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Secreto Ibérico with 'Papas Arrugás', (wrinkled baby potatoes), Mojo Canario and Persimon® Chutney
Preparation
In a serving plate, make a bed of the wrinkled potatoes ('papas arrugás') soaked with the mojo rojo, the blanched carrots and the asparagus. Pan sear the secreto Iberico, both sides for about 2 min each, let it rest 5 min before to cut into bites pieces, and put on the vegetables. Top with the kaki persimmon chutney to finish.
For the chutney
Combine everything (except the persiMon®) in a stainless-steel rondeau. Bring to a boil. Cover with a lead and put into the oven at 225°F in low fan until all the liquid has evaporated. (around 2 hours). Put the persiMon® into the mix and let it rest covered and at room temperature.
For the 'mojo' rojo
Put the ingredients in a blender and puree almost smooth. Remove and add olive oil in a bowl with a wooden spoon or a rubber spatula. Serve.
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45 minutes to 1 hour
- Secreto ibérico (pan seared and cut into 4 pieces)
- 8 baby carrots rainbow (blanched and cut in half lenghtwise)
- 8 green asparagus (pan seared)
- 8 Marble potatoes (cooked in a bath of water and salt for 15 min)
- 100 gr Mojo rojo canario
- 1 cup kaki Persimon chutney
- For the chutney:
- 8 Kaki Persimon (cut into diced)
- 200 gr sugar
- 250 ml Spanish Sherry vinegar
- White raisins
- 1/4 cup ginger (grated with micro plane)
- 1 cup minced onions
- 1/4 cup mustards seeds
- 1 tbs salt
- 1/4 minced garlic
- 1 tbs Spicy Spanish Pimentón de La Vera
- For the mojo rojo:
- 10 tbs white wine vinegar
- 1 tbs Smoked spanish Pimentón de La Vera
- 3 blanched garlic cloves (one-time, cold start)
- 1 tsp cumin seed lightly toasted
- 1 tsp dry oregano
- 60 ml grape seed oil
- 60 ml Spanish extra virgin olive oil
- Sea salt to taste
- Secreto ibérico (pan seared and cut into 4 pieces)
- 8 baby carrots rainbow (blanched and cut in half lenghtwise)
- 8 green asparagus (pan seared)
- 8 Marble potatoes (cooked in a bath of water and salt for 15 min)
- 3.527 oz Mojo rojo canario
- 1 cup kaki Persimon chutney
- For the chutney:
- 8 Kaki Persimon (cut into diced)
- 7.055 oz sugar
- 8.924 fl. oz Spanish Sherry vinegar
- White raisins
- 1/4 cup ginger (grated with micro plane)
- 1 cup minced onions
- 1/4 cup mustards seeds
- 1 tbs salt
- 1/4 minced garlic
- 1 tbs Spicy Spanish Pimentón de La Vera
- For the mojo rojo:
- 10 tbs white wine vinegar
- 1 tbs Smoked spanish Pimentón de La Vera
- 3 blanched garlic cloves (one-time, cold start)
- 1 tsp cumin seed lightly toasted
- 1 tsp dry oregano
- 2.237 fl. oz grape seed oil
- 2.237 fl. oz Spanish extra virgin olive oil
- Sea salt to taste
- Secreto ibérico (pan seared and cut into 4 pieces)
- 8 baby carrots rainbow (blanched and cut in half lenghtwise)
- 8 green asparagus (pan seared)
- 8 Marble potatoes (cooked in a bath of water and salt for 15 min)
- 0.49 cup Mojo rojo canario
- 1 cup kaki Persimon chutney
- For the chutney:
- 8 Kaki Persimon (cut into diced)
- 0.95 cup sugar
- 1.057 cup Spanish Sherry vinegar
- White raisins
- 1/4 cup ginger (grated with micro plane)
- 1 cup minced onions
- 1/4 cup mustards seeds
- 1 tbs salt
- 1/4 minced garlic
- 1 tbs Spicy Spanish Pimentón de La Vera
- For the mojo rojo:
- 10 tbs white wine vinegar
- 1 tbs Smoked spanish Pimentón de La Vera
- 3 blanched garlic cloves (one-time, cold start)
- 1 tsp cumin seed lightly toasted
- 1 tsp dry oregano
- 0.254 cup grape seed oil
- 0.254 cup Spanish extra virgin olive oil
- Sea salt to taste