Serrano Manchego Quiche Plain Chicken Food

SERRANO HAM AND MANCHEGO CHEESE PLATE

Steps:

• Slice manchego into thin pieces, about the same size as the ham.
• Cut both the serrano and manchego into desired sized pieces.
• Alternating the serrano and manchego, arrange the slices attractively around the platter. Can be assembled up to this point a day ahead and refrigerated overnight. Bring to room temperature before serving.
• Drizzle with extra-virgin olive oil and garnish with pepper, if desired.
• Serve family style, giving each guest an appetizer plate and fork.

SMOKY CHORIZO & MANCHEGO QUICHE

Steps:

• Heat the oil in a medium frying pan over a high heat, and fry the chorizo for 4-5 mins until crisp. Transfer to a plate lined with kitchen paper using a slotted spoon, and set aside to cool. Set the pan with the fat aside, and leave to cool. For the pastry, put the flour, 1/2 tsp salt, the paprika, cayenne pepper, cooled chorizo fat and the butter in the bowl of a large food processor and blitz until the mixture looks like coarse breadcrumbs. Gradually pulse in 4 tbsp cold water until it comes together into a dough. Turn out onto a lightly floured surface, and knead gently until smooth. Wrap the dough and chill for at least 10 mins. Will keep chilled for up to three days.
• Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a floured work surface to the thickness of a 50p coin then lift it into a 23cm loose-bottomed tart tin, leaving an overhang. Prick the base all over with a fork, line with baking parchment, then fill with baking beans. Transfer to a baking sheet and bake for 15 mins. Remove the parchment and beans, then bake for 15-20 mins more until golden and crisp. Trim away the pastry that is overhanging using a serrated knife.
• Meanwhile, whisk the eggs, crème fraîche and cream together, season, then stir in the cheese and cooled chorizo. Pour into the pastry case and bake for 25-30 mins until the filling is just set. Leave to cool in the tin, then remove from the tin and slice. Will keep in the fridge for up to three days.

SERRANO HAM AND MANCHEGO CROQUETAS

Steps:

• In a large mixing bowl or in the food processor combine mashed potatoes, cheese, ham and eggs. Season with plenty of salt and freshly ground black pepper. The mixture should still be wet enough so the bread crumbs stick to the croquettas. Form into croquettas (makes about 2 dozen, medium-sized) and dip into panko bread crumbs, seasoned with salt and pepper. Pat lightly so the crumbs stick. Lay out on a tray, cover and refrigerate for at least 30 minutes before frying.
• To fry, heat 1-inch of vegetable oil in a deep-fryer or heavy bottomed pot, over medium heat to about 360 degrees F. Fry in small batches, turning once until evenly browned. Each batch should take approximately 5 to 6 minutes. Drain on paper towels and season with kosher salt. Transfer to a serving platter and sprinkle with chives and shaved manchego. Serve with Romesco Sauce.
• Toast almonds in a skillet over medium heat until golden, about 3 minutes. Transfer almonds to a blender. Add roasted red peppers, egg yolk, garlic, zest, and season with salt and pepper. Pulse a few times to combine the ingredients. With the blender on low speed drizzle in the olive oil. Once it begins to emulsify, stop the blender and add the orange juice, and sherry vinegar. Buzz once more to fully emulsify.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs. Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

INA GARTEN'S QUICHE

Steps:

• Pulse the flour and 1/2 tsp salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.
• Next, sprinkle in 3 tbsp of ice water and start pulsing until your dough begins to come together.
• Now, pinch the dough with your fingers to make sure it holds together. If it doesn't, add up to 2 tbsp of ice water, 1 tbsp at a time, and pulse the mixture again.
• Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.
• Roll the dough into an 11-inch round, about 1/8-inch thick, on a lightly floured working surface.
• Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.
• Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.
• Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.
• Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.
• Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.
• Bake the crust for about 40 minutes until it turns golden around the edges.
• When it's done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.
• Allow the crust to cool completely for about 30 minutes.
• In a medium skillet, combine the butter with the onion, 1/2 tsp salt, and 1/2 cup water.
• Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
• Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp.
• When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 tsp thyme and 1/2 tsp pepper.
• Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.
• Next, in a medium bowl, whisk the cream with the eggs and 1/2 tsp salt until well combined.
• Pour the cream mixture over the filling in the crust and top it with the remaining 1 tsp thyme.
• Bake the quiche on the baking sheet until set and golden, about 30 minutes.
• Make sure to let the quiche cool for at least 30 minutes before serving.

PAN CON TOMATE WITH SERRANO HAM AND MANCHEGO CHEESE

Steps:

• Preheat a grill to medium-high heat.
• Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total.
• Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid.
• Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top.

SPANISH GRILLED CHEESE SANDWICHES WITH MANCHEGO AND JAMóN SERRANO

Steps:

• Line baking sheet with waxed paper. Spread butter on bread slices, dividing equally. Place 2 bread slices on prepared baking sheet, buttered side down. Top bread slices with half of sliced cheese (1 1/2 ounces each); top cheese with ham, dividing equally. Sprinkle dates over. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and keep chilled. Peel plastic from sandwiches before continuing.
• Heat panini press and cook sandwiches according to manufacturer's instructions. (Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to mediumlow. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE

Steps:

• Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
• Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
• Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

SERRANO CHIPS WITH QUINCE PRESERVES AND MANCHEGO

Steps:

• Cut ham into 32 (3- by 2- by 2-inch) triangles. Heat 1/4 inch of oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then fry ham in 4 batches, turning occasionally, until crisp and a shade darker, about 1 minute. Transfer to paper towels to drain.
• Using a cheese plane or vegetable peeler, shave 32 small pieces of cheese from wedge. (Each piece should be about 1 inch square.) Top each ham chip with 1/8 teaspoon quince preserves, then press cheese squares into preserves.
• *Available at specialty foods shops.
• **Available at The Spanish Table (206-682-2827; spanishtable.com).