'Varkenshaas' Meal With Carrot Salad
Ingredients:
-Tenderloin
-Peas (frozen package)
-Carrots
-Vinegar
-Sunflower oil
-Pepper
-Salt
-Water (for the peas)
-Cooking margarine (if you prefer another medium to cook with such as cooking oil or butter, feel free to use that)
Things you might need/use:
-One pot
-One pan
-Rasp
-Container/Bowl for the salad
-Sieve
-Cutting knife + cutting board + potato peeler
Preparation:
1) Start by warming up the pan, put a bit margarine in it (or anything else if you don't prefer margarine) so the meat doesn't easily burn or stick to the pan. Salt the tenderloin. Once the margarine has spread over the surface of the pan, put the tenderloin in the pan. Keep the fire/heat setting on low.
Don't forget to regularly check on your tenderloin and turn it over now and again.2) While the meat is a-cookin', you can start putting up a pot with water to warm up. Add some salt. In here you can put the peas to cook later. Put the fire/heat setting also on low for now.
3) And while everything is now set up, you can start making the carrot salad. Start peeling/cutting/slicing the skin off of the carrots and then washing them under cold water. Once done cut one end off. This is where you start to rasp.
You don't cut off the other end, but you also don't rasp until the very end. You need something to hold onto so you can rasp most of the carrot without wasting as much as possible.4) Here is where your rasp comes in: Take the washed off carrots and start rasping them into the container/bowl.
The container does not have to be a large and fancy one, as the end result is a rather small (and delicious) salad.5) All done with rasping? Good! Now let's start to make the salad more of a salad. Remember the pepper, salt, oil and vinegar in the ingredients list? We're going to need those. It's all up to taste here with this step, but here is what I do when I have rasped two or three medium-sized/large carrots (which is enough for me for a couple of meals
): Put in salt and pepper first, the pepper slightly and thinly covering the top layer. Then add a table spoon or two of vinegar and a table spoon of sunflower oil. After that it's all up to taste. I prefer if it has a bit of a 'bite' and 'sharpness', so I tend to put in a bit more vinegar than sunflower oil after the initial first spoons. There, salad all done!
6) By this time the water for the peas should be starting to boil. Time to add the (frozen) peas to the pot. Be sure to read the instructions how long, as it can vary from company to company, and vary from pea to pea species. Wait for the water to boil again, and start the countdown that it mentioned on the package. In general, my experience has been 2 minutes. That way the pea is enough boiled, but still has some bite to it. (I dislike it when peas are way too soft and squishy, unless they're mushy peas.)
7) After the peas are done, pour the water out from the pot.
You can use the sieve. Be sure to keep the peas in the pot afterwards and the lid on to keep them as hot as possible until you are done with everything.
8) Feel free to check if the meat is exactly how you want it. You can do this by cutting halfway through the thickest part of the tenderloin. Is it good, then you are done! If not, increase the fire/heat setting and pay close attention to the meat, regularly turn it over.
9) Put it all on a plate... Enjoy!
Tips!
Tip 2:Tired of your meat drying out while you're cooking? Add a small layer of water into the pan.
Don't want to do that? Cover the top of the pan with a lid from the start to prevent the steam from escaping, which is the cause for dried-out meat.
Topic: Cookbook Of A Dragon (Read 1021 times)