RECIPES WITH JAMÓN DE HUELVA

Transcription

TOMATO WATER WITH FUNGI, SHRIMP AND JAMÓN DE HUELVA
Sergio López, "Tragabuches"
Ingredients:
-
Ripe red tomatoes.
Salt and sugar.
Gelatine.
Shrimp.
Pink peppercorns, oil, vinegar, thyme and ginger.
Fungi.
Preparation:
-
Chop up the ripe tomatoes with salt and sugar.
Pass them through a serge, without squeezing, until all the water is eliminated.
Gelatinise.
Marinate the shrimp with some salt, pink peppercorns, oil, vinegar, thyme and
ginger.
Candy the fungi and chop them up finely.
Finally chop up the ham very finely and lightly fry it in a stick-free frying pan, slowly
eliminating the fat until the ham is crunchy.
JAMÓN DE HUELVA AND QUAIL BREAST ASPIC
Enrique Becerra
Ingredients:
-
Vegetables.
Quail breast.
Gelatine.
Oak leaves.
Pomegranate seeds.
Preparation:
-
Use small baking tins or one large rectangular baking tin.
Line the tin with very thin slices of ham.
Place the julienne of vegetables lightly on top and the quail breasts, boiled in their
own broth.
Cover with broth, to which gelatine will be first added.
Let it set and serve.
If you use a large baking tin, cut up individual servings.
Decorate with oak leaves and pomegranate seeds.
JAMÓN DE HUELVA BALLS WITH FUNGI AND FRIED BABY BROAD BEAN PURÉE
Antonio Carmona
Ingredients:
(makes four appetisers)
-
4 slices of bread.
1 egg.
90 g of Edulia Fungi.
1 soup spoon of liquid cream.
150 g of peeled baby broad beans
1 small onion.
3 soup spoons of ham consommé.
1/2 litre of extra virgin olive oil.
Salt.
Preparation:
-
Toast the slice of bread and spread the baby broad bean purée on the edges of the
bread using a pastry bag. (*).
Place the ball of Jamón de Huelva in the centre of the bread. (**)
Decorate the plate as you wish.
Scrambled eggs:
-
Clean the fungi and cut it up julienne fashion.
Lightly fry in a pan with olive oil and add the egg, whipped up with the cream and
salt.
Stir and remove quickly from the heat so that the egg will be set but juicy.
(*) Baby broad bean purée
-
Chop the onion into pieces and lightly fry in olive oil.
Add the peeled beans and salt.
Fry at low heat for a few minutes.
Put the beans in the food processor and enrich with some consommé.
(**) Ham ball:
-
Spread a sheet of film wrap and place a circle of slices of Jamón de Huelva in the
centre.
Place the scrambled egg and fungi on top.
Screw up the film wrap and create an even, well-closed ball.
HOLLOW FRITTERS OF JAMÓN DE HUELVA WITH ARBEQUINA OLIVE OIL
Joan Gatell
Ingredients:
-
Hollow fritters.
Milk, yeast, egg, flour and salt.
Vichy Catalan Water.
Arbequina olives.
De-boned olives.
Olive oil.
Preparation:
-
Mix the ingredients for the hollow fritters, milk, yeast, flour, salt and Vichy Catalan
Water.
Chop up the Jamón de Huelva julienne fashion and mix with the Arbequina olive
paste and the de-boned olives.
Mix with the fritter dough.
Make fritter balls and fry them in abundant olive oil.
JAMÓN DE HUELVA ROLLS WITH CRUNCHY ONIONS
Dídac López
Ingredients:
-
Onion.
Flour.
Preparation:
-
Finely chop the onion into cubes.
Flour the onion carefully, insuring that the onion is lightly floured and fry at a
maximum temperature of 160ºC, so that the onion will not burn.
Place the onion on kitchen paper and let it rest for one day.
Fill up each slice of ham with the onion combination, rolling up the ham like a roll.
Arrange on slices of toasted bread.
