Churros with Cinco Jotas ham serverd with Manchego

Churros with Cinco Jotas ham serverd with Manchego

La farola


  • 50g diced CINCO JOTAS Iberian ham
  • 320g Water
  • 200g plain flour
  • 10g baking powder
  • 35g Manteca [fat from iberico pig]
  • pinch maldon sea salt
  • 500ml double cream
  • 100gr young Manchego



Bring the water, Manteca, salt and the jamon to the simmer. Take the pan off the high heat, add the flour and baking powder, mix very well until you get a smooth dough. Transfer the dough into a piping bag with nozzle and pipe the churros while still hot. Place the churros in the fridge to cool down and rest before deep frying them. [180c temperature for the oil]


Reduce down the double cream by half. Take the cream off the heat, add the cheese and whisk hard until the cheese melts, add a pinch of salt. Transfer the cheese sauce into a bottle and serve it warm.

Final Touches

Save some of the grated cheese to sprinkle on top of the churros as to represent the sugar; the sauce I will finish with a sprinkle of dried black olives and a dust of smoked paprika, this is my Spanish touch