John Myers
Contents
show
Portobello Filled with Apricots, Camargue Rice with Peanut Chutney and Avocado Truffle
The perfect portobello filled with apricots, camargue rice with peanut chutney and avocado truffle recipe with a picture and simple step-by-step instructions.
- 5 Pc. Portobellos
- 250 g Apricots fresh
- 50 g Ginger
- 250 ml Soy sauce
- Chilli flakes
- Fresh coriander
- 500 g Camargue rice
- 125 g Shelled peanuts
- 1 tsp Cumin
- 1 tbsp Sesame seeds
- 40 g Desiccated coconut
- 6 Pc. Chili peppers
- 8 Pc. Garlic cloves
- 3 tbsp Oil
- 5 Pc. Freshly squeezed lemon juice
- Salt
- 5 Pc. Avocado
- 1 Pc. Ripe mango
- Fresh coriander
- 2 tbsp Sesame seeds
- 1 packet Flowers dried
Portobello
- Put the mushrooms in a marinade of soy sauce, chopped apricots and ginger, fresh coriander leaves and chilli for about 3 hours.
Peanut chutney
- Roast the peanuts in the pan. Carefully roast the cumin, sesame, desiccated coconut, chillies and garlic in the oil, then puree thoroughly in a blender with the peanuts and lemon juice.
Avocado truffle
- Peel and chop the mango. Roast the sesame seeds in a pan and place on the mango. Mix with coriander leaves as desired and season with salt, pepper and chilli to taste.
- Cut the avocados in half and carefully remove the stone. Remove some pulp with a spoon and drizzle the inside of the avocado with lemon juice (so that the avocado does not turn brown)
- Now fill the cavity of the avocado with the mango sesame and put the halves back together. Now very carefully remove the skin of the avocado. Sprinkle the peeled avocado with the flowers. Cook the Camargue rice in a pot with water in a ratio of 1: 2 for about 40 minutes.
Facebook Comments