For the main course I offer mouse Lamb confit with orange to change the eternal leg.
A marvel of taste even if it is not a fan of sweet and salty.
Lamb shank confit with orange
4 lamb shanks 2
onions
3 oranges
20 cl of white wine
2 tablespoons of olive oil
10 g butter 2 sweet potatoes
1 potato 150 g
Bulgur Saute mouse lamb in olive oil and, when browned, deglaze with white wine.
Add the zest at the end of 1 orange, thinly sliced onions, juice of 3 oranges and a little coarse salt.
Cover and let simmer for at least 2 hours, stirring halfway through cooking and basting the meat with sauce occasionally.
1 hour before end of cooking, peel potatoes and sweet potatoes, cut into pieces and cook in salted water.
sewers and go to the mill gate vegetable fat, sweet potato being difficult to cranking. In a saucepan pour the pulp thrown and relax with the cream until desired consistency. Cook bulgur pilaf
ie melt a knob of butter measure the volume of bulgur and pour in butter. Debunking the grain and pay 2 times the volume of grain in salt water.
To serve, reserve the mice in a hot dish with the sauce and mix everything is there and add a knob of butter sauce to shine.
Place bulgur in a circle placed on a plate, a lamb shank and another circle or scoop the mashed sweet potatoes, drizzle with sauce.
Bon appetite
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