2010 Tapas

There is no doubt we are looking forward to 2010! A fresh year, new recipes and local ideas. For the month of January we will be concentrating on a few Spanish winter warmers including some great tasting dishes such as Spanish beef casserole and pork with chestnuts... Delicious!



We will also be talking a little more about the Spanish cave houses here in Southern Spain including the culture and tradition surrounding these unique dwellings. Food of course plays an important part - take this "Casserole de la Cueva" for a delicious yet rustic example.



The Spring and Summer months will see your tapas recipes back in full swing, from the ultimately simple to those little Spanish dishes with a touch of complexity.



For now though, we would like to wish everyone a prosperous and healthy 2010. Enjoy what is left of the seasonal holiday if Jack frost is outside remember to keep warm!

Next up: Spanish beef casserole, just right for a winter evening...

Why not pop into the deli >>>

New Year Tapas/12 Grapes

New Year Tapas... Smoked salmon with orange and cucumber, absolutely delicious! Simply put them together and serve on cocktail sticks, a light sprinkle of pepper adds a mild kick for something a little different.



New Years eve in Spain of course usually involves that very amusing tradition of "Las doce uvas" or 12 grapes. Taken very seriously by some it is said that eating one grape for every chime of the clock at midnight brings good luck for the following year.

Some do not take take this very seriously at all and it is always extremely funny watching (or taking part with) people eating 12 grapes in 12 seconds. A messy affair to say the least...! Enjoy the video.



Happy New Year!

Gran Duque Dalba

Gran Duque Dalba brandy... well it is Boxing Day...!

Nothing quite like a nice brandy after evening meal following the coffees (or even with the coffees) Gran Duque Dalba is an exceptional brandy - From the house of Williams and Humbert, Jerez comes this exceptional brandy of unique character and nose, aged in specially selected oak casks which have seasoned with Oloroso sherry. Mahogany colour, slightly sweet with a deep aroma this brandy is smooth on the palate. Excellent with a fine long aftertaste.

If you are lucky enough to have a bottle this year, Enjoy!

Feliz Navidad!

Christmas 2009 has been the best yet for Orce Serrano Hams and we would like to thank all of our customers who have placed orders through the deli, not just for Christmas but throughout 2009.

Muchas Gracias!

If you still fancy some Spanish sunshine over the festive season we are still taking orders (up until 9.00am Wed 23rd Dec) for New Years Eve delivery. There is also a very special 2010 tapas selection including Spanish cava, chorizos, "Half a Ham" ~ ideal for new years eve plus mystery tapas...!

Next year is going be very exciting indeed with a whole host of new products and a crazy offer for January which simply cannot be missed. Recipe target for the deli in 2010 is 100 plus even more here on Top Spanish Tapas. Customers can also benefit from freebies courtesy of Magno brandy, Paladin, Cola Cao plus many other Spanish brand names. To keep in the know and hear about these offers first why not sign up to the newsletter where you will also get a 10% discount.

What you have been saying this year:

“a company which has sourced some of the best hams on the bone in the region” ~ The Independent

“The Serrano Ham Anejo Especial you recommended was really, really good and far better than the hams I have been buying in the UK. Thank you so much for a great service and I will be back for more.” ~ Simon Drury, Gloucestershire UK

“Last order arrived in good shape as ever and we're enjoying cooking in our newly acquired Spanish casserole. As ever a pleasure to be buying from you.” ~ Phil Mitchell, West Sussex UK

Next up: Well its New Years Eve or "Noche Vieja" and that means the "12 Grapes" Spanish tradition, something taken very seriously by some but by no means all. After Christmas we will be posting a video that explains, well, how not to take the tradition seriously. Stay tuned.

FELIZ NAVIDAD, have a very merry Christmas!

Iain & Gayle

Roast Lamb in Rioja Gravy

Well winter is certainly upon us! December in inland Andalucia usually sees a few sprinkles of snow before Christmas - cue the fire. There is nothing quite like the smell of roast leg of lamb cooking in the woodburner, this recipe uses a red wine gravy to accompany the lamb. A great winter warmer. Enjoy.

Ingredients: (serves 4)

1 Large leg of lamb
1 Onion
1 Carrot
3 Garlic cloves, crushed
2 Sprigs rosemary
70cl bottle Rioja/red wine
1 Jar piquillo peppers



Lamb

1. Rub olive oil over the lamb, using a small knife create holes in the lamb and push rosemary inside, season the lamb with salt and pepper.

2. Place in a pre heated oven on a shallow baking tray at 180 degrees for 2 hours.

Gravy

1. Roughly chop the onion and carrot, fry in a cazuela until browned along with the garlic.

2. When the lamb is ready, remove from the oven and pour the juices into the cazuela. Add the pequillo peppers and any remaining red wine.

3. Cook over a high heat and reduce by half.

4. Sieve the vegetables, the gravy is now ready. Serve piping hot.

Easy Christmas Tapas

Spanish tapas, one of the easiest little appetisers to prepare. The good thing about about tapas is that they can be cooked, raw, served hot, cold, be complicated or tremendously simple.

