Eggplant and coconut curry Sauce

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Chicken with curry Burger.

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Chicken Burger with eggplant and coconut sauce with curry of Bio Sun Mediterranean

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Ingredients

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1 jar of eggplant and coconut sauce with curry of Bio Sun Mediterranean

1 potato

2 chicken breasts

Bread crumbs

1 tablespoon garlic powder

1 tablespoon onion powder

Salt and pepper

Cheese to melt

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Preparation

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We prepare the chicken burgers. Chop the meat with the house chopper (or bring it already chopped from the butcher shop). Mix the meat with the eggplant and coconut sauce with curry of Bio Sun Mediterranean, the breadcrumbs, the garlic and the onion powder, a little salt and another pepper. We can leave the dough to rest in the refrigerator for a couple of hours or the whole night, but if you are very anxious to try it, you can shape it and cook it directly.
We set up the hamburger. We will toast the bread very lightly in the oven grill. We will impregnate with the eggplant and coconut sauce with curry of Bio Sun Mediterranean (do not miss) the inside parts of the bread roll and put the hamburger (with the cheese) and close. Hamburger ready! It only remains to enjoy it!
We accompanied the hamburger with some chips.

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Potato basket stuffed with beef curry.

Potato basket stuffed with eggplant and coconut sauce with curry of Bio Sun Mediterranean

Ingredients

1 jar of eggplant and coconut with curry of Bio Sun Mediterranean

3 potatoes

250 g of minced meat

1/2 onion

2 slices of bacon

1 egg

1 garlic

Cheese to melt

Preparation

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Season the meat and mix it with the onion, garlic and bacon previously chopped and cut into small pieces. Add the egg, eggplant and coconut sauce with curry of Bio Sun Mediterranean and mix well. Let rest in the refrigerator for at least 30 minutes to take body.
Peel the potatoes and cut them into slices as thin as possible with the help of a mandolin or a slicer, then fry them over low heat so they are soft, candied, not fried, and put them in a dish rack.
We cover with the slices of potato the molds, putting a couple of them in the bottom and then we go placing by the walls, covering well the lateral one, superposing some slices with others.
We form balls with the meat and put them inside the mold, cover with a little cheese to melt and bake with heat up and down, at 200 º C for about 15 minutes.

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Tacos of cheeks with curry sauce.

Tacos of cheeks with eggplant and coconut sauce with curry of Bio Sun Mediterranean

Ingredients

1 jar of eggplant and coconut sauce with curry of Bio Sun Mediterranean

4 pork cheeks

Vegetables (2 carrots, 1 leek, 1 onion, 1 tomato, 1 green pepper, 1 head of garlic)

Olive oil

Salt

500 ml red wine

Spices (cloves, black pepper, bay leaf, thyme and rosemary)

Basil and coriander leaves

Peeled peanuts

Preparation

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For four persons:

Cut the vegetables and arrange on a tray with a splash of oil and bake at 180 ° for 30-40 minutes until golden brown.
In a saucepan, brown the cheeks previously salted and floured. When we have gilt the meat, add the vegetables, the red wine, cover with water and incorporate the spices (clove, black peppercorns, bay leaf, thyme and rosemary).
Once it begins to boil, we defoam the stew and cook for an hour and a half (the cooking time will depend on the size of the cheeks). Remove the cheek pieces and let cool. We reserve the remaining broth of the cooking.
When the cheeks are warm, we crumble with the hands removing bones and fat. In a film paper, we put the crumbed meat of the cheek in the center and roll up to obtain a cylinder of about 8-10 cm in diameter. We booked these cheek rollers in the fridge.
Once the cheek roll is cold, cut a block of about 8cm and mark in the pan with a little oil on the flat sides and heat in the oven for 8 minutes at 180 °. We have the cheek-plate taco on a plate, we spread it with eggplant and coconut sauce with curry of Bio Sun Mediterranean and topped with peeled peanuts and the basil and cilantro leaves seasoned with a drizzle of olive oil and salt.

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Chicken Curry with rice.

Chicken Curry with rice and eggplant and coconut sauce with curry of Bio Sun Mediterranean

Ingredients

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1 jar of eggplant and coconut sauce with curry of Bio Sun Mediterranean

2 whole chicken breasts

150 g of Thai rice

6 fresh large mushrooms

Olive oil

Salt

Pepper

1 onion

100 ml of wine to cook

25 g of margarine

30 g of almond

Preparation

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Cut the onion as we like (because it will be crushed) and put it to poach in the wok with margarine and two tablespoons of olive oil. When we are adding the stew wine and we hope that the alcohol evaporates.
We add the eggplant and coconut sauce with curry of Bio Sun Mediterranean to the wok and mix it with the wine and onion, pour it into a glass of blender and grind it.
Fry the chicken cut into cubes, once fried add it in the wok.
We clean the mushrooms, cut them into quarters, sauté them in a pan and add them to the wok.
In the same pan, but without oil, lightly toast the almonds, put them in the blender glass and crush them.
Add the crushed almonds to the wok and let everything cook until it reduces.
We put together Thai rice and ready to eat.

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