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.
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.