Products from Spain Ltd

Specialist Spanish Fine Food Importer since 1950 with an extensive range. Nationwide to restaurants, hotels, delicatessens, foodservice. Lines include chorizo and other charcuterie, jamon iberico and jamon serrano, regional cheeses, anchovies, olive oil, olives, fish preserves, paella rice, vegetables, pulses, paella pans and clay dishes.

Blue cheese | Goats Cheese | Hard cheese | Semi-hard cheese | Sheeps Cheese | Dark chocolate bars | Milk chocolate bars | Candied / glace fruit | Coated nuts | Nougat | Other confectionery | Seafood (tinned or in jars) | Clear honey | Dried fruit | Herbs | Nuts | Seasonings | Spices | Preserved fruit | Ham, air-dried | Meat, cured / cooked | Meat, smoked | Salami | EVO, co-operative | Olives, black | Olives, green | Olives, marinated | Olives, stuffed | Pulses | Rice | Bacon | Black / white pudding | Continental style sausages | Sausages (plain or flavoured) | Christmas ranges | Balsamic vinegar | Vinegar, plain or flavoured

Name D.O. Semi Mature Manchego Cheese Description Winner of 3 Gold Stars at the Great Taste Awards 2008, this cheese is made from the pasteurised pure ewe's milk of Manchega sheep. A well balanced and pleasant flavour that is persistant on the palate and very aromatic. Matured for approximately 5 months. Category Semi-hard cheese Additional Product Criteria Vegetarian

Recipe Title Aceitunas con Anchoa Recipe Details Marinated Anchovy Stuffed Olives Aceitunas con Anchoa Serves 4 as a tapa: • 350g tin anchovy stuffed olives • 2 tablespoons Hojiblanca extra virgin olive oil • 1/2 fresh red chilli , finely chopped with seeds removed • 1 teaspoon dried oregano • 1 clove garlic, peeled & crushed • black pepper These olives are absolutely fantastic by themselves, but can also be marinated using this recipe. 1. Drain the tin of olives of its juices and place in a bowl. Add to it two tablespoons of Hojiblanca extra virgin oil and the chopped chilli. 2. Next, add one teaspoon of dried oregano and the crushed garlic and gently mix all of this together. Perfect! Product Categories EVO, single estate Olives, stuffed Additional Recipe Criteria Vegetarian

---

Recipe Title Asparagus Wrapped in Panceta Recipe Details Asparagus Wrapped in Panceta Esparragos con Panceta Serves 4 as a starter: • 24 green asparagus spears with the ends removed • 8 rashers thinly sliced smoked panceta (DEL064) • grated rind and juice 1 lemon • 1 clove garlic, crushed • flat leafed parsley, finely chopped • 4 tablespoons Hojiblanca extra virgin olive oil (OIL056) • lettuce leaves • salt • black pepper 1. Mix the rind and juice of the lemon with the garlic, parsley and olive oil. Season with the salt and freshly ground black pepper. 2. Take three of the spears and wrap them firmly together in one slice of panceta. 3. Heat a frying pan with a tablespoon of Hojiblanca extra virgin olive oil and place the panceta parcel in the pan to cook until the panceta is crispy. 4. On each plate, arrange the lettuce leaves and dress with the lemon & garlic dressing, ensuring the leaves are well coated. 5. Slice each of the parcels in half and serve. Product Categories Meat, cured / cooked Smoked meats (other) Additional Recipe Criteria Non-British

---

Recipe Title Chhese & Quince with Walnuts Recipe Details Cheese & Quince with Walnuts Queso & Membrillo con Nueces Serves 6 as a Tapa: • 6 slices D.O. Semi Mature Manchego cheese • rustic bread • 3 slices quince with walnut Saltiness and sweetness combined here in a delicious traditional Spanish tapa. Little can beat the satisfying tanginess of Manchego Cheese alongside this delicious quince. An incredible combination! 1. Lay a slice of Manchego cheese on a half slice of bread. 2. Place a smaller wedge of quince on top of the cheese. Ready to serve! Product Categories Jam / conserve Additional Recipe Criteria Vegetarian

---

Recipe Title Chorizo y Queso (Chorizo & Cheese Platter) Recipe Details Serves 2 as a tapa: • 150g chorizo sarta artesanal chorizo - ready to eat (CHO139 • 150g D.O. semi mature manchego cheese (CHS094) • 200g pitted queen green olives (OLI388) • rustic crusty bread • Riojan red wine 1. Ensure the chorizo sarta is at room temperature. Cut into diagonal slices and arrange on a plate with the olives and Manchego cheese. 2. Enjoy with crusty bread and a bottle of good Riojan red wine. Product Categories Semi-hard cheese Meat, cured / cooked Olives, green Additional Recipe Criteria Non-British

---

Recipe Title Pears with Honey & Saffron Recipe Details Pears with Honey & Saffron Pera con Miel y Azafrán Serves 4: • 4 firm pears • 2 heaped teaspoons heather honey Quexigal • juice 1 lemon • 1 cinnamon stick • 2 cloves • 250ml water • ¼ teaspoon of ground ‘manchaselecta’ saffron 1. Peel the pears ensuring you leave the stalks on and set them aside. Then, into a heavy bottomed pan, put in the honey and the lemon juice. 2. Warm the honey over a low heat, stirring until it melts, then add the water, cinnamon and saffron. Continue stirring and bring to the boil thenturn the heat down and simmer. Add the pears and continue simmering for a further 20 minutes. 3. Turn the pears carefully, so that they are basted on all sides. Leave to cool before serving. Product Categories Spices Additional Recipe Criteria Vegetarian

---

Recipe Title Queso de Romero y Aceitunas (Rosemary Cheese & Olives ) Recipe Details Rosemary Cheese & Olives Queso de Romero y Aceitunas 2 Servings as a tapa: • 150g rosemary cheese (CHS109) • 200g marinated pitted queen green olives (OLI234) • cheese biscuits 1. Cut cheese into slices. Ensure the rosemary cheese is at room temperature and arrange on a plate with the marinated olive mix. Product Categories Sheeps Cheese Olives, marinated Additional Recipe Criteria Non-British Vegetarian

---

Recipe Title Tostadas de Queso de Cabra con Miel Recipe Details Warm Goat’s Cheese Toasts with Honey Tostadas de Queso de Cabra con Miel Serves 2 as a tapa: • 300g fresh Veigadarte goats cheese from León (CHS101) • 100ml Granja San Francisco honey (CON193) • 75g toasted chopped walnuts • 1 sprig fresh rosemary, finely chopped • crusty baguette The combination of fresh goat’s cheese and the sweetness of the honey make this an interesting and indulgent dish. 1. Preheat your oven to 350° F. Slice the baguette diagonally into ½ inch slices and the cheese into ¼ inch slices, then lay the goats cheese onto the bread in a single layer. Bake until the edges are just turned golden and the cheese softens. Remove from the oven and set aside. 2. Next, heat the honey in a saucepan until it is warm. 3. Sprinkle the walnuts and finely chopped rosemary over the toasted cheese. 4. Finally drizzle the Granja San Francisco honey over the slices and s Product Categories Goats Cheese Clear honey Additional Recipe Criteria Non-British

Products from Spain Ltd 1017