I was lucky enough to have been sent a gorgeous hamper of mediterranean ingredients from Lurpak (very chuffed – thanks!) and this is the first dish that I’ve made from the ingredients. A nice light lunch for two or a starter for four.
Equipment
- Two baking trays – one must fit inside the other
- Baking paper or greaseproof paper
- Blender
- Small frying pan
- Bowl
Ingredients – ham ‘crisps’
- One or two slices of Parma, Serrano or other thinly sliced ham
Method – Parma ham crisps
- Turn the oven on to 180C fan / 200C conventional
- Line the largest baking tray with a sheet of baking paper and lay the ham slices on it – make sure they are flat and do not touch
- Draw a knife gently down the ham to make two to three long slices – you do not have to cut all the way through
- Cover with another sheet of baking paper and then weigh down with the smaller baking tray
- Put a heavy oven proof pan or dish on top of the baking trays
- Pop in the oven for 18-20 mins
- Remove all the weights and trays and carefully snap the ham down the lines where you scored it earlier
- Set aside to use as a garnish
Ingredients – buttered croutons
- Two slices of a good quality bread – sourdough or baguette, etc cut into cubes
- Butter (obviously I used Lurpak here!)
- Olive oil
- Rock salt
- Mix of fresh herbs, chopped – I used parsley, basil and thyme
Method – buttered croutons
- Put a large knob of butter (about 20g) in a small frying pan with a drizzle of olive oil
- Put over a medium-high heat and heat until just about to bubble
- Throw in the cube bread and coat throroughly in the butter and oil
- While frying keep moving the bread cubes to stop them from burning on any one side. It’s actually a bit easier if you have two wooden spoons/spatulas – one in each hand – and ‘flick’ the bread cubes into the middle with both at the same time
- When nice and brown, remove from the heat and sprinkle over a little rock salt, some freshly cracked black pepper and the chopped herbs
Ingredients – spinach gazpacho
- One large shallot or two small shallots
- One large beef tomato or two medium-sized ones (don’t use cherry tomatoes for this)
- Half a large cucumber
- One spring onion
- One garlic clove
- A quarter of a green pepper
- Spinach – about 100g
- Chilli pepper – about a 2cm piece of a medium hot chilli
- A few ice cubes
- Salt and pepper
- Fresh thyme
- Sherry or cider vinegar
- Olive oil
- Tabasco or other hot sauce
Method – spinach gazpacho
- Boil a kettle and mark a small slit or two on the skin(s) of the tomato(es) with a knife
- Put the tomato(es) in a bowl and pour over the boiling water
- After a few minutes you will be able to easily peel the skin off the tomato(es). Discard the skin
- Pulse the tomato, cucumber, garlic, spinach, spring onion, pepper, chilli, a sprinkle of thyme, a drizzle of olive oil and a dash of vinegar together in a blender until smooth
- Taste the gazpacho and add as much salt, pepper and Tabasco to your own taste
- Add the ice cubes and pulse briefly
- Pour into serving bowls
To serve
- Place the ham ‘crisps’ on the gazpacho and sprinkle a few of the croutons over the top