Recipes with Coarse salt

Roast beef with ravigottedressing and salad

Roast beef: Time for meat: Ca. 45 minutes at 175 °. Brown the meat on all sides in butter in a frying pan Golden-approx. 3 min. total. Put the meat in a small roasting pan, and set if necessary. a thermometer in the side of the roast. Sprinkle with salt and p

French Entrecôte steak

Melt the butter and Brown the steaks on both sides, when the butter is browned. Sprinkle salt and pepper on. Reduce heat and cook steaks 2-3 min. on each side, depending on how Red they should be. Serve with a slice of lemon and a little parsley butter on t

Roast neck pork with vegetables

Set the oven at 175 degrees. Mix all ingredients for the marinade in a mortar. Crush it so that it becomes a coarse paste. Salts and peppers the meat properly and Brown so neck roast on all sides, also the end pieces. Take the meat up and rub it with herbal

Couscous Salad with avocado

Com grynene couscous in a large bowl. Pour the boiling water with salt and let it soak for approx. 5 min. stir in grynene with a fork. Let grynene cool off. Pour boiling water over the tomatoes and let them soak about 5 min. drain and let the tomatoes drip

Smoked beef topside with fennel salad

Fennel salad: Came the herbs, peppercorns, garlic, oil and salt in a mini chopper/blender and chop about 1 min to the dressing and fennel are finely ground. Season to taste. Turn the careful dressing and fennel together and let it soak uncovered on the kitchen

Potato nests with birds Waldorfsalat

The potatoes rives fine on a grater. Let them afdryppe and dry the potatoes. The potatoes must finally not rinsed since starch is necessary for their shape during cooking. Put them in a preheated fuglerede iron. Rose baskets ad twice, the first time in 3-4

Lacquered duck with figs and raisins

Duck and sauce: Halve the ducks lengthwise, rub them with salt, and put them with the cut surfaces down in ovnbradepanden. Roast them at 200 degrees C for 1 hour, and pour regularly rendered fat from roasting pan. Reduce heat to 175 degrees C, brush the

Roast pork in FRY bag

RIDs the rind down to meat with ½ cm. intervals-but do not scratch in the flesh. Have the butcher scratched flesh, the goose after. Sometimes ridsningen not deep enough-especially not in the pages. Be careful to get salt down between all swords. Plug a few Bay