Large meat plate with two sauces
easy
105 mins
105 mins
Ingredients
- 1.5 kg Roast beef
- 1.25 kg Turkey Breast
- 1.25 kg triggered
- 7-10 Tbsp Kasseler cutlet
- 7-10 Tbsp salt, white pepper
- 1 TABLESPOON clarified butter
- 4 Eggs
- 1 collar Chives
- 1 collar Parsley
- 1 medium onion
- 450 g clotted cream
- 370 g chunky tomatoes
- 2 (180 ml each) Bottles Exotic Sauce
- 2 TABLESPOONS pickled green peppercorns (glass)
- 7-10 Tbsp Herbs, untreated citrus and mango wedges
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat and pat dry. If necessary, cut off some of the fat layer from the roast beef. Rub turkey breast with salt and pepper, Kasseler with pepper
- 2
Place the smoked pork and turkey on a piece of aluminium foil on a fat pan. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes
- 3
In the meantime heat clarified butter in a large roasting pan. Fry the roast beef on all sides over a high heat. Season with salt and pepper. Also place on a piece of aluminium foil on the fat pan. Fry all roasts at the same temperature for another 45 minutes.
- 4
For the herb dip: Boil eggs hard. Quench, peel and let them cool down. Wash herbs and chop finely. Peel onion and chop finely. Chop the eggs finely, except for 2 slices. Mix everything with sour cream. Season to taste
- 5
For the Exotic dip: mix chunky tomatoes, Exotic sauce and peppercorns. Season to taste with salt and pepper
- 6
Wrap the roast in aluminium foil and let it cool down. To serve, cut into thin slices and arrange. Garnish as desired with herbs and citrus slices. Garnish herb dip with slices of egg and herbs, exotic dip with fine mango wedges
Nutrition Facts
610 kcal
15 g
24 g
79 g
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