Confit of the neck fillet with spicy vegetables and mustard honeydew

Ingredients for Confit of the neck fillet with spicy vegetables and mustard honeydew

Instructions for Confit of the neck fillet with spicy vegetables and mustard honeydew

To prepare the Confit of the neck fillet with spicy vegetables and mustard honeydew recipe, please follow these instructions:

The meat
Bring the meat to a saucepan. Add ½ l of cold water and bring to a boil. Foam and add spices and vegetables in large tern. Put on the lid and cook at low heat for 5 hours. Let the meat cool in the soup. Put the meat on a plate. Season with salt and pepper.

Grease biscuits with oil. Bring the meat to the dishes. Put it easy together. Add some of the soup. Put it in the fridge for a few hours, possibly. Until the next day. Turn the meat out of the dishes.

Stir the parma ham on a pan until the slices are crispy or put on baking paper and put them in the oven at 200 degrees until they are crisp.

Pretty vegetables
Peel beetroot and possibly. Carrots and majors.

Cut vegetables and apple into suitable mundane pieces. Place it in ice-cold water until serving.

Mustard honningdip
Stir mustard with salt, honey and cintron juice. Stir the oil in a thin jet, use if necessary. A blender. Taste with pepper.

tips:
Instead of the neck fillet, 1 kg of chickpea or a pig cane can be used. Take the flesh of the shanks and discard fat, bones and hard. Cooking time is still 5 hours. Instead of serving dishes, cups or the like can be used. The meat can also be placed in a frost plastic bag and rolled tightly to a 5-6 cm diameter sausage. Divide the meat into 4-8 slices for serving Other vegetables can be used, for example, mushroom, mini corn, cauliflower bouquets, sponges of small squash, peppers, etc. Instead of apples, you can use nectarines or pears. Instead of parmaskinke, you can use pork tenderloin, crispy pork or back bacon