Stuffed Pork with Goats Cheese

'Stuffed medallions of pork with goats cheese and garlic' may have a restaurant ring to it but we prefer a very simple stuffed pork with goats cheese..! This Spanish pork recipe is actually very easy to make and can be cooked either pan fried, on the barbeque or in the oven - the choice is yours.

Ingredients for this recipe are key, obviously good quality fresh pork but the thing that really puts the flavour punch all over this recipe is goats cheese in garlic (actual goats cheese blended and cured with garlic, not separate ingredients :)

Ingredients: (serves 2)

4 x pork medallions cut approximately an inch thick
100g goats cheese in garlic
Olive oil

Method:

1. Using a small sharp knife cut a pocket into the pork.
2. Stuff the pork with cheese and secure with cocktail sticks.
3. Fry in olive oil (with a bay leaf if you have one handy) for 6 minutes each side.

Frying: 5-6 minutes each side.
BBQ: 4-5 minutes each side.
Oven: 15-20 minutes (pre heated to 180 degrees)

Delicious and very simple! Your stuffed pork can also be prepared earlier and refrigerated the day before.

Pequillo Pepper Stuffed Mushrooms

Spanish pequillo peppers, usually it the pepper that is stuffed but for this recipe we are turning the tables by stuffing large white mushrooms with chopped pequillo pepper which are then topped with Manchego and baked for 20 minutes. Simple tapas, big flavour.

You will need: (12 Tapas)

2 Pequillo pepper (tinned or jarred)

12 Good sized white mushrooms

100g Manchego cheese 

Method:

1.    Pre heat the oven to 180 degrees.

2.    Clean the mushrooms and remove the stalks.

3.    Peel the mushrooms and arrange on a baking tray.

4.    Slice each pequillo pepper into 12 small pieces and place two pieces of pepper into each mushroom.

5.    Cut the Manchego into inch square slices and place on top of the pepper.

6.    Bake in the oven on 180 degrees for 20 minutes or until mushrooms are cooked.

7.    Garnish with parsley and serve.

Iberico Sliced Meats

Sliced meats from Spain make ideal tapas, especially when your having a spread, tapas evening or simply want to enjoy something different perhaps with an after dinner cheese board or Spanish tapas. Sliced doesn't have to be boring either, particularly when it comes to cured Iberian ham, pork tenderloin or chorizo as the flavours speak for themselves.

There is however no getting away from the fact that any sliced meat vacuum sealed in plastic will not be quite the same as the "real deal" right? Well maybe, there are pro's and cons... For starters sliced meats are convenient, they usually come in handy sized 100g or 200g packs so just sufficient for tapas or creating a buffet style Spanish table. Smaller packs also have the distinct advantage of allowing you to taste test the likes of Iberian ham in all its grades which is why we have added four new types of Iberian ham sliced packs to the deli website.

So what does this mean? If you have heard about Iberian ham and never had the gastronomic pleasure of tasting Spain's most famous delicassy then the 100g pack is your friend. Discover the differences between, Cebo, Recebo, Bellota and Bellota reserva at a price that won't upset the bank manager.

It is really worth a go and letting your taste buds make the decision for you. All good Iberian ham suppliers will also offer the cream of the crop by way of "hand sliced" iberian ham in convenient packs. Price is at a premium as you are paying for the skill as well as the product but when you open up a pack like this - take care as those slices are wafer thin, carved by the maestro secadero. Sliced ham like this actually represents very good value for money as you get more bang for your buck through more slices and increased flavour...just the way a good ham should be carved!

Not forgetting pork tenderloin or "lomo" as its known in Spain and also chorizo. Two exquisite products which again, presented in small sliced packs create the opportunity to taste test flavours. If you have some sliced Spanish ham, chorizo, lomo or sausage sitting in the fridge right now here are two good tips to make sure you get the best Spanish flavour:

1. Most importantly, leave the meat to breath. Its tempting to get stuck in as soon as the pack is opened but the best things come to those who wait, like a good wine, open the pack and leave it at room temperature for 10 minutes where it will begin to "sweat". It is at this point the flavour and aroma as well as texture will be at their best.

2. Pair it up, Spanish ham and Manchego cheese go together like English fish and chips and don't be afraid of introducing fruit and good red wine to any good ham or cured Spanish tenderloin.

For more information on cured Spanish cured meats, tapas recipes, tips, advice and online shop visit www.orceserranohams.com

The new range of Iberian sliced meats is available mid February 2011

.

Serrano Ham, Manchego, Avocado & Salsa

Serrano ham and Manchego cheese tapas, something quick and easy for lunch with a herby, tangy twist...

