Best Membrillo Recipes

MEMBRILLO

Steps:

• Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
• To make the jelly, put three saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the membrillo paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
• Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to one year.
• To make the membrillo, line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
• Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
• Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.

PIGS-IN-A-BLANKET WITH CHORIZO, MEMBRILLO, AND MANCHEGO

Steps:

• Preheat the oven to 400°F. Set racks in the upper and lower thirds of the oven. Line two 13x18-inch baking sheets with parchment paper. In a small bowl, beat the egg with 1 tablespoon water. Prep the ingredients for the filling and set aside.
• If using a 17-ounce package of puff pastry, roll each sheet to a 9x12-inch rectangle on a lightly floured work surface. Cut each piece lengthwise into eight 1 1/2-inch wide strips. Cut each strip crosswise into two pieces, about 4 1/2 inches long. You should have 32 pieces of pastry.
• Spread the center of each piece of pastry with 1/2 teaspoon membrillo and top with 1/2 teaspoon manchego. Brush one narrow end of the pastry with egg wash, add a piece of sausage, and roll to enclose. Place on parchment-lined baking sheets, seam-side down. Brush the top of each pastry with egg wash and sprinkle with additional manchego and pimentón. Refrigerate for 15 minutes. Bake pastries until golden brown and puffed, 23 to 27 minutes.

APPLE-MEMBRILLO TART

Steps:

• Preheat oven to 400 degrees. Roll out dough into a 1/4-inch-thick rectangle; fit into a tart pan. Trim edges flush with pan. Prick dough lightly with a fork and freeze until firm, 15 minutes.
• Reserve 1 tablespoon membrillo; mash remainder with 1 teaspoon water until spreadable. Using an offset spatula, spread evenly over dough in pan. Shingle apples over top. Brush with 1 tablespoon butter; sprinkle with sugar. Bake until pastry is golden and apples are browned and tender, about 1 hour. Meanwhile, in a small saucepan over medium, heat reserved membrillo with 1 tablespoon water and remaining 1 tablespoon butter, stirring often, until smooth.
• Remove tart from oven; brush apples with glaze. Return to oven; bake until apples just darken in spots and caramelize, about 10 minutes more. Let cool completely before slicing. (Tart can be stored, loosely covered, at room temperature up to 1 day.) Serve with almonds, grapes, and cheese.

SPANISH TAPAS MANCHEGO, MEMBRILLO AND CHORIZO TOASTIES

Steps:

• Spread 4 slices of bread with the Membrillo, quince paste.
• Add the slices of Manchego cheese and Chorizo.
• Top with the remaining 4 slices of bread to make a sandwich.
• Brush the melted butter over the all sides of the sandwiches and then season with salt and pepper.
• Heat up a non-stick frying pan/skillet.
• Fry the sandwiches on both sides, until the bread is golden brown and the cheese has melted.
• Trim the crusts if you wish - I don't bother!
• Cut each sandwich in to 3 lengths or 6 squares and serve them hot.
• Wonderful with roasted almonds and chilled Fino Sherry.

ROAST RACK OF LAMB WITH ROSEMARY AND MEMBRILLO AIOLI AND RUSTIC ROAST POTATOES

Steps:

• I love this recipe, my good friend the Australian cook, Maggie Beer from the Barossa Valley, made this Membrillo Aioli when she stayed at the Cookery School a few years ago.
• For the aioli: Put the chopped rosemary into a little saucepan with 3 tablespoons of oil and warm gently for 2 or 3 minutes, careful not to burn. Keep aside.
• Put the egg yolks into a bowl with the mustard, salt, and the white wine vinegar and add the crushed garlic. Put the oil into a measuring cup. Take a whisk in one hand and the oil in the other and drip the oil onto the egg yolks, drop by drop, whisking at the same time. Within a minute you will notice that the mixture is beginning to thicken. When this happens you can add the oil a little faster, but don't get too cheeky or it will suddenly curdle because the egg yolks can only absorb the oil at a certain pace. Taste and add a little more seasoning and vinegar, if necessary.
• If the mayonnaise curdles it will suddenly become quite thin, and if left sitting the oil will start to float to the top of the sauce. If this happens you can quite easily rectify the situation by putting another egg yolk or 1 to 2 tablespoons plus 1 to 2 teaspoons of boiling water into a clean bowl. Then whisk in the curdled mayonnaise, a half teaspoon at a time, until it emulsifies again.
• Chop the membrillo and warm gently in a little saucepan until it melts. Cool and add to the mayonnaise with the rosemary and oil. Taste and correct seasoning.
• For the lamb: Preheat the oven to 425 degrees F/220 degrees C/gas mark 7. Score the skin of the lamb, you may like to insert a few tiny sprigs of rosemary and slivers of garlic here and there on the skin side. Season with salt and freshly ground pepper.
• Roast for 25 to 30 minutes, depending on the age of the lamb and the degree of doneness required.
• Allow to rest for 5 to 10 minutes. Carve, allowing 2 to 3 cutlets per person, depending on size. Garnish with a sprig of rosemary and serve with the Rosemary and Membrillo Aioli.

