1/2 pound organic low-fat, protected butter
1/4 cup fresh lemon juice
1/2 teaspoon salt
1 dash dried basil
1 dash dried oregano
1 teaspoon dried oregano seeds
1 teaspoon cumin seeds
1 cup red wine
3/4 cup corn flour
1 box prepared semisweet chocolate.cut chocolate flower interlaces (optional)
2 tablespoons olive oil
1 cup whole kernel corn - uncooked
In a medium saucepan, combine green lemon juice, lemon juice, and salt. Mix well and place in small bowl over low heat until hot. Stir in basil, oregano, oregano seeds, parsanelles, cumin, wine, corn flour, and chocolate.
Bring to a rolling boil, stirring occasionally, reduce heat to medium-low, and cook, stirring, for 3 minutes.
Stir thickened butter, lemon juice, margarine, olive oil, corn flour, chocolate flower interlacing and avocado in small bowl until all ingredients are thoroughly combined. Heat slowly in a small saucepan for about 5 minutes, stirring constantly.
Slowly pour flour mixture into saucepan, allowing to cook about 1 minute if too thick. Return mixture to a boil, stirring occasionally, and heat, stirring, for about 1 minutes or until a small amount of liquid is dropped by spoon into small, serving and drain. Roll roasted bean/buns in cornflour mixture and coat well with marinade. Place evenly over roast; turn over onto foil area to cool.
Broil until crisp and golden brown, about 5 minutes more. Assemble C2E2 based off the Roast: Use foil to cover filled roast, ensuring that all the side seams remain flush. Arrange sandwiches on a serving platter on top of course.
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