Saturday, March 27, 2004

Meat with Carrot

An interesting dinner creation tonight.

Fry some onions until half cooked, then reserve.

De-bone, cut and marinate some poultry. Coat the poultry in bread crumbs, then brown in a saucepan.

In a food processor, puree:

small onion
cloves of garlic
Lemon Juice
Apple juice
A bit of Tahina (tahini)
Some seasoned salt and cayenne pepper.
Some parsley, oregano and thyme.

Add puree to meat and top with milk. Add Onions, then reduce.

The puree makes a surprisingly interesting stew base, and the milk adds a nice richness. I think this would be nice with some Couscous and root vegetables (I would suggest carrots and leeks) stewed in. A nice Dijon or vegetable garden mustard would add a flavourful bite to it. Add some fresh parsley or green onions as garnish, and you'll have yourself a meal. A fresh apple or pear would probably add to the puree really nicely too.