John Myers
Clár ábhair
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Comhábhair
Filléad gourmet:
- 380 g 1 pacáiste de filléad gourmet Bordelaise
- New in a recyclable cardboard tray
Savory Kohlrabi:
- 500 g 2 kohlrabi, glanta
- 1 CTA Salann
- 1 tbsp Im
- 10 tbsp Uachtar cócaireachta
- 1 tbsp Anlann soighe milis
- 2 tbsp Coriander cut TK (own production!)
- 1 CTA Broth sicín toirt
- 3 pionnaí móra Salann garbh mara ón muileann
- 3 pionnaí móra Piobar ildaite ón muileann
- 0,5 CTA siúcra
Mash cairéad agus prátaí:
- 250 g Cairéid
- 250 g Prátaí
- 1 CTA Salann
- 1 tbsp Im
- 1 tbsp Uachtar cócaireachta
- 2 pionnaí móra Salann garbh mara ón muileann
- 2 pionnaí móra Piobar ildaite ón muileann
Freastal:
- 2 Dioscaí Lemon
- 2 * ½ trátaí fíniúna
treoracha
Filléad gourmet:
- Preheat an oigheann go 210 ° C, cócaráil / bácáil an filléad gourmet ann ar feadh thart ar 40 nóiméad, a bhaint agus a ghearradh ina dhá leath.
Savory Kohlrabi:
- Clean / peel the kohlrabi generously, first cut into slices and then into sticks. Boil the kohlrabi sticks in salted water (1 teaspoon salt) for about 12 minutes, drain through a kitchen sieve and return to the hot saucepan. Butter (1 tbsp), cooking cream (10 tbsp), sweet soy sauce (1 tbsp), cut coriander (2 tbsp / frozen), instant chicken stock (1 tsp), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and sugar (½ teaspoon) add, carefully stir / mix and simmer / reduce for a few minutes.
Mash cairéad agus prátaí:
- Peel the carrots with the peeler, halve lengthways and cut into pieces. Peel, wash and dice the potatoes. Boil the carrot pieces with potato cubes in salted water (1 teaspoon salt) for about 20 minutes, drain through a kitchen sieve and return to the hot saucepan. Add butter (1 tbsp), cooking cream (1 tbsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and freshly grated nutmeg (1 big pinch) and work through well with the potato masher / stamp through.
Freastal:
- Serve the halves of the gourmet fillet with hearty kohlrabi and carrot and potato mash, each garnished with a lemon wedge and half a vine tomato.
