Mains recipes

Chop chop braised with chili, pear, majesty and marsala

The neck comb is cut into large blocks of 6x6 cm. The two kinds of seeds are poured short on a dry forehead until they begin to smell. They are then rubbed into the meat together with salt and pepper. Leave it to stand for a minimum of two hours, but preferab

Cajun pork roast

Obstacles and greases are cut away from the meat, but you should leave 1/2 cm of fat left. In the fat the taste is tied. Cajun Blackened Beef Mixed with Mustard Powder. The butter is melted over medium heat into a large skillet and the spices are mixed in.

Apricot pork chop with salad and strong dip

Soak the rinsed apricots for half an hour and let them drip off. Cut a deep pocket into the pork chop and fill the apricots. Snare the comb together with cotton yarn. Rub the ladder with salt and pepper. Butter the honey on the grease, brush with soy and sprin

Hot-smoked salmon with leaves and chili hollandaise

Heat the oven up to 150 degrees. Remove the leaves from the leaves and cut the stem away. Divide the leaves into smaller pieces and blanch them into leachate water. Divide the salmon into 4 servings and put them in a greased, refractory form and put it i

Boiled cod

The rack is rinsed and wrapped in aluminum foil or food paper. The rack is put in a pan and covered with water. Spices, salt and vinegar are added. Put the water slowly in the boil. Boil the carriage for 40-45 minutes, depending on the size. The rack is taken

Turkish youghurt chicken

Blend red and garlic. Burn the bowl and paproka and crush it. Stir all the ingredients together and marinate the chicken pieces in the refrigerator for 24 hours. Bark your thighs before marinating and cook a leg on the legs. The chicken pieces are cooked in th

Chicken with red curry sauce

If you use a whole chicken, the chicken pieces must be blanched in boiling water for approx. 5 minutes because the starch from the legs may cause the sauce to separate. Heat the oil in a thickened pot. Shake curry paste, garlic, galanga, lemongrass, kaffir

Whole Fried Plaice / Scrub

Clean and rinse the fish. Treat them in rye flour. Melt 50 g butter and 50 g margarine on a large pan. When the fat takes color, the fish is raised for 6-7 minutes. on every side. Start with the skinside. Remove the fish and melt 200 g butter to sauce. Serv