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    Pluma Ibérica recipe, Pluma Ibérica Spanish Fish Recipes, Tapas Recipes 5 1 5 0

    Pluma Ibérica, Truffled Potato Foam and Ibérico Migas

    • Serves 4 people
    • Complexity Easy
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
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    • 400g pluma ibérica, cut into 4 pieces
    • Olive oil, garlic cloves and thyme sprigs for marinating
    • Salt flakes and freshly cracked black pepper
    • For the truffled potato foam:
    • 500g King Edward potatoes, peeled and cut into small pieces
    • 300ml whole milk
    • 200g of butter, melted
    • A drizzle of truffle oil
    • Salt to taste
    • For ibérico migas:
    • 50g jamon ibérico de bellota
    • 100g stale sourdough bread
    • 50g unsalted butter


    In this Pluma Ibérica recipe, I pair chargrilled ibérico pluma pork served on a bed of truffle infused potato foam, sprinkled with crispy ibérico migas made with dried jamon ibérico mixed with fried sourdough breadcrumbs. The fatty pork pairs incredibly well with the creamy potato foam and the crispy breadcrumbs lift this dish to another level.


    1. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
    2. To prepare the truffled potato foam, add the potatoes to a large pan of salted water and place over a medium heat. Bring to the boil, then simmer gently for 15 minutes until the potatoes are soft. Once the potatoes are cooked through, drain and allow to cool slightly. Meanwhile, place the milk in a small pan over a gentle heat to warm through. Mash the potatoes roughly with a fork or masher. Transfer to a blender with the melted butter and blitz together briefly, then continue to blend while slowly pouring in the warm milk. Once the mixture forms a smooth cream, season with salt and a little drizzle of truffle oil to taste. Pass the potato cream through a fine sieve and transfer to a siphon. Charge the siphon and keep warm over a bain-marie until ready to serve.
    3. To prepare the ibérico migas, pre-heat you oven at 50°C. Line a baking tray with greaseproof paper and place the slices of jamón ibérico separated from each other. Place in the oven to dry for about 4 hours, you should end up with thin ibérico ham crisps that you can break into small chips. In a food processor, blend the stale sourdough bread until you get fine breadcrumbs. Heat a medium size frying pan, melt the butter and fry the breadcrumbs until golden brown stirring constantly on a gentle heat. Mix the fried breadcrumbs with the ibérico ham chips and set aside.
    4. Make sure the pluma ibérica is at room temperature before cooking. Heat your frying pan and cook the pluma for 2 to 3 mins on each side or until done to your liking, rest for one minute.
    5. To serve, use the siphon to squirt a good blob of the truffled potato foam onto warm plates, place the pluma pork on top of the foam and scatter with ibérico migas all round.

      Shop Ingredients

      Arturo Sánchez Jamón Ibérico de Cebo 50g


      Jose Pariente Verdejo Barrica 2021


      Pluma Iberica 1.1Kg

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