Recipes with Bay leaves

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

Mustard Grain Swine

Find all spices in a mortar or in a food processor, add lemon juice, honey and mustard gradually to obtain a dense pasta. Cut the shanks thoroughly in the swallow (1/2 cm apart). Rub the spice mixture in the slices, pack the shanks separately into baking pa

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

Wild boar stage II

The meat is washed, freed for tendons and barriers and divided as a bull or a bullet, then beaten well and laid 1 day in the marinade. After being taken, scratch the stains with a sharp knife, put into salt and pepper and put in a hot frying pan, pour the b

Kalkunlabskovs

Bring the meat to a large pot and pour so much cold water that it covers. Boil and foam off. Add chopped onions, potatoes in tern, bay leaves and peppercorns. (Bind the spices into a single gauze) Put on the lid and allow the simmer to simmer for approx. 20 25

Burst filled turkey breast

Boil salt, sugar, water, bay leaves, peppercorns and thyme for 5 minutes to a broth. Cool the layers. Place the turkey breast in the bed for up to 48 hours. Cut carrots, leeks, shallots, fennel and celery into thin strips and simmer it in a little butter. C

Lime juice with root vegetables

Cut onion and fennel roughly. Cover the turkey overcoat with water and cook it with bay leaf, pepper, thyme, onion and fennel. Boil the meat for approx. 1 hour until it is tender. Cut the meat into pieces of 1-2 cm. Soaked house blast in cold water for 5 minut

Kalkunroulade II

Toast soaked in milk and add chopped sun-dried tomatoes, basil, eggs, salt and pepper. The chest is cut up to make a flat and the "dad" is lubricated to the meat in a thick layer. Then the chest is rolled together, lined with threaded wire and browned off.