Serves 4
60g jamón serrano
20ml extra virgin olive oil
4 slices bread
1 clove garlic, peeled
4 cherry truss tomatoes
4 olives
4 whole chillies
200ml vodka
Bloody Miguel Base
(Makes 600ml)
500ml tomato juice
100ml sherry
100g piquillo peppers
1 clove garlic, peeled
50ml extra virgin olive oil
25ml Worcestershire sauce
10ml Tabasco sauce
½ tsp sweet smoked
paprika
¼ tsp celery salt
2 pinches black pepper
Preheat oven to 150°C. To make Bloody Miguel base, blend all ingredients together in a high-speed blender until smooth.
Place jamón slices on a tray and gently bake in oven until crisp. Remove jamón and drain on paper towel, reserving pan juices in the pan, and allow to cool. Brush bread slices with olive oil and toast them over charcoal or in a griddle pan. Rub with a garlic clove and the flesh of a cut tomato. Place the piece of jamón on the bread. Thread the toasted sandwich, olive and chilli onto a skewer.
Place the Bloody Miguel base and vodka in a shaker with ice and pour into a glass filled with ice. Place the skewers on top to serve.
