Avocado Salad

I remember as a kid not liking avocado very much at all, one vague memory and it has to be said very 'eightees' was being served prawn cocktail in an avocado ~ the prawn cocktail was great...

Now though things are very different, the local greengrocer in our Spanish village has some cracking avocados and we regularly use them in salads, avaocados are full of fibre which also makes them quite filling and being served cold in a summer salad is great for sumething fresh and healthy in the heat of the Spanish sun!

For a salad recipe that serves 2 you will need one avaocado, 1 big beef tomato and a spring onion. Chop up the ingredients, drizzle with a little lemon juice (also stops the avocado turning brown) and a punchy extra virgin olive oil of choice. Delicious.

Need some tips on prepping an avocado? Take a look at our step by step guide ~ How to Prepare Avocado

Mackerel Fillets in Olive Oil

This Spanish mackerel recipe was introduced to us by a Spanish chef and neighbour who in true Andalucian style brought some around for us to taste test. The recipe is very simple and very easy to make and is extremely healthy. Similar to what you can buy in a tin but with a lot more flavour and perfectly natural. This dish is great for tapas during the summer months and looks typically Spanish presented in a terracotta dish. Keep the fresh bread handy!

You will need:

4 Mackerel fillets

4 Cloves garlic, peeled

¼ Red pepper, chopped

12 Black peppercorns

2 Bay leaves

200ml Extra virgin olive oil

Method:

1.    Slice the mackerel fillets into quarters and lightly fry in a splash of olive oil – 2 minutes each side.

2.    Meanwhile, halve the garlic cloves and tear the bay leaves in half, add to the 200ml of olive oil in your cazuela.

3.    Once the fillets are cooked lay on kitchen towel and leave to cool.

4.    Once the fillets have cooled add to the olive oil and ingredients, turn to ensure a good covering of oil.

5.    Leave for 2 hours to let the oil infuse and flavours build.

6.    Serve with fresh crusty bread for tapas, also goes well as part of a seafood salad.

Serrano Ham and Cuttlefish Tapas

Serrano ham could be described as the king of all Spanish tapas, along with the humble olive it is probably the most widely enjoyed tapa in Andalucian homes, handy in the fact that if you have a full leg (usually seen on top of the fridge in Spanish kitchens) you can simply carve a few slices at your leisure and when the ham is nearing the end of its life you can get a small knife in all those hard to reach places and carve out thicker strips or 'tacos' (small pieces) which are great for frying or adding to recipes.

Having such a ham is always good to have as sliced ham from the leg also makes a great ingredient and can add some well needed flavour to various dishes. Take the recipe below for example - during the making of some cuttlefish and vegetable kebabs we had too much cuttlefish so in order to enjoy it fresh we quickly whipped up an easy tapa of cuttlefish and serrano ham fried with bay.

As probably one of the easiest recipes on this blog the cooking time is literally under a minute. Put a splash of olive oil in a frying pan and heat, meanwhile cut some serrano ham (quite thick around 3mm) and slice into strips. Cut up the cuttlefish and grab a bay leaf out of the garden. Fry together for a minute and serve in tapas bowls with a drizzle of extra virgin olive oil.

Easy as well, tapas! and a lovely flavour from the bay.

Simple Fish Fillet Tapas

Spanish seafood tapas are very popular in Andalucia, the famous chili garlic prawns or "Gambas al Pil Pil" probabaly spring to mind first followed by salt cod "bacalao" al Pil Pil or perhaps even seafood croquettes...

Fresh fish in Spain is a pure delight to go out and buy, an array of fish and shellfish are always on display in the pescaderia, a mind boggling selection thats sometimes, even with the best intentions you end up buying more than you anticipated - a kilo of in season mussels for lunch would be a good example! for this very simply yet delicious and extremly healthy tapas dish you need to be looking for those oily fish, the ones packed full of Omega3 like mackerel or sardines. Either will do for this recipe although if you decide on sardines get the biggest ones on the counter.

These tapas can be cooked and enjoyed straight away but we find its always best to prep the dish then leave it for a few hours to let the herbs work on infusing the olive oil. The dish will also keep refrigerated for 48 hours so if you make too much there will be some left for later! Also great as a starter served in terracotta cazuelas with a seperate side salad and of course, fresh crusty bread for mopping up the olive oil. Enjoy.

