John Myers
Contents
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Ingredients
Blanch in salted water with baking powder!
- 250 g Brussels sprouts leaves
- 1 liter Salted water
- 1,5 teaspoon Baking powder
- 80 g Diced Bacon
- 200 g Pre-Cooked chestnuts
- 1 Pc. Diced onion
- 2 tablespoon Wine vinegar
- 4 tablespoon Extra virgin olive oil
- Chili salt
coat:
- 2 Pc. Chicken legs
- 1 teaspoon Chicken salt
- 2 tablespoon Rapeseed oil
cook in:
- 1 Pc. Roast foil
Marjoram potato:
- 1 tablespoon Margarine
- 400 g Finely diced potatoes
- Coarse salt
- 1 Pc. Diced onion
- 2 pinch Dried marjoram
Dessert:
- 300 ml Milk cold
- 1 packet Paradise cream e.g. Dr. Oetker
- 12 Pc. Amarettini almond biscuits
From my garden!
- 120 g Frozen raspberries
with design:
- 2 Pc. Chocolate flakes
Instructions
To prepare :
- Clean the Brussels sprouts, carefully peel off the leaves. Blanch in salted water with 1 teaspoon of baking powder (leaves stay greener), quench, drain very well, then place in the salad spinner or in a kitchen towel and spin. Can also be prepared the day before, then put in a plastic box with a lid overnight in the refrigerator. and
Chicken drumstick:
- Brush the flails with a salt and oil mixture. Put in foil, put in the oven, at 170-180 C ° for approx. 25-30 MIN ferment.
Salad :
- Halve the chestnuts in a bowl.
- Add the onion to the chestnuts. Add Brussels sprouts.
- Sauté the bacon, cut into cubes, then add to the bowl.
- Make the marinade, make the salad.
Potato:
- Peel the potatoes, wash, fry and season. With the size you need approx. 15-20 minutes.
Dessert:
- Put the milk in a tall container, start with the mixer, sprinkle in paradise cream, stir. Now stir for 3 minutes at maximum speed. Half fill the glasses.
- Put on the amarettini. Prepare the rest of the cream.
- Top with the raspberries. Set chocolate flakes.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 8gProtein: 1.7gFat: 8.8g
