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Cooking time
50 min
Difficulty
Easy
Puntuation
5/5
INSTRUCTIONS
- Peel and cut the onion and carrots into small cubes (brunoise). Set aside.
- Wash and cut the apple into small cubes (brunoise). Reserve in the refrigerator with a little lemon juice.
- Chop the capers and small olives. Set aside.
Peel and cut the avocado into medium-sized cubes (mirepoix). Set aside with a little lemon juice. - Mash the avocado cubes with a food processor adding a dash of oil, 30 ml of water, salt and pepper. Process until you obtain a smooth and homogeneous cream. Set aside in the refrigerator.
- Heat a little oil in a frying pan and cook the Iberian prey over medium heat. Season with salt and pepper.
- Cut the meat into small cubes, the same size as the vegetables. Set aside.
- Mix the onion, carrots, apple, capers, olives and Iberian pork in a bowl.
- Add a few drops of Tabasco (to taste) and the avocado cream. Mix and adjust to taste. Set aside.
- Serving suggestion: It is recommended to accompany the Iberian prey tartar with a scoop (quenelle) of mustard ice cream. To make it, mash 4 bananas (previously frozen) and add 55g of green mustard 3 herbs.
- Once the mixture is ready, keep it in the freezer until it freezes.
- For the final plating, assemble the Iberian prey tartar with the help of a ring and place a ball (quenelle) of mustard ice cream on top. Decorate with some sprouts and serve.
At Iberic Box Learn we offer you incredibly delicious recipes, as well as advice, tips and everything you need to know to enjoy a good ham.
Ingredients
1 Iberic Box Fresh Iberian pork shoulder flat skin
1 spring onion
2 carrots
1 Granny Smith green apple
1 lemon
1 avocado
40 g capers
80 g green olives
Tabasco
Sprouts
Olive oil
Salt
Black pepper
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