Ibérico Wellington

Shishito Duxelles:

• 12 shishito peppers
• 2 shallots, brunoised
• 2 tablespoons chopped flat leaf parsley
• 1 cup blended or vegetable oil
• Salt to taste

Charred Eggplant Purée:

• 1 medium eggplant
• 2 tablespoons small diced red onion 
• 1 tablespoon thinly sliced garlic
• 2 tablespoons extra virgin olive oil
• 1 cup chopped fresh plum tomatoes
• 1 teaspoon hot smoked paprika
• 1 tablespoon squid ink

Chorizo Powder:

• 2 pounds chorizo bilbao, sliced
• 1 tablespoon tapioca maltodextrin

Saffron Béarnaise:

• 1 cup Champagne vinegar
• ½ cup brunoised shallots
• 2 pinches saffron
• 4 egg yolks
• 2 cups (4 sticks) melted butter
• Salt to taste

Pine Nut–Pork Jus:

• 1 cup reduced pork jus or high-quality pork stock
• 1 tablespoon toasted pine nuts
• 1 tablespoon extra virgin olive oil

Wellington:

• 1 pound Ibérico presa
• 1 bunch Swiss chard
• 2 eggs, beaten
• 2 puff pastry sheets

Make the shishito duxelles: in a small saucepot, combine the shallots and 1/4 cup blended oil. Cook the shallots over low heat until just tender. Strain thoroughly through a fine mesh sieve, reserving the shallots, and let chill. 

Place 3/4 cup blended oil in a small saucepot and heat to 350°F. Fry the shishitos in the oil until they just begin to blister. Remove the shishitos from the oil and drain them thoroughly. When the shishitos are cool enough to handle, remove the stems and chop them finely. In a small mixing bowl, combine the chopped shishitos, shallots, and parsley. Season to taste with salt and set aside. 

Make the charred eggplant purée: place the eggplant directly onto a gas burner and char over medium heat until the skin begins to blister and wilt. Remove from the heat and wrap the eggplant in aluminum foil. Once eggplant is completely tender, remove the foil and scrape out the interior, discarding the skin. 

In a small saucepot, sweat the onions and garlic in the olive oil until tender, about 5 minutes). Add the tomatoes and cook for another 2 minutes.  Add the scraped eggplant and hot smoked paprika and cook until no moisture remains. Place in a blender with the squid ink and blend until smooth. Pass the purée through a fine strainer and set aside.

Make the chorizo powder: in a small saucepot, cook the sliced chorizo over medium heat until all of the fat has rendered. Strain thoroughly, saving the chorizo for another dish.  In the bowl of a food processor, combine the chorizo fat with the maltodextrin. Pulse until a powder forms. Set aside.

Make the saffron béarnaise: place the Champagne vinegar, shallots, and saffron in a small saucepan and cook over medium heat until the shallots are tender and vinegar is reduced by two-thirds. In a blender, combine the shallot reduction with the egg yolks and blend for 2 minutes. Slowly stream in the melted butter until an emulsion forms and the sauce is smooth. Season to taste with salt and reserve in warm place until ready to serve.

Make the pine nut–pork jus: just before serving, in a small saucepot combine all ingredients. Bring to a simmer. 

To make the Wellington: in a pot of boiling salted water, blanch the Swiss chard for ten seconds and shock immediately in ice water. Drain the chard and pat dry with paper towels. Portion the presa into four 4-ounce pieces. Wrap the presa carefully in a layer of shishito duxelle and then Swiss chard. Wrap in the puff pastry. 

Brush the puff pastry generously with the egg wash and bake in the oven at 400°F until the temperature of the presa reaches 115°F.  Slice and serve. Garnish with the eggplant purée, chorizo powder, saffron béarnaise, and pine nut–pork jus.