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Beef strips on polenta thalers with yogurt and garlic dip

Оглавление

Serves 20

250 milliliters of milk

50 grams of butter (or margarine)

150 grams of polenta (cornmeal)

2 rump steak (so to the. 180 grams)

Salt and freshly ground pepper

1 tablespoon oil

6-7 stalks of thyme

4 cloves garlic

200 grams of whole milk yogurt

6 cherry tomatoes

alufoil

The preparation sequence

Heat milk, 250 milliliters of water, 1 teaspoon of salt and 50 grams of fat once. Polenta Stir and let soak for 10 minutes. let Still hot to 1/3 of a lined with finished cut baking paper baking tray (32 x 39 centimeters) Delete and cool.

clean meat in water, pat dry and season with salt and pepper. Heat oil in a frying pan, meat so therein said. sauté 5 minutes. Thyme clean water, pat dry and coarse plucking. turn the meat, 1 teaspoon thyme and cook another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest.

Peel Meanwhile garlic, mince 1 clove into thin slices, chop remaining very fine. give chopped garlic to the yogurt, mix and season with salt and pepper.

Clean cherry tomatoes in water, up to 1-2 to decorate mince in per 6 columns. (So to. 5 cm in diameter) cut out from the polenta 20 circles. mince meat into thin slices and arrange on the polenta thalers and bring to the table. Dispense 1/2 teaspoon garlic dip the meat slices, garnish with tomato and thyme column tips.

Others cherry tomatoes crosswise cut deep, squeeze slightly at the bottom. Polenta and cherry tomatoes on a platter and bring to the table. Yoghurt garnish with garlic slices, cherry tomatoes and thyme columns.

Summer Kitchen

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