Kid glazed with seasonal vegetables | THE WORLD
Ingredients
Kid. 1 kid's shoulder, 3 cloves of garlic, thyme, sage, 1 nut of butter, 1 liter of dark bottom.
Vegetables. 300 g of fresh peas, 200 g of fresh beans, 4 large asparagus, 1 clove of minced garlic, sprouts of peas.
Progression
Kid confit. Pack the kid with aromatics and butter. Cook at 70 ° C for 11 hours. Alternatively, roast in the oven at 160 for approximately 90 minutes (check if the meat easily detaches from the bone). Mix the remaining juices with the bottom and the wine, and reduce them until it thickens sufficiently. Slowly glaze the lamb in the oven until it acquires a beautiful shine.
Vegetables. Cook all the vegetables in English. Repeat peas and beans. Saute together with asparagus and chopped garlic.
Finish / presentation Have a seasonal vegetable base and on top, the boneless and well glazed kid.
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