GOAT CHEESE CROQUETTES WITH SPICED MEMBRILLO

Steps:

• Spiced Membrillo:
• Pulse membrillo, vinegar, Aleppo-style pepper, and lemon juice in a food processor until smooth. Transfer to a small bowl.
• Croquettes:
• Using floured hands, form a heaping tablespoonful of goat cheese into a 1 1/2"-long log. Transfer to a parchment-lined baking sheet. Repeat with remaining cheese to make 15 more logs. Chill until firm, about 20 minutes.
• Pulse panko in a food processor until very finely ground; transfer to a shallow bowl. Whisk eggs and 1 Tbsp. cold water in a second shallow bowl. Place remaining 1 cup flour in a third shallow bowl. Dredge a log of goat cheese in flour, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, pressing to adhere. Repeat process to create a second coating. Transfer to a baking sheet. Repeat with remaining logs of goat cheese. Chill croquettes in freezer until firm but not frozen solid, about 15 minutes.
• Pour oil into a large heavy pot to come 2" up sides. Fit pot with thermometer and heat oil over medium-high until thermometer registers 350°F. Working in several batches to avoid crowding the pan, fry croquettes, turning occasionally, until golden and crisp, about 2 minutes. Transfer to paper towels to drain; season with salt.
• Serve croquettes with spiced membrillo.

HOMEMADE QUINCE PASTE (MEMBRILLO)

Steps:

• Place quince pieces in a large saucepan (6-8 quarts) and cover with water. Add the vanilla pod and lemon peel and bring to a boil. Reduce to a simmer, cover, and let cook until the quince pieces are fork tender (30-40 minutes).
• Strain the water from the quince pieces. Discard the vanilla pod but keep the lemon peel with the quince. Purée the quince pieces in a food processor, blender, or by using a food mill. Measure the quince purée. Measure an equal amount of granulated sugar. (If you have 4 cups of purée, you'll need 4 cups of sugar.) Return the quince purée to the large pan. Heat to medium-low. Add the sugar. Stir with a wooden spoon until the sugar has completely dissolved. Add the lemon juice.
• Continue to cook over a low heat, stirring occasionally, for 1 to 1 1/2 hours or until the quince paste is very thick and has a deep orange pink color.
• Preheat oven to a low 125°F (52°C). Line a 8x8 baking pan with parchment paper (do not use wax paper, it will melt!). Grease the parchment paper with a thin coating of butter. Pour the cooked quince paste into the parchment paper-lined baking pan. Smooth out the top of the paste so it is even. Place in the oven for about an hour to help it dry. Remove from oven and let cool.
• To serve, cut into squares or wedges and present with Manchego cheese. To eat, take a small (1/8-inch thick) slice of the quince paste and place it on top of a (1/4-inch thick) slice of the cheese. Store by wrapping in foil or plastic wrap, and keeping in the refrigerator.

PIGS IN A BLANKET WITH MEMBRILLO & MANCHEGO

Steps:

• 1. Line a baking sheet with parchment paper. Preheat oven to 400 degrees.
• 2. Beat the egg with 1 tbsp water. Lay out the two puff pastry sheets and cut each into 4 pieces. Place one piece of sausage on each piece of puff pastry.
• 3. Spread 1 tsp. of Membrillo on each piece of sausage. Top each sausage with 1 tbsp. Manchego cheese. Brush the edges of each pastry dough with egg wash. Roll up and seal edges. Place seam side down on baking sheet.
• 4. Brush the outsides of each sausage roll with egg wash. Sprinkle the sweet paprika and place in oven and bake until browned about 25 to 30 minutes.