JACKET OF JAMÓN DE HUELVA WITH PRAWNS, QUAIL EGG AND EXTRA VIRGIN
OLIVE OIL SALMOREJO (Cordoba style red tomato Gazpacho)
José María Egaña, "Egaña-Oriza"
Ingredients:
-
1 slice of Jamón de Huelva.
1 boiled prawn.
1 hard-boiled quail egg.
Salmorejo.
Extra virgin olive oil.
Preparation:
-
Wrap the prawn in the slice of ham.
Spear a quail egg on top with a toothpick.
Place Salmorejo on the bottom of the plate and place the role on top.
Sprinkle a few drops of olive oil on top.
QUAIL EGG WITH JAMÓN DE HUELVA, PISTO (Manchego style sautéed vegetables)
AND POTATOES
Juan Marcos
"La Taberna del Alabardero"
Ingredients:
-
-
0.4 degree virgin olive oil.
1 quail egg.
Jamón de Huelva.
Vegetable Pisto:
o Onion.
o Red pepper.
o Broiled green pepper.
o Courgette.
Jamón de Huelva fat.
1 potato.
Parsley oil.
1 egg yolk.
Thyme.
Garlic.
Salt.
Preparation:
-
Make a roll of Jamón de Huelva and fry it in olive oil with sliced garlic, until it is
crunchy.
Sauté the potatoes in olive oil with some melted Jamón de Huelva fat, and a small
bunch of thyme and a few garlic cloves.
Fry the quail egg in olive oil.
Place the aperitif on a plate and decorate with the egg yolk, parsley oil and a little
branch of thyme.
Pisto:
-
Put some olive oil, a bit of melted ham fat, half a tea-spoon of garlic and the onion
chopped up in small cubes in a casserole.
When all the ingredients are transparent, add the two broiled peppers, then the
courgette and finally the peeled and seeded tomato.
Let it sauté and check the acidity and salt point.
EGGS WITH ASPARAGUS AND JAMÓN DE HUELVA
Ferrán Adriá
Ingredients:
-
Quail eggs.
Toasted bread.
Green asparagus.
Almonds, hazelnuts and pine nuts.
Preparation:
-
Fry the quail eggs and arrange them on slices of toasted bread.
Place the green fried asparagus tips on top.
Cover with thin slices of Jamón de Huelva, previously fried to a golden brown in the
frying pan without oil.
Sprinkle with the almonds, hazelnut and pine nuts.
TOMATO INFUSION WITH CODFISH AND WHIPPED CREAM POTATOES WITH JAMÓN
DE HUELVA
Martín Berasategui
Ingredients:
-
Tomato water.
3 kg of ripe red tomatoes (the tomatoes must be ripe, but firm).
55 g of fine salt.
40 g of sugar.
Preparation:
-
Clean the tomatoes, core the heart and split them in 6 pieces.
Add salt, sugar and blend well with your hands until they acquire a soup-like texture
(5 minutes).
Strain the mixture through a cheese cloth and a sieve, placing some weight on top to
make pressure and so that the vegetable water will strain through.
Leave overnight in the refrigerator.
Once well strained a transparent liquid is obtained, which we reserve.
Portion of gelatine and tomato water:
-
For ½ litre of tomato water, separate a bit and heat well.
On the other hand place 2 sheets of gelatine in cold water and add hot liquid,
dissolve well and mix with the remaining cold liquid.
Stir with a long stick, place in the refrigerator for further use, covering it well with
film wrap.
Presentation:
-
Place in wine glasses.
Place small pieces of well-strained olive oil marinated codfish on top along with small
portions of creamy potato puree.
Decorate with Jamón de Huelva.
JAMÓN DE HUELVA WITH "CANTALOUPE" AND OLOROSO SHERRY
Carles Gaig
Ingredients:
-
Melon pulp.
Gelatine.
Oloroso Sherry.
Preparation:
-
Blend 175 g of melon pulp in the food processor and strain through a vegetable mill.
Soak 5 sheets of gelatine in a little bit of water.
Heat up one third of the melon pulp and dilute the gelatine sheet.
