John Myers
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Light Pan for Lunch
The perfect light pan for lunch recipe with a picture and simple step-by-step instructions.
pour on:
- 2 Pc. Diced onion
- 1 tablespoon Tomato paste concentrated three times
- 1 teaspoon Sweet paprika
- 4 Pc. Waxy potatoes
- 2 Pc. Zucchini green
- 2 Pc. Diced carrots
- Chopped rosemary
- Chopped basil
- Freshly chopped tarragon
- Chilli pepper from the mill
- Salt and pepper
- 100 ml Red wine tart
- 200 ml Meatsoup
Tie :
- 50 g Irish Kerrygold Mountain Cheese
- 1 teaspoon Clarified butter
- Done the chop and cut into cubes.
Kerrygold mountain cheese
- rub.
Blanch vegetables.
- Cook the carrots for 5 minutes, then add the zucchini. Cook for another 3 minutes, drain, rinse.
- Peel and dice the potatoes. Peel and dice the carrots. Cut the zucchini ends, wash and dice. Peel and dice the onion.
Off to the pan!
- Heat the butter lard, fry the chop cubes and add the onion. Add tomato paste.
Paprika, broth, red wine & potatoes:
- Sprinkle on top, then pour in and add potatoes. Cook for about 15 minutes. Put on the lid.
Vegetables :
- add heat for about 5 minutes.
Mountain cheese:
- Sprinkle over and let melt. Then serve.
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