John Myers
Contents
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Ingredients
meat
- 1250 g Corn chicken breasts
- 2 Rosemary sprigs
- 2 Sprigs of thyme
- 2 Majoram sprigs
- 1 shot Rapeseed oil
- 1 pinch Paprika powder
- 1 pinch Salt
- 1 pinch Pepper
- 1 Clove of garlic
- 1 tbsp Butter
- 200 ml Vegetable stock
- 1 shot Bean water from the bean glass
- 1 shot Cream
Stomp
- 1 kg Potatoes
- 0,75 Celery bulb
- 400 ml Vegetable stock
- 300 ml Milk
- 2 tbsp Butter
- 1 pinch Nutmeg
Beans
- 250 g Bacon
- 200 g Green beans canned
- 1 tsp Baking soda
- 2 Summer Savory
- 1 tbsp Clarified butter
- 1 pinch Salt
Instructions
Corncooked Breasts
- Marinate the corncooked breasts the evening before with the specified ingredients to taste. Sear the corncooks in butter on both sides with the fresh herbs and season with salt and pepper. Then put in the oven at 100 ° C for approx. 15-20 minutes. For a sauce, heat the vegetable stock, add a little bean water, the roast and the cream and bring to the boil. Then froth up with the hand blender and season to taste.
Stomp
- For the mash, peel and dice the potatoes and celery, place in a saucepan and fill with vegetable stock. Add salt and simmer (approx. 45 minutes). Drain the potatoes and celery, add milk and butter and mash - season to taste with salt, pepper and fresh nutmeg.
Beans
- Wash and clean the beans and bring to the boil with a little baking soda, savory and salt for about 3 minutes, then set aside. Drain the beans and wrap 8 pieces of each in a strip of bacon. Fry the coated beans in clarified butter on all sides.
Nutrition
Serving: 100gCalories: 131kcalCarbohydrates: 5.4gProtein: 9.8gFat: 7.7g
