Tajine rranit

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  • Publicado : 18 de agosto de 2012
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RABBIT TAJINE
INGREDIENTS
1 rabbit of approximately 1.8 kg200 g of prunes2 cinnamon sticks1/2 l vegetable broth (or water pill)1 onion | 2 cloves of garlicSaffron (failing to paella mix)1tablespoon honey50 g almonds or friedCumin c / n |
UTENCILS

KNIFE
CASSEROLE
SPOON
PROCEDURE
Chop the rabbit and remove most fat possible (if small will not have much) and put in the tajine (small claypot) or alternatively in a pan, add the onion and garlic, saffron, cinnamon and broth and boil gently (looks best on normal pan in steamer) for 15 minutes.

Then add the prunes and a tablespoon ofhoney, stir and simmer gently until meat is well off the bones (about 10-15 minutes more). Taste and correct salt. If it is too soupy, add cornstarch to thicken Express.

Serve sprinkled freshlyroasted cumin and ground in mortar and whole almonds (not to add to cook crisp). Serve with white rice or "couscous."

FACTS
RECIPE OF "RABBIT BITTERSWEET" IS USED FOR HEAT ENGINES APHRODISIAC BEFORESTARTED LOOKING FOR ACTION IF YOU ARE INTERESTED THIS RECIPE IS VERY EASY TO PREPARE AND THE INGREDIENTS ARE VERY EASY TO FIND.
WHAT IS A TAGINE?
A tagine is a cooking vessel made ​​of clay, andconsists of a bowl and a conical lid. In addition to the container, also called tajine stew that is prepared to it, in the same way as with the pots, pans, and other kitchen utensils, which are also theprepared dishes named after them
SIDE DISH
rice and cous-cous
WHAT IS COUSCOUS?
Couscous is traditionally made with durum wheat the hard ground so that it has been converted into flour, themilling process can be done with other cereal species such as barley, millet, polenta, rice or corn kernels.

BUENO, BUENAS TARDES
LA COMIDA QUE YO ELEGI FUE “TAJINE DE CONEJO”
LOS INGREDIENTES PARAESTA RECETA SON
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LOS UTINCILIOS QUE SE UTILIZAN SON
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BUENO LO PRIMERO QUE SE HACE ES: PARTIR EN PEDAZOS PEQUEÑOSA EL CONEJO, HAY QUE QUITAR LA GRASA SI ES PEQUEÑO NO TENDRA MUCHA...
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