Campfire plate
Description
The recipe won't take much time. Prepare a delicious hot appetizer for a large group. Use meat, vegetables, and herbs. Perfect for the dacha season and outdoor picnics. Serve hot.
Instructions
- 1
Step 1
Well then... let's start cooking. Wash all the vegetables and cut them into pieces—neither too big nor too small. You don't need to cut the cherry tomatoes; they'll be just fine as they are. Now, place it over the fire, using this concave frying pan-like structure made from a harrow. Actually, you don't necessarily need exactly this setup—a large, flat cauldron will work just as well. Pour some oil into the pan and wait until it starts to boil.
- 2
Step 2
Now add the pork cut into pieces, let it brown, and quickly stir.
- 3
Step 3
When the meat acquires a beautiful golden color, add the potatoes. ATTENTION! If the potatoes are not baking variety, you need to peel them.
- 4
Step 4
After the potatoes, add the onion; you can slice it into rings, but then you should add it to the dish a bit later.
- 5
Step 5
Immediately after the onion, add the coarsely chopped eggplant, and quickly stir it to prevent burning.
- 6
Step 6
Next in line is the pepper.
- 7
Step 7
You can cut the mushrooms in half or leave them whole—whole mushrooms will turn out even juicier. Simmer until they reduce in volume.
- 8
Step 8
Now add garlic and juicy, aromatic quince.
- 9
Step 9
On top, place the sliced veal liver; if you couldn't get the liver, don't worry—the dish will still turn out very delicious without it.
- 10
Step 10
Don't forget the cherry tomatoes.
- 11
Step 11
We salt the dish and mix it. Wait another five minutes, then start beating the eggs in a circle around the frying pan. They will cook and prevent the dish from sliding off after we drain the excess oil.
- 12
Step 12
Wait until the eggs are well cooked, sprinkle with chopped herbs, then remove from heat.