Recipes with Black peppercorns

Grilled ribs

Share if necessary. The ribs in smaller pieces (2-3 legs in each). Bring water and ribs into a large pot and bring to a boil. Remove the foam. Add laurel leaves, salt and pepper corn. Boil the ribs with low heat and under low for approx. 45 min. Take the ribs

Wine-marinade

Boil the wine with herbs and spices, until herbs are tender (about 10 minutes). Place the marinade into a bowl and let it cool off. Marinate meat, fish or poultry for 6-12 hours in a refrigerator. Dip the meat with a kitchen roll before grilling. Light meat is

Porter Teak

Pour gates, blackberry juice and soy in the pan. Add the spices, broths, crushed garlic and portion the large onion roughly. Let the mixture boil. Put the meat in the liquid. Boil for approx. 2 hours at low heat (simmer). After 1 hour, the steps are reversed.

French vegetable pie with cross ribs

Boil the meat with water, salt, pepper, bay leaf, thyme and parsley approx. 2 hours. Arrow the bulbs and cut in quarters. Peel potatoes and carrots and cut them into large pieces of approx. 4 cm. Remove the outer leaves of the cauliflower. Cut the stick and

Spicy cabbage

Heat the peppers into a wok or sauté pan with lid for 2 minutes until the flavors are released. Add oil and mustard tooth and lightning for 3 minutes. Stir the chopped pork in and lightning for 1 minute. Add the cabbage and lightning for 3 minutes. Add the coc

Red prawn herring

Grundlage All boil for 20 minutes and pull at least 48 hours, let the layer run through a sieve. Based on this makeup you are now ready to produce the following: Cut the herrings into suitable pieces and mix them in the layers and allow it to take a few hour

Tomato Herring

herring Lage All boil for 20 minutes and pull at least 48 hours, let the layer run through a sieve. Cut the herbs into suitable pieces and mix them in the layers, let them rest for a few days in the refrigerator.

Ali Baba herring

All boil well, cool and add 1.5 dl Portvin. Herring marinated min. 1½ days in the marinade.