Iberico Pork Secreto With Fennel Onion Puree And Oloroso Pan Juices Recipes
IBERICO PORK SECRETO WITH FENNEL, ONION PUREE AND OLOROSO PAN JUICES
This delicious Iberico Pork Secreto recipe is the ideal main course for a dinner party. The onion puree can be made in advance and cooking the iberico pork and fennel only takes a few minutes. The oloroso sherry sauce is made 'a la minute', so you can show off your chef skills to your guests.
Provided by Javier De La Hormaza
Categories Spanish Meat Recipes, Tapas Recipes
Yield 4 people
Number Of Ingredients 13
Steps:
- For the caramelised onion puree, place a heavy based medium sized pan onto a low medium heat. Add the butter followed by the onions. Gently fry the onions, sugar and thyme, stirring regularly for 15 -20 minutes until soft, sweet and golden. Place the onions into a food processor or blender and blend until smooth and creamy. Season with salt and add a touch of warm water if the puree seems to be a little thick. Pop the puree into a clean pot or squeezy bottle that can be reheated easily, cover and set aside.
- For the chargrilled fennel, place a heavy based cast iron chargrilled pan onto a moderate heat. Brush the fennel slices with olive oil and cook for 3 minutes on each side or until well charred. Keep warm.
- Heat some oil in a medium sized frying pan, once hot, fry the secreto pieces for about 3 minutes on each side. Keep the heat on a medium setting. Do not move the secreto pieces around, as this will prevent them from caramelising and getting crispy. Once cooked, take the secreto pieces out and allow them to rest for a couple of minutes in a warm place. The secreto should be served medium rare to medium.
- In the same frying pan, drain the excess of fat, add the oloroso sherry and boil on a high heat until the liquid had reduced by two thirds. Make sure you scrape the caramelised sticky bits from frying the secreto. Add the chicken stock and reduce by two thirds again. Reduce the heat, season with salt and a tablespoon of butter to make the reduction silky and glossy. Do not boil the sauce at this stage or the butter will split.
- To plate the dish, make sure you serve it on a hot plate. Spoon the hot caramelised onion puree over the plate and lay on some slices of chargrilled fennel. Slice the secreto into thin pieces and lay on top of the hot puree. Sprinkle with some sea salt and freshly cracked black pepper. Spoon over some of the oloroso sauce and drizzle a few drops of a fruity extra virgin olive oil. Serve immediately.
More about "iberico pork secreto with fennel onion puree and oloroso pan juices recipes"
SPANISH MEAT RECIPES | IBERICO HAM & SUCKLING PIG RECIPES | BASCO
From bascofinefoods.com
RECIPE FOR THE IBéRICO SECRETO – CAMPO GRANDE
From eatcampogrande.com
IBERICO PORK CHOP RECIPES
From tfrecipes.com
SPANISH TAPAS RECIPES | SPANISH FOOD RECIPES - BASCO
From bascofinefoods.com
SECRETO IBéRICO – RECIPES FOR CLUB + RESORT CHEF
From recipes.clubandresortchef.com
IBERICO PORK SECRETO WITH FENNEL ONION PUREE AND …
From tfrecipes.com
IBERICO PORK SECRETO RECIPE - OSHAWANEWHOME.CA
From oshawanewhome.ca
WHAT IS PORK SECRETO? – CAMPO GRANDE
From eatcampogrande.com
SECRETO IBéRICO WITH CARAMELISED FIGS AND OLOROSO REDUCTION
From bascofinefoods.com
IBERICO PORK SECRETO WITH WHITE WINE MUSTARD SAUCE
From marxfood.com
IBERICO PORK SHOULDER RECIPES
From tfrecipes.com
IBéRICO PORK SECRETO: A SPECIAL SPANISH CUT - OTTOGRILLS.COM
From ottogrills.com
IBERICO SECRETO RECIPES
From tfrecipes.com
HOW TO MAKE IBERICO PORK SECRETO – CAMPO GRANDE
From eatcampogrande.com
IBERICO PORK SECRETO RECIPE FOR MAINS | SPANISH PORK RECIPES | BASCO
From pinterest.co.uk
IBERICO PORK PRESA WITH CHIMICHURRI AND RED PEPPER PURéE
From greatbritishchefs.com
10 IBERICO PORK RECIPES – CAMPO GRANDE
From eatcampogrande.com
IBERICO STEAKS WITH CARAMELIZED ONION - BBQ-HEROES
From bbq-heroes.com
IBERICO SECRETO PORK - 1KG - BASCO FINE FOODS
From bascofinefoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love