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Ajo Blanco with Presa Ibérica Tartare

If you are looking for a show-stopping starter that balances rich, creamy textures with bold, savory flavors, this Ajo Blanco with Presa Ibérica tartare is the ultimate dish. It is a modern twist on the classic Spanish white gazpacho, elevated with a Korean-inspired pork tartare.

There’s something unapologetically confident about serving tartare. It’s raw, refined, and demands attention. This is Iberian Pork so it shouldn’t be done with regualar pork. It’s important that you buy premium quality presa and it should be frozen for 24-72 hours to kill parasites.

Ingredients

For the Ajo Blanco (Chilled Almond & Garlic Soup):

  • 100g Blanched almonds
  • 1 cloves Garlic (adjust to taste)
  • 1 Stale bread
  • 150ml Cold water 
  • 40ml Extra virgin olive oil
  • Salt to taste

For the Presa Ibérica Tartare:

  • Presa ibérica, finely diced
  • 1 shallot, finely chopped
  • 1 tbsp Capers, rinsed and chopped
  • Tablespoon of finely chopped coriander
  • 1 tsp Gochujang (Korean chili paste)
  • 1 tsp Tommy K
  • 1 tsp Dijon mustard
  • Dash of Lea & Perrins 
  • Salt and cracked black pepper
  • 1 Egg yolk

To Serve:

  • Good quality extra virgin olive oil (for finishing)
  • Olive oil crackers (or any crunchy toast/bread)

preparation

The Ajo Blanco:

  • Place the almonds, garlic, and the bread into a high-speed blender.
  • Begin to blitz, streaming in the cold water gradually until the mixture moves freely.
  • With the motor running, slowly drizzle in the olive oil until the mixture emulsifies and becomes smooth and creamy.
  • Season with salt. Taste and adjust seasoning or garlic as needed.
  • Transfer to the fridge to chill thoroughly. The cold temperature is crucial for the texture and flavor of this dish.

The Tartare:

  • Ensure all your ingredients and a mixing bowl are very cold.
  • Finely dice the Presa ibérica, shallots, and capers. It is important that everything is chopped dry to prevent a soggy texture.
  • Place the chopped meat, shallots, capers, and fresh coriander into the chilled bowl.
  • Add the gochujang, Tommy K, mustard, and Lea & Perrins. Season with salt and pepper.
  • Mix gently to combine. Do not let this mixture sit for too long.
  • Just before serving, add the egg yolk and fold it through the mixture. This acts as the binder that pulls the tartare together.

To Plate:

  • Spoon the chilled Ajo Blanco onto the base of the plate.
  • Place the Presa Ibérica tartare directly in the center of the soup.
  • Finish the dish with a generous drizzle of good extra virgin olive oil.
  • Serve immediately with olive oil crackers on the side.

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