This time, master chef Péter Buday presents the preparation of dishes that are dairy- and flour-free.
Celery liver meat pie with cherry sauce
Preparation:
I fry the chopped red onion in cooking oil. I add it to the ground pork. I also mix in the minced celery root. I put the cooked millet, egg and cornstarch in it. I season with salt, pepper and marjoram. I knead it, dose it, shape it. Bake in a preheated oven at 210 degrees C for 20.30 minutes.
Ingredients: ( 10 servings of cherry sauce )
600 g of minced pork belly, 600 g of cooked millet, 400 g of boiled chicken liver cut into small cubes, 300 g of raw cleaned and minced celery tuber, 20 g of fine salt, 150 g of egg juice or 3 whole eggs, 5 g of marjoram, 10 g of ground pepper, 100 g corn starch, 100 g sunflower oil
Carrot or green pea stew with parsnips
Ingredients:
500 g of cleaned, ringed white beets or parsnips, 500 g of frozen green peas, 700 g of water, 8 g of salt, 10 g of chopped parsley, 10 g of corn starch.
Preparation:
I steam 500 g of green peas. I cook 500 g of cleaned, ringed turnips or parsnips in 700 grams of water. Season with +8 g of salt -Replace the boiled water to 700 grams, puree the white beet, add +10 g of chopped green parsley. Boil and thicken: add 10 g of cornstarch mixed with 3 cl of water.
I add the steamed green peas. I'm boiling.
We wish you a good appetite for the food!
