INGREDIENTS
- – 1 marucha.
- – White wine.
- – 5 cloves of garlic.
- – Nutmeg 1 pinch.
- – Floor white pepper and salt.
- – Recent rosemary.
- Multicolor salad:
- – Grated beet 1 unit.
- – White cabbage ¼ finely chopped.
- – Grated carrot 1 unit.
- – Arugula 1 tied.
- Dressing:
- – Olive oil.
- – Orange juice.
- – Salt and pepper.
- – Roasted garlic.
- Baked potatoes:
- – Potatoes with pores and skin 4 items (rested for 40 minutes in water).
- – Advantageous salt.
- – Pepper and salt.
- – Olive oil.
- – Turmeric.
We resolve the menu for you with this nice product: BAKED MARUCHA WITH POTATOES AND MULTICOLOR SALAD .
PROCEDURE:
1. Course of the garlic, white wine, nutmeg, pepper and salt, and marinate the meat for two hours.
2. Prepare dinner for roughly 45 minutes in a low oven (180 levels) on a rack. Place slightly of the marinade and water on the underside plate with rosemary. The final quarter-hour, increase the oven in order that it browns nicely .
Let the meat relaxation for about 5 minutes.
3. To accompany the meat: Wash and lower the French fries. In a bowl, put the potatoes and season with salt, turmeric, black pepper and oil. Combine nicely. Warmth the plate with oil, put the potatoes and cook dinner within the oven very strongly (within the final quarter-hour of cooking, ship the potatoes to the oven).
4. Put together a multicolor salad with grated beets, finely chopped white cabbage,
grated carrot, arugula and oil dressing, orange juice and roasted garlic.
I served every thing collectively, and eat!!
