Pork Fillet with Oven Roasted Vegetables

Food is rarely wasted in Andalucia, if anything is leftover or if there is a bumper crop in the garden it is always shared out between the neighbours. These things are like swings and roundabouts, a mutual unwritten agreement if you like which works both ways.

Having Spanish neighbours who spend 3 months of year here in their holiday cave usually represents an influx of fruit, veg and meat upon their departure back to Madris and Barcelona. This time one neighbour had overspent at Orce butchers and we were the very lucky recipients of two pork fillets.

"Solomillo" as it known in Spain is the very best cut of pork money can buy, tender, full of flavour and takes little cooking. Its also the most expensive cut so you either have to go to town on a recipe or keep things simple.

Big thanks to Montse and Maribel for their generosity (it was thoroughly enjoyed!)

Ingredients:

2 medium potatoes, scrubbed and cut lengthways into chunky 'chips'
3-4 medium carrots, scrubbed and cut lengthways
250g pumpkin or butternut squash peeled, seeded and cut into chunks
2 onions , each cut into 8 wedges
5 garlic cloves, peeled but left whole
1 tbsp olive oil
Grated zest of 1 lemon
2 tsp dried mixed herbs
Sprig of rosemary
2x 500g lean pork tenderloins
1 medium apple, peeld, cored and cut into chunks
250ml hot chicken stock
Salt and pepper to season


How to Cook:

1. Preheat the oven to 200/c or gas 6. (we used our wood burning stove for this recipe) and prepare the vegetables, place them in an ovenproof dish or roasting tin, add the rosemary tearing off a few leaves, add the olive oil, season and then combine together.

2. Start the vegetables cooking in the oven for around 20 minutes while you prepare the meat: On a plate grate the zest of the lemon and add the mixed herbs. Roll the pork in the hearbs and set aside.

3. After the vegetables have been cooking for about 15-20 minutes, lay the pork fillets on top and return the dish to the oven for 40 minutes.

4. Add the prepared apple and chicken stock to the dish and cook for a further 15 minutes.

5. Remove the dish from the oven, remove the pork from the dish and slice. Arrange the roasted vegetables onto a serving plate and top with the sliced pork, spoon some of the juices on top and serve.

Need cured pork loin or Spanish ham? Visit the deli >>>


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Stuffed Chicken Legs with Mushrooms and Garlic

This recipe for stuffed chicken legs was given to us by a restaurant owner in Orce village, the recipe itself is very simple and is good served up as a racione or "Big Tapa" between four people, the dish can also be served as a main meal with the usual potatoes and green veg for a delicious winter warmer.

Spanish chicken dishes tend to be less popular than pork, chicken being used widely in Spanish paella or barbeque cooking and pork used more given the choice of cuts available (including trotters, ribs, ears etc etc) For this recipe the best choice is the chicken leg which will need to be de-boned either in the kitchen or by your local butcher. The flavour of the brown meat makes a nice change to the usual stuffed chicken breast and offers a multitude of options in the stuffing department! For this recipe we stuffed the chicken with diced mushrooms, butter and garlic then added a garden herb twist before cooking. Enjoy.

Ingredients: (serves 4 as main meal)

4 Chicken legs, boned
6 Mushrooms, diced (mixed varieties add even more flavour)
4 Garlic cloves, peeled and diced
Knob of butter
4 Sprigs fresh thyme
Olive oil
Ground black pepper

Additional equipment: Cocktail sticks

How to cook:

1. Pre heat the oven to 180 degrees.

2. Roll out the boneless chicken leg and place a small handfull of diced mushrooms and garlic in the middle.

3. Add a small knob of butter on top of the mushrooms and garlic.

4. Season with a sprinkle of ground pepper

5. Roll up the chicken and secure with cocktails stick

6. Season with more pepper and lay over the sprigs of thyme (dried thyme also works)

7. Drizzle some olive oil in the bottom of a baking tray or large terracotta cazuela, place the chicken and bake in the oven for 40 minutes.

8. Serve with seasonal veg and potatoes.



Turn your chicken leftovers into Spanish tapas - try chicken and Spanish ham salad


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A Spanish Paella

Cooking Spanish paella outdoors on an open fire is the real old fashioned Spanish way of making what is now Spain's most famous dish. Think Spain, think paella... There are of course a multitude of different versions and recipes, the "traditional" being the Valencian paella, named so after the region from where the dish originally came from.

January 2011 presented an opportunity to put into practice something we have been quite passionate about for a while now - cooking traditional Spanish food outdoors in a true rustic Spanish style. When the guys at "Cueva Santa Maria" asked us to cook paella for their guests who had booked Orce village for one leg of their 55 day Spanish journey we were of course, more than happy to get involved.

Paella in mind we drove to Cueva Santa Maria, Gayle armed with a full Serrano ham in stand sitting on her knee for pre paella tapas and the carving equipment carefully wrapped up in the paella pan with a few locally produced delicassies including olives, chorizo, butifarra, almonds and olive oil.

