Spanish Archives | National Dish https://www.nationaldish.co.uk/cuisine/spanish Recipes and Restaurant Reviews Fri, 17 Jul 2020 09:58:26 +0000 en-GB hourly 1 https://wordpress.org/?v=6.8.3 https://www.nationaldish.co.uk/wp-content/uploads/2023/02/cropped-National-Dish-Round-Logo-32x32.png Spanish Archives | National Dish https://www.nationaldish.co.uk/cuisine/spanish 32 32 Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain? https://www.nationaldish.co.uk/recipe/goats-cheese-salad-with-serrano-ham-and-peach-what-is-the-national-dish-of-spain https://www.nationaldish.co.uk/recipe/goats-cheese-salad-with-serrano-ham-and-peach-what-is-the-national-dish-of-spain#respond Tue, 25 Jul 2017 13:41:38 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1991 A real crowd pleaser and simple to boot – goats cheese salad with Serrano ham and peaches Photograph: Wayne Morgan – nationaldish.co.uk © 2017 It’s sunny and you want something fast and healthy. This is only labelled Spanish because I used Serrano ham – but you …

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]]> Serrano Ham, Peaches and Goats Cheese Salad what is the national dish of Spain

A real crowd pleaser and simple to boot – goats cheese salad with Serrano ham and peaches
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Spain

It’s sunny and you want something fast and healthy. This is only labelled Spanish because I used Serrano ham – but you can use any dry cured med ham, such as Parma – so it’s basically a Mediterranean thing. So much more than a goats cheese salad.

The critical thing and the reason to make this, is the peach, goats cheese and the dressing – it’s sunshine on a plate and rather impressive.

Cold drinks are a must and English ‘Dry’ Cider, especially Stowford Press, cuts nicely through the honey lemon dressing and enhances the flavour of the goats cheese. Sounds total nonsense doesn’t it? Try it first…it’s skill!

Serano Ham, Goats Cheese and Peach Salad | ensalada de serrano, queso de cabra y melocotón | What is the national dish of Spain?
Of all the cured hams in the world, Serrano ham is up there with the best. You can use Parma ham, but there is actually a difference.
Servings2 people
Prep Time15 minutes
Cook Time0 minutes
Ingredients
Instructions
  1. The picture alone should show you how to make this. Put a pan on medium high heat and add the pine nuts - let them dry roast in the pan, don't let them catch too much - shake the pan frequently.
  2. Whilst the Pine Nuts are doing their thing get a serving platter out and a chopping board. Slice the peaches in half, remove the stone and slice in to eight wedges. At the same time cut you goats cheese in to bite sized chunks or just rip it apart for a more Jamie Oliver style finish - it's doesn't matter.
  3. If you need to, wash your salad leaves and give them a whizz in a salad spinner. Get the Serrano ham and remove it from those little plastic sheets - unless you've sliced it off the leg yourself, you sexy bitch.
  4. Your nuts should be done by now. Get a jar and add the oil, honey, salt, pepper and lemon juice and shake it up and taste - adjust accordingly, usually more honey or salt.
  5. On the platter add all the prepped ingredients, sprinkle over the dressing and give them a gentle toss - you want the goodies throughout. For aesthetics arrange it so you can see some of each of the ingredients - just look at the pic.
  6. Thank you Spain Spain

The post Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain? appeared first on National Dish.

]]> https://www.nationaldish.co.uk/recipe/goats-cheese-salad-with-serrano-ham-and-peach-what-is-the-national-dish-of-spain/feed 0 Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo ​​en tomate y frijol de mantequilla | What is the national dish of Spain? https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain https://www.nationaldish.co.uk/recipe/spanish-cod-with-chorizo-tomato-and-butter-bean-one-pot-what-is-the-national-dish-of-spain#respond Tue, 02 May 2017 21:45:27 +0000 http://nationaldish.co.uk/?post_type=recipe&p=1435 Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North …

The post Spanish Cod with Chorizo, Tomato and Butter Beans | Bacalao con chorizo ​​en tomate y frijol de mantequilla | What is the national dish of Spain? appeared first on National Dish.

]]> Spanish chorizo, cod, tomato and butter bean one pot what is the national dish of Spain?
Spanish chorizo, cod, tomato and butter bean one pot.
Photograph: Wayne Morgan – nationaldish.co.uk © 2017
Spain

Fish, in this case Cod with Chorizo, is a big part of Spanish cuisine, you only need to read up on the exploits of Spanish fishing boats to know that, but in addition to that, a huge proportion of the fish caught in the North Sea is sold to Spain – and for good reason – they make it taste brilliant.

This is a meal in one, and absent of any of those devilish starchy carbs, nothing wrong with pulses, especially when they are Butter Beans and are accompanied with Chorizo, oh yeah…

Bacalao con chorizo ​​en tomate y frijol de mantequilla | Spanish Chorizo with Cod, Butter Beans and Tomato One Pot
If you have a pan that you can also put in the over, grab it, if not, get a shallow oven proof dish and a frying pan.
Servings2 people
Prep Time10 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Put the oven on to 240 and the pan on to medium high heat with a little oil. Add the Chorizo and gently fry until it starts to take on colour and all the orange paprika juices have run out. Remove the Chorizo ad set aside.
  2. Add to the juices the onion, garlic, basil stalks and a pinch of salt, fry until soft and then add the paprika and chilli powder, stir.
  3. After a couple of minutes add the wine and chopped tomatoes and bring to the boil. Once it has thickened, taste and season, carefully, with salt and pepper.
  4. Pour the mixture over your Chorizo in the oven proof dish or add the Chorizo back to the pan and add the spinach leaves and mix.
  5. Grab the cod, which should be dry, rub a little oil all over it and season with salt. Then make a little space and place it in to the sauce, touching the bottom of the pan, skin side up - don't let any of the sauce get on to the skin. Squeeze a quarter of a lemon's juice and place two further quarters in to the sauce, skin down - they will caramelise.
  6. Pop it in to the oven for 15 minutes, at which point the fish should be cooked through and the skin a golden brown.
  7. Removes the caramelised lemons with tongs and squeeze, throw the basil leaves over the top and serve with a cold glass of the white Rioja.
  8. Thank you Spain Spain

    Gracias

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