Ingredients:

2 Medium fresh mackerel, filleted
500ml Extra virgin olive oil
4 Garlic cloves, peeled
1 Bay leaf
1 Small chili pepper
6 Black peppercorns

How to Cook: (6 - 8 tapas)

1. Wash the mackerel fillets and slice in half.

2. Add a splash of olive oil to a frying pan and fry the fillet pieces gently for 3 minutes each side.

3. Meanwhile halve the garlic cloves and slice the chili thinly.

4. Pour the olive oil into a dish or cazuela and add all the ingredients except the fish.

5. Once the fish is cooked lay on kitchen towel and leave to cool.

6. Once cool, add the fish to the rest of ingredients and turn the fillet pieces gently to ensure a good coating of oil.

7. Leave for 4 hours to let the oil infuse.

8. Serve with fresh bread.


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Spanish Tostada - Whats your Topping?

The Spanish tostada, Spain's most famous breakfast perhaps? It may get overtaken in the popularity stakes by churros during the winter months but for the rest of the year the humble tostada is favoured by most Spaniards as their preferred quick breakfast in the mornings.

Walk into any Spanish bar before lunchtime and you can order "tostada de tomate", this is the most popular version consisting of a French stick cut in half then half again lengthways, toasted then spread with tomato frito. To serve you allways receive the customary olive oil and some salt. For the braver you request a tostada de tomate "con ajo", this puts a whole different twist on your toast with the addition of raw garlic cloves being rubbed to within an inch of their life over the toast before the tomato is spread on top, a nice combination but maybe not if your on your way to the next board meeting.

Tostada (like pizza) is open to all kinds of ideas and toppings so it is allways tasty to deviate from the norm and try something different. Plain old vine ripened tomatoes, sliced and peppered work a treat as does thinly sliced serrano ham or you could try devilled mushrooms, kidneys, spinach, manchego, sobrasada, chorizo or lightly fried pancetta. The key is variation and with tostada's being so versitile you can choose almost any topping you like.

For tapas, if you are going to serve them as a starter immediatly cut the bread into cross sections to make "mini tostadas" (pic above), with a selection of ingredients and toppings handy you can create a plate of real Spanish flavour and present something both colourful and delicious for the guests.

Just don't forget the olive oil...


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Spanish Lomo in Olive Oil

What is "Lomo de Orza"? Lomo de Orza is chunks of premium pork tenderloin which are cut by hand before being fried with a special mix of herbs and spices. The large cubes of pork (lomo frito) are then stuffed into a jar containing extra virgin olive oil then preserved.

The flavour of Lomo de Orza is quite unique, hints of herbs and infused olive oil make this lomo a real treat with summer salads as well as on its own or with complimentary partners such as Manchego or good red wine. It is the texture though that really grabs your attention, the pork pieces are soft, almost melt in the mouth, a real Andaluz treat for the palate.

Every recipe of course is slightly different either through technique, herbs, chosen loin or type of extra virgin olive oil used for preservation. In the town of Huescar which lies in the foothills of the Sagra mountain on the edge of the altiplano is a secadero (Ovalo) who produces lomo de Orza in impressive 1.6kg jars. As their signature product the lomo is certainly one of the best in the area boasting a delicious texture and flavour. It is however a bit of a delicassy and comes with a price tag that suggests it has been prepared by hand from frying to bottling.

One thing you can be sure of though as soon as you experience the flavour is that every euro has been well spent.


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Anchovy and Bean Tostada

Simple tapas ideas work when they have lots of flavour and this is a good example. Spanish anchovies have an enviable reputation as being some of the best in the world, for example mention the "Ortiz" brand and you immediatly know its all about quality. There are also Cantabrian anchovies from lesser known suppliers that have the "gold series" mark, good anchovies, good enough in fact to rival some of the more acclaimed names in the Spanish seafood world.

So waht do you do with such quality? Too good for pizza thats for sure so to make some classy tapas try a couple of anchovies on a mashed bean tostada.

Ingredients:

Sliced bread (stick)
Anchovies
250g Jar of white beans/butter beans
Pinch hot paprika
Extra virgin olive oil

1. Take your jar of beans, drain, wash and mash into a paste mixing with the paprika.

2. Lightly toast your bread slices.

3. Spread the bean paste over the toast.

4. Arrange 2 anchovies on top and drizzle with a extra virgin olive oil.

Job done.


