By Celia Jiménez. Restaurant Bodegas Campos.

The tapas and dishes of Chef Celia Jimenez leave no-one indifferent. In fact, she has been awarded on various occasions for her culinary know how. “An entertaining form of understanding gastronomy” is a definition for Celia’s preparation of tapas which are always small pleasures for all.

Ingredients

For the marinated meat:

500 gr. Iberian meat · 100 gr. of Argentinean musa sauce · a tablespoon of olive oil dry thyme · a a tablespoon of dry thyme · atablespoon of montilla wine · salt

For the roasted potato:

1 scallion · 1 potato · a tablespoon of cooking salt · a tablespoon of olive oil

For  MUSA mayonnaise foam with oliveoil:

225 gr. mayonnaise · 50 gr.of potato water · a tablespoon of table salt

Others: Others: Salt flakes · Argentinean Musa sauce · sprouts

Preparation

For the marinated meat:

Put the Argentinean sauce in a container and add the olive oil, fine wine, salt, thyme and rosemary. Mix it and set it aside. Clean the meat, getting rid of the fat. Cut and coat it with the marinade. Let it marinate for approximately 12 hours.

For the roasted potatoes:

Clean the potatoes and roll them up in aluminum foil with cooking salt. Roast them at 200 degrees for 30 minutes until they are tender. Peel them and add the scallions, finely chopped, the olive oil and the salt. Set them aside.

For the mayonnaise foam:

Thin the olive oil  MUSA mayonnaise with the potato water and salt it to taste if necessary. Put it a siphon, set the charges and let it sit at 4 degrees.

Plate organization and presentation:

Brown the meat on the nonstick side, bake it at 180 degrees for four minutes and let it sit before serving. Put the meat on a drop of the Argentinean marinade along with the potato and mayonnaise. Top it off with the salt flakes and sprouts.

More recipes by Celia Jiménez. Restaurant Bodegas Campos.