Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Iberico Pluma is a beautiful cut of pork, with rich and nutty flavours - here's a recipe to try . Steamed Meat Patty with Salted Egg Yolk - 咸蛋黄蒸肉饼. theMEATMENchannel.. Egg Yolk Sauce Recipes on Yummly
Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook iberico pork pluma with shards of salt cured egg yolk and smoked chimmi churri sauce using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:
- Take 400 grams Iberico pork plumas
- Prepare to taste Salt
- Make ready Salt cured eggs
- Make ready 1 kilo salt
- Make ready 6 egg yolks
- Prepare Smoked Chimmi Churri sauce
- Get 1 large handful of oregano
- Get 1 large handful of flat leave parsley
- Make ready 1 tablespoon on red wine vinegar
- Prepare Several glugs of good quality extra virgin olive oil
- Prepare 1 cubic centre metre wood chips (hickory/applewood)
- Get 1 garlic clove
They should be kept cold during this process, to. easy butter salted duck egg yolk sauce chicken. Quickest & Easiest Stir Fry Crab with Salted Egg Yolk and Cheese Sauce recipe is a fusion beetween salted egg crab sauce and Pork shoulder steak w/ light sesame oil and egg yolk sauce. Salt-cured egg yolks from Harold Moore of Manhattan's Commerce restaurant are a genius stand-in for bottarga. Grated salty, neon-yellow smoked cured egg yolks are your new favorite pasta & crostini garnish.
Instructions to make Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce:
- Separate 6 egg yolks and carefully place them in to a tub of fine sea salt making sure you have made an individual divot for each off to sit in. Cover them with a layer of fine sea salt and leave in the fridge for two days. Remove from the the saltine brush off any excess.
- Take you’re two Pluma fillets and season them with a good pinch of salt, let them sit until the reach room temperature.
- For the sauce place all of the ingredients in a good processor and add the oil gently until you reach an oily but relatively thick sauce. Then using the smoke gun burn the wood chips and smoke inside the food processor, leave the smoke in the processor and repeat 3-4 times.
- Get a iron skillet smoking hot on the hob, add a small cube of butter so line the pan and drop in your pluma fillets. Get them a nice golden brown on the out side and then turn down the heat. Drop in some garlic, thyme and a large stick of butter. Once the butter starts to foam baste it over the plumas.
- Serve medium rare.
Sprinkle the remaining cup of salt on top of the eggs, covering them completely. Have yolks left from a recipe? Cure the yolks and freeze the whites in ice cube trays. Learn how to make salted egg yolks with this quick way by using the salt-cured egg yolks method in the refrigerator. I'm sharing how to smoke the salted egg yolk too.
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