Watercress Gazpacho, Peas, Cinco Jotas jamon and goat’s CurdAsador 44
For the Gazpacho
- 2 heads of watercress
- 125g garden peas
- 35g mint
- 50g bread
- 350ml water
- 100ml olive oil
- 30ml sherry vinegar
- season to taste
For the Peas and Goats Curd
- 150g fresh garden peas
- 75g Cinco Jotas Jamón Ibérico puro, fine diced
- 30g tocino de Jamón Ibérico de bellota
- 1 clove garlic
- Pinch of fresh lemon thyme
- 1 X 300G tub of La Bauma goats’ curd (or local variety if unavailable)
- 3 eggs, beaten
- panko breadcrumbs
For the Garnish
- Hand carved Cinco Jotas Jamón Ibérico de Bellota puro
- Arbequina extra virgin olive oil
For the Peas and Goats' Curd
Blanch the peas and mint in salted boiling water for 1 minute. Refresh in iced water. Soak the bread in the water. Add the bread, peas, mint and ½ the water to the blender, start blitzing. Start adding the watercress, blending until smooth, adding more as you go along, with more water for consistency as needed. Once blended and smooth, start adding the olive oil and sherry vinegar. Season to taste. Transfer immediately sit over to a bain marie of iced water to refresh, keep cold and keep it’s lovely green colour.
When ready to serve, pour into a bowl.
For Peas and Goats'Curd
Peel and slice the garlic clove, add to a frying pan with the jamón fat (tocino)and thyme. Fry until the fat has melted and the garlic is golden. Add the diced jamón and sautée until it starts to go crispy. Add the peas, sautée and stir for up to 2 minutes.
For the goats’ curd, roll into small evenly shaped balls. Roll in flour, then the egg, then into the panko breadcrumbs. When ready to serve, fry in hot oil until golden.
Serve your peas and jamón ontop of the gazpacho in your chosen bowl. Arrange the crispy goats’ curd on top. Garnish with fresh slices of Cinco Jotas jamón, then some arbequina olive oil and an optional sprig of watercress. Enjoy with a glass of amontillado sherry!