Monkfish and Serrano Ham Kebabs
recipe for Monkfish and Serrano Ham Kebabs 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
Monkfish and Spanish serrano ham goes very well together
and this recipe is a prime example of how these exquisite
flavours work. Easy to make "land and sea"
kebabs with local vegetables, olive oil and garlic.
Highly recommended for the barbeque!
for Monkfish and Serrano Ham Kebabs
3 Large monkfish tails cut trimmed into 1" square
200g Sliced serrano
ham (inch square pieces, not too thick)
1 Red pepper (onion, green pepper, mushrooms optional)
3 Garlic cloves (crushed)
3 Teaspoons oregano
Ground black pepper
to make Monkfish and Serrano Ham Kebabs
a generous splash of olive oil into a cazuela or bowl;
add a squeeze of lemon juice, the oregano and garlic.
the monkfish into the marinade and mix well, leave
for 20 minutes.
kebab skewers thread the pieces of serrano ham, then
monkfish, then the red pepper, alternating as you
the above method make 8 kebabs, when complete sprinkle
with a little salt and cracked black pepper.
on the barbeque for around 10 minutes turning frequently
thread the sliced ham after the monkfish, on high
heat the two fuse together producing a fabulous flavour
with permission of Orce