Description
First cook chicken sausages with corn, herbs, breadcrumbs, flour, spices and herbs and then prepare the sauce tkemali yellow plum, with a variety of spices, herbs and garlic... put on a plate a few sausages, a couple of tablespoons of plum sauce and arugula leaves... Bon appetit!
Ingredients
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Chicken fillet
900 g
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Corn
130 g
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Bread crumbs
1 cup
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Flour
0.25 cup
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Onion
1 piece
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Cilantro
-
Dill
-
Salt
-
Black pepper
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Vegetable oil
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Tkemali
1000 g
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Garlic
5 tooth
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Basil
0.5 coup
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Chili
0.5 tsp
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Sugar
2 Tbsp
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Coriander
1 tsp
Cooking
Make a smooth minced chicken, corn (without juice), onion, herbs, breadcrumbs, and flour in a food processor or grinder. Season with salt and pepper to taste. The stuffing should be moist.
Baking tray lay a foil, well lubricated with oil. To form 16 sausages (length of 10-12cm), put them on a baking sheet and bake, occasionally turning in a preheated 180C oven for about 25-35 minutes (until tender).
Asparagus wash, to separate from the bones, put into a saucepan, pour water so that it slightly covers up to the end of the plum. Cook 30-40 minutes, until soft, stirring occasionally.
RUB the plums through a sieve with a wooden spoon.
Put in a pan with a thick bottom, put the chopped garlic, cover and leave on a small fire for 1 hour, to languish. Sometimes you have to stir.
Greens wash, dry and chop, add to the plum. Season with spices, salt and sugar. Bring to boil and remove from heat.
Sausages served with sauce and greens (I had arugula). Bon appetit! PS sauce makes about 400ml, so it can be used as a seasoning for other dishes, just with less messing around you do not want :)
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