teruel P.D.O 

1 medium orange, finely grated (its juice & peel)  

1 teaspoon herb seasoning blend 

1 tablespoons of fresh parsley  

2 cloves of garlic

1 big onion

2 tablespoons white wine

2 tablespoons Olive oil

Black Pepper and salt to taste

Steps

Preheat oven to 380°F (180ºC)

Saute cloves to garlic and onion finely cut with olive oil , then whisk in the white wine and the cognac stirring for several minutes. Add seasonings to taste. Simmer for 20 minutes.

Simmer the chestnuts with salt for 15 to 25 minutes.

Put the garlic and onion into a bowl and add the parsley, the herb seasoning blend, the orange peel and its juice. Stir and season with salt, pepper and olive oil.

Spray a baking tray with olive oil and arrange the cod fillets on top. Then share the orange mixture between the cod, pressing it over the surface of each fillet, add the chestnuts and the Serrano ham. Transfer to the oven and bake for 15-20 minutes.

Serve the fish with the slice ham from Teruel (P.D.O) and chestnuts.


Our Ham

‘Jamón de Teruel’ is the registered trade mark used by the Regulatory Council of Ham from Teruel, the oldest Spanish cured ham P.D.O. by the EU.