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Meat Tapas
Jamon Serrano Platter
This is the second type of ham traditionally produced in Spain and it's slightly different from Jamon Iberico. The main difference comes from the breed of the pigs used. Serrano used more common bread of white pigs. Serrano maturing period is from 6 to 18 months. with Serrano ham, the fat is separated from the lean meat and concentrated into distinctive streaks. This separation allows the meat to appear dry parts but overall to be soft, smooth and have a sheen. Meat from Serrano ham tends to be pink in colour. Serrano is rich on salt and slightly spicy, smoku flavour. It comes served sliced on a plate accompanied by slice of toast and unsalted almonds due to the saltiness of the meat, and glass of prosecco. |
Spanish Meatballs in Garlic Tomato Sauce (ALBONDIGAS)
Ingredients The Meatballs - ½ lb or 250 g Ground Beef - ½ lb or 250 g Ground Pork - 4 Cloves garlic, minced - 1 Small Onion, finely chopped - 1 Tablespoon Chopped Parsley - 1 slice of bread, soaked in milk (white or brown bread) - 1 egg, beaten - Salt and pepper to season The Sauce - 2 Cloves Garlic, Minced - 4 Large Ripe tomatoes, Quartered - 1 Tablespoon Olive Oil - ½ Cup Tomato Paste - ½ Teaspoon Smoked Paprika - 2 Dried Cayenne Chilli Peppers - ¼ Teaspoon Dried Thyme - 1 Tablespoon Honey - Salt and Pepper to season |
Meat and Cheese Selection Platter or Spanish Tapas Board
Ingredients - Romesco sauce - grapes on the vine - crackers and olives - thin sliced Jamon Serrano - thin sliced Jamon Iberico - hard cured chorizo - dry salami (fuet) - goat cheese - Manchego cheese - Iberico cheese - Cabrales cheese - pickled peppers - whole almonds and fresh figs Romesco sauce consists of 2 slices white sandwich bread (crusts on),toasted and torn into bite size pieces,toasted whole almonds,sweet smoked paprika,sea salt,granulated sugar,roasted red bell peppers,garlic cloves,tomatoes,tomato paste,extra virgin olive oil and white vinegar. |
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