Foods From Spain
The Picota cherry has been produced for generations by family run Picota farms in the Jerte Valley, in Extremadura of western Spain. It is protected by Denomination of Origin status.
The unique stalkless Picota is widely available in the UK during its short season from the middle of June to the end of July.
The Picota cherry is fresh and versatile and has many qualities; just 14 of them provide one of your five-a-day, they contain no fat and are a good source of potassium, fibre and vitamin C.
Jose Pizarro is head chef and co-owner of the critically acclaimed Tapas Brindisa in London, and has appeared on UKTVFood’s Market Kitchen. He grew up in the Extremadura region of Spain and has designed four recipes incorporating the Picota cherry.
Almond Soup with Picota Cherries – Serves 4
”An almond gazpacho is a cold soup that tastes wonderful with Picota cherries.”
Ingredients
60g Crustless, day-old white bread, in rough pieces
750ml Water
250g Blanched whole almonds
1 Garlic clove, chopped
12 Tablespoons extra virgin olive oil
3 Tablespoons sherry vinegar, or to taste
Sea salt
20 Picota cherries, pitted
3 Sprigs of mint, leaves removed and chopped
Method
Soak the bread in water for 15 minutes or until the pieces are soggy.
Put the softened bread and the water into a food processor with almonds, garlic and olive oil and blitz until smooth.
Season to taste with sherry vinegar and crushed sea salt.
Transfer to a lidded container and refrigerate until soup is well chilled (2-3 hours) Chill the cherries at the same time.
To serve ladle into soup bowls, and dived the cherries between them, drizzle with a little olive oil and a scattering or mint leaves.
Serrano Ham and Manchego Salad – Serves 4 as a starter
“Picota Cherries come into season in early summer, this salad takes advantage of them and is quick and simple to make.”
Ingredients
75g Frisée salad leaves
20 Picota cherries, pitted
25g Flaked almonds, toasted
4 Tablespoons extra virgin olive oil
2 Tablespoons apple or white wine vinegar
Salt and pepper
200g Serrano ham
100g Manchego, cut into cubes
4 Stems of flat-leaf parsley, chopped
Method
Mix together the frisée, cherries and almonds in a bowl.
Whisk together the olive oil and vinegar, add to the salad and toss thoroughly.
Arrange the ham slices on a large plate and heap the salad in the middle.
Place the cheese around the salad, then scatter with parsley.
Picota Cherry Mousse – Serves 6
“This is very easy to make. If you are in a hurry, you can omit the caramelised cherry step, but they make a nice surprise at the bottom of each glass.”
Ingredients
Caramelised Picota cherries
100g Caster sugar
3 Tablespoons water
Juice of 1/2 lemon
24 Picota cherries, pitted
Picota cherry mousse
400g Picota cherries, pitted
Zest of 1 lemon
100g Caster sugar
500ml Full-fat whipping cream
6 Squares white chocolate, to decorate
Method
For the caramelised cherries use a small saucepan to melt the sugar in the water and a few drops of lemon juice over a medium heat.
Once the sugar turns brown stir in the cherries and the rest of the lemon juice, cook for another minute.
Remove the mixture from the heat, once cooled divide the cherries between 6-8 wine glasses.
For the mousse, blitz the cherries with a hand-held mixer, stir in the lemon zest and half the sugar.
In a different bowl whip the cream with the remaining sugar until light and mousse like in texture.
Lightly fold the cherry purée into the whipped cream then dived the mixture over the caramelised cherries in the wine glasses. Chill for a couple of hours.
Just before serving, grate some white chocolate over the mousses.
Picota Cherry Sangria – Serves 6 to 8
“There is no exact recipe for Sangria. People often use fizzy lemonade as the mixer to dilute the potent wine and brandy potion. But if you think this is too sweet, you could use soda water.”
Ingredients
24 Picota cherries, pitted
4 Peaches, cut in segments
2 Unwaxed oranges, juiced and peel removed
3 Star anise
4 Whole cloves
1 x 10cm Cinnamon stick
3 Tablespoons brown sugar
1 Bottle of good quality Spanish wine
100ml Brandy de Jerez
100ml Cointreau
400ml Fizzy lemonade, or to taste
Method
Start by making your sangria a day before you want to party
Begin by mixing together the cherries, peaches, orange juice and peel, spices and sugar. Cover and leave to marinade for 12 hours in the fridge.
When ready, stir in the bottle of wine, brandy, cointreau and lemonade.
Give it a good stir, add some ice and make sure every one gets some of the macerated fruit in their glass.
For more images, information or recipes, featuring Picota cherries, or samples please contact:
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