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3D Extra Virgin Olive Oil EVOO with Iberico ham

3D Extra Virgin Olive Oil with Iberico ham

Enjoy a new way of eating Extra Virgin Olive Oil. Original, attractive, modern, colourful. 3D Extra Virgin Olive Oil EVOO with Iberico ham

This week tapa recipe is about two of the main and most acclaimed ingredients from the Spanish gastronomy, Extra Virgin Olive Oil and Iberico or Serrano Ham, but, at least for olive Oil, taken to a new dimension. Almost everybody knows about the Extra Virgin Olive Oil and almost everybody have tried it before, but eating it in a solid-state is not so common.

Let’s start with the list of ingredients:3D Extra Virgin Olive Oil EVOO with Iberico ham

  • 100ml of water
  • 80gr of icing sugar
  • 35gr of caster sugar
  • 180ml-200ml of Extra Virgin Olive Oil 
  • 5 gelatine leaves
  • Iberico Ham, as much as you like. You can always use Serrano ham but the Iberico ham will give a  more nutty taste.
  • Some slices of toasted sourdough bread or baguette is a perfect companion.
  • Garlic

Ready? Let’s cook.

Leave the gelatine leaves to soak in cold water for some minutes.

Meanwhile mix the sugars and water in a pan and heat without stop stirring. As soon as it reaches 90C move apart.

Drain the gelatine leaves, add to the syrup and stir to dissolve.

It’s the moment to add the olive oil slowly while using hand mixer or a whisk to help with the emulsion. If you are using an electric hand mixer do it at medium speed.

When the gelatine thickens it’s time to go to pour in the moulds. Fill them with our jelly and place in the fridge.

Rub a garlic clove on the toasted bread, place one of our Extra Virgin Olive Oil jellies and a slice of hand carved Iberico or Serrano ham.

Close your eyes and let your mouth do the rest!!

Did you like? Let us know. Did you make your own changes to the recipes? Tell us and win a Gastro-travel.

Grilled asparagus, Paprika Goat Cheese and orange segments

Grilled asparagus, Paprika Goat Cheese and orange segments

What better way to get ready for spring and summer, than preparing this beautifully colourful and delicious salad? The grilled asparagus with paprika goats cheese and orange segments salad is full of contrasts in taste and texture and commands presence on any dinner table. The grilled al dente asparagus or the award-winning Paprika Goats cheese are good enough to be served as stand-alone side dishes in their own right, but when combined with the contrasting orange and sour vinaigrette, along with a crunchy touch of walnut, something magical happens!

Grilled asparagus, Paprika Goat Cheese and orange segmentsIngredients for 4:

For the Vinaigrette:

  • 1 tsp full of honey
  • 1 tbsp balsamic vinegar
  • 3 tbsp Extra Virgin olive Oil
  • 1 handful of walnuts

On a hot grill, put a few drops of oil, and sear the asparagus making sure that it remains al dente, and season. Remember that asparagus continues to cook after removal from the grill, so place them in a cool plate and separate so that they are not piled up on top of each other, otherwise the steam will continue to cook and make them soggy.

Grilled asparagus, Paprika Goat Cheese and orange segments

Place the asparagus in the dish alternating with the orange segments and crumble the Paprika Goat cheese all over.

Add the walnut vinaigrette and serve with a final crack of black pepper. Delicious!!

Enjoy and don´t forget to share this recipe with your friends if you like and comment how much you liked this idea.