{"id":1417,"date":"2021-04-09T08:25:01","date_gmt":"2021-04-09T08:25:01","guid":{"rendered":"https:\/\/es.ibericbox.com\/?p=1417"},"modified":"2021-06-21T15:34:45","modified_gmt":"2021-06-21T15:34:45","slug":"empanadillas-de-chorizo-de-bellota","status":"publish","type":"post","link":"https:\/\/es.ibericbox.com\/en\/empanadillas-de-chorizo-de-bellota\/","title":{"rendered":"CHORIZO DE BELLOTA SAUSAGE PIES"},"content":{"rendered":"\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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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). Reserve in the refrigerator with a little lemon juice<\/li>\n
  3. Chop the capers and small olives. Set aside.<\/li>\n
  4. Peel and cut the avocado into medium-sized cubes (mirepoix). Set aside with a little lemon juice.<\/li>\n
  5. 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.<\/li>\n
  6. Heat a little oil in a frying pan and cook the Iberian prey over medium heat. Season with salt and pepper.<\/li>\n
  7. Cut the meat into small cubes, the same size as the vegetables. Set aside.<\/li>\n
  8. Mix the onion, carrots, apple, capers, olives and Iberian pork in a bowl.<\/li>\n
  9. Add a few drops of Tabasco (to taste) and the avocado cream. Mix and adjust to taste. Set aside.<\/li>\n
  10. 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.<\/li>\n
  11. Once the mixture is ready, keep it in the freezer until it freezes.<\/li>\n
  12. 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.<\/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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    200 g Iberic Box acorn-fed chorizo sausage
    4 units of empanada dough
    1 onion
    1 leek
    2 cloves of garlic
    2 carrots
    4 ripe tomatoes<\/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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    \u00bd broccoli
    40 g marcona almonds
    60 g grated cheese
    60 ml red wine
    1 egg
    Dried thyme
    Chives
    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=xp1p_2QQymA&list=PLkPSDe77RiY4Oet2N3fCQs90PSeV1mBUf&index=7 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 … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"yoast_head":"\nCHORIZO DE BELLOTA SAUSAGE PIES - IbericBox|En<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CHORIZO DE BELLOTA SAUSAGE PIES - IbericBox|En\" \/>\n<meta property=\"og:description\" content=\"https:\/\/www.youtube.com\/watch?v=xp1p_2QQymA&list=PLkPSDe77RiY4Oet2N3fCQs90PSeV1mBUf&index=7 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 ... 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