Recipes with Red wine vinegar

Oriental spicy chicken

Party chicken into serving pieces. Chop the onions, cut the Apple into cubes and cut the leek into strips. Saute the onion and Leek in half of the fat, then add the Apple and spices and babies with broth, soy sauce and vinegar. Simmer for about 3 min. Br

Chicken with 40 cloves of garlic

Part chicken into 8 parts. Willow garlic individual cloves. Season the chicken pieces with pepper and mix them with garlic individual cloves, Bay leaves, thyme, Sage, parsley and oil. Let it all pull in a few hours. Set the oven at 180 degrees. Came the chi

Smoked leg of Lamb with herbs

Boil a liquid medium to rødløgene of red wine, honey, red wine vinegar,. bamboo salt and white pepper. It is poured over the onions and they must pull in about 2 hours on ice. The cucumbers must be freed from cores and cut into slices. And place in a layer of

Egg pie with tomato salad

The onions peeled and cut in both. Broccolien is split into smaller bouquets, the stick cut into cubes. Onions and broccoli steamed 5 mins in salted water. Afdryppes in a sieve. The bacon cut into cubes, about 1 x 1 cm, most of the fat is cut off. Bacon, and a

Red wine marinated fallow deer roast

Make vegetables the istand and mix them with red wine and spices for a marinade which poured over expensive roast. It must pull uncovered in the refrigerator for at least 12 hours, like the next day. Take the roast out of the marinade and dry. SI marinade.

Animal stew with cranberry and mushroom

Onion and garlic Saute s in the oil until they are clear. Turn up, add the meat and Brown it well. Flour sprinkled on and continue frying a few additional minutes. Red wine and red wine vinegar is poured in, it boils down a bit, the water is poured on. Juniper

Lamb/beefburgers with sundried tomatoes

The meat is stirred with the other ingredients and shaped to/beefburgers. FRY in oil 3-4 min. on each side until through fried. The spaghetti cooked according to instructions on package. Gorgonzolaen and break into pieces and sprinkled over. The stick is

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