Description
Loud. Very loud. He plays very, very loud, but somehow want to make it even louder. Rhythmically and energetically, without compromise and without regard. Angus young — guitar idol fans, idol of millions, part-time teacher. The music of Australian rock band AC/DC would become so famous, if not Scot-rowdy Angus young. It was he who in his famous school uniform with shorts and his guitar the Gibson SG became the face of hard rock. His unpretentious hard explanation will sound, and the dish with the Scottish echoes, but the culinary range of tastes will be built on conventional rock and roll the pentatonic scale.
Ingredients
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Minced meat
500 g
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Buckwheat
100 g
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Mushrooms
200 g
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Onion
2 piece
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Quail egg
8 piece
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The creme fraiche
1 Tbsp
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Jam
200 g
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Water
200 ml
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Butter
50 g
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Cinnamon
0.5 tsp
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Carnation
0.25 tsp
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Dill
2 tsp
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Black pepper
-
Salt
Cooking
The main ingredients of meals. Note: Angus is a Scottish breed of domestic oxen. In this dish you can use regular ground beef, but I wanted to pay tribute to zamechatelnym man Angus young, to find the meat of a Scottish bull.
So, let's start. Boil the buckwheat in salted water until tender. Remove from heat and leave in saucepan with lid. It will be needed in the final steps
Wash the chanterelles and fry in butter for 10 minutes.
One onion cut into half rings and fry until transparent in butter (separate from the mushrooms).
Mix fried mushrooms and onions. It will be one of the parts of the filling.
Make the stuffing. Put it in a deep bowl. There break the quail eggs, add the creme fraiche and grate on a fine grater onion. All mix thoroughly until smooth, adding a little dried dill, salted and pepper to taste.
Grease with butter the molds (for cupcakes), and gently formed them baskets of meat.
In each basket put 2 tsp of boiled buckwheat.
Add the chanterelles on top with onions.
Cover with foil (this will prevent scorching) and place in the oven at 170 degrees for 30-40 minutes.
Meanwhile, prepare the sauce: lingonberry jam mixed with ground cinnamon and cloves. We get the sweet sauce is a perfect complement to meat dishes and in particular to this.
Take out the form with the baskets from the oven, allow to cool 2-3 minutes, then take out the tarts from the forms. It will be extremely easy to do with a knife or fork.
Put on a plate, add the sauce, decorate with ground pepper and dried dill. We talked about Angus young. Angus in the recipe already lit. The case for young. And we find in a bottle of London ale "Young\'s".
So, now all in their places, and you can begin the meal.
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