Ibérico Ham & Spanish figs
The recipe is super simple and quick to prepare, ideal for Christmas drinks over the festive period or as a starter on Christmas Day. With this dish the ingredients are key: Monika recommends using Brindisa’s bellota ham from ibérico pigs that are fed on acorns, giving the ham a sweet and nutty aroma with an excellent balance between the savoury and nutty elements and a long, complex finish complemented by Spanish figs (or fresh black grapes). Best enjoyed with an ice-cold Estrella Galicia lager.
- Take your Ibérico ham slices out the of fridge and arrange on your serving plate.
- Leave the ham to come to room temperature so the fat becomes translucent and the ham has a slight shine. This should take about 20 minutes. (*)
- In the meantime, chop your figs or black grapes into bite sizes pieces.
- Once the ham is at room temperature you can either arrange the figs or grapes around the plate or you can wrap the ham around the fruit and secure with a toothpick.
Warm your serving plate in hot water, dry and arrange the ham on it.
Preparation time: 15-20 mins
50g Brindisa Bellota 75% Ibérico Ham Slices
2 Spanish figs (or a handful of dried dates)
Estrella Galicia Lager
A traditional flavour with marked bitterness and a refreshing aftertaste.
Available from: Waitrose, Majestic, Co-op and Greene King online.