Description
Surely everyone is aware of the situation when the doorbell rings and I hear the phone: "we just took a bottle (2...3...4) in a few hours we will stop to visit", and the refrigerator is not something that would be "mouse hanged", but then sad. That is family like and enough but for guests like enough. And does not want to run to the store. Have to "design" something from the remains... the site has a similar recipe, but there's little other stuff. Dare to share the one that when it happened to me.
Ingredients
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Pork
1.3 kg
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Beef tongue
100 g
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Cheese
100 g
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The chicken legs
0.5 piece
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Prunes
6 piece
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Greens
0.5 coup
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Seasoning
-
Salt
Cooking
It's almost everything you need for cooking and the fact that at that moment there was in my refrigerator right. Cilantro I found a little late, so its not in this photo.
With chicken legs, strip the meat and cut (try to) cubes. Cheese, tongue and plum - as well. Greens finely chop. About the prunes - sometimes it should not be long soak, sometimes don't. I was well, very fresh, therefore without soaking...
All this mix and get a "filling"...
For this dish required pork chops (cue, balyk, carbonade - how and where calls). Clean meat, wash and a little dry. Depart from the straight edge 1...2 cm and make a deep cut almost to the end...
Select the knife. It needs to be quite wide and long enough...
Notched straight edge. "Drive" a knife in the middle of the meat before reaching the end of the piece a couple of inches. Caution!!! Not penetrate the meat through!!! Scrolled a few times the knife into the meat in order to extend the incision...
Stuff. I, frankly, and it was a bummer, and no time to stuff the meat by hand. Did easier - put it on the grinder attachment for sausage, stuck it on a piece of meat, covered in auger filling and "turn the motor". Quickly and conveniently...
Close the "pocket"...
Fasten the meat on the spit. RUB with salt and your favorite seasonings (as an option - sometimes the top is coated with a vigorous mustard)...
Send the meat in the oven under the grill. Put down the tray with water. When the meat is a little "set the crust" (approximately 30 min) starting every 10...15 minutes is a little pour liquid from the pan. Bake until ready. I usually goes somewhere...1-20 1-40 and still give about 15 minutes to get into the turned off oven. But I have a simple gas oven, gas grill, and the distance between the grill and the spit does not change in principle. In General, focus on their equipment...
Slightly cooled, remove the skin and serve. Can be eaten cold as a snack if You have time it properly cooled... Bon Appetit!!!
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