Recipes with Pepper

Stuffed Curry-poulard

Rinse bird well and rub the outer and inner with salt and pepper and a bit of ground ginger. Father: Stir the meat with shredded onion, egg, bread crumbs and parsley and season to taste with salt, pepper and thyme. Fill the forcemeat into bird and close wit

Poulard with Tarragon and fresh spinach

Cut 1 organic Lemon into quarters and prop them up in poularden together with half a bunch tarragon. Sprinkle the insides with salt and pepper and close with a toothpick or a kødnål. Rub poularden with two generous dabs of butter. Place it in a small baking

Broiler pan with tomatoes

Share a poulard in serving pieces and rub them well with salt and pepper. Brown the pieces of fat in a pan and Brown then 2 coarsely chopped onions along with 1-2 shared garlic cloves. Tube 1 dl of tomato paste out of 1 ½ dl semi-dry white wine and pour it int

Poulard in red wine

All the meat is cut from the hull. Total fat and skin is cut away. The pure poulardkød cut into appropriate pieces. The sauce: All the vegetables are cleaned. The carrots cut into slices, halved mushrooms, onions and bell peppers cut into strips. The whole

Poussiner, pan fried with green grapes

Poussinerne thawed slowly in the refrigerator. They cleaned and rinsed and dried with paper towel. Wind ruerne rinse, halve and remove the stones. In a heavy-based frying pan, melt the butter. Poussinerne Brown in the golden brown butter and seasoned. Ve

Poulard in Tomato sauce

Poularden cutting area in 4 parts, which are dried thoroughly with a well-wrung cloth. The tomatoes are washed by scratches in the cross, be placed in boiling water for a moment and skinned. The bottom is cut off, the seeds are pressed softly out, and the toma

Grilled pousiner with parma ham

Put poussinerne on a cutting board and fill them with finely chopped parsley, garlic, salt and pepper. Brush them with oil and cook them on the now-warm grill. Turn them frequently so they don't get burnt. Grill them about 30 minutes total. tune them up and le

Poussin with parsley and garlic

Season poussinerne the inside with salt and pepper. Turn the garlic with finely chopped parsley and favor filling in poussinerne. Heat a little butter and oil in a large saucepan and Brown poussinerne on all sides. Add the broth and 1 cup water. Put a lid on t