Filter
Reset
Sort ByRelevance
BrooklynRD
Slow-cooked fricandeurola drawer with apple
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Allow the fricander tray to reach room temperature.
-
Cut the garlic into slices.
-
Cut the sprigs of rosemary into tufts.
-
Let the butter melt.
-
Brush the fricandeurola drawer around with butter and place the roulade in the roasting pan.
-
Cut each apple into 8 parts and remove the cores.
-
Spoon the apple slices with garlic slices, raisins, cinnamon and rosemary tarts in a bowl and spread this mixture around the roulade.
-
Pour the wine and stock on the bottom of the roasting pan.
-
Insert the meat thermometer into the middle of the roulade.
-
Slide the roasting tray into the oven and switch the oven to 175 ° C.
-
Heat the roulade until the thermometer shows a core temperature of 65-70 ° C, this takes 1.5 -2 hours.
-
Baste in between with occasional frying water.
-
Let the roulade rest on a shelf under aluminum foil and scoop the apple mixture in a warm dish and keep warm.
-
Pour the frying pan into a large pan and cook over a high heat to a gravy.
-
Serve the fricandeau in thin slices with the apple mixture, mashed potatoes and sprouts.
-
Add the gravy.
-
15 minMain dishsaffron, water, couscous, boiling water, chorizo sausage, Red pepper, frozen garden peas, cool freshly cooked mussels, traditional olive oil, fresh parsley, olives,spanish couscous with chorizo
-
20 minMain dishfresh celery, pak choi, onion, garlic, sunflower oil, chicken breast, carrot julienne, rice, satay sauce ready-to-eat,fried rice with chicken fillet and satay sauce
-
30 minMain dishpandan rice, green bean, wok oil, chicken breast, atjar tjampoer, Bumbu spice for nasi herbal goreng, baked onions,nasi tjampoer with chicken and beans
-
15 minMain dishcouscous, green bean, tuna on oil, garlic, tomatoes with herbs,couscous with tuna sauce and green beans
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it