The Spanish celebrity chef Omar Allibhoy has created two feel-good recipes showcasing premium Spanish chorizo and Serrano.
Chorizo that carries the Consorcio del Chorizo Español marque or label is fully quality-assured and made in compliance with specific criteria in terms of traditional and authentic ingredients and production methods.
The Consorcio del Chorizo Español chorizo is a voluntary association that groups companies in the Spanish meat sector who are experts in chorizo production and export and create a premium product that consistently delivers excellent taste, aroma and versatility.
Jamón Consorcio Serrano is a traditional, authentic, quality ham – each one is hand-selected to ensure it reaches supermarket shelves at the optimum time of consumption. This premium product, made exclusively in Spain using 100% Spanish ingredients, has an unmistakable flavour and exclusive aroma.
Consorcio del Chorizo Español Chorizo Open Omelette, Prawns, Spring Onion
Makes: 2
Ingredients
- 100g Consorcio del Chorizo Español chorizo, cut into 0.5cm slices
- Four eggs, whisked
- Two yolks
- 100g prawns, head on, shell off, tail on
- Two spring onions, thinly sliced, tops reserved
- Three garlic cloves, thinly sliced
- Five tbsp extra virgin olive oil
- Salt and pepper to season
Method
Place a large non-stick frying pan over medium to high heat and pour in half the oil. Add the garlic, Consorcio del Chorizo Español chorizo and the white part of the spring onions and fry for 1 minute. Remove with a slotted spoon and set aside.
Cook the prawns in the chorizo-infused oil on both sides for a minute, season with salt and pepper, then remove and set aside. Mix the Consorcio del Chorizo Español chorizo, spring onions and oil with the eggs and egg yolks in a bowl.
Place the pan back over the heat, pour in the remaining oil, and pour in the egg mixture when it is about to start smoking. Please give it a few folds creating some layers with a spatula whilst tilting the pan to allow the egg to spread. Continue creating further folds until nearly cooked on the bottom. Remove from the heat.
Place the prawns over the top and sprinkle with the green tops of the spring onion.
Jamón Consorcio Serrano, Green Bean and Lentil Salad
Serves: 2
Ingredients
- 100g Jamón Consorcio Serrano
- 200g baby spinach, washed
- 250g green beans, tops removed
- 50g black olives
- Two oranges, in segments
- 500g cooked Pardina lentils, rinsed
- Four sprigs of flat-leaf parsley chopped
- Four sprigs of mint, leaves picked
Ingredients for the Sherry Dressing
- Four tbsp Sherry vinegar
- Seven tbsp extra virgin olive oil
- One tbsp Dijon mustard
- One tsp salt
- One garlic clove
Method
To prepare the dressing, grate the garlic clove over a bowl and mix with the mustard, salt and vinegar. While whisking vigorously, integrate the oil by pouring it on a thin stream so it emulsifies.
Cook the green beans in boiling water for 3 minutes and blanch them in icy water. Drain and mix with the remaining ingredients and half of the Jamón ConsorcioSerrano, toss with the dressing and serve with the remainder of the Jamón ConsorcioSerrano over the top.
Nutritional Information
As part of a healthy, balanced diet, Consorcio del Chorizo Español chorizo provides many health benefits, such as essential amino acids that help to repair tissue and aid digestion. Chorizo also contains Vitamin B-1, which helps the body use certain amino acids more efficiently and turn food into energy.
Cured ham is a food with a high nutritional value. It contains B6 and oleic acid, which helps to prevent cardiovascular illnesses and is a natural source of iron, phosphorus and zinc which help to prevent osteoporosis and improve attention span.
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