Chester Baked With Pineapple Sauce Chatney
1 large chester tempered, or any bird to your liking.
Other Ingredients:
50 grs. butter
1 tbsp (tablespoons) mustard
How to Prepare:
Loosen the skin from the breast and thighs, not boring, mix butter with the mustard, rub under the skin.
Place a chester lined with aluminum foil cover with aluminum foil, not too near the skin does not stick to pan.
Oven 170 ° C for 40 'minutes per pound of meat, glancing occasionally, until baking.
Thirty minutes before taking the chester the oven, remove the foil and let it brown.
To Serve:
Spend chester for a platter lined sides with lettuce leaves and cherry tomatoes over follow-up:
Chatney Pineapple - Sensational Sauce
ingredients:
sauce:
1 pineapple as well large or two small, diced
1 cup (tea) of apple cider vinegar
1 cup (tea) brown sugar or
½ cup powdered sweetener own oven and hob
1 cup (tea) of grated onion
1 cup (tea) seedless raisins
2 cinnamon sticks
4 whole cloves of India
1 lemon juice only
1 spoon (soup) of grated ginger
1 tbsp (tablespoons) mustard shallow
1 teaspoon (tsp) salt, or to taste
1 lady finger chili, seeded and finely chopped white without ribs
How to Prepare:
In a large saucepan add vinegar, water, lemon juice, brown sugar, cinnamon, cloves, pepper, ginger, raisins, mix well.
Bring the pan to heat 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
observation:
The pineapple sauce (chatney) serves to accompany poultry, pork and other meats.
Serve in separate bowl or platter
Can exchange the pineapple with another fruit, mango, peach and others.
Decoration:
Option I:
Turnip type anthurium flowers, the small center piece of carrot forming the core of flôr with ties carrot 2 cm wide cut into very thin blades.
Option II:
Flor 3 different peppers, red, green, yellow colors.
Option III:
Basket of tomatoes with olives and purple sprig of parsley (short stalk).
Filling and streusel follow separate.
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