Neck cutlet with guacamole and toasted baguette bread

Name: Neck cutlet with guacamole and toasted baguette bread
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 red chillies; 1 Onion; 3 Garlic cloves; 4 TABLESPOONS Orange juice; 3 TABLESPOONS Honey; 5 TABLESPOONS Oil; 4 TABLESPOONS Barbecue sauce; 2 TABLESPOONS Soy sauce; 4 Neck cutlet steaks (à approx. 200 g); 1 (approx. 250 g) Avocado; 1-2 TEASPOONS Lemon juice; 50 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 Stem(s) Parsley; 1/2 Baguette bread; 60 g Barbecue Butter; 2 untreated lemons; 7-10 Tbsp Chillies

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 red chillies
1 Onion
3 Garlic cloves
4 TABLESPOONS Orange juice
3 TABLESPOONS Honey
5 TABLESPOONS Oil
4 TABLESPOONS Barbecue sauce
2 TABLESPOONS Soy sauce
4 Neck cutlet steaks (à approx. 200 g)
1 (approx. 250 g) Avocado
1-2 TEASPOONS Lemon juice
50 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 Stem(s) Parsley
1/2 Baguette bread
60 g Barbecue Butter
2 untreated lemons
7-10 Tbsp Chillies

Directions

1
1 Wash, clean and roughly chop the chillies. Peel and roughly chop the onion and 2 garlic cloves. Mix the chilli pepper, onion and garlic with orange juice, honey, 2 tbsp. oil, barbecue sauce and soy sauce. Place the meat and marinade in a large bowl and mix well. Marinate for about 1 hour, turning several times. Cut avocado in half, remove core.
2
Remove the flesh from the skin and cut roughly. Peel 1 clove of garlic and chop coarsely. Puree avocado, garlic and lemon juice. Wash and clean 1 chilli pepper, cut lengthwise, remove seeds, wash and finely chop. Stir the yoghurt into the avocado puree. Season guacamole with salt, pepper and 1 pinch of sugar. Wash parsley, dab dry and chop finely. Cut the baguette at a distance of 1.5 cm. Cut butter into thin slices and fill them into the spaces between the baguettes. Sprinkle with half of the parsley. Bake the baguette in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes. In the meantime, remove the meat from the marinade and let it drip off a little. Heat 2 tablespoons of oil in a frying pan, fry the steaks over medium heat while turning for approx. 10 minutes. Take out the baguette in the meantime.
3
Cut the baguette at a distance of 1.5 cm. Cut butter into thin slices and fill them into the spaces between the baguettes. Sprinkle with half of the parsley. Bake the baguette in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes. In the meantime, remove the meat from the marinade and let it drip off a little. Heat 2 tablespoons of oil in a frying pan, fry the steaks over medium heat while turning for approx. 10 minutes. Take out the baguette in the meantime. Remove the meat and season with salt and pepper. Wash the lemons thoroughly and grate them dry. Put 1 tablespoon of oil into the pan. Cut the lemons into slices and fry them in the pan for about 3 minutes, turning them over and taking them out. Arrange chops on plates and cover with fried lemon slices. Sprinkle with remaining parsley and garnish with chillies if necessary. Add guacamole and baguette
4
Remove the meat and season with salt and pepper. Wash the lemons thoroughly and grate them dry. Put 1 tablespoon of oil into the pan. Cut the lemons into slices and fry them in the pan for about 3 minutes, turning them over and taking them out. Arrange chops on plates and cover with fried lemon slices. Sprinkle with remaining parsley and garnish with chillies if necessary. Add guacamole and baguette
5
Waiting time approx. 1 hour