Chorizo Ibérico Stuffed Dates
Preparation
In a bowl, mix the yogurt, mustard , zest and orange juice. Salt to taste.
Stuff each date with a half round of chorizo, put it in the palm of your hand and apply light pressure so that it closes up.
In a non-stick pan, melt the butter at medium heat. Add the dates and cook each side for 3 minutes.
Garnish the dates with yogurt and enjoy.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in Montreal, our guests had the opportunity to taste the tapas created especially for this occasion by the well-known Chef from Montreal, Marie-Fleur St-Pierre.
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30 minutes
- 8 Medjool dates, whole, pitted
- 100 gr Chorizo ibérico, cut in half
- 30 gr butter
- 15 gr natural yogurt 10% MF
- 15 gr strog mustard
- Zest and juice of an orange from Valencia
- Fleur de sel to taste
- 8 Medjool dates, whole, pitted
- 3.527 oz Chorizo ibérico, cut in half
- 1.058 oz butter
- 0.529 oz natural yogurt 10% MF
- 0.529 oz strog mustard
- Zest and juice of an orange from Valencia
- Fleur de sel to taste
- 8 Medjool dates, whole, pitted
- 0.49 cup Chorizo ibérico, cut in half
- 0.168 cup butter
- 0.099 cup natural yogurt 10% MF
- 0.099 cup strog mustard
- Zest and juice of an orange from Valencia
- Fleur de sel to taste