IBERIAN PRESA IN ESCABECHE AND CUSCÚS DE PASAS
600 gr. Iberian presa
1 whole garlic
Cloves, cumin, oregano, bay leaf and pepper
90 ml. Vinegar Reserve of Huelva
100 ml. Fine Spinapura
Extra virgin olive oil (EVOO) and salt
We clean the presa and we mark to strong fire in a frying pan. We take out and reserve. We lower the heat and add the vegetables and when they are poached we put the spices, the wine and the vinegar. Let boil between 15 – 25 minutes. Remove from the fire and place the presa in the pickle for 4 hours.
250 gr. Couscous
250 ml. Vegetables stock
2 cloves of garlic
75 gr. Onion
50 gr. Raisins without seeds
Extra virgin olive oil (EVOO), salt, cumin and fresh coriander
In a casserole with EVOO, sauté garlic, onion and pepper until they are lightly fried. We add the raisins and the ground cumin.
In a saucepan heat the vegetable broth and when it breaks to boil add the couscous and remove from the heat, let it well for 3 minutes. After the rest, put it back in the fire and add the EVOO and stir with a fork until the grain is loose. Finally we put the couscous with the raisins and add fresh coriander.
SAUCE OF VEGETABLES AND VANILLA
250 gr. pumpkin
250 gr. Red pepper
250 gr. Zucchini
200 gr. Onion
EVOO, Salt pepper and vanilla oil
We cut the different vegetables into regular pieces. We sauté each vegetable by independent. We mix and season them with vanilla oil, salt and pepper.