Description
Don't know about You, I have often happens that bored over the winter on fresh vegetables in the course of going and tops and roots. But then quite often go beet leaves. Throw a pity, especially as the beets my girlfriend throws from his garden. So you have to come up with something constantly. Found a recipe online, I decided to try and loved the Meat turns out tender, by filling. Cheese is better to take smelly. Adygei I smoked, it gave the meat a simply stunning smoked smell and taste. In winter use the leaves of Swiss chard.
Ingredients
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Beetroot leaves
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Pork neck
500 g
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Adyghe cheese
150 g
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Vegetable oil
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Black pepper
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Mustard
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Salt
Cooking
Cut neck into pieces of 3-4 cm thickness of washed, well dry. In pork cut as large a pocket
RUB the spices I have salt pepper mustard ( Amount to taste), then chop it well with tenderizer on both sides. To give a little lie down for 20 minutes
Thinly slice beet leaves, grate cheese, mix.
The obtained beet –cheese filling tightly to fill the pockets, placket fasten with toothpicks
Each piece is wrapped in foil and sent in preheated oven to 180 degrees. Bake approx 30 - 40 minutes. Be guided by your oven
Meat serve hot. Cold can also be used on sandwiches For the recipe many thanks to Fyodor Putin.
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