Vegetable medley

with samjang and iberian ham

  • Cook By: Eduard Xatruch. Restaurant Compartir
  • Theme: Meat dishes Influencer
  • Main Ingredients: ham, vegetable
  • Serving Size: 4

For the Iberian ham broth

Ingredients

Directions

  • 1 Blanch the trimmed bones.
  • 2 Once blanched, add them to the water with Yondu, Light(Jang Sauce).
  • 3 Cook over a low flame for 2 hours, removing any foam that rises to the surface
  • 4 Strain through a cheesecloth, degrease, and store in the refrigerator.

For the vegetable medley juice

Ingredients

Directions

  • 1 Peel and chop the onion.
  • 2 Add Seasoned Soybean Paste(Ssamjang) and a bit of oil to the onions and sauté for 1 minute.
  • 3 Add the ham broth and cook for 15 minutes, adding salt to taste if necessary.
  • 4 Set aside in the refrigerator.

For the blanched vegetables

Ingredients

  • Salt
  • Water
  • 8 ea Cauliflower florets
  • 4 ea Green onions
  • 12 ea Tender green beans
  • 2 ea Artichokes
  • 4 ea Baby zucchini
  • 4 stalk Green garlic
  • 2 ea Carrots
  • 16 ea Wild asparagus
  • 8 ea Green asparagus

Directions

  • 1 Peel and cut the green asparagus in half.
  • 2 Remove the woody part of the wild asparagus and cut each one in two.
  • 3 Peel and turn the carrots.
  • 4 Peel the green garlic.
  • 5 Cut each baby zucchini in 4 lengthwise slices.
  • 6 Clean the artichokes and cut each one into 4 wedges.
  • 7 Remove the threads from the beans and cut each one into 3 pieces in a slight diagonal shape.
  • 8 Blanch all the vegetables separately in salted water and cool down in salted ice water.
  • 9 Drain and store in the refrigerator.

For the papillots

Ingredients

  • 4 piece Carta Fata paper (40 x 30 cm each)
  • Blanched vegetables (see above)
  • Vegetable medley juice (see above)

Directions

  • 1 Distribute the vegetables among 4 papers.
  • 2 Add 75 g of medley juice to each of them and close the papillots.

For the herbs and flowers

Ingredients

  • 4 stalk Fennel
  • 4 ea Begonia flowers
  • 8 ea sprouts of crystalline iceplant
  • 12 leaf Fresh basil
  • 12 leaf Fresh mint

Directions

  • 1 Select all the herbs and flowers and distribute into 4 groups.

Presentaion

Ingredients

  • 120 g Slices of Iberian ham

Directions

  • 1 Heat the papillots in a dry pan over a medium flame.
  • 2 Arrange the slices of Iberian ham on a plate and the herbs and flowers in individual bowls.
  • 3 Allow the papillots to boil for 1 minute.
  • 4 Serve the papillot by opening it with scissors. Finish adding the fresh herbs and flowers, and the slices of Iberian ham that will be placed with tweezers.