Before cooking, scrape off the marinade and
dry the meat thoroughly with paper towels.
Not exact matches
Cut the veal into large pieces and wash
thoroughly; wipe with some paper towel (it is important to
dry the
meat well, in order to be nicely browned).
Filling 2 cups
meat of fresh young Thai coconut 1 cup water of fresh young Thai coconut 3/4 cup coconut oil — gently warmed in warm water or the dehydrator to soften 1/4 cup Irish moss — washed
thoroughly and soaked in hot water for at least 10 minutes 1 cup each raw macadamia and raw cashew nuts — soaked for 2 - 4 hours 2 tablespoons freshly squeezed lemon juice 2 tablespoons nutritional yeast 1 - 2 teaspoons salt about 6 tablespoons purified water 1 cup of chopped olives of your favourite kind (may I suggest Cerignola olives that come with pits and taste velvety) 1 cup of chopped sun -
dried tomatoes (this time I made an exception and used tomatoes preserved in olive oil instead of the
dry variety) 1 packed cup fresh basil leaves — or more to taste fresh red and yellow tomatoes for garnishing — optionalIn a high speed blender, combine the coconut
meat, water and oil with the Irish moss until very smooth.
Dry the marinated
meat thoroughly with paper towels or a clean dishtowel before proceeeding.
Once the bones have cooled, allow them to
dry thoroughly for 24 - 48 hours and then (depending on the size of bones you've chosen) use a
meat grinder, food processor or coffee grinder to turn them into a fine powder.