Easy Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce Recipe

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Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce -

Start your day off proper with egg recipes which can be each nutritious and warming. These egg-cellent concepts work for every little thing from fast weekday breakfasts to lazy weekend mornings, and even special-occasion brunches. From classics like scrambled eggs and omelets to flavor-packed breakfast burgers and avocado toasts, these recipes are guaranteed to upgrade your morning. Here's Simple Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce Recipe.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce You can cook Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce using 12 ingredients and 5 steps.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce Ingredients

  1. Prepare 400 grams of Iberico pork plumas.
  2. Prepare to taste of Salt.
  3. You need of Salt cured eggs.
  4. Prepare 1 of kilo salt.
  5. You need 6 of egg yolks.
  6. You need of Smoked Chimmi Churri sauce.
  7. You need 1 of large handful of oregano.
  8. You need 1 of large handful of flat leave parsley.
  9. Prepare 1 tablespoon of on red wine vinegar.
  10. You need of Several glugs of good quality extra virgin olive oil.
  11. Prepare 1 of cubic centre metre wood chips (hickory/applewood).
  12. Prepare 1 of garlic clove.

Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce step by step

  1. 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..
  2. Take you’re two Pluma fillets and season them with a good pinch of salt, let them sit until the reach room temperature..
  3. 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..
  4. 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..
  5. Serve medium rare..

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Perfect Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce Recipes -

I believe you can make great and tasty Iberico Pork Pluma with shards of salt cured egg yolk and smoked chimmi churri sauce recipe even if you’re short on time and cost conscious. You just need to cook clever and get creative!