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Iberico with rojo mojo dip

Resto 136

Resto 136

dinner

45

minus

Recipe for

4

person

persons

45
minutes
1kg Pluma Iberico
8 sweet pointed peppers
100g almond flour
1 teaspoon of sugar
1 teaspoon of vinegar
3 tablespoons extra virgin olive oil
Half teaspoon of cumin powder
Half teaspoon of finely ground fennel seeds
Half teaspoon of finely ground coriander seed
1 teaspoon vadouvan
Half toe look

Roadmap

    • Grill the sweet pointed peppers on the BBQ.
    • Remove the skin and seeds when cooked.
    • Blend the peeled pointed peppers in a blender.
    • Add 100g of almond flour.
    • Add the sugar, natural vinegar, olive oil, garlic and spices and mix again.
    • The mixture will now become a nice homogeneous mass. If necessary, add some more almond flour.
    • Grill the Iberico on the BBQ.
    • Serve the Iberico with the rojo mojo dip.

    Ingredients

    for

    4

    persons

    person

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    1kg Pluma Iberico

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    8 sweet pointed peppers

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    100g almond flour

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    1 teaspoon of sugar

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    1 teaspoon of vinegar

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    3 tablespoons extra virgin olive oil

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Half teaspoon of cumin powder

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Half teaspoon of finely ground fennel seeds

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Half teaspoon of finely ground coriander seed

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    1 teaspoon vadouvan

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Half toe look

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

    Coöperatie Hoogstraten - Vector logo Hoogstraten

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    Preparation

    45

    minus

      • Grill the sweet pointed peppers on the BBQ.
      • Remove the skin and seeds when cooked.
      • Blend the peeled pointed peppers in a blender.
      • Add 100g of almond flour.
      • Add the sugar, natural vinegar, olive oil, garlic and spices and mix again.
      • The mixture will now become a nice homogeneous mass. If necessary, add some more almond flour.
      • Grill the Iberico on the BBQ.
      • Serve the Iberico with the rojo mojo dip.

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        • Grill the sweet pointed peppers on the BBQ.
        • Remove the skin and seeds when cooked.
        • Blend the peeled pointed peppers in a blender.
        • Add 100g of almond flour.
        • Add the sugar, natural vinegar, olive oil, garlic and spices and mix again.
        • The mixture will now become a nice homogeneous mass. If necessary, add some more almond flour.
        • Grill the Iberico on the BBQ.
        • Serve the Iberico with the rojo mojo dip.

        Recipe for

        4

        person

        persons

        45
        minutes
        1kg Pluma Iberico
        8 sweet pointed peppers
        100g almond flour
        1 teaspoon of sugar
        1 teaspoon of vinegar
        3 tablespoons extra virgin olive oil
        Half teaspoon of cumin powder
        Half teaspoon of finely ground fennel seeds
        Half teaspoon of finely ground coriander seed
        1 teaspoon vadouvan
        Half toe look

        Roadmap

        Find out where your strawberries come fromDiscover where your berries come fromDiscover where your cherries come fromDiscover where your tomatoes come fromDiscover where your peppers come fromDiscover where your specialties come from
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