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Recipes with Pork loin with severe

Mains Pepper (freshly ground) Salt Bay leaf ...

Rip the sword with 1 ½ cm of space with a sharp knife. Chop the seed seeds, peel the white and chop it nicely. Stir both with oil and peppers. Rub thoroughly with the mixture, pack it in silver paper and leave it cool overnight. Turn on the oven to 200 g


Mains Pepper Salt Cooked cold potato ...

Meat and potatoes cut into small cubes. The onions are chopped. The onions in the fat in the Pan, svites Let it be well hot potato strips are mixed from before. Turn up the heat and grate the potato strips are golden to biksemaden. Stir from time to time


Mains 1 drop suit White and/or small whole roasted potatoes Pepper ...

The rind is cut. Turn on the oven and set it at 160 degrees. Put the roast with the rind side down in a baking pan with water (approx. 2 cm) and boil the rind 15 min Take the meat up and wipe it well with kitchen roll. Rub meat and severe with the sat and pepp


Mains Fresh thyme sprigs Coarse salt Suit ...

Rub the rind with coarse salt, so salten comes down between all swords. Cut a Pocket into between rind and flesh. Chop the apricots and mix with butter and thyme. Fill the pocket with abrikosblandningen and season the meat with pepper. Put the roast on a rack


Mains Coarse salt Pork loin with severe Bay leaves ...

RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. Have the butcher scratched flesh, the goose after. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Plug a few Bay le


Mains EVS. 2-3 bay leaves Coarse salt Pork loin with severe ...

RIDs the rind down to meat with ½ cm. intervals-but do not scratch in the flesh. Have the butcher scratched flesh, the goose after. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Plug a few Bay


Mains Coarse salt Cloves, whole Pork loin with severe ...

The rind is cut after the EVS. If there is not cut completely through the fat layer. Ridserne must not, however, reach down into the flesh, then kødsaften then runs out of the roast. Roast in a roasting pan with the rind be laid down. Boiling water poured in u