Add the remaining pulp and 4 dl of Oloroso Sherry.
Arrange in long sheets, obtaining 1 cm strips.
Let it cool.
Cut 3 cm diameters with the pastry cutter and place Jamón de Huelva shavings on
top.
BREAD WITH STRAWBERRIES AND JAMÓN DE HUELVA
Carmen Ruscalleda
Ingredients:
-
Ripe strawberries.
Toasted bread.
Preparation:
-
Grate the ripe strawberries.
Spread the resulting purée on the toasted bread.
Salt and pepper and sprinkle with a few drops of extra virgin olive oil.
Cover with thin slices of Jamón de Huelva
BELLY PORK WITH JAMÓN DE HUELVA
Joan Roca
Ingredients:
-
1 piece of belly pork.
Salt and pepper.
Thyme and laurel leaves.
Cabernet Sauvignon vinegar.
Preparation:
-
Salt and pepper the belly pork and vacuum pack it with the thyme and laurel leaves.
Cook at 90ºC for 6 hours.
Cut it up into 1x3 cm small rectangles, approximately.
Wrap up each piece in a thin slice of ham.
Toast rectangles of Chapata bread and spread them with olive oil, using an atomiser.
Assemble the belly pork and ham on the toasted bread.
Reduce the Cabernet Sauvignon vinegar until it is caramelised.
Put the appetisers in the oven so that they are slightly warmed up.
Using the atomiser spray a few drops of reduced vinegar on top.
QUAIL EGG STUFFED BABY POTATOES AND
JAMÓN DE HUELVA WITH WILD ASPARAGUS
Fernando Córdoba
"El Faro del Puerto"
Ingredients:
-
1 Kg of potatoes.
100 g of Jamón de Huelva.
24 quail eggs.
100 g of wild asparagus tips.
Extra virgin olive oil for frying.
Jerez vinegar.
Preparation:
-
Give the potatoes a round shape and slice them through the middle.
Use a melon spoon to empty them.
Salt and pepper them and fry them slowly in abundant oil.
Break the quail eggs and poach them in abundant water with salt and a touch of
Jerez vinegar. The yolks should be juicy.
Chop up the asparagus and fry them in a little bit of oil.
Finishing touch:
-
Stuff the potatoes with the finely chopped wild asparagus.
Share out the egg yolks on top, yolks that should still be soft.
Add a very thin slice of Jamón de Huelva.
Serve warm.
JAMÓN DE HUELVA ON A BED OF PISTO (Manchego style sautéed vegetables) AND
ACORN BREAD
Abraham García
Ingredients:
(for 4 persons)
250 g of Jamón de Huelva (sliced extremely thin).
12 slices of Acorn Bread (this bread may be replaced by Chapata bread).
For the Pisto:
-
2 generous ripe tomatoes.
1 onion.
2 green peppers.
1 courgette.
2 garlic cloves (preferably purple).
1 garní of meadow herbs (thyme, marjoram, lavender, summer savoury…).
Sugar.
Rock salt.
Preparation:
The Pisto:
-
Place the necessary amount of oil in an iron pan, fry the diverse vegetables chopped
up in cubes until golden brown on the bed of chopped garlic.
Salt and pepper, add the garní of meadow herbs, reduce acidity by adding a touch of
sugar and let it cook slowly.
A classic Pisto will be the result, aromatic and versatile, ideal to be eaten on its own
hot, warm or even cold, as soon as it is ready or even a few days later.
The Bread:
-
The bread will be white bread with a few spring Holm Oak acorns added to it
(roasted, peeled and finely chopped up), in a percentage that should not surpass
15% of the flour volume.
Now Tasting starts:
-
Toast the bread on both sides and spread a generous layer of warm Pisto on each
slice.
Finish off with transparent, perfumed slices of Jamón de Huelva.
SCALLION RAVIOLIS, BABY LEEK STIR-FRY AND JAMÓN DE HUELVA
Fernando Córdoba
Ingredients:
(for 4 persons)
-
Scallion foam:- 200 g of scallion paste. (*)
o 4 sheets of gelatine.
o 200 g of whipped cream + 100 g of extra virgin olive oil.
