Sanji's Filling Food

Sanji's Filling Food

Tuesday, August 12, 2014

Davy Backfight Frankfurt

-28- Davy Backfight Frankfurt
Homemade oil is the secret flavor’s first rate pot-au-feu

Serves 4
8 frankfurts
2 “may queen” potatoes
1 (200g) carrot
½ (600g) cabbage
2 (240g) small onions
200 mL Sanji’s chicken stock (see p.95)
2 tsp salt
a: 1 clove garlic
    1 tbsp olive oil
parmesan cheese (as desired)
black pepper (as desired)

[How to Cook]
Peel the potatoes and cut in half. Cut the carrot into four equal parts. Cut the cabbage into four equal parts. If necessary, use a toothpick or skewer to prevent the cabbage from falling apart. Peel the onion. Finely chop (a)’s garlic.
In a pot, pour Sanji’s chicken stock, salt, carrots, and onion. Once it reaches a boil, turn to low heat and simmer for 20 minutes. Add cabbage and potato, simmer approximately 20 minutes. After the vegetables are soft, add the frankfurts and simmer 10 minutes.
In a frying pan, heat (a)’s ingredients over a medium flame. After the garlic’s color begins to change, add them to the pot from step two (A). If needed, add salt. Add parmesan and pepper as desired. Remember to remove the toothpicks from the cabbage.

Sanji: Can you identify the secret flavor?

Hey, hey! How about a Frankfurt? We’ve also got rum, cheese biscuits, salted meat and yakisoba!
               The show is beginning! Silence everyone!
                              Quite, asshole, shut up!
                                                            Members of the participating teams, prepare yourselves!

                                                                           Hey, Otsusu! Watch out!

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