Description
... roast on an open fire That is to get meat. From fruit marinade. And with an interesting cheese sauce.
Ingredients
-
Orange
4 piece
-
Kiwi
5 piece
-
Pork
2 kg
Cooking
It all started with the fact that I wanted of the Chinese gooseberry name the birds of new Zealand. Well, went to the General store, the good kiwi buy now easier than, say, just for example, Antonovka. At the same time and he took, too, you know, not quite from the domestic garden. Cut, and....
...
... it's not eaten. With the number, when bought, looks overdone, so were the excess. But then again – money well receive. And therefore did not hesitate long and decided to try it – is it true what people say. I mean that really hurt the meat is well marinated in the mixture of juice and pulp of these fruits. And therefore pulled out of the reserves of the neck piece and a few t-bone steaks. All this, to be clear, we got from the pig. Said that he was very young. Meat, they say, and the fry is not necessary, but we do not believe it. So. Right in chopped tomato way chunks of pork, crushed, that is just rubbed almost gooseberry Chinese and thoroughly mixed, making mesitylene – press manipulation.
Thus, mixed with the juice and pulp of kiwi, the meat is left alone for half an hour.
And then did so. Layer meat, already slightly soaked in the juice of the kiwi and poured about a tablespoon of mixed spices for barbecue. Don't forget salt. In the mixture of the salt initially was not at all.
And a layer of sliced oranges. Their first mash is necessary, even rubbed between palms, it will not be worse. And again a layer of meat, spices – condiments, oranges. As pie folded, put in a cool place for another half hour. Let all the necessary processes for the transformation of the meat occur.
And kindle a fire. Fall asleep in the brazier coals. Let is heated.
When the coals come to a state of "just about ready" it's time to string the meat on skewers. Some people this process delivers not only aesthetic pleasure but torment. The question "why?" Prokhor care very much. In the sense of "why thread" ... just like that first delicious, and secondly less hassle.
That's what happened. Meat is really not cheating people, it turned out tender and softened. See how languid and relaxed look.
Send the skewers on the grill on hot coals. Fry will.
Skewers from the marching set. Not quite correct. Very thin. And the meat turned out really frail. So I had a grid underlay.
But the flavor with smoke went very tasty.
Literally fifteen minutes, and ... the meat was ready.
And then, after the kebabs on the grille laid out the steaks.
Based on the resulting tenderness of the meat turned often to "no"....
Steaks, or ribs, roasted too long.
Well. Juicy, soft, flavorful and really, believe me, it was delicious. Angel you for a meal!
And this is the same cheese mastyrka. Tolley garnish or flavoring – whatever. But with the tomatoes – just really!!! Delicious. Recommend. And just that – fresh homemade soft cottage cheese, garlic and some herbs. Fans can add salt, but we didn't. And so very good.
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