Ingredients for 2-3 people
For the Iberico head cheeks:
500g Iberico head cheeks
meat4you seasoning mix
2 tbsp olive oil
For the leek bed:
1 sliced leek
1 finely sliced garlic clove
1 sliced spring onion
1 baby lettuce, quartered
150g green asparagus
1 lemon
1 tbsp butter
Salt and pepper to taste
For the asparagus, blueberry, and date side dish:
100g chopped green asparagus
50g quartered dates
50g finely diced onions
50g blueberries
1 lime
1 sprig of flat-leaf parsley
20g butter
For the blueberries and dates:
100g fresh blueberries
100g Pitted dates, roughly chopped
For the blueberry gravy:
250 g fresh blueberries
250 ml vegetable stock
1 tbsp gravy
Salt and pepper to taste
Preparation
Prepare the Iberico ribeyes: Rinse the Iberico ribeyes thoroughly and pat dry. Season with salt and pepper.
Heat olive oil in a pan. Sear the ribeyes on both sides until golden brown (about 3-4 minutes per side).
Blanch the leeks: Halve the leeks lengthwise and cut into 2-3 cm wide pieces. Blanch in a pot of boiling salted water for 3-4 minutes, then refresh in ice water. Drain and set aside.
Sauté the asparagus: Cut the green asparagus into bite-sized pieces. Sauté in the same pan as the leeks (after removing them) with the butter over medium heat until tender but still firm to the bite (about 5-7 minutes). Season with salt and pepper to taste.
Prepare the blueberries and dates: In a small pan, simply heat the blueberries and dates briefly until the blueberries burst slightly. Set aside.
Prepare the blueberry jus: In a small saucepan, bring the blueberries to a boil with the vegetable stock and balsamic vinegar. Simmer for about 10 minutes, until the blueberries are soft. Purée the mixture and pass it through a fine sieve to remove the seeds. Season to taste with honey, salt, and pepper and keep warm.
To serve: Arrange a bed of blanched leeks on the plates. Place the sautéed asparagus on top.
Place the Iberico leeks on top of the vegetables. Garnish with the warm blueberries and dates.
Drizzle the blueberry juice over the dish.
Cultural significance: The Iberian pig and its head cheeks are deeply rooted in the culinary tradition of the Iberian Peninsula.
Gastronomy: The head cheeks of the Iberian pig are widely used in Iberian cuisine, both in traditional dishes and as a delicacy. The special marbling of the meat makes it very flavorful and tender, which encourages its use in a variety of dishes. The Iberian pig is believed to have descended from wild pigs that lived in the forests of the Iberian Peninsula. This breed has evolved over centuries and is well adapted to local conditions.
