Baked Roast Chicken

Recipe
Ingredients:

1/2 cup butter
2 Tablespoons dried rosemary, crushed
2 Tablespoons minced fresh parsley
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 whole roasting chicken (5 to 7 pounds)
8 small red potatoes, halved
6 medium carrots, cut into 2 inch pieces and halved lenghtwise
2 medium onions, quarted



Directions:

1. In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper.

2. Place chicken with breast side up on a rack in a roasting pan, tie drumsticks together with cooking twine.

3. Spoon half of the butter mixture over chicken.

4. Arrange vegetables around chicken, drizzle remaining butter mixture over vegetables.

5. Cover and bake at 350 F for 1 1/4 hours, basting every 30 minutes.

6. Uncover, bake one hour longer or until a meat thermometer reads 180 degrees, basting occasionally.

7. Cover and let stand 10 minutes before carving.

Chicken Caesar Pitas

Chicken Caesar Pitas 4 Servings
Recipe
INGREDIENTS

11 ounces skinless, boneless chicken breast halves

3/4 teaspoon garlic powder

3/4 teaspoon dried thyme

3/4 teaspoon dried rosemary

2 slices bread, cut into 1/2 inch cubes

butter flavored cooking spray

3/4 teaspoon garlic salt

3/4 teaspoon dried parsley

5 ounces bacon

2/3 large head romaine lettuce leaves, torn into bite size pieces

2/3 (8 ounce) bottle bottled Caesar salad dressing

freshly grated Parmesan cheese to taste
salt and black pepper to taste

2/3 (10 ounce) package (6-inch) pocket pita bread, halved


Do this.

1.Preheat oven to 350 degrees F (175 degrees C).

2.Place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. Bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and cut into strips.

3.Meanwhile, place bread cubes on a baking sheet. Spray with butter spray; sprinkle with garlic salt and parsley.

4.Bake bread cubes in preheated oven for 5 minutes. Turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. Bake another 5 to 10 minutes until golden brown and crunchy. Remove croutons, and let cool.

5.Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned and crispy. Remove bacon from skillet, drain on paper towels and crumble.

6.Combine chicken, bacon, lettuce, and croutons in a large bowl. Toss with Caesar salad dressing and Parmesan cheese. Season to taste with salt and pepper and toss again. Spoon salad mixture into pita bread halves.

Prawn cocktail

Prawn cocktail Serves 4
Recipe

Ingredients

1 ripe avocado

1 lemon

Approx 250g of cooked small peeled prawns

Lemon wedges, to garnish

For the Marie Rose Sauce:

Approx 200g fresh mayonnaise

2-3 tbsp tomato ketchup

Pinch cayenne pepper

Dash Tabasco, to taste

Dash Worcestershire sauce, to taste

Splash of brandy, to taste

½ iceberg lettuce

do this

1. Cut the avocado in half, remove the stone and carefully score each half using a small knife to create a criss-cross pattern. Squeeze each half generously with lemon juice to prevent it from dis-colouring.

2. To make the Marie Rose sauce mix the mayonnaise, ketchup, cayenne pepper, and a squeeze of lemon juice together in a large bowl. Season to taste with Tabasco, Worcestershire sauce, and a splash of brandy. Stir to combine.

3. Place a spoonful of Marie Rose sauce into the bottom of 4 serving glasses. Shred the lettuce and divide equally among the glasses. Scrape out the flesh from the avocado using a spoon and scatter over the lettuce. Spoon another layer of sauce on top.

4. Arrange the prawns on top and finish with a final spoonful of sauce (reserving any remaining

sauce for future use). Sprinkle with a touch of cayenne pepper and garnish with a lemon wedge in each glass to serve.

