Preparation of the concentrate of tigernut

1. Put to soaking a few tigernuts from Valencia.
2. Weigh approximately 200 gr. of hydrated tigernuts.
3. Crush with 100 ml of water.
4. Tipple with a gauze and a colander.
5. If it is necessary to have, add a bit of water, up to obtaining approximately 200 ml.

Preparation of the sauce of tigernut

1. Put in an antiadherent ladle the butter and the olive oil. When it should be warm, add the onion and the leek sliced in small chunks in order that it should be  fried slightly better.
2. When the vegetable should be done, add the concentrate of tigernut and the broth. If you like, give it a touch of white ground pepper. Leave that it cooks for approximately 8 minutes. Beat the miscellany and tipple it in order that a perfect texture stays.
3. Set to cook it again a few minutes. The tigernut does that the sauce thickens, so it is not necessary  to it to add any guy of flour to thicken it.

Preparation of the garrison

1. Peel the potatoes and the onions and divide them in thin tracks. Fry in abundant olive oil. Extract and to slip. Fry in the oil a few strips of pepper.

Preparation of the meat

1. Smear a plate of a frying pan with tigernut oil and warm to high hit.
2. Cook the meat, leave it to the taste of the messmates, and add a little of thick salt just in the end.

Presentation of the plate
1. Put the potatoes in a plate, next the peppers, and crown with the onion.
2. Serve the newly made meat and the warm sauce.

The tigernut from Valencia is very interesting for this type of sauces, since it has a natural incomparable sweetness, which contrasts very well in combinations with pork or chicken.

The Iberian prey with sauce of tigernuts is Susana's creation. Link: http://webos-fritos.blogspot.com/2009/10/presa-iberica-con-salsa-de-chufas.html