(*) Scallion paste:
4 scallions + 2 leeks + 1 onion.
1 litre of extra virgin olive oil.
Salt.
Preparation:
-
Peel and dice the vegetables.
Let them sweat slowly in the oil for approximately 60 minutes.
Sauté them until they are soft, without acquiring too much colour.
Strain and blend them in a food processor.
Check the salt.
Scallion Ravioli:
-
Boil the fresh pasta "al dente", and cut up into 6x6 cm squares.
Fill them up with a coffee spoon of scallion mouse, obtaining a square 3x3 cm ravioli.
Baby leek stir-fry:
-
Chop up the leeks into three 5 cm pieces.
Chop up the green part of the leeks finely and quickly stir-fry in very hot oil with salt,
oven-bake a few seconds and put them on the dish, thus obtaining a crunchy cooked
leek.
OVEN-BAKED PIE WITH JAMÓN DE HUELVA
Ferrán Adriá
Ingredients:
-
1 pastry pie.
2 ripe red tomatoes, still firm.
Salt and sugar.
1 soup spoon of tomato purée. (*)
(*) Ingredients for the tomato purée:
750 g of tomato concentrate.
100 g "Pesto" (Italian sauce).
100 g sugar.
50 g dry thyme.
1 egg yolk.
Combination of lettuce, (mezclun, escarole, lamb lettuce, julienne sliced leek).
1 soup spoon of "pesto". (**)
(**) Recipe for the "Pesto sauce":
-
10 bunches of basil leaves.
4 raw garlic cloves, 20 g
Juice of 4 lemons, 125 g
Salt
1 dl of olive oil
Grind all the ingredients in a food processor and store in a clean glass jar.
Preparation:
-
-
Spread the tomato purée on the pastry.
Place a round slice of tomato, already prepared as follows: Scald the tomatoes and
peel them, chop them up in a food processor to a thickness of one centimetre and a
half, eliminate the water and seeds.
Place the tomato rounds on top of the pastry and purée.
Sprinkle with salt and sugar and place in a heated 200ºC oven for 10 minutes (first
painting the edges of the pastry pie with the egg yolk).
Remove the pie from the oven and spread it with the "Pesto" sauce.
Place a thin slice of Jamón de Huelva on top.
WARM TARTLET OF CANDIED ONION WITH JAMÓN DE HUELVA SHAVINGS
José Luis Ruiz de Sologuren
Ingredients:
(makes 20 tartlets)
-
20 salty pastry tartlets.
1 onion sliced up in medium julienne fashion.
200 g of ham shavings.
A small bunch of fried parsley.
Preparation:
-
Sauté the onion until golden brown at low heat.
Strain in a colander.
Fill up the tartlets with the onion and place the ham shavings on top.
Warm up the tartlets in the oven.
Decorate with some fried parsley.
OVEN-BAKED FUNGI AND JAMÓN DE HUELVA TARTLETS
Juan Mari Arzak
Ingredients:
-
2 kg of fungi.
200 g chopped shallots.
100 g white flour.
150 g butter.
750 g cream (liquid-double, half-and-half; 375 g liquid and 375 g double).
10 g chopped garlic.
200 g white wine.
50 g white vermouth.
Preparation:
-
Poach the chopped shallot in the butter and add the fungi sliced in a very light
brunoise sauce (finely diced carrot, celery and leek).
Lightly fry the fungi until the liquid evaporates completely and add the wine and
vermouth.
Wet the ingredients with the cream and reduce at very low heat, adding the chopped
garlic and flour, and then continuing at extra-slow heat until everything is well
cooked.
Preparation of the tartlets:
-
Add 1/2 cm of the fungi duxelle to the pastry tartlets.
Bake.
When they are finished cover with a slice of Jamón de Huelva.

RECIPES WITH JAMÓN DE HUELVA

Transcription

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