Iberico Pata Negra Pluma with Buttery Mash & Roasted Yellow Courgettes & Chimmicuri Sauce

fontanaros
Oct 11
2 min read

Serves: 2 / Prep Time: 20 mins / Cook Time: 25–30 mins

Ingredients:

350–400 g Iberico Pluma (approx. 175–200 g per person)

Sea salt flakes and freshly cracked black pepper

1 tbsp olive oil (preferably extra virgin)

1 tsp butter (for finishing)

1 garlic clove, lightly crushed

500g Maris Piper potatoes, peeled and cut into chunks

80g butter

80–100 ml warmed whole milk

Sea salt and pepper to taste

4 small yellow courgettes, cut into quarters lengthways

1 tbsp extra virgin olive oil

1 small bunch fresh parsley (about 30 g), finely chopped

2 tbsp fresh oregano (or 1 tsp dried)

3 garlic cloves, finely minced

1 small red chilli, deseeded & finely chopped (optional)

4 tbsp red wine vinegar

Method:

Prepare the Courgettes

Preheat oven to 200 °C and toss courgette slices with olive oil, salt, pepper and spread out on a tray and roast for 15–18 minutes, turning once, until lightly golden. Finish with some lemon zest

Mash Potato

Boil the potatoes in salted water until very tender about 15–18 minutes, drain, then pass through a potato ricer for a smooth texture. Add butter and stir until melted, then slowly add warm milk or cream, stirring until silky. Season generously with salt & pepper.

Chimichurri Sauce

Finely chop parsley, chilli and oregano, finely minced the garlic. Add to a bowl and incorporate red wine vinegar, extra-virgin olive oil. Season to taste

Iberico Pluma

Pat the pluma dry with paper towel. Season both sides with salt and pepper, then heat olive oil in a heavy pan (cast iron ideal) over medium-high heat until shimmering. Sear the pluma for 2–3 minutes per side, until golden brown. Add butter, garlic, and thyme; baste for 30–60 seconds. then rest the meat for 5 minutes. Pluma best served medium rare