The dish will adequately decorate your festive table, although it's worth poking.
I send to the Winter competition
0.5 kg of chicken legs without skins and bones (pargicons) or breast
250 g of chicken minced meat
250 g ground beef
0.5 cup raisins
2 tbsp pasta pasta
1 tbsp. l of parsley chopped
0.5 tbs salt
a pinch of ground black pepper
For sauce:
2 apples grand smith
3 tbsp silane (date honey)
1 glass of red wine
Preparation of the filling:
Raisin for 15 minutes soak in water.
We combine together two types of minced meat, salt, pepper, pasta paste, raisins to a homogeneous mass.
Preparation of ballotin:
On the cutting board, make an incision in the meat to open it.
Removing excess pieces of fat and pulp, giving a beautiful view of the steak.
Cover with a food film and beat off to a thickness of 1 cm.
From the filling we form sausages along the length of the steak and 3-4 cm thick.
Spread on the steak and spin into a roll.
We wrap it in a food film and twist the ends well.
It is important that water does not get inside.
We wrap it in foil.
In the baking dish, pour water so that it covers up to half of the rolls.
Bake in 140 degrees for an hour and 15 minutes.
Keep the hot.
Preparation of sauce:
Apples peel and cut into small cubes.
In the frying pan pour out the silane and within 2-3 minutes bring it to the caramel.
Add apples and fry for a minute.
Add the wine and bring it to the thick as a syrup.
Serving ballotin:
Open carefully the roll and cut into equal pieces.
Heat the olive oil in a frying pan and fry the pieces on all sides.
Pour sauce and fry another minute.
Spread out on the dish with water sauce.
We decorate with pomegranate seeds and greens.
The article is based on materials .
Comments
Post a Comment