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

Pluma Ibérica, Truffled Potato Foam and Ibérico Migas

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

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.

45 mins

4 people

Ingredients
Method

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

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
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.
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.
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.
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.

Ingredients

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

Method

Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
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.
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.
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.
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.

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Arturo Sánchez Jamón Ibérico de Cebo 80g

£14.50
£12.32

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Jose Pariente Verdejo Barrica 2021

£24.50

Pluma Iberica 1Kg

£47.50

Queen of Truffles Black Truffle Oil 250ml

£9.50

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Pluma Ibérica, Truffled Potato Foam and Ibérico Migas

Arturo Sánchez Jamón Ibérico de Cebo 80g

Jose Pariente Verdejo Barrica 2021

Pluma Iberica 1Kg