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Croquetas de Jamón

Hoy cambiamos de estación y empezamos el otoño, esa época en la que los días empiezan a ser más cortos y disfrutamos más tiempo en casa. Y en esta época del año hemos pensado que no hay nada mejor que integrar todos nuestros productos en la cocina, y para ello os iremos dando nuevas recetas y trucos en nuestro blog.

Y para empezar queremos hacerlo con una receta muy especial: Las croquetas de Jamón. Ya sabemos que hay muchas trucos y recetas para hacer unas buenas croquetas de jamón, se podría decir que en cada casa hay una manera especial de hacerlas que pasan de generación en generación. We want to give you our recipe for this little quirk that are straight.

Ingredients:

-250 gramos de jamón de cebo

-1 cebolla pequeña (o ½ si la cebolla es grande)

-100 gramos de harina (la harina en función si os gustan más sueltas poner un poco menos de harina y más espesas esta cantidad)

-1 litro de leche (la leche también va en función si os gusta más o menos suelta)

-100 mililitros de aceite de oliva

Y para rebozar: pan rallado, huevo y aceite.

Elaboración:

La base de la croqueta es que esté equilibrada por dentro y fuera, es decir tenemos que preparar una bechamel suave y sabrosa y conseguir un rebozado crujiente.

Primero picamos el jamón en trozos pequeños, también lo podemos comprar ya en virutas, y lo dejamos listo para añadirlo a la masa.

Para preparar la masa empezamos picando la cebolla, en una sartén grande ponemos el aceite y rehogamos la cebolla. Una vez este pochada añadimos la harina, dejando que ésta se fría bien.

Luego a fuego medio-alto vamos añadiendo la leche (a poder ser templada o a temperatura natural para evitar que se formen grumos). La añadimos poco a poco toda la leche y no dejamos de remover la masa. Al mover hacemos que quede más suave.

A continuación añadimos los trozos de jamón a la masa, y seguimos removiendo con movimientos suaves. Y salpimentamos a gusto, recordando que el jamón ya da bastante sabor.

Todo el proceso de hacer la masa nos llevará unos 20 minutes, recordar que al moverla de una manera constante haremos que la bechamel sea suave y las croquetas queden cremosas. Sabremos que está listo cuando la masa ya no se quede enganchada en la sartén.

Quitamos la sartén del fuego y ponemos la masa en una fuente o plato. La dejamos templar y la cubrimos con film transparente pegado a la masa para evitar que se seque la primera capa.

Once we stopped to cool the dough (24 horas aproximadamente) we can start to prepare our homemade ham croquettes. Para ello le damos forma ovalada o redonda, según se prefiera, y las pasamos por huevo batido y pan rallado (podemos pasarlas por pan-huevo-pan para que queden más crujientes).

Freímos las croquetas con aceite muy caliente y listo a disfrutar de este capricho.

We hope you enjoyed our recipe, y si conocéis algún secreto para que las croquetas queden más buenas no lo podéis dejar en esta entrada del blog o en nuestro Facebook: www.facebook.com/xarcuteriagarciz.

 

Gazpacho andaluz con Jamón Ibérico

En nuestra entrada de hoy os queremos dar una receta para estos días de calor que estamos pasando este mes de Julio: Gazpacho andaluz con Jamón Ibérico.

El gazpacho es una sopa fría que se hace a base de hortalizas e ingredientes de nuestra dieta mediterránea, es uno de los platos más característicos de la cocina andaluza y española. Actualmente podemos encontrar gazpachos de sandía, melón, cereza… Pero el gazpacho tradicional se hace con tomate, pimiento, pepino, pan, ajo y aceite de oliva.

Y la mejor combinación para un vaso de gazpacho fresquito estos días de verano es el Jamón Ibérico

Ingredients:

4 Tomates rojos maduros

1 Pepino
1 onion
1/2 pimiento verde

1/2 pimiento rojo

1 cucharadita de pimentón dulce

Up

Aceite de oliva

2 cloves of garlic

Vinagre (de jerez o manzana según gusto)

Pan duro
Agua

150grs Jamón (en lochas o en tacos)

Preparation:

Primero lavamos los tomates, los pepinos y los pimientos y los pasamos por la batidora. Luego añadimos agua fría y el pan duro para espesar si consideramos que se ha quedado muy líquido.

