Wednesday, June 3, 2015

- Jonnie Boer

1 kg of beef fillet (as it can from the flanks); 10 kipfiletjes of the feet; 1-2 el-creole seasoning; 1-2 tbsp cajun spices; 4 crushed garlic cloves; a handful flour; 2 tbsp sunflower salad bar buffet singapore oil; 400g spicy sausages (like chorizo); 1200 gr chopped tomatoes; 200ml chicken salad bar buffet singapore broth; 2 laurie leaf; 450g fillet salad bar buffet singapore of white fish; 2 celery salad bar buffet singapore stalks; 2 stalks of thyme; 350 ml of milk; 3 tbsp caster sugar; 10-20 okra; 10 crab claws; 900g large shrimp; 2 red peppers; 2 large onions; 3 green peppers; salt & pepper.
Cuts all the meat and fish fillet into small pieces; cuts the stalk of the okra and cut it into rings. Cut the peppers into rings and chop the peppers and onions salad bar buffet singapore finely. If you have time you can own the chicken legs cut filet and draw your own broth from the remains along with a bundle salad bar buffet singapore of soup vegetables.
Season the meat with some creole salad bar buffet singapore and cajun spices, garlic and salt and pepper. Throw the flower on the beef fillet on both sides and shake off everything that does not stick. Heat the oil in a large stockpot. Sear the beef fillet and little by little good to get it out of the pan when it is well browned, is done until all the cattle. Watch out that you do not do too much in 1x in the pan, because it neit remains salad bar buffet singapore hot enough and sears the meat is not properly closed. Roast the chicken in the same pan, along with the sausages. When everything is golden brown, add the beef increases again. Add now tomatoes, broth and bay leaf and bring to the boil. Put the lid on the pan and let it simmer for 30 minutes more over low heat. Meanwhile sear the fillets in a skillet, skin side down. Add the celery and thyme. Pour the milk over it and season with salt and pepper. Put a lid on the pan and simmer for 3 minutes simmer. salad bar buffet singapore Make the most of the pan and set it aside. Trapping the moisture on. Add the rets of the spices and sugar to the meat. Also, add the okra and let it simmer for 5 minutes. Break the crab claws open with a cracker salad bar buffet singapore and take the meat out. Remove the skin of the fish and break it into pieces. Add all the fish, shrimp and peppers and cook another 5 minutes simmer. Cover it with the peppers and onions, add the deskel back to the pan and cook for 5 minutes on a very low heat to warm through everything properly. Remove the bay leaf.
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- Jonnie Boer
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