Two good friends of mine, Nuria from Spanish Recipes and Pixie from You say Tomahto, I say Tomato, sent me a message about the same time, asking if we could exchange parcels with local things from each country.
Around end of April I received both parcels with a few days difference but unfortunately it was during Lent and we were fasting, so we could not taste them.
Nuria’s package came first and here’s what she sent me.
Wow, Iberian Ham! I have seen Nuria posting about this many times and was hoping for either the Iberian Ham or for a Chorizo and how lucky I was, Nuria had read my thoughts.
I searched the internet to find a suitable recipe but unfortunately I didn’t. I did however learn a lot about the ham here.
On Easter Monday, when we returned from our short Easter get away, whilst my husband was barbecuing I thought that it was the right time to try the ham and headed into the kitchen to prepare a meze with ouzo until the dinner was served and I made pa-amb-tomquet-i-pernil, at least I tried to do something like the one Nuria did.
I cut one of the Easter Breads I made (and by the way even five days after I had made it, it was still fresh and absolutely delicious) and gave it to my husband to toast on the barbecue.
Then I wet the bread with olive oil and some salt, pepper and oregano and added some grated tomato on top, a slice of Iberian Ham and an extra piece of tomato and salt on top. It was fantastic and super delicious. I couldn’t keep them away from the platter to take the photos and those empty spaces are evidence of what I am saying.
There was still some left but then the boys were not feeling well so it rested in the refrigerator until yesterday when I used it in a couple of ways.
One was in a salad with raw mushrooms and spinach with herbs and cherry tomatoes, cottage cheese and Iberian Ham, dressed with a strawberry dressing (that was my diet dinner).
Ingredients for two:
4 slices of Iberian Ham
2 fresh portobello mushrooms
1 cup of peppers, (yellow, orange, red)
2 spring onions
4 – 5 fresh cardamom sprigs (optional)
2 spoonfuls of olive oil
3 – 4 spoonfuls of white dry wine
After a quick sautéing of the mushrooms for a couple of minutes, in a non stick frying pan, I added the onion and shortly after a few spoonfuls of wine until it evaporated, then I added all the other ingredients and just before I turned the omelette over I added the Iberian ham.
Thanks Nuria and Pixie for the parcels. I shall blog about Pixie” s parcel soon.