Ekici MUTFAKTA
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Point Steak
MATERIALS
- 200 g of Veal steak fillet
- 30 g of Fresh Mushroom
- 50 g of Ekici Kashar Cheese
- 5 g of Tomato
- 5 g of Pepper
- 100 g of Potato
- 100 g of Sunflower seed oil
- 5 g of Orzo
- 100 g of Rice
- 100 g of Ekici Butter
- 20 g of Broccoli
- 20 g of Carrot
- 20 g of pumpkin
- 20 g of Cauliflower
- 50 g of Ekici Ricotta Cheese
- 10 g of Demy Glace sauce
- 5 g of Black pepper
- 3 g of Thyme
- 10 g of Salt
- 5 g of Garlic
- 10 g of Dry onion
PREPARE
- Veal steak fillet is marinated in parts each 100 grams and cooked on the grill.
- Also, place some oil in the pan which is put on the fire and potatoes are fried in hot oil.
- Inside a cooking pan which you have washed, place Ekici Butter and add in some orzo when the oil melts and roast it until it becomes pink.
- After the orzos are roasted, it is added inside the rice and a little amount of rice is roasted and on it, ass how water and salt and then cook.
- The vegetables which we have prepared previously are placed in a cooking pan and water is added and place in boiled water and then a little Ekici Butter is placed in it and the vegetable is roasted in a level where it does not lose its freshness.
- For the sauce, Ekici Ricotta cheese, demy glace sauce and previously roasted mushroom are placed in a pan and cooked in low temperature for a little.
- The prepared sauce is added on the meats placed onto the service plate and shredded Ekici Kashar Cheese is added on it.
- The rice which we have previously prepared, potatoes and vegetables are prepared for the service in accordance with our wish.
- Bon appetite.