Después añadimos el ajo picado, el pimentón, salt, el aceite y el vinagre.

Una vez tenemos todo bien mezclado en la batidora lo metemos en la nevera a enfriar. Si a la hora de servirlo lo queremos aún más frío le añadimos unos cubitos de hielo.

Un rato antes de servirlo preparamos la guarnición que está compuesta por: tomate, pepino, pimiento y cebolla bien picadillos, los dejamos en un plato para añadirlo al gusto de comensal. También preparamos el jamón que puede en tacos o en lonchas. Estas últimas las podemos dorar en la sartén y reducirlas en virutas para añadirlas al gazpacho.

Disfrutar del fin de semana con un buen vaso de gazpacho fresquito.

Recipes: Black pudding

These days we have spoken of the sausages and greaves because of carnival. Today we want to give a recipe that has as ingredient the sausage, to continue enjoying this special sausage.

As we know the sausage is a local sausage of Catalonia and its area of ​​influence (Islands, C. Valencia, Murcia…), It is made from minced pork seasoned with pepper and other spices.

The sausages as I already had that we can find in many flavors, but both are classic black and white sausage. The black sausage, which is what we will use in the recipe d today, It is made from lean meat and fat and pig's blood, while white is made only lean meat.

Today we use the black pudding for our recipe, but it is noteworthy that many recipes that can be found as an ingredient carry the sausage, especially in Catalonia, for example: Catalan beans, eggs Catalan, the Catalan escudilla, rice to ampurdanesa, the sausage with níscalos…

Today's recipe is an easy entree prepared and very good, Packages with Black Sausage.

And we can accompany black sausage with pine nuts or apple, we will give both recipes so you can make both ways.

-Bags black sausage with pine nuts:

Ingredients:

1 Wafers package empanadilla

Black sausage

Sprockets

Egg

Preparation:

First remove the skin from the sausage, cut it into pieces and heat it a few minutes to work better with it (we can heat the pan or microwave). Then add the pine nuts and mix well with a fork and season

Then we extend the wafers and put a little of the mixture in the center of each, brush with beaten egg around the wafer. We closed sachet shaping and re-spread again with beaten egg. We put all the bags in a Fueste or tray and put it in the oven at 180 degrees until golden brown, about 10 the 15 minutes.

-Bags black sausage with apple

Ingredients:

1 Wafers package empanadilla

Black sausage

Apple

Egg

Preparation:

First remove the skin from the sausage, and in a pan with a little oil , fry apple into small pieces, Color lame when we add the sausage skinless and mix well.
Once it is mixed, extend wafers and put on each wafer enough out, brush with beaten egg around the wafer. We closed sachet shaping and re-spread again with beaten egg. We put all the bags in a Fueste or tray and put it in the oven at 180 degrees until golden brown, about 10 the 15 minutes.

We hope you enjoyed today's recipe.

Squeegee

Today we take we have raffled a Raclette to explain its origin and how to enjoy this fantastic dish.

The Raclette is a typical dish from Switzerland, more specifically in the canton of Valais (Switzerland). Its main ingredient is the raclette cheese, and he is joined potatoes, sausages and pickles. Durante estos últimos años se ha popularizado mucho y a traspasando las fronteras suizas.

Its origin is in the meals of the Swiss shepherd, that approached the cheese to a bonfire in which roasted potatoes, and when the cheese was melted as it scraped spread over the potatoes and accompanied it with a piece of sausage. And his raclette name comes from the verb in French racler, which means scratching, indicating what the shepherds were originally.

Currently this dish is cooked with an electrical appliance of the same name, Elastic Raclettes, having a plate surface, and a space at the bottom to place small individual trays in which melted cheese.

Its main ingredient is the Raclette cheese, is a Swiss cheese made from raw milk cow with a maturity of three to six months, we usually find in large circular pieces about a foot in diameter and a height around six inches, weighing about five kilos. One of its features is that from milking to the process of obtaining Cheese, should not spend more than eighteen hours. Its crust is firm and orange and its interior is similar to a soft yellow paste, pronounced odor notes having. Currently it is easy to find as many establishments prepared trays with small slices or envelopes packaged ready for use, avoiding having to buy the piece.

