hellomagazine.com's homepage, The place for daily celebrity news

The Recipe Room

Get your own blog on "The Recipe Room" Register here
follow us on: Facebook Twitter

Cover: A dish for all seasons

Recipes with Serrano ham

27Jul 12

Salmorejo (Spanish cold tomato cream)

SalmorejoSalmorejo is a wonderful Spanish dish, from the region of Cordoba, usually served as a starter and garnished with Serrano ham and hard boiled egg. Basically, it’s a cold tomato cream, and its main ingredients are tomatoes, bread, olive oil, garlic and vinegar.

It’s one of my favourite summer dishes, so easy to make and really delicious and refreshing on a hot summer’s day! But don’t confuse it with gazpacho, the Spanish cold soup made with tomatoes. Gazpacho is thinner, contains less bread, more water and additional ingredients like cucumber and red or green pepper.

I would say you drink gazpacho, but you eat salmorejo. You can also spread it on toast, with some Serrano ham on top, so if you want to do this you could make it a little thicker – by adding a bit more bread and a little less water. (For a hot treat, try this cream of tomato soup.)

Salmorejo (Spanish cold tomato cream)
Author: 
Recipe type: Starter
Prep time: 
Total time: 
Serves: 4-6
 
The Spanish dish Salmorejo is a cold tomato cream made from tomatoes, bread, olive oil, garlic and vinegar and garnished with Serrano ham and hard boiled egg.
Ingredients
  • 1kg ripe plum tomatoes, washed and halved
  • 4 medium thick slices white bread (loaf or sliced)
  • 50ml extra virgin olive oil
  • 1 small clove garlic, peeled
  • 1 tbsp Sherry vinegar
  • 3 ice cubes
  • Salt, to taste
  • 1 hard boiled egg, finley diced (for garnish)
  • 1 large handful Serrano ham, finely diced (for garnish)
Instructions
  1. Remove the crusts from the bread and rip into pieces.
  2. Blend all the ingredients for the salmorejo, except half the olive oil, the ice cubes, the salt and the garnish, in a blender.
  3. Add the ice cubes and liquify in the blender.
  4. Strain the salmorejo through a conical sieve to remove any solid pieces.
  5. Blend again, adding the rest of the olive oil and salt to taste, until it has a smooth, thick consistency.
  6. Serve immediately in small bowls, topped with diced eggs and Serrano ham.
  7. Can be stored in the fridge for up to 3 days.

 

Continue reading
21Jun 12

Grilled stuffed mushrooms

White button mushrooms are one of the most widely consumed mushrooms in the world. They are available in shops all year round, but those who like mushroom hunting can usually find them after rainfall from late spring through to autumn. I love mushroom hunting, but I’m never sure if the ones I’ve picked are edible! So for safety I prefer to use the cultivated ones.

I love them; in pasta sauce, in risotto, in pies, in soups, in salads… they are so verstile. This dish is inspired by some “tapas” we had in Spain this Easter: grilled stuffed mushrooms made with Serrano ham (Spanish dry-cured ham), garlic and parsley. I brought some ham back from Spain so I used that for this recipe and added some sun-dried tomatoes for a personal touch. They are so delicious and easy to make, you should try them!

Little tip: They make a great appetiser for this mushroom risotto recipe.

Grilled stuffed mushrooms
Author: 
Recipe type: Starter
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
This dish is inspired by some "tapas" we had in Spain this Easter: grilled stuffed mushrooms made with Serrano ham (Spanish dry-cured ham), garlic and parsley.
Ingredients
  • 12 medium sized white button mushrooms
  • 50g Serrano ham (or any dry-cured ham), finely chopped
  • 2 or 3 sun-dried tomatoes, finely chopped
  • 2 medium sized garlic cloves, peeled and finely chopped
  • 1 tbsp finely chopped fresh parsley
  • Olive oil, for sautéing
Instructions
  1. Clean the mushrooms, cut off the tips of the stems and dry if necessary.
  2. Remove the stems, making sure not to break the mushroom caps. Leave the caps aside.
  3. Finely chop the mushroom stems and mix them with the chopped garlic, dried tomatoes and parsley.
  4. Sauté this mixture in a little olive oil on a high heat for 2 to 3 minutes, stirring regularly.
  5. Turn off the heat and add the chopped ham to the mixture.
  6. Fill the mushroom caps with the mixture. (There will usually be a small amount of mixture left over).
  7. Cook the mushrooms in a grill pan on a medium heat until they are light brown and serve.
Notes
What are "tapas"? Tapas are typical in Spain. They are small portions of food, anything from some simple olives to a dish of paella, served to accompany a drink. In most parts of the country tapas are ordered and paid for separately, but in some provinces, especially Granada and Almería, the tapa comes free with each cold drink you order.

 

Continue reading
05Jun 12

Lamb’s Lettuce Salad with Serrano Ham and Apricots

Spring Salad with Serrano Ham and ApricotsLamb’s lettuce salad with Serrano ham and apricots is a really simple salad with few, but very tasty ingredients.  I like the subtle play between the sweetness of the apricots and the saltiness of the Spanish ham.  Both are balanced wonderfully by the creamy texture of the avocado and the subtle freshness of the lamb’s lettuce.

Lamb’s lettuce is said to contain around three times the level of vitamin C that a common lettuce contains.  This salad makes a good light lunch or supper, but if you’re feeling ravenous, you can always eat it with a big hunk of buttered bread, or as a starter to a more substantial meal. (For more lamb’s lettuce salads, try this seared scallops with brittle Parma ham recipe.)

Lamb’s lettuce is in season through Winter and Spring.  It is a hardy plant that doesn’t rely solely on insects for pollination.  The wind helps to carry and drop the seeds, and in certain eras, it was thought to carpet the British countryside in swathes.  I love it for its softness and appearance – those rich green floral-shaped leaves make any salad look beautiful.

What you need:

  • Pack of lamb’s lettuce, ready washed
  • 1 avocado
  • 1 pack of Serrano Ham
  • 12 soft, preserved apricots
  • 1-2 tbsp good balsamic vinegar
  • 4-6 tbsp extra virgin olive oil
  • Salt and fresh ground black pepper
  • 1 tbsp runny honey
  • 1 tsp Dijon Mustard
  • 1 tsp soft brown sugar

What to do:

  1. Open the pack of Serrano ham about an hour before you want to eat it, letting it come up to room temperature.
  2. When you are ready to make the salad, arrange the lamb’s lettuce on the plates, covering almost the entire surface of the plate.
  3. Cut the avocado in half, remove the stone and the skin and slice into strips lengthwise.
  4. Tear the soft apricots roughly in half.
  5. Make the dressing by mixing the olive oil, runny honey, sugar, balsamic vinegar and Dijon mustard in a small bowl with a teaspoon.
  6. Arrange the avocado on the lettuce in a floral circle and dot the apricot pieces in between.  Roll the ham into the shape you like and space it out over the top of the salad, making sure that all of the ingredients are visually balanced.
  7. Drizzle over the dressing in a spiral pattern, or serve the dressing in a small bowl on the table.
  8. Season the salad all over with salt and fresh ground black pepper.

15 minutes to prepare

Makes: 2 servings

Continue reading