John Myers
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Goat and Beef in Serrano Coat with Thyme Vegetables
The perfect goat and beef in serrano coat with thyme vegetables recipe with a picture and simple step-by-step instructions.
Goat and beef in a serrano coat
- 400 g Ground beef
- 100 g Goat feta
- 10 Discs Serrano ham
- 1 Egg
- 1 tbsp Dijon mustard
- 2 Branches Thyme, the plucked leaves
- 2 Spring onions, the white, finely chopped
- 1 tbsp Breadcrumbs
- Salt
- Black pepper from the mill
- Oil
Thyme vegetables
- 1 bunch Carrots
- 150 g Snow peas
- 2 Branches Thyme, the plucked leaves
- 2 tbsp Butter
- 1 tbsp Honey
- Salt
Beef and goat in a serrano coat
- Put the minced meat in a bowl. Add the egg, the mustard, the thyme and the finely chopped spring onion and the breadcrumbs. Season with salt and pepper. Be careful with the salt because the ham also brings salt. Now knead everything well to form a homogeneous dough.
- Finely dice the goat feta. Now place a slice of Serrano ham on a board. Use a tablespoon to coat half the slice thickly with the minced meat. Place a few cubes of goat feta on top and roll up.
- Heat some oil in a pan and fry the rolls on all sides over a medium heat until they are brown and crispy. Place in the pan with the seam side first.
Thyme vegetables
- Clean the carrots and leave some of the greens on them. Clean the snow peas and cut them into bite-sized pieces in a diamond shape. Blanch the snow peas for 3 minutes and the carrots for 6 minutes in boiling salted water, remove with a slotted spoon and rinse under cold running water and then drain well.
- Then melt the butter in a pan over medium heat and fry the carrots in it for about 5 minutes, then add a tablespoon of honey, the sugar snap peas and the thyme and continue to fry while turning and then season with salt and then add the vegetables Serve rolls.
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