Madame Jeanette's pan kebab with rustic potato puree and special sauce, the taste of the good me
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About :
A very different pan kebab, a memory of Madame Jeanette, an Armenian artist and a kind friend of Mehyar's youth. In this video, some interesting techniques of magical flavor infusion are used to achieve an extraordinary sauce, and the end result is a pan roast with an exceptional and different level of taste, aroma, texture, and nostalgia. For ingredients in English, please scroll to the end! * Ingredients required for 4-5 people: fresh veal (head or breast) 800 grams white or yellow onion (not sweet) 300 grams (net weight not dehydrated) freshly ground black pepper 1 teaspoon salt 1/2 tablespoon ground spicy red pepper, powder or flakes 1 teaspoon (standard tablespoon volume: 15 ml - teaspoon: 5 ml) liquid oil 3 tablespoons ripe tomatoes 1/2 kilo or one canned tomato 400 grams medium purple onion 1 Green bell pepper 1 red pepper 1 small eggplant 2 fresh garlic 5-6 cloves *For rustic mashed potatoes, use 250 grams of potatoes and 20 grams of fresh animal butter for each person. Link to the video of non-sticking of steel pan • Professional method of non-sticking of cooking utensils... Link to the video of marinara sauce training (use only the first part of preparing the tomato puree, do not use the spices that were added later!) • Simple and delicious vegetarian food : Spaghetti with ... link to the video of the health tips of disposable gloves • Scientific review of the positive and negative points and the healthy method... Link to the video of mashed potatoes by the chef's method of Continental restaurants: • Standard mashed potatoes by the chef's method... Ingredients for 4 ~ 5 servings: To make the meat mixture for the kebobs: Fresh ground beef (regular grade) or use beef brisket for best results. Ensure minimum 20% fat content: 800 g Yellow or white onions (avoid sweet onions) 300 g Salt 1/2 tbsp Freshly ground black pepper: 1 tsp Hot chili flakes or ground cyan: 1 tsp Recommended ingredients to add to the pan for making the sauce: Red onion: 1 medium Sweet green bell pepper: 1 large Red banana pepper (aka sweet mini red pepper) 1 larger size Eggplants: 2 small size (Dark Purple / Oriental varieties preferred) Fresh garlic: 5-6 cloves, peeled and cracked Fresh, ripe tomatoes: 1/2 kg, peeled and pureed, or use 1 can (~400g), mashed. Cooking oil: 3 tbsp, olive (refined) or sunflower or, your favorite For rustic mashed potatoes: Figure about 250 g potatoes + 20 g fresh natural butter per serving. Salt and pepper to taste. Any questions, please don't be shy to ask in comments!
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