Leftover Iberico Presa - served with bread, red onion chutney, and fried egg
Recipe for luxury hash
We hate food waste and take pride in using our leftovers. Here is a sous-vide cooked Iberico Presa with a fried egg, toasted day-old bread, red onion chutney, and crème fraîche dressing.
Servings: Portions
Luxury Hash
Leftover Iberico Presa - served with bread, red onion chutney, and fried egg
Ingredients
- 250 gram Iberico Presa
- 30 gram Red Onion Chutney
- 2 pcs. Bread It can be rolls, baguettes, or white bread
- Sour Cream Dressing Season to taste
- 1 clove Garlic
- 1 pcs. Fresh thyme Twig
- 2 pcs. Egg
- 7 gram Butter
Instructions
- The dish is made of leftovers, so all parts of the dish should be prepared at the same time. The bread should be sliced and toasted on both sides. The meat must be taken out of the bag and cut into pieces of about 2x3 cm. Since the meat is cooked sous vide, it's already ready, so the brief time in the pan is only to warm it up. It doesn’t need to be very hot for this dish. The butter should be melted over medium-high heat in a large sauté pan, and the meat should be cooked with a split clove of garlic and a sprig of thyme on one side, while the egg is fried on the other side. Quickly turn the meat so that it develops a bit of a crust and gets some heat on all sides. It shouldn't get too hot since the meat is already cooked. We break the yolk of the egg before flipping it, but that’s a matter of taste.
Serving
The toasted bread should have a bit of crème fraîche dressing and a spoonful of red onion chutney. Place the egg on top and serve everything together with the meat.
Notes
If, for instance, you also have leftover boiled potatoes, they can be cut into small cubes and fried together with the meat.
The meat is leftovers from this preparation of Iberico Presa. It is important when you have sous vide cooked meat leftovers to pack them in a bag immediately after slicing and cool them down right away. Bacteria thrive in the temperature range of 7-54 degrees Celsius (45-129 degrees Fahrenheit), so the quicker you get the meat below 7 degrees, the better.
The meat is leftovers from this preparation of Iberico Presa. It is important when you have sous vide cooked meat leftovers to pack them in a bag immediately after slicing and cool them down right away. Bacteria thrive in the temperature range of 7-54 degrees Celsius (45-129 degrees Fahrenheit), so the quicker you get the meat below 7 degrees, the better.