For easy Christmas tapas or if the guest turn up out of the blue why not try a combination of toppings on olive oil biscuits.

Using cream cheese you can top these small tastadas with a whole array of Spanish combinations. Pictured left we have cream cheese with a light sprinkle of sweet smoked paprika, tomato and manchego cheese slices and something a little different - quince.

You can also achieve simple tapas by serving capers, again a little different. For some real tapas inspiration why not pop into the recipe pages in the deli - dozens of tapas ideas! >>>

Ruavieja Herb Liquor

Ruavieja Licor de Hierbas is one of those Spanish liquors (originally from Galicia) that has become very popular indeed. Traditionally served after a meal/coffees on its own it put a delicious finishing touch to an evening out (or in)

Ruavieja is made from specially selected herbs and is served ice cold for a refreshing combination of fresh flavours. At 30% alcohol it is also quite potent stuff so careful as you go! Particularly popular at Christmas time why not try "Licor de Hierbas" after the Christmas pudding or mince pies.

More Ruavieja liquors >>>

Orce Fire Chorizo Challenge...

If you have enjoyed the Orce "fire" chorizo and still need your tapas a little hotter then why not try the Fire Chorizo Challenge. A trio of Orce Fire Chorizo, char-grilled tomato and pepper salsa completed with Spanish chili's (guindillas)

Serve all three together and make sure the cold beer is standing by..!

A fine bottle of red and your Orce Fire chorizo was an experience I won't forget in a hurry. I will definitely be a customer in the future." ~ Dr Colin R Barber, Isle of Man UK

The Orce fire chorizo has become extremely popular, so much so we are having to order around 30kg a week. It seems you like it HOT! If you enjoy real Spanish chorizo's then give them a try in fire/hot & sweet varieties - real authenticity from Andalucia. See how these chorizo sausages are made >>>

Independent Hams for Independent People

The Serrano ham "Anejo" from Baza near the village of Orce in Andalucia is without doubt one of the finest Serrano hams money can buy. These hams are cured for 22 - 24 months, are large examples with a texture, flavour and aroma to confidently rival Spain's best serrano's.

This Christmas we have a very special offer for UK readers of the Independent newspaper. A great offer for the festive season, the serrano ham Anejo comes complete with ham stand, carving knife, muslin cover and all instructions for carving and storage - Exclusive to Independent readers. Read the full offer

Need tapas ideas for this ham? The Anejo ham is a Grand Reserva and is as such quite a strong flavoured ham. Two years curing matures the ham to perfection which means that it goes very well with fruit. Try Mango wedges wrapped in serrano hams slices, add a light sprinkle of smoked paprika, a little black pepper, olive oil and you have a delicious juicy tapa great for any Spanish table!

For more information on both Serrano and Iberico hams from Andalucia visit the deli >>> Orce Serrano Hams

Storing Spanish Ham

Storing Spanish ham. One of the most frequently asked questions especialy around Christmas time as many hams are purchased as gifts for the lucky hubby! Serrano and Iberico hams keep very well indeed and will not take any harm being hung or stored in a cool dry place until Christmas day.

The key is cool and away from humidity. Spanish hams hang for months if not years (up to 4 years in the case of Iberian examples)



Find a cool, dry place such as a spare room where the central heating won't be turned on, a cool storage cupboard or even better one these places at the neighbours where the ham will not be discovered by the lucky recipient!

So how long can you keep the ham in the box? Our butcher advises no longer than a week after arrival and if possible to partialy open the box to allow the ham to breath. Hams come in a breathable muslin sock, this can be kept on until Dec 25th. When the sock is pulled off the ham it is a good idea to wipe the ham lightly with a damp cloth or sponge - then the carving begins...

For more detailed information on Spanish ham storage visit the Orce Serrano Hams "Storage" and "Carving" pages.

Have you signed up yet? 10% off your Spanish ham when you sign up to the Orce newsletter!

Spanish Chorizo Sausage

The Spanish chorizo is one of the most famous cured sausages available. There are many types to choose from including, dulce (sweet), picante (hot,) extra (large), smoked, lomo mixtures, the list goes on...! However to ultimately enjoy the best most authentic chorizo you need to go local.



Every rural Spanish village boasts one if not two "carniceria's" or butchers. In many cases these local businesses are now run by the third generation of the family and as their chorizo's are the best you can buy - just like grandma used to make...

We are lucky enough to have one such butcher in Orce village - "Julian" a true expert in every sense of the word. Established since 1982 Julian has grown his business through reputation, quality of product and service - his chorizo sausages are the best around.



Chorizo "sampler" packs: Accomodating as always Julian was more than happy to make us up some Orce chorizo sampler packs. Exclusive to serrano ham buyers if you havn't tried the Orce chorizo yet and would like a taster now is your chance! Keep an eye out in the shopping cart for further details.

View the Spanish deli >>>