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Barley porridge with pork meatballs and crispy cherry sauce


Barley grits 40 g.
Onions 47 gr.
Sol 2g.
The mixture 5 peppers 1g.
Butter 20g.
2g cherry sauce.
Pork meatballs 40g.
The land of olives 1g.
20g garlic sauce.
frying oil


Barley grits cover with cold salted water and boil until tender. Onion cut into small cubes and fry in vegetable oil until golden brown, add the butter, barley porridge, bring to taste with pepper, salt, put in the form of baskets. Pork in the balls fry in deep fat. Dry on paper towel. At the center of the dish to put porridge on top of the pastry bag otsadit garlic sauce, pork, garnish with cherry sauce, olives, flower.
The land of olives. Olives crushed in Cooter to large crumbs state. Share on silicone mat and dry at a temperature of 80 ° C *. Once again grind in Cooter, season with olive oil.
Pork meatballs. Minced pork, onions, eggs, bring to taste, form balls. Breaded in flour, lezone, breadcrumbs.
Cherry sauce. Cherry juice is evaporated to the desired consistency with cinnamon and Dittany.
Garlic cream. Grated garlic, mix with mayonnaise and cheese until smooth. Put in a pastry bag with a star.
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