http://www.youtube.com/watch?v=ZKhVhSWMJuEendofvid
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For those who still have Beaujolais in stock:
supreme ingredients for poultry farm lacquered Beaujolais
| Supreme (s) of chicken : 6 Room (s) | | Beaujolais red : 75 centiliter (s) | |
| Granulated sugar : 20 gram (s) | | Apple (s ) charlotte Earth: 900 gram (s) | |
| Onion (s) : 2 room (s) | | end Salt: Pinch 6 (s) | |
| Peppermill : 6 Round (s) | | Groundnut oil : 6 centiliter (s) | |
Preheat oven to 200 ° C. Salt the chicken supreme.
In a skillet, heat a little oil and brown strongly supreme chicken. Then put them on a baking sheet and bake at 200 ° C for 8 min.
Meanwhile, bring wine to a boil with sugar and reduce until syrupy texture obtain.
Upon exiting the oven, brush the skin from poultry wine reduced with a brush.
Slice onions into thin slices.
Peel the potatoes, put them under running cold water and coarsely grated (do not wash them once shredded).
Mix onions and potatoes, salt and pepper.
In skillet, heat a dash of peanut oil, then form patties with potatoes. Cook 4-5 minutes per side, until lightly colored.
Skip the meat and potato patties in the oven to warm while serving.
Meanwhile, bring wine to a boil with sugar and reduce until syrupy texture obtain.
Upon exiting the oven, brush the skin from poultry wine reduced with a brush.
Slice onions into thin slices.
Peel the potatoes, put them under running cold water and coarsely grated (do not wash them once shredded).
Mix onions and potatoes, salt and pepper.
In skillet, heat a dash of peanut oil, then form patties with potatoes. Cook 4-5 minutes per side, until lightly colored.
Skip the meat and potato patties in the oven to warm while serving.
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