INGREDIENTS
- For vacuum:
- – 1 empty 3/4 kg.
- – 2 onions.
- – 2 heads of garlic.
- – 2 carrots.
- – 4/5 bay leaves.
- – 1 bunch of rosemary.
- – 1 bundle of thyme.
- – Floor chili.
- – 1/2 L of purple wine.
- – Black peppercorns.
- – Smoked paprika.
- – Sal.
- For the Creole:
- – 1 Crimson pepper.
- – 1 inexperienced pepper.
- – 1 yellow pepper.
- – 2 knowledgeable tomatoes.
- – 2 lemons.
- – Contact of rosemary.
- – Contact of parsley.
- – Salt and pepper.
- – Oil.
- – Contact of vinegar.
- Extras:
- – Breads of various varieties.
- – Shredded rooster.
- – Chorizo.
- – Bondiola desmechada.
- – Grilled greens:
aubergines, zucchini, hinojo.
- – Altered cherry tomatoes.
- – Inexperienced leaves
- – Coleslaw.
- – Chimichurri seco.
- – Natural chimichurri.
- – Provencal.
- – Dressings:
mayonnaise, relish, ketchup.
- – Crispy onion.
- – Creole.
- – Provoleta feteada completed.
- – Ali Oli.
Vacuum SANDWICH SHOW with scrumptious Creole sauce
PROCEDURE:
For vacuum:
1. Sear on a grill or griddle over excessive warmth for five minutes per aspect, place on a vacuum oven tray, add the greens (onion, carrot and three.4 cloves of garlic, add the purple wine, season with salt, floor chili, peppercorns , paprika, add herbs (bay leaf, rosemary, thyme) cowl with a liquid medium (vegetable broth or water, the greens give the broth its taste. Cowl with aluminum and place in a low oven (90/100ºC) for two. hours and a half approx.
2. Place a head of garlic in a chunk of aluminum foil with a bit of olive oil and place in a low oven for half an hour.
3. When the vacuum is prepared, take away the surplus fats, crumble, regulate the seasonings and add the roasted garlic with a contact of lemon zest.
