John Myers
Kasseler Ọrun gige pẹlu Caramelized Chestnuts ati Waini Sauerkraut
Gige ọrun kasseler pipe pẹlu awọn chestnuts caramelized ati ohunelo sauerkraut ọti-waini pẹlu aworan kan ati awọn ilana igbesẹ-nipasẹ-igbesẹ ti o rọrun.
Awọn gige akara:
- 2 piece Kassel neck chop, cured, mixed with red and white
- 2 nkan eyin, alabapade
- 150 g iyẹfun agbado, itanran
- 200 g Gingerbread crumbs, [ilẹ ninu ẹrọ isise ounje]
- 1 tsp Ata dudu lati ọlọ
Caramelize awọn chestnuts didùn:
- 18 piece Chestnuts, freshly peeled
- 0,1 l Omi
- 1 tbsp gaari
Mu eso kabeeji waini gbona:
- 400 g Waini sauerkraut ṣiṣan, ọja ti pari
- 1 tbsp Lard
- 1 tsp Juniper berries
- 2 nkan Bay leaves
Mura:
- Lọ awọn gingerbread daradara, akara awọn gige pẹlu awọn eyin, iyẹfun ati awọn crumbs gbogbo ni ayika akọkọ ni iyẹfun ati lẹhinna ni gingerbread crumbs. Peeli awọn chestnuts titun ati ki o marinate ninu omi suga.
Frying ati alapapo:
- Fry the chops in the hot grill pan, heat the chestnuts and let them caramelize. Also heat the sauerkraut with the additions in a saucepan, season and season to taste, prevent it from burning with any liquid that has been drained off. The herb shouldn’t be too juicy.
Baamu si:
- Awọn ohun mimu tutu gẹgẹbi ọti-waini, ọti, Federweisser, cider, ti kii ṣe ọti-lile ati paapaa ọti-waini mulled.
