Mains recipes

Keema Pindidori

The meat is put in a saucepan under low heat. Chopped onion, chopped roughly and mixed in the meat. Season the spices a little, chopped tomatoes and 2 dl water and cook for 40 minutes under the lid. The fat is added and the dish is sparged at high heat, app

Struds de France

The meat is easily swirled in a thickened pot of oil. The onions are cut into rings and put into the pan together with garlic pressed in. The red wine is poured over and the whole of the small corners for approx. 10 min. Under cover. The peeled tomatoes and

Soyamarinated Ostrich Steak / Steak

Mix all the ingredients into marinade in a thickened pot and let it boil until it thickens (about 5 minutes.) Pour marinade into a bowl and let it cool. Marinate the steaks / steak here for approx. ½ hour. Step them on the grill or forehead. Leave rest 5

Red-rolled rolls with peas, bacon and pearls

Melt the butter in a saucepan. Cut fennel and courgette into smaller pieces. Crush the garlic cloves. Pick the herbs. Cut the skull of 1/2 lemon into thin strips. Turn vegetables, garlic, herbs and lemon peel into the butter, add lemon juice. Season with sa

Red tomato with pepper cream

Red pepper cut into cubes and oiled until soft. Add white wine vinegar and boil until the vinegar is evaporated. Pour white wine and boil until half is evaporated. Add cream and fish broth and boil for 10 min. , Mix and season with salt and pepper. Rinse th

Rødtungefilet with basil mousse, roasted porridge and celery pie

mousse: Lightly cut into smaller pieces and blend in a food processor with basil leaves, salt and pepper. Then add egg white and cream in the order - slightly at a time, so the mousse does not separate until the mousse has a creamy consistency. Lemon Sole

Buttered red-tailed fillets with stewed summer cabbage

Roll the red dill fillets and place them in a greased, refractory dish. Season with salt and pepper and put small butterballs on the fillets. Cut approx. 3/4 spoon bowl / summer pot and sauté it in a little butter or oil. Add chopped puree, lemon juice,

Red-tailed fillet with creamy china cabbage

Start with the cabbage, it boils 2 min. In leavened water poured into the sieve. The cream boils a little thick for 4-5 minutes, including wine and spices. The cabbage is mixed in and heated. Spice the fish, turn it in rye flour, then into the eggshell and