Parisian Frog in Ioli Sauce
Prepared during Mystery Box Challenge: Happy Ever After
Junior MasterChef Pinoy Edition
by Patrick Baldosano
Ingredients:
Frog legs
Milk
Vinegar
Salt
Pepper
Flour
Egg
Pumpkin
Rice
All purpose cream
Ioli sauce:
Olive oil
Garlic
Egg
Pumpkin soup:
Pumpkin
Milk
All purpose cream
Pumpkin rice:
Rice
Pumpkin
Milk, lemon, salt and pepper
Instructions:
1. Marinate frog legs with milk, vinegar, salt and pepper for 10 minutes
2. Beat egg and add flour
3. Roll frog legs on batter (egg/flour)
4. Fry until golden brown
For the Ioli Sauce
1. Peel and crush garlic cloves
2. Combine the egg yolk with a pinch of salt, beat until creamy
3. Add the oil drop by drop beating constantly, incorporate oil completely into the mixture before adding more
4. When the oil is fully incorporated, stir in drop of lemon juice.
For the Pumpkin Rice
1. Cook rice, add pumpkin, milk, salt and pepper
Pumpkin Soup
1. Cook pumpkin, mash. Add milk, all-purpose cream, salt pepper
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