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Peru recheado com rolinhos de bacon, compota de figo e legumes assados
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Ingredients
Preparar o peru
- 1 peru (4 kg aprox.)
- 50 g manteiga
- 400 g castanhas congeladas
Recheio
- 70 g figos secos
- 50 g alperce seco
- 6 dentes de alho
- 100 g cebola cortada em metades
- 5 g folhas de salva fresca
- 1 c. chá de colorau
- 1 c. chá de pimenta
- ¼ c. chá de noz-moscada
- 20 g manteiga
- 40 g azeite
- 100 g pão ralado
- 600 g carne de porco picada
- 1 c. chá de sal
Rechear o peru
- 200 g cenoura cortada em pedaços (10 cm aprox.)
- 150 g cebola c/ casca cortada em metades
- 100 g talo de aipo cortado em pedaços (10 cm aprox.)
- 5 pés de alecrim
- 5 pés de folhas de salva fresca
Compota de figo com vinho do Porto
- 200 g figo cortado em pedaços (2 cm aprox.)
- 70 g açúcar
- 2 pitadas de sal
- 50 g vinho do Porto
- 1 c. sopa de sumo de limão
Rolinhos de bacon
- 12 fatias de bacon (150 g aprox.)
Assar o peru
- 150 g funcho, bolbo cortado em cunhas
- 150 g cebola c/ casca cortada em metades
- 150 g couve-de-bruxelas cortada em metades (ver dica)
- 200 g tomate-cereja
- Nutrition
- per 1 dose
- Calories
- 4405.4 kJ / 1052.9 kcal
- Protein
- 92 g
- Carbohydrates
- 48.6 g
- Fat
- 52.9 g
- Saturated Fat
- 18 g
- Fibre
- 6 g
- Sodium
- 1093.4 mg
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