Mains recipes

Grilled calf's liver on crisp vegetable bottom

Beat the oil and lime juice together and turn the Marjoram and pepper in liver slices in a flat. put dish with edge and pour marinade over. Let them pull cold 1 hour. Inserts or arrow maize grains from flasks. Cut the courgettes and peppers into small cubes. H

Cod with potato gratin on vegetable bottom

Com vegetables, wine, a little water and salt in a saucepan and cook the væden away for excessive heat. Season with salt and pepper. Favor vegetables in a heat-proof platter. Boil the potatoes until tender in water without salt. Drain and steam them dry. Wh

Chicken on the bottom with Favorite vegetable sauce

Sauté the vegetables in my 4-5 in a pan in a little oil, with salt pg pepper. Place them in a heat-proof platter. Mix favorite sauce and cream and pour over the vegetables. Rub the thighs with salt, pepper and brown them good pg on the forehead. Put them next

Ham Roast with truffles

Dry the meat well. Heat the butter and olive oil in a pan and meat and garlic came in and Brown it lightly. Trøflen torn into thin slices and add along with brandy. It boils a little in and bouillon and spices added. Put lid on and cook on a low heat for about

Ham Roast with feta cheese, chili and fig chutney

Ask the butcher cut ham roast of pork without culotte and mignon. RIDs the rind down to meat with ½ CM's space-avoid scratching in the flesh. Have the butcher scratched the roast, so go the after, sometimes ridsningen not deep enough. Be careful to get salt be

Spicy ham roast

Ask the butcher score the rind lengthwise right down to meat with ½ cm ´ s space-but do not scratch in the flesh. Mix the marinade of apricots into small cubes, finely chopped garlic and white wine. Put the roast in a heavy plastic bag with the marinade. Close

Ham Roast with crunchy rind and traditional accessories

Ask the butcher cut ham roast of pork without culotten and mignonen. RIDs the rind down to meat with ½ CM's space-but do not scratch in the flesh. Have the butcher scratched flesh, so do the following. Sometimes ridsningen not deep enough-especially not in

Ham Roast with crunchy rind and calvados sauce

Set the oven at 250 degrees. RIDs the rind with a sharp knife. In order to achieve a crispy rind, it is important that you do not cut into the body of the flesh. Put roast into a roasting pan with the rind down, cold and pour as much boiling water by the rind