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Fry ribey steak 250 g served with deep-fried roasted potato, Swedish mayonnaise and a mix salad.

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-Fry ribey steak 250g: Portion it as 250g/ stk, a la minute fried in a hot pan with oil, until good coloration and finish the cooking in the oven, rest for 5 min before service.

-Deep-fried roasted potato: Wash well under cold water, drain, then Roast whole at 180 degrees oven for a hours, then cold them down in the blast chiller, and slice in 8 wedges, deep-fried a la minute and serve crispy, season with salt.   

-Mix salad: (freeze, heart, rocket, slice radicchio): Wash under cold water, drain and reserve separately, in a plastic contender cover with a cloths, a la minute mix together, mariner with the reduce balsamic and olive oil dressing and serve as show.-Reduce balsamic 5 liter of balsamic vinegar with 2,5 kg of glucose to tick stage and reserve in plastic squeeze bottle until needed. For the dressing Mix 3 part olive oil with 1 part reduce balsamic vinegar s+p to test.

-Swedish pickle mayonnaise: Take 1 part of fin chop roasted red pepper, 1 part of fin chop pickle cucumber from cane, 1 part of fin chop slice pickle onion, 3 part classic mayonnaise.

-Pickle slice onion: 4 kg sugar, 4 litter Dk vinegar, 4 litter water, hand full of black pepper, bay leaves, salt, then cook to boiling point, sift, add 1 box of pill and slice onion and cook up until the onion became translucide, then reserve in to plastic contender until needed, when needed drain of the lay off then chop the onion fine.

-Roast bell pepper: Slice in half the red bell pepper, trim off the seeds and green stalk off, then lay them inside down on to a gastro tray lay down with baking paper, spray with butter, s+p and roast at 190C degrees oven for 15 minutes when ready, diverse them in to a plastic box and seal off with a lead for a other 15 minute (this process will help you to take off the skin easily), peel off the skin and chop the red bell pepper fine. Reserve in to vacuum bag until needed.

-Pickle cucumber: Take the whole cucumber from the jar, and blend them fine.

-Classic mayonnaise: 1,5 litter of pasteurized yokes eggs, 200g of hold grain mustard, 4 dl of red wine vinegar, 10 liter of soya oil, s+p to test. Start whisking hard the eggs yokes, mustard, vinegar, s+p, and then emulsion slowly the soya oil then reserve in plastic contender until needed 

Now mix the 1 part of chop pickle onion, 1 part fin chop roasted bell pepper, 1 part of fin blind pickle cucumbers cane, with 3 part of the classic mayonnaise, mix well and reserve vacuum 2 kg a t the time, a la minute for serve dress some of the Swedish dressing in the burger, then on the side in the small glass ramequin.

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