Quick lunch! No cooking involved with this simple Spanish dish and its packed with flavour! Hand sliced serrano ham is the key to flavour here and a good cheese (we used Manchego)

Top off that age old pairing with a little avocado for a different texture and a tangy tomato chutney or salsa and you are in Spanish gourmet heaven! Sometimes a plate of simplicity is the way to flavour, let the food do the work.

Great with a nice red.

Cauliflower Cheese with Serrano Ham

Cauliflower cheese is one of those recipes that is great served up in the winter months. When you need something hot and tasty this dish fits the bill with an added sprinkling of diced serrano ham and pepper the flavours really do come alive.

Ingredients: Serves 4

1 medium whole broccoli
1 medium whole cauliflower
250g Serrano ham (diced)
50g plain flour
50g butter
500ml milk
100g mature cheddar cheese, grated (plus a little extra for topping)
Salt
Ground pepper





How to Make:

1. Wash the broccoli and cauliflower and separate into large florets

2. Cook the broccoli and cauliflower in salted boiling water for 8-10 minutes until cooked but still crunchy then drain and place in a deep cazuela/casserole dish.

3. Make up the cheese sauce. Melt the butter in a saucepan and then add the flour, mix well together until you get a smooth paste and then cook for a few minutes to remove the taste of the flour. Remove the pan from the heat and slowly add about one third of the milk, whisking all the time to maintain the smooth paste. Add the rest of the milk, return the pan to the heat and whisk continuously until you have a smooth white sauce. Add the cheese and a little black pepper and whisk a little more, then leave to cook for a few minutes.

4. Add the Serrano ham to the sauce then pour the sauce over the broccoli and cauliflower and mix everything together, ensuring a good covering. Sprinkle with a bit more grated cheese and place in a hot oven for about 15 minutes until the cheese in golden and bubbling nicely.

Feel like experimenting? Try this dish with thinly sliced hot chorizo...

Chorizo Stuffed Mushrooms

Stuffed mushroom tapas are one of the simplest tapas to make, this recipe uses Orce chorizo and manchego cheese. A delicious combination ready in 20 minutes. This very simple tapas dish is our September featured recipe and will make an impressive addition to your tapas table, watch out they won't last long...

Ingredients: (12 tapas)

12 Medium mushrooms
1 Orce chorizo
Grated Manchego cheese
Virgin olive oil



Prep & Cook:

Peel and de-stalk the mushrooms

Slice the chorizo sausage and place one slice inside each mushroom cap.

Grate Manchego cheese and sprinkle generously over the top.

Drizzle with olive oil and oven bake for 20 minutes.

Serve immediately and enjoy!

(Tip: if using cooking chorizo you can split the sausage and squeeze out the meat - dice the mushroom stalks and mix together before filling the mushrooms)



Up and coming recipes this September - Prawns, are they the king of all tapas..?

Serrano Ham and Cheese

Serrano ham and Manchego cheese - perfect tapas? Well we think so although accompanied by a good red wine really does compliment the duo quite nicely!

Not that often we write a promotional post on this blog but for the benefit of our readers in the EU we thought this would be something worth letting you know about...

Meet the Serrano Ham "Anejo" translation into English roughly means "Aged". This ham is cured for no less than 24 months, weighs in at 8 kilos + and boasts a fabulous texture, flavour and aroma. One of the finest artisan hams from Granada.



So why the big fuss? Well, if you haven't visited our online Spanish Delicatessen yet the Anejo currently has 10% off its usual website price but that's not all...

Throughout the summer of 2009 the Serrano Ham Anejo also comes with a wheel of mixed milk Spanish cheese for your enjoyment - absolutely FREE! The cheese itself is a mixture of cows and ewes milk - perfect for tapas and a fine accompaniment to the grand reserva "jamon". What makes this offer even more attractive is that the cheese is a substantial 1.8 kilo's - a decent round of cheese that will accompany the ham from the first slice to the last. Tapas Perfection!



Take advantage of this fantastic offer and visit Orce Serrano Hams and have a browse through our Spanish ham and embutidos pages.

Serrano Ham Anejo


Need Ham Tapas Ideas? Discover more >>>

Stuffed Mussels

This is a great seafood recipe, if you like your mussels and need to try something different then these stuffed mussels will not disappoint. Stacks of flavour and a combination that really does work well.

2 kilos large mussels, scrubbed and beards removed
2 medium red peppers, finely chopped
1 large green pepper, finely chopped
1 medium onion, finely chopped
1 sprig of fresh thyme
4 tablespoons butter
3 tablespoons plain flour
2 cusp of milk
Salt and pepper
Manchego cheese, (grated)



1. Steam the mussels in a large saucepan for 5 minutes or so until opened. Drain and when they are cool enough to handle, remove each mussel and place in an oven proof dish spaced evenly apart. Keep one half of each shell.

