John Myers
Contents
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Ingredients
- 600 g Comb roast
- 1,5 tbsp Clarified butter
- 4 slice Jerky meat
- 1 Diced onion
- 100 g Carrot
- 100 g Diced leek
- 2 tbsp Tomato paste concentrated three times
- 1 Chilli pepper
- 1 tbsp Mustard medium hot
- Salt and pepper
- 2 Bay leaves
- 4 Juniper berry
- 2 Cloves
- 3 Tomato
- 50 ml Port red
- 100 ml Bardolino
- 0,25 L Broth
- Garnish :
- 200 g Pasta
- 2 L Salted water
- 200 g Lettuce
- 2 tbsp Chives fresh
- 5 Radish
- 2 tbsp Vinegar
- 4 tbsp Germ oil
- 1 tbsp Yogurt
- 1 Boiled egg
- 2 Spring onions fresh
- 10 Daisy
- 2 Pear wedges from dessert
- Custard powder
- 2 tbsp Sugar
- 0,5 L Milk
- 5 cm Vanilla pulp
- 100 g Roasted almond flakes
- 1 Williams pears
- 2 tbsp Sugar
- 50 ml White wine
- 3 tbsp Currants
- Parmesan cheese
- 2 Giraffes
Instructions
- 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 !!
Nutrition
Serving: 100gCalories: 75kcalCarbohydrates: 5.3gProtein: 1.5gFat: 5g
