Recipes with Lard

Fu Yong Hai (Chinese omelette)

Beat the eggs lightly with the finely chopped leeks, celery, salt and pepper. Cook the frozen shrimp for a moment. Arrow them and cut them up in the back to remove the black string. Cut the shrimp into slices, and add to the egg mixture. Melt a tablespoon.

Wheat tortillas

Mix the flour and salt. Share the fat into smaller pieces and rub into the flour with a fork or your fingers until you have a grainy mass. Add water and knead the dough for 5 minutes until it is supple and smooth. Roll it into a sausage, cut it into 12 pieces,

Rillettes of pig jaws, potatoes and Savoy cabbage with tomato chutney

The meat Order jaw lump with the butcher a few days in advance. Pat the meat dry with paper towels. Sprinkle the meat with salt. Let the meat pull 1 hour-24 hours in the cooling-locker. Pat the meat dry. Boil it in lard with finely chopped onion, sliced garli

Chili con carne alla Phillip

Let beans drain in a sieve. 'S Chili's and cut them into narrow strips. Melt the fat in a large pan and gently fry the løgende, for they are clear. Add the meat and stir it with a fork until it separates and changes color. Add tomatoes, chili strips and beans

Hungarian gulasch soup which aja1982 of soup

Cut the meat from the bones and cut it into bite-sized pieces. Arrow the onion and cut it into rings. Liberate the peppers for frøstol and cores and cut them into thick strips. Melt the fat in the Pan and saute the first onion rings and then bell pepper str

Wild andebryst with Eggplant and squash lasagna

The ducks are cleaned, rinsed, dried and seasoned. Brown in butter, put in a warm oven at 200 ° for 25 minutes. Chest cut from just before serving. Venison broth, orange juice and must be cooked together. Ginger and soy is added. Boil down with half of the but

Pork-rind

Swords disseminated in one layer on a table. Coarse salt sprinkled over and swords rests approximately ½ hour. Lard warmed up and when it is customize hot met pork swords swords are transparent When taken in. the up, placed in a sieve or on fat sucking paper.

Pork chops stuffed with bacon and cheese

Cut a pocket in each pork chop into the leg and fill it with a mixture of bacon, cheese, Sage and pepper. Close the pocket with a kødnål. Brown koteletterne in the nysmeltet lard at approximately 160 °-four – five minutes on each side. Both bacon and cheese co