Fried Tulip Jamonilla Fresca with rice salad
With coconut and crisp plantains
Cut the Jamonilla® Fresca into slices and roast them in oil on a hot pan until nice and golden.
Cook 5 dl/2 cups of rice in 10 dl/4cups water for 12 minutes.
Finely chop the red onion, cucumber and coriander.
Pour the cooked rice on the same pan. Fry until slightly golden.
Pour the rice back into a bowl and mix with chopped onion, cucumber and chilli flakes. Sprinkle the rice salad with chopped coriander and toasted coconut flakes before serving.
Cut 4 slices of plantains and fry them on the pan in 1 cm/0.4 inch oil until crisp and golden. Remove from the pan and season with salt.
Arrange Jamonilla® Fresca, rice salad with coriander and coconut, and the crispy plantains to serve.
With hash browns and fried eggs
