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Treat those you love with a gift of mouth-watering dishes

from an award-winning independent restaurant 

A.K.A

Crispy Chicken Sauce

Goes great on EVERYTHING

A.K.A

Crispy Cauliflower Sauce

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The Unpronounceables

SKU 00014
£65.00
7 pm | 28th March | Bar Iberico
Out of stock
1
Product Details

We're excited to announce the return of our exclusive wine & tapas evenings

The Unpronounceables

7 pm | 28th March | Bar Iberico

Hosted by Hamish Bredin of González Byass
LIMITED SPACES - 30 seats

Enjoy a special evening in our downstairs private dining area around a large communal table exploring 6 exceptional wines from across Europe and Africa rarely seen on wine menus. All accompanied by our specially curated 6-course sharing feast of our NEW Bar Iberico dishes, hosted by our knowledgable wine representative, Hamish Bredin.

SEE IMAGES FOR FULL TAPAS MENU

DIETARY REQUIREMENTS OR ALLERGIES
As well as the main menu shown above we will also offer a Vegetarian and Vegan Menu ONLY.
We can not cater for other specific dietary requirements for this event.

González Byass
At González Byass we all share a passion
– for great wine, great service, great experiences, but most of all for great relationships.
We love what we do, and there’s nothing better than sharing a great glass of wine and good times with customers, suppliers and colleagues.

The González Byass wine story began in Jerez in 1835, when young entrepreneur Manuel María González started out as a wine trader. Rapid success led him into wine production, helped by his uncle José Ángel, known affectionately as Tio Pepe, after whom he named his first solera.
186 years later it is still very much a family concern and is now in the hands of the fifth generation of winemakers.
Today the family owns 14 wineries, producing premium wines and spirits in Spain, Chile, and Mexico, where they are fully committed to preserving the natural environment for the generations to come.



T&CS
Each £65 ticket price will secure your seat for the wine night advertised, which will include 175 ml glasses of the 6 distinguished wines, with 6 tapas, plus sourdough, olive oil and balsamic, a cheese board and a custard tart.
It can not -
be used in conjunction with any other offer, as a deposit for another Bar Iberico event, be redeemed as money off a bill when dining with us individually or at our sister restaurants Iberico World Tapas or World Service Restaurant.

All guests who purchase a ticket will be seated around a long communal table in our downstairs restaurant.
Much like our restaurant ethos, tapas dishes will be spread across the table for guests of 2 - 3 to share each dish. If you would like any extra drinks or dishes these will be added as an additional cost to be paid on the night.
Whilst we have street access for disabled visitors, we do not have lift facilities to reach our lower floor.

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YOU'LL NEED

- 2 PORTIONS -

2 Chicken Breasts / 300g Chicken Thigh
300ml Milk
1 tbsp Lemon Juice
100g Cornflour

1/2tsp Salt
1/2tsp Pepper
Sunflower Oil
150ml - 200ml Spicy Jerez Sauce

Sesame Seeds
Chives

1 Cauliflower Head
300ml Milk
1 tbsp Lemon Juice
​100g Cornflour

1/2tsp Salt
1/2tsp Pepper
Sunflower Oil
150ml - 200ml Ginger & Chilli Sauce

20g Almonds
Coriander

LET'S COOK!

Mix your milk and lemon juice in a large bowl and leave to thicken for 15 mins
- this is your homemade buttermilk.

In another large bowl, mix the cornflower, salt and pepper.

Chop your chicken breasts/thighs or cauliflower into chunks.

Coat each chicken or cauliflower piece in the buttermilk then roll it to the cornflour bowl to coat evenly, repeat with all your pieces.

In a shallow pan, pour the sunflower oil to a 10cm height and heat on medium-high heat until 175C.

Carefully, lower half of your coated chicken or cauliflower pieces into the pan and cook until golden, crispy and cooked through (5 - 7 mins), then transfer to a separate large bowl. 

Whilst the pieces are cooking, lightly warm your Signature Sauce in a pan then transfer to the large bowl with the golden, crispy pieces and toss the Signature Sauce and pieces together until evenly coated.

Serve your Crispy Chicken pieces with a sprinkling of sesame seeds and finely chopped chives.

Serve your Crispy Cauliflower pieces with a sprinkling of chopped almonds and coriander.

ENJOY!

Crispy Cauliflower

Ginger, Chilli, Smoked Almonds

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WhatsApp Image 2020-06-18 at 16.18.56-2.

Crispy Chicken

& Spicy Jerez Sauce

Don't forget to tag us in your creations!

@bariberico #bariberico