Manzanilla Sherry. I chose this wine as it is light and crisp and provides a nice compliment to the richness of the jamón and a good balance with the flavour profile of the Manchego cheese.
'Buenos días España' (Poché Eggs, Bread Crumbs, Manchego Cheese Foam and Jamón Ibérico)
Preparation
Wash, clean and process all necessary ingredients.
Combine water, white vinegar and a pinch of salt in a medium sized pot. Bring to a boil.
Add quail eggs and cook for about a minute and a half. Place in ice bath. Peel eggs and place in water. Set aside.
Place cream in medium sized sauce pan and scald. Whisk in Manchego cheese until smooth. Add smoked Pimentón and xanthum gum and whisk till it starts to thicken. If a thermo mixer is available, combine all ingredients and mix at 50 degrees Celsius till smooth. Set aside.
In a large frying pan, heat a small amount of olive oil and toast bread till golden brown, tossing constantly. Season with salt and lemon juice. Finish with parsley.
Place Manchego cheese foam in siphon bottle. Charge twice to obtain a nice airy consistency.
Assemble dish for plating – 4 tapas portions
Place bread crumbs (migas) on bottom of dish. Top with quail eggs and Manchego cheese foam. Shave jamón on top.
Chef's Remark:
When I think about tapas, I think creativity. It’s a great way to pack a punch with a few bites and it introduces people to flavours and foods that they may have not tried before. Using Spanish ingredients that are typical in many tapas dishes focuses on tradition but also gives way to reinvent flavours that have been tried and tested. As I create dishes that reflect Spanish Gastronomy, I hope to infuse my own personal touch.
Preparation by: Jeffrey Miranda
45 minutes
- 6 brioche bread slices (75 g)
- 200 gr jamón Ibérico
- 425 gr Manchego cheese
- 5 gr smoked hot Pimentón de La Vera
- 100 gr 35% cream
- 16 quail eggs
- Kosher salt to taste
- 2.5 gr xanthum gum
- 1 l water
- 100 ml white vinegar
- 1 bunch of italian parsley
- 100 ml olive oil
- 1 lemon
- 6 brioche bread slices (75 g)
- 7.055 oz jamón Ibérico
- 14.991 oz Manchego cheese
- 0.176 oz smoked hot Pimentón de La Vera
- 3.527 oz 35% cream
- 16 quail eggs
- Kosher salt to taste
- 0.088 oz xanthum gum
- 1.76 pint water
- 3.645 fl. oz white vinegar
- 1 bunch of italian parsley
- 3.645 fl. oz olive oil
- 1 lemon
- 6 brioche bread slices (75 g)
- 0.95 cup jamón Ibérico
- 1.985 lb Manchego cheese
- 0.053 cup smoked hot Pimentón de La Vera
- 0.49 cup 35% cream
- 16 quail eggs
- Kosher salt to taste
- 0.041 cup xanthum gum
- 4.352 cup water
- 0.423 cup white vinegar
- 1 bunch of italian parsley
- 0.423 cup olive oil
- 1 lemon
Wine match