Marinated neck carbonade with zucchini vegetables
easy
60 mins
60 mins
Ingredients
- 4 Neck carbonades (approx. 200 g each)
- 1 Onion
- 8 TABLESPOONS Teriyaky sauce
- 2 TABLESPOONS Sunflower oil
- 4 Potatoes (about 150 g each)
- 3 Courgettes (about 200 g each)
- 2 TABLESPOONS Olive oil
- 40 g Pine nuts
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Herb curd
- 7-10 Tbsp Rosemary
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat and dab dry. Peel and slice the onion. Place in a bowl together with the meat. Mix Teriyaky sauce and sunflower oil and pour over the meat. Cover and leave to marinate in the refrigerator for about 1 hour.
- 2
In the meantime, wash the potatoes and cook in boiling water for 10-12 minutes. Drain, let drain and wrap in aluminium foil. Place on a baking tray and cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for another 30-35 minutes. Clean, wash and slice the zucchini. Heat olive oil in a frying pan and lightly toast the pine nuts in it. Add the courgettes and cook on a low heat for 10-12 minutes. Season with salt and pepper. Dab the meat lightly dry and grill it on a grill rack for 6-8 minutes on each side. Season with salt and pepper. Break open baked potatoes in the middle and fill with curd cheese.
- 3
Add the courgettes and cook on a low heat for 10-12 minutes. Season with salt and pepper. Dab the meat lightly dry and grill it on a grill rack for 6-8 minutes on each side. Season with salt and pepper. Break open baked potatoes in the middle and fill with curd cheese. Arrange potatoes, meat and zucchini vegetables on plates. Serve garnished with rosemary as desired
Nutrition Facts
750 kcal
31 g
47 g
49 g
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