Pineapple Chatney Sauce II Frogs Options
Ingredients:
30 Clean and washed frogs
To Empanar:
2 cups (tea) of wheat flour
Spices:
2% of the weight of the meat of salt or one spoon of soup (shallow) for each pound of Frog meat
20 whole sprigs of parsley
10 whole green chives
4 whole leaves of sage (optional)
2 heads of chopped garlic, finely chopped, or
1 cup grated onion
½ cup of dry white wine
½ cup coarsely minced fresh mint (tea)
½ cup fresh basil (chopped)
1 fingertip chopped pepper seeded and without the stinging white veins.
1 teaspoon fresh chopped thyme (optional)
1 teaspoon chopped fresh savory (optional)
2 tablespoons fresh or dried oregano
½ tablespoon fresh rosemary
Way of preparing:
Thoroughly wash the Frogs in running water, one by one, then dry with paper towel.
Season with salt, pepper, garlic, wine and all herbs.
Place the tempered frogs in a refractory with lid, take the refrigerator for 4 to 6 hours.
Remove the frogs from the seasoning dry with paper towel, then pass through wheat flour, beat to remove the excess.
Heat the oil, then lower the heat so it does not burn, leave the frogs to brown.
To look good, after fries, put on paper towels to remove excess fat.
Serve on a platter lined with lettuce leaves and mango pieces, cut into the ear shape.
Spread over chopped parsley, chives, and mint frogs
Serve with white rice, or Greek rice.
Put the rice in a well-shaped half-tighten and turn over a platter, garnish with parsley and cherry tomatoes.
Accompany green salad, watercress, arugula, escarole etc.
Pineapple Sauce - Chatney
Ingredients:
1 large pineapple or 2 small, diced
1 cup (tea) apple cider vinegar
1 cup of brown sugar
1 cup of grated or finely chopped onion
1 cup (tea) raisins without seeds
2 cinnamon sticks
4 whole Indian carnations
1 lemon only the juice
1 tablespoon grated ginger (optional)
1 tablespoon of mustard
1 teaspoon salt, or to taste
1 finger pepper, seeded and without the white ribs finely chopped
If you want you can change the fruit. See below.
How to Prepare the Chatney Sauce ::
In a medium saucepan add the vinegar, water, lemon juice, brown sugar, cinnamon, clove, pepper, ginger, raisins, mix well.
Bring the pan to the boil and simmer for 5 'to 10 minutes.
Then add the pineapple cubes, leave to cook for 30 'to 40' minutes, with the pan covered,
After the sauce is ready, turn off the heat and add the mustard
Decorate with a pineapple crown, and on the tips of it, jab, cherry tomato.
Put the ready-made frogs on a platter and garnish with the pineapple chatney sauce.
Sauce can be served together or separately
Sprinkle over frogs, chopped parsley, chives and mint.
Note:
Can replace fruit.
Change the pineapple for sour apples, fresh plums
Peaches, Nespera, Pear, Mango, etc.
II option:
With the same recipe you can exchange the Frogs for chicken breast.
Ingredients:
30 Clean and washed frogs
To Empanar:
2 cups (tea) of wheat flour
Spices:
2% of the weight of the meat of salt or one spoon of soup (shallow) for each pound of Frog meat
20 whole sprigs of parsley
10 whole green chives
4 whole leaves of sage (optional)
2 heads of chopped garlic, finely chopped, or
1 cup grated onion
½ cup of dry white wine
½ cup coarsely minced fresh mint (tea)
½ cup fresh basil (chopped)
1 fingertip chopped pepper seeded and without the stinging white veins.
1 teaspoon fresh chopped thyme (optional)
1 teaspoon chopped fresh savory (optional)
2 tablespoons fresh or dried oregano
½ tablespoon fresh rosemary
Way of preparing:
Thoroughly wash the Frogs in running water, one by one, then dry with paper towel.
Season with salt, pepper, garlic, wine and all herbs.
Place the tempered frogs in a refractory with lid, take the refrigerator for 4 to 6 hours.
Remove the frogs from the seasoning dry with paper towel, then pass through wheat flour, beat to remove the excess.
Heat the oil, then lower the heat so it does not burn, leave the frogs to brown.
To look good, after fries, put on paper towels to remove excess fat.
Serve on a platter lined with lettuce leaves and mango pieces, cut into the ear shape.
Spread over chopped parsley, chives, and mint frogs
Serve with white rice, or Greek rice.
Put the rice in a well-shaped half-tighten and turn over a platter, garnish with parsley and cherry tomatoes.
Accompany green salad, watercress, arugula, escarole etc.
Pineapple Sauce - Chatney
Ingredients:
1 large pineapple or 2 small, diced
1 cup (tea) apple cider vinegar
1 cup of brown sugar
1 cup of grated or finely chopped onion
1 cup (tea) raisins without seeds
2 cinnamon sticks
4 whole Indian carnations
1 lemon only the juice
1 tablespoon grated ginger (optional)
1 tablespoon of mustard
1 teaspoon salt, or to taste
1 finger pepper, seeded and without the white ribs finely chopped
If you want you can change the fruit. See below.
How to Prepare the Chatney Sauce ::
In a medium saucepan add the vinegar, water, lemon juice, brown sugar, cinnamon, clove, pepper, ginger, raisins, mix well.
Bring the pan to the boil and simmer for 5 'to 10 minutes.
Then add the pineapple cubes, leave to cook for 30 'to 40' minutes, with the pan covered,
After the sauce is ready, turn off the heat and add the mustard
Decorate with a pineapple crown, and on the tips of it, jab, cherry tomato.
Put the ready-made frogs on a platter and garnish with the pineapple chatney sauce.
Sauce can be served together or separately
Sprinkle over frogs, chopped parsley, chives and mint.
Note:
Can replace fruit.
Change the pineapple for sour apples, fresh plums
Peaches, Nespera, Pear, Mango, etc.
II option:
With the same recipe you can exchange the Frogs for chicken breast.
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