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Recipe by: kjente
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See below ingredients and instructions
3 Kg pieces of veal (well-fed
1 veal)
50 g red pepper
50 g fenugreek seeds
50 g garlic
1 enough salt
Cut the meat evenly in slices approximately 20 cm long, 8 cm wide
and 2 or 3 fingers thick. After pounding them, put them in a can as: one layer meat, one layer salt and continue with layers. Place a wooden board on top and with the help of a weight, flatten the meat in can. Allow to stand in a cool palce for 15-20 days, then soak meat in
fresh water and allow to stand for 1 day to free from extra salt.
Take the meat pieces out of the water, tie onto a string, and drain
the water out by hanging them in shade. Crush the garlic and 2
tablespoons salt, add the fenugreek seeds and red pepper and blend
well. Add some water to prepare a thick paste, and spread paste
evenly over the meat. Hang in a cool place to dry, When the paste
has dried, take the meat off the string and put in a cool place to
preserve.
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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