Recipes with Meljævning

Pork marinated pork tenderloin

Clean the sirloin and put them in a bowl and pour the porridge over until it covers. Add crushed juniper berries and let the meat pull for at least 5 hours. Take the meat and say the port wine. Bring some butter in a saucepan and brown the meat all the way

Hamkeculotte with basil potatoes (oven)

Peel and chop the potatoes in slices or terns. Place them and culottas in a fireproof dish of appropriate size. Grind salt on and sprinkle other spices on (also on potatoes). Fill the dish with water until the bare edge is above. Put 50-75 butter / 3-4 tbsp. O

Veal with spider bowl

Sweat the onion rings, the cloves of garlic and the meat in the grease in a saucepan. Season with salt and pepper, add thyme. Add white wine or apple cheese and broth gradually with stirring. Let the dish boil under the lid for 45-60 minutes. Wash the potat

Lyng Ryde

The meat is well baked in the oil, add the bacon and garlic and the onions and let it simmer for a couple of minutes. Now bring leek, apples and chilli powder to the saucepan and let it simmer some time. Add tomatoes and wet plus nuts. Let the dish boil 5 minu

Filled turkey breast 02

Filling: The French bread is soaked in the milk for a 5-10 minutes. Mushroom, pepper and red onions are chopped well. The French bread is crushed free of milk and mixed with finely chopped vegetables, squeezed garlic, eggs and ham, spiced with salt and pe

Fried turkey breast

The meat is rubbed with salt and pepper and brined in hot fat in a saucepan. A little bit of the broth is added and the dish is cooked under low for approx. 40 min. When the meat is cooked, pick it up and keep it hot while cooking the sauce. The rest of the br

Turkey fricassé II

Bring the meat in a saucepan with so much water that it just covers. Let it boil, remove the foam, add salt and soup and let it boil do not heat too much until the meat is tender - approx. 50 minutes. After approx. Cook the peeled carrots for 30 minutes and bo

Wide with chestnuts

Dip the goose well and rub it inside with salt and pepper Cut a cross at the pointed end of the chestnuts and boil them in leachate water about 10 minutes. Peel the skull and the brown skin roughly with a knife. Chop the meat and meat 2 times. Mix it with the