Français
| Register    
Search

Advanced research

Iberian Pluma with Creamy Almond and Cauliflower PuréeTheWorldWideGourmet.com

Flavors of Extremadura

Total time: 30 to 60 min

Cooking time: 10 minutes
Preparation time: 30 minutes

Difficulty: Easy

Add to favorites Print
Nutritional values

per 100 g

per portion

Energy:167.7 kcal

Proteins:4 g

Fats:15.2 g

Carbohydrate:6.3 g

Fibers:2.9 g

Sugar:2 g

Cholesterol:24.8 mg

Sodium:89.7 mg

Calcium:50.2 mg

Energy:109 kcal

Proteins:2.6 g

Fats:9.9 g

Carbohydrate:4.1 g

Fibers:1.9 g

Sugar:1.3 g

Cholesterol:16.1 mg

Sodium:58.3 mg

Calcium:32.6 mg

SIMILAR RECIPES

  • Roast Pork with Sherry Vinegar

  • Pork and Onion Turnovers - Pâtés croches

  • Pork, Zucchini, Cherry, Tomato and Onion Mosaic

  • Rack of Pork with Three Mushrooms, New Potatoes and Sorrel Cream

  • Pork, Apple and Maple Papillote

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

iberian pork pluma

200

g

small cauliflower

30

g

slivered almonds

30

g

butter

1

bunch of fresh basil

*For the salad

arugula, tiny red chard shoots

tarragon, chervil, fennel

broccoli and green onion sprouts

extra virgin olive oil

balsamic oil

salt

METHOD

Almond and Cauliflower Purée

  1. In a saucepan, cover the cauliflower and almonds with water and cook until tender.
  2. Once cooked, place the ingredients in a food processor, add the butter and purée until very smooth. Season.

Making the salad

  1. In plenty of cold water, wash the arugula, chard, tarragon leaves, chervil, fennel and sprouts thoroughly.
  2. Drain well and set aside.

For the basil oil and balsamic oil

  1. In a blender, process the basil with the extra virgin olive oil to form a very smooth emulsion.
  2. Let rest for 10 minutes and add the balsamic oil.

Cooking the pluma

  1. Sear the lightly oiled meat on a grill until well marked and browned on the outside but still pink in the center. Set aside.
  2. Continue cooking in the oven. Roast at a moderate temperature (160° C / 325° F) for 4 minutes.

Finishing and presentation

  1. Reheat the pluma at 180° C (350° F) for about 2 minutes, depending on its size.
  2. Cut the meat into 4 pieces, place each on a plate with some salad and cauliflower and almond purée.
  3. Finish by spooning on the basil and balsamic oil emulsion.

SOMMELIER

To accompany this recipe, we've chosen a Mauro from Bodegas Mauro. This elegant balanced wine pairs perfectly with the ingredients in this dish.

CHEF'S NOTES

Pluma ibérica, cremoso de almendra con coliflor y juge anisado de brotes ternes

Pluma
This is the cut of pork attached to the lomo or loin at its bottom end, similar to flank. Its name comes from its flat triangular shape, like a feather (pluma).

In this recipe, I wanted to play the bitter and anisey flavors against the sweeter ones, reminiscent of dried fruits, while emphasizing the contrast between acidic, sweet and salty. Amidst all these flavors, the pluma becomes the predominant element of the dish, and unifies it.



RECIPES
PRODUCTS
ENTERTAINING
CHEFS
HINTS & TIPS
GLOSSARIES

© Copyright 9213-5144 Québec 1996 – 2012

Contact Us Terms & Conditions Hosted by Windows Azure
Tool Box