Stuffed Loin For Christmas - III fillings

Stuffed Loin For Christmas - III fillings

Ingredients:

2 kilos of fresh or frozen fillet
A large open blanket loin

Spices:

1 cup of lemon juice to tea, to wash the ribeye
2% by weight of fine salt meat (two tablespoons (shallow soup)
1 glass of white wine
4 cloves garlic, crushed (if old) cored

Filling I:

200 g. sliced ​​ham or slices of smoked turkey breast
200 g. mozzarella sliced
50 grams. chopped bacon (optional)
1 large onion, grated
1 cup chopped parsley tea
1 cup chopped green olives
2 tablespoons capers
1 large grated apple in the large drain
1 cup of cooked spinach tea, squeezed and chopped (optional) see below
2 tablespoons cream cheese or cheese grated Parmesan cheese (optional)
1 pinch of salt

Mode Prepare the filling:

Mix in a bowl, onion with the bacon, parsley, olives, capers, grated apple and spinach, and salt.

After the open loin put a layer of ham, put up this Mozzarella and then the other ingredients mixed.
Wrap the fillet like a jelly roll, sew-needle with cotton twine.
Tie the tenderloin giving back with cotton string to not lose shape, or secure with toothpicks and pass the string several times, until very firm.
After baked, remember to take the sticks and string, cut with kitchen scissors.


Filling II:

½ kilo of crushed fresh ricotta
100 g. of chopped prunes, or apricot
100 g. seedless raisins
100 g. pineapple in syrup chopped drained niggling
2 grated apples in the large drain
2 tablespoons (soup) of chopped parsley
½ tablespoon (coffee) of nutmeg and a pinch
1 tablespoon (coffee) shallow salt
2 tablespoons (soup) cheese cream cheese or grated Parmesan cheese

Mode Prepare the filling:

Kneading the ricotta with a fork, add the cheese cream cheese chopped prunes, raisins, pineapple cubes them, grated apples, parsley, salt and nutmeg.

Mix all ingredients, make a roll and put into the already open back, sew with thick needle and cotton string, then tie giving back on the back with the string, not lose shape.
See details above, before filling

Stuffing III:

100 g. crushed or ground salami smoked turkey breast
50 grams. of bacon (optional)
1 cup of tea grated onion
1 cup chopped parsley tea
1 cup chopped green olives tea
2 boiled eggs and passed through the wringer (it's gone through the same wringer)
4 grated apples in the large drain
2 tablespoons crushed crackers or grated stale bread
2 tablespoons grated Parmesan cheese

Mode Prepare the filling:

Mix all ingredients, put the stuffing, sew and tie the loin same as the previous.



Prepare the way of Lombo:

Cut the fillet in half lengthwise and hold parties after cutting inside out, or Ask the butcher to do this for you.

Open the fillet like a great steak, if you need tune with the meat beater, is a big blanket.

Wash the tenderloin under running water, then season with salt, white wine lemon and crushed garlic, allow to stand put 6-12 hours in the refrigerator, a dishwasher bowl or baking dish, covered with plastic wrap.

Then take all spices dry well and put the stuffing, sew with thick needle and cotton string, tie with string to avoid losing shape.

Place the stuffed tenderloin on a baking sheet lined with aluminum foil with little of the strained broth, cover with aluminum foil.

Take to bake in preheated moderate oven 180 ° C, put 40 'minutes for each kilogram of meat.
Just before taking the oven's back, remove the aluminum foil and let it brown well.

Serve in a stainless steel dish with pineapple jam, peaches, figs,
With small baked pear on the currant,

Can also serve with cooked vegetables passed in butter
Small whole potatoes, carrots cut into strips, asparagus, hearts of palm, black olives, broccoli etc.
Garnish around the platter with lettuce leaves.
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Note:
To cook the spinach, defoliate, wash and play in boiling water, let stand until boiling then tell one 'minute.
Place the drain of vegetables and pour over enough cold water with ice cubes.
The above process called bleaching.

** Do not use baking soda that does not need and leaves a bitter taste is exceeded.
Were what grandparents who were in the 19th century **.