Description
The perfect combination of meat, bacon and mushrooms in a fragrant sauce. Idea peeped in the restaurant of the same name in our Seaside capital of Vladivostok. Dish will not leave anyone indifferent. Garnish - rice.
Ingredients
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Figure
2 pack
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Loin
300 g
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Bacon
4 piece
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Vegetable oil
1 Tbsp
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Sesame oil
1 tsp
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Onion
1 piece
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Garlic
3 tooth
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Mushrooms
100 g
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Soy sauce
2 Tbsp
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Oyster sauce
1 Tbsp
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Coriander
1 tsp
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Ginger
1 tsp
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Salt
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The mixture of peppers
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Chili
1 piece
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Honey
1 tsp
Cooking
Take the rice Indica Brown from "Mistral", put into boiling water and cook on low heat 35 minutes or until tender.
While cooking the rice, do the cooking meat. Take a piece of loin, cut into "medallions" with a thickness of 2 cm and a diameter of about 8 cm.
Each piece of meat wrapped in a strip of bacon. Since the thickness of the bacon in 2 times the thickness of the "medallion" that bacon bent half. Fasten with a toothpick the ends, so that the bacon tightly to the meat. Placed "medallions" on the heated grill pan.
Fry the meat until Golden lattice on both sides, about 2-3 minutes.
Vegetables and mushrooms wash, peel. Onions cut large segments in half garlic, mushrooms too, half-and-half, chili grind.
Prepare the dressing. Mix the vegetable and sesame oil, soy and oyster sauce, add the honey, coriander seeds, ginger. Salt as needed and desired.
Stir the onion, garlic and mushrooms with dressing, put in a baking dish.
On top put fried medallions. Put in oven heated to 200 degrees and bake 25 minutes. Periodically pour the meat, onion and mushrooms with the separated juice.
Ready rice bags get. Give water to drain.
Put rice on a plate.
The rice served hot brisket with mushrooms and onions. (Don't forget to remove the toothpicks!) When serving, sprinkle with a mixture of freshly ground pepper. Bon appetit!
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