31 March 2009

Spanish Cured Salt Cod & Tuna



We thought we would end the month of March with a short gallery of products from the "Pescaderia de Orce" The guy who runs this fish shop is probably one of the most enthusiastic suppliers we have. So much so he offered to pass by the house and give us a taste of his cured tuna and salted cod. Then.... it was all hands on in the fish shop the following Tuesday to take some foodie pics early while the spread of seafood hadn't been touched. Great stuff.



Bonito tuna close up



Bacalao salted cod, 2kg monster on the end..



A man and a van...and the most enviable fish shop for miles..



...and best of all he knows his stuff...genuine expert



Bacalao & Bonito Tuna coming soon (April 2009)

WWW.ORCESERRANOHAMS.COM

29 March 2009

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

25 March 2009

Cured Bonito Tuna



Cured Bonito Tuna is a real delicassy and very hard to find in the UK. A far cry from the tinned Bonito del Norte these full fish have an exquisite flavour, texture and aroma. Top class tapas.

For these tapas we have simply sliced some fresh crusty bread and topped with sliced avocado, a small slice of apple and cured tuna. Delicious, with a great combination of simple summer flavours.



Working closely with our local Pescaderia we have secured regular orders of this fabulous fish which are due to feature in the Deli mid April.



Full fish will be available by special order but regular loins will be available from the online store in 500g and 1 kilo pieces.

Latest News >>>

22 March 2009

Anchovy Tapas



Its Spring! So time for some seafood tapas...



Marinated anchovies are a far cry from those salty fillets you find in tins, the key is to buy fresh. Anchovies are very cheap and make a great starter.

Ingredients:

8 whole anchovies

Sherry vinegar (we used Capirete reserva)200ml

1 clove crushed garlic

Olive oil 100ml

Fresh parsley

Lemon juice of half a lemon



Method:

To clean the fish, remove the head pulling upwards (the innards will follow) split the fish down the middle and remove the spine. All this can be done by hand and is very easy!

Place the anchovies skin side up in a cazuela and pour over the sherry vinegar so the fish are just covered. Leave for 15 minutes and the fillets will turn white.

Remove from the vinegar and place into another cazuela.

Mix the remaining ingredients and pour over the fish

Place in the fridge for 1 hour

Serve one fillet on a slice of fresh bread.

10 March 2009

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.

6 March 2009

Andalucian Cave Holidays



Ever considered a "cave" holiday?

Staying with the subject of Andalucian cave dwellings we thought it would be good to give a well deserved mention to the guys at Cueva Santa Maria. A cave which can only be described as fabulous accommodation! Cueva Santa Maria is owned by Karen and Gary who moved to the hamlet of Fuente Nueva just outside Orce village in 2008. Previously known as "Cueva Abajo" because it is carved from underneath the famous La Veranda hotel the cave has been re-named "Santa Maria". Tastefully reformed with a rustic Spanish touch and the warmest welcome you could hope for.



The views as you expect from the campo are outstanding, looking over the pine laden mountain side of the "Sierra de Umbria" Cueva Santa Maria also boasts a large outdoor swimming pool - ideal for guests wishing to cool off after the midday sun.



Cueva Santa Maria is available all year round for holidays and short breaks, enjoy the peace and relaxation of Orce and Fuente Nueva with perfect hosting! Traditional tapas are also available for guests combining a range of artisan sliced meats, olives, cheeses and the famous serrano ham.

To discover more about Cueva Santa Maria pop into the website

4 March 2009

Orce - Cave Dwellings



Fuente Nueva, literally meaning “New Fountain” lies on the outskirts of Orce village. Six kilometres into the countryside the hamlet is distinguished by its cave dwellings hewn from the rock around two hundred years ago. Fuente Nueva is home to both Orce Serrano Hams and the “La Veranda” hotel – a substantial cave of some thirty rooms which has played host to numerous guests and travellers over the years.



Another feature which has made the area famous is its prehistoric discoveries; this is due to the fact that both Fuente Nueva and neighbouring Venta Micena lie in what used to be an enormous prehistoric lake. Finds include sabre tooth tigers, woolly mammoths and various prehistoric tools, during summer months excavations can be observed in the area with most significant finds being displayed in Orce museum.

There are around one hundred cave dwellings in Fuente Nueva, mainly consisting of holiday homes and full time residence. However there are many older caves too which have not been habited for decades making the hamlet a mixture of modern and old. In the 1980’s families began to leave the hamlet and move to the village, hence abandoned caves. The reasons include modernisation of conventional housing and that at the time cave dwellings were regarded as a “poor mans house”, nowadays the opposite is happening with many caves modernised to accommodate all the luxuries and services that you would find in the most tastefully decorated 4 bedroom detached home.



Fuente Nueva nestles at the bottom of the “Sierra de Umbria” a line of mountains which stretch as far as the eye can see. The hamlet is truly in the “campo”, a mainly agricultural area, abundant in wildlife and spectacular through all four seasons. In the winter months snow can fall overnight blanketing the countryside creating a picture postcard theme. Cave homes deal with the changing seasons in a very economic way, due to their insulation properties temperature rarely fluctuates although a wood burner is needed through the winter – ideal for that lamb and rosemary with roasted potatoes! Siestas and Fiestas also play an important part of cave living in Fuente Nueva, with summer months bringing temperatures in excess of forty degrees your cave is the ideal place for that afternoon siesta – hot outside and cool inside. The fiesta is a very neighbourly affair with traditional food and tapas always present as well as a fantastic Spanish atmosphere.

For further details on Andalucian cave dwellings and Spanish culture visit Livinginacave

3 March 2009

Salt Cod Tapas



Salt cod or "Bacalao" is usually soaked in water from several hours to days in some cases depending on the recipe ie bacalao fritters. Unsoaked the fish or the cod loin can be very salty but does make up a flavoursome bite sized tapa if paired with something juicy....

Here we have slivers of bacalao served with some very sweet and juicy ripe vine tomatoes.



The two go well together as the tomato compliments the cod, the key is to slice the loin as thinly as possible, a sprinkle of pepper and away you go!

Tip: If you enjoy anchovies you will like this strong flavoured tapa.