Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - Страница 83

Ingredients for 20 pieces

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 garlic cloves

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 baking paper baking tray ready for cutting (32 x 39 cm) and emphasize cool.

Clean meat in water, pat dry and season with salt and pepper. Heat oil in a frying pan, flesh so to the fact that. Sauté 5 minutes. Thyme in clean water, pat dry and coarse plucking. Turn meat, 1 teaspoon thyme and fry for another 5 minutes. Remove the meat, wrap in aluminum foil and let it rest.

Meanwhile peel 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 for decoration, chop in each 6 columns. (As to the. 5 cm diameter) cut out from the polenta 20 circles. Mince meat into thin slices and arrange on the polenta thalers and bring to the table. Depending give 1/2 teaspoon garlic dip the slices of meat, 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.