INGREDIENTS
- ● Barbecues 4 u
- ● Salt pepper
- ● Thyme
- ● Sliced garlic
- ● Lemon 3 u.
- ● Olive oil
- Carrot salad:
- ● Grated carrot 3 u
- ● Choclo 1 u
- ● Eggs 2 u
- ● Half u onion
- ● Salt pepper
- ● Olive oil
- ● Lemon
- Peach chutney:
- ● Chopped small onion 1/2 Unit
- ● Positive salt 1/2 tsp.
- ● Nuez Moscada 1 tbsp.
- ● Inexperienced apple 1/2 Unit
- ● Garlic 1 Clove
- ● Peach sweet 100 g
- ● Concassé tomatoes with out pores and skin or seeds 110 g
- ● Chopped Ginger 1/2 tbsp.
- ● White Wine Vinegar 1/2 Cup
- Peach jam:
- ● Peaches 2 kilos
- ● Sugar 500 grams
- ● Lemon juice 1
PORK CHURRASQUITOS WITH PEACH CHUTNEY and peach jam! I adopted the step-by-step
1. To start, marinate the pork steaks with olive oil, salt, pepper, garlic, thyme and juice of two lemons for 10 minutes.
2. Prepare dinner on the plate or frying pan browned on the fats aspect, flip the churrasquitos and proceed roasting over low warmth till cooking is completed.
3. Whereas the churrasquitos are ending, grill the 8 halves of lemons on the grill on the pulp aspect.
4. We serve the steaks prepared with the grilled lemons.
For the peach chutney:
1. Peel the apples, take away the core and seeds and minimize into small cubes.
2. Peel the tomatoes, take away the pores and skin and minimize into concassé.
3. Peel and grate the ginger.
4. Peel and finely chop the onion and garlic.
5. Squeeze the limes and grate their pores and skin.
6. In a saucepan, pour the candy peaches, apple, lime zest and juice, garlic, tomatoes, ginger, sugar, vinegar, cinnamon, nutmeg and salt.
7. Deliver to the warmth and cook dinner for half-hour.
8. Serve with chutney plus salad
For the peach jam:
1. Peel and minimize the peaches (greenish). Reduce the peaches and put them within the fridge with the lemon juice and sugar for a day. Prepare dinner in a saucepan (not aluminum) over medium warmth, stirring slowly now and again. When you’ll be able to see the underside of the saucepan, the jam is made, roughly half an hour.
2. Vacuum seal in sterilized jars.
