Recipes with Salt

Bursting pigskin

Blasted skins must be ordered at the butcher a few days in advance. Give the shanks a boil. Cut the vegetables into the tern and season them in butter in a large pot together with finely chopped ginger. Put the shanks on the vegetables, add crispy almond

Braised pork chop with sauerkraut

The shank is put together with gates, broth, coarse carrot carrot, bay leaf, pepper corn and coarse-cut onion. Boil under lid for approx. 45 min. The shank is taken up and placed in a refractory dish together with the other ingredients that it was boiled wi

Beer pork chop

Cut deep scratches several places in the swarm of the shanks (requires a sharp knife). Put them in a large ovenproof dish. Peel and peel all the herbs and cut them into a big tern. Put them around the meat with the spices. Also pour the porter on. Put th

Soup with pork chops, vegetables and parsley

The swine canister is put into plenty of cold water and allowed to boil under thorough foaming. Add a knife's salt, as well as the spice bag and let the shank spin until it's tender. Take it out of the soup and throw away the spice bag. The vegetables ar

Grindestegt svineskank

Swine canines are browned on all sides in butter or margarine in a thickened pot. Add a couple of deciliters of water, salt, pepper, herbs and chinese soy and stir the dish for approx. 2 hours until the meat is tender. Add more water along the way, do not boil

Marinated grilled charcoal m lentil salad

Mix all the ingredients for the marinade and turn the chops in one at a time until all the meat is covered. Put it in the fridge overnight - turn the meat some times along the way. Remove the meat from the marinade and dip it dry with the kitchen roll. Ste

Grouse

Wipe the wings and head and the birds are thrown, cleaned, dried and filled with peeled potatoes, set up, brushed. They are cooked at very low heat approx. 1½ hours and dripping steadily. After the browning one can add evening or baking, which is then used

Kram Birds

The birds are picked or picked, taken out, washed, dried well and set up. They are tied with spoon discs, then brine in fat and fry for ¼ hour while still dripping with the boiling soup or water. The sauce is cooked as wild sauce with cream. Kram birds are