Recipe for Hake

Hake is a very flavoursome fish but not quite as popular as some other varieties such as cod. Reasonably priced a few hake fillets from the fish quay or local fishmongers are a great buy and makes a fantastic evening meal. Enjoy.

Ingredients: (serves 4)

4 hake fillets
2 fresh bay leaves
3 tbsp good sherry vinegar
4 garlic cloves (crushed)
3 tbsp Fino sherry
12 Tomatoes (quartered)
Olive oil
Broadleaf parsley to garnish



How to Cook:

To cook Salsa:

1. Lightly fry garlic and bay then add the tomatoes and cook for 10 - 15 minutes.

2. Deglaze with sherry and vinegar then reduce and gently simmer to keep warm.

To cook the Hake:

1. Place the fillets skin side down into a hot frying pan of olive oil and fry for a minute or so until skin is crispy.

2. Transfer to a tray and place into a hot preheated oven and bake for 3 - 4 minutes

3. Serve with the salsa beside the fillets and garnish with parsley.

Serrano Ham Aperitif

So what is the best thing to drink with Serrano ham? Well, that all depends on who you ask! Some of the best chefs in the region will all give a different answer so; we know it is down to personal taste.

There is however, a general consensus that Red wine, Fino and Beer are the more complimentary three beverages that are best served up with a plate of Serrano ham.

Beer/Lager: Imagine that hot summers day or Spanish holiday when a cold draught beer is just the thing! The Serrano ham accompanies the beer (and vice versa) very well indeed. In, fact Serrano ham tapas are some of the most frequently served and with beer being the most popular drink during the summer it’s a perfect match...

Red Wine: A perfect pair? Red wine compliments thinly sliced Serrano ham very well indeed. As with cheese a good red helps conjure a treat for the senses. Rioja is popular but for this pairing any good red wine will do, no matter which region it is from or age. This combination also opens the door to invite olives and cheese into the equation, even a little olive oil, or perhaps some salted almonds too…? Lovely tapas.



White wine: White wine is a less obvious drink to be enjoyed with Serrano ham. In summer though a cool glass of white wine goes down well with slices of ham. Serrano ham salads for example are popular in the summer with white wine for a light lunch. The pair together do compliment each other; with the addition of some olives a real summer flavour can be produced. Young white Riojas work best.


Fino/Manzanilla: We found these two Spanish specialities to be by far the most popular choice. Ice cold “fino” or manzanilla sherry wine goes with sliced Serrano ham like nothing else. The combination of flavours work so well that even after a good red wine it should be an easy decision for the future! Fino and manzanilla work well with the majority of Spanish cured meats, why not indulge and serve up some cured lomo tenderloin along side your Serrano ham with a drizzle of olive oil… Perfection.



Brandy: Brandy does deserve a mention here although it is not an obvious one. A good cognac does compliment a strong ham but really comes into its own when cooking. Slow cooked brandy chicken with Serrano ham is a good example of some very agreeable Spanish flavours, the strength of the ham with the underlying tones of the cognac work exceptionally well.

Kidneys in sherry

Kidneys in sherry or "rinones al Jerez" make a great tapa and even a main meal. A very rich dish full of flavour and also economical to make.



Ingredients:

500g kidneys (pig or calf)
1 onion
2-3 cloves of garlic
Flour
Parsley
Vinegar
Olive Oil
Sherry

How to cook:

1)Clean the kidneys and sprinkle with vinegar - leave for 30 minutes
2)Crush the garlic in a mortar and add 1/2 glass of sherry
3)Scald the kidneys by lowering into a boiling water using a sieve.
4)Rub garlic and sherry mixture over the kidneys
5)Fry the onion in hot olive oil and add the kidneys - cook for 5 mins on a high heat
6)Add 1 tablespoon of flour and another 1/2 glass of sherry and stir
7)Cook on a lower heat for 5 mins then serve.

Mussels with Serrano Ham and Jerez Fino

You will need:

1kg fresh mussels
half onion, finely chopped
2 cloves garlic, crushed
2 tbsp olive oil
5 thin slices jamon Serrano
100ml dry fino sherry

How to cook:

1. Scrub the mussels well, then pull out the beards and discard.
2. Heat the oil in a large frying pan and cook the onion and garlic for five minutes until soft.
3. Add the ham and sherry and bring to the boil. Add the mussels and cover.
4. Allow to cook for a couple of minutes, shaking the pan a few times until all of the mussels have opened,
5. When all the mussels have opened, transfer to a large serving dish, covering well with the sauce.
6. Serve immediately with fresh bread.




Very palatable indeed...!

Chicken & Serrano Ham

Being based in the Granada region of Andalucia means we simply have to try some of the local recipes! This one is "Granada Chicken" a very simple and quick meal with a great combination of flavours.

You will need:

1 Quality chicken (ie free range), jointed or four chicken legs or chicken breasts
6-8 cloves of garlic, peeled
200 grams diced serrano ham
100ml sherry
50ml olive oil
salt and pepper to season



How to cook:

1. Heat the oil in a large frying pan, add the whole cloves and fry until golden brown.
2. Remove the garlic, then add the chicken to the pan and fry until brown on all sides.
3. Add the diced ham, the sherry, the garlic and season.

4. Cover and simmer for about 30-35 minutes until the chicken is tender.

An alternative way to cook, is at the final stage, place all the ingredients into a casserole dish and cook in the oven for 40-45 minutes.

Serve with fresh bread and tomatoes.