Christmas is ahead (big news huh?) and I'm in charge of food. And I tend to get a little adventurous for Christmas dinners since it's one of the few occasions in the year for homemade fancy food.

So here are my 2 main ingredients:



I couldn't resist but buying it when I saw this nice neck piece of Iberico Pork. Iberico Pork has this very intense flavor you might know from some spanish hams. I think I'm gonna fill it with fennel, some rosemary, maybe anise, and I really would like to cook it sous-vide with a little white wine for several hours, but I'm not sure if I'm patient enough. I'm still open for inspiration until wednesday though..



I think you guessed who this big boy is. I prepared it and it now lies in a terrine in the fridge. I think I messed it up though. Thought it would be much easier to pull out the veins :=/ .
Anyways, good luck for all of your christmas dinners and happy holidays!

Update:

So after 2 days in the fridge my friend the goose foie looks like this. I cut out a small piece and its at least edible regarding the taste. It looks a bit dirty though, let's see what our guests will say tomorrow hehe.



My other buddy, Mr Iberico got seared in a cooker and doused with white Port. It's now in the oven at low temperature for several hours. I realised though that my white Port sauce might be way too sweet, gotta rescue it later hehe. By the way, there's much information about Iberico Pork meat on the producers website.