Chicory with Serrano Ham & Valdeon Blue Cheese

Chicory with Serrano Ham & Valdeon Blue Cheese - Brindisa Spanish Foods

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CHICORY WITH SERRANO HAM AND BLUE CHEESE

A pleasantly sharp appetiser to tempt your tastebuds

READY IN

35 minutes

COOKING TIME

20 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

4 endives

4 FAR serrano ham slices

100g Valdeon Blue cheese [select amount from basket]

Brindisa Arbequina Olive Oil

IN STOCK

Dried oregano

IN STOCK

Pinch of salt

METHOD

Remove the outer leaves of the endives and trim the stem, which can be a bit bitter.
Gently steam the endives for about 15 minutes, and leave to cool on some kitchen roll.
Cut the endives in quarters and fry in a few drops of olive oil.
Halve the serrano ham slices and wrap the endive pieces one by one. Place on a serving dish.
Grind the oregano together with the olive oil in a pestle and mortar and pour the dressing over the endives.
Crumble the Valdeon blue cheese and sprinkle over the dish.

Tags: Cheese Recipes, Spanish Tapas Party Recipes

ingredients

4 endives

4 FAR serrano ham slices

100g Valdeon Blue cheese [select amount from basket]

Brindisa Arbequina Olive Oil

IN STOCK

Dried oregano

IN STOCK

Pinch of salt

PAELLA VALENCIANA

This easy version of the famous rice dish is ready in just 45 minutes. Once you add the rice, you mustn't stir it - this is to make sure the rice doesn't release lots of its starch, and you will get the 'socarrat' that thin, crispy layer of rice at the bottom of the pan.

ROASTED AUBERGINE DIP & REGAÑAS

This smoky dip made with roasted aubergine, tahini, garlic, lemon juice, and paprika is bursting with flavour. Perfect with our new Regañas Olive Oil Crackers.