Steps of Danish summer belly in sage and serano ham, spicy tomato compote as well as anise mushrooms

Ingredients for Steps of Danish summer belly in sage and serano ham, spicy tomato compote as well as anise mushrooms

Instructions for Steps of Danish summer belly in sage and serano ham, spicy tomato compote as well as anise mushrooms

To prepare the Steps of Danish summer belly in sage and serano ham, spicy tomato compote as well as anise mushrooms recipe, please follow these instructions:

The salva balancers and comes into ice water on which it is dripped. Lay the Serano ham out on a piece of film, then the siphoned sage leaves come hereafter the summer bow, now rolled tight.

The film is removed and the bowl is now cooked in a 180 ° C hot oven for approx. 10-15 minutes depending on the size of the meat rests before cutting.

Spicy tomato potatoes:
The tomatoes balancers and skins and kernels are removed. Combine the skin and kernels with the tomato juice, sugar the carambolic and add white balsamic vinegar. And the sifted tomato juice, pour this liquid over the tomatoes, which is in a refractory dish, bring garlic, chilli and ginger in. The ginger must be large It can easily be removed again. Stannanol and baked in the oven at 150 degrees for 1 hour. Remove the ginger and seal the liquid from. The baked tomatoes are blended with chilli and garlic, returned to the tomato juice and cooked to half, seasoned with salt and pepper, if necessary. More chili.

Anissvampe:
The carrots are steamed in lightly salted water, the mushrooms are halved and roasted, seasoned with aniseed icecream.

Serve with new little potatoes and red wine sauce.