Blackbird Roast
by Editorial Staff
Blackbirds fried with vegetables in tagine, in sour cream-honey sauce.
Ingredients
- Thrush – 2 pcs.
- Potatoes – 100 g
- Onions – 50 g
- Bulgarian pepper – 50 g
- Carrots – 40 g
- Garlic – 2 cloves
- Cherry tomatoes – 5 pcs.
- Tabasco sauce – 8 drops
- Ground coriander – 1 teaspoon
- Sour cream – 2 tablespoons
- Honey – 2 teaspoon
- Cilantro – to taste
- Pecorino Romano – to taste
Directions
- He warmed up the tagine (of course, you can use a regular frying pan), fried coarsely chopped potatoes in vegetable oil. I cut it casually, arbitrarily, like home, right in my hands over the tagine.
- Fry the potatoes until crisp, add the birds, cut in half lengthwise. Simmer for 30 minutes under the lid. If necessary, add water. Add coarsely chopped onions, carrots and bell peppers. Cover with a lid and cook for 5 minutes.
- Next, add finely chopped garlic, cilantro roots, cherry tomatoes, cut in half, tabasco, coriander. Put the lid back on, simmer the roast for another five minutes under the lid.
- Add sour cream, honey, a little water, salt and pepper. Add half of the grated cheese to slightly thicken the sauce. Cook the roast for about 5 minutes. Before serving, sprinkle the roast with fresh finely chopped cilantro, the remaining cheese.
Enjoy your meal!
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