recipe for Spanish Escalibada has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
A very traditional summer dish full of Mediterranean
flavours. It can be eaten hot or cold and goes well
with barbecued meats.
for Spanish Escalibada
2 large red peppers
4 medium sized onions
8 - 10 medium tomatoes
to make Spanish Escalibada
dish is best prepared on the barbecue, make sure the
coals are not too hot but glowing nicely
Place all the vegetables onto the bbq grill, no need
for about 40 - 45 minutes turning occasionally until
they are cooked through and tender. Don't worry of
the skins go black, in fact it is better if they do.
tomatoes will be cooked first, so remove and set aside
to cool slightly.
remove the peppers and wrap in newspaper which will
help peeling later on.
remove the onions and leave to cool.
peel the tomatoes, discard the skin and place the
tomatoes into a large bowl.
remove the paper from the peppers some of the skin
will come off with the paper, peel away the rest of
the skin and remove and discard the inners and seeds.
Place into the bowl with the tomatoes
peel the onions, discard the skin and add to the bowl.
chop up the vegetables in the bowl and mix together.
onto a plate a little onion, tomatoes and peppers,
cut into small pieces and mix together, drizzle with
olive oil and add a sprinkle of salt.
with permission of Orce