Recipes with Sage

Oliventapernade

All ingredients cast fine in a mortar or with a meat mincer or mincing food processor.

Hunter's red wine marinated saddle

Animal back subordinated for tendons, fat and impurities. Tenderloin, as is the underside of the back, cut off and cooked for themselves. In the very back loosened the meat a little bit with a sharp knife, and pins in the side scraped too loose meat. Animal ba

Kebabs with veal and potato salad with pesto

Turn on the grill. Potato salad with pesto: Scrape the potatoes and boil them in salted water for 15-20 minutes and let them cool off. Comb basil leaves, olive oil, pine nuts, a crushed clove of garlic, grated Parmesan cheese, pepper and, if desired. sal

Stuffed poussiner with parsnips

Boil potatoes and garlic cloves together. Drain and let them cool slightly. Peel the parsnips and slice them lengthwise three times. Tear the leaves of herbs and put them in a bowl. Lay parsnip core down to the herbs and season with salt and pepper. Add a litt

Herb stuffed leg of lamb

Lamb boned and filled a club with minced garlic, parsley and Rosemary. There are laces and Brown by then rubbed into the Sage and sea salt. FRY rosa in the oven at about 200 degrees for approximately 40-45 minutes. The top cut of fennikelen, and the cut in pie

Ostrich-karbonader

Ostrich with shallots, chopped leaves of fresh thyme and 1/3 white bread crumb, touched with a little cream, 13%. Reversed in breadcrumbs, and fried in oil or butter in a frying pan. Sauce: Strudsesky, a little flour, whipping cream, Rosemary, Juniper and S

Gratinated veal clump with Sage, Rosemary and bechamel sauce

Put the meat "wide out" on a cutting board and roll it into a roulade. Tie the sprigs of Sage and Rosemary to rouladen with kødsnor-so the cord also holds together on rouladen. Season with salt and pepper. Warm the oil and butter in a large saucepan and Bro

Conchiglie pasta puttanesca with tomato, anchovies and tuna

The pasta is cooked al dente in plenty of water with added salt. When it is finished, rinse the cooked carefully in cold water. Using fresh tuna steamed it gently in white wine with a hint of salt, to the layers separated from each other. Tuna and anchovies