Feast at Home Menu

Enjoy Spanish Feast prepared by Ibérica, and finished by you at home:

  • Bread & extra virgin olive oil
  • Torreznos & Manzanilla olives
  • Toasted bread with tomato
  • Selection of five different cheeses
  • Juan Pedro Domecq, 100% Ibérico bellota ham
  • Roasted Butternut Squash
  • Roasted onion petals & Cantabrian sea anchovies
  • Gamba Blanca de Huelva
  • Ibérica Pulpo
  • Leg of milk fed lamb
  • Chocolate cake with orujo cream.

 

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

£130.00

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

  • Bread & extra virgin olive oil
  • Torreznos & Manzanilla olives
  • Toasted bread with tomato
  • Selection of five different cheeses
  • Juan Pedro Domecq, 100% Ibérico bellota ham
  • Roasted Butternut Squash
  • Roasted onion petals & Cantabrian sea anchovies
  • Gamba Blanca de Huelva
  • Ibérica Pulpo
  • Leg of milk fed lamb
  • Chocolate cake with orujo cream.

Preparation

IBÉRICO HAM
Plating the Ibérico ham

  1. If you have stored your ham in the fridge, bring the ham up to room temperature, or gently run the bag under luke-warm water, until the ham starts to feel a little more flexible in the packet.
  2. Cut off one side of the bag and make a window on the top to easily remove the ham and the paper, taking care not to pull the slices with the plastic.
  3. Serve directly on the Iberica paper.

OR

  1. Place the ham face down onto your plate, and very gently peel of the paper. If the paper is not easily removing, gently rub the paper with your fingers to warm and loosen the oils of the ham.

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.

ROASTED ONIONS WITH ANCHOVIES

  1. Take the onions up to room temperature (you can give them a few seconds in the microwave to warm them to room temperature or 1-2 minutes in the oven).
  2. Plate them as desired, and dress with the anchovies on top.
  3. Finish with the seasoned watercress.

GAMBAS BLANCAS DE HUELVA

  1. You can serve them chilled from the fridge, or at room temperature
  2. For room temperature we recommend removing from them from the fridge about 20 minutes before serving
  3. Cut the corner from the piping bag, squeeze the mayonnaise into a bowl.

IBERICA OCTOPUS A LA GALLEGA

  1. Boil a large pot with water.
  2. Once the water starts to boil, place the sealed bag with the octopus and the potatoes inside, into the water.
  3. Immediately turn off the hob.
  4. Leave in the hot water a minimum of 5-6 minutes.
  5. Remove the bags from the water, taking care not to scold yourself.
  6. First open the potato with scissors from the top and plate in a warm plate.
  7. Serve the Ajada sauce on top in your preferred decorative style.
  8. With the octopus bag, replicate the same as the potato and plate it nicely on top of the potato and ajada sauce.
  9. Sprinkle some paprika and salt flakes.
  10. Finish it with a drizzle of olive oil if you fancy.

MILK FED LAMB

FOR THE LAMB

  1. · Preheat the oven at 180 degrees.
  2. · With the lamb in the vacuum bag, place in a large pot of boiling water, and keep on very low heat for about 10-15 minutes
  3. · Carefully open the bag and place the lamb with the juices in an oven proof tray.
  4. · Cook at 180 degrees for about 20-30 minutes.
  5. · The skin should begin to look crunchy on the outside.
  6. · If you like a really crispy skin, you can do the last 5-10minutes on fan with grill, or normal fan at 200-210 degrees for the last 5-10 minutes. Every oven is different, so just keep your eye on it.

POTATOES:

Add the potatoes to the oven for the final 10 minutes cooking time

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!

SALAD:

Season with salt just before serving in your favourite salad dish!

CHOCOLATE CAKE WITH ORUJO CREAM

  1. Place in a bowl the “orujo” cream and cover it with chocolate crumble and the crunchy cocoa paper.
  2. Gently heat up the cake in the microwave or oven, for approximately 30 seconds in the microwave or 1-2 minutes in the oven.
  3. Plate it on top of the cream and crumble, then place the tapioca coffee pearls and the crunchy cocoa paper.
  4. Finish with some extra virgin olive oil and maldon salt.
  5. TIP: add a scoop of vainilla or cream ice cream on top of the chocolate cake and then plate the tapioca coffee pearls and cocoa paper on top!

 

ENJOY!

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