It is unlikely that these well-salted, cigar-shaped sticks of deep-fried pork loin stuffed with jamón and Mahón cheese will ever be awarded a Heart Foundation tick of approval. But then again stranger things have happened.
Flamenquín are very typical Cordovan tapas. They are so popular that they are sold pre-made. Just as butchers here in Australia are awarded ‘best sausage’ or bakers ‘best pie’, there is an annual ceremony in Córdoba for the best flamenquín. Some Córdobans take this as seriously as we do the Alan Border medal! Flamenquín need a little attention to perfect, but when you do it will be a eureka moment that will change the way you entertain at parties.
Remove the plastic wrap from the fillets and sprinkle each with salt and
Roll the pork around the jamón and cheese to form a cigar-like shape. Smooth any edges and press them down.
Gently coat the flamenquín in the seasoned flour. Dip into the beaten egg then roll in the breadcrumbs. Heat the oil in a deep-fryer or heavy-based saucepan to 160°C (315°F), or until a cube of bread dropped into the oil browns in 30–35 seconds. Fry in batches for 4 minutes, or until golden brown. Put the flamenquín on a baking tray and
© 2007 All rights reserved. Published by Murdoch Books.