John Myers
Nyama Choma kwenye Sauce ya Cream na Viazi vya Rosemary, pamoja na Asparagus & Sauce ya Bernaise
Nyama choma kamili katika mchuzi wa krimu na viazi rosemary, pamoja na avokado na kichocheo cha mchuzi wa bernaise na picha na maagizo rahisi ya hatua kwa hatua.
Nyama ya nyama ya kukaanga katika mchuzi wa cream
- 1,9 kg Veal roll roast – from the neck
- Vitunguu vya 2
- 1 Karoti
- Risasi 1 ya divai ya Port
- Cream 1 risasi
- 300 ml hisa ya nyama ya ng'ombe
- 2 majani Celery kijani
- Chumvi
- Pilipili kutoka kwa grinder
- Sugar
- Kijiko 1 cha poda ya paprika
- Vijiko 0,5 vya pilipili ya Cayenne
- Kijiko 0,5 cha marjoram kavu
- 0,5 tsp Poda ya haradali
- 0,5 tsp cumin ya ardhi
- Siagi
- Mafuta
Viazi za Rosemary
- 8 New potatoes
- 1 tsp Rosemary kavu
- Mafuta
- Chumvi kubwa ya bahari
- Pilipili kutoka kwa grinder
Asparagus na mchuzi wa Bernaise
- 500 g asparagus safi
- 0,5 Lemon
- Chumvi
- Sugar
- Yai ya 1
- 60 g siagi
- 1 tsp tarragon kavu
Nyama ya nyama ya kukaanga katika mchuzi wa cream
- Mix the paprika powder, cayenne, mustard powder, sugar, salt, pepper, marjoram and cumin and rub the roast with it – wrap in cling film and leave to stand overnight.
- Clean and roughly dice the carrots and onions – sear the meat in butter and olive oil – add the vegetables and celery greens and roast with them.
- Deglaze with port wine – pour in the stock and cook in the oven at 190 ° C for 1 hour.
- Remove the roast from the sauce – remove the twine and add the cream to the sauce – puree.
Viazi za Rosemary
- In the meantime, wash the potatoes, cut in half and marinate with olive oil – sprinkle with salt, pepper and rosemary – put in the oven for the last 15 minutes before the end of the roasting time and bake until golden brown.
Asparagus na mchuzi wa Bernaise
- Peel the asparagus – squeeze the lemon and put the peel in boiling salted water – add sugar to taste and cook the asparagus sticks with the tips over water for 5 minutes – then lower the whole sticks and cook for 1 minute (do not boil).
- Put on a water bath and beat the egg until frothy, add lemon juice and melted butter – keep beating until the sauce thickens. Remove from the heat and season with salt, pepper, sugar and tarragon.
