Menestra
- Side
- 2
- 1 hour 10 minutes
Menestra, or menestra de verduras, is a light, comforting Spanish Serrano or Iberico ham and vegetable stew popular in La Rioja and Navarra. It is a very flexible dish and can be made with any vegetables that are in season, so feel free to swap out the veg depending on what you have in.
Ingredients
Metric
Imperial
- 6 baby carrots, halved lengthways
- 1 handful of green beans, topped and tailed and cut into 2 inch pieces
- 6 new potatoes, halved
- 3 spring onions, trimmed and thickly sliced on the diagonal
- 2 handfuls of baby spinach
- 50g of frozen peas
- olive oil
- 4 slices of jamón serrano, sliced
- 3 garlic cloves, grated to a paste
- 100g of artichoke, cooked
- 1 tbsp of Doves Farm Plain White Flour
- 150ml of white wine
- 300ml of beef stock
- 1 handful of parsley, roughly chopped
Method
Bring a pot of salted water to the boil. Add the carrots and green beans and cook for around 5 minutes, or until just tender
- 6 baby carrots, halved lengthways
- 1 handful of green beans, topped and tailed and cut into 2 inch pieces
Remove the carrots and green beans and add the halved new potatoes. Cook for around 10 minutes or until completely tender
- 6 new potatoes, halved
Remove the potatoes from the water and add the spring onions, spinach and peas. Blanch them for around 1 minute or until the spinach just starts to wilt, and then drain
- 3 spring onions, trimmed and thickly sliced on the diagonal
- 2 handfuls of baby spinach
- 50g of frozen peas
Heat a frying pan over medium-high heat and add a dash of olive oil. Once hot, add the ham and fry until crisp. Remove from the pan and set aside
- olive oil
- 4 slices of jamón serrano, sliced
Add the garlic and artichokes and fry until the garlic is soft
- 3 garlic cloves, grated to a paste
- 100g of artichoke, cooked
Add the plain flour and cook out, stirring frequently
- 1 tbsp of Doves Farm Plain White Flour
Add the white wine and cook until it has mostly evaporated, then add the beef stock
- 150ml of white wine
- 300ml of beef stock
Whisk the stock until it thickens, then add back the ham and cooked vegetables
Cook for a few minutes more until everything is warmed through, and then serve topped with parsley and another drizzle of olive oil
- 1 handful of parsley, roughly chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
