Frogs With Chatney

Frogs With Chatney
Ingredients:
30 cleaned and washed Frogs
For coating:
2 cups of flour
Seasonings:
2% of the weight of the meat salt20 whole sprigs of parsley10 whole green onions4 whole leaves of sage (optional)2 cloves garlic, chopped fine niggling or1 cup (tea) of grated onion½ cup (tea) of lemon juice or white vinegar½ cup (tea) coarsely chopped fresh mint½ cup (tea) chopped fresh basil1 finger pepper seeded and minced girl without ribs chopped white.1 teaspoon (tsp) chopped fresh thyme (optional)1 teaspoon (tsp) chopped fresh savory2 spoons (soup) of fresh or dried oregano½ spoon (soup) of fresh rosemary
How to Prepare:
Wash thoroughly in running water frogs, one by one, then dry with paper towel.
Season with salt, pepper, garlic, lemon juice and all the herbs.Place in an ovenproof dish Frogs temperate with lid, bring the refrigerator for 4-6 hours.
Take the Frogs seasoning dry with paper towel, then move flour, tap out the excess.Heat the oil, then lower the heat to avoid burning, until golden frogs leave.
To look good sequinhas after fried, place on paper towel to remove excess fat.
Serve on a platter lined with lettuce leaves and mango slices, cut in the shape of ear.
Spread over the meat, parsley, chives, and chopped mintServe with white rice.Put the rice in shape with hole in the middle press and turn on a platter, garnish with parsley and cherry tomatoes.
Accompanying green salad, watercress, arugula, endive etc..
  Pineapple Sauce - Chatney
Ingredients:
Pineapple and 1 large or two small, diced1 cup (tea) of apple cider vinegar1 cup (tea) brown sugar1 cup (tea) of grated onion1 cup (tea) seedless raisins2 cinnamon sticks4 whole cloves of India1 lemon, juice only1 spoon (soup) of grated ginger1 spoon (soup) spoon of mustard1 teaspoon (tsp) salt, or to taste1 lady finger pepper, seeded and finely chopped white without the ribs
How to Prepare:
In a medium saucepan add vinegar, water, lemon juice, brown sugar, cinnamon, cloves, pepper, ginger, raisins, mix well.
Bring the pan to boil for 5 '10 minutes.
Then add the diced pineapple, let cook for 30 'to 40' minutes with the pan covered,
After the sauce ready, turn off the heat and add the mustard
Garnish with a pineapple crown, and ends, cherry tomatoes.
Place Frogs ready a platter and garnish with pineapple sauce.Sprinkle over the Frogs, parsley, chives and chopped mint.
 
Note:
Can substitute for sour apple pineapple fresh plumsbark red, peach, loquat, pear, mango, etc..