Iberian Ham Layered Rolls with Quince Sauce | Thermomix Recipe
Prep Time: 25 minutes | Cook Time: 35 minutes | Servings: 4 | Recipe Categories: Gourmet, Special Occasion
Nutrition Facts (per serving):
Calories 450 kcal | Fat 25 g | Carbs 20 g | Protein 30 g
Delicious Iberian Ham Layered Rolls with Quince Sauce: A Culinary Delight
Looking for a dish that dazzles with its presentation while also delighting the palate? Iberian Ham Layered Rolls with Quince Sauce is a masterful blend of textures and flavors that will elevate any meal into a true feast. The combination of succulent Iberian pork tenderloin, the sweetness of quince paste, and the smoothness of cream creates a dish that becomes the star of your special gatherings.
In this recipe, we’ll guide you through each step to create this culinary delight using your Thermomix, making the process simple and ensuring spectacular results. Get ready to impress your guests with this sophisticated, flavor-packed meal that feels like it comes straight from a fine dining restaurant!
Ingredients:
For the Layered Rolls:
- 2 pork tenderloins (about 1 lb)
- 3.5 oz Iberian ham (sliced)
- 5 oz York ham (sliced)
- 5 oz melting cheese (like mozzarella or Gruyère)
- 5 oz pancetta (sliced)
- 5 oz dried plums (or prunes)
- Salt and pepper to taste
- 2 cups water (for steaming)
For the Quince Sauce:
- 12 oz onion (sliced)
- 3.5 oz butter
- 2 tbsp olive oil
- 6.8 oz cooking cream
- 7 oz quince paste (or membrillo)
- 5 oz sliced mushrooms
- Salt and pepper to taste
Step-by-Step Instructions:
1. Prepare the Layered Rolls:
- Trim the tenderloins: Clean the pork tenderloins, removing any visible fat.
- Season and layer: Season one tenderloin with salt and pepper, placing it on a large piece of plastic wrap. Layer the Iberian ham, York ham, and cheese on top in that order.
- Add pancetta and plums: Slice the pancetta and chop the dried plums into small pieces. Place them on top of the cheese.
- Roll and secure: Roll the tenderloin tightly like a Swiss roll, ensuring to wrap it well with pancetta. Wrap it tightly in plastic wrap, pressing to compact, and tie the ends securely.
- Steam cooking: Place the roll in the Varoma container. In the Thermomix bowl, add 2 cups of water, set to cook for 35 minutes at Varoma temperature, speed 2.
2. Prepare the Quince Sauce:
- Sauté the onion: In a clean Thermomix bowl, add sliced onion, butter, and olive oil. Chop for 3 seconds on speed 4, then sauté for 15 minutes at Varoma temperature, speed 1.
- Incorporate the sauce ingredients: Add cooking cream and quince paste. Blend for 30 seconds on speed 9 until smooth.
- Add mushrooms: Stir in the sliced mushrooms, season with salt and pepper, and cook for 10 minutes at 100°C, speed 1.
3. Assemble and Serve:
- Slice the rolls: Remove the plastic wrap from the pork rolls and cut them into medallions.
- Plate the dish: Arrange the medallions on a plate and drizzle the hot quince sauce over the top.
- Pair and enjoy: Serve immediately with sides like mashed potatoes or steamed vegetables for a complete meal.
Tips for Success:
- Perfect texture: Ensure the plastic wrap is tightly secured to maintain the shape of the pork tenderloin.
- Flavor variations: Feel free to substitute dried plums with dried apricots or dates for a different flavor profile.
- Elegant presentation: Garnish the dish with fresh herbs like parsley or thyme to add a touch of elegance.
This Iberian Ham Layered Rolls recipe is perfect for impressing your family and friends during special occasions. With your Thermomix, the process is simplified, making cooking a joy rather than a chore. Whether for a holiday meal or a cozy dinner, this dish is sure to become a favorite!
