"tail of rump with rosemary Sautéed Vegetables" Ingredients
Tail of rump with rosemary
Tail of rump 2 k
Romero 1 bunch
1 head garlic butter Coarse salt 200 g
c / n 600 g
Mirepoix
Baked
1.5 k
Papas American Cheese 250 g Chives 50 g
sautéed vegetables 50 g
Chauchas
Peppers Carrot 200 g 100 g 200 g corn
Mini Broccoli Teriyaki Sauce 200 g 200 cc
vegetable broth c / n
Sal and pepper c / n
Preparation:
Tail of rump
Wrap garlic in foil and cook until soft, in the oven at medium heat. When ready, peel the cloves and mash. Mix with butter cream to paint the meat 4 or 5 times during cooking.
Make cuts to the tail of rump on the grease and insert sprigs of rosemary. Season with coarse salt and pepper. Bake at medium temperature for 1 hour on a classic mirepoix (onion, leek, carrot and celery cut unevenly).
Baked
Place the whole potatoes in their skins in a pan and bring to a medium oven until cooked through and take good color. Once ready you can heat a skillet with butter and make a good seal on both sides by pressing them to break a little. Before serving add cheese mixed with chopped chives. Sauteed Vegetables
Make a wok sautéed with vegetables (pre-milled in the English of the broccoli and beans). Incorporate salsa Teriyaki and broth if necessary. Season with salt and pepper. Armed
serve a good portion of meat with a potato with cheese and fried.
"Dessert: Chocolate Volcano"
Ingredients 4 eggs 4
yolks 80 g sugar 220 g bittersweet chocolate
Manteca 220 g wheat flour 60 g
Cream 0000 clay.
Preparation:
Preheat the oven to maximum temperature (220 ° C).
Place in a bowl the eggs, yolks and sugar. Beat white.
Double boiler melt the chocolate with the butter. Incorporate the mixture into the beaten egg-shaped enclosure.
Sift flour and integrate smoothly. Syndicate
preparedness greased and floured custard cups, filling to the 3 / 4 of its capacity.
Bake for 5 minutes. Remove and take out hot.
Serve with unsweetened whipped cream.
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