Mains recipes

Harvest Festival Ham pork with grilled potato slices

Go after the rind. It must be scratched right down to the meat, but not in the actual meat. Brush with butter along with all swords. Advantage then salt along with swords. It is recommended that the grill with a lid and used this recipe with the possibility

Roasted Ham

Water the ham out in cold water for 24 hours. Dry and place it on the baking pandens grate, with sværden up. Plug a thermometer in the thickest part of the ham, but not in the vicinity of the leg. Set the ham in the oven at 125 degrees c. alm. oven an

Animal stew 04

Brown meat in butter or oil, add the vegetables, salt, pepper, 3-4 dl of red wine and a little broth, cooked tender (approximately 1 ½ hour), season-eventually fades as the finishing touch, add a small Tin of Madagascar-pepper Tips: This right can of cours

Bigos

The meat and the vegetables Fry lightly. Puree and spices are added together with a little water. Some gruel is in ca 1/2 hour. Then add the cabbage and mushrooms and sausages. It some gruel is approximately 1/2 hours. It is important that the sausages are smo

Indian Chop Suey

The chicken which is thawed and there are removed viscera, boil for an hour until it is cooked through. Then peeled it so that it is ready for the next point. Finely chopped onions and sauté in a pan. When they are golden, add chicken that is cut into small

Czech roast pork with sauerkraut and knødler.

Roast pork: Pork Roast rubbed with salt and Caraway and FRY in the oven at 200 ° in an ovenproof dish with a lid. During cooking pour a little water now and then. When the roast is tender, add slices of onion and garlic. The lid is removed eventually to make c

Stockfish II

To choose the whitest and not the biggest and thickest. The smaller is finer and easier to get tender. The skin should have a bluish tinge, and the fish must be clear in color, when you hold it up to the light. You cut or Clippers fins of whale with an axe

Klipfiske omelette as in San Sebastian

Peel the potatoes and cut them into thin slices. Cut the onions into cubes. Sauté the potatoes, garlic and onion in the oil, season with salt and pepper, turn around a few times. Put a lid on and continue the process, approximately 25 minutes for the potatoes