• Home
  • About
  • Shop
  • Gallery
  • Recipes
  • More
    • Home
    • About
    • Shop
    • Gallery
    • Recipes
  • Home
  • About
  • Shop
  • Gallery
  • Recipes

recipes from Family and friends

  

Ingredients:

Garlic ( 4 pods)

Onions( one medium size)

Green chillies( only for Greg)

Rosemary ( 1 Tbl spoon)

Thyme( 1 Tbl spoon)

Chicken stock ( 1 cup)

Carrots ( 2 carrots peeled and cut)

Peas ( 1/2 cup)

Worcestershire sauce

Black pepper

Salt

For the potato:

Russet potatoes (4)

Half & Half ( 1/4 cup)

One egg yolk

Cheese (optional)

Unsalted Butter (2 Tbl spoon)

Salt

Pepper

Preparation meat:

Add canola oil and sauté garlic until golden brown, then add onion and carrots sauté until soft, add meat and sauté well until meat is browned Add chicken stock, rosemary, thyme salt black pepper and Worcestershire sauce and cook for 10 minutes on slow.

Then add this meat to a baking bowl and add raw peas and set aside

Boil potatoes, peal the skin, mash it in a bowl Heat butter and half and half on a separate pot and add cheese( optional) Add this to the mashed potatoes and mix thoroughly.

Then add egg yolk, salt and pepper to taste.

Add the prepared potato on top of the meat and set in the over until top is brown. About 15 minutes, alternatively, 10 minutes and then on convection 5 minutes to brown.

All done!! 


Text to come


Text to come


Copyright © 2022 Grace Ranch - All Rights Reserved.

Powered by

  • Privacy Policy