One vision we have for such events is for people to get involved and was great to see everyone take part either through prepping the ingredients for the paella, organising firewod, noting the recipe and generally enjoying the cooking. Questions and answers flowed and it was a joy to talk "Spanish food" with people who had a genuine interest.

After an hour or so the paella is served... The kids get to sample the paella first. Everyone gets stuck in which is great to see. We have to say at this point that the entire family were an absolute pleasure to cook for and we wish them well for the next leg of their journey.

So the cooking was a big hit and something we will be doing a lot more of in association with Cueva Santa Maria so if you fancy an Andalucian cave holiday take a look at the accomodation HERE.


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Spanish Chicken and Tomatoes with Serrano Ham

Chicken and tomatoes is a Spanish dish which is enjoyed during the colder months - a real winter warmer. The best way to cook this dish is in a large terracotta cazuela, we use a 37cm cazuela which just fits in the oven...

The chicken is slow cooked in the juices of the tomatoes with the addition of some garden herbs, a splash of red wine and the secret ingredient - smoked paprika. You can use either hot or sweet smoked paprika, the hot stuff will add a chili pepper twist although not too strong as only half a teaspoon is used, what you are after with this dish is an earthy, smokey flavour which just adds that little bit more warmth and depth to the recipe.

The addition of a small handfull of Serrano ham compliments the chicken well and adds another Spanish twist to this easy to make and rather delicious Andalucian casserole. Enjoy!

Ingredients:

Full chicken, parted into thighs, drummers, wings and breast
500g tin plum tomatoes, chopped
1 Bulb garlic
3 Bay leaves
1/2 Teaspoon smoked paprika
250ml Red wine
10 Whole black peppercorns
200g Serrano ham, diced
Olive oil

How to Cook:

1. Pre heat the oven to 120 degrees. Place the cazuela over the hob and heat a drizzle of olive oil, once hot, brown off the chicken pieces on all sides.

2. Peel the garlic and add to the chicken, lightly fry until the cloves begin to brown.

3. Add the chopped plum tomatoes including all the juice.

4. Turn up the heat and add the diced serrano ham, peppercorns, bay leaves, smoked paprika and red wine. Turn the chicken pieces so all the meat is well covered.

5. Cook in the oven at 120 degrees for 3 hours (no need to cover) or until chicken is fully cooked and tender.

6. Serve with mashed potatoes and greens.


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Chorizo with Mussels and White Wine

Spanish chorizo isn't one of those things you would immediatly pair with seafood but throw in some ripe vine tomatoes, sprinkle of smoked paprika and some white wine with a couple of kilos of fresh mussels and you end up with some Spanish flavour that really works.

Mussels work with heat, not just from the pan but on the spice front as well so hot smoked paprika (just a little) gives you that smokey flavour with a slight chili hit, accompanied by tomatoes you have a salsa which the picante chorizo will love ~ just accompany with plenty of fresh crusty bread to mop up all that juice and you have a dish worthy of a light lunch between friends, a starter or dare we say it (and if your a serious mussel fan) a main course...

Ingredients:

2kg Fresh mussels, cleaned
2 Hot chorizo sausages (chorizo picante), sliced
5 Large vine tomatoes, chopped (400g tinned, plum tommies are also good)
1 Small onion, finely chopped
2 Cloves of garlic, diced
Pinch hot smoked paprika
Pinch cracked black pepper
250ml white wine
Broadleaf parsley to garnish
Olive oil

How to cook:

1. Add a splash of olive oil in the bottom of your Spanish "olla" or cooking pot.

2. Gently fry the garlic and chorizo until they begin to turn brown then add the onion and fry for another 2 minutes.

3. Add the chopped tomatoes, season with pepper and paprika and cook for 2 minutes.

4. Pour in the white wine and reduce until you end up with a salsa consistency.

5. Add the mussels, mix well in the salsa and place the lid on the pan.

6. Cook for 5 minutes before serving hot garnished with roughly chopped parsley, discard any mussels that have not opened.

8. Enjoy with fresh crusty bread.

More recipes for mussels

Spanish chorizo & Sausages


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Spanish Ham Pieces

Spanish ham pieces come in several different shapes and sizes. A boneless Serrano or Iberico ham piece can be more expensive to buy (per kilo), ideal though if the recipient is not enthusiastic about carving a full leg nor needs a full 8kg ham. There is the advantage that boneless ham pieces (particularly smaller ones) do not require the Spanish ham stand - an essential piece of equipment for a full bone in leg. Ham pieces are always presented vacuum packed which means, unlike whole hams that they can be placed in the fridge and will last months unopened and around 5 weeks opened - not that it would need that time as usually the ham is enjoyed way before any recommended shelf life deadline!

There are four main ham pieces which you can buy, these are the "Maza", "Punta", Babilla" and the "Centro". The latter as the name suggests is the center of the ham and often regarded as the best, most succulent part. However... if you are after a slightly stronger flavour then the Maza piece will certainly deliver in that department. Both of the afore mentioned will weigh approximately 3kg with the Punta and the Babilla weighing around 1.5 - 1.8kg.

