Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
INDIVIDUAL CHEESES
CHEESE BOX
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Heirloom Beans
Paella Rice
Recipe Kits
Celebration Hampers
Sparkling Wine
Sherry
Perello Olives
Navarrico Butter Beans
30 mins
20 mins
10 mins
Serves 4
ingredients
- 4 medium free-range eggs
- 1 bannana shallot (or 1/2 red onion)
- Perello Alargada White Beans
IN STOCK - 6 ripe tomatoes, sliced
- 1/2 cucumber, sliced
- Handful of Brindisa black olives
IN STOCK - 2 baby gem lettuce, leaves broken in half
- 8 Boquerones anchovy fillets in olive oil
IN STOCK - Ortiz Yellowfin tuna fillets
IN STOCK - Handful of basil and parsley
- La Finca Smoked Alioli
IN STOCK - La Chinata Smoked Paprika DOP
IN STOCK - 2 tsp Dijon Mustard
- 2 tbsp Chardonnay Vinegar
IN STOCK - 6 tbsp Brindisa Arbequina olive oil
IN STOCK - 1 garlic clove, peeled and halved
- Sea salt flakes & black pepper
Method
1. Place the eggs in a small saucepan of cold water, bring to the boil, and cook for 8 mins. Drain and cool completely in cold running water. Peel and slice in half.
2. Peel and thinly slice the shallot. Place in a small bowl of cold water while you make the salad.
3. Cook the potatoes in salted water for 10-12 mins until tender, drain and set aside. Slice into rings.
4. Slice the tomatoes and cucumber. Drain the shallot.
5. Spoon the mustard into a clean jar. Add the vinegar, olive oil, garlic, a pinch of sea salt flakes and a grind of black pepper. Close the lid securely and give it a good shake. Taste and adjust as necessary.
6. Starting with the lettuce, layer up the ingredients (leaving tuna, boquerones and eggs to last), drizzle over a little dressing, and top with the herbs. Season with sea salt and black pepper.
7. Place a dollop of alioli to each egg and sprinkle with a little mild smoked paprika.
8. Serve with crusty bread.
ingredients
- 4 medium free-range eggs
- 1 bannana shallot (or 1/2 red onion)
- Perello Alargada White Beans
IN STOCK - 6 ripe tomatoes, sliced
- 1/2 cucumber, sliced
- Handful of Brindisa black olives
IN STOCK - 2 baby gem lettuce, leaves broken in half
- 8 Boquerones anchovy fillets in olive oil
IN STOCK - Ortiz Yellowfin tuna fillets
IN STOCK - Handful of basil and parsley
- La Finca Smoked Alioli
IN STOCK - La Chinata Smoked Paprika DOP
IN STOCK - 2 tsp Dijon Mustard
- 2 tbsp Chardonnay Vinegar
IN STOCK - 6 tbsp Brindisa Arbequina olive oil
IN STOCK - 1 garlic clove, peeled and halved
- Sea salt flakes & black pepper
