By our Executive Chef Fran Martinez
Fazenda at Home Box
In our Fazenda at Home Box you have everything you need to create a fantastic Fazenda experience at home.
100g Salchichón Ibérico
2 Empanadas (Chicken - Tomato/Mozzarella)
8 Pães de Queijo (Cheese bread)
180g Morrones (Piquillo peppers)
300g Garlic & herb potatoes
20g Chimichurri (Dry Mix - vinegar and olive oil need to be added)
2g Salt flakes
275g Wagyu Picanha
380g Ibérico Pork Tenderloin
250g Patagonian Lamb Cutlets
2 Dulce de leche alfajores
10 Chocolate mini-churros
Take all the contents out of the box (apart from the churros) and keep them at room temperature at least 1 hour before cooking.
Pre-heat your oven at 200 degrees, and choose a pan or skillet where you will cook your meat (preferably a cast iron or thick-bottom pan).
For your chimichurri, in the same pot where you get the dry mix, add a third of warm water, and rehydrate all the herbs and spices, then add a third of oil and a third of vinegar. Combine all together and keep aside.
Open your salchichón and place it in a plate or board - charcuterie benefits from breathing a bit before consuming. Drain your olives and place them in a bowl or over your charcuterie.
Remove all packaging from your meat and pat dry to remove any moisture. This will help to create better caramelisation on the outside of your meats. Slice your pork in medallions of around 1 inch, and season all your meats with salt flakes.
With the oven at 200 degrees, tear the lids off your potato and empanadas containers. Place your cheese bread on a tray so they don't stick together when baking. Remove your alfajores from their container - you will use this to bake your churros.
Place the potatoes in the oven first and after 6 minutes add all the other containers for another 10-12 minutes (empanadas, potatoes, churros and pão de queijo). In the meantime we are going to cook our meats. Remember you know your oven best, if you see things need a couple more or fewer minutes please adapt accordingly.
For the cooking of the meats, make sure your pan/grill is piping hot. We recommend cooking each side of the meats for around 3 minutes for a medium-rare point, but extend or reduce timings depending on your preference. Wagyu Picanha benefits from a medium cooking point due to the high level of fat that characterises it. This will allow time for the fat to melt and render beautifully and make it more tender.
Once the meats are cooked to your preference leave them to rest for a few minutes, covered with foil. This step is what we call resting the meats and it's key to juices are kept inside.
At this stage everything in the oven will be ready so take them out and plate them up, leaving the churros aside for later (you can turn off the oven now as well). To enjoy your churros just put them back in for a few minutes, they turn to a perfect gold with the residual heat from the oven.
The Piquillo peppers are already cooked (they're cooked over charcoal) and can be consumed at room temperature as a perfect meat side. Just drain the oil and place them in a plate with some salt flakes over.
The only meat that will need slicing will be the Picanha. Remember it's always better to slice against the grain and with your knife at a 90-degree angle.
Now it's time to sit down and enjoy your Fazenda experience at home with your preferred drink, and your preferred company.