Baked Mackerel Fillets with Serrano Ham

This recipe for freshly caught mackerel uses one large slice of Serrano ham along with lemon and fresh thyme from the garden. The mackerel is filleted with the ham laid in between to create a sandwich which is then topped with the lemon and thyme. Serrano ham goes very well in a lot of fish recipes and adds a nice earthy flavour.

You will need: (serves 4)

4 Large mackerel, filleted

4 Slices of Serrano ham (about 5 inches long, carved from the leg)

1 Lemon

1 Sprig of fresh thyme

Olive oil

Method:

1. Pre heat the oven to 180 degrees.

2. Wash and pat dry each fillet, remove any pin bones if necessary then drizzle some olive oil onto a baking tray.

3. Lay 4 fillets skin side down onto the tray then lay over your slice of ham lengthways.

4. Sprinkle some fresh thyme over the ham then lay the other fillet on top.

5. Garnish with a slice of lemon and the remaining thyme.

6. Bake in the oven for 20 minutes or, depending on the size of your fillets until cooked and tender.

7. Serve with salad and fresh bread.

Spanish Ham Samplers

Spanish Ham 'Samplers'

If anyone has ever told you that Iberico ham is the best in the world then they are probably right. There are some major differences between normal Serrano ham and Iberico. Firstly the Iberico ham comes from a completely different pig, a black footed (but not always) hog - hence the term 'pata negra', these hogs are distant relatives to the wild boar and for top of the range hams such as 'bellota' are fattened on acorns during the latter stages of their life, roaming around rich meadows feasting on oak laden pastures.

Serrano ham on the other hand is still a very good ham in own right, it comes from what you might refer to as a 'normal' pig such as the Landrace or Large White breeds. Serrano ham accounts for around 93% of ham production in Spain. So what is the difference? Apart from the price the Iberico ham is marbled with fat as the Iberian pig has an uncanny knack of absorbing its diet differently to that of other pigs. Texture is lighter, more dissolving than chewy and the flavour, well this depends on the grade...

For simplicities sake we will say that Iberian ham comes in three main varieties, these are:

CEBO
RECEBO
BELLOTA

There are more but lets stick to basics, the grade is determined by the Iberian pigs diet. Cebo hams are from pigs fed on compound feed (no acorns involved) Recebo hams are from a mixed diet (acorns and compound feed) and Bellota hams are from pigs fed on acorns and which are also allowed to roam free eating grasses from the meadows - a whole natural affair if you like.

Flavours differ, mainly in strength and intensity. A lower grade Cebo ham will not boast that nutty flavour but remains a very good Iberian ham indeed. Recebo hams are stronger on the palate and have a distinct nuttiness about them, also a lighter texture. Bellota, cream of crop, very nutty with beautiful flavour, tones and aroma. price is also dictated by grade so just because a ham is labelled 'Iberico' or 'Pata Negra' does not mean it is of the highest quality and may not be acorn fed at all - the price will indicate the grade.

So what is the solution to taste testing the three Iberico ham grades? Well you could try a sampler pack, 3 x 100g packs of Cebo/Recebo/Bellota ham. The Iberico sampler allows you to taste test the main grades without breaking the bank and buying a full Iberian ham. The perfect solution to discovering why people are going nutty about Spanish ham.

Useful links:

Iberico hams
Factors Effecting Flavour
Sampler packs

Clams in Garlic Butter

This recipe for clams is served up in all good tapas bars throughout Spain, a real flavour of the Mediterranean clams in garlic butter make not just tapas but are also ideal as a starter.

This recipe uses steamed clams but they can also be oven cooked until the shells open. Served in small tapas bowls with fresh crusty bread to mop up the garlic butter this seafood tapa is certainly a favourite with Spanish chefs and customers alike.

You will need: (4 tapas servings)

24 Large rose clams, cleaned
40g Butter
2 Garlic cloves, crushed
1 Teaspoon lemon juice
3 Tablespoons flat leaf parsley, chopped

Method:

1. Steam the clams for 5 minutes, discard any that have not opened.

2. Melt the butter in a pan then mix in all the other ingredients once the butter begins to melt.

3. Dish the clams into small tapas bowls and pour over the hot garlic butter.

4. Serve with fresh crusty bread.