A taste of Spain!

October 2016

Our trip to San Sebastian was an unforgettable culinary experience! This month’s menu reflects modern Spanish cooking supported by tradition, using only seasonal ingredients.

We start with a beautiful light and healthy fresh Tomato, wrapped in Serrano Ham, and garnished with edible flowers.

The main course is Stuffed Hake (Spain’s favourite fish) served with Seafood. Serve the Hake alongside a trendy Baby Vegetable Salad on a bed of Cauliflower Cream, topped with a delicious warm Hazelnut Dressing.

I simply love the traditional Spanish Bread Pudding! Serve it on its own or with a swirl of Orange Ice Cream.


Make Orange Ice Cream, pipe and freeze.
Soak Bread Pudding, cover and refrigerate.
Cut out tomatoes, season, cover and refrigerate. Freeze the skins and offcuts.

Defrost tomato skins and offcuts.
Set the table, check flowers and chill the wine.
Prepare and stuff the fish, refrigerate ready for cooking.
Cook and puree cauliflower and prepare baby vegetables.
Squeeze the juice from frozen tomato skins. Complete the tomato starter.
Complete the salad.
Put the Bread Pudding in the preheated oven to bake while enjoying the starter.
Pan fry the fish.
Plate and serve the fish.
Serve the Bread Pudding and Ice Cream.

Avoid the supermarket search, let us do the work for you. You can now order a hamper of all the Ina Paarman products used in the Menu of the Month recipes, at a discounted price.