Recipes with Garlic

Broiler pan with tomatoes

Share a poulard in serving pieces and rub them well with salt and pepper. Brown the pieces of fat in a pan and Brown then 2 coarsely chopped onions along with 1-2 shared garlic cloves. Tube 1 dl of tomato paste out of 1 ½ dl semi-dry white wine and pour it int

Poulard in Tomato sauce

Poularden cutting area in 4 parts, which are dried thoroughly with a well-wrung cloth. The tomatoes are washed by scratches in the cross, be placed in boiling water for a moment and skinned. The bottom is cut off, the seeds are pressed softly out, and the toma

Grilled pousiner with parma ham

Put poussinerne on a cutting board and fill them with finely chopped parsley, garlic, salt and pepper. Brush them with oil and cook them on the now-warm grill. Turn them frequently so they don't get burnt. Grill them about 30 minutes total. tune them up and le

Poussin with Bell Peppers and garlic and olive

Warm a little olive oil in a sauté pan and Brown poussinerne on all sides. Season with salt and pepper. Add the thyme, pepper, garlic, olives, and 1 cup water. Simmer to, in about 20 minutes. Add if necessary. a little extra water along the way. Server if nece

Roast poussin in vinsauce

Poussinerne split. Brown in a pan with the chopped onions, carrots, sliced, whole cloves of garlic and celery cut into smaller pieces. Came white wine and ¼ l. of water and let it simmer for a ½ hour. Smooth the sauce a little and season with salt and pepper.

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

Poussiner with tomato/celery compotes

Rose poussinerne in a pan together with thyme, onion and the crushed juniper berries, in approximately 20 minutes. Let rest for 10 minutes before poussinerne breast and thighs cut off for serving. Cut the madæblerne in both and fry them in duck fat and oliv

Poussin steamed with lemon, saffron, almonds and green olives

Halvér poussinerne, arrow skins and share them in breast with wing and thigh. Brown poussinerne in a pan with olive oil with minced garlic and onions. Add the Saffron threads, lemon into small cubes, whole almonds and olives. Pour broth over and simmer for 35