John Myers
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Iberico Secreto with Lemon Cream Spinach and Polenta Chips
The perfect iberico secreto with lemon cream spinach and polenta chips recipe with a picture and simple step-by-step instructions.
For the polenta chips:
- 300 g Polenta
- 350 ml Milk
- 350 ml Vegetable broth
- 2 Pc. Eggs
- 80 g Parmesan
- Salt
- Pepper
- 120 g Breadcrumbs
- Butter
- 4 Pc. Rosemary sprigs
For the lemon cream spinach:
- 800 g Baby spinach
- 1 Pc. Shallot
- 400 g Cream
- Butter
- 2 tsp Flour
- 2 Pc. Organic lemons
- Salt
- Nutmeg
For the chipotle butter:
- 200 g Butter
- 4 tbsp Chipotle seasoning
For the orange butter:
- 200 g Soft butter
- 1 tbsp Green pepper pickled in vinegar
- 1 Pc. Organic orange zest
- 4 tbsp Orange juice
For the cream cheese and date dip:
- 300 g Cream cheese
- 300 g Sour cream
- 3 tsp Curry
- Salt
- Pepper
- 1 tsp Sambal Oelek
- 150 g Dates
For the meat:
- 1 kg Ibérico pig (Secreto)
For the polenta chips:
- Bring the milk and boullion to the boil, pour in the polenta and cover and leave to swell over a low heat for 45 minutes, stirring constantly.
- Whisk the egg, mix in the Parmesan, remove the polenta from the heat, stir in the salt, pepper and egg and allow to cool. Shape meatballs with wet hands, chill until frying and then fry with the rosemary sprigs until golden brown.
For the lemon cream spinach:
- Chop the shallots, fry with butter and dust with flour. When the flour has steamed briefly, add the cream and reduce for 5 minutes. Rub and squeeze the lemons, add both with salt, pepper and nutmeg to the sauce.
- Add the spinach and cook for 2 to 5 minutes. Garnish with lemon zest. Freeze a few nice spinach leaves for garnish.
For the butter:
- Mix the two pieces of butter with the other ingredients. Chop the pepper for the orange butter beforehand.
For the cream cheese and date dip:
- Chop the dates and mix with the cream cheese, sour cream and the spices. Season with sambal oelek.
For the meat:
- Grill the meat on a grill plate, let simmer for 3 minutes. Secreto can also be eaten medium.
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