50% IBERIAN BREED ACORN PALETTE CONES STUFFED WITH A CREAMY APPLE AND RADISH WITH SPIRAL SPIRAL PASTRY
– Acorn-fed Iberian shoulder 50% Iberian breed
– Puff pastry
– Ground white pepper
1️⃣ Cut the puff pastry into strips.
2️⃣ We put oil or butter in the cone to make it easier to unmold.
3️⃣ We start from the lowest part of the cone upwards, overlapping it a little on top of the other while we turn.
4️⃣ Preheat the oven to 190 ° Celsius on top and bottom, bake for about 15 minutes.
5️⃣ For the spread, we keep the white parts of the radish about 100 gr.
6️⃣ We boil water and add the radishes and half a large apple.
7️⃣ Once the ingredients are cooked, remove and crush it, add a little vegetable broth and EVOO, according to the texture we want with a little nutmeg, pepper and cinnamon.
8️⃣ Fill the cones with the spread.
9️⃣ To finish and give it the power of flavor we wrap the cones with 50% Iberian acorn-fed shoulder.
PUMPKIN CREAM WITH CURRY WITH CRISPY IBERIAN CEBO PALETTE
-125 gr of Iberian bait shoulder
-500 gr of pumpkin
– 2 medium leeks
-1 tablespoon curry powder
-100 ml of vegetable broth or water
-100 ml of coconut milk
-50 gr of extra virgin olive oil
1️⃣Wash and dry the vegetables very well, cut them into thick slices and place them in an oven-safe dish lined with parchment paper. Sprinkle the vegetables with olive oil, season, add the curry and stir well until it is impregnated with the vegetables.
Put the vegetables in the oven for about 1 hour at 180 degrees.
2️⃣Once we have the roasted vegetables, we transfer them to a large bowl, add the broth or water and blend very well, add the coconut milk and continue grinding until the desired texture is achieved.You can add a little raw olive oil and let it cook. emulsify, that will help give it a creamy texture, if you like it more liquid you can add more broth.
3️⃣Once we have the cream ready, we prepare the crunchy Iberian bait shoulder and for this we place some slices of the shoulder between two paper napkins and put it in the microwave at maximum power for 1 minute, if it is soft, give it a little more time.
4️⃣We insert the cream. If you want to give it that shape you see in the photo, you just have to put a little coconut yogurt in the shape of a circle and then pass a toothpick from the center to the outside, cut the Iberian bait shoulder into small pieces and We put it in the center of the cream and we have it ready to enjoy.
❗️ As a suggestion I recommend that you try to make the cream with the roasted vegetables because it is much tastier and together with the Iberian shoulder bait it is a delight❗️
PUFF PASTRY GHOSTS AND IBERIAN BAIT PALETTE
– 125 gr of Iberian bait shoulder
– 1 sheet of puff pastry
– 12 wild asparagus
– 150 gr of brie cheese (or any type of easy-to-melt cheese)
1️⃣Wash the asparagus well and cook them in a saucepan with water and a little salt for 5 minutes, drain and let cool.
2️⃣ Cut the puff pastry into 2-3 cm strips. Cut two asparagus in half and wrap them in a slice of Iberian bait shoulder and finish with a puff pastry strip shaping it as you see in the image.
3️⃣To make the ghosts with cheese we need some stainless steel cones or we make them with aluminum foil giving it that shape.
4️⃣In this case, wrap the cones with Iberian bait shoulder slices and finish with the puff pastry strips, on top we put a “cap” of Iberian shoulder to make it look like a ghost.
5️⃣Place both on a tray lined with parchment paper and paint with beaten egg, bake at 180 degrees with heat up and down for about 20 minutes.
6️⃣ Once made, we demolish the cones being very careful not to break them and fill them with cheese that will finish melting with the heat of the puff pastry, if you prefer to give it a touch more of the oven.
❗️From these quantities come 6 little ghosts with asparagus and 6 with cheese, if you don’t like asparagus you can fill them with whatever you like the most❗️
Pumpkin cream curry with crunchy Iberian bait shoulder
Acorn-fed 50% Iberian shoulder cones filled with creamy apple and radish
Puff pastry ghosts and Iberian bait shoulder