27 November 2013
If you are lucky enough to have a local Spanish greengrocer who grows his own or get given tomatoes by your Spanish neighbours then why not try making a chutney, just as easy as a Spanish salsa but with more clout after it has matured, brilliant with a wedge of Manchego or Manchego reserva and especially tasty for some reason in winter...
Recently we really got into Spanish style chutneys, there are so many great ingredients you can put into them including spices and if like us you like a bit of chilli to liven things up then some of the red stuff adds a great kick.
You can find our recipes for Spanish chutney, salsas, pate and dips on this page (we also love anchovies which make a regular appearance).
6 November 2013
This one you cannot spread... its chunky and packed with flavour and on fresh crusty bread with a drizzle of extra virgin olive oil it is sure to please even the most seasoned of seafood enthusiasts! Over at Orce Serrano Hams we have been making and publishing recipes over the past few months and as such have created a 'Dips, Salsas and Pate' recipe section, with over 450 recipes now published we had to start dividing our recipe page up (for us as well as you!).
No recipe here for this pate but you can find this and a dozen or so other tasty Spanish ideas for salsas, pate, chutney and a few fiery ones for the chilli fans:)
View all the Spanish salsa and pate stuff.
10 October 2013
An exciting new dining experience has been launched in Oxfordshire this month and what’s more you don’t have to leave home to enjoy it! Dine-in with Style is a quality, stylish, dining experience featuring gorgeous food, beautifully presented in your own home.
The company is the brainchild of Nicola Southall of Bloxham, Banbury. Nicola, wants to create special dining events, equivalent to a first class restaurant experience, in a client’s own home. Dine-in with Style brings a relaxed, but professional, restaurant feel to your own home, enabling clients’ to entertain in style at home with fabulous food beautifully presented, with the table designed to complement the evening.
A number of specialised food themes and menus are available including Italian Trattoria, Greek Taverna, Fish, Ladies Pink night, Spanish, Moroccan, Indian, Chinese or any style of great food the client might require, all creatively designed complemented by themed table settings.
Speaking about the company launch Nicola says, “I want to provide clients’ with top quality cuisine in the comfort of their own homes, for special occasions, all complemented by themed table settings which invites you to sit down and enjoy a unique dining experience. “The simplicity of our service is that you can leave the whole event, whatever the occasion, to us allowing you to thoroughly enjoy the event, be it a birthday party, anniversary dinner, special business occasion, or just a great get together with friends and relatives, knowing that we are in control in the kitchen and even do the washing up!”.
All the food is prepared in Nicola’s kitchen and then finished in the clients’ kitchen before being served.
Nicola’s service includes the following:
Full consultation to discuss your particular requirements
Up to 10 guests catered for
Crockery, cutlery, table linen supplied
Canapés or nibbles
Starter, main course, dessert or cheeseboard
All food prepared in Nicola’s kitchens
30-mile operating radius
Best of all no washing up!
So why go out when you can Dine-in with Style.
For further information contact Nicola, 07747863074/01295 721765, email: Nicola@dine-in with style.co.uk; website: Dine-in with Style.co.uk
Terracotta & Spanish ceramics available at www.orceserranohams.com
Posted by Iain Macdonald
15 September 2013
To marinate the olives place them in a cazuela (pitted olives work best) drizzle with a generous amount of olive oil and 2 cloves of crushed garlic per 400g tin of olives. Give it a good mix, cover and leave in the fridge overnight.
For the ham simply cut a few wafer thin slices then cut them into squares about 3x3cm, roll each square of ham starting with the corner first and then stuff it into the pitted olive, a little fiddley perhaps but well worth it as the presentation is unique and the flavour has a real punch! ~ Great for adding something different to the tapas party.