The smaller ham pieces are just as flavoursome and ideal for tapas, a smaller investment too which makes them good to trial before progressing up to a full leg. It has to be said though that while these ham pieces are very good indeed there is really is no substitute for the "full leg" flavour. Expect a Babilla to have little fat, perhaps half an inch on one side, meanwhile the Punta will have slightly more fat (preferred by Spaniards) running through the meat.

Easily carved with minimum waste, fine flavour and simply stored ham pieces represent the ideal opportunity to enter the world of Spanish ham without breaking the bank nor investing in essential equipment although a flexible ham knife will always be highly recommended to acheive those wafer thin slices.

Tips for flavour: Besides from carving the ham as thinly as possible it is crucial to let the carved ham breath at room temperature for ten minutes before serving. Direct from the fridge is not ideal. Slices will begin to "sweat" at room temp, it is at this stage the ham should be enjoyed with a good red wine, Manchego cheese or whatever accompaniments you have in mind.

Storing in the fridge is simple, your ham piece should ideally come with a breathable muslin sock which can be used to wrap up the ham. In the case of larger pieces and as with whole hams it is good practice to rub some olive oil over the exposed part of the meat as this will help keep it moist.

More on Spanish ham care coming up and an additional article "Serrano Ham from Birth to Consumption" HERE


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Spanish Mackerel in Mojo Sauce

This recipe for mackerel uses Spanish canary island sauce, there are two types of “mojo” sauce, one for meat and one for fish. The mackerel is cut on both sides before the mixture being rubbed in and the fish left to marinate for an hour. The addition of chili and lemon juice adds a great summer flavour to fish which can be oven roasted or cooked on the barbeque.

Mackerel lends itself very well indeed to strong flavours and marinades, being very economical to buy this fish is tremendously popular in Spain, our - local fishmonger in Orce displays tray upon tray of fresh mackerel every Tuesday and Friday. A super buy, very tasty and immensly versitile mackerel is great at any time of year.

You will need: (serves 4)

4 Large whole mackerel, cleaned

Juice of 1 lemon

2 Tablespoons Mojo Canario 

1 Teaspoon chili powder

Olive oil

Lemon wedges

Parsley

Method:

1. Make four diagonal cuts into each side of the mackerel.

2. Mix together the mojo sauce with the lemon juice and chili powder adding a splash of olive oil.

3. Rub the mixture over the fish making sure plenty goes into the cuts on the fish.

4. Cover the fish with kitchen foil and leave to marinade for 1 hour.

5. Bake in the oven for 20 minutes on 180 degrees. If barbequing place the fish onto a griddle or double hinged grill and cook for 6 – 8 minutes each side.

6. Serve with salad and garnish with parsley and lemon wedges.

....More Spanish seafood recipes >>>


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Spanish Cazuela Omelette

Well its kind of an omelette anyway, you know when you just have one of those days when there's not much in and you decide to invent something using the contents of the fridge? This is one such recipe - Spanish style.

Terracotta cazuelas come in very handy for situations like this, everything is made in and served from the cazuela. A combination of roughly beaten eggs mixed with a range of ingredients makes this dish typically rustic and about as adaptable as far as your culinary imagination can take you...





Ingredients: (serves 3 - 4)

6 Eggs
Mushrooms
Onion
Pancetta/Serrano ham/bacon
Asparagus
Green/red pepper
Tomato
Manchego cheese
Anything else suitable at the back of the fridge.
Ground black pepper

Method:

Pre heat oven to 180 degrees

Whisk the eggs in the cazuela

Slice/chop all the ingredients apart from the manchego.

Add ingredients to eggs and mix well.

Grate a little manchego cheese over the top

Season with a little dried thyme or smoked paprika if it takes your fancy.

Bake in oven for 15 minutes.

Very rustic, easy to make and filling. For the above we used a 20cm cazuela although you can always make them in individual cazuelas, say 14cm for one serving (asparagus may need par boiling first)


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Buying Iberico ham made easy

While food prices continue to rise it may be comforting to know that Spains most famous ham the "Jamon Iberico" is being reduced in price by online delicatessen Orce Serrano Hams.

Transparency when buying: There are many Iberian hams available in Spain from a variety of producers, on this page you can discover some of the very best. Descriptions have been revised to help customers make an informed decision about the ham they are buying as well as added flavour notes and points detailing the region of origin and the grade of each ham.

Pricing has also been revised for customers in the EU outside of Spain where Iberian hams can be sent, this has come as a result of working even closer with our Iberian ham producers enabling better value to be passed onto the customer. With several new grades of ham and suppliers on board there is sure to be a ham for the discerning gourmet and with clearer information the buying process made easier.

For further information visit the Orce Serrano Hams website or email us where we will be happy to answer your questions.


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