Spanish spiced Iberian cheese filled with chorizo and grilled peppers

Name: Spanish spiced Iberian cheese filled with chorizo and grilled peppers
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 zucchini; 350 g fresh green asparagus; 7 el traditional olive oil; 1 onion; 2 toe garlic; 2 stem celery; 80 g chorizo pamplona sausage; 295 g grilled red peppers in a pot; 200 g couscous; 110 ml water hot; 750 g Ibericohaas from the salesman; 1 el spice melange Al Andalus; 20 g fresh flat parsley; 1 lemon cleaned up

Seasoned Iberian cheese with grilled vegetables and couscous.

Ingredients

Kitchen Stuff

1 grill pan
1 food processor
1 kitchen rope
1 aluminium foil

Directions

Cut the zucchini into slices of ½ cm. Remove the woody underside of the asparagus.
Heat a grill pan without oil or butter. Mix the oil through the vegetables and season with salt and pepper.
Grill the vegetables 5 minutes. Regularly.
Meanwhile, chop the onion and finely chop the garlic. Cut the celery into bows and the chorizo into pieces.
Heat a frying pan without oil or butter and fry the chorizo for 2 minutes on a high heat. Turn halfway.
Remove from the pan with a slotted spoon and drain on kitchen paper. Let the shortening sit.
Heat the same frying pan again and in the remaining cooking fat, fry the onion for 5 minutes on medium heat.
Add the celery and garlic and cook over medium heat for 10 minutes.
Let the grilled paprika drain and absorb the moisture. Cut the flesh into pieces.
Put the couscous in a bowl. Add the moisture of the pepper with the water to the couscous. Cover and leave.
For the filling, add the chorizo, half of the peppers and the onion mixture in the bowl of the food processor and grind to a coarse tapenade.
Season the filling with pepper and salt.
Use a sharp knife to cut in the iberico half in half. Open the meat and cut it in half lengthwise, but do not continue.
Divide as much as possible in the length over the meat and fold the meat closed. Tie up with the rope. Save the rest.
Rub the outside of the meat with Al-Andalus, pepper and salt.
Heat the olive oil in a frying pan and fry the ibericoha in 6 min. Brown.
Turn down the heat and fry the hare in approx. 12 min. Times regularly. Remove from the pan and let it rest under aluminum foil.
Meanwhile, finely chop the parsley and grate the yellow skin of the lemon. Squeeze out half of the fruit.
Stir the couscous with a fork. Mix the rest of the filling, the parsley, the lemon zest and juice, the rest of the peppers and oil through the couscous.
Season the couscous with pepper and salt. Divide the vegetables over the couscous.
Cut the meat into slices and place on the couscous.