Cryptic Uk Place Names

STYLE PORK LOIN

Ingredients:
1 piece of fresh pork loin 1 kilo
120 g. Iberian ham into thin slices (I used ham from Teruel)
2 boiled eggs 2 eggs raw

25 g. Items nuts into small pieces
25 g. peeled and crushed almonds
50 g. grated bread crumbs
25 g. Iberian lard
50 g. sherry
300 g.
beef broth 10 g

cornstarch Salt Pepper Parsley

1 liter and 1 / 2 of hot tap water to roasting bag
A PREPARATION


-Pitch
almonds the glass, 5 sec., vel. 5-10. Remove and set aside. Browse
-nuts, 2 sec., Vel. 4. Remove and set aside.
-Toss the bread crumbs, 4 sec., Vel. 5-10. Remove and set aside.
-Peel eggs and cut into wedges. Book.
-Put a raw egg in the cup, 5 sec. vel. 5.
-Add the almonds, bread crumbs, and parsley (to taste), 6 sec., Vel. 5. Remove and set aside.
Beat the other egg-oil and set aside. -Ask the butcher
that you open the back with two cuts along (I'm wrong and I filleted) like a book . Season and paint the surface with open beaten egg, then place the ham slices on both sides of the three openings (in my case I put a half slice of ham on each slice), then repaint the beaten egg, place egg slices distributed in each opening, spread the nuts, and take the egg mixture, breadcrumbs, and parsley and divide it into each opening. Close the back giving it a rounded shape. Carefully tie to enclose the filling and spread with lard. Enter the back in the roasting bag, tie securely so juices do not come out and put it in the varoma. Book.
-Pour water into the glass, and putting in place varoma, schedule 60 min., Temp. varoma, vel. 1.
-Pull it to a baking tray and put in the oven and preheat to 220 º for 10 min.
-long, pull water from the cup and pour the sherry with 250 g. beef broth, 7 min., temp. varoma, vel. 1.
-Add the cornstarch and dissolved in 50 g. beef broth, and grinding the salt, 3 min., temp. varoma, vel. 3.
-Remove pan from oven and pour the sauce over the meat, and put back in the oven another 10 min. more. Remove the thread
-binding, and serve the sliced \u200b\u200btenderloin rather thick, with sauce on top.
TIPS: You can accompany it with some mashed potatoes and a puree apple, or a good salad.

Ingredients

; Mix egg, almonds, bread crumbs, and parsley

; Hard boiled eggs cut into wedges

; filling, ham, eggs, nuts, and mix

; Closed back with a round shape, and tied

; Put in the roasting bag inside
the

varoma

; It is time once the

Lomo finished ready to eat

ration emplatado back and the

table

I HOPE YOU LIKE MY RECIPE OF STEAK IN MY HOUSE HAS BEEN A SUCCESS, AND A FIRST PLATE AND SALAD THAT up, because although simple, was very good.