Here we have recipes and serving suggestions for Mojama, (Cured Tuna from the south of Spain).
AUTUMN MOJAMA TAPAS ( A La Florentina)
Serves 4 Tapas
Those of you who came to one of our Paella Sundays would already have tasted this Spanish Treat.
- 4 LARGE GREEN APPLES (DICED NOT PEELED)
- 1 TABLESPOON BUTTER
- 1 - 2 LEMONS (JUICED)
- 1 GARLIC CLOVE (FINELY CHOPPED)
- 3 - 4 SPRIGS OF CORIANDER (FINELY CHOPPED)
- 100 - 120g MOJAMA (SLICED OR CHUNKS)
Method
Firstly Prepare the Mojama by removing it from refridgeration and drizzling it with Extra Virgin olive oil and place it aside. Then on a low heat in a pan or small pot, melt the butter then add the cubed apples and raise the heat moderately until apples become lightly caremalised. When Apples are tender but not dissolved, Remove from Heat.
Add Garlic , Coriander and half of the lemon juice and lightly stir through.
Place into a salad bowl and add the rest of the lemon juice, and then add the Mojama, lightly mixing it through.
Garnish with a few sprigs of Coriander and serve at room Temperature, with a chilled dry white wine.
MOJAMA APERITIF (TAPAS DE MOJAMA)
It is the unquestionable “queen” of the Mediterranean aperitifs. It is served sliced, finely sprinkled with olive oil, served with fried Marcona almonds and a good sip of beer, dry sherry of white wine or a cup of fine cava to make its taste seem mellower.
MOJAMA WITH HOMEMADE BREAD (COQUES CON MOJAMA)
This recipe is over a thousand years old and is of a great singularity. The Mojama with its Parma ham type tone has the virtue of not being under salted. It has a dry but fleshy texture.
Ingredients: Bread dough (1/2 l. of water, 50g of compressed yeast, 1 dl. oil, salt and the amount of flour this will take. Filling: paprika, 2 dl., Olive oil, 200g. Mojama.
Preparation: make a hole with the flour and add the yeast dissolved in 40ºC water, salt and oil. Mix and knead until the dough is compact. Leave to ferment. Next form “coques” (small oval bread shapes) on the oven trays, and brush them with oil. Cook until golden. Once cooked and cooled, sprinkle with paprika, a little
oil and eat with “Mojama”
MOJAMA IN SALADS OR WITH BREAD AND TOMATO
Spread ripe tomato and chopped raw garlic over the surface of a fine slice of bread, and place a fine slice of Mojama on top.
