Monkfish & Serrano Ham Tapas

Serrano ham and monkfish recipe. Cooked this the other day after being given the simple recipe from our local fish monger. Classy tapas! Stacks of flavour!

Ingredients:

1 Large Monkfish tail (500 - 600g)
2 Sprigs fresh thyme
14 – 16 slices of serrano ham
3 medium vine Tomatoes



How to Make:

1.Take one large monkfish tail and chop in half.

2.Sprinkle the fresh thyme over the fish.

3.Wrap the tail in strips of thinly sliced serrano ham and secure in place with cocktail sticks. (Longer slices for the thicker end of the monkfish tail)

4.Place under the grill for 10 minutes or until the fish is firm.

5.Cut into medallions around 1 inch thick.

6.Drizzle with a good extra virgin olive oil and serve hot.

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!!!

Changing Blogger Template

Mmmm, what went wrong... nothing really it just turned out that our last Top Spanish Tapas template didn't work all that well in some versions of Internet Explorer so we have gone back to basics, simplified things and hope that everything is much clearer for our readers :)



Like all websites/blogs this site continues to be a work in progress and we will shortly be creating our links list to accommodate some well worthy sites such as Sheffy's Dining in, Krimo's Krimo's, the comprehensive Hub-UK and the rapidly growing UKCF (UK Catering forum)

Next up: More of what we do best....tapas..!

New Spanish Food

This summer sees some fantastic new products at the Spanish deli Orce Serrano Hams. Some of these products are exclusive to our artisan producers and include some fantastic 2kg Bacalao salt cod and a new, very special Iberian ham.



To keep our customers updated we have created a new blog with everything happening at Orce Serrano Hams, new products, special offers and promotions, recipe news and much more. You can visit the new blog at www.serrano-hams.com



You can also subscribe and receive the very latest offers direct to your inbox, quite handy as some of our more seasonal products never tend to hang around very long!



New Spanish Products - Orce Serrano Hams Blog

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

Spanish Meatball Recipe

This hot and spicy version of traditional Spanish meatballs are an exciting variation of Spain's favorite tapas dish.

You will need (makes around 25 meatballs):

650g minced beef
1 medium onion, peeled and roughly chopped
2 slices of white bread
3 cloves garlic, peeled and roughly chopped
Good squeeze of tomato ketchup
1 dried chili, chopped
1 egg, beaten
handful fresh parsley, chopped
Splash of white wine




Method:

1. Remove the crusts from the bread, tear into chunks, place into a food processor and blend until you get breadcrumbs. Tip the crumbs into a mixing bowl.
2. Blend the onion, chili and garlic in the food processor for a few minutes and then add to the breadcrumbs in the mixing bowl.
3. Now tip the mince, tomato ketchup, wine and egg into the bowl, season and mix well until all the ingredients are blended together. Chill in the fridge for around 15 minutes to let the flavours infuse.
4. Using your hands, shape the mixture into balls, then dust in a little seasoned flour shaking off the excess.
5. Fry the meatballs in batches in hot oil for a few minutes until golden and then drain on kitchen paper.
6. Cook in a medium oven for about 20 minutes until cooked through.
Delicious served hot with salad and cool yoghurt dip or serve 2 or 3 with tomato salsa for a fiery tapas dish

Need typical Spanish ingredients? CLICK HERE

Buy Serrano Ham

10% OFF ALL SERRANO HAMS THIS APRIL!

Take advantage of this very special offer for Easter 2009 and save 10% off your serrano ham purchase. Below we have 3 examples of Spanish serrano hams:

Bodega

Reserva

Extra Bodega Grand Reserva



If there was ever a time to purchase one of Andalucia's finest serrano hams its is now! Offers like this don't come along all that often *Please note the Orce Serrano Reserva is limited stock.



Stock up on the tapas for Easter and enjoy Spain's finest export - plus our 2009 offer of Free Tapas with every order still applies, what more can we say!



Celebrating "Semana Santa" with Top Spanish Tapas... Interested in a ham? Contact us or visit Orce Serrano Hams.

New Customer? We have a page dedicated to you, take a peek here