Gordon Ramsay recipe

Stir fried beef with peppers and egg noodles

Stir fried beef with peppers and egg noodles Serves 4
Recipe

Ingredients

500g lean beef steak, such as fillet

2 garlic cloves, peeled

3cm piece of ginger, peeled and finely grated

1 large red pepper

3 spring onions

1 red chilli

150g bean sprouts

300g medium egg noodles

Handful of coriander leaves, chopped

Soy sauce

Groundnut oil

Toasted sesame oil

Salt and pepper

For the sauce

4 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

do this

1. Bring a pan of salted water to the boil for the noodles.

2. Trim and cut the beef fillet into thin strips, place into a bowl and toss with 2 tablespoons of soy sauce, a little sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add a little groundnut oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned. Strain into a colander and catch the juices in a bowl underneath.

4. Slice the pepper, spring onions and red chilli and toss together in a large bowl. Add a little more groundnut oil and sesame oil to the pan and stir-fry the vegetables for 2-3 minutes. Add the beansprouts and half the chopped coriander for the last 30 seconds. Remove the vegetables and transfer to the colander with the beef.

5. For the sauce, pour 4 tablespoons of soy sauce, the oyster sauce, rice vinegar and the reserved beef juices to the pan and allow to reduce to a syrupy glaze.

6. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil and the remaining coriander. Divide equally among serving bowls.

7. Return the beef and vegetables to the pan with the sauce to warm though. Spoon the beef, vegetables and sauce over the noodles and serve at once.

Gordon Ramsay recipe

Gordon's hot bananas

Gordon's hot bananas Serves 4

Recipe

Ingredients

3 medium bananas

75g caster sugar

15g unsalted butter

½ red chilli, deseeded, finely sliced

50ml dark rum

60ml coconut milk

Vanilla ice cream, to serve

do this

1. Sprinkle the sugar over the base of a wide, heavy, non-stick frying pan and place over a high heat until it melts and begins to caramelise around the edge of the pan. Chop the chilli and add to the sugar.

2. Peel and roughly slice the bananas on the diagonal.

3. Add the bananas and coat in the caramel, then add the butter. Allow the bananas to caramelise for 2-3 minutes before pouring in the rum and flambéing. Let the flames burn out, then pour in the coconut milk and swirl to combine. Cook out for a further 1-2 minutes before removing from the heat.

4. Spoon the hot bananas into the bottom of the serving glasses/bowls and top with a scoop of vanilla ice cream to serve.

Gordon Ramsay recipe

Chickpeas and spinach

Chickpeas and spinach Serves 4

Recipe

Ingredients

4 tbsp extra virgin olive oil

1 onion, chopped

1 carrot, finely diced

1 celery stick, finely diced

A few sprigs of thyme

2 bay leaves

2 garlic cloves, peeled and chopped

300g streaky bacon or pancetta, diced

200g vacuum packed or jarred whole chestnuts, roughly chopped

1 tsp pimenton (hot smoked paprika)

100g young spinach leaves, washed and drained

350g dried chickpeas, cooked in boiling water until tender (reserve 150ml of the cooking liquid)

or 2 x 410g cans chickpeas, drained and rinsed

Sea salt and freshly ground black pepper

Freshly chopped flat leaf parsley, to garnish

Do this

1. Heat the oil in a large pan and gently fry the onion for 3 - 4 minutes until it begins to soften. Stir in the carrot, celery, a few sprigs of thyme and the bay leaves. Season with salt and pepper and cook for 2 - 3 minutes, stirring occasionally.

2. Add the garlic, bacon or pancetta, chestnuts and pimenton. Gently fry until the vegetables become golden and the bacon is crisp. Stir in the chickpeas and 150ml of their cooking water, or plain tap water.

3. Bring to a simmer and cook for 1 - 2 minutes until the chickpeas are hot. Scatter the spinach over and stir through the chickpeas and bacon. Remove from the heat, season to taste and serve immediately, garnished with chopped flat leaf parsley.

Tommi Miers recipe

Mixed game spit-roast feast

Mixed game spit-roast feast Feeds 6

Recipe
Ingredients

3 grouse or partridge

1 pheasant

1 mallard

120ml extra virgin olive oil

2 tablespoons red wine vinegar

For the rosemary salt:

Leaves from 2 large sprigs of rosemary, shredded

2 tablespoons Maldon sea salt

1 teaspoon peppercorns

2 teaspoons soft brown sugar

Do this

1.First joint the pheasant and mallard. With a pair of game scissors, cut out the backbone of the grouse or partridge and cut each bird down the middle into two halves.

