Grill-Medallions & Salade Aux Deux Chips
Ingredients
For the Soy Medallions
200
g
soy medallions
1.5
l
vegetable stock
1
pc
onion
1
Clove(s)
garlic
100
ml
olive oil
3
tb
ajvar, hot
Some
herbes de provence, chopped
2
tb
soy sauce
2
tb
orange vinegar
1
ts
salt
2
tb
agave syrup
1
tb
mustard
3
tb
ketchup
1
tb
tomato pulp
For the Salade Aux Deux Pommes
1
kg
potatoes, waxy
2
pc
apples, sour
150
g
gherkins
1
Bunch(es)
spring onions
1
Bunch(es)
chives
5
tb
soy alternative to yoghurt
4
ts
mustard
2
tb
apple vinegar
1
tb
agave syrup
Some
salt & black pepper
Preparation
1. Cook the potatoes (with peel) in salted water until done, rinse with cold water and let cool. Remove the peel and slice the potatoes.
2. Wash apples with peel and dice finely. Slice gherkins and spring onions. Mix apples, spring onions and gherkins in a bowl with chive.
3. Mix vegan alternative to mayonnaise, soy alternative to yoghurt, mustard and vinegar using a blender until creamy. Season to taste with salt, pepper and agave syrup. Mix with the potato salad.
4. Let soy medallions soak in vegetable stock for 20 minutes, turning the medallions from time to time. Rinse through a sieve and let cool shortly. Squeeze by hand afterwards.
5. Peel onions and dice finely. Peel garlic and press with a garlic press. Add the remaining ingredients and combine to an evenly marinade.
6. Give soy medallions to the marinade, whisk thoroughly and let rest for 1 hour minimum.
7. Fry soy medallions in a pan from both sides.
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