John Myers
Contents
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Ingredients
- 1 kg Pig neck (comb)
- 5 Onions
- 200 g Canned tomatoes
- 1 pinch Salt and pepper
- 1 pinch Shish kebab spice
- 2 Eggplant
- 2 Zucchini
- 3 Paprika
- 2 Carrots
- 1 shot Oil
- 1 pinch Herbs de Provence
- 1 Clove of garlic
- 30 g Butter
- 2 tbsp Green peppercorns pickled
- 200 ml Gravy
- 400 ml Brandy
- 200 ml Cream
Instructions
Shish kebab skewers
- For the kebab skewers, cut the meat into cubes about 2 x 2 cm. Peel and chop the onions, mix with the tomatoes and spices to a marinade, mix with the meat. Let stand in the refrigerator for at least six hours, ideally overnight. Stir a few times.
- Put the meat cubes on skewers. Cook the kebab skewers in the oven with grill function at 180 ° C for about 20 minutes.
- Wash and clean the vegetables. Cut aubergines into slices, then quarter and fry briefly in oil, add the remaining vegetables and finely chopped garlic. Spice up.
- Heat the butter separately, add the peppercorns, sweat with them. Deglaze with the stock and brandy, allow to reduce. Add the cream, bring to the boil, season. Serve the sauce and vegetables with the skewers.
Nutrition
Serving: 100gCalories: 187kcalCarbohydrates: 1.6gProtein: 9.2gFat: 11.3g
