It is not cheap, but if you come across it don't hesitate and buy an Iberico pork collar (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While iberico is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added sea salt, black pepper, 3 tbsp Worcestershire and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simm...
In a bowl, mix 50g crème fraîche , 1tsp grated horseradish , a pinch of sea salt , a pinch of cayenne pepper and a squeeze of lemon juice , taste and adjust the seasoning if required. Boil a yellow , a red and a chioggia beetroot about 45 mins, cool and gently rub the skin from the beets, cut each in 6 wedges. Mix with a pinch of salt, 1/2 finely chopped shallot , 1 tsp balsamic vinegar , 2 tbsp good olive oil and black pepper. Arrange on plates, top with flaked hot smoked salmon and finish with dots of the sauce and sprigs of dill from simple food, looking good Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe from Sweet Cake Raymond Blanc's beetroot salad, hot smoked salmon, horseradish crème fraiche Recipe https://sweetteabiscuits.blogspot.com/2021/11/raymond-blancs-beetroot-salad-hot.html
fried kuew tiau with seafood ( kuew tiau goreng seafood ) chinese recipes ingredients: Shahe fen 300 g wet 3 cloves garlic, finely chopped 2 dried chilies, chopped 1 teaspoon shrimp paste fried, mashed 100 g shrimp, peeled 100 grams of squid, cut Caisim 3 stalks, cut into pieces 50 g bean sprouts 1 teaspoon sweet soy sauce 2 teaspoons soya sauce 3 tablespoons sambal 1/4 teaspoon salt 1/2 teaspoon ground pepper 50 ml chicken broth 1/2 teaspoon sesame oil 1 egg, beaten off 2 tablespoons oil for sauteing direction : Heat oil, saute garlic, dried chili and shrimp paste until fragrant. Set aside on the edge of the pan. Add shrimp, squid and fishcake. Stir until changes color. Enter caisim and bean sprouts. Saute until wilted. Enter sweet soy sauce, soya sauce, salt, and pepper. Stir well. Pour the chicken broth, cook until absorbed. ADD Shahe fen, stir well. Punch a hole through the middle, add egg. Stir until cooked. Add green onion and sesame oil. Stir well. Remove and serve.
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