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Aperitivo time

Aperitivo time...good at any time! The small hamlet of Fuente Nueva just outside the village of Orce in Granada only has a handful of full time residents, most live cave houses with the odd few residing in cortijo's. You could say that the hamlet is "muy tranquilo" most of the year - except during holiday season. Made up predominantly of cave homes the two barrios which make up Fuente Nueva are scattered with holiday caves, all of which become occupied during Easter, Summer and occasionaly for new years eve celebrations.

Our own neighbours arrive four times a year, from Barcelona and Madrid the family turns up for a couple of weeks to enjoy some time off. From one end of the spectrum to the other coming somewhere as quiet as this from the capital. Its normally around two in the afernoon that you hear a cry "Aperitivo!", a small metal table is laid out under the largest tree in the garden for shade and is covered in all manner of tapas, olives, jamon, chorizo and seafood.

The kids are usually creating havoc somewhere nearby in the campo while us adults sit down for a cerveza or two and a bite to eat. This happens every day for the duration of their stay, a very friendly affair and something to look forward to whenever the "vecinos" turn up. Plus of course there is nothing quite like a free cold beer in the sun on a weekday afternoon...

From a foodie point of view there is always something going on in the background, the bbq usually lit with escalivada roasting away and a batch from the day before being peeled by someone having been wrapped up in newspaper - Spanish tip of the day: wrap the veg for your escalivada in newspaper as it makes the skins infinately easier to peel off!

Chorizo and other sausages presented in a good selection of small tapas bowls come from Orce (carniceria de Julian) and occasionaly the market town of Huescar where you can find a small indoor market boasting fruit and veg stalls, fish shops and no less than four butchers, all of whom sell the same cured meats, hams and chorizo etc. You would think that competition would be fierce but in true Spanish style it is all very relaxed, even looking after each others store fronts while the other takes a break.

Below is one such carniceria, "secadero Ovalo" is a long established family run business with their signature "lomo de orza" (lightly fried pork tenderloin preserved in extra virgin olive oil) is always on display. There chorizo isn't half bad either with a nice sweet variety available, a favourite with the locals.

Discover more about Orce Serrano Hams suppliers (click on the image above) and find out where your hams and charcuterie comes from.

Spring tapas

Well its definately Springtime in Andalucia. After the amount of rain the region has had over the past few months I dare say one and all are enjoying a welcome break with some sunshine. Still chilly with a light frost in the morning but come lunchtime very pleasant. Tulips... a sign of spring and one of the few flowers that does well in the "campo mud"

After a long winter its good to see some real colour both in the garden and in the campo, the fields, albeit for a short time resemble bonnie Scotland with a green blanket creeping up the mountains. A short break perhaps as nature changes the seasons, Spring never lasts very long in Andalucia before you are into the raging heat of the Spanish summer.

On to some foodie thoughts... Spanish ham goes well with orange, the sweetness of the orange with a slight saltiness of the ham compliment each other quite nicely. A little cracked black pepper never goes a miss either nor does a drizzle of very good olive oil. Wrap em up! Nice and simple, easy tapas.

Local Spanish Olive Oil

Locally produced extra virgin olive oil. Something at the forefront of the Orce Serrano Hams vision is to support local producers. In fact most of the stock in the online delicatessen is locally produced and olive oil is no exception.

This extra virgin oil comes from the town of Huescar in North East Granada. The town itself is only 18km from Orce village.





You may think that an olive oil produced on a smaller scale could be inferior in flavour and quality. However the town of Huescar lies on the edge of the "Jaen" region - the olive oil capital of the world...

"USKAR" oil can be found in many small retailers in the area including indoor markets where you find both 1ltr and 5ltr containers of the oil.





Part of any food products integration into the Orce Serrano Hams deli is to taste test and we were more than happy with this olive oil! Fabulous flavour, not too strong with grassy hints, an ideal all rounder for fish, meats, dressings etc. Supporting local business in rural Andalucia is part of what we do, there are many olive oils produced in the region, dozens of which are available but this one made the shortlist and won after many servings of drenched bread and tomato. Flavour is the all important part of any good oil. Until now USKAR olive oil has been unavailable outside Spain and has never reached UK shores.

Available December 2009

View more locally produced oils and olive oils from Jaen >>>

Spanish Olive Oil Flavours

Varieties of Spanish olives differ thus producing oils with different flavours, some olive oils are better for example with salads or fish, others with red meats and for marinading. Here we have a simple guide detailing the most popular varieties of Spanish olive oil, a guide to flavour and suggested uses.



