Assorted-fried snacks
Allergens:
Ingredients for 5 portions
Calculate portions
Lamb sweetbreads, frozen
0.4 kg
Calf brains
0.5 kg
Calf's tongue
0.5 kg
Plain flour
0.2 kg
Eggs
2.0 ud
Lamb ribs
0.5 kg
Boiled ham
0.12 kg
Eggs
4.0 ud
Grated cheese
0.05 kg
Lemon
0.2 kg
Table salt
3.0 g
Olive oil
0.5 l
Provencal sauce
10.0 ud
Sterilised milk
0.25 l
Plain flour
0.028 kg
Margarine
0.028 kg
Ground white pepper
0.5 g
Ground nutmeg
0.5 g
Table salt
2.5 g
Sterilised milk
0.5 l
Plain flour
0.07 kg
Margarine
0.07 kg
Ground white pepper
1.0 g
Ground nutmeg
1.0 g
Table salt
5.0 g
Garlic, bulb
1.0 ud
Parsley
7.5 g
Breadcrumbs
0.05 kg
Elaboration
For the lamb chops and boiled villeroy ham:
- Cook the seasoned chops on a griddle and remove the fat.
- Slice the boiled ham into thick fillets and then make triangles.
- Prepare a béchamel for villeroy and cover the chops and ham triangles with it. Leave to cool in the refrigerator.
- Cover in breadcrumbs and set aside.
For the brains and sweetbreads:
- Soak the brains and sweetbreads separately in cold water until they bleed out.
- Remove the thin layer that covers the brains and remove the fat from the sweetbreads.
- Whiten everything separately for 2 minutes. It is recommended to add lemon juice or vinegar in order for them to bleed out and whiten better.
- Leave to cool in the cooking water.
- Fillet the brains, season and batter.
- Chop the sweetbreads, season and cover with a provencal sauce (breadcrumbs + garlic and parsley into brunoise).
For the tongue:
- Cook the tongue in a pressure cooker for about 40 minutes. Leave to cool in the water.
- Peel the tongue and allow to cool.
- Chop into fillets and set aside.
For the criadillas (deep fried testicles):
- Remove the skin from the criadillas and chop them into slices of approximately 1 cm.
- Season and cover with a provencal sauce. Set aside.
For the croquettes:
- Make a béchamel for croquettes.
- Add the pieces of ham, the chopped boiled egg and the grated cheese to the bechámel. Mix well, add salt and leave to cool covered with cling film.
- Form balls and cover with breadcrumbs (flour + egg + breadcrumbs).
HOW TO SERVE
- Fry the lamb, the ham triangles, the croquettes, the tongue, the sweetbread, the criadrillas and the brains separately
- Place all the fried items in a neat way on a plate.
Nutritional information (1 portion)
Energy
1688.07
kcal
Carbohydrates
66.33
g
Proteins
81.13
g
Lipids
121.34
g
Fiber
2.66
g
Saturates
32.19
g
Monounsaturated fatty acids
60.56
g
Polyunsaturated fatty acids
15.58
g
Cholesterol
2689.69
mg
Calcium
418.13
mg
Iron
10.18
mg
Zinc
10.14
mg
Vitamin A
487.43
ug
Vitamin C
81.48
g
Folic acid
84.79
ug
Salt (Sodium)
2437.66
mg
Sugars
10.4
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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