Recipes with Whole peppercorns

Bortsch

Ox bow be in abundant salted water and brought to the boil. 2-3 hours to cook the meat is tender. Beets, cabbages, gulerød, celery, onion and Leek chop finely. FRY in a little butter or oil. Tomato puree, oksebov, boil water, extra water and bouillon

Plum chutney III

Mix all the ingredients-except the vinegar-in a pan and let it soak 6 hours or overnight, like before it boils. Add the vinegar and bring it all to a boil. Boil for a low heat without lid in a couple of hours to chutneyen are uniformly thick and glossy. Pour t

CARP in white wine

The CARP cleaned inside and outside. Let the boundaries remain. Rub the CARP with salt inside. Let some gruel is in ca. 40 min. fitted sheet fitted sheet sies and place in a serving dish or fish stews. The CARP are dried inside and place in the dish. The dish

Skate wing with Tangy horseradish sauce

Skate wing into 2 pieces and placed into the Pan along with vinegar, carrot, leek, star anise, peppercorns, salt and pour water on to the covers. The wings are cooked, covered, on low heat for about 20 minutes or to the flesh can be lifted from the legs. The f

Tafelspitz

Boil meat in broth flavoured with herbs, soup and whole peppercorns may in about 1 ½ hours, or until tender. Whip the cream to foam and mix it with sour cream. Mix in the cream together with Apple horseradish and season with salt and pepper. Cut the meat

Boiled salted eel

The eels must nedsaltes in autumn. When they must be used, they shall be taken up and put into cold water. After a night in the cold water is the watered down, after which they must be cooked in about 20 mins. The eels are served with boiled potatoes and me

Sønderjysk Sauerbraten

Approx. 2 kg. Pork shoulder cut into nice large pieces with a little fat on. Boil in water (covered) with salt 1-2 tbsp. And 7-8 the whole peppercorns. Boiled in 2-3 hours 6-8 then add Bay leaves. The meat is taken up in a stone jar. 12-14 leaves gelatin softe

Creamed surrib

Cook until tender in water battle it out (about 1 – 1 ½ hour), which add salt, pepper, vinegar, cloves and Bay leaves. Cut it into slices with the ribs and place it into a sandkage form or taglagt in an oval shape. Foam fat of the soup and si it through a clot