INGREDIENTS
- – 1 pill.
- – Oil.
- – Sal.
- – Romero.
- – Thyme.
- – Crushed garlic.
- Accompany:
- – 5 candy potatoes.
- – Sal.
- – Pepper.
- – Curry.
- Chutney de tomate:
- – Oil c|n.
- – Chopped onion brunoise 1 unit.
- – Tomato 500 g (with out seeds or pores and skin, diced with casse).
- – Inexperienced apples lower into small cubes 2 items.
- – Figs 10 items (if they’re small, lower in half).
- – 1 clove garlic.
- – Contemporary ginger 1/2 tsp.
- – Sugar 100 g.
- – Vinagre 100 cc.
- – Sal.
- – Clove.
- – Pinch of cumin.
- – 2 skinless cardamom seeds.
- – Black peppercorns.
- – Chopped purple chili 1/2 unit.
MATAMBRITO WITH FIG CHUTNEY AND SWEET POTATOES WITH CURRY
PROCEDURE:
1. Open the matambrito and marinate it with the herbs, crushed garlic, salt and pepper; Put it on a plate and put it in a medium excessive oven for half-hour.
2. For the candy potatoes: first, put a plate within the oven; then lower the candy potatoes into wedges.
3. Put it in a bowl and marinate it with the curry, salt, pepper and oil.
4. As soon as the plate is sizzling, pour the contents of the bowl onto it and cook dinner within the oven till the candy potatoes are cooked and crispy.
5. For the Tomato Chutney: Reduce every part as requested within the substances.
6. In a pot, sauté the onion, with the ginger, chili and garlic, as soon as clear.
7. Add the tomatoes, apples and figs, cook dinner for five minutes, add the sugar, vinegar and make a small bundle, with a small piece of fabric, including the cloves, cumin seeds, black pepper, tie it with matambre thread and put it contained in the pot; As soon as it boils, decrease the warmth and cook dinner for half-hour.
