Recently I had the pleasure and honor of cooking with some very very talented Spanish chefs. To work with such amazing people was truly a privilege, and one of the highlights of my career to date.
So what did I learn? 2 amazing things which are worthy of mention....
The first being the most sensational fish garnish I have ever tasted in my life. So unbelievable that I am scared to ever repeat it for fear of disturbing the memory....In fact I am not even sure that I am going to share it with you because it feels too precious. But let me just say this: if you tasted this puree you would think twice about ever wasting lemon pith again!!!
The second and the item I am happy to talk about: Jamon iberico de belotta!! Oh my..... I know Jamon is not a new ingredient, but to me, tasting this fine Spanish jamon iberico was definitely a new experience......sliced wafer thin.....on crusty bread ....oh stop!! I know for a fact that there was a whole lot going on in that kitchen, in test tubes and on micro scales but I was in heaven with my ham. Not bad for a gal who hates pork hey? I have to admit I did learn (observe) quite a bit more then I knew about molecular gastronomy and all the smoke and mirrors tricks, but at the end of the night I could only think about lemon pith and ham. So when there was still a leg of Jamon Iberico de belotta remaining in the kitchen and we were offered to take it home as a token of the chefs appreciation I all but fainted then and there. It was as though some one had offered me a lump of gold, I was completely overwhelmed. So that weekend we made a tribute to the ham in a very simple dish I hope did it justice... and I really very nearly changed the name of my blog to... pea and pig. This combination and simplicity is just heaven. Pea and ham you can't go wrong...I made a very simple pea puree using garden fresh peas and mint, added some snow peas and fresh peas for texture and ate it with my delicious Jamon iberico. So glad I got to work with these amazing innovators oh and glad I got to take home the prize pig.
2 comments:
Pea and Pig! Yes, why not! It has a nice ring to it :) That's a gorgeous looking plate of food, by the way. I love the vibrant green pea sauce.And good on you for scoring some top rate ham. Where was this special cooking event?
Hi Y, I worked with them at a private dinner where my hubby works...so lucky. ps thanks for the nibs clue, I can't wait to taste them!
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