Scroll down for recipe in English
Pravili smo srnetinu i trebao nam je krompir spremljen da odgovara ovom jelu. Odlučili smo se za fondant krompir i zaista je super kombinacija.
Sastojci
150 g putera
4 krompira, oljušten i isečena kruđno u približno ite komade
75 ml bistre supe
2 čena belog luka, grubo isečenog
2 do 3 grančice timijana
so i sveže mleven crni biber
Priprema
Istopimo puter dok ne zapeni.
Spustimo u njega krompir i na srednjoj temperaturi pržimo 5 do 6 minuta. Ne okrećemo ga.
Okrenemo i ponovo pržimo još 5 minuta
Uspemo zatim bistru supu ( pažljivo!) i dodamo beli luk i timijan.
Poklopimo i krčkamo oko 10 minuta
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Fondant potatoes
We needed some potatoes prepared to match the flavor of our wild venison filet. These were perfect match.
Ingredients
- he150g/5oz butter
- 4 potatoes, peeled, cut into barrel-shapes using a cookie cutter
- 75ml/3fl oz chicken or vegetable stock
- 2 garlic cloves, peeled, crushed lightly with the edge of a knife
- 2-3 sprigs fresh thyme
- sea salt flakes and freshly ground black pepper
Create
Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side, about 5-6 minutes. (Do not move the potatoes as they cook.)
Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.
Carefully pour in the stock, then add the garlic cloves and thyme sprigs.
- (CAUTION: the hot fat will splutter when it comes into contact with the stock.) Season, to taste, with salt and freshly ground black pepper.
Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer
the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.
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