Spanish Ham And Manchego Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Whisk the Manchego, mayonnaise, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, paprika, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and cool.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the shrimp, chickpeas, parsley and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
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Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix together the drained pasta, ham, peppers, onion, pickles and tomatoes.
• In a small bowl, whisk together the mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup of reserved pickle juice. Fold into the salad and toss gently until evenly coated. Chill overnight to allow the flavors to blend. Serve near room temperature.

Steps:

• Slice the tomatoes and arrange on a large platter with the onion. Sprinkle with a good pinch of salt and ½ tsp of the sugar. Leave to stand for 10 mins or up to 30 mins while you make the dressing.
• Tip the parsley, vinegar, olive oil, remaining sugar, garlic, half the almonds and a good pinch of salt into the small bowl of a food processor. Blitz to a pesto consistency, adding a dribble of water if you need to loosen it a little.
• Weave the slices of ham between the tomatoes and onion, creating a little height on the plate. Drizzle over the dressing, scatter with the remaining almonds and shavings of manchego. Drizzle over a little extra oil and serve.

Steps:

• Divide ham and cheese evenly between two pieces of bread and top with remaining bread.
• Brush tops of sandwiches with 2 teaspoons oil.
• In a large nonstick skillet, heat remaining oil over medium-low heat.
• Place panini in skillet, oiled side up.
• Cover and cook until golden and cheese has melted, 5-8 minutes per side, pressing down with spatula occasionally.
• For sauce, mix together jam and dijon.

Steps:

• Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring. The mixture will pull away from the sides of the pan. Taste the mixture and add Kosher salt if desired. If the ham and cheese are salty so you probably won't need to add any additional salt.
• Transfer the mixture to an 8x8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
• When ready to cook the croquettes, lightly beat the eggs in a shallow dish. Mix the panko and 1/2 teaspoon Kosher salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the panko. Place the completed croquettes on a wire rack or baking sheet and refrigerate for 20 minutes. The croquettes must be chilled before frying otherwise they may fall apart in the oil.
• Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice and smoked paprika in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
• Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquettes in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked paprika aioli.

Steps:

• Top each of 2 bread slices with ham, Manchego, and remaining slices. Brush tops of panini with 2 teaspoons oil.
• In a large nonstick skillet, heat remaining oil over medium-low. Place panini in skillet, oiled side up. Cover; cook until golden brown and cheese has melted, 5 to 8 minutes per side, pressing down with a spatula 3 to 4 times during cooking.
• Meanwhile, make dipping sauce: In a small bowl, mix together jam and Dijon. Serve panini with sauce on the side.

Steps:

• Spread 4 slices of bread with the Membrillo, quince paste.
• Add the slices of Manchego cheese and Chorizo.
• Top with the remaining 4 slices of bread to make a sandwich.
• Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
• Heat up a non-stick frying pan/skillet.
• Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
• Trim the crusts if you wish - I don't bother!
• Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
• Wonderful with roasted almonds and chilled Fino Sherry.