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Charter Guy
Joris bijdendijks reestoof with caramel apple and potato fans
Stew of roe with caramel apple, gingerbread and potato fritters.
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Ingredients
- 1 reebout of the salesman
- 1 onion great
- 2 toe garlic
- 8 juniper
- 1 twig fresh thyme
- 750 ml Red wine
- 265 ml apple cider vinegar
- 125 g unsalted butter or margarine
- 50 g spiced Bisquit
- 12 gourmandises potatoes
- 50 g soft butter
- 1 tl biscuit and speculaas spices
- 1,25 tl fleur de sel salt
- 2 Braeburn apple
- 50 g granulated sugar
- 2 el tap water
- 4 Golden Delicious apple
- Vanilla bean
- 1 smith apple
- Lemon
- 50 g chard
Kitchen Stuff
Directions
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For the reebout: cut the meat from the bone and cut into pieces of 1.5 x 1.5 cm.
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Cut the onion into rings and peel the garlic.
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Put the meat with the onion, garlic, juniper and thyme in a bowl and pour the wine and vinegar over it.
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Mix well and leave to marinate in the refrigerator for 24 hours.
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Preheat the oven to 140 ° C.
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Remove the meat from the marinade, drain well above the bowl and pat dry with kitchen paper.
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Heat the butter in the frying pan and fry the meat around golden brown.
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Add the marinade, bring to the boil, remove from the heat and place with the lid on the pan 1 hour and 30 minutes in the oven.
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Remove from the oven, remove the meat from the pan and cook the marinade on high heat in half.
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Meanwhile, break the gingerbread into pieces. Add with the butter to the pan and stir.
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Puree with the hand blender into a smooth sauce. Add the meat and season with salt and pepper. Remove from the heat and set aside.
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Preheat the oven to 200 ° C for the potato fans.
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Cut each potato into slices that are as thin as possible, but do not cut it completely. The slices stay together at the bottom.
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Mix the butter with the chicken spices. Divide over the potatoes; push the butter between the slices.
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Sprinkle with the fleur de sel and place the potato fans in an oven dish. Fry them in the middle of the oven for about 1 hour until done.
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In the meantime, peel the braeburn apples for the caramelised apples, cut into quarters, remove the core and halve each strand lengthwise.
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Put the sugar with the water in a saucepan. Bring slowly and stirring to the boil until the sugar has melted.
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Raise the heat and let the sugar turn golden brown in a few minutes. Do not stir anymore.
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Remove from the heat and mix in the apple wedges and the butter. Sprinkle with the fleur de sel.
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Peel for the apple cream the golden delicious apples, remove the core and cut the flesh into small cubes.
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Scrape the marrow from the vanilla pod.
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Melt the butter on low heat without coloring it and add the apple cubes and the vanilla.
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Allow to simmer for about 15 minutes on medium heat. Allow to cool.
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Peel the smith apple, remove the core and cut into small cubes.
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Squeeze out the lemon. Puree the apple sauce with the smith squares, the lemon juice and the apple cider vinegar in the food processor to a smooth cream.
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Heat the stove over low heat for 5 minutes and spread over the plates.
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Serve with a pair of caramelized apple wedges, 2 potato fans, a spoonful of apple cream and garnish with the chard.
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Serve the rest of the stove separately.
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Nutrition
850Calories
Sodium14% DV325mg
Fat49% DV32g
Protein82% DV41g
Carbs26% DV79g
Fiber40% DV10g
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