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Iberico Chorizo and Deep Fried Manchego

This recipe for Iberico Chorizo and Deep Fried Manchego has been reproduced courtesy of Orce Serrano Hams -

Orce 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 it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This Spanish tapas recipe is probably one the easiest and most flavoursome simple recipes you will come across. Combining the unmistakable flavour and aroma of both Iberian chorizo and deep fried Manchego cheese these simple tapas are ready in less than two minutes and taste great - just as tapas should!

Ingredients for Slow Braised Pigs Cheeks

100g Manchego cheese
1 Iberian chorizo (large)
Olive oil

How to make Slow Braised Pigs Cheeks

  • Take the chorizo sausage and cut 12 slices approximately 3mm thickness.
  • Cut the Manchego cheese into 12 small cubes.
  • Heat a splash of olive oil in a frying pan, add the chorizo slices and fry for 2 - 3 minutes. The chorizo slices will begin to curl, at this point remove from frying pan and place on a sheet of kitchen towel.
  • The chorizo will have produced some wonderful oil in addition to the olive oil - tip up the frying pan so the oil and fat forms a pool near the edge and drop in the Manchego cubes.
  • Fry the cheese for 2 minutes then remove from the pan.
  • Place one cube of deep fried cheese into each slice of chorizo.
  • Serve with summer tomatoes and garnish with parsley.

Makes 12 tapas

Iberico Chorizo and Deep Fried Manchego

Orce Serrano Hams

Published with permission of Orce Serrano Hams