2. In a large frying pan, melt the butter and sauté the vegetables.

3. Add the flour and seasoning and cook for a few minutes then slowly add the milk until you have a thick paste.

4. Cover the mussels with the vegetable mix and cook in a medium oven for 10 - 12 minutes.

5. While the mussels are cooking, arrange the retained half shells on a baking tray.

6. Remove the dish from the oven (turn the oven up to high at this point) and fill each mussel shell with a mussel and some vegetable mix. Take care as the mixture will be quite hot.

7. Sprinkle with manchego cheese and return to the oven for a few minutes until the cheese melts a little.

ENJOY!!!

Philadephia & Tuna Wraps.

Is Philadephia cheating? Well we don't think so! Here are some of the simplest tapas to make but what a flavour!



1. Take a dozen baby spinach leaves

2. Place a generous knob of cheese onto the underside of the leaf.

3. Cut some bonito tuna loin into a small square and place next to the cheese.

4. Add a sprinkle of freshly ground pepper.

5. Roll up the spinach leaf and secure with a cocktail stick.

Find out what the Sunday Sun is saying about Orce Serrano Hams HERE

Spanish "Omelette"

Serrano ham and chinese fan mushroom omelette, sounds very classy but is an incredibly simple dish to make. Unlike the Spanish "Tortilla" (recipe) a simple omelette is much thinner and not so much of a main meal like the tremendous tortilla which, it has to said takes a great deal more culinary skill to get right!



Ingredients: (serves 4)
6 large eggs
200g Serrano ham sliced into small thin pieces
100g fan mushrooms
2 spring onions
50 - 60g grated cheese
Milk
Pepper to taste

How to Cook:
1. Wipe the mushrooms clean and chop into small pieces, slice the spring onions.

2. Using a fork, beat the eggs together with a little milk and season with black pepper, add the grated cheese.

3. Heat a little olive oil in a frying pan and add the ham and mushrooms, cook for a few minutes until the mushrooms are tender.

4. Add the eggs and the spring onions.

5. Cook over a high heat, and using a spatula pull the edges of the omelette into the middle tilting the pan as you go so the liquid eggs run into the space. Do this for a few minutes until only a tiny bit of liquid is left in the centre. Remove from the pan and allow to rest for a few minutes (the remaining runny bit of egg will finish off cooking)

6. Serve immediately.

Liver Tapas

Liver is certainly a matter of taste, a healthy food though full of iron. If you are cooking liver and have some spare keep some aside as it can be enjoyed hot or cold. Here we have a simple tapa of liver and cheese with cracked black pepper



Cut the liver into thin slices and fry gently for around 10 minutes.

Meanwhile cut some small thin slices of manchego cheese

Place on top of the liver and sprinkle with freshly ground black peppercorns



An unusual but very effective flavour combination. Enjoy!

Spanish Cheese & Wine

Spanish ham, a good red wine and a local cheese - the perfect tapas combination? This trio could well be that and would certainly be up there in the top ten tapas dishes. The reason is simple, each marries up perfectly with the other but for the Spanish gourmet enthusiast there are some taste notes to consider..

1) Queso de Leyva is a local sheeps milk cheese produced on a working farm near Gaudix in Andalucia. The cheese is quite mild but also comes sealed in olive oil - this would be our choice to compliment the jamon as you achieve some wonderful infused olive oils flavours.



2) Choosing serrano ham. Stronger serrano hams such as grand reservas go better with heavier more complex wines. Reservas and bodega hams go well with most wines but to find a good balance for this trio we suggest a reserva serrano ham.



3) Wine choice. Riojas and Riberas are some of the countries finest, something aged like a reserva Rioja but still quite fruity which develops well is an ideal candidate to complete the trio. Remember your ham slices should be left to breath too.



So there we have it, some authentic flavour from Spain which can be enjoyed at any time, gourmet tapas for any occasion.

More Spanish flavour coming up..

Spanish Goats Cheese

Spanish goats cheese is a true artisan product, it has been for decades but with the recent revival in "alternative" cheeses it has become more prominent in the market. Similar to Sobrasada, a good goats cheese is hard to find. UK chefs are favouring goats cheese in recipes over traditional blues due to the similar strength and the Spanish twist it adds to gourmet dishes. Spain produces a significant amount of goats cheese - all flavoured with herbs such as Rosemary, cured in extra virgin olive oil or even red wine.

Flavours are sublime, strong, deep, intense and an absolute sin to serve without slices of apple, grapes or a fine Spanish red.



Looking for a different cheese, goats/manchego or a mixture?
Artisan cheeses