Recipes with Parsley

Oksebov with vegetable sauce

Brown the meat in the Pan so that the meat will be closed all the way around. It is taken by the forehead. The finely divided vegetable Sauté without taking colour. The pork vegetables in the bottom of a small roasting pan or ovenproof dish. The meat sha

Cow in red wine

Cut the beef into cubes of 3 x 3 cm. Makes the vegetables, cut them roughly out, crush garlic lightly and bind soup visken together. Got it all in a bowl. Pour cognac and wine, cover with plastic film and style mixture cool until the next day. Take everythi

Skinkemignon a la autumn

Prepare a large "Pocket" in skinkemignonen, which added parsley and 1 clove garlic that has been split into 2. Lace skinkemignonén with household cotton string or yarn. Skinkemignon Sauté in olive oil and cumin are added, while FRY. When skinkemignonen is n

Red wine-marinated steaks on barbecue with wine-butter and vegetable skewers

Marinating (6 hours before): boil the red wine and spices for a few minutes. Cool the marinade completely. Got the 4 steaks in a freezer bag and pour the marinade into the bag so that the marinade encasing the meat and close so the bag tightly. Put the bag in

Poulard with Basil

Rinse and dry poul standards. Came a handful of Basil in each poulard along with 3-4 stalks of parsley and a small knob of butter. Close with the kødnåle or binding with cotton yarn. Season with salt and pepper and butter fat out of breast and thigh. Put the f

Poulard in jelly

Put poul aden in a pot of water that just covers. Let it get a rehash and foam. Add the spices and vegetables. Let Cook for meat is tender, about 40 minutes, let cool in broth, poul aden if there is time, or must it be taken up and allow to cool. Remove skin a

Poussin in cocotte on lun beetroot salad and tarragon sauce

Thighs boned, placed a cut on each side of the thigh and leg. The breasts are taken from the hull and bifileterne taken from the breasts. The skin is removed on the thighs and breasts. Bifileterne chop at fast hakkeren along with parsley and mushrooms to a rea

Potato salad with poussin

Turn on the oven at 220 °. Boil the potatoes in lightly salted water for plentiful, they are barely tender, about 5 min. Chill them in ice water, Pat dry. Mix the potatoes with oil, horseradish, chives, salt and pepper. Share each poussin in breast piece