John Myers
Awọn ẹlẹdẹ Iberico ni obe Madeira, eso kabeeji tokasi pẹlu ẹran ara ẹlẹdẹ, Karooti ati Ọdunkun Didun
Awọn ẹlẹdẹ iberico pipe ni obe madeira, eso kabeeji tokasi pẹlu ẹran ara ẹlẹdẹ, awọn Karooti ati ohunelo poteto didùn pẹlu aworan kan ati awọn ilana igbesẹ-nipasẹ-igbesẹ ti o rọrun.
ẹlẹdẹ
- 1 piece Ibérico pork neck
- 2 tbsp Epo
- 2 nkan Alubosa
- 4 nkan Karooti
- 1 nkan Ata ilẹ boolubu
- 200 milimita Madeira waini
- 100 milimita Ewebe omitooro
- 3 tbsp Shelled walnuts
Tokasi eso kabeeji ẹfọ
- 1 nkan Eso kabeeji
- 1 tbsp bota ti a ti sọ di mimọ
- 200 g Bacon cubes
- 1 shot Ipara
- 1 fun pọ eso igi gbigbẹ oloorun
- 1 fun pọ Iyọ
- 1 fun pọ Chilli (ata cayenne)
Mashed dun poteto
- 5 nkan Dun poteto
- 4 nkan Karooti
- 1 tbsp Bota
- 1 nkan Ẹyin
- 1 fun pọ Nutmeg
- 1 fun pọ Iyọ
- 1 shot Ipara
ẹlẹdẹ
- Sear the pork neck vigorously in a pan. Place in an ovenproof dish with 2 onions cut in half, 4 carrots and a whole fresh bulb of garlic in the oven at 200 ° C for about 90 minutes. Slowly reduce 1 bottle of Madeira in the pan in which the neck was seared. Peel the peeled walnuts and fry them in the sauce – add a little vegetable stock.
eso kabeeji
- Nu eso kabeeji tokasi ati ge sinu awọn ila ti o dara pupọ. Din wọn ni bota ti o ṣalaye pẹlu ẹran ara ẹlẹdẹ titi agaran. Tú lori diẹ ninu awọn ipara ati sise titi al dente. Akoko pẹlu eso igi gbigbẹ oloorun, iyo ati ata cayenne.
Mashed dun poteto
- Pe awọn poteto didan ati awọn Karooti ki o si ṣe wọn al dente papọ. Fi bota naa, ẹyin 1, nutmeg diẹ ati iyọ sinu ekan kan. Tẹ awọn Karooti ati ọdunkun didùn nipasẹ titẹ ọdunkun kan sinu ekan naa. Fi ipara naa kun titi ti o fi ni aitasera mushy. Akoko lati lenu pẹlu iyo.
