Three gourmet recipes made with Iberian Ham

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Iberian ham, by itself, is already a gourmet recipe that provides a unique flavor in the mouth. But despite this, there are many chefs who use it to prepare surprising recipes, full of intense flavor and that makes you not tire of eating. This is the case of the Madrid chef Javier Estévez, who is in love with this product and who has wanted to share three gourmet recipes where Iberian ham is very important.

Iberian ham inverted croquette
Instead of the traditional fried croquette, we make a ham base with a little onion, cover it with a béchamel cream and finish with toasted panko. The idea is to serve it in a glass or similar to eat it with a spoon.

Ingredients
90gr butter
90gr flour
1 liter of milk
Salt
Pepper
Nutmeg
100gr Iberian Ham in tacos
100gr of onion in brunoise
50gr toasted panko
Chive
Elaboration
We cook the butter, add the flour to make the roux and add the milk to make a béchamel.
Season with salt, pepper and nutmeg and blend.
Reserve in the glass at medium temperature.
Make a sauce with the onion and ham and reserve.
At the time of service, put the ham on the base in a glass, cover with the béchamel cream and the toasted panko.
Finish with a little chives.
This way of eating the croquette allows us to make it with the filling that we like the most.
Iberian consommé with borage
Borage stew with a bound Iberian Ham consommé, a crunchy ham and chervil powder.
It is very important to select Iberian Ham bones and drier parts to make our consommé. This way we will take advantage of the entire product.

Ingredients
1kg Iberian Ham bones
800gr of cooked borage
20gr garlic slices
10 slices of Iberian Ham with little fat
Chervil sprouts
Elaboration
Put the ham bones to cook from cold water in a pot. When it boils, throw that water away and put clean water back on.
Cook for 2 hours, strain and reduce until tasty. Reserve.
On the other hand, sauté the borage with the sliced ​​garlic and reserve.
Fry the Iberian Ham in oil very carefully and once it is dry, blend. Reserve.
At the time of service, put the borage in the base, salt with the crispy ham and serve the broth around.
Finish with the chervil sprouts.
We can accompany this consommé with any type of vegetables or even fish.
Artichoke chips with Iberian mayonnaise
From the excellent Iberian fat, we will make a mayonnaise to accompany some artichoke chips.
We laminate the artichoke very thinly and fry it until it is very crisp.
In this case we take advantage of the Iberian ham fat to melt it in sunflower oil and from there we make the mayonnaise.

Ingredients
10 artichoke units
3 liters of sunflower oil
500 grams of Iberian bacon
2 eggs
Shredded dry Iberian ham
Elaboration
Clean the artichokes and confit in oil together with the fat of the Iberian ham.
Cool the oil and make a mayonnaise with the eggs. Reserve.
Fry the artichokes until they are crisp.
At the time of service, put a little ham mayonnaise on the base, then the artichoke on top and finish with the ham salt.
This mayonnaise can be used to accompany both meats, fish or vegetables

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