Jamón Ibérico with Figs & Croutons

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

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

Oceania
Europe
Australian
Australia
United Kingdom
Sydney
Dinner
Mediterranean

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