Pre­par­ing the pre­sen­ta­tion el­e­ments:

Cuisine | a&d - - Exotic Cuisine -

200 g of raw red beet­root (large pieces) 750 g of navel orange (36 nice supremes) 20 g of whole-grain mus­tard

10 g of coarse salt Supreme 5 or­anges and set aside 40 large supremes •Wash the red beet­roots. Cut off the root and carve out the stems. Place the beets in a saucepan and cover with wa­ter. Bring to the boil and skim if needed. Add the coarse salt and cook at a sim­mer for 2h. Set aside 2 nice beets. Set the rest aside and let cool in their cook­ing juice. •Strain and peel the cooked beets. Cut the firm beets us­ing a man­dolin slicer set to a width of 05 mm. Cut 80 slices. Place on a tray lined with cling film. Brush the slices with argan oil and whole-grain mus­tard. Set aside.

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