Recipes with Port wine

Wild boar tenderloin with fig Compote

Trimmings fillets must for membranes. Roll the meat in salt, pepper and Rosemary. Gently Brown it on all sides in oil in a Saute pan. Put a lid on the Pan and reduce the heat. Let the meat Cook quiet 15-18 minutes, maybe more, depending on the thickness of the

Gratinated pork tenderloin

Coat pork fillets must free of sinew and membranes. Mariner ones like overnight, in so much of port wine that they are covered. Fillets must take up and dry them lightly. Season them with salt and pepper and fry them rosa (5-6 minutes) in a little butter in a

Baked pâté

Margarine and break into pieces in the flour. Salt and water are added and the dough is kneaded together. The dough rests in the refrigerator at least a couple of hours, like the next day. Tenderloin cut into thin slices as is layered 3-4 hours in red wine

Roasted calf sweetbread in breadcrumb with vegetable spaghetti and port wine sauce

Brislerne primed and freed from tendons. Cut into 4 or 8 appropriate flat pieces, approx. 1.5 cm in thickness. Brislerne is added to the page. The breadcrumb from sandwich bread cut into small fine dice, as similar as possible. It does not matter that the b

Braiserede sweetbread with crab ravioli and Ginger-Lemongrass broth

Raviolidej: mix all the ingredients for a glossy and chewy dough. Wrap it in film and put it on ice. Thymus: Deck brislerne with cold water and bring them to a boil. Let simmer for 5 minutes and cool them off. 'S brislerne to only clean meat back. Rose bris

Cognac sauce

The Pan, which has been used for frying deglaceres with cognac and port wine and boil vigorously down. Then add the cream and reduce to sauce consistency. That season with salt, pepper and crushed madagascarpeber.

Swiss chicken in pressure cooker

Let the redecorated hen and soup herbs Cook in ¼ litter water in the closed pressure cooker for about 20 minutes. Cool the Pan and close the up part chicken in 8 parts. Add salt and pepper and Brown the pieces in margarine. Let the finely chopped onions sear w

Septembersalat

Came the chicken in a pot, as small as possible and add ½-3/4 l lightly salted water 1 onion sliced, bay leaf and thyme. Boil the chicken 50-55 min. until it is tender. Refrigerate the chicken and meat from the arrow skins and bones. Pour the wine over the mea