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Chef Rick
Bombe of hot lightning
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Ingredients
Directions
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Heat the butter and fry the onions in about 5 minutes by shoveling on low setting light brown.
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Add the apple and thyme and cook for another 5 minutes.
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Add the honey, place the lid on the pan and simmer in low heat for about 10 minutes. Meanwhile, put the potatoes with water and salt and cook them until done.
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Drain the potatoes and add the stewed apple and onion. Stamp everything into a coarse puree and season well with salt and pepper.
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Heat the tablespoon of butter and put the slices of ham in it. Let them warm up, take them out of the pan and keep them warm.
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Stir in the mustard and cream in the same pan and simmer for a short while.
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Place a slice of ham on each plate. Put a portion of hot lightning in a bowl and put it upside down on the ham. Remove the bowl and pour some of the sauce around it.
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130 minMain dishcorn chicken, lemon, garlic, fresh thyme, 4-season pepper, sea salt, extra virgin olive oil, chicken broth tablet, tap water,Provencal Chicken
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25 minMain dishfresh tagliatelle, Broccoli, fresh cod fillet, wheat flour, unsalted butter, fish sauce dill,cod with pasta and dill sauce
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15 minMain dishcanned chickpeas, peanut oil, chicory, hoemus fig and cranberry, chilled grated beetroot, young leaf lettuce with arugula, fresh pomegranate seeds, Lebanese wrap,beetroot salad with fig currant hummus and chickpeas
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25 minMain dishsoy sauce, chicken fillets, Broccoli, onion, curry powder,broccoli curry rice with chicken satay
Nutrition
520Calories
Sodium0% DV0g
Fat35% DV23g
Protein20% DV10g
Carbs21% DV64g
Fiber0% DV0g
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