Recipes with Parsley

Steak with mushroom and Mint potatoes

RIDs fat edge on steaks. Melt the butter and Brown the steaks on both sides. Reduce the heat and FRY steaks approximately 2 minutes on each side depending on how Red they should be. Sprinkle salt and pepper on during frying. Take the steaks from the Pan and pu

Entrecote as in Bordeaux

Rub the meat with pepper and, if desired. salt. Let it soak up to half an hour. Chop the onion and garlic and sauté-came always first the garlic in the pan. Pour the red wine and boil over into a desired consistency. Season with thyme, salt and pepper. Keep

Entrecote with sauce Parisienne

Steaks: fry the steaks over high heat about 3 min. on each side. Serve the URf.eks. mixed green salads with a good oil-/eddikedressing. A good steak should always fry over high heat, so the meat juice that seeps out, burning away instead of boiling. Olive o

L'entrecôte Beaujolaise

Cut the entrecôten in as many pieces as needed. Season the slices and grill them at will on a hot pan with butter. Remove entrecôterne and put them on a platter. In the butter that is left in the Pan, add the chopped shallots, whole peppercorns, parsley, th

Irish Stew (Turkey)

Boil the carrots and turnips in broth approx. 10 min. Slice meat into cubes and boil with the pot, as well as with the cabbage for about 10 min. more. Season with thyme, salt and pepper and chopped parsley.

Turkey packages with madeira sauce

Turkey rollups: Roll each sheet puff pastry (ca. 14 x 18 cm) out on a floured. Let the plates rest in about 20 mins. Let the butter is golden in a frying pan, Brown Turkey schnitzlerne about 1 1/2 min. on each side. Take them up and let them cool off (must

Honningglaceret corned duck with fresh vegetables and red wine sauce

Brine: All ingredients for brine is poured into a large pot. The brine is boiled up, skimmed and cool. And: The cleaned and placed in brine in 48 hours. You have a good butcher, he does it like for one. The second is taken up and cooked in fresh water for

Turkey Breast with parsley

Pick the parsley in small twigs, rinse and dry them well. Put the Turkey Breast in the "smooth" side and cut a pocket in the thick part of the meat. Fill your pocket with parsley sprigs and sprinkle with salt and pepper. Volume cotton yarn about Turkey Breast