John Myers
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Roast Cola, Gratinated Chicory and Rice
The perfect roast cola, gratinated chicory and rice recipe with a picture and simple step-by-step instructions.
Baked chicory
- 2 Can Cola
- 2 Bags Onionsoup
- 100 g Roasted onions
- 350 g Tomato ketchup hot
- 400 g Apricot jam
- 200 g Mango jam
- Salt and pepper
- Oil
- 10 Pc. Chicory
- 10 disc Gouda cheese
- Spice mix
rice
- Salt
- Oil a casserole dish with a lid on the bottom a little. Season the pork with salt and pepper and place in the baking dish.
- In a bowl, mix the cola, onion soup, fried onions, tomato ketchup, the jams and the water together.
- Pour the cola mixture over the roast into the baking dish.
- Place the lid on the baking dish and place the roast in the oven at 180 degrees for 2.5 hours.
- When the time has elapsed, take the roast out of the oven, cut it open and pour the sauce over it.
Baked chicory
- Oil a baking sheet or baking dish.
- Rinse the chicory, cut lengthways, cut out the solid white heart (triangle) and place the chicory on the baking sheet.
- Tax with the spice mixture. Cover with the gouda slices. Bake in the oven at 175 degrees top / bottom heat until golden brown.
rice
- Boil rice in salted water
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