Recipes with Blubber

Elgryg, roasted

Plaster the flesh free of sinew and membranes, rub with salt and pepper. Put the back of a baking pan. Brown back in a pre-heated oven at 250 °. Take the back out of the oven and lower the temperature to 175 °. Bardere backs with thin slices of lard. Pou

Leverpostej V

Liver, blubber, onions and anchovies/herring chopped into meat mincer. Eggs, flour, salt and milk added. It all touched lightly together and pour into a foil form. Bake in water bath at 170 degrees C in 1 1/4 hour Tips: Tastes best fresh and slightly chill

Liver paté with milk

Lard, onions and apples cut broken and run 3 times through kødmaskinen. Blubber forcemeat is melted and bake up with flour and milk. The liver run 3 times through the machine together with the anchovies. Liver forcemeat mix in opbagningen along with the spi

Leverpostej without opbagning

Liver from the shackles of the years and cut out. Studded freed from hard and cut out. The onion chopped or torn. Liver, blubber, and herring chopped through the mincer. Onions in milk and egg stirred in.. Leverpostej stage season with spices and salt. Plac

Easy liver pate

Cut the liver and blubber in smaller pieces. Chop it through kødmaskine with the onion or chop it short time in food processor. Stir the flour and oil in liver mass and Add egg and milk. Season with salt, pepper and allspice. Come live the mass in a greased fo

Liver paté with opbagning

Cut the liver and blubber in smaller pieces and chop it through kødmaskinen with the onion. Melt the butter in a pan and stir it together with the flour. Infants with milk or broth a little at a time. Let Cook for a few minutes, while the completion of thes

Gluten-free liver paté

Pig liver, blubber, give and onion chopped 1-2 times. The mass is stirred with a little salt. Pepper, ground ginger, corn flour, eggs and coffee cream is added. Stir it all well together and came the mass into molds. Bake 1 hour at 160-170 degrees.

The Saddle (Roaster)

Animal back rub with salt and pepper. Put thin slices of lard on your back or subcutaneous fat. Place it in the gennemfugtede roaster. Make a sauce of the fat, flour and milk and color it with colour. Pour it over the animal back. Increased by 220 degree