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Recipes with Svinenet

Mains Fresh basil Fresh raspberries A little oil for frying ...

Breasts and thighs of the eider birds are cut from the hull. Breast and thighs are stored for later. The hull is well baked in the preheated oil, add white wine and cook it down to half. Then add water, finely chopped mustard, thyme and basil and reduce onc


Mains Cinnamon (complete) Cinnamon (powdered) Pigeon apples ...

The loin and Brown afpareres, Poultry-mousseline (80 g Turkey meat, 1 dl cream, ½ dl. egg whites) are produced. Made cold. The vegetables must be cleaned, rinsed and cut to garnish, laid over to fund reduction approx. 2 dl., season with coarse mustard and lemo


Mains 1 opøser on 1 dl 1/2 dl liquid veal broth or Fund 50 g foie gras ...

Svinenet must be ordered from the butcher some days in advance. Skinkemignonen freed from possibly. sinew and fat. Cut 4 slices on each 2 1/2 cm's thickness by the middle of mignonen. Notch the ends-ca. 125 g. Bed possibly butcher to cut and chop mignonen. Com


Mains Pepper Wild garlic or chives Salt ...

Red wine reduction: saute the carrots, apples and red onions cut into 1-2 cm large pieces. Add the thyme, garlic and balsamic vinegar and let it boil into the caramel. Add the red wine and let it boil into a quarter. Add the soup and let it boil into the thin


Mains Nutmeg Pepper Salt ...

Svinenet must be ordered from the butcher some days in advance. De-fat for chain muscle, sinew and membranes. Pat the meat dry with paper towels. Season with salt and pepper. Brown the tenderloin on all sides in oil in a frying pan. Chicken meat cut into


Mains Fresh basil Fresh raspberries Oil for frying ...

Sauce: Breast and thighs from the Gulls are cut from the hull. Breast and thighs are saved for later. Hull Brown well in the preheated oil, add the white wine and boil it down by half. Then add the water, finely chopped shallots, thyme and basil and reduce aga


Mains Garlic Herbs Olive oil ...

Quail cutlet: slice the tenderloin into 24 paragraph á 25 grams medailloner. Low 12 sandwich with a quail breast in, without skin and legs. Spice with salt and wrap into svinenet and FRY for two minutes on each side. Kept warm. Grilled Eggplant: Eggplants, cut


Mains Pepper Salt Oak leaf lettuce ...

Tomato concassé: remove the stems from the tomatoes with a small knife. Came the tomatoes in boiling water for about 30 games sec. and then in cold water. Now can the skin easily removed. Cut the tomatoes into quarters and remove the seeds out. Chop the tomato