A Taste of Spain

Spanish sausages, cured hams, hospitality...you just have to love a taste of Spain for its products, relaxed approach and the fact that people just get on with life  - there is no rat race.

Back in November 2010 we were invited to a local Spanish curing house to sample some delights and take a look around inside the workings of the business, finally this year we made it. Already knowing how good the hams and embutidos were we decided to pop along and see how things worked - back stage.

To discover more about the visit to this unique curing house visit our News & Events page here.

Chicken and Mallorcan Sobrasada

Mallorcan "sobrasada" is a soft, spreadable type of sausage. Usually served with honey sobrasada is one of those Spanish sausages that goes well in a variety of combinations - chicken being one of them. Enjoy...

You will need:

4 chicken legs or thighs
300g chickpeas, drained
6 vine tomatoes, chopped
100g sobrasada
1 large onion, peeled and thinly sliced
100ml virgin olive oil
Salt and pepper



How to Cook

Heat the olive oil in a large cazuela and add the chicken pieces then cook for about 10 minutes until browned all over.

Add the sobrasada and stir gently, allowing it to melt into the juices of the chicken.

Add the onion and tomatoes to the cazuela and season well.

Cover and turn the heat right down cooking for 45 minutes to an hour then uncover and cook for a further 15 minutes or so to allow the sauce to thicken.

Serve garnished with fresh broad leaf parsley and crusty bread.

Delicious!

Sobrasada and Honey

Sobrasada, the Mallorcan sausage...

Sobrasada is one of those unique delights from Spain which is still relatively undiscovered. Unique in both flavour and its somewhat strange appearance the sobrasada sausage is enjoyed all over Spain and goes exceptionally well with - Honey.

In fact its almost criminal not to have sobrasada with honey! The two flavours go so well together that there are not that many recipes out there for this sausage. Staying with the honey theme here we have one of the simplest sobrasada recipes available with an added twist of fruit...



Take one french stick and cut into slices and toast.

Spread a good portion of sobrasada on top of each toast.

Drizzle with honey.

Slice up a ripe kiwi fruit and place on top.

Serve and enjoy, a very Summery Spanish breakfast.

Sausage & Pate Tapas

Continuing with the Christmas tapas theme here we have Spanish pate and Majorcan Sobrasada. Pate and spreadable sausage often get left out of tapas selections which is a real shame as they both add some real authentic flavour and go exceptionally well with other charcuterie and biscuits.



Sobrasada: A very unusual sausage originating from the island of Majorca. Sobrasada is packed full of paprika and has a taste like nothing else. Serving suggestions include spread over warm crusty bread, spread on toast with a drizzle of honey or baked with a topping of manchego cheese.



Pate: A breakfast favourite and also good served as tapas on bread or crackers. Spanish "Iberico" pate has a unique flavour coming from the famous black footed iberian hogs from Southern Spain, something a little different!



Next up: TOP 40 TAPAS...

Sobrasada

Sobrasada is a Majorcan speciality, very similar to chorizo and packed full of paprika which gives it a deep red colour. You can cut off thin slices and spread over warm bread for a popular Spanish merienda or snack. Sobrasada can also be oven cooked with a drizzle of honey, or lightly grilled and topped with cheese. This relatively unknown Spanish delight has been a secret for many years but is now available to the UK.



Even the top chefs have a hard time getting it! Also available are tubs of sobrasada and smaller sausages, the one pictured above is the real deal though coming direct from an age old curing house. Give breakfast a new twist... Buy Sobrasada