I am a big fan of serrano ham, it’s right up there with chorizo (chorizo being the clear winner as you may have gathered from previous recipes). In particular, I love serrano ham with very garlicky mushrooms (recipe here). So this Chicken, Serrano Ham, Mushroom Stew was bound to happen sooner or later.…
Back when I wrote this was a new deli in town, Allgoods of Ely, it actually opened a while ago but I only got a chance to visit it last weekend (I know, I know). It is full of delicious stuff: white asparagus, squid ink pasta, cheeses and meats: fabulous lomo and serrano ham. Let’s talk about that serrano ham today and what you can do to turn it into speedy Garlic and Serrano Ham Mushrooms.
As soon as I saw the serrano ham I knew I had to ask for a big chunk as well as slices. You see, if you ask for a very thick slice of it you can then dice it at home and do things like these mushrooms in no time at all.
This makes the perfect tapa or, if you need a bigger lunch, toss it with some cooked pasta at the end, or cooked noodles, or cooked rice, or cooked quinoa… You get my drift, right? For more tapas ideas check out my Easy guide to Spanish Tapas.
I had the mushrooms with a milk roll that I made the day before following the recipe in page 174 of the Fast and Easy cookbook that comes as standard in the Thermomix in the UK.
Don’t know what a Thermomix is? This post
will tell you all about it. If you live in the UK and you already have a
Thermomix or are considering buying one, I run the
really friendly and supportive Thermomix Owners UK Facebook group. Come join the Thermie chat.
¿Listos? Feel free to proportionally increase the quantities as needed (be careful not to do the olive oil though), this time it was just me and the weather is too hot for anything else so I kept it small.
- 5 garlic cloves
- 15 g olive oil
- A thick slice of serrano ham (just under a centimetre), diced. If there is any yellowy/orangey rind left, make sure you remove it, leave the fat on though!
- 130 g grey oyster mushrooms (I got them from Ocado but use any mushrooms you can find, the standard mushrooms will do very nicely too)
- Parmesan or Manchego cheese
- Good crusty bread for dipping (essential!)
1. 5 garlic cloves: 5 seconds, speed 7, push down bits with spatula
2. 15 g olive oil + handful diced Serrano ham: 3 mins, Varoma, speed 1
3. 130 g grey oyster mushrooms – Varoma, reverse, 5 minutes, soft speed.
4. Grate Parmesan of manchego cheese over the top and serve with good crusty bread to dip in the sauce OR perfect if you toss it with cooked pasta or add cooked noodles
If you are making this on the stove top it’s very easy, same ingredients as above:
1. Chop the garlic finely.
2. Heat up the oil in a frying pan, medium-high.
3. Add the garlic and the serrano ham, careful that the garlic doesn’t burn, stir regularly.
4. When the serrano ham is looking goldeny (technical term there), add the mushrooms. Stir well to coat them in all the juices, turn the heat down a tiny bit until the mushrooms look ready, 5 minutes or so.
5. Serve with grated cheese over the top and a nice bit of good bread, grab a good chunk of said bread and dip it in the sauce. No, I insist, you must do this first! OR, for a bigger meal, you can just add cooked pasta, noodles, rice, mix well and serve.
Disclosure: I paid everything full price, I just like to blog about tasty things.
When I started cooking this, it was a rather different affair. I got the recipe for a chicken saltimbocca with green beans from Olive Magazine and gave it an “a la Feisty Tapas” twist, I originally kind of followed it but then started to play with it, until I found the perfect way of making it.
My husband loves it and my toddler will eat it, I find it delicious. I couldn’t ask for more really.
If you’re vegetarian, just follow steps 5 and 6 for very tasty beans with shallots.
- Chicken thigh fillets (calculate 2 per person), it’s lovely the next day if there are leftovers
- Parma ham slices (as many as chicken thigh fillets)
- 1 egg, whisked and in a bowl or deep plate (don’t worry if you suddenly realise that you’re out of eggs though, it will work without it)
- Breadcrumbs spread on a plate with a bit of salt and pepper seasoning, not much (they can be fresh, out of a pack or homemade, whatever you have handy). If you got everything else but forgot the breadcrumbs, just use plain flour. I tend to make my own breadcrumbs in my Thermomix and freeze them if I don’t need them straight away, they can be used straight from the freezer
- Olive oil
- 300 g fine trimmed beans (more if feeding lots of hungry people)
- 3 shallots, sliced
- 100 vegetable stock (you’ll need 150 to 200 ml if not using wine)
- 100 ml dry white wine (optional but it goes well with the meal too and I bet you deserve a glass!)
- A large frying pan
- A baking tray
- A healthy appetite
1. Preheat the oven to 200ºC/190ºC fan/gas mark 6.
2. Wrap each chicken
thigh fillet in a slice of parma ham, you can also half the fillets and buy extra slices of parma ham, they will cook faster that way. To make it easy and organised, I
personally lay each parma ham slice out on a board, place the thigh on
top and wrap.
3. Coat each fillet first with the beaten egg and then with the breadcrumbs and reserve (it’s good if the breadcrumbs have a chance to harden up a bit).
4. Fry the chicken in olive oil over a medium to high heat until golden, place in an oven tray and bake for 20-30 minutes. Make sure it’s cooked through before serving. If you didn’t manage to get all the breadcrumbs to go golden in the frying pan and they are a bit loose (it happens to me when in a hurry), just turn them a couple of times while in the oven.
5. In the meantime, boil the beans for 3-4 minutes until tender or place in the Varoma of the Thermomix with 800 g of water in the bowl: 20-25 minutes, speed 1 (don’t forget that you could make a soup for tomorrow’s lunch in the bowl at the same time).
6. Add a slice of butter, not very thick, to the frying pan (don’t wash it!) and let it melt, then add the sliced shallots and let them sweat for a few minutes, stirring occasionally so that they are coated. Add the vegetable stock (add the wine now too if you’re using some, remember it’s 100 ml of each in that case) and let it bubble. Add extra stock if it’s too dry. Add a tiny bit of flour if it needs thickening. Looking good? Then add the beans and coat them well with the lovely sauce.
Get the chicken out of the oven, serve with Spanish flair be it prettily, quickly or whatever you’re in the mood for (let’s face it, sometimes all we want is to eat). You could always place it all in serving dishes on the table and tell your lot to help themselves. But for that you have to call everyone: ¡A la mesa!
Hint: I don’t tend to add much salt and pepper to this as the parma ham is naturally salty and adds plenty of flavour. Next time try adding some finely chopped fresh (or even dry) parsley or your favourite herb to the breadcrumbs.
Tip: If you have lemon at home, try serving it with wedges to sprinkle some lemoon juice over the chicken and/or add a nice dash to the shallot sauce while it’s cooking. It works really well.
Note: I tend to use old plates for the raw eggs and meat, something I always saw done at home in Spain when growing up. Although it confuses my husband no end.