2.To make the rosemary salt, using a pestle and mortar grind all the ingredients into into powder. Put the birds on to a large plate and rub all over with the salt. Drizzle over the olive oil and vinegar and leave to marinate for at least an hour.

3.When you are ready to eat, spear or thread each piece of meat on to a hazel spear or skewer. Cook over a direct flame (or, if indoors, under a hot grill) for 10–15 minutes, depending on how you like your game. I think the only way is pink but some like it better done, although flavour and a tender texture are sacrificed.

Bone-out shoulder roast

Bone-out shoulder roast Serves 4-6

Recipe
Ingredients

1.5kg bone-out shoulder of pork, skin on

Sea salt and freshly ground black pepper

2 red onions, halved

2 carrots, peeled and halved lengthways

2 sticks of celery, halved

1 bulb of garlic, skin on, broken into cloves

6-8 fresh bay leaves

600ml water or vegetable stock

do this

1. Preheat your oven to 220°C/425°F/gas mark 7.

2. Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.

3. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven.

4. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 180°C/350°F/gas mark 4 and roast for another 30 minutes. Take out of the oven and baste with the fat in the bottom of the tray.

5. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven to roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy.

6. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

7. Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (as a treat you can try roasting them in the fat you spooned out of your roasting tray). Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly.

Jamie Oliver recipe

Tiramisu

Tiramisu
Serves 4

Recipe

Ingredients

250g mascarpone
4 tbsp icing sugar
3 tbsp Marsala, or other fortified wine
1 tsp vanilla extract
150ml double cream
200ml cold strong coffee
4 sponge fingers
Piece chocolate, to grate as garnish

do this

1. Sift the icing sugar into the mascarpone and beat together with the Marsala and vanilla extract.

2. In a separate bowl, whisk the cream until you reach the soft peak stage.

3. Mix the cream and mascarpone together and refrigerate if possible.

4. Break the sponge fingers in two and very briefly dip them in the cold espresso. Divide them into the bottom of the serving glasses and spoon over the mascarpone mixture.

5. Grate a little chocolate on top before serving.

Gordon Ramsay recipe

Cheesecake from Australia

Cheesecake from Australia for 8 people

Recipe
Ingredients

Bottom 12-15 ckoklad biscuits

1 tsp Herbie Wattleseed spice

85 g melted butter or margarine Filling

500g Philadelphia cheese

250 ml Turkish Yogurt

1 1 / 2 dl sugar

3 / 4 dl orange juice

3 teaspoons gelatin powder dissolved in

1 / 2 dl of hot water

1 tsp Herbie Forest berry herb seasoning

do this

Clothing a baking-tin with removable bottom with baking plate. or butter paper These biscuits were run together with Wattleseeden for crumbs, melted butter and mix it well with kexsmulorna. Cover the bottom of kak shape with biscuit mix, and insert in the freezer to selna. Beat together cheese, Yogurt, sugar, juice, Forest berry herb and geletin mixture Jaam batter. Spread filling over biscuit mixture and cool until the cheese mixture solidified (about 2 hours in the fridge) Serve as is or with fresh fruit

Fish pie

Fish pie
Serves 4-6
Recipe

Ingredients

Sea salt
1kg potatoes
1 carrot
2 sticks of celery
150g good Cheddar cheese
1 lemon
½ a fresh red chilli
4 sprigs of fresh flat-leaf parsley
300g salmon fillets, skin off and bones removed
300g undyed smoked haddock fillets, skin off and bones removed
125g king prawns, raw, peeled
Freshly ground black pepper
Olive oil
Optional: a good handful of spinach, chopped
Optional: a couple of ripe tomatoes, quartered

do this

1. Preheat the oven to 200°C/400°F/gas 6 and bring a large pan of salted water to the boil. Peel the potatoes and cut into 2cm chunks.

