Veal sausage meat-spear made on the grill and served with mint sauce
MainsServings: 4
Ingredients for Veal sausage meat-spear made on the grill and served with mint sauce
Pepper | ||
Salt | ||
Spear | ||
½ | Lime or lemon | |
½-1 | bundle | Coriander |
1 | Eggs | |
1 | pinch | Cayenne pepper |
1 | Fresh chili | |
1 | tbsp | Chopped Mint |
1 | tbsp | Olive oil |
1 | tsp | Ground cumin |
1½ | tbsp | Flour |
2 | Fennel | |
25 | g | Yeast |
250 | g | Field mushroom |
3 | dl | Lukewarm water |
3 | dl | Yogurt |
500 | g | Green asparagus |
500 | g | Minced veal |
500 | g | Wheat flour |
8 | Kebabs |
Instructions for Veal sausage meat-spear made on the grill and served with mint sauce
To prepare the Veal sausage meat-spear made on the grill and served with mint sauce recipe, please follow these instructions:
Turn on the grill.
Grilled bread: Pipe water, salt and yeast together. Knead the flour in a little at a time. The dough may be a little wet in the let the draw 45 minutes.
Portion dough into 8 parts and printing them out for pancakes, ca 10-15 cm. in diameter. Swipe them with flour on both sides, so they do not stick together and grill them 5-10 minutes on each side.
Veal sausage meat-spear: knead the veal with salt and stir in cool then chopped chilies, cilantro, eggs and flour in.
Form 8 sausages of forcemeat and set them on the spikes.
Brush the grill with a little oil and cook the skewers ca 10 minutes on each side. If the skewers stuck on the grill they loosened gently with a spatula.
Grilled vegetables: slice the fennel lengthways into about 1 cm. in thin slices. Clean the mushrooms. Slice, if desired. the bottom 3-4 cm. Of asparagus if they are tough. Brush vegetables with oil, sprinkle a little salt and pepper and grill them. Fennel and mushroom must have 5 min on each side. Aspargeserne must have 3-3 minutes on each side.
Mint sauce: stir in chopped Mint, olive oil and spices in yoghurt. Season to taste with lime juice.
Serve with grilled bread and vegetables.
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