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Stand 9.3.2020
DE
EN
FR
NL
IT
ES
PL
Consejo: Sustituir el pollo por solomi-
llo de cerdo.
Medallones de cerdo con mantequilla de
pimienta
250 g de mantequilla, zumo de limón,
sal, 5 o 6 cucharadas de granos de pi-
mienta en conserva, 1000 g de meda-
llones de cerdo
El día anterior: Batir la mantequilla
con el zumo de limón y la sal hasta
que estén espumosos. Mezclar los gra-
nos de pimienta. Formar un rollo con
la mantequilla y dejarla en la nevera
durante la noche para que se quede
sólida.
Precalentar la parrilla a nivel 4 con 2
cucharadas de aceite y asar los meda-
llones por ambos lados durante unos
3-4 minutos. Salpimentar los medallo-
nes. Cortar la mantequilla en rodajas
de unos 0,5 cm de grosor y untar los
medallones con los mismos.
Bistec con enebro
¼ l de ginebra, unos chorritos de salsa
Worcester, 16 bayas de enebro aplas-
tadas, 8 bistecs de ternera de 200 g
cada uno, sal, 60 g de mantequilla
Elaborar un adobo con la ginebra, la
salsa Worcester y las bayas de enebro.
Secar los bistecs cuidadosamente,
verter el adobo por encima, tapar y de-
jar reposar durante aprox. 3-4 horas.
Precalentar la parrilla con 2 cuchara-
das de aceite a nivel 4. Retirar la car-
ne del adobo y secarla. Asar por ambos
lados durante aprox. 3-4 minutos.
Verter la mantequilla derretida sobre
los bistecs.
CONDIMENTOS Y SALSAS
Salsa agridulce
3 cucharadas de aceite de sésamo,
1 tallo de puerro, 1 diente de ajo, 1
cebolla, 1 rodaja de piña fresca, 2
cucharadas de miel, 2 cucharadas de
salsa de soja, 4 cucharadas de vina-
gre, 30 ml de vino de arroz, ¼ l de két-
chup, sal, pimienta, cayena al gusto
Picar la cebolla finamente. Cortar el
puerro y la piña en dados, cortar el
diente de ajo en dados pequeños. Ca-
lentar al aceite de sésamo en una sar-
tén. Allí sofreír la cebolla y el puerro.
Agregar ajo y piña. Mezclar los demás
ingredientes y sazonar con las espe-
cias.
Salsa picante
Por cada 350 g de cebollas blancas y
rojas, 1 cucharada de aceite de soja,
3 cucharadas de vinagre de arroz, 1
cucharada de azúcar, sal y cayena
Pelar las cebollas y cortar en dados fi-
nos. Revolviendo, sofreír en aceite de
sésamo hasta que las cebollas estén
ligeramente doradas. Agregar el azú-
Copyright UNOLD AG | www.unold.de
76


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