INGREDIENTS
- – Legs and thighs 4 items.
- – Orange 1 unit.
- – Thyme.
- – Oregano.
- – Sal.
- – Pepper.
- – Medium sized potatoes 2 pcs.
- – Tomate 1 unid.
- – Bell pepper 1 unit.
- – Leek 1 unit.
- – Greening the inexperienced half 1 unit.
- – Carrot 1 unit.
- French dressing:
- – Apple puree.
- – Mayonnaise 2 tbsp.
- – Vinegar 1 tbsp.
- – Oil 1 tbsp.
- – Water 1 tbsp.
- – Sal.
- – Pepper.
- Papinland model of candy potato focaccia:
- – Meals 1 kg.
- – Candy potato puree 300 g.
- – Recent yeast 30 g.
- – Half a glass of oil.
- – Water 500 cc.
- – Salt 1 pinch.
- – Turmeric 1 pinch.
- – Cinnamon 1 pinch.
- – Thyme.
- – Further oil.
Spectacular BIRD SPLASH WITH SWEET POTATO FOCACCIA and a scrumptious French dressing with applesauce .
PROCEDURE:
1. Preheat the oven to a excessive temperature of 190 levels, place the legs and thighs, the sliced orange, the thyme, oregano, salt and pepper to style on a plate, cook dinner for 40 minutes, leaving the items golden brown.
2. Let it cool and shred the meat.
3. We minimize the potato into cubes and boil it with a splash of vinegar till once we pierce it it doesn’t follow the fork. We minimize the bell pepper into cubes, the tomato into quarters, the leek and the inexperienced a part of the inexperienced very finely. On the bias, we grate the carrot.
4. For the candy potato focaccia, add all of the substances and knead till leaving a homogeneous dough, let it rise till the amount doubles.
5. Place on a beforehand oiled plate and let rise once more, flatten together with your fingers and place in a robust oven for 25 minutes.
6. Take away from the oven, add a drizzle of oil and contemporary thyme.