Arbequina: Quite a fruity oil often with hints of almond, good with salads, escalivada and seafood.

Picual: Good depth and quite intense flavour with mild bitterness. Accompanies red meats and tuna, also good for frying.

Hojiblanca: Fruity with a nutty finish, ideal with pasta dishes, salads, poultry and seafood.

Verdial: Fruity yet sweet, this oil is ideal for salads, dressings, and a good oil for gazpacho recipes.



There are many more types of olives and olive oils available, those detailed above are ideal for keeping in the kitchen, are excellent "all rounders" and can be used in every day cooking. Remember to store your olive oil away from direct sunlight and at room temperature. Olive oils, as a general rule should be used within 12 months from the date of production.

Jaen Gourmet Olive Oil

Is your olive oil on the table with the salt and pepper? We believe that it should be! The Spanish consume large amounts of olive oil and also use it in almost every recipe - even chips are cooked in olive oil.

The region of Jaen is regarded as the olive oil capital of the world due to the amount it produces and also the quality. In May of 2009 the world record for the largest olive oil tasting was set:

thousands of local residents were ready, patiently waiting behind the turnstiles for the event to open. By 12 p.m., over 12,909 people had passed through the gates and congregated in the park specially set up for the festivities, sampling the finest olive oil in the region. The Guinness World Records challenge was achieved shortly thereafter



Being situated on the outskirts of Jaen we are lucky enough to have access to one of the finest olive oils the region produces. The gourmet extra virgin oil is a result of a careful cultivation process using trees from the Sierra de Cazorla area. This award winning and certified gourmet oil is certainly "gourmet" in every sense of the word, tremendous flavour, aroma and depth which pairs with serrano and iberico ham to name but a few perfect partners.



A few lucky customers have already tasted this exquisite oil through our ham care kit gift set and the response has been extremely positive. The gourmet oil is due on sale through Orce Serrano Hams this September.

Spanish Beef Recipes (Spicy beef kebabs)

Spanish beef kebabs are one of only a few Spanish beef or "tenera" recipes as certainly in Andalucia the more popular meats are lamb and pork. In Granada the production of beef is minimal however if you look hard enough you will discover a family run butcher in a small market or down a side street that does sell good cuts of beef.

Ingredients: (makes 6 large kebabs)

1kg beef (cubed)
4 Garlic cloves
2 Teaspoons hot smoked paprika
250ml Olive Oil
250ml Wine vinegar
1 Onion, chopped
1 Red pepper, chopped
Salt & Pepper
Thyme/mixed herbs



1. Place your beef cubes in a large cazuela and leave aside.

2. Roughly chop the garlic and place in a food processor, add the rest of the ingredients (except onion & red pepper) and blend into a paste - add more olive oil if required.

3. Pour the marinade over the beef, mix well and place in the fridge for 2 hours.

4. On kebab sticks thread over the beef and alternate with the onion and pepper.

5. Cook on a hot BBQ for 10 - 12 minutes turning frequently.

6. Serve with salad and boiled potatoes.

For more Spanish beef recipes visit the Orce Serrano Hams "Meat Recipes" page.

Serrano Ham and Melon Tapas

Serrano ham and melon is a real classic here in Andalucia during the summer months. Very easy to make and incredibly healthy! The sweetness of the melon compliments the ham perfectly - an explosion of summer flavour! One other thing to consider with this dish is olive oil, a drizzle of extra virgin is always welcome with fruit as it really enhances the flavour.

No real recipe recipe required here as you can serve the melon sliced with ham in between or simply secure on cocktail sticks for summer tapas.



At the pool....Serrano ham and melon is a welcome tapa in the Spanish heat, particularly as the melon comes chilled...Great!



Fresh water spring on the outskirts of Orce village, full of fish! Nice to go early as well and have a few lengths in the pool, cold, but it does wake you up!

Serrano Ham Pieces

Serrano ham pieces are great if you don't need a full ham, they are of course boneless, easy to carve and unlike full leg serrano hams can be kept in the fridge. Looking after your ham piece is very simple and much the same as a full ham - simply rub a little olive oil over the most recently cut area, cover with a ham sock (tea towel works just as well) and place in the fridge for next time.



...If you have a friendly local butcher why not trade a few slices and get them to machine cut some of you ham piece, wafer thin slices with a nice Manchego and bottle or red...lovely!



