INGREDIENTS
Cheddar cheese - 200 g
Cumin - 0.5 tsp seed
large onion - 500 g
smoked turkey fillet - 400 g
White wine vinegar - 1 tbsp
Milk fat content of 6% - 200 ml
orange (juice) - 1 orange
butter - 100 g
Coriander (grain) - 0.5 tsp seed
muskovado sugar - 1 tsp
Ground cinnamon - 0.5 tsp
apple dessert - 1 large
flour - 1 tbsp
COOKING METHOD
For the onion chutney and apple peel, cut into very small cubes. Cumin and coriander pour into the dry pan over medium heat, warm 2 min., Crushed in a mortar with zest, cinnamon and sugar. Pour the spicy mixture back into the pan, put half the oil, add the onion; Stir for 5 minutes to prepare. Add apple and cook for 1 minute. Pour vinegar and orange juice, bring to a boil and remove from heat. Arrange on baking tins; condemn. Turkey fillet finely cut and put on top of the chutney.
In a frying pan over medium heat, warm the flour, add the remaining oil. Cook, stirring, 1 min., Then pour half of the warm milk. Quickly stir and pour the remaining milk; cook and stir 2 min., remove from heat. Cheese grate, 2-3 defer spoon and add the rest of the meals hot sauce, stirring gently. Pour sauce turkey in tins, sprinkle with cheese deferred. Bake in the oven at 180 ° C until golden brown, 15 minutes.
Cheddar cheese - 200 g
Cumin - 0.5 tsp seed
large onion - 500 g
smoked turkey fillet - 400 g
White wine vinegar - 1 tbsp
Milk fat content of 6% - 200 ml
orange (juice) - 1 orange
butter - 100 g
Coriander (grain) - 0.5 tsp seed
muskovado sugar - 1 tsp
Ground cinnamon - 0.5 tsp
apple dessert - 1 large
flour - 1 tbsp
COOKING METHOD
For the onion chutney and apple peel, cut into very small cubes. Cumin and coriander pour into the dry pan over medium heat, warm 2 min., Crushed in a mortar with zest, cinnamon and sugar. Pour the spicy mixture back into the pan, put half the oil, add the onion; Stir for 5 minutes to prepare. Add apple and cook for 1 minute. Pour vinegar and orange juice, bring to a boil and remove from heat. Arrange on baking tins; condemn. Turkey fillet finely cut and put on top of the chutney.
In a frying pan over medium heat, warm the flour, add the remaining oil. Cook, stirring, 1 min., Then pour half of the warm milk. Quickly stir and pour the remaining milk; cook and stir 2 min., remove from heat. Cheese grate, 2-3 defer spoon and add the rest of the meals hot sauce, stirring gently. Pour sauce turkey in tins, sprinkle with cheese deferred. Bake in the oven at 180 ° C until golden brown, 15 minutes.
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