Mains recipes

Beef Burgundy

Trim if necessary. membranes and tendons from the flesh. Dry it off with paper towel and cut it in not too small cubes (4 x 4 cm). Sprinkle the meat with flour and mix it with salt and pepper. Cut the smoked bacon into small cubes. Fry the bacon dice in its

Sushi with hummus

Start by blending the soaking planned sesame seeds with lemon juice, sesame oil, cumin and garlic. Blend the chickpeas down and season with salt and chili. Put a nori sheet on your sushi mat (cutting board if you do not have such a mat) on top of the nori s

Fried duck liver with beetroot salad and poached eggs

Fry the liver in a little hot oil in a frying pan two-three minutes on each side. Put it on a plate and let it rest warm for five minutes. Grate or cut them finely and toss with garlic, lime juice, olive oil, salt and pepper. Let it marinate for 10 minutes and

Duck liver with honey

In a hot pan with a little olive oil, grate the liver, chopped garlic and onions without it takes color. Com salt, pepper, thyme and white wine and let the fumes of. Add the honey and let it stand and simmer a bit. Pour the right in a roasting pan and set it i

Herbal sausage meat with okra

Saute the mushrooms in Golden butter in a frying pan and chilled them. Tubes give and flour together. Add the onion, cottage cheese, salt and pepper. Stir the mushrooms in pork forcemeat. Rinse okraerne and remove stem ends. Got them in boiling water with s

Loin without rind

Loin, defatted seasoned with cloves. Salt and pepper and half-finished stegs in oven. Onions are cut from head to root. Potatoes into thick slices add salt and pepper to taste. Potatoes and onions in a little butter on forehead Brown. The tanned skins of po

Svinefillet in mild mustard sauce

Coat the fillets and cut the meat into slices. Chop the onions, parsley and karsen. Goal cognacen up. Heat a frying pan and Brown the butter well up. Put the meat in and Brown it quickly at high heat. Turn off the heat, add the cognacen and turn on immediat

Brown trout á la meuniére

Rinse the trout, it looks great to let the head sitting on, but it is a matter of taste. Turn the fish in salt-and pepper mixed flour and shake them free of superfluous flour. Melt half of butter in the Pan, wait until it is golden, buzzes with sound of and ha