But other cheese are other traditional ingredients for raclette, which are: roasted potatoes or cooked, the various sausages, from sausage to bacon, tender meat cut into strips and pickles to accompany. Vegetables are also good companions for raclette: tomatoes, courgettes, asparagus and peppers provide a good complement to the meat and sausage for this dish.

We hope you enjoyed our new entry, and if you want to enjoy this dish in our establishment you will find its main ingredient: Raclette cheese.

Crispy Ham, goat cheese and strawberry jam.

This December, month of holidays, meals, price, gifts, and meals with friends and family. So we want to spend our blog throughout this month at different recipes can prepare meals these days. Because we want to be present at your table with our products, but also with our recipes.

To begin with we give a simple and very rich. It is a fact incoming ham, goat cheese and strawberry jam:

Our starter:

Crispy ham, goat cheese and strawberry jam

Ingredients (for four people)

4 sheets of phyllo dough (or puff pastry).

4 slices of ham.

4 slices of cheese goat cheese about four millimeters thick.

2 tablespoons strawberry jam.

Olive oil extra virgen.

Preparation

For our entree we first place the philo dough folded in half (to be double), and placed in the center of the dough slice of ham also folded in half in book form, within Ham put the goat cheese.

Once we put the cheese, double the philo dough wrapping the ham and cheese like a pack.

We put plenty of olive oil to heat and can also put heat the jam to make it lighter when add, necesarioa if we add a few drops of water.

When the oil is hot fry philo dough packages one by one. To fry the better we can put up with the skimmer, and once the part has been placed crease Ayúdate crisp us also the skimmer to fry the top of the package. But do not let it brown too package, because the ham will become much and salty again.

We took the package from the pan and let it done on absorbent kitchen paper to remove excess oil.

We repeat the same operation with the other three packages crispy ham.

Once we have all of them and habiéndolos left on the paper towel for a while, put them in a pan or dish. With the warm strawberry jam paint the crispy ham and goat cheese.

And finally we serve at the table.

We hope you enjoyed our recipe. And remember that you can find the main ingredients in our deli.

The hope!!

Asado con Jamón Ibérico Rape

Today we want to give a recipe for this weekend. As you see it is a mix of land and sea so inviting for these summer days.

The angler fish is a firm flesh that is going famously ham, as the ham gives an extra flavor and protects the fish in the oven to prevent drying. Besides the rape is a white fish that contains high biological value protein and little fat, and as we discussed in previous blog entries, Iberian ham is a low calorie meat, lowers cholesterol and is rich in many kinds of vitamins.

Ingredients 4 people:

  • 1 kg of rape glue
  • Up, thyme and pepper
  • 100 g of Iberian ham sliced ​​thin
  • 50 g of dried tomatoes
  • 40 g black olives deshuesadas
  • 200 g mixed salad leaves
  • 1 glass of white wine
  • 3 tablespoons olive oil

Iberian ham and white wine it can find in our Xarcuterías-Delicatessen.

Preparation: (time:50 minutes)

First we remove the skin from the monkfish tail and separate the two spines of the backbone using a sharp kitchen knife.

Prepare the tomato paste and olives, and for this hydrate dried tomatoes during 30 minutes in a bowl with hot water. After it is drained well and grind with black olives to obtain a dense and fine paste.

Once we have the tomato paste and olives we handed out on the backs of rape, the salt and pepper and sprinkle with the thyme leaves a.

Then wrap the loin of monkfish with slices of ham, and you are ready to roast in the oven.

We introduce the monkfish in the oven, preheated 180 °C, for about 10 minutes. After this time you water with white wine and proceeded to cook for 10 minutes.

Over time and with the already well-roasted monkfish, remove from the oven and cut the monkfish tails into thin slices.

We place the slices of monkfish, very hot, on plates, can accompany a varied slices and season salad with a few drops of olive oil and sprinkle with a sprig of fresh thyme.

We hope you enjoyed the recipe and that may be able to enjoy good company and a good white wine.

Enjoying the summer.

Sachichón rolls stuffed Vic and Manchego Cheese

Today I want to give a fresh and simple recipe to prepare, ideal for these summer days.

This time the star ingredient is the sausage of Vic, which is the product of the week in our deli.

