200°C · 15-30 minAllergens
Selderij
Noten
SulfietRoasted Iberico with Ajo Verde
A luxurious dish from Spanish cuisine! Our chef Lex came up with the idea of slow-cooking Iberico pork shoulder, then roasting it and glazing it with a hint of cocoa. Alongside, Lex prepares ajo verde, a typical Spanish dip made from almonds, blanched garlic, fresh basil, and dill. Patatas bravas is a classic Spanish potato dish, and Lex has put his own twist on it with roasted baby potatoes, butter beans, crispy red pepper, dressed with a virgin sauce of pimentón de la Vera. It is served with blanched green asparagus, runner beans, and haricots verts. Buen provecho! The dish may differ from the photo.
Iberico pork shoulder, green asparagus, haricots verts, runner beans, red pepper, spring onion, garlic, baby potatoes with skin, lemon, fresh basil, dill and parsley, butter beans (lima beans), smoked paprika powder, almond flour, Dijon mustard, baking soda, cocoa, homemade veal stock (contains celery), extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: noten, selderij, sulfiet.
Microwave
Remove the container with ajo verde (green sauce) from the tray. Heat the meat, vegetables, and potatoes loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the ajo verde (cold).
Oven — 200°C, 15-30 minMarleen's choice
Remove the container with ajo verde (green sauce) from the tray. Heat the meat, vegetables, and potatoes covered with aluminium foil or an ovenproof dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the ajo verde (cold). Disposable containers cannot be used in the oven, transfer to an oven dish.