RECIPES WITH JAMÓN DE HUELVA - Jabugo | Ibérico · RECIPES WITH JAMÓN DE HUELVA JAMÓN DE HUELVA BALLS WITH FUNGI AND FRIED BABY BROAD BEAN PURÉE Antonio Carmona Ingredients:

RECIPES WITH JAMÓN DE HUELVA

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. - Extra virgin olive oil.

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. - Extra virgin olive oil. - 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. - Extra virgin olive oil.

- 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. - Extra virgin olive oil.

- 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 - Jabugo | Ibérico · RECIPES WITH JAMÓN DE HUELVA JAMÓN DE HUELVA BALLS WITH FUNGI AND FRIED BABY BROAD BEAN PURÉE Antonio Carmona Ingredients:

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