Puffs au quince, requeijão & presunto/Folhados de marmelo, requeijão e presunto

This week I have had the pleasure to try wonderful produce from
Portugal. This time, I have been sent from one of my favourite
Portuguese provinces, the Alentejo, a palette of cured meats which to
be very honest were the best I have ever tried. This incredible produce
was sent from Barrancarnes a family owned farm situated in the
rolling southern hills of the South of Portugal. They breed a type if
pig, which feeds only on a diet of acorns from the trees of the
region. Then via an artisanal and traditional process they produce
chouricos, presuntos and other types, fully bodied, with the exact
amount of fat that melt in the mouth. On Saturday I made some puffy  pastry
tarts with sheeps cheese, quince and some slices of their presunto. And
because it is Spring, I served them with some young lettuce hearts, sprinkled
with a mustard and tangerine vinagrette. Amazing.

Puffs au quince, requeijão & presunto/
Follados de marmelo, requeijão e presunto

Ingredients

300 gr of puff pastry
1 quince
1 tbsp of butter
1 small bunch of fresh thyme
150 gr of sliced presunto (cured ham)
200 gr of crumbly  requeijão (sheep’s cheese)
Thyme

Lettuce hearts
1 tangerine
1 tsp of mustard
1 tsp of white wine vinegar
1 tbsp of olive oil

Preparation

Pre-heat the oven at 190 ºC.

Peel and core the quince and slice it in segments. Melt the butter in a frying pan and add the quince pieces, let them brown both sides. Remove from the heat and set aside.

Roll out the pastry on a slightly floured and clean flat surface and cut it in equal rectangles.  Place two/three segments of quince on top of each pastry rectangles, one slice of ham and sprinkle the top with the crumbly sheep’s milk cheese and with some chopped thyme.

Place in the oven for 20 minutes till the rectangles rise and become golden.

Meanwhile prepare the vinagrette by adding all ingredients for it and mixing well.

Serve the puffs with the lettuce, sprinkled with the tangerine vinagrette.

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