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Beef Brochettes Coated with Au Gratin Chips https://www.metro.ca/userfiles/image/recipes/brochettes-de-boeuf-enrobees-de-croustilles-au-gratin-10055.jpg PT15M PT05M PT4H20M
Marinade:In a saucepan, combine soy sauce, honey, mirin, sake, garlic clove and ginger.Bring to a boil over medium heat.Dissolve cornstarch in water and stir into the boiling preparation.Cook 1-2 minutes until sauce thickens.Remove from heat.Allow the sauce to cool.Lay the beef slices in a dish and pour the sauce over.Marinate in the refrigerator for 4 hours.After the marinating time has elapsed, heat the grill to medium heat.Remove the beef slices from the marinade.Beef brochettes:Completely skiver a piece of cheese on a bamboo skewer.Wrap the cheese with a slice of beef, ensuring that the beef covers the entire cheese.Repeat with remaining ingredients.Roll the brochettes, on one side only, in the "au gratin" chips and place on the grill for 5 minutes making sure to turn the skewers on each side (the cheese should be melted but not runny).Meanwhile, transfer the marinade in a saucepan and bring to a boil over high heat.Boil for 20 seconds and remove from heat.Remove the brochettes from the heat and serve with the hot marinade as a dipping sauce.
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Beef Brochettes Coated with Au Gratin Chips

Beef Brochettes Coated with Au Gratin Chips

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4
servings
0:15
Preparation
0:05
COOKING
4:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Yakitori marinade

  • 3 Tbsp.
    (45 mL)
    soy sauce
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    VH SAUCES

    VH SAUCES

    $1.98 ea.

    341 - 380 ml SELECTED VARIETIES


    HUY FONG SRIRACHA SAUCE

    HUY FONG SRIRACHA SAUCE

    $3.48 ea.

    740 ml SELECTED VARIETIES


    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    LEE KUM KEE PANDA OYSTER OR HOISIN SAUCE

    $2.98 ea.

    SELECTED SIZES SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    honey
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    BILLY BEE HONEY

    BILLY BEE HONEY

    $6.88 ea.

    1 kg SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    mirin
  • 1 Tbsp.
    (15 mL)
    sake
  • 1
    clove garlic, peeled and crushed
  • 1
    fresh ginger, peeled and sliced
  • 1/4 Tbsp.
    (4 ml)
    cornstarch
  • 1/2 Tbsp.
    (8 mL)
    water
  • brochettes:

  • 16
    thin slices beef tenderloin

  • semi- soft cheese like Comtomme (cut into 1 x 7 cm sticks)
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    BLACK DIAMOND CHEESTRINGS

    BLACK DIAMOND CHEESTRINGS

    $10.99 ea.

    588 g SELECTED VARIETIES


    GAY LEA COTTAGE CHEESE

    GAY LEA COTTAGE CHEESE

    $3.49 ea.

    4 X 100 - 113 g, 450 - 500 g SELECTED VARIETIES


    BABYBEL OR THE LAUGHING COW CHEESE

    BABYBEL OR THE LAUGHING COW CHEESE

    $7.99 ea.

    240 - 400 g SELECTED VARIETIES


  • 2 cups
    (500 mL)
    "Au gratin" chips, crushed into powder
  • 16
    bamboo skewers (about 15 cm lon)
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    4" POT ASSORTED COLOURS AND VARIETIES OR 3.99 EA.


    SAVE $6.11
    PREMIUM ORCHID

    PREMIUM ORCHID

    $18.88 ea.

    5" CERAMIC POT ASSORTED COLOURS


    MONEY TREE 5" CERAMIC POT

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Imprimer ma sélection

Preparation

Marinade:

In a saucepan, combine soy sauce, honey, mirin, sake, garlic clove and ginger.

Bring to a boil over medium heat.

Dissolve cornstarch in water and stir into the boiling preparation.

Cook 1-2 minutes until sauce thickens.

Remove from heat.

Allow the sauce to cool.

Lay the beef slices in a dish and pour the sauce over.

Marinate in the refrigerator for 4 hours.

After the marinating time has elapsed, heat the grill to medium heat.

Remove the beef slices from the marinade.

Beef brochettes:

Completely skiver a piece of cheese on a bamboo skewer.

Wrap the cheese with a slice of beef, ensuring that the beef covers the entire cheese.

Repeat with remaining ingredients.

Roll the brochettes, on one side only, in the "au gratin" chips and place on the grill for 5 minutes making sure to turn the skewers on each side (the cheese should be melted but not runny).

Meanwhile, transfer the marinade in a saucepan and bring to a boil over high heat.

Boil for 20 seconds and remove from heat.

Remove the brochettes from the heat and serve with the hot marinade as a dipping sauce.

Source : Zeste

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