INGREDIENTS
- – Hip tail 1 unit
- – Coriander
- – Black pepper
- – Salt trains
- – Garlic 1 head
- – Half a glass of white wine
- Stuffed:
- – Mushrooms 200 g
- – Garlic 5 cloves
- – Finely chopped parsley
- – Grated provoleta cheese 50 g
- Glazed onions:
- – 3 onions halved
- – Butter
- – Salt and pepper
- – Oil
- – Sal
- Cous cous:
- – Cous cous 1 taza
- – 1 cup sizzling broth
- – Minimize tomatoes
- – Chopped parsley
- – Minimize purple bell pepper
- – Ask
- – Chopped greenery
- – Cucumber half unit
- – Lemon juice
- – Olive oil
- – Salt and pepper
- – Lemon zest
- – Floor chili
Spectacular stuffed meat, with mushrooms, parsley and provoleta. Accompanied by glazed onions and an unimaginable tabbouleh salad
PROCEDURE:
1. Preheat the oven to 200 levels.
2. Clear the rump tail nicely and take away all of the aponeurosis.
3. Stuffing, sauté the reduce mushrooms brunoise with garlic, add salt and loads of parsley, take away, let cool and add the cheese, fill the tail
4. Season the adobe rump tail on the skin with entrefine salt, black pepper and coriander. Sear in a pan
5. Place the rump tail and garlic on a baking sheet.
6. Put every thing within the oven for 20 to 25 minutes. verify level that’s not handed
7. Let it relaxation for 10 minutes earlier than slicing
8. For the cous cous, hydrate in equal elements with broth and let it hydrate till it’s chilly, add all of the greens reduce into brunoise.
9. Combine the salad and make a dressing with the roasted garlic, lemon zest and juice, floor chili, salt and olive.
10. Glazed onions: Place the halved onions with the flat facet going through the pan with salt, pepper and a couple of tablespoons butter. Pour water as much as half of the onion, cowl with parchment paper and let it prepare dinner over low warmth till the liquid is consumed and it turns golden.
