Tag Archives: Chorizo Iberico

Chorizo Iberico, Chicken leg burger, Lemon Posset

Check out what zzz had for lunch, without me!

Chorizo Iberico with fruits and nuts

Chorizo Iberico with fruits and nuts

Chicken leg burger

Chicken leg burger

Lemon posset

Lemon posset

Chorizo Iberico

Chorizo Iberico can be eaten without cooking as it is cured. Portion about 4 cm of chorizo per person. Remove the papery/plasticky skin by lightly scoring the skin and peeling it off. Slice thinly, about 4 mm per slice. Let it sit for at least 10 minute to bring to room temperature before eating. Pair with a full bodied wine, almonds and sweet fruits.

Baked Chicken Leg Burger

1 chicken leg quarter (leg plus thigh) per person
parsley/coriander
your favourite bread

Season chicken legs with salt, pepper and your desired herbs (optional). Arrange onto a baking sheet and lightly drizzle with olive oil. Bake chicken in a 200 deg C oven for 30-45 mins or until skin is nicely brown and crisp (time depends on how much chicken is loaded into the oven). Remove from oven and let it cool a little.

Lightly toast your favourite bread (a brioche with apricots and almonds was used in the picture above). Remove the bones from the chicken and assemble the burger with lots of parsley.

Lemon Posset

1 cup double/whipping cream (>30% fat)
1/2 cup (100g) sugar
juice of 1 lemon

Bring cream and sugar to a boil in saucepan over medium heat. Simmer for a minute and remove from heat. Let it cool for a minute before stirring in lemon juice. Leave to cool for 10 minutes and pour into ramekins or glasses. Chill in fridge until set, about 3 hours.

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