Mains recipes

Submitted quizzes in mutzu

Clean the guardrails and dry them well with kitchen rolls. Brush them on all sides in butter and season with salt and pepper. Flamber them possibly. With calvados. Let them cool off and then cut out the spine. Remove the stalk and flower from the apples and

Quail with olives

Sprinkle some salt and pepper on the spoon slices and tie them over the quails with the spicy side inward. Season finely chopped onion and crushed garlic in butter, put the birds in and brown them lightly on all sides. Add purified mushrooms, quartz peeled tom

Quail with almonds

Bring salt and pepper to the birds, which of course you have already done. Put a pot of olive oil and raise the birds without coloring. Come to them. Now you are crushing or blending: almonds, garlic, sea salt and a little parsley for a paste, which you then c

Quail in apples

Put the raisins in soft in calvados. Cut the spine off the quails and remove the ribs but let the sternum side. Wipe the birds clean for blood and remove lungs and other impurities. Season well with salt and pepper. Pour apples to 1 cm thick. Fill some rais

Stepped quails

Move the guardrails after the feather bags and remove them but a tweezers. Spice the birds out and inside with salt and pepper. Bind the guard cords into the body with uncoloured cotton yarn. Arrow and heel loosened. Sprinkle half of the butter in a sautépa

Quizzes with Timian

Stir the butter with salt, pepper and most of the thyme, and advantage this in the quails, which are tied with the bacon and put into a ovenproof dish. Olive oil is dripping over the birds, and the last thyme. Stir in a 200 gr. Oven for 10 min. Take the dish o

Quail with cognac

Wipe the quails and sprinkle salt and pepper into them. Tie a wine blade and a very thin slice of spoon about each bird. Brown the butter and raise the quails in it without adding the liquid. Flip them often. Remove the sprouts and wine leaves after 5-6 minute

Rosmarin-marinated pork tenderloin

Mix the ingredients for the marinade, which is subsequently rubbed into the meat. Let it marinate covered in a dish in the fridge for at least 3-4 hours. Then take the meat, but save the marinade that may be left for later. Brown the meat with good heat on