 

Pepperoni rolls stuffed Vic and Manchego Cheese

 

Ingredients 4 people:

-125 grs. flour

-3 eggs

-1/4 the de leche

-150 grs. queso manchego cured the semicurado (to taste)

-100 grs. Vic salami

-1 bag recula

-1 Greek yogurt

-olive oil

-to

 

Remember that both the salami and cheese you can find in our four facilities.

 

Preparation:

Prepared first mass, for it in the blender mix eggs, milk and flour and add a pinch of salt.

Once prepared the dough let rest for half an hour.

After this time in a pan over low heat with a few drops of oil, pour two to three tablespoons of the dough. The extend into the pan and let it brown on both side (Carefully flip).

The withdraw from the pan and leave a dishtowel warm dough.

Finally we prepare the roll, cut the dough into strips about four inches high.

In each strip we deal inside Greek yogurt, recoils leaves, cheese cut into cubes and slices of salami, and irrigate a whole thread of oil.

We wind strips and prick each with a stick so that the rolls are not open and serve.

Scrambled beans with ham

Another easy and very good recipe is what we propose today,
also have our secret ingredient: Jamón Ibérico
Scrambled beans with ham
Ingredients for four people:
-800g. Small Beans
-2 from 3 cloves of garlic
-medium onion
-4 tablespoons extra virgin olive oil
-2 from 3 slices of ham
-2 eggs -1 bay leaf
-a little of water (less than half a glass)
-to
The ham can find it in our Xarcuterías-Delicatessen
Preparation:
Prepare the beans short ends and the strands of the edges are removed, then minced and washed.
Garlic cloves are laminated, and left them in a pan with oil. While the onion cut into strips.
And once to brown the garlic we add the chopped onion to the pan. When everything is golden, add the beans
to the pan to brown, recalling that they release some water.
While they can begin to beat the two eggs. Once fried you add a little water,
barely cover. And the bay leaf. When the liquid is reduced, chop the ham and add it,
integrating all well.
Next add the two beaten eggs, removing all, so that it is well integrated.
And finally we serve at home.
'Sure, the likes!
Harnessing the weekend to prepare these delicious dishes that I've been recommending to our blog.

Fillets of Iberian pork with slices of Brie cheese and Iberian ham

Hoy we want to recommend a dish appetizing, Tasty and simple. Which of course also has our favorite ingredient: Iberian Ham

Iberian pork fillets with Brie cheese and slices of ham

Ingredients for four people:
650 grams of prey Iberian.
100 grams of ham.
200 grams of Brie cheese.
Olive oil extra virgen.
Sea salt flakes.

as you know the ham, Brie cheese and meat from the Iberian pork can find in our Xarcuterías-Delicatessen Garciz

Preparation:
Cut the piece of Iberian pork in thin slices, and put a pan without oil or very little oil on the fire or on the hob.
When this hot skillet, we place the fillets Iberian prey and make them to our liking.
To emplatar, we place a fillet of Iberian pork in the bottom sprinkle some salt flakes and immediately a section of Brie cheese, cheese on one or two slices of ham and the upper part of Iberian pork fillet another without completely clog the ham to keep it a nice texture and flavor.
We can accompany this dish with fries, roasted peppers, fried Padrón peppers or a rich salad to your liking.

Recommendation: Brie is a soft cheese flavor and ideal to combine with meat. You can place each section of cheese on the pan for a few seconds before placing it on the Iberian pork fillet.

It is a simple and delicious dish, we sure love

Foie salad Iberian ham with port vinaigrette

ensalada

Today we present a prescription for these spring days:

Porto Foie Salad with Vinaigrette Iberian ham

Ingredients:
Liver Pato, Gourmet Salad, Jamón Ibérico, Raisins, Olive Oil, Nuts, Sprockets, Chive, Port, Up, Pepper and Balsamic Vinegar of Modena.

The Iberian ham and the foie can find in our Xarcuterías-Delicatessen

Preparation:
In a bowl put the salad in the center and surround with slices of Iberian ham. We mark in a nonstick skillet, or iron, on both sides of the slices of foie we have previously cut into diagonal slices. We put the Foie over the salad and add the vinaigrette and chopped nuts.
For the vinaigrette: mix grapes previously soaked in cognac with roasted pine nuts, balsamic vinegar and olive oil.

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