Braised Loin With Carrot (eggs) Yarn + Photo With Follow-Up
Original and very tasty dish
Ingredients:
2 pounds of pork loin cut into three equal strips in the lengthwise direction.
Filling:
3 apples peeled, cut into boiled cubes
1 cup of black plums, pitted, cut in half
pineapple slices in syrup (drained) to decorate.
Seasoning,
2 tablespoons of salt
2 glasses of white wine
Fresh herbs, (sage, mint, parsley, basil) among others the amount is a little bit or taste, can only put one or several depends on your taste
Remove the herbs before stuffing.
Way of preparing:
With the meat whisk, beat the loin strips to make them look very thin.
Mix the apples with the plums, place in the center and along each strip and fold each one in half.
With the strips already stuffed, make the braid and sprinkle it with a little pineapple syrup.
Take the preheated oven (160 º C) covered with aluminum foil, for forty minutes for each pound, half an hour before removing from the oven, remove the aluminum foil to let it flush slightly
Do not let it get past the hardening point
Serve with carrot wires (egg yolks).
Carrot Eggs Yarn
200 grs. of grated carrots, in a special device for making long strands
(it is sold in the Central or Lapa market or in SP - Brazil free trade shows)
1 cup of refined sugar
½ cup of cold water
5 blackheads
2 branches of cinnamon sticks
1 slice fresh ginger (optional)
You can fold the syrup if you like.
Method of Preparation:
Bring a pan to the fire with water cinnamon sugar, clove the ginger, mix well off the fire, do not stir while in the fire.
Let it cool until thick.
Put the grated carrot, to cook in this syrup
When the carrot is cooked, strain into a sieve while it is hot.
Use the carrot to decorate the entire back of the loin.
Note:
The carrot egg strands look like real egg strands.
Besides being original is beautiful and tasty.
The photo is mine from a story there on the Ponte Preta Farm (Monteiro Lobato) on the side of an Italian statue and the pool on the side.
Follow up:
Almond Branches
Ingredients:
150 grs. ground almonds with or without skin
100 grs. of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups of crushed salted cracker or cornmeal.
1 or ½ cup of raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you want you can put some pepper.
Decoration:
Place the farofa on a platter and garnish with a hortencia made of carrot or turnip greens, stuck in a piece of stick, stuck in a potato with a peel.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Around the farofa put stuffed apricot.
With ricotta, ground ham, parsley and nutmeg is optional
* See past recipes salted from stuffed fruits or wait for me to post again, apricot, peaches and black plums *.
Original and very tasty dish
Ingredients:
2 pounds of pork loin cut into three equal strips in the lengthwise direction.
Filling:
3 apples peeled, cut into boiled cubes
1 cup of black plums, pitted, cut in half
pineapple slices in syrup (drained) to decorate.
Seasoning,
2 tablespoons of salt
2 glasses of white wine
Fresh herbs, (sage, mint, parsley, basil) among others the amount is a little bit or taste, can only put one or several depends on your taste
Remove the herbs before stuffing.
Way of preparing:
With the meat whisk, beat the loin strips to make them look very thin.
Mix the apples with the plums, place in the center and along each strip and fold each one in half.
With the strips already stuffed, make the braid and sprinkle it with a little pineapple syrup.
Take the preheated oven (160 º C) covered with aluminum foil, for forty minutes for each pound, half an hour before removing from the oven, remove the aluminum foil to let it flush slightly
Do not let it get past the hardening point
Serve with carrot wires (egg yolks).
Carrot Eggs Yarn
200 grs. of grated carrots, in a special device for making long strands
(it is sold in the Central or Lapa market or in SP - Brazil free trade shows)
1 cup of refined sugar
½ cup of cold water
5 blackheads
2 branches of cinnamon sticks
1 slice fresh ginger (optional)
You can fold the syrup if you like.
Method of Preparation:
Bring a pan to the fire with water cinnamon sugar, clove the ginger, mix well off the fire, do not stir while in the fire.
Let it cool until thick.
Put the grated carrot, to cook in this syrup
When the carrot is cooked, strain into a sieve while it is hot.
Use the carrot to decorate the entire back of the loin.
Note:
The carrot egg strands look like real egg strands.
Besides being original is beautiful and tasty.
The photo is mine from a story there on the Ponte Preta Farm (Monteiro Lobato) on the side of an Italian statue and the pool on the side.
Follow up:
Almond Branches
Ingredients:
150 grs. ground almonds with or without skin
100 grs. of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups of crushed salted cracker or cornmeal.
1 or ½ cup of raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you want you can put some pepper.
Decoration:
Place the farofa on a platter and garnish with a hortencia made of carrot or turnip greens, stuck in a piece of stick, stuck in a potato with a peel.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Around the farofa put stuffed apricot.
With ricotta, ground ham, parsley and nutmeg is optional
* See past recipes salted from stuffed fruits or wait for me to post again, apricot, peaches and black plums *.
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