200g semolina 50 ml extra virgin olive oil Salt Pepper 20 ml chicken stock 1 tablespoon tomato paste ground Spices (4 cardamom seeds, 2 cloves, 2 pinches curry powder, 1 pinch of cumin, 2 pinches of paprika, 1 pinch of cinnamon) 100 ml whipping cream 1 veal roast Veal quasi Square Beef Fruits 30gr butter 2 dried figs macerated dried apricots 2 3 Prunes 10 5 peanuts roasted almonds Juice of 1 lime and 1 lemon coconut curry sauce 1 / 2 onion 1 / 2 apple 1 / 2 banana 200 ml coconut milk 100 ml chicken stock 15gr Madras curry 50 ml olive oil 60g butter Salt Pepper Macerate figs, apricots, prunes, peanuts and almonds in lemon juice for 10 min.
THE MEAL Egraine oil with 40 ml of olive oil. Salt and moisten with broth supplemented with tomato paste. Mix the ground spices with the whipping cream, boil and add this mixture to the flour. Add two thirds of the macerated fruit. Season your roast veal and made the jump with a knob of butter and a little olive oil in a skillet until pink. Let rest on a plate, squeeze the cooking juices and add 30 ml of water.
FOR THE CURRY SAUCE COCONUT-, melt the olive oil with onion, apple and banana. Add curry, coconut milk and chicken stock. Boil 3 minutes, mix, switch to Chinese, then mount with butter. Adjust seasoning. Dressing among 4 plates, place a circle of foam that you complete the meal preparation.
Cut the roast veal steaks you cook in a skillet with a little olive oil over high heat a few minutes, then place them on your meal. Top with coconut-curry sauce. Decorate with the remaining macerated fruit and a thin slice of apple. Finish with a sprig of parsley. To achieve this dish correctly choose the semolina with the caliber of your choice.
Only the import of durum wheat quality and the treatment she provided to the olive oil. Peanuts and almonds (and even if you wish, chickpeas and pine nuts) are browned in a skillet. In summer, you can replace them with fresh almonds. It is the same for nuts, which can add dates or substitute fresh fruit for example, a filling of diced madras almonds, tomatoes and peaches with slivered almonds and fresh mint.
We must again emphasize the importance of the maceration, the mixture of lemon yellow and green. The first reduces the sweetness of fruit, the second enriches a note sharp. Roast veal is cut and remember to remove the string. I procured my roast veal on the quasi siteCarré Boeufqui to have very tender meat that is cooked in an admirable way.
Mounted in the virtual, this roast beautifully illustrates the flexibility, character and the delicacy of the veal. We can easily prepare in the oven or casserole dish and decorate it at your leisure.
THE MEAL Egraine oil with 40 ml of olive oil. Salt and moisten with broth supplemented with tomato paste. Mix the ground spices with the whipping cream, boil and add this mixture to the flour. Add two thirds of the macerated fruit. Season your roast veal and made the jump with a knob of butter and a little olive oil in a skillet until pink. Let rest on a plate, squeeze the cooking juices and add 30 ml of water.
FOR THE CURRY SAUCE COCONUT-, melt the olive oil with onion, apple and banana. Add curry, coconut milk and chicken stock. Boil 3 minutes, mix, switch to Chinese, then mount with butter. Adjust seasoning. Dressing among 4 plates, place a circle of foam that you complete the meal preparation.
Cut the roast veal steaks you cook in a skillet with a little olive oil over high heat a few minutes, then place them on your meal. Top with coconut-curry sauce. Decorate with the remaining macerated fruit and a thin slice of apple. Finish with a sprig of parsley. To achieve this dish correctly choose the semolina with the caliber of your choice.
Only the import of durum wheat quality and the treatment she provided to the olive oil. Peanuts and almonds (and even if you wish, chickpeas and pine nuts) are browned in a skillet. In summer, you can replace them with fresh almonds. It is the same for nuts, which can add dates or substitute fresh fruit for example, a filling of diced madras almonds, tomatoes and peaches with slivered almonds and fresh mint.
We must again emphasize the importance of the maceration, the mixture of lemon yellow and green. The first reduces the sweetness of fruit, the second enriches a note sharp. Roast veal is cut and remember to remove the string. I procured my roast veal on the quasi siteCarré Boeufqui to have very tender meat that is cooked in an admirable way.
Mounted in the virtual, this roast beautifully illustrates the flexibility, character and the delicacy of the veal. We can easily prepare in the oven or casserole dish and decorate it at your leisure.
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