My Holiday Dish: Almerian Habas Con Jamon

Food


My Holiday Dish | Almerian Habas Con Jamon


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Having previously explored the local cuisine of Puglia, Italy, and gotten up-close-and-personal with chef and author Jo Pratt, for this week’s instalment of My Holiday Dish we’re travelling to Almeria, Spain – a unique part of Spain’s Mediterranean coast. The beaches in Almeria are quiet and boast stunning natural beauty. To give you an introduction to Almeria’s local cuisine, here is Jo Pratt’s take on the traditional dish featuring Spanish broad beans.

Habas con jamon (Broad beans with Serrano ham and mint)

From region to region, Spanish cuisine varies, but some techniques and ingredients crop up throughout the country. Tapas uses a varied range of different dishes and appetisers to create a meal that is full of diversity. By its very nature, mealtime in Spain is a social affair, and creating tapas on holiday is a great way to get the family chatting over dinner. Star chef Jo Pratt uses her expertise to create a perfectly simple tapas dish, which combines fresh broad beans and cured Serrano ham with cool mint. Check out how she does it here.

Ingredients (serves 4)

– Approx. 1.5kg fresh broad beans, shelled
– 4 tbsp Spanish Olive oil
– 1 Small onion, finely chopped
– 4 Cloves of garlic, peeled and crushed
– 100g Sliced Serrano ham, torn into small strips
– Small glass of dry white wine (about 125ml)
– Small handful chopped mint
– Sea salt and freshly ground black pepper

Method

1. Bring a pan of salted water to the boil and cook the broad beans for 1-2 minutes until just tender. Drain and refresh under cold water. Once they are cool enough, remove the outer skins, revealing the bright green beans inside. If the beans are particularly small and young they can be left as they are.

2. Pour the olive oil in a wide pan or frying pan and place over a low-medium heat. Add the onion and garlic and gently cook for about 5-8 minutes, stirring occasionally, until softened but not browned. Add the ham and cook gently for 1-2 minutes.

3. Increase the heat to high. Add the wine, bring to the boil and cook until it has reduced by about half. Add the beans, reduce the heat to low and cook for 1 minute to completely heat through before seasoning with salt and pepper and stirring in the mint. Serve straight away with bread and other tapas of your choice.

If you enjoyed this recipe, why not try making it yourself? We’d love to see the results, so remember to share your pictures with us on Twitter using #MyHolidayDish and tag @JamesVillasUK to be in with a chance to win a copy of Jo Pratt’s latest cookbook, ‘In The Mood For Healthy Food’. Check out our competition for more details.

Next week, we’re heading to the amazing island of Rhodes, in Greece. For more information on Jo Pratt, check out her interview here, and see the rest of our fantastic #MyHolidayDish episodes on our blog.

Adam

Adam is a Website Manager at James Villa Holidays.

I was a spoilt child, holidays to Greece, Turkey and Prestatyn Sands, but I’m really...

See all articles by Adam

See all articles by Adam


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