Cold Cuts with Blueberry Sauce (Grilled)

by Editorial Staff

Let’s cook veal, lamb, chicken breast and rolls of two types of meat on the grill. Serve it with an unusual blueberry sauce.

Ingredients

  • Chicken breast – 200 g
  • Chicken thigh – 2 pcs.
  • Veal (ribs) – 1 kg
  • Lamb (brisket on the bone) – 1 kg
  • Garlic – 2 heads
  • Olive oil – 100 g
  • Lemon – 2 pcs.
  • Fresh rosemary – 2 sprigs
  • Schisandra – 2 pods
  • Salt to taste
  • Ground black pepper – to taste
  • For the blueberry sauce:
  • Blueberries (fresh berries) – 2.5 cups
  • Shallots (medium) – 1 pc.
  • Brown sugar – 1 cup
  • Cloves – 1 teaspoon
  • Cinnamon – 1 teaspoon
  • Salt – a pinch
  • Ground black pepper – a pinch

Directions

  1. Chop the garlic finely – we need a lot of it. In summer, garlic is a guarantee that the dish cannot go bad quickly.
  2. Add salt and a little olive oil to the garlic.
  3. Then add a couple of lemongrass pods, mix.
  4. In a large piece of young veal, we make several cross-sections.
  5. We make cuts along with the piece with a small knife and force it. So is every piece.
  6. Everything, our veal is prepared.
  7. Separate the brisket from the chicken along with the wing.
  8. We make a transverse incision, stuff with a garlic mixture.
  9. Lubricate with olive oil, set aside. Another future culinary masterpiece has been prepared.
  10. Take the second piece of veal, cut it across the fibres – into chops.
  11. We put a film on the meat, beat it off.
  12. Now we take the chicken thigh and completely separate the meat from the bones. To do this, make a cut in the pulp, break the joint.
  13. We take out the bones.
  14. Put the film on the pulp, beat it off.
  15. We mix lemon juice with olive oil and start collecting our rolls.
  16. Put a piece of beaten veal down. Salt, pepper, grease with an olive-lemon mixture.
  17. Put the beaten chicken on top of it and again salt, pepper, grease.
  18. Now we carefully roll the meat into a roll.
  19. We cut it into portions.
  20. We string on skewers.
  21. We still have a lovely piece of lamb. We’ll just marinate it. Mix finely chopped garlic, lemon juice.
  22. There are also rosemary sprigs.
  23. There are also rosemary sprigs.
  24. We rub the mutton thoroughly with this mixture.
    Everything, our assortment is prepared.
  25. We spread the stuffed veal and marinated lamb on the grill – on the wire rack.
  26. Next – skewers with rolls and chicken breast (it is convenient to put it on two skewers).
  27. We carefully monitor the readiness of the meat on the grill, otherwise, you gape for a second – and the whole company will remain hungry.
  28. But we can make the blueberry sauce – it doesn’t require much attention.
    The first step is to pour some water into the pot.
  29. We put a saucepan on the fire. Pour blueberries into it.
  30. Add finely chopped shallots.
  31. Then pepper, cloves, cinnamon.
  32. Leave the blueberry sauce for half an hour – let the berries become soft.
  33. Add salt and sugar, grind the mixture with a blender. Everything, now we simply evaporate the blueberry sauce in half over low heat.
  34. All! Our assorted barbecue is ready.
  35. Lamb, veal, chicken breast, bi-meat rolls and unexpected blueberry sauce. Add a bottle of red wine and enjoy!

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