المكونات
- Beef fat cap from brisket 1cm thick
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt 2 tbsp + extra to taste
- Lemon 1
- SpinneysFOOD Crushed Chilli 1 tsp
- SpinneysFOOD Fennel Seeds 1 tsp
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
صدر لحم بقر مقرمش مع مزيج الليمون والشمر والملح
Other 15 Mins Prep · 25 Mins Cook
- Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
- To make the beef crackling, place the strips of fat in a cold pan and bring up to medium heat to render the excess fat. After 5 minutes, remove the strips from the pan and lay them on the baking tray. Place in the oven for approx. 10-15 minutes, or until golden brown and bubbles have formed on top.
- To make the salt, zest half the lemon. Place the zest in a mortar along with the chilli flakes and fennel seeds. Grind with a pestle until smooth, then add the salt and grind together until the salt changes colour.
- Once the crackling has been removed from the oven, allow the pieces to cool on a cooling rack.
- Serve the crackling with a sprinkle of the lemon-fennel salt.