Nov 24

Round beef stew

Serves 4

Round 1 of 1,200 kg
200 g of pork terrine
4 fennel bulbs
1 celery
1 clove of garlic
100 mI of white wine
30 g butter
olive oil
300 mI of beef broth

* Sage, rosemary and cloves
* Salt and pepper

Difficulty: medium
Preparation : 40 minutes
Cooking : 1 hour and 25 minutes
Calories: 435 per serving

STUFFED MEAT. Make a deep cut along the round, so that a spiral is formed on the inside. Open the meat and make a hole in the center. Crush garlic in mortar with two sage leaves, four nails and a sprig of rosemary. Add the pate and mix. Spread this paste on the slate in the round, and tie maternal face.

ROUND KITCHEN. Season the meat with salt and freshly ground pepper and dórala over medium heat in a pan with 20 g of butter and two tablespoons of oil. Bathing with wine and bring to a boil. Add the chopped celery and cook over low heat with the pan covered for 1 hour, turning the meat halfway through cooking and basting with juice occasionally so it does not become too dry.

COOK THE BULBS. Wash the fennel bulbs and cut into about eight parts each, reserving the green sprigs. Dóralos in a nonstick pan with the remaining butter, add a sprig of sage, one of rosemary and fennel sprigs, cover with broth and cook for 15 minutes. Cut the sliced ??round us up and me 1 cm thick, place them in an oval fountain and accompanying pieces of fennel with its well drained broth.

Nov 24

Tiramisu with candied mandarin orange

Serves 4

2 oranges
4 egg yolks
4 tablespoons sugar
4 tablespoons mascarpone cheese
150 g ladyfingers
200 mI of cold coffee
1 tablespoon orange liqueur
2 tablespoons unsweetened cocoa powder
2 candied tangerines

Difficulty: medium
Preparation : 30 minutes
Cooking time: 20 minutes
Rest : 3 hours
Calories: 330 per serving

PREPARING THE CREAM . Take the yolks with the sugar in a bowl and beat with rods until light and foamy compound . Place on a warm water bath inside another bowl with hot water and continue beating with rods 15 min , adding a little bit strained juice of oranges. Now put the bowl of cream into another bowl with ice water and continue beating until cool .

SHAPE LAYERS . Work the mascarpone in a bowl until it is creamy texture . Chop the cupcakes , throw them in a bowl and báñalos with coffee and liqueur. Place in the bottom of four bowls a thin layer of soaked biscuits . Top with a layer of the prepared cream on it, another of mascarpone .

PUTS THE REFRIGERATOR . Keep putting layers in the same order until all the ingredients , ending with mascarpone . Put the bowls in the refrigerator at least 3 h . Before serving, pour the cocoa in a sieve and sprinkle on top. Cut in half with fitadas mandarins , put a half in each bowl and serve chilled.

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