Tender by Antonieta - With Fruits + Secret Chef.
Ingredients:
1 average tender
Spices:
1 cup of karo, or honey or molasses
1 cup of orange juice
3 tablespoons of mustard
1 tablespoon of English sauce
Other Ingredients:
1 large handful or a pack of 100 grams of Indian clove
Follow up:
10 orange slices with peel, without seeds finely chopped
10 very small pears without rind cooked in gooseberry
10 black prunes without the pits stuffed with apricot or cherry
10 peeled nuts, split in half
1 glass of cherries in syrup, drained
1 can of pineapple compote, peaches, or figs in syrup drained
Garnish For Christmas:
Cake top:
200 grs. of chocolate bank melted in the microwave
Way of preparing:
Make a candle with cake made inside round can of oil, or make three small round buns and glaze with paste, you can cut the cake with round cutter and paste the pieces with frosting
Pour the melted white chocolate onto the candle cake.
Chef's Secret:
Make the wick with a tuned Pará nut.
Light the candle at supper time Christmas
How to Prepare the Tender:
With a knife scratch the Tender forming squares.
At the intersection of scratches, prick a stud
Brush the Tender with honey, karo or molasses.
Place the Tender with the sauce (seasonings) in a baking dish lined with aluminum foil
Cover with aluminum foil, not too close to the meat to avoid sticking
Bring to the preheated oven medium 160 º C for 40 minutes for each pound.
While in the oven, carefully drizzle the gravy on the baking sheet.
After the roasted Tender pass to a stainless steel platter. Place the tender well in the center of the dish and round the slices of oranges and intercalate the other fruits, according to the colors.
At one of the corners of the table, place the cake candle, light it at dinner time.
In the center of the pineapple slices put a cherry
Decoration:
If you want you can hide the tender covered with orange slices, broken in half.
Place the half orange slices on top of the tender so that it imitates a fish scale, one standing side by side.
Ingredients:
1 average tender
Spices:
1 cup of karo, or honey or molasses
1 cup of orange juice
3 tablespoons of mustard
1 tablespoon of English sauce
Other Ingredients:
1 large handful or a pack of 100 grams of Indian clove
Follow up:
10 orange slices with peel, without seeds finely chopped
10 very small pears without rind cooked in gooseberry
10 black prunes without the pits stuffed with apricot or cherry
10 peeled nuts, split in half
1 glass of cherries in syrup, drained
1 can of pineapple compote, peaches, or figs in syrup drained
Garnish For Christmas:
Cake top:
200 grs. of chocolate bank melted in the microwave
Way of preparing:
Make a candle with cake made inside round can of oil, or make three small round buns and glaze with paste, you can cut the cake with round cutter and paste the pieces with frosting
Pour the melted white chocolate onto the candle cake.
Chef's Secret:
Make the wick with a tuned Pará nut.
Light the candle at supper time Christmas
How to Prepare the Tender:
With a knife scratch the Tender forming squares.
At the intersection of scratches, prick a stud
Brush the Tender with honey, karo or molasses.
Place the Tender with the sauce (seasonings) in a baking dish lined with aluminum foil
Cover with aluminum foil, not too close to the meat to avoid sticking
Bring to the preheated oven medium 160 º C for 40 minutes for each pound.
While in the oven, carefully drizzle the gravy on the baking sheet.
After the roasted Tender pass to a stainless steel platter. Place the tender well in the center of the dish and round the slices of oranges and intercalate the other fruits, according to the colors.
At one of the corners of the table, place the cake candle, light it at dinner time.
In the center of the pineapple slices put a cherry
Decoration:
If you want you can hide the tender covered with orange slices, broken in half.
Place the half orange slices on top of the tender so that it imitates a fish scale, one standing side by side.
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