Christmas is ahead (big news huh?) and I’m in charge of food. And I tend to get a little adventurous for Christmas dinners since it’s one of the few occasions in the year for homemade fancy food.
So here are my 2 main ingredients:
I couldn’t resist but buying it when I saw this nice neck piece of Iberico Pork. Iberico Pork has this very intense flavor you might know from some spanish hams. I think I’m gonna fill it with fennel, some rosemary, maybe anise, and I really would like to cook it sous-vide with a little white wine for several hours, but I’m not sure if I’m patient enough.
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I’m still open for inspiration until wednesday though..
I think you guessed who this big boy is. I prepared it and it now lies in a terrine in the fridge. I think I messed it up though. Thought it would be much easier to pull out the veins :=/ .
Anyways, good luck for all of your christmas dinners and happy holidays!
Update:
So after 2 days in the fridge my friend the goose foie looks like this. I cut out a small piece and its at least edible regarding the taste. It looks a bit dirty though, let’s see what our guests will say tomorrow hehe.
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My other buddy, Mr Iberico got seared in a cooker and doused with white Port. It’s now in the oven at low temperature for several hours. I realised though that my white Port sauce might be way too sweet, gotta rescue it later hehe.
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By the way, there’s much information about Iberico Pork meat on the producers website.
