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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
- Chop the spring onion into small pieces.
- Clean salads, wash, spin dry. Remove daisy stalks, wash well, put in water.
- Remove radish green, wash, cut to your own taste. I put 2 roses cut into cold water to rise.
- Peel the egg, cut into slices or wedges with the egg cutter. Spread the currants. Put on the caramelized pear from the dessert.
- Make the vinaigrette. Decorate the salad on the plate & finish as soon as possible. Put on the rose and season with salt.
- Slice the Parmesan on top.
- Heat the butter lard, add the finely chopped jerky meat with the roast roast. Cross roast.
- Sear the vegetables then add tomato paste, pour in & season. Add 3 diced tomatoes.
- Add port wine, Bardolino, meat needs a good 2 hours. Mix the sauce, thicken a little.
- Cook vanilla pudding with vanilla pulp, fill into dessert glasses and let cool under foil.
- Remove the pear core and cut into wedges.
- 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.
- Pictures after expiry !!
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