Читать книгу Winter Cuisine - Bernhard Long - Страница 41

Ingredients for 2 meals

½ Pomegranate

1 red chili

1 lemon

2 large spoon tahini paste

100 grams of yogurt (0.3% fat)

3 large spoon olive oil

50 milliliters of mineral water with carbon dioxide

Salt and pepper from the mill

100 grams of Purslane

100 grams of rocket

2 spring onions

2 ripe figs

60 grams of cheese of sheep (9 % fat)

4 medium-sized lamb fillets ( so. 65 grams)

The preparation process

With a spoon back heavy on the pomegranate knock. Then the shell breaking and the red cores. Chili in two halves , seed crushing in water to clean and fine grinding.

Lemon in two halves to crush and expressions. Tahini Paste, yogurt, half of the olive oil, 3 large spoon lemon juice and mineral water mix. Stir in Chili seasoning with salt and freshly ground pepper to taste.

Purslane and rocket cleaning in water to clean and dry spinning.

Spring onions in water cleaning, clean and rings in crush. Figs in water cleaning, brushing and in cubes crush. Sheep Cheese crumbling.

Lamb fillets and season with salt and pepper to taste. The rest of the oil in a frying pan to heat up and the meat is at medium heat around 7 8 minutes Pink roast. Remove, in aluminum foil wrap and allow to rest for 5 minutes.

Purslane, rocket salad and spring onions on the plate.

Figs, pomegranate seeds and cheese on distribution. Meat in strips to crush and to prepare. Sauce extra to prepare.