{"id":2089,"date":"2021-06-18T10:14:50","date_gmt":"2021-06-18T10:14:50","guid":{"rendered":"https:\/\/es.ibericbox.com\/?p=2089"},"modified":"2021-06-21T14:48:45","modified_gmt":"2021-06-21T14:48:45","slug":"tartar-de-presa-iberica-con-crema-de-aguacate-2","status":"publish","type":"post","link":"https:\/\/es.ibericbox.com\/en\/tartar-de-presa-iberica-con-crema-de-aguacate-2\/","title":{"rendered":"IBERIAN PORK TARTAR WITH AVOCADO CREAM"},"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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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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<\/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.
    Peel and cut the avocado into medium-sized cubes (mirepoix). Set aside with a little lemon juice.<\/li>\n
  4. 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
  5. Heat a little oil in a frying pan and cook the Iberian prey over 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 Tabasco (to taste) and the avocado cream. Mix and adjust to taste. Set aside.<\/li>\n
  9. 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
  10. Once the mixture is ready, keep it in the freezer until it freezes.<\/li>\n
  11. 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>\n

    \u00a0<\/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\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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    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<\/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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    80 g green olives
    Tabasco
    Sprouts
    Olive oil
    Salt
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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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    <\/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":"

    Cooking time 50 min Difficulty Easy Puntuation \ue934\ue934\ue934\ue934\ue934 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 … 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":"\nIBERIAN PORK TARTAR WITH AVOCADO CREAM - 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=\"IBERIAN PORK TARTAR WITH AVOCADO CREAM - IbericBox|En\" \/>\n<meta property=\"og:description\" content=\"Cooking time 50 min Difficulty Easy Puntuation \ue934\ue934\ue934\ue934\ue934 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. 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