Buffet Spear

Ingredients for Buffet Spear

Instructions for Buffet Spear

To prepare the Buffet Spear recipe, please follow these instructions:

Put the spears in cold water for approx. 1/2 hour. Cut off all the meat for any tendons and obstacles. Cut the 4 kinds of meat in each 24 tern (about 2 x 3 cm). Dodge the flowers, remove the stones and cut the flowers in 48 pieces. Divide the bacon slices in the middle. Sprinkle a piece of bacon around each piece of plum. Share each bulb of leaves and smaller boats (48 pieces in total). Remove the spears from the water and dry them. Put meat, plums with bacon and onions (with a little distance) on the skewers as follows: Chicken, plum, pork, onion, beef, plum, lamb and end with onion. Put the spears covered in the fridge.

Spice butter: Bring the butter in a small thick pot and melt it with high heat, but without burning. Take the pot of heat and add the teriyaki sauce and the rest of the ingredients. Bring aloe oil to the oven pan and place the griddle over. Lay half the spears on the grate. Dip with a brush of spice butter on both sides of the spears and sprinkle them with rasp - also on both sides. Place the grate and frying pan in the top of the oven and grill the spears for approx. 5 min. Turn the spears and grill them ready. Dip the rest of the spices with spice butter, sprinkle with grater and grill them.

tips:
The spoons can be covered in the fridge for 4-5 hours before being grilled.

If the buffet slices are to be frozen, replace the frozen lamb broths with beef tenderloin (900 g of beef tenderloin total).