The 15 Iberian tricks of Juanlu Fernández
We share with you 15 Iberian tips created by Michelin star chef Juanlu Fernández. The Jerez native behind the success of the restaurants Lú Cocina y Alma (Jerez de la Frontera, one Michelin star) and the Restaurant Maison Lú (Marbella). We'll tell you his Iberian tips so you can apply them at home!
/wp:paragraph wp:headingDiscover the Iberian tricks
/wp:heading wp:paragraph1. When cleaning a Montesano Iberian pork shoulder, melt all the trimmings with garlic and paprika. This fat is incredible for risotto with potatoes.
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2. Melt the fat from the Montesano Iberian ham to sauté vegetables.
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3. Fry an egg with lace and, straight from the pan, place some very thin slices of Montesano Iberian loin on top.
/wp:paragraph wp:paragraph4. Chop Montesano Iberian sausage into a tartar, season with egg yolk and mustard and place on toast.
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5. On a lightly cooked potato omelette, place a good piece of crumbled Montesano Iberian morcón.
/wp:paragraph wp:paragraph6. When making meatballs, add a portion of Montesano Iberian sobrasada to the meat mixture.
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7. Open some fresh razor clams and, while still hot, place a thin slice of Montesano Iberian ham on top.
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8. Cut thin slices of Montesano Iberian folded loin and place them on a baked potato with salt and olive oil.
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9. Place a whole piece of Montesano Iberian pork on a cloth and bury it in salt without touching it for 48 hours; cut into slices and eat raw.
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10. The Montesano Iberian ham or shoulder cubes are ideal to put in a salad, instead of shrimp or tuna.
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11. Put a good amount of Montesano Iberian sobrasada on a neutral croquette base.
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12. Heat a large regañá and place any of the Montesano Iberian cured meats on top. At the table, break up the regañá with a spoon. Celebrate.
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13. Marinate the Montesano Iberian pork shoulder in soy and vinegar for 12 hours and roast whole to cut like roast beef.
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14. Place a piece of Montesano Iberian chorizo and eggs in an airtight container. Eggs are porous and absorb the aroma of the chorizo. Surprise!
/wp:paragraph wp:paragraph15. When you finish your Montesano Iberian ham or shoulder, cut the bone to place in your stews.
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About Juanlu Fernandez
/wp:heading wp:paragraphHe started working at the age of 14 in renowned pastry shops in Andalusia. Afterwards, he joined Martin Berasategui*** in Lasarte (Basque Country) where he was given the responsibility of being second chef at the MB** restaurant in the Abama hotel (Tenerife). After that, he spent two years with Paolo Casagrande (chef at Lasarte*** in Barcelona, owned by Martin Berasategui). He then spent 10 years as the gastronomic manager and right-hand man at Ángel León's Aponiente***.
/wp:paragraph wp:paragraphRegarding his culinary philosophy, Juanlu Fernández is clear: his passion is French cuisine with a touch of Andalusian character, as he explains in his interview with Tamara Ariza for Gurmé Cádiz. “I have two ways of creating a dish, one of them is to take local products and give it a classic touch, a French touch, with a hint of the past, as I call it. I think that today we forget the great classics. For example, we take a galley from Cádiz and make a quenelle lyonnaise or we take a duck from Bresse and make it like a free-range chicken from here. Both poles are always present because I am an Andalusian chef in love with France and French cuisine, but I make it our own. At Lú we replace the butter with manteca colorá or Burgundy and Bordeaux wines with oloroso and amontillado, that is, we slightly disrupt the classic French recipe book and teach it to speak Andalusian. Take a duck or a foie gras that is the best in the world and say: come here and I will teach you to speak like they speak in Jerez, and make that duck dance bulerías at the end”
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