Cook Vegan at Home

Enjoy a vegan tapas meal prepared by Ibérica, and finished by you at home.

  • Toasted bread with tomato
  • Padrón Peppers
  • Patatas Bravas with spicy brava sauce
  • Aubergine with Miso
  • Fried artichoke with lemon zest
  • Roasted Butternut Squash
  • Escalivada with olive tapenade
  • Cauliflower a al plancha

Boxes to be shipped every Thursday arriving on Friday.

Deadline same week delivery : Wednesday 14:00

Menu should be consumed by Saturday.

Preordering for a future week: please leave us a note in the “delivery notes” box when placing the order or contact us on orders@ibericarestaurants.com

Dietary needs:

£50.00

Notes

“Winner of the ‘Best Presentation’ category” in IndyBest’s guide

Boxes to be shipped every Thursday arriving on Friday.

Deadline same week delivery : Wednesday 14:00

Menu should be consumed by Saturday.

Preordering for a future week: please leave us a note in the “delivery notes” box when placing the order or contact us on orders@ibericarestaurants.com

Serves

2

Menu

Toasted bread with tomato
Padrón Peppers
Patatas Bravas with spicy brava sauce
Aubergine with Miso
Fried artichoke with lemon zest
Roasted Butternut Squash
Escalivada with olive tapenade
Cauliflower a al plancha

Preparation

TOASTED BREAD WITH TOMATO

  1. Toast your bread in the oven, or in a toaster as you like it
  2. Top with the tomato using a spoon
  3. Season with a dash of extra virgin olive oil and crystal salt

 

PADRONES

  1. Heat up a pan with approx 6 tablespoons of olive or vegetable oil on a medium-high heat
  2. Fry the padrones turning them around every now until the skin starts to blister and they start to soften. Being careful not to burn the thin external skin.
  3. Once they are soft, place they on a plate covered with kitchen paper to absorb any excess of oil
  4. Toss them with rock salt or crystal salt.
  5. Serve and look out for the spicy one!

 

PATATAS BRAVAS

  1. Place the potatoes in an oven proof tray with a drizzle of olive oil
  2. Place them on the medium tier of a grill oven at around 200 degrees until they start to caramelise and roast a bit (approximately 7-10 minutes, every oven is slightly different, so make sure you keep an eye on them). (Or alternatively, sautee them in a hot pan with olive oil until looking crunchy and golden).
  3. Place the vacuum bag with the brava sauce in the boiling water, off the heat for approximately 30 seconds
  4. Take care when removing from the water
  5. Gently move the vacuum bag containing the sauce between the hands, cut it open at the bottom and serve around the plate.
  6. Serve the potatoes in a bowl style plate and finish with the warm brava sauce on top.

 

ABERGINE WITH MISO

  1. Before using, allow the aubergine to cool to room temperature.
  2. Allow the miso to cool to room temperature before using, should you need to warm the miso by massaging it between your palms. To use as a pipping bag, cut the corner.
  3. Arrange the aubergine in a dish, surround it with miso, and top with caramelised sunflower seeds and olive oil and salt-seasoned rocket.

 

ARTICHOKE WITH LEMON ZEST

  1. Preheat fan oven with the grill option at 200 degrees.
  2. Open the bag and place the artichoke without the oil onto an oven proof dish.
  3. Open the petals of the artichoke looking like a flower.
  4. Cook until the top of the petals starts to caramelise a bit. (Depending on the oven this will be around 7-10 minutes)
  5. Season with lemon and salt.

 

ROASTED BUTTERNUT SQUASH

  1. To eliminate the chill from the roasted butternut squash, heat it briefly in the oven or in the microwave; alternatively, bring it to room temperature 20-30 minutes before serving.
  2. Allow the roasted butternut squash and the butternut squash jus to cool for about 20 minutes.
  3. Serve the roasted butternut squash in a bowl with a drop of cream next to each piece, and the jus in the bottom of the plate, top with the seeds.

 

ESCALIVADA

  1. Remove from the tapenade and the escalivada vacuum bags from the fridge approximately 20-30 minutes at room temperature. (Or pop in boiling water, off the heat for approximately 1 minute, to bring it to room temperature)
  2. Gently move the piping bag containing the sauce between the hands, cut it open at the bottom and serve around the plate.
  3. Plate the escalivada nicely in a bowl style plate.
  4. Serve the olive tapenade around it.
  5. Finish with the cassava chips on top giving it a nice volume. Add a dash of olive oil and crystal salt.

 

CAULIFLOWER A LA PLANCHA

  1. To create a golden colour on the blanched cauliflower, pan-fry it in olive oil. Alternatively, you can grill it in a little oil for around 4 minutes.
  2. Drain the pickled raw cauliflower.
  3. Before serving, bring the cauliflower cream to room temperature.
  4. Place a dollop of the cream on a plate, then top with the golden cauliflower florets and pickled raw cauliflower.

 

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