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Batata hasselback com maminha na mostarda cremosa

Serves 1
youtube.com

Batata hasselback com maminha na mostarda cremosa

youtube.com
Serves 1

Directions

  1. 1Start by grabbing two potatoes
  2. 2Place two chopsticks on the sides of the potato and make cuts
  3. 3Grab the butter
  4. 4Melt two spoons of butter
  5. 5Add the dry chimichurri
  6. 6Mix the butter and the chimichurri
  7. 7Put the mixture on the potatoes
  8. 8Put the potatoes in the air fryer for 15 minutes at 200 degrees
  9. 9Cut the maminha meat in diagonal
  10. 10Put the meat in a hot pan with a bit of olive oil
  11. 11Temper with salt and pepper
  12. 12Add butter, rosemary and garlic
  13. 13Add the white wine
  14. 14Add the mustard and the cream
  15. 15Temper with salt and pepper and mix
  16. 16Add the mustard sauce on the plate, then the potato and the meat
  17. 17Decorate with rosemary and serve with the remaining wine

Ingredients

  • 700 g maminha
  • 20 g chimichurri seco
  • 200 g manteiga
  • 2 dentes alho
  • 2 batatas grandes
  • 2 caixinhas creme de leite
  • 2 colheres de sopa mostarda
  • 1 ramo alecrim
  • 200 ml vinho branco seco
  • fio azeite
  • sal
  • pimenta

Equipment

AirfryerPanela

Tips

  • Cut the potatoes with the help of two sticks (or hashi), slicing them into rounds without cutting to the end, keeping the rounds attached to the potato.
  • Cut the flank steak into large steaks, grill on both sides with a drizzle of oil, add a spoon of butter, garlic, a sprig of rosemary, baste the steaks until they reach the desired point and reserve.

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