MEMBRILLO-GLAZED HALLOUMI SKEWERS

Steps:

• Melt the membrillo and sherry together in a small pan until syrupy. Leave to cool slightly.
• Cut the halloumi into long rectangular strips about 2cm wide, then in half again (where it naturally starts to separate) and thread onto thin skewers. Brush the halloumi generously with the glaze.
• Oil the bars of a barbecue, then light it and wait until the flames have died down and the coals are ashy white, or use an oiled griddle pan to stop the halloumi from sticking, then grill or griddle for 1-2 mins on each side until golden and charred. Turn only after the pieces of halloumi release themselves from the grill and it's easier to use tongs to pick up the cheese, rather than handling the skewers. Squeeze over a little lemon, or drizzle with the sherry vinegar to serve.

SPICED CHRISTMAS GAMMON WITH MEMBRILLO GLAZE

Steps:

• Pop your soaked (see tip, below) or ready-to-use joint in a large stock pot or preserving pan and nestle the vegetables, bay leaves and peppercorns around it. Pour over enough water to cover the gammon and bring to a simmer. Cover with a lid and cook for 21⁄2 hrs, turning once, topping up with boiling water if it needs it, and skimming off any impurities.
• Heat oven to 190C/170C fan/gas 5. Remove the joint from the poaching liquid and place in a roasting tin (you can use the strained poaching liquid for soups). Pat it dry with some kitchen paper and leave to cool a little until you can handle it. Remove the ties around the gammon and carefully trim away the skin, leaving an even layer of fat. Score all over in a diamond pattern and stud with cloves.
• Pop the glaze ingredients in a small saucepan and cook for a couple of mins to thicken and dissolve the membrillo. Brush half the mixture over the gammon, then bake for 15 mins. Brush on another layer and bake for another 15 mins or until golden and sticky. Rest for 15 mins before slicing, or eat cold over the next few days.

NIEVE DE MEMBRILLO

Steps:

• Peel, quarter, and core the quinces. Put into a pot with the cider, sugar, and salt and cook over medium heat, uncovered, until very tender, about 30 minutes, making sure the mixture never boils but is always at a simmer.
• Let cool for about 30 minutes, then purée in a blender until smooth. Strain and cool over an ice bath. Refrigerate, covered, until completely chilled, 2 to 3 hours. Freeze in an ice cream maker according to the manufacturer's instructions.

PERSIMMON & MEMBRILLO GALETTE

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking sheet with baking parchment. Put another baking sheet in the oven to heat up. Put the membrillo, 50g butter, 50g sugar, the cinnamon and nutmeg in a saucepan, and heat until the ingredients have melted together, mashing the membrillo with the back of a spoon to break it up. Set aside to cool while you prepare the pastry and persimmon.
• On a flour-dusted work surface, roll the pastry to the thickness of a £1 coin. Use a sharp knife to cut out a circle, about 30cm in diameter (use an upturned mixing bowl as a guide, if you like). Transfer the pastry to the parchment-lined baking sheet. Slice each persimmon into thin circles, showing off the central star.
• When the membrillo mixture has cooled, stir in the egg yolks, then spread over the pastry, leaving 1.5cm clear around the edges. Layer the persimmon slices over the membrillo base. Grate over a little more nutmeg, dot with the remaining butter and scatter with sugar. Fold in the edges of the pastry to create a border and brush with the remaining egg yolk. Open the oven and carefully slide the galette onto the hot baking sheet. Bake for 40-45 mins until the pastry is crisp and golden, and the persimmons are soft. Cool for 10 mins before serving with ice cream, or serve cold at teatime.

MEMBRILLO, CHORIZO & CHEDDAR TOASTIE

Steps:

• Heat a large frying pan. Spread the membrillo paste over one slice of bread (you might need to mash it first with 1 tsp water if it's very firm), top with the chorizo and cheese, and sandwich with the other slice. Spread the outside of both pieces of bread with mayo, and press on the sage leaves.
• Heat the oil in the pan and cook the toastie for 2-3 mins each side, squashing with a fish slice every now and then, until the bread is crisp and golden and the cheese has melted. Cut in half to serve.