A simple guide to cook and serve the different ingredients in this box
Fazenda at Home Box - June Edition
Salt & Pepper as required.
Take your Ibérico ham out of the fridge around 30 minutes before you intend to put your picada together.
Bake your cheese bread for 10-12 minutes on a 200-degree oven, until they’re fluffy and golden.
To put your picada together you can use a wooden serving board. Put your chamomile olives and your biquinho peppers in small dishes/bowls, remove your chorizo fingers from the packaging and arrange on your board together with your jamón ibérico.
The time to enjoy your picada is very personal. Some of us having it while we’re cooking our mains, but it can also be served as a starter for all to enjoy before the main dishes.
If you ordered your Estrella Inedit, now is the time to open it and enjoy it too.
Heat a thick-bottom pan, add oil and once it starts smoking sear your tomahawk on each side for 3 minutes.
Put your tomahawk in an oven tray and cook in your 200-degree oven for 12 to 13 minutes for a medium rare cooking point. Add some 3-4 minutes for medium.
French-trimmed lamb rack
We’ll repeat the same searing step as with the tomahawk, 3 minutes on each side of the lamb racks.
Put both racks on an oven tray and cook on your 200-degree oven for 15 minutes.
Your Anna pommes potatoes can also go in on a separate tray and cook for 15 minutes as well until you see them golden.
Remove your potatoes from the oven, open your piquillo peppers and place both on a serving dish.
Now it’s time to enjoy this beautiful meal, Fazendeiros.