Recipes with Large sprig thyme

Boiled beef breast in heavy parsley with new onions, corn roots and carrots

Start by boiling the water in a suitable large pot. Put the ox breast in the boiling water and let it boil again. Now dampen the heat so the meat just boil, foam for grease and impurities frequently at the start and let the meat boil approx. 30 minutes. The

Pulled lamb a la thorshøj

1, peel the lamb and scratch it in 1 cm depth on both sides. Gry both ways to form a square. In the surface of the meat 2 melt the butter and mix all the other ingredients together 3. rub the club well into the marinade so that it comes in all cracks. 4.

Surrib 02

Put the meat in a pan with all the spices. The loop is cut first in quarters. Get water so it covers. Let it simmer by the weakest heat until it is tender after approx. 1½ hours. Turn the meat along as it may stick to the bottom of the pan. Say the soup a

Løgmarmelade 02

Arrow the onions and cut them into cubes or slices. Brown onions in butter. When the ergrundigt brunet met the vinegar, sugar and spices in and screwed down at the lowest heat. Let the onions simmer for is is completely marmeladeafgtige, cool off and store in

Dyrefrikasee with butterdejslåg

Cut the meat from the legs into cubes on 3 x 3 cm. Brown bones, trimmings and onions in the oven at 250 degrees. Pour the wine and vinegar over and let the roast almost away. Pour baking pandens indghold in a pan, boil it with water and scrape every stump down

Roast French poulard

Rub the inside with salt and poularden fill it with garlic, Bay, thyme and peppercorns. Just share each of the onions in the fat, let individual cloves keep shell on and then into the poularden with them. It sounds drastic, but the result will be very delicate