THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE

HIGH QUALITY AGRICULTURAL PRODUCTS

Mini corn breads with scrambled eggs, blue cheese & Iberian ham

6 eggs (360 gm approx. / scrambled)

20 units of mini corn bread (see below)

20 slices of Iberian ham

1 kg of cream cheese (see below)

400 gr Corn Flour100 gr Wheat flour10 gr Salt5 gr Sugar450ml Warm water

0.5 lt. Doublé cream600 g Onion confit80 gr Cabrales cheese (Spanish Roquefort)

For 20 servings

For the Corn Bread: For the Cream Cheese (Batch 1050 gr):

Ingredients:

Heat a pan, add the cream cheese, add the egg and scramble. Season to taste.

Place each bread piece carefully in the fryer at 200° C, and baste only with the oil to obtain a soufflé.

Dry off the extra oil with kitchen paper.

Finish with the cream on top and a slice of Iberian ham.

1.-

2.-

3.-

4.-

Salmorejo with Iberian ham

3 kg Cow heart tomatoes

270 gr Bread “baked”

210 gr Red pepper

200 gr Iberian ham finely diced

30 gr Garlic

30 gr Salt

330 ml Olive oil extra virgin

4 Eggs (boiled) finely diced

1.-

2.-

3.-

4.-

Blend all vegetables together.

Pass them for a colander, and then blend all together again with bread and olive oil.

Serve cold in individual bowls.

Add some diced eggs and diced Iberian Ham on top.

For 20 servings

Sautéed figs, crispy ham and rocket salad

10 Figs

50 gr Rocket salad

100 gr Pine nuts

20 Slices on Iberian ham crispy

(fried in sunflower oil)

Balsamic dressing (classic)

Olive oil virgin extra

Black pepper

For 20 servings

Cut the figs in half and pass their meat by sugar.

Caramelize gently in a non-stick pan.

Once caramelized, add to the pan a bit of butter, a crushed garlic and some fresh thyme and rosemary.

Cook very slowly for 10 minutes.

To Serve the figs, add some pine nuts and arugula leaves on top.

Garnish it all with the balsamic and olive oil, salt Maldon and the crispy ham.

1.-

2.-

3.-

4.-

5.-

6.-

Baby broad beans, quail eggs and Iberian ham

1,4 kg Baby broad beans

250 gr Onion confit diced

250 gr Iberian ham diced

20 Quail eggs fried

Salt Maldon

Sweet red pepper powder

For 20 servings

1.-

2.-

3.-

4.-

Confit the onion in olive oil until they turn very soft.

Sauté the beans with the diced ham and diced onions.

Serve the mix with the fried quail egg on top.

Sprinkle some sweet red pepper powder over it.

Queen scallops, cauliflower puree and crispy ham

20 queen scallops

600 gr cauliflower puree

20 slices of Iberian ham crispy

(fried in sunflower oil)

Lime zest

For 20 servings

Poach the onion in butter.

Whiten the cauliflower in water for two minutes, drain and incorporate it to the casserole with the onion.

Add the milk and cook covered for 30 minutes, until the onion is well cooked.

Drain the cauliflower and mash into the Thermomix, adding a bit of milk to create a creamy puree.

Grind at maximum speed for at least 5 minutes. No need to glue.

Season it with a pinch of salt.

1.-

2.-

3.-

4.-

5.-

6.-Batch 900 gr approx.800 gr cauliflower230 gr onion95 gr butter1L Pergal milkSalt

For the Cauliflower Puree:

Ingredients:

Cheese Praline with sail of Iberian Ham

20 Cracker cookies

300 gr Gouda cheese

300 gr Cream cheese

1 tablespoon of Balsamic

Salt and pepper

Parsley

For 20 servings

1.-

2.-

3.-

4.-

5.-

In a bowl, mix both cheeses with your hands. Add the balsamic spoon and seasoning to taste.

Leave the mixture to chill for 6 hours in the fridge.

Make small balls the size of a “croquette”.

Stick a slice of Iberian ham in the ball.

Garnish with the parsley.

A SPANISH TAPASRed, she was dressed in redSkirts swirling with her hipsClick, click her fingers snap

Her pearly whites gripThe stalk of a freshly cut roseRed as blood, as stark as fire.Olives, green, pure and oilyClench like teeth to a wire

With spicy sausage and clamsOrange and pink in a pan

Tapas, little bits of this,gorgeous bits of that.

Spanish lullaby from a talented handplays romantic flamenco in a band

held tight in his grip, the skin so lovelythe eyes so brown, the look of love so now.

A poem by Cheryl Love, March 2014

info@ibehampdoguijuelo.eu

www.ibehampdoguijuelo.eu

Discover our Protected Designation of Origin Guijuelo affiliated partners:

www.ibehampdoguijuelo.eu/our-partners

THE

CO

NTE

NT

OF

THIS

AD

VER

TISI

NG

ON

LY R

EPR

ESEN

TS T

HE

OPI

NIO

N O

F IT

S A

UTH

OR

AN

D IS

TH

E EX

CLU

SIVE

RES

PON

SIB

ILIT

Y O

F TH

E SA

ME.

TH

E EU

RO

PEA

N C

OM

MIS

SIO

N A

SSU

MES

NO

RES

PON

SIB

ILIT

Y FO

R T

HE

USE

TH

AT M

AY B

E M

AD

E O

F TH

E IN

FOR

MAT

ION

CO

NTA

INED

TH

EREI

N

CAMPAIGN FINANCEDWITH AID FROMTHE EUROPEAN UNION