{"id":1357,"date":"2021-03-05T10:45:47","date_gmt":"2021-03-05T10:45:47","guid":{"rendered":"https:\/\/es.ibericbox.com\/?p=1357"},"modified":"2021-06-23T10:05:16","modified_gmt":"2021-06-23T10:05:16","slug":"crep-jamon-queso-brie","status":"publish","type":"post","link":"https:\/\/es.ibericbox.com\/en\/crep-jamon-queso-brie\/","title":{"rendered":"Ham, brie and tomato cr\u00eape"},"content":{"rendered":"\t\t
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Cooking time<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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50 min<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Difficutly<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Easy<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Puntuation<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/i><\/i><\/i><\/i><\/i> 5\/5<\/span><\/div>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Instructions<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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  1. Peel and cut the onion and carrots into small cubes (brunoise). Set aside.<\/li>\n
  2. Wash and cut the apple into small cubes (brunoise). Set aside in the fridge with a little lemon juice.<\/li>\n
  3. Chop the capers and olives finely. Set aside.
    Peel and cut the avocado into medium-sized cubes (mirepoix). Set aside with a little lemon juice.<\/li>\n
  4. Mash the avocado cubes in a food processor, adding a dash of oil, 30 ml of water, salt and pepper. Process until smooth and homogeneous. Set aside in the fridge.<\/li>\n
  5. Heat a little oil in a frying pan and cook the Iberian prey over a medium heat. Season with salt and pepper.<\/li>\n
  6. Cut the meat into small cubes, the same size as the vegetables. Set aside.<\/li>\n
  7. Mix the onion, carrots, apple, capers, olives and Iberian pork in a bowl.<\/li>\n
  8. Add a few drops of<\/li>\n
  9. Tabasco (to taste) and the avocado cream. Mix and adjust to taste. Set aside.<\/li>\n
  10. Serving suggestion: We recommend accompanying the Iberian pork tartare 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, put it in the freezer until it freezes.<\/li>\n
  11. For the final plating, assemble the Iberian prey tartare with the help of a ring and place a scoop (quenelle) of mustard ice cream on top. Decorate with some sprouts and serve.<\/li>\n<\/ol>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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    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.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Ingredients<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    2 packets of Iberic Box Iberic Box 50% Cebo Iberian Bred Cebo Ham
    130 g brie cheese
    1 onion
    2 pear tomatoes
    400 ml vegetable oat drink
    125 g rye flour<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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    1 egg
    30 g blossom honey
    15 ml of balsamic vinegar of Modena
    Butter
    Fresh basil
    Olive oil
    Salt
    Black pepper<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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    En Iberic Box Learn te ofrecemos recetas incre\u00edblemente deliciosa, adem\u00e1s de consejos, tips y todo lo que necesitas saber para disfrutar de un buen Jam\u00f3n.<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    \n\t\t\tMore recipies:<\/span>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    <\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    https:\/\/www.youtube.com\/watch?v=NDRRhSPbVhI&list=PLkPSDe77RiY4Oet2N3fCQs90PSeV1mBUf&index=9 Cooking time 50 min Difficutly 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). Set aside in the fridge with a little lemon juice. Chop the capers and olives finely. Set aside.Peel and cut the avocado … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":1356,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[14],"yoast_head":"\nHam, brie and tomato cr\u00eape - IbericBox|En<\/title>\n<meta name=\"description\" content=\"Te presentamos una nueva una nueva receta ib\u00e9rica: Crep de jam\u00f3n, queso brie y tomate. 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