Lamb :
[/vc_column_text][vc_column_text]Prefer small shoulder or leg squares- Lamb+new onion, cocktail sausage, green pepper
- Lamb + tomato cherry 1/2 lamb kidney + smoked bacon
- Lamb+merguez red peppers and sweet onions
- Lamb + liver piece and half kidney lemon yellow[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]
Beef :
[/vc_column_text][vc_column_text]Prepare with small pieces of sirloin - Beef + chorizo sweet onions + yellow peppers
- Beef + spring onion + mini white pudding + green pepper
- Beef + squares of courgette + onions + pitted black olives.
- Beef + red onion + smoked breast + bay leaf[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]
Veal :
[/vc_column_text][vc_column_text]Ask for small pieces cut from the shoulder or square - Veal + candied lemon + scallops and diced courgettes.
- Veal + prawn tails + onions + green pepper.
- Veal + piece of fresh tuna + red and yellow pepper[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]
Pork :
[/vc_column_text][vc_column_text]You can test either with fillet or cubes of fresh ham (leg) - Pork + mushroom + peasant bacon + red pepper.
- Pork + crab claw + large dice of apple fruit.
-Pork + large fresh pineapple cubes + cherry tomato + smoked bacon. Honeyed pork + crumbled date and mini corn on the cob[/vc_column_text][/vc_column][/vc_row][vc_row gap="0" columns_placement="middle" css=".vc_custom_1519309896767{margin-top: 30px !important;}" bg_type="no_bg" bg_grad="background: -webkit-gradient(linear, left top, left bottom, color-stop(0%, #E3E3E3));background: -moz-linear-gradient(top,#E3E3E3 0%);background: -webkit-linear-gradient(top,#E3E3E3 0%);background: -o-linear-gradient(top,#E3E3E3 0%);background: -ms-linear-gradient(top,#E3E3E3 0%);background: linear-gradient(top,#E3E3E3 0%);" parallax_style="vcpb-default" bg_image_repeat="repeat" bg_image_size="cover" bg_img_attach="scroll" parallax_sense="30" animation_direction="left-animation" animation_repeat="repeat" bg_override="0" parallax_content_sense="30" fadeout_start_effect="30" overlay_pattern_opacity="80" multi_color_overlay_opacity="0.6" seperator_type="none_seperator" seperator_position="top_seperator" seperator_shape_size="40" seperator_svg_height="60" seperator_shape_background="#ffffff" seperator_shape_border="none" seperator_shape_border_width="1" icon_type="no_icon" icon_size="32" icon_style="none" icon_color_border="#333333" icon_border_size="1" icon_border_radius="500" icon_border_spacing="50" img_width="48" ult_hide_row_large_screen="off" ult_hide_row_desktop="off" ult_hide_row_tablet="off" ult_hide_row_tablet_small="off" ult_hide_row_mobile="off" ult_hide_row_mobile_large="off"][vc_column width="1/1"][vc_column_text]
THE SAUSAGES SAUSAGES MERGUEZ ANDOUILLETTES:
[/vc_column_text][vc_column_text]- Thick cut Andouillette + golden apple + onion. - Cocktail sausage + large dices of potatoes (pre-cooked) and new onion.
- Merguez + onion + red and green peppers + black olives. pitted .
- Mini black and white puddings + fruit apples + onion.
- Mini Creole sausage + large cubes of very firm banana and mango[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width="1/1"][vc_column_text]Recipes by Chef Patrick Asfaux for Vivaplancha.com[/vc_column_text][/vc_column][/vc_row]