Recipe: Serrano Ham and Pear Salad

Ingredients

100g Mixed salad leaves
1 Pear (sliced)
30g Toasted almonds (chopped)
Good splash extra virgin olive oil
Splash white wine vinegar
300g Serrano ham
100g Manchego cheese
Broad leaf parsley (chopped)

Method

Mix the pear almonds and salad leaves in a large cazuela.

Whisk together the olive oil and vinegar, add to the salad and toss.

Cut your serrano ham into inch long (approx) slivers and spread around the salad with the cheese.

Scatter with parsley.

Recipe for Dogfish

This Basque style Dogfish recipe is quick and easy making it ideal for a family supper. The garlic and chili really add something special to this succulent, meaty fish.



You will need:

4 thick Dogfish fillets (skin and bone removed)
4 cloves garlic, peeled and chopped
200ml extra virgin olive oil
Good handfull fresh parsley, chopped
salt
1 small hot red chili, chopped




Method

1. Clean the fish under cold running water, pat dry and sprinkle with salt. Set aside for about an hour.
2. Heat the olive oil in an earthenware cazuela and gently cook half of the garlic until golden, then add the fish, parsley and the rest of the garlic.
3. Add the chili (according to your taste)shake the cazuela, to prevent the fish from sticking and turn down the heat.
4. Cook gently for around 20 minutes depending on the thickness of the steaks, shaking the dish from time to time.
5. when cooked, the fish will be firm and white and still soft and tender in the middle.
Serve in the cazuela with boiled new potatoes and a green salad.

Swordfish with lemon pepper dressing

A really quick and easy seasonal recipe which reminds me of those long lunches we all enjoy on holiday either in beach front restaurants or evenings on the terrace.

You will need (serves 4):

4 swordfish steaks
Generous amount of freshly ground black pepper
Juice of half a lemon
Salt
Parsley to garnish (optional)
Extra virgin olive oil




Method

1. To cook the swordfish steaks, heat a little olive oil in a large frying pan and cook for 6-8 minutes each side until golden.
2. Near the end of the swordfish cooking time, heat a little olive oil in a saucepan add the pepper season with salt and slowly add the lemon juice tasting as you go – you don’t need to add it all!
3. Remove the swordfish and drain before serving. Pour over the sauce adding a little more pepper and garnish with parsley.
4. Serve with crunchy green beans and new potatoes

Summer Fruit

Well it is summer so we are getting fruity! Strawberries and oranges go great after a dish like these Monkfish & Serrano Ham parcels - don't forget a splash of good extra virgin olive oil and a little pepper for the strawberries.



Next up: For May we are in the garden, its Spain vs England growing giant pumpkins. Head to head with the UK Catering Forum August/September should see some great photos!



For more tips on gardening take a look at Grow Veg

Spanish Bacalao Salad with Oranges

This bright and exotic salad of salt cod and oranges is my own take on the traditional Remojon introduced by the Moors. Typically served as a tapas dish, I also love this as a simple and satisfying summer salad.

You will need:

1/2 kilo salt cod, soaked for 24-48 hours and drained
2 medium tomatoes
1 small red onion
2 cloves garlic
2 large sour oranges (you can use sweet ones if you prefer)
handful green pitted olives cut into pieces
2 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar




Method

1. Bring a large pan of water to the boil and add the bacalao. Turn off the heat and leave while you prepare the other ingredients.
2. Roughly chop the tomatoes and onion, peel and crush the garlic and mix together in a large serving bowl.
3. Peel the oranges and break into segments and then cut each segment in half and add to the bowl.
4. Remove the fish from the pan, drain and shred removing the skin and bones.
5. Add the fish to the salad, drizzle with oil and vinegar, add the olives and then mix well.
6. Serve and enjoy

Roasted Tomatoes

It just wouldn't be Andalucia without those vine ripened tomatoes... Lovely side dish and fabulous flavours...



Ingredients:

12 large ripe vine tomatoes
2 tablespoons balsamic vinegar
3 tablespoons olive oil
A sprinkle of caster sugar
Salt to season


How to make:

1. Wash the tomatoes and cut in half. Place in a roasting tin in a single layer if possible. Drizzle with the oil and vinegar, season with salt and mix well.
2. Roast the tomatoes in a medium oven for around 50 minutes to an hour (adding the sugar after 20 minutes or so)
3. When the tomatoes are ready, they will be soft and lightly caramelized. Serve warm.