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Serrano Ham, Manchego, Quince, Pickled Guindillas and Nut-Brown Butter

4 people
Easy

Prep time
5 mins

Cook time
5 mins

Total time
15 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

200g sliced serrano ham
100g cured Manchego cheese
50g quince paste, cut into small cubes
8 pickled guindilla peppers, sliced into small pieces
50g salted butter

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Introduction

A quick and tasty charcuterie board made up of sliced serrano, topped with cured Manchego cheese shavings, quince paste, pickled guindilla peppers and finished with nut-brown butter. The nutty butter works a treat with the creamy cheese shavings and sweet ham, whilst the pickled peppers and quince paste cut through the richness of the meat and cheese.

Method

To make the nut-brown butter, heat a thick-bottomed pan on a medium heat. Add the butter and mix until the butter starts to melt and foam up, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Pour the butter into a bowl to stop the butter from cooking further and allow to cool down.
On large wooden board lay the slices of serrano ham, top with shavings of Manchego cheese and sprinkle with the sliced guindilla peppers and quince paste cubes. Spoon the nut-brown butter and serve.

Shop Ingredients

Karina Guindilla Peppers Large

£13.75

Rosa Blanca 33cl

£1.30

Vega Mancha Cured Manchego Piece 150g

£6.90 £5.52 £5.52 £6.90

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