Nacho Manzano at Home

Enjoy a taste of Asturias with our 3 Michelin starred chef, Nacho Manzano’s most famous comfort food. Packaged in a smart branded box and ready for you to finish preparing at home.

  • Juan Pedro Domecq, 100% Ibérico bellota ham , D.O Jabugo winner of 3 gold stars at Great Taste awards for the sixth year
  • Cecina de León, Air cured beef G winner of 2 gold stars at Great Taste awards
  • 9 ready to cook Ibérico ham croquettes
  • Pitu chicken rice
  • Spanish rice pudding

 

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

£66.00

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

Juan Pedro Domecq, 100% Ibérico bellota ham , D.O Jabugo winner of 3 gold stars at Great Taste awards for the sixth year
Cecina de León, Air cured beef G winner of 2 gold stars at Great Taste awards
9 ready to cook Ibérico ham croquettes
Pitu chicken rice
Spanish rice pudding

Preparation

JUAN PEDRO DOMECQ, 100% IBERICO HAM & CECINA DE LEÓN

·       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.
·       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.
·        Serve directly on the Iberica paper

OR
·        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.

IBERICO HAM CROQUETTES

Our croquettes contain the re-heating instructions on the back of the packet

FOR THE CHICKEN:

To heat up the meat:

·         Fill a large pot about 20-30cm high ¾ full with ambient temperature water.
·         Place the vacuum bags with the meat inside, and heat the water to boiling point.
·         Once the water is boiling, lower the temperature and simmer for about 20 minutes.
·         Remove the bags from the water, taking care not to scold yourself (we recommend using tongs).
·         Open the bag at the top with scissors and plate it on top of the rice.

FOR THE RICE:

·         Heat the stock in a pan of 20-25cm diameter.
·         Once the stock starts to boil add the rice, stir gently with a spoon to separate, and mix together.
·         Cook the rice with high temperature for 5minutes (not the highest setting available)
·         While cooking taste the rice and add any additional seasoning if you prefer. – Do try it first, as the stock already contains lots of flavour, this flavour will continue increasing as water reduces.
·         Reduce the heat to a medium to low temperature, and simmer for about 11-12 minutes more.
·         Serve in a large low rim bowl, or plate.

SPANISH RICE PUDDING

Remove from the refrigerator approximately 20 minutes before serving (room temperature)

·         Cut a large triangle from the corner of the vacuum bag
·         Pour it into a bowl
·         If you have a kitchen torch at home, why not sprinkle some caster sugar on the top and caramelise for a lovely bruleed finish.

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