Mains recipes

Gravad Christmas tenderloin

De-fat well and rubbed on all sides with a spicy mixture of salt, sugar, marjoram, dill and Juniper. The emphasis is in a dish, which just fits in size and over pour with lemon juice, whipped together with oil. Made in the fridge for 2 days, with the reversed

Singapore noodles/wok

Opblød the dried vermicelli rice noodles in boiling water for 5 minutes or until they are soft. Pour the water off. Heat a tablespoon of oil in a wok and add garlic, pork and shrimp. FRY, stirring in 2-3 minutes. Add the beans, carrot, sugar and salt. Drip a l

Medaillons Of Pork-Filled

Posted in brandy and reversed the apricots into the medium. Pork Tenderloin in cleaning up and cut into 4 x 90 g. medailloner, they pressed together and cut a small hole cut in the side, put on/keel. Potatoes, celery and carrots peeled, peel cut into sma

Chinese Chop Suey

Cut the meat into very thin slices, approximately 1/3 cm thick. It is easy to do, if the meat is placed in the freezer, so it is halvtfrossent, when it should be cut out. Stir in sherry, soy, corn flour, salt and sugar together and pour it over the meat.

Sausage without skin

Chop the tenderloin and stir it with eggs, salt, pepper, ginger and saffron (soaked in a little boiling water). Mix well and let rest 1 hour forcemeat. Form forcemeat for elongated sausages and boil them in a little boiling water. Use the indkogte boil water a

Tenderloin orange

Sinew and membranes of the fillets must be cut. Gyldnes butter in a pan, Brown little fillets must, seasoned with salt and pepper and taken out of the pan. Piskefløden and orange juice in the Pan and season with pepper and. The sauce is given a rehash, in fill

Budapest Schnitzel

Potatoes in puff pastry: the potatoes peeled, grated on the coarse side of the rive iron and wash well in cold water. Sauté in oil without Brown, allow to cool and place onto a sheet puff pastry which is rolled out to more than double, seasoned with thyme: the

Tenderloin, port wine marinated

Cut the sinew and membranes from mørbradene and put them in a bowl and pour the wine on so it covers. Add the crushed juniper berries and let the meat pull herein at least 5 hours. Roof mørbradene up and si port wine. Brown a little butter in a pan, mørbradene