I also told you about the device I love the most, namely Crock-Pot Express. It is a single appliance, but in fact there are 12 J )) It has several functions and you will certainly find it very useful in your kitchen. Since I've had it, I've been cooking more than half of the dishes I make on this appliance. My reasons are: for a short time, the dish is made of Teflon and does not allow food to stick + it is very easy to wash, cooking it does not dirty my stove, it is easy to use, and last but not least it keeps its vitamins and nutrients.
Today's dish is refined. I was inspired by a picture from a restaurant, but I didn't eat the dish. I liked how it looked so much that I improvised depending on the ingredients I wanted to use. So, I used a veal cutlet, a fresh and tender quality meat. I made the sauce according to the ingredients used to prepare the meat, and the garnish was a pea puree, sweet and flavored with mint. I made the motto from the top as I cut off my head J )) Carrot and parsnip cut ffff thin and fried in an oil bath.
A veal cutlet of about 1.5 kg bought ready tied or you tie it at home
Spice mixture: 1 teaspoon red salt, 1 teaspoon hot paprika, 1 teaspoon freshly ground pepper, 2 teaspoons oregano
1 cup red wine
1 cup beef or chicken soup (water is also good if you don't have soup)
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1 sliced carrot
1 red onion cut into fish
3 cloves garlic cut into slices
2-3 tablespoons olive oil
1 tablespoon butter
In addition for the sauce: 3 tablespoons cold water, 1 tablespoon food starch
1 kg of frozen peas
100 ml sour cream for cooking
70 gr butter
A few fresh mint leaves
Salt and freshly ground pepper to taste
For decoration: microplants or germs, edible flowers, purple basil leaves
Method of preparation:
Stir in the spice mixture, place in a pan and spread. Pass the chop through the spices on all sides. Connect the Crock-pot Express to the power supply, the Brown / Sote function and press the start button. Add the oil and let it heat up. Put the piece of meat, let it lightly fry until it gets crusty and turn it with tongs on all sides. At the end, add the butter, leave the meat in the melted butter for 1 minute on each side. Remove the meat from the bowl on a plate / tray. Add the rest of the ingredients, bring to the boil, put the meat, then the lid, the steam valve to be closed, set the Meat / stew function, the time of 35 minutes and press the start button. After the time expires, the device alerts you to the sound. Turn off the appliance, release the steam valve with a kitchen glove, carefully remove the lid. Remove the meat with the tongs on a tray / plate. After the meat has cooled and no longer burns on our hands, cut the string, remove and cut into slices. Everything left in the Crock-Pot Express is put in a saucepan, put on a low flame and let it boil until it is reduced by half. Finally, to obtain the sauce, strain it, dissolve the starch in a few tablespoons of cold water and place it over the sauce. Put it on the fire on a low flame and let it boil for 5 minutes. The sauce has thickened, it's only good to use and has everything you need, I haven't added anything…
For the pea puree: put the peas and enough water in the same bowl of the Crock-Pot Express device. Put the lid on, close the steam valve, choose the soup function and the time of 20 minutes. Press the start button. After the time expires, release the steam valve with a kitchen glove, carefully remove the lid. Put the peas in a strainer, then in a food processor to make the puree. Put the mint leaves over the peas and turn on the appliance. Leave until the peas are crushed. Add butter, sour cream, salt and pepper and start the mixer again until you get a fine puree. Season to taste and match the consistency with sour cream or butter.
Assembly is easy: put a suitable amount of pea puree on the plate, add enough sauce, a piece of meat 2 fingers thick, the roasted vegetables, and for decoration microplants or germs or edible flowers, basil leaves or other plant