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- 500 GRAM PORK FILLET, diced
- 2 CLOVES GARLIC, mashed
- 1 ONION, chopped
- 4 TOMATOES, peeled and chopped
- 2 CARROTS, cut in cubes
- 2 POTATOES, peeled and cut in cubes
- 2 TBSP LEMON JUICE
- 2 TBSP SOY SAUCE
- 20 BLACK OLIVES
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- 1 KG CHICKEN LEGS
- 50 GRAM BUTTER, melted
- 100 GRAM PARMESAN, grated
- 50 GRAM BREADCRUMBS
- JUICE OF 1/2 LEMON
- 1 CLOVE GARLIC, mashed
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Stir fry the onions
and the garlic for 5 minutes; add the pork and stir fry 5 minutes more.
Add all other ingredients except the olives, put a lid on and simmer
for 15 minutes. Add the olives before serving.
Andrés Bonifacio Day is celebrated on 30
November. He was
born on that day in 1863 (died 10
May 1987) in
The Philippines.
He was executed by the Filipino government as an enemy of state
after the Tejeros Convention.
Click on culinary calendar for
Links between cooking and worldwide history.
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Mix the butter with lemon juice, the garlic and pepper
and salt to taste and brush this over the chicken legs. Stir the parmesan
and the bread crumbs together and coat the chicken legs with a thick
layer. Bake them 1 hour in the oven at 170 degrees
Celsius. Serve with pasta and a
green salad.
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