NEWSRITUAL, RECIPES AND PAIRINGSEVENTSPRESSCOPYRIGHT
	February 21, 2012 AUTHORIZATION TO EXPORT TO EUROPE From Feb 2012 the Secretos de la Union plant is allowed to export to ... [Read more] September 15, 2011 WAGYU TASTING AT HEDIARD, PARIS, FRANCE On September 15th, together with our European distributor, we made a ... [Read more] August 2011 AUTHORIZATION TO EXPORT TO THE UNITED STATES From this month the Secretos de La Unión plant is authorized to export to ... [Read more] Recipes with "Jamón Patagónico - Secretos de La Unión" ® (4-6 people each) By: Thomas Olivera Leiva, Executive Chef, Adra Restaurant, Hotel Ritz Carlton Santiago, Chile AMUSE BOUCHE PATAGONIAN CURED WAGYU WITH HONEY AND GINGER JELLY, TOAST AND CREMOLATA Ingredients: 30 g Patagonian Cured Wagyu 50 ml Honey 10 g Ginger 5 g Agar agar Baguette Bread, or other white bread 5 g lemon zest 1 Red pepper Parsley Sprigs of thyme Directions Dilute the honey with some water in a pot, together with peeled and chopped ginger until the honey is infused with ginger. Once ready, filter and boil again the honey, add the agar agar and once it reaches the boiling point, pour it into a bowl and cool it down in the refrigerator to form the jelly. Cremolata: Chop the peppers and parsley and mix them up with the lemon zest. Cut rectangles of toasted bread. Wrap small rectangles of jelly with the sliced Cured Wagyu and put it on the toast. Decorate with jelly strips and a bit of the cremolata. Also place in front of each a cube of jelly decorated with a sprig of fresh thyme. [Print]   [Back] PATAGONIAN CURED WAGYU COLD LASAGNA, MUSHROOMS AND STRAWBERRIES WITH MINT Ingredients: 30 g Patagonian Cured Wagyu 30 g Cured Wild boar 30 g Cured Smoked lamb 30 g Cured Deer meat variation of mushrooms 60 g Strawberries 10 g Mint 70 ml red wine Directions Cook the chopped mushrooms in a pan with a little olive oil, add red wine. Then add the chopped strawberries with mint at the end. Add some salt and pepper, if necessary. Place a layer of one of the cured meats in a circular pan, put a thin layer of the mushroom and strawberries mixture on top of it, then put another layer of one of the other cured meats, and so on; until you reach the edge of the pan. Garnish with chopped mint and strawberries cut into cubes. [Print]   [Back] CURED MEAT SALAD WITH PECORINO CHEESE, TOMATOES AND A DARK BEER DRESSING Ingredients: Variety of lettuces (minimum 3 types) 200 g Cured meat (Deer, Wagyu, Smoked Beef) 100 g feta cheese 500 g tomatoes 200 ml Stout 20 ml balsamic vinegar Chives Directions Mix the different lettuces. Add diced tomatoes (peeled and seeds removed) to the mix. Heat the beer in a saucepan and let it reduce by one third, then add a little balsamic vinegar. Dress the greens with the sauce, together with the tomatoes, feta cheese cut into triangles, and the cured meats. Serve on the center of the plate, decorated with chopped chives and the remaining beer dressing. [Print]   [Back] SMOKED CURED BEEF ROOLS WITH NATIVE POTATO STEW AND DEMI GLACÉ SAUCE Ingredients: 300 g Smoked Cured Beef 4 boiled eggs 2 carrots 2 units of Spinach 500 g native potatoes 10 g Bacon 30 ml Cream 20 g Goat Cheese Parsley Cherry tomatoes Demi glace sauce Directions Cook eggs, cut spinach and carrots into sticks, and cook vegetables separately. Once cooked, put them aside. Cut potatoes with skin into cubes and cook them in salted water. Once cooked put them aside and let them cool down. Mix the cooked potatoes with minced bacon, cream and bind all with goat cheese. Finish it with chopped parsley. Cut eggs into cubes, add carrots and spinach, and wrap it with the Cured Meat slices. Use aluminum foil to support the shape. At serving time, arrange the potato stew in the middle of the plate, put the 3 rolls on top, and garnish with potato chips, cherry tomato halves and demi glace sauce. [Print]   [Back] TURKEY BREAST STUFFED WITH PATAGONIAN CURED WAGYU AND PLUMS, WITH MASHED TOPINAMBUR POTATOES AND WINE SAUCE Ingredients: 600 g turkey breast 30 g diced Patagonian Cured Wagyu 200 g sliced Patagonian Cured Wagyu 50 g dried plums 500 g Topinambur potatoes 30 g Butter 20 ml Cream Parsley 100 ml red wine 50 ml demi glacé Spinach leaves Directions Hydrate plums in red wine, then mix them with the cubes of Patagonian Wagyu. Fill the turkey breast with this mix. Once filled wrap the turkey breast with sliced Patagonian Waguy, then wrap it with aluminium foil. Cook for 35 minutes in chicken broth, remove from stove and let it cool down. Peel and cook the topinambur potatoes in salted water. Once cooked mash them and finish with chopped parsley. Fry spinach leaves for garnish. Mix the demi glace sauce with red wine and let it slightly reduce. Cut the turkey breast in medallions and brown them on their face, served on mashed potatoes, decorated with spinach and red wine sauce. [Print]   [Back]