INGREDIENTS
- Carne:
- – Bondiola 1 kg
- Adobo:
- – Olive oil
- – Cilantro
- – Lima
- Garrison:
- – Potato 1 kg
- Chutney:
- – Peach 1 kg
- – Pink onion 3 items
- – Black sugar 500 g
- – Wine vinegar 250 cc
- – Ginger
- – Anise star 2 items
- – Cloves 2 items
- – Garlic 2 items
We share with you the spectacular recipe for bondiola with peach chutney, accompanied by candy potatoes.
PROCEDURE:
1. For the garnish, boil the candy potato and mash it, then grill it extremely popular and add olive oil.
2. For the chutney, lower the onion into julienne strips and brown within the pan. Add sliced ginger, rosemary, cloves caught in garlic cloves, and anise star. Add black sugar and wine vinegar.
3. Cook dinner at first over low warmth after which decrease to low warmth till jam-like.
4. For the marinade, place the cilantro on the board, moisten it with lime juice, olive oil after which chop.
5. For the meat, salt and season to style.
