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Seasonal Salad, Roast Beef with Onion Filling, Noodles & Surprise Dessert

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Seasonal Salad, Roast Beef with Onion Filling, Noodles & Surprise Dessert

The perfect seasonal salad, roast beef with onion filling, noodles & surprise dessert recipe with a picture and simple step-by-step instructions.

  • 600 g Comb roast
  • 1,5 tablespoon Clarified butter
  • 4 disc Jerky meat
  • 1 Pc. Diced onion
  • 100 g Carrot
  • 100 g Diced leek
  • 2 tablespoon Tomato paste concentrated three times
  • 1 Pc. Chilli pepper
  • 1 tablespoon Mustard medium hot
  • Salt and pepper
  • 2 Pc. Bay leaves
  • 4 Pc. Juniper berry
  • 2 Pc. Cloves
  • 3 Pc. Tomato
  • 50 ml Port red
  • 100 ml Bardolino
  • 0,25 liter Fund
  • Garnish :
  • 200 g Pasta
  • 2 liter Salted water
  • 200 g Lettuce
  • 2 tablespoon Chives fresh
  • 5 Pc. Radish
  • 2 tablespoon Vinegar
  • 4 tablespoon Germ oil
  • 1 tablespoon Yogurt
  • 1 Pc. Hard boiled egg
  • 2 Pc. Spring onions fresh
  • 10 Pc. Daisy
  • 2 Pc. Pear wedges from dessert
  • Custard powder
  • 2 tablespoon Sugar
  • 0,5 liter Milk
  • 5 cm Vanilla pulp
  • 100 g Roasted almond flakes
  • 1 Pc. Williams pears
  • 2 tablespoon Sugar
  • 50 ml White wine
  • 3 tablespoon Currants
  • Parmesan cheese
  • 2 Pc. Giraffes
  1. Chop the spring onion into small pieces.
  2. Clean salads, wash, spin dry. Remove daisy stalks, wash well, put in water.
  3. Remove radish green, wash, cut to your own taste. I put 2 roses cut into cold water to rise.
  4. Peel the egg, cut into slices or wedges with the egg cutter. Spread the currants. Put on the caramelized pear from the dessert.
  5. Make the vinaigrette. Decorate the salad on the plate & finish as soon as possible. Put on the rose and season with salt.
  6. Slice the Parmesan on top.
  7. Heat the butter lard, add the finely chopped jerky meat with the roast roast. Cross roast.
  8. Sear the vegetables then add tomato paste, pour in & season. Add 3 diced tomatoes.
  9. Add port wine, Bardolino, meat needs a good 2 hours. Mix the sauce, thicken a little.
  10. Cook vanilla pudding with vanilla pulp, fill into dessert glasses and let cool under foil.
  11. Remove the pear core and cut into wedges.
  12. Melt sugar into caramel Put the pears in briefly, then pour a little white wine over the pudding and spread the salad. Garnish with roasted almonds & currants. Use the giraffe just before serving.
  13. Pictures after expiry !!
Dinner
European
seasonal salad, roast beef with onion filling, noodles & surprise dessert

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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