Mains recipes

Forårsskank

The shank pieces are dried, turned into flour, salt and pepper and browned in margarine. Water, broth and salt poured over. cooking time: Below low approx. 1½ hours. Purified herbs cut into elongated pieces. The dish roast another half an hour, until th

Sautable calf skank

The calfskank slices are sprinkled with flour and sautéed easily in olive oil in a steak or sautepande. When the slices are well-sourced (without taking color) add white wine and garlic sauce. Pour water on - so the slices are barely covered with moisture. Spr

Forårskalveskank

Carrot and pears are cut into thin strips. The calf canister is wiped out. The edges of the edge are cut through, so the shanks do not collapse when frying. Turn in flour, season with salt and pepper. The skins are browned in warm forehead. When they are brown

Braised calfskank with striped herbs

The calves are cut around so that they do not contract during frying. Brush in a pan in oil, sprinkle with flour, salt and pepper. The water is added to beef bush, red wine and bay leaves, poured over the shanks, boiling on low heat until they are tender appro

Braised calfskanker with cabbage sausages and herb fryassé

Sprinkle with flour and bake in the pan. Season with salt, pepper and fresh thyme. The bouillons are poured at the calves, so they are approx. Half covered. The dish is braised at low heat for approx. 1½ hours. Make sure the liquid does not boil away. The l

Fried liver with apples and onions

If the kitchen contains two frying panes, both pans are taken out and it will be done at once. If not, raise the liver first and keep warm under the aluminum foil. Shake the bacon slices crispy on one pan and allow them to drizzle on a piece of paper roll.

Fried liver with pepper

Let the oil warm and season the onions. Add the pepper and let it spin for 5-6 minutes and add a little broth. Mix the salt and pepper in the flour. Cut into thin strips and turn them into the spicy flour. Bring oil to another pan and shake the liver pieces qu

Fried calamari with estragon sauce

The liver slices are sprinkled with flour and seasoned with salt and pepper. On a pan, the slices of light pink rose in olive oil over low heat - 5 minutes on each side. The lemon slices are taken from the forehead and covered, and in the same oil the finely c