Archive for the ‘pork’ Category
Kebab with bacon is an alternative if one does not have its own kebab grill the meat or to whom amounts are too large. In addition, you get the already cooked ham cut into very thin slices. As children often do not like salad, you can “hide” in just the salad kebab and he will eat you. So that one does not keep three started after lettuces, for this recipe lends itself to a ready-Salat mix from the fresh produce section of the holder does not matter.
Radicchio and endive salad to clean, rinse under running water and dry in a salad spinner. Lettuce in bite-sized pieces of pluck and put in a salad bowl. Tomato, cut into thin slices and toss with the salad. Peel cucumber, cut into thin slices and place on salad. Peel the onion in half and cut into thin slices. Vegetable salad with onion mix. Mix of corn oil and stir the instant soup powder and a marinade with the salad. Pita bread as desired in the stove or under the grill and cut freshen a bag above to see in the picture. Fill pita bread with salad. Read the rest of this entry »
Pate with smoked pork stew is a starter who can cook very simply and quickly. The creamy sauce, dried mushrooms obtained by an intense mushroom flavor. The dried mushrooms place in a bowl and cover with 1 / 8 liter of hot water. The amount of the fungi is sufficient, because they double their volume upon swelling. Preheat the oven to 165 °.
A Peel shallots and cut into fine dice. Smoked salmon meat into small cubes, as shown on the image above. Omit butter in a saucepan and saute the shallots in it. Add the smoked pork ragout and drained green peppercorns. Sprinkle flour over, stirring with a wooden spoon lightly stir-fry and deglaze with white wine. Add the mushrooms with the Pilzeinweichwasser and round off with whipped cream. The smoked pork stew on low heat to keep warm. Add a little more liquid. Read the rest of this entry »
Pork medallions in olive sauce can be served warm or cold as tapas. The beefsteak tomato on top carve crosswise slightly, place in a bowl with boiling water. Once the skin begins to dissolve, then drain the water and rinse with cold water the tomato. Remove the skin and chop the tomato flesh into small dice. Peel the onion and garlic cloves and cut into fine dice. Fill peppers with olive slice. 6 thick pork medallions dry with paper towels.
Heat olive oil in a nonstick pan and sear the pork on both sides just strong, they start to brown up. The pork medallions with pepper and salt, remove from the pan and keep warm. The onions and garlic in drippings over medium heat saute lightly and add the diced tomatoes. Stir in olives and olive sauce to spice up the pepper, salt and a pinch of sugar. The olive sauce and simmer briefly until it is slightly pudgy. Stir in dry sherry and place the pork on the olive sauce. A lid on the pan and pull the pork medallions in olive sauce about 10 minutes on low heat until done. Read the rest of this entry »
Roast Pork with Cabbage Rose is a traditional old German court. Mustard in a small bowl and season with pepper, salt and paprika and rub vigorously so that the pork roast. Heat the fat in a Dutch oven and roast pork is strong all around roast. Onions, leeks, and celery root and cut into fine dice. Roast Pork on a deep plate and put the vegetables in the frying fat anschmoren. Pour red wine and resolve the meat juices. Roast pork with the collected juices in the casserole dish to give back.
Cover and braise a pig roast on medium heat about 90 minutes. Brussels sprouts clean, place in a small saucepan, cover with water and place a lid. Boil Brussels sprouts, turn the temperature back to medium and the Brussels sprouts in about 12-15 minutes is not too soft. Drain, swirl the Brussels sprouts in butter and season with salt and pepper. Noodles in about 10 minutes until al dente. Pork roast in aluminum foil and let rest for several minutes until the meat juices evenly distributed. Puree the gravy, add broth and bring to a boil. Read the rest of this entry »