John Myers
Clár ábhair
show
Comhábhair
- 1 lítear Asparagus water / see my recipe *)
- 230 g Cooked asparagus / rest *)
- 125 g Cooked asparagus / rest *)
- 150 g Ispíní grilled Nuremberg
- 1 tbsp lus na gréine ola
- 2 tbsp Im
- 2 tbsp Plúr
- 50 ml Uachtar cócaireachta
- 2 pionnaí móra Salann garbh mara ón muileann
- 2 pionnaí móra Piobar ildaite ón muileann
- 2 pionnaí móra Cnó cócó úrghrátáilte
- 0,5 CTA Broth sicín ar an toirt / mar mhalairt air sin ½ teaspoon glutamáit
- Peirsil le haghaidh garnish
treoracha
- Cut Nuremberg sausages into small slices and fry them in a pan with sunflower oil (1 tbsp) until golden-brown. Cut the asparagus into slices. Cut the caraway triplets into cubes / small pieces. Melt butter (2 tbsp) in a saucepan, dust with flour (2 tbsp), stir in with a whisk (burn in!) And deglaze / pour in the asparagus water (1 liter). Bring everything to a boil and simmer / cook for about 10 minutes. Add the asparagus slices, the potato cubes and the Nuremberg grilled sausages and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), freshly grated nutmeg (2 big pinches) and instant chicken stock (½ tsp / alternatively ½ teaspoon glutamate). Let everything simmer for a few minutes and garnish with parsley, serve. *) Asparagus with a spicy sauce, mini-crispy schnitzel and caraway triplets
