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Tuesday, April 16, 2013
Farandoles of grilled meats
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Farandoles of grilled meats
Storified by
ebanreb
· Tue, Apr 16 2013 21:59:47
Gourmandia
Ingredients:
100 g of smoked chest
100 g of net of beef in the tail
100 g of white of chicken
4 first lamb chops
4 small chipolatas
100 g of net of calf
4 edges of duck breast of duck
2 red and firm tomatoes
1 zucchini
1 packet of chives
1 branch of tarragon
3 branches of parsley
3 branches of chervil
1 branch of basil
4 circles of 8 cm in diameter
Sauce:
juice of meat beforehand recovered by a baking of roast or other one
vinegar of Sherry
oil of olive
Method:
Cut meats in small pieces and oil them with a brush.
Cannelez zucchinis
and slice thinly them in fine edges. Mondez tomatoes, before slicing thinly them in fine edges in a circle. Raise in rosette, by alternating the washers of zucchinis and tomatoes, and end in the centre with a washer of tomato. Recover all leaves of herbes, which you hack roughly in the knife. Throw herbes into the hot juice of meat, added up by a net of vinegar, go up to the butter and to the oil of olive. Put the circles of vegetables on an oily plate, salt, add pepper and water with oil of olive. Pass to the oven until the zucchini is get pissed. For dressage, dispose
zucchinis and tomatoes
in a tian (big dish on earth, broad and rather shallow (
cresson sauvage
), divide meats grilled around, then water with the juice of meat in herbes.
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