Chicken ferry with parmesanmos à la Tina
Cooking Time45 m
Ingredients15
DifficultyMedium
Test a chicken ferry glue with bacon that gets to finish in the oven while the kitchen is filled with the scent of garlic and fried bacon. It serves a parmesan potato with a fresh touch of lemon, inspired by Tina Nordström. A simple dinner that feels good, warm and just pretty luxurious on the plate.
Categories
Main courseDinnerYields
4ServingsCooking Methods
In the oven
Ingredients
4 servings
- Step: 11/2 dl fire bread
- Step: 21/2 dl milk
- Step: 31 pc eggs
- Step: 42 pc garlic gaps
- Step: 5500 g chicken ferry
- Step: 61/2 tsk salt
- Step: 72 krm pepper
- Step: 8140 g bacon
- Step: 9900 g mild potatoes
- Step: 102 pc palestine
- Step: 11100 g parmesan
- Step: 122 dl milk
- Step: 131/2 tsk salt
- Step: 141/2 pc lemon
- Step: 1565 g red mangold
Instructions
- Step: 1Put the oven at 225°C.
- Step: 2Färslimpa: Mix the bread, milk and eggs in a bunke and let swell for a minute. Press in the garlic.
- Step: 3Mix ferry, salt and pepper with the throat blend to a smooth batter.
- Step: 4Form the bacon to two thin glues on a sheet and wrap the bacon around.
- Step: 5Insert the plate in the middle of the oven about 15 minutes. Then turn on the grill effect and let stand for another 5 minutes.
- Step: 6Moses: Scale and share the potatoes and palsticks in pieces. Boil them soft in a pot of salted water.
- Step: 7Remove the parmesanost. Heat the milk. Support potatoes/palsternack and mix with warm milk and parmesan. Taste with some salt and pressed lemon.
- Step: 8Serve the ferry glue with mos and mangold.
Näring
| Calories | 706kcal |
|---|---|
| Carbohydrates | 56.5g |
| Fat | 28.7g |
| Protein | 50.3g |
| Serving Size | 4serving |
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