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Рецепт Anything But Boaring

Name: Anything But Boaring
Ingredients: 30 gm Butter; 15 ml Extra virgin olive oil; 1 x Clove garlic, minced; 1 pch Nutmeg; 1 x Calva nero, shredded; 15 ml Black treacle; 1 x 15 millilite grain mustard Half a Lemon, Juice of; 15 ml Thyme, minced; 2 x Wild boar haunch steaks; 150 ml Double cream; 10 ml Lemon juice; 1/4 x Red onion, minced Meat trimmings; 45 ml Balsamic vinegar; 100 ml Red wine; 250 gm Anya potatoes; 30 gm Butter; 15 ml Extra virgin olive oil; 2 x Cloves garlic, minced; 1/2 x Red onion, minced; 30 ml Lowfat milk; 150 ml Double cream; 15 ml Extra virgin olive oil; 1/4 x Red Onio, finely diced; 75 gm Fine beans, finely diced; 75 gm Baby leeks, finely diced; 75 gm Baby carrots, finely diced; 1 handf coriander, minced; 1 lrg Hand parsley; 1 x Clove garlic; 60 ml Extra virgin olive oil

от Global Cookbook

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Ингредиенты

30 gm Butter
15 ml Extra virgin olive oil
1 x Clove garlic, minced
1 pch Nutmeg
1 x Calva nero, shredded
15 ml Black treacle
1 x 15 millilite grain mustard Half a Lemon, Juice of
15 ml Thyme, minced
2 x Wild boar haunch steaks
150 ml Double cream
10 ml Lemon juice
1/4 x Red onion, minced Meat trimmings
45 ml Balsamic vinegar
100 ml Red wine
250 gm Anya potatoes
30 gm Butter
15 ml Extra virgin olive oil
2 x Cloves garlic, minced
1/2 x Red onion, minced
30 ml Lowfat milk
150 ml Double cream
15 ml Extra virgin olive oil
1/4 x Red Onio, finely diced
75 gm Fine beans, finely diced
75 gm Baby leeks, finely diced
75 gm Baby carrots, finely diced
1 handf coriander, minced
1 lrg Hand parsley
1 x Clove garlic
60 ml Extra virgin olive oil

Инструкции

SAUTEED CALVA NERO:Heat the butter and extra virgin olive oil in a large pan or possibly wok. Add in the garlic and nutmeg. Stir-fry the shredded calva nero in the pan till tender.
Serve with the boar topped with creme fraiche and red wine sauce.
PAN FRIED BOAR:1 Combine the treacle, mustard, juice of 1/2 lemon and thyme in a bowl. Trim the steaks, add in to the bowl, coat proportionately and marinade for five min.
2 Pan fry in a little oil till cooked through. Combine the cream and lemon juice for the creme fraiche and serve with the steak.
RED WINE SAUCE:Boil and then simmer all the ingredients in a pan for 8-10 min.
Sieve, season and serve.
POTATO GRATIN:Preheat oven to 220c/Gas Mark 7.
Thinly slice the potatoes on a mandolin. Heat the butter and extra virgin olive oil in a large pan and cook the garlic, onion and potatoes for 4-5 min.
Add in the lowfat milk and cream, bring to the boil, turn into a gratin dish and oven bake for 10-15 min.
VEGETABLE RISOTTO:1 Heat the oil in a shallow pan, add in the vegetables and cook for 6-8 min. Stir in the coriander before serving.
PESTO:Blend all ingredients together in a processor till smooth. Season and serve.
Fruit;