Recipes with Sauce

Vietnamese barbecue slice with peanut sauce

Cut the schnitzels into pieces of 2 x 2 cm and spread them on 6 small wooden spoons placed in a small frying pan or oven-proof dish. Chop the garlic and lemongrass fine and stir it with lemon juice, salt and pepper. Pour it over the meat and refrigerate it.

Ham rolls with mashed potatoes

Cut each schnitzel in 2 or 3 pieces across. Beat the meat with a meat hammer. Dip the meat dry with kitchen roll. Sprinkle with salt and pepper Put ½ slice of bacon on each piece of meat. Roll them together. Tie a piece of string around. Bring the fat

Cheese-baked hamburgers with peppersauce

Add to the sauce finely chopped onions in oil. Add 3/4 of each pepper to a large tin and simmer for 5-7 minutes until completely soft. Add finely chopped tomatoes, 2 stalks of basil and 2 stalks of parsley and simmer for 2 minutes. Pour wine and broth on. Boil

Swine fever with rounder

Order the shanks at the butcher a few days in advance. Cut carrots and parsnips into slanted slices. Cut fennel in both. Put bacon in a frying pan or a saucepan. Came carrots, parsnips, fennel, pilled whole onion and potatoes in. Put the meat in the pan betwee

Blasted pork chop and apple-horseradish sauce with Danish winter herbs

Sour-sweet apples Peel the apples, cut them in quarters and remove the core house, stalk and flower. Boil sugar and vinegar. Add the apple pieces and let them boil even when the heat is low. Notice carefully with a knife. Bring them in a glass, cool them and

Wide with chestnuts

Dip the goose well and rub it inside with salt and pepper Cut a cross at the pointed end of the chestnuts and boil them in leachate water about 10 minutes. Peel the skull and the brown skin roughly with a knife. Chop the meat and meat 2 times. Mix it with the

Fried wild goose

Dry the goose well. Rub it inside with salt and pepper. Let any fat lie in the goose. Few wings and thighs to the body with meat needles and place it on the side in an ovenproof dish or small frying pan. Brown the grease and season the onions, peppers and j

Côte de Boeuf with ragout of snails, baked garlic and parsley

The beef fillet is seasoned with salt and black pepper and brune in oil on a hot pan so that the meat gets a strong frying pan. Steges finished in a 220 degree hot oven for approx. 12 min. - rests 15 min. Before the meat is cut into slices. Red wine sauce: