Poultry livers with yellow carrots and beetroot - Silent Cooking with Patrick Müller (with recipe)
Автор: wocomoCOOK
Загружено: 2015-03-31
Просмотров: 226
click here to watch the full episode with two more dishes:
• Sheep cheese roulade - Poultry livers - Fr...
Subscribe to wocomoCOOK: https://goo.gl/9c1suR
Follow wocomo on Facebook: / wocomo
-----
Ingredients:
Yellow carrots
Salt
Beetroots
Sachet for spices
Juniper berries
Cumin
Bay leaves
Thyme
White wine vinegar
Olive oil
Poultry livers
Butter
Armagnac
Balsamic vinegar
Soup
00:00 Heat water in two casseroles. Peel the yellow carrots. Cut the ends. Cut in half and diagonally. Put the pieces into boiling water. Add salt. Peel the beetroot (to avoid having red hands, wear plastic gloves). Cut roughly and put into boiling water.
03:41 Fill a sachet with juniper berries, cumin, bay leaves and thyme, and put it into the beetroots. Add white wine vinegar and salt. Set some slices of carrot aside. Drain the rest and mix it with cream. Keep the purée warm.
05:45 Heat olive oil. Cook the poultry livers. Remove the beetroots from heat. Set some slices aside and mix the rest. Strain through a small conical sieve. Keep the sauce warm.
07:37 Remove the poultry livers from the pan. Put butter and Armagnac on it. Deglaze with balsamic vinegar. Add some soup and bend with butter. Bend the beetroot sauce with butter. Melt butter in a pan. Put the pieces of carrot in the pan, with some boiling water. Add pepper. Mash the beetroot in the butter and the balsamic vinegar. Serve.
Доступные форматы для скачивания:
Скачать видео mp4
-
Информация по загрузке:
