Name: Jamón Ibérico with Figs & Croutons
Yield: Serves 4
Cuisine: British
Ingredients: 280 g 24-month aged Jamón Ibérico slices; Baby cos leaves, for serving; ½ vanilla bean; 1 litre (4 cups) lemon extra virgin olive oil; 2 fresh thyme sprigs; 2 ripe figs, cut into very thin wedges; Sea salt flakes, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning; 1 garlic clove, unpeeled, bruised; 500 ml (2 cups) vegetable oil; 2 fresh rosemary sprigs; ¼ loaf white sourdough (1-2 days old is best)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

280 g 24-month aged Jamón Ibérico slices
2 ripe figs, cut into very thin wedges
Baby cos leaves, for serving

Method

Begin with making the vanilla lemon oil. Place the lemon oil in a bottle. Scrape the seeds from the vanilla bean and add to the oil. Mix until well combined. Seal airtight. Set aside for at least 2 days to infuse.
Now you can make the migas. Line a baking tray with paper towel. Cut the bread into 1-2cm pieces. Heat the oil in a saucepan over low heat. Add the g

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Jamón Ibérico with Figs & Croutons

Ingredients

Method

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