2. Once the water is boiling, add your potatoes and cook for around 12 minutes until soft (you can stick your knife into them to check). Meanwhile, get yourself a deep baking tray or earthenware dish and stand a box grater in it. Peel the carrot. Grate the celery, carrot and Cheddar on the coarse side of the grater. Use the fine side of the grater to grate the zest from the lemon. Finely grate or chop your chilli. Finely chop the parsley leaves and stalks and add these to the tray.

3. Cut the salmon and smoked haddock into bite-size chunks and add to the tray with the prawns. Squeeze over the juice from the zested lemon (no pips please!), drizzle with olive oil and add a good pinch of salt and pepper.

4. If you want to add any spinach or tomatoes, do it now. Mix everything together really well.

5. By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a couple of good lugs of olive oil and add a pinch of salt and pepper. Mash until nice and smooth, then spread evenly over the top of the fish and grated veg.

6. Place in the preheated oven for around 40 minutes, or until cooked through, crispy and golden on top. Serve piping hot with tomato ketchup, baked beans, steamed veg or a lovely green salad.
Jamie Oliver Recipe

Caramelised rhubarb and ginger crumble with clotted cream

Caramelised rhubarb and ginger crumble with clotted cream
Serves 4
Recipe
Ingredients

500g rhubarb, trimmed
2-3 inch piece of ginger
100g caster sugar
40g unsalted butter, cut into cubes
Splash of dark rum
For the crumble
50g hazelnuts
100g plain flour
Pinch of ground cinnamon
45g cold unsalted butter, cut into cubes
75g demerara sugar
Clotted cream, to serve

do this

1. Preheat the oven to 200˚C/gas 6.

2. Cut the rhubarb into 2 inch pieces and halve lengthways if the stems are thick. Peel the ginger.

3. Gently heat the sugar in a pan until dissolved and beginning to caramelise. Add the rhubarb and grate in the ginger. Toss to coat. Gradually add the butter and shake the pan to combine. Allow the rhubarb to caramelise evenly, turning if necessary. Add a splash of dark rum and stand back as the alcohol may flambé. Cook for a further minute until the sauce is thick and syrupy and rhubarb is breaking down.

4. To make the crumble topping place all the ingredients in a food processor and blend until evenly combined (if you want to make your crumble mixture a little stickier also add a splash of water at this stage). Transfer the mixture to a bowl until ready to use.

5. Spoon the caramelised rhubarb into the bottom of 4 small individual serving dishes. Sprinkle the crumble mixture on top and bake for 15-20 minutes until golden brown and bubbling.

6. Remove from the oven and serve with a spoonful of clotted cream.




Gordon Ramsay recipes

Salmon en croute with herbed new potatoes and broccoli

Salmon en croute with herbed new potatoes and broccoli
Serves 4

Recipe
Ingredients
For the salmon en croute
Approx 10g bunch of basil
Approx 5g bunch dill
60g unsalted butter at room temperature
Zest of 1 lemon
1 x approx 1kg side of salmon, skinned, pin boned and cut in half
1 tbsp wholegrain mustard
Plain flour, to dust
500g shortcrust pastry
1 x egg
Olive oil
Salt
Black pepper
For the new potatoes
750g small new potatoes
Approx 10g bunch basil
Approx 5g bunch dill
For the broccoli
1 large head of broccoli, or 2 smaller
2 garlic cloves, peeled

do this

1. Preheat oven to 200°C/gas 6.

2. Dust a clean surface with flour and roll out the pastry using the salmon as a guide size. Leave to rest in a cool place.

3. Place the softened butter in a large bowl. Use scissors to roughly chop in the dill and basil before grating in the lemon zest. Season with salt and pepper and mix.

4. Pat the salmon fillets dry using kitchen paper and season with salt and pepper. Spread the butter mixture over one side of the fillet and the wholegrain mustard on the other. Sandwich the two salmon fillets together, in opposite directions so that both ends are of a similar thickness.

