Basco
Search
Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Plan your delivery

    1 Choose your service

    • Standard Delivery
      Delivered up to 5 working days
    • Priority Delivery
      Choose a date, including Saturdays
    • Click & Collect
      Collect from Basco HQ
    FREE Standard Delivery over £75

    2 Choose your date

    Spanish
    00:20:00
    00:06:00
    00:26:00
    Pluma Ibérica with Cherry Chimichurri Spanish Meat Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2021/03/pluma-iberica-with-cherry-chimichurri-1.jpg

    Pluma Ibérica with Cherry Chimichurri

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    20 mins
    Prep
    Cook time
    6 mins
    Prep
    Total time
    26 mins
    SHARE Facebook WhatsApp Copy

    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 cherry chimichurri:
    • 200g pitted cherries, finely chopped
    • 2 banana shallots, finely chopped
    • 1 small bunch of fresh coriander, finely chopped
    • 1 small bunch of fresh flat-leaf parsley, finely chopped
    • 1 small bunch of fresh oregano, finely chopped
    • 1 whole red chilli, seeds removed and finely chopped
    • 8 tbsp of extra virgin olive oil
    • 2 tbsp of red wine vinegar
    • 1 tbsp kirsch
    • Sea salt to taste

    Introduction

    Pork and cherry sounds like a match made in heaven but it is this recipe that showcases this to perfection. Melt in the mouth grilled pluma ibérica served with a chimichurri sauce made with freshly chopped cherries will certainly turn some heads. The fruity chimichurri pairs perfectly with the rich ibérico pork. This is a great dinner party main that will get the thumbs up round the table.

    Method

    1. Marinade the pluma in the olive oil, garlic and thyme for 30 minutes before cooking.
    2. To make the chimichurri sauce, combine all the ingredients in a bowl and season with salt. The chimichurri can be made in advance and refrigerated overnight. Bring to room temperature before serving.
    3. 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, then serve in warm plates with a good spoon of the cherry chimichurri.

      Shop Ingredients

      Pittacum Barrica 2020

      £19.00

      Pluma Iberica 1Kg

      £45.00

      Añana Salt Flakes

      £3.90

      Fuenroble

      £19.00

      Similar recipes

      Pluma Iberica with Sherry Braised Mushrooms
      Barbecued Pluma Iberica with Hazelnut Gremolata
      Abanico Iberico Pork with Peppercorn Sauce
      Basco 10

      Do you want 10% OFF your first order?

      Sign up to receive your discount code to use straight away today!

      *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!



      Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update