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.

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!!

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

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.

New hand carved Spanish Ham from Teruel PDO and Iberico Ham by Antonio Mata

We are pleased to announce a new product in our Antonio Mata stores and online store www.antoniomata.com. It's a very special product for us:

Hand carved Spanish Ham, our loved and recognized Ham from Teruel PDO by Antonio Mata carved by the best master carver in Spain, Miguel Angel Abril. As you know, ham taste better when is properly sliced.

Also, we have done the same with our delicious Acorn-fed Iberico Ham by Antonio Mata, sliced by Miguel Angel Abril as well.

You can find 3 different weights: 80 gr., 90 gr. and 100 gr. trays. Always in a vacuum packaging, for a better preservation.

These hand carved Spanish Jamon trays are perfect for events, parties, restaurants, etc. You will impress your guests surely. Also is really easy to serve, so you only have to open the pack and enjoy the best ham from Spain. Serrano from Teruel or Iberico, Antonio Mata always offers you the best gourmet products in our stores and www.antoniomata.com.  

The Hand-carved ham trays will be available at our stores and on www.antoniomata.com really soon. We'll keep you informed!!

¡Que aproveche!

Spanish Chorizo: spicy red sausage

Chorizo is one of the most famous sausages of Spain. Picante (spicy) or Dulce (sweet), there are many types of Chorizo. Each region or village makes it in its own way, with different ingredients and quantities, but basically is a red pork sausage with paprika and garlic.

You can find Chorizo curado (cured) or fresco (fresh) in every store in Spain. Cured is not cooked normally, but fresh is used to accompany a lot of dishes and recipes (always grilled or fried). Many times a group of friends meet in the countryside or the beach to have a good meal cooking grilled chorizo, chuletas (pork chops), sausages, black pudding… As in the photo

There are more types of chorizo in the world:

• Portuguese chouriço: pork, fat, wine, paprika and salt. Stuffed into natural casings and slowly dried over smoke.
• Mexican chorizo: similar to fresh uncooked Spanish chorizo, it’s made from fatty pork, but you can find beef, vernison, kosher or vegan versions. Secret ingredient: chilli peppers.
• Brazilian linguiça: chouriço refers to blood sausage, and linguiça to a normal pork sausage.
• Puerto Rico and Dominican Republic: smoked, well-seasoned sausage very similar to the smoked Spanish version.
• South America: deep red colour mixture of chopped pork meat, pork fat, salt, pepper grains, cinnamon, achiote and other spices.
• Goan chouriço: Indian chorizo is a legacy of Portuguese community. It’s a deep red por sausage links made from pork, vinegar, chilli, garlic, ginger, cumin, turmenic and other spices, and is extremely hot.
• Philippines: Chorizo-making has a long tradition in the Philippines, with each region having its own speciality. This type of sausage is cured and available in the Spanish style.

But how many types of chorizo are in Spain? Well, each region, village or family has its own way to make chorizo. There are lots of different recipes. We’re going to see a few of them:

Dry Spanish Chorizo

• Cantimpalo: typical from Salamanca, Segovia and Valladolid in Castilla y Leon region.
• Pamplona: similar to Italian salami, but with less fat.
• Leon: contains a lot of garlic and its flavour is really hard. It can be cooked.
• Leon Herradura: made with the famous Pimenton de la Vera (type of Spanish paprika), normally in the shape of a horseshoe.
• Soria: Thick large brick like paprika flavoured, made from meaty chunks of pork loin.
• Blanco (White): made with pork loin, garlic and spices and white colour, similar to Italian soprassatta but with its distinctive aroma.

Semi-cured Spanish Chorizo

• Bilbao: naturally air-dried sausage made from pork and well-seasoned.
• Pirineo (Pyrenees): really hard and smoked.
• Teruel: hard spicy red sausage. Teruel is maybe the capital of chorizo and pork in Spain. Many people thinks that the best Spanish ham and sausages or chorizo come from Teruel.

One thing is sure, there are many types of chorizos and sausages, especially in Spain, and all are delicious, but the best is from Teruel: land of chorizo, Spanish ham and all kind of pork meats. 

Documentary 'Sólo Ibérico' english version: everything about Black Iberian pig

Black Iberian pig is the most important reason for the high quality of Spanish ham (jamon). This race has a great capacity to accumulate fat under it skin and muscular fibres. This fat is what produces that typical white streaks that make its hams so special. 

Spanish Association of Pure Select Iberian Pig Breeders gives us this fantastic documentary about Iberian pigs. Enjoy it!

http://vimeo.com/42771681

Pairing cheese and wine

Everytime we taste a cheese think of a situable wine to accompany (at least in Spain). Nothing is so linked to tradition of cheese as wine and Spanish Ham. And seems obvious that cheese tastes better with wine. Years ago in Spain, when you went to buy a bottle of wine, was common to buy a cheese in the same store.

We’re going to propose different combinations of cheese and wine, depending on its composition, texture, age and obviously, flavour.

Normally we tend to think that a strong cured cheese goes well together with a strong and potent wine. Not true! A general rule we can follow (contrary to popular belief) is always offset a sharp cheese with sweet or aromatic wine. As well, is really good to pair acid and fresh wines with fatty cheeses.

Here we go!

• Sharp cheese (old Gouda, Parmeggiano, ‘Bajoragon’ aged cheese): Syrah and Zinfandel red, strong bouquet and sometimes smoked.

• Aged or cured sheep cheese (Zamorano ‘Pago Los Vivales’ Curado): Oporto Tawny, if we want a white, Gewurztraminer, low acidity and extremely aromatic. Regarding reds, Syrah or maybe Merlot, very aromatic.

• Mild sheep cheese (‘Don Luis’ rosemary): Pinot Noir, no tannin and aromatic. With really smooth cheeses, even a Riesling, a bit of acidity and very aromatic. You can choose Gramona Riesling.

• Semi-hard cheeses or not excessively strong (Brie, Tetilla, Idiazabal, Emmental, Semi-hard ‘Rubielos’): Tempranillo, as Pago de los Capellanes 2007.

• Fresh cheese (Arla Avarti): Champange, Spanish cava or Riesling, a bit of acidity and aromatic, as Gramona Brut Imperial.

• Goat cheese (Puro de Cabra ‘La Cabrita’): Sauvignon Blanc, aromatic and acidity, as Gramona Gessami.

• To all kind of cheese: if we want a grape that goes relatively well with any cheese, you can choose the Viogner, medium acidity and a great bouquet range.

That’s all! Hope to help you to enjoy this ancient tradition of pairing cheese and wine. In Spain, we always add our superb Spanish Ham, especially with our loved Jamón fromTeruel.

Bon appetit!

via @Vinnum

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.