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           ----- MEDITERENEAN-----
Pumpkin cream
Ingredient :

  500 GRAMS OF PUMPKIN

  500 ML OF HEAVY CREAM FOR COOKING

  200 GRAMS OF  SLICED CONSORCIOERRANO HAM

 100 GRAMS OF MANCHEGO CHEESE

 SALT AND PEPPER


Preparation :

Clean, peel and boil the pumpkin. Once cooked, in the same pan add the cream, salt and pepper.

- Blend the mixture.

- Brown the slices of Consorcioerrano ham in the oven on a piece of baking paper until they are crun­chy. Decorate the cream with the crunchy ham and accompany with chunks of Manchego cheese.

Chef's Suggestion :

  Consorcioerrano ham can also be served in small chunks for every dinner to enjoy as they like.
Fruit brochette
Ingredient :

    1 TANGERINE
  
     4 GRAPES

     1 PINEAPPLE

     100 GRAMS OF THINLY SLICED

     CONSORCIOERRANO HAM


Preparation :

Wash and cut the fruit.

- Prepare the brochette by alternating pieces of fruit,

- and then crown it with a thin slice of Consorcioerrano ham.


Chef's suggestions :

   Other fruits can be used, such as mango, kiwi, oran­ge, etc. This brochette can be served as an appetizer or accompanied by a lamb’s lettuce salad with vinai­grette of virgin olive oil and orange juice!
Angler fish "tournedos"

Ingredient :

       4 ANGLER FISH SLICES

       8 ARTICHOKES

       300 GRAMS OF THINLY SLICED

       CONSORCIOERRANO

       OLIVE OIL

       SALT 

       PEPPER


Preparation :

Brown the angler fish slices in a frying pan.Then roll them in the thin slices of Consorcioerrano.

Place in the oven for 20 minutes at 180º C 

Separately, peel the artichokes and cut them in thin slices.

Fry them in olive oil and serve as a garnish.

Cold Spanish soup
Ingredients :

    250 GRAMS OF THE PREVIOUS DAY’S 
    BREAD CRUMBS

    1/2 KILO OF RED TOMATOES 
      
    4 QUAIL EGGS

    1/4 OF A GARLIC CLOVE  

    1 GLASS OF COLD WATER

    1 SMALL TEASPOON OF SHERRY VINEGAR

    OLIVE OIL

    250 GRAMAS DE PRESUNTO 
   CONSORCIOERRANO


Chef's Suggestions :

    It can be accompanied by ham cream, made with a broth of Consorcioerrano and mashed chickpeas.
Consorcioerrano rolls
Ingredients :

     8 SLICES OF CONSORCIOERRANO

     CHIVES

     150 GRAMS OF CREAM CHEESE

     50 GRAMS OF PINE NUTS


Preparations :

Smash the pine nuts and brown them in a frying pan.

- Clean and cut the chives.

- Mix it all with the fresh cheese.

- Spread the mixture on the Consorcioerrano slices, and roll up.


Chef's Suggestions :

  For a more intense flavour, it can be browned in the oven for 2 minutes.

      

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