This is our distinctive brand, where everything begun some years ago. We recovered this recipe from the culinary repertoire of our family. Every Winter, we prepared it and joined our Christmas celebration.
As ingredient, it is a versatile: you can add it in any dish of your cuisine of everyday. You can also supplement more elaborate meals: used as a base or complement for different delicacies, such as a spicy vinaigrette with dried fruit, or a tomato sauce nutty. Some people just enjoy it as a snack.
This salsa is ideal for soups, roasted meats, stews and other dishes. However, any pasta, pizza or snack will become a gourmet delicacy with our salsa.
soups, barbecued or roasted meats and other dishes, but any pasta, pizza or snack will become a gourmet delicacy if enriched with our salsa.
Packaging: glass jar 250 g.
Ingredients
1 piece of fillet porkSalt
Black Pepper
Olive oil
2 garlic cloves
1 tiny sprig of rosemary
1 cube of butter
Brandy
4 tbs. Spicy Dried Fruit Salsa Bruma Gourmet
1 tbs. Balsamic vinegar reduction
Mashed sweet potatoes
Caramelized onion
Apple cubes
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Preparation
- Preheat the oven at 200 °C- Season the pork fillet with salt and pepper
- Crush the garlic cloves on the table and rub the meat with them
- Preheat a pan, add olive oil, the garlic and the sprig of rosemary and seal the pork fillet on all sides until you get a golden crust
- Add a butter cube and sauté just a few seconds more
- Add a dash of brandy, flambé and deglaze the concentrated juices
- Put the fillet, garlic and rosemary in a tray, spread its cooking juices and bake at 180 ° C for 12 minutes
- Let stand for a few minutes
- Cut into 8 scallops
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Presentation
- On each dish serve a portion of mashed sweet potato and caramelized onion- Place two fillets of scallops on top
- Stir gently four tablespoons of Spicy Dried Fruit Salsa Bruma Gourmet and a tablespoon of Balsamic vinegar reduction.
Add a tablespoon of this mixture on top of the scallops
- Add some apple cubes and decorate with a fine threads of balsamic vinegar
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