7 April 2013
A really easy and quick tapas dish of pork loin fillets. Serve with fresh bread and tomato and of course a chilled glass of white wine.
Preparation time: 5 minutes
cooking time: 6-8 minutes
4 pork loin fillets about 1 1/2 cms thick
tablespoon olive oil
teaspoon crushed black pepper
teaspoon crushed mixed spice
1. In a large dish, mix the olive oil, salt, pepper and spices and add the pork.
2. Rub the oil all over the pork on both sides making sure each piece is nicely coated in the the spices and oil.
3. Heat a griddle pan until it is smoking hot (you can do this on a barbecue grill too)
4. Add the pork to the pan and cook for around 3-4 minutes each side, making sure the pork is cooked all the way through.
5. Serve on a slice of fresh bread and top with a slice of tomato.
23 March 2013
Long time no recipes! Just to let our readers know that things are a bit hectic here at Orce Serrano Hams but we do have a bank of three dozen recipes (and growing) to publish over the next few weeks.
We've been working quite a lot with beef over the winter which, as things go doesn't tend to be the most popular (or available) meat in Andalucia so stay tuned for some interesting Spanish beef recipes on top of all the usual tapas and info on up and coming lines to your online deli!
3 February 2013
This Spanish recipe for ‘Huevos rotos’ or broken eggs with potatoes is a very popular tapas or ‘raciones’ dish. The slices of serrano ham on top of the egg just warm through nicely to bring out the flavour. It is hearty and warming and also makes for a lovely breakfast or warming lunch, often served to workers during the winter. The addition of chorizo makes the dish all the more inviting.
Cooking time: 40-45 minutes
You will need:
3 large potatoes peeled and cut into 2cm cubes.
6 garlic cloves, unpeeled
8-10 slices of serrano ham
Olive oil for frying about 500ml
½ teaspoon smoked paprika (use hot or sweet depending on your preference)
How to cook:
1. Heat about 300ml olive oil in a deep pan over a medium heat. Add the potatoes and cook for around 15 minutes, turning from time to time. Add the garlic and continue cooking for another 10 minutes until the potatoes are tender and lightly golden.
2. Remove and drain on kitchen paper, sprinkle with salt and paprika. Divide the potatoes onto four warm plates.
3. Fill another small, deep saucepan with the rest of the oil and heat over a high heat.
4. Crack the eggs into a cup, one at a time and slide into the hot oil.
5. Cook for 30-90 seconds (depending on if you like your eggs runny or firm) remove with a slotted spoon, drain and place on top of the potatoes.
6. Lay a couple of slices of serrano ham over the top and serve immediately.
You can also add some slices of fresh chorizo when you add the garlic to the potatoes to make a hearty breakfast or lunch.
Makes 4 large tapas or ‘raciones’ servings
Posted by Orce Serrano Hams
13 January 2013
400g Wild/mixed mushrooms
2 Garlic cloves, sliced
50cl White wine
How to make:
1. Cut the pork into bite size chunks and brown off on the hob in your terracotta casserole.
2. Add the garlic and continue to brown for a further 3 - 4 minutes.
3. Add the white wine, season well with pepper and thyme and cook on a low heat for 20 minutes.
4. Add mushrooms, mix well and let simmer for a further 25 minutes.
5. Serve on a bed of rice.