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Put the pieces of meat in the marinade and leave them for 2-3 hours, then wipe them well and put them in the pan over high heat in butter and oil, just a few minutes to take color on both sides. Then we leave a little waiting.
Peel the potatoes and slice them properly, make a bed of potatoes and add the pieces of meat over it, put the vegetable soup and a little wine and put it in the oven for 35 minutes, check if it is done, remove it if you don't leave it for 5-7 minutes , try.
Chop the two onions, use one for bulgur and the other for rice, finely chop and sauté in butter and oil. Heat the water and put the bulgur for 10 minutes, drain it and add it over the sautéed onion, add a little pomegranate syrup and a pinch of salt but not too much.
We also put the black rice to boil, be careful that the color will come out so as not to scare you, we add it over the onion, add water and let it boil until it is done.
We take the vegetables, wash them, clean them, wash them again, cut them into thin juliennes, then fry them in a little oil, add soy sauce and a curry powder, they must remain al dente.
We prepare the bacon, we make it crispy and also the parsnip chip.
We also prepare a dressing to accompany our preparation of: butter, oil, red wine, pomegranate syrup and seeds, salt, smoked paprika and finely chopped tarragon.
Mix the bulgur with the rice, the slices will be on top, put the piece of meat next to it.
Strain the sauce and serve as in the pictures.