Monday, December 14, 2009


How come i had never heard of these before??? These are the best racion!! Think about it. Spanish jamon and manchego sheeps cheese wrapped up in pork and then crumbed and fried? Hangover heaven!! Alas i did not have the heart to make these when i was actually hungover (pizza pockets are much easier to er heat, admittedly). Trust me, two is enough per person.

PS Check out the amazing plates my parents got me for my birthday!! (The black one at the end)

Ingredients (makes 8)
  • 4 pork loin steaks (probably about 80 grams each)
  • 1 slice of jamon cut about 5mm thick and cut into 8 strips
  • 1 slice of manchego sheeps cheese or other hard sheeps chease, again about 5mm thick and cut into 8 strips
  • 2 eggs
  • 1 cup panko breadcrumbs (japanese bread crumps available from the deli)
  • Flour for coating
  • Thyme
  • Salt
  • Oil for frying. 

Place the each pork steak between 2 pieces of cling wrap and bash the heck out of it with a mallet until you get an even 5mm thickness across. Cut each piece into 2 strips.

Place 1 piece of jamon and 1 piece of cheese onto each pork fillet, sprinkle with thyme.
Roll up each pork piece with the cheese and jamon inside like a cigar.

Lightly whisk the eggs and place the eggs, breadcrumbs and flour is separate bowls.

Preheat oven to 200 degrees.
Dip each piece into flour, then egg, then roll in breadcrumbs.

Bring oil to heat in a saucepan and test heat with a piece of bread. We want the bread to take 30 seconds to go golden.
When ready, add the flamenquins 2 or 3 at a time and cook until golden brown.

Transfer the flamenquin when cooked to a baking tray, and when all ready, put in the oven for 5 minutes.
Scoff scoff scoff whilst hot. Goes great with an aioli dipping sauce.

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