Recipe of the Year: Our Thyme

The year has ended, and we want to share with you our best recipe. Thinking about which recipe could best represent us, we didn’t have to look far. It was right here. It always has been.

Our thyme.

Some dishes are born for a specific season, while others learn to walk through the year.

Our thyme recipe accompanies us throughout the year, through all the seasons, moving across the calendar with the ease of something that adapts without losing its essence. It changes in form, temperature, and gesture, but never in intention.

For us, this recipe symbolizes the pillars of our cuisine: flavor that lingers in memory, simple beauty without artifice, a story told without words, and the emotion of bringing the countryside to the table.

Because when you taste it, if you close your eyes for a moment, you can feel yourself in the field: in the mountains, among aromatic herbs growing slowly and marking the character of what we do.

Our cuisine is different, yes, but also deeply recognizable. It comes from what the environment offers, from what the countryside provides, from what the Sierra de Madrid gifts us. And in this landscape, herbs—especially thyme—have a voice of their own.

That is why, when we think about the best recipe, we choose the one that doesn’t need to impose itself. The one that endures. The one that changes with the seasons without ever ceasing to be itself.

The thyme recipe is not just a dish. It is a way of understanding cuisine. And, at its heart, it is also our home.

Here is the recipe, we hope you enjoy it…

Winter Thyme

Ingredients for 4 people

Thyme Emulsion

• Egg yolk 1

• Sunflower oil 150 ml

• Salt 0.5 g

• Fresh thyme 5 g

  
  

Wild Boar Stew

• Wild boar 200 g

• Carrot 20 g

• Onion 50 g

• Garlic 2 g

• Red wine 30 ml

• Olive oil 15 g

• Oloroso wine 25 ml

• Soy sauce 5 ml

• Salt 10 g

• Rosemary 5 g

Thyme Broth

• Chicken stock 250 ml

• Fresh thyme 25 g

• Salt 2 g

• Resource 2 g

Garnishes

• Crushed almonds 5 g

• Manchego cheese 8 g

• Thyme powder as needed

• Garlic flowers and marigold petals 4

• Fresh thyme tips 8

• Toasted bread cubes 8

Preparation

Wild Boar: Vacuum-seal the wild boar and steam at 60ºC for one hour. Remove from the bag and reserve the cooking juices. Sear the boar at 180ºC for 6 minutes and shred. In a pan, sauté garlic, onion, rosemary, and carrot. Add the boar and, over high heat, add oloroso wine and reduce; then add white wine and reduce. Once reduced, add meat stock, bring to a boil, reduce heat to low, and cook for 10 minutes. Blend in a Thermomix at speed 6 for 1 minute, adding a bit of stock to keep it juicy. Cool, then use a round cutter on baking paper to form circles of the stew. Reserve in the fridge until serving.

Thyme Broth: In a pot, combine the chicken stock and thyme, bring to a boil, and let infuse over low heat. Once infused, add the resource and salt, and blend at maximum speed until the broth has a slightly thick and creamy texture. Adjust seasoning. Strain and reserve.

Thyme Emulsion: Strip the leaves from the fresh thyme and place them in a jug. Add an egg and blend slightly. Then, emulsify with an immersion blender, adding sunflower oil and salt, until thick. Place in a piping bag with a star tip and refrigerate until use.

Finishing and Presentation:

Heat the wild boar stew molds in the oven at 180ºC for 5 minutes.

Heat the thyme broth and whisk well, pouring into a jug.

In a deep, wide plate, place a circle of the wild boar stew in the center. Top with two dollops of thyme emulsion, two cubes of cheese, and two cubes of toasted bread. In the center, sprinkle some almonds and place a quail egg yolk cooked in hot water. Add a pinch of thyme powder on top.

Finally, pour the thyme broth around the wild boar mold.

Allergens