Recipe of Any-night-of-the-week Serrano Ham, Mushroom, Chili & Gruyère Bread & Butter Pudding

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The ingredients needed to make Serrano Ham, Mushroom, Chili & Gruyère Bread & Butter Pudding:

1. Prepare 70 g butter
2. Get 4 slices thick-cut granary bread
3. Prepare 1 tsp Dijon mustard
4. Prepare 6 slices Serrano ham, in pieces
5. Prepare 1 tbsp vegetable oil
6. Take 1 red onion, cut into half-moons and thinly sliced
7. Make ready 2 cloves garlic, chopped
8. Prepare 1 red chili, with seeds, sliced
9. Take 4 chestnut mushrooms, sliced
10. Take 1 very little salt & pepper
11. Make ready 3 eggs
12. Prepare 300 ml milk
13. Make ready 75 g gruyère cheese, grated

This cured, air-dried Spanish ham, also known as jamón iberico or pata negra, is considered to be one of the finest in the world. It comes from the native Spanish Iberian pigs and is only produced in south and south-western Spain. It's comparable in style to Parma ham, although the. Cut both the serrano and manchego into desired sized pieces.

Instructions to make Serrano Ham, Mushroom, Chili & Gruyère Bread & Butter Pudding:

1. Pre-heat oven to Gas Mark 5 or electric equivalent
2. Butter an oven-proof dish. Generously butter the bread on one side, cut into triangles and place on dish, buttered side up.
3. Carefully smear a light covering of the mustard over the bread and add the ham on top.
4. Heat the oil in a frying pan and gently fry the onion for 3 minutes, only stirring if necessary to avoid sticking.
5. Add the garlic and chili and cook for a further minute, then add the mushrooms and continue cooking for a further 2 minutes or until the ingredients are softened but not burnt, stirring occasionally.
6. Spread the onion, garlic, chili and mushrooms over the bread and very lightly season.
7. Beat the eggs and milk together and pour evenly over the rest. Sprinkle the cheese on top.
8. Bake in the pre-heated oven for 20-25 minutes or until it appears a nice golden-brown.
9. Enjoy as it is or perhaps with a small salad accompaniment.

It's comparable in style to Parma ham, although the. Cut both the serrano and manchego into desired sized pieces. Alternating the serrano and manchego, arrange the slices attractively around the platter. Can be assembled up to this point a day ahead and refrigerated overnight. Bring to room temperature before serving.

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