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Brochette dijon flambé

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Brochette dijon flambé

Ingredientes

  • Prep Time: 15 minutes

  • Cook Time: 20 minutes

  • Total Time: 35 minutes

  • Ingredients:

  • Wooden skewers, soaked in water for 30 minutes

  • 4 garlic cloves, pressed through a garlic press

  • 2 Tablespoons fresh lemon juice

  • 2/3 cup plus 1/4 cup Drambuie liqueur, divided use

  • 1 Tablespoon fresh thyme leaves

  • 1 cup Dijon mustard

  • 2 Tablespoons honey

  • 2 pounds boneless chicken or lamb cut into 1-1/2-inch cubes

  • Kosher salt and freshly ground pepper to taste

Ingredientes

  • 1. Mustard, honey, and Drambuie give zesty flavor to chicken or lamb brochettes which are flamed when served. Drambuie is a Scotch-based liqueur that is flavored with honey and herbs. This is an impressive presentation for intimate dinner parties.
  • 2. In a small, heavy saucepan, bring garlic, lemon juice, 2/3 cup of Drambuie, and thyme to a boil. Reduce heat and simmer about 10 minutes until reduced and slightly thickened. Whisk in Dijon mustard and honey. Simmer an additional 3 minutes. Remove from heat and let cool.
  • 3. Place the chicken or lamb in a large bowl. Sprinkle generously with salt and pepper. Cover with the Dijon sauce and toss to coat. Thread meat on to soaked skewers. Grill or broil over medium heat until browned and cooked through, about 10 minutes. Place on a heat-proof platter.
  • 4. In a small saucepan, heat remaining 1/4 cup of Drambuie until very warm, but do not boil. Ignite the liqueur with a long match and pour over the brochettes at the table. Let rest for 5 minutes after the flames go out before serving.
  • 5. Yield: 4 servings

Ingredientes (13)

Ingredientes


Preparo

Ingredientes

  • 1. Mustard, honey, and Drambuie give zesty flavor to chicken or lamb brochettes which are flamed when served. Drambuie is a Scotch-based liqueur that is flavored with honey and herbs. This is an impressive presentation for intimate dinner parties.
  • 2. In a small, heavy saucepan, bring garlic, lemon juice, 2/3 cup of Drambuie, and thyme to a boil. Reduce heat and simmer about 10 minutes until reduced and slightly thickened. Whisk in Dijon mustard and honey. Simmer an additional 3 minutes. Remove from heat and let cool.
  • 3. Place the chicken or lamb in a large bowl. Sprinkle generously with salt and pepper. Cover with the Dijon sauce and toss to coat. Thread meat on to soaked skewers. Grill or broil over medium heat until browned and cooked through, about 10 minutes. Place on a heat-proof platter.
  • 4. In a small saucepan, heat remaining 1/4 cup of Drambuie until very warm, but do not boil. Ignite the liqueur with a long match and pour over the brochettes at the table. Let rest for 5 minutes after the flames go out before serving.
  • 5. Yield: 4 servings

Tempo de preparo:

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