Recipes with Whole peppercorns

Daube ala JJ (Slowfood)

The day before: Meat is cut into larger terns. They are made in red wine and balsamic, garlic and all the herbs (whole pepper, rosemary, thyme, parsley, juniper, peppercorn, bay leaves, cloves) put in a tea bag or the like, so it can be easily taken from when

Boiled salmon with lemon sauce

Make the cooking layer by pouring the water into a large pot or fish pot. Cut the peel into quarters and put it in the water with wine, bay leaf, pepper and salt. Put the fish fillets in the pan with the meatballs, and then bring the water to the boil. Boil

Ole's tasteful roll sausage

The stroke is cut to the length that matches your roller coil press. Spread the blend and sprinkle the spices, grate the onion and blow the blow, roll it together and lace well with cotton yarn. Bring the salt layer and cool. In the chilled brine, the co

Steged herring in vinegar

Wipe the silt fillets, give them a slice over the back and turn them in rye flour mixed with salt and pepper. Melt the grease and sift the fillets golden. Put them on greasy paper. Mix the layers, give it a boil and let it get cold. Cut the onions into thin

Lasagna with spinach pasta plates

Pour 6 dl milk into a pan together with whole pepper, 1 bay leaf, 1 clove of garlic, 1/2 onion. Bring this slowly under boil on medium heat and simmer for 20 min. Meanwhile, the meat sauce can be cooked Put 1 whole onion together with grated carrots and

Surrib 02

Put the meat in a pan with all the spices. The loop is cut first in quarters. Get water so it covers. Let it simmer by the weakest heat until it is tender after approx. 1½ hours. Turn the meat along as it may stick to the bottom of the pan. Say the soup a

Stifado in stegeso

Beef cut into very big tern. Stir in olive oil until it is well brown, season with salt and pepper. Add red wine, to be cooked almost completely, then vinegar and bouillion will last for a few minutes. The mixture is poured into frying pan or refractory dish.

Cognac's Flamed Pepper Steak

The meat is trimmed and cut into thick slices set to the top and pressed flat with the palm of the hand so that they are approx. 2½ cm. thick. The pepper is stabbed in a mortar (or crushed with a baking roll). There must be 1/4 and 1/2 pepper corn between.