5. Beat 1 egg to make your egg wash. Place the salmon in the centre of the pastry and brush around it with the egg wash, season with salt and pepper. Bring up the longest pastry sides, trimming as much excess away as possible, and tuck them in before folding the shorter pastry edges over to form a neat parcel. Turn the whole thing over so that the seam is sitting on the bottom, and transfer to a non-stick baking tray. Brush with egg wash over the outside. Mark the pastry using the back of a small knife to make a cross hatch. Mark again to show 4 portions. Finally season the salmon parcel with salt and pepper.

6. Bake in the oven for 25-30 minutes, or until the pastry is golden brown and crisp.

7. Meanwhile, boil the potatoes for approximately 12-15 minutes in salted water, until tender. Strain into a colander and leave to drain over the pot. Drizzle with olive oil, and chop in the extra dill and basil. Season with salt and pepper to taste.

8. Cut the broccoli into florets, and cut any larger florets in half. Cook in a pan of boiling salted water for 3 minutes, or until al dente. Drain.

9. Sauté the broccoli in a dry pan for a minute. Crush in the garlic and add to the broccoli with a drizzle of olive oil, salt and pepper and sauté for a further minute.

10. Remove the salmon from the oven and allow to cool slightly. Use a serrated knife to cut into 4 portions and serve alongside the sautéed broccoli and herbed potatoes.

Gordon Ramsay recipes

Warm goat's cheese salad with an apple vinaigrette

Warm goat's cheese salad with an apple vinaigrette
Serves 4

Recipe
Ingredients
4 x 70g individual soft goat’s cheeses with rind e.g. Gevrik
Few sprigs of thyme
2 baby gem lettuces, washed
40g lamb’s lettuce, washed
50g walnut halves
4 slices of white bread
Olive oil
Salt
Black pepper
For the vinaigrette
½ lemon, juice only
1 tbsp walnut oil
½ apple, such as Granny Smith or Bramley, grated

do this

1. Pre heat oven to 200°C/gas 6.
2. Place the goat's cheese on a baking tray. Arrange a walnut half on top of each cheese. Lightly crush the remaining walnuts with your fingers and set aside. Drizzle the cheese with olive oil, scatter over the thyme leaves and season with black pepper.
3. Bake in the oven for 6 minutes, or until the cheese has melted inside but retained its shape.
4. Shred the baby gems before transferring to a bowl. Add the lamb’s lettuce and crushed walnuts. Toss to mix.
5. In a separate bowl mix the lemon juice with approximately 1 tablespoon of walnut oil and 4 tablespoons of olive oil. Grate in half the apple, season with salt and pepper and mix to combine.
6. Drizzle a little vinaigrette over the salad and toss together.
7. Toast the bread until golden. When ready, use a cleaned out tin can or a chef's ring to cut the toast into 4 round croutons.
8. To serve, arrange the dressed walnut salad onto serving plates. Place the crouton on the salad and top with the goat's cheese. Spoon over the remaining vinaigrette and serve.

Gordon Ramsay recipes

Duck breast with cherry and port sauce and mashed potato

Duck breast with cherry and port sauce and mashed potato

Serves 4
Recipe
Ingredients
4 duck breasts, about 225g each, skin on (Barbary preferably)
Olive oil
Salt and pepper
For the mashed potatoes
800g medium floury potatoes (e.g. Maris Piper), peeled and quartered
For the sauce
200ml port
200ml chicken stock
Few sprigs of thyme
50g dried cherries
20g cold butter, cut into cubes
For the pak choi
2 x pak choi bulbs, leaves separated and washed
2 x garlic cloves, peeled
1 tbsp soy sauce

Do this

1. Place the peeled and chopped potatoes in a pan of cold water. Season with salt and cook with the lid on for 12-14 minutes until the potatoes are tender. Drain, and return briefly to the heat to dry them out. Mash the potatoes with a generous measure of olive oil - anywhere from 1-2 tablespoons, depending on the desired consistency. Season with salt and pepper and keep warm until ready to serve.
2. Sprinkle the duck breasts with salt and pepper and rub all over. Place a large frying pan over medium heat and add the duck breasts, skin side down. Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown. Turn the duck over and lightly brown the other side. Remove the duck from the pan and keep warm.
3. To make the sauce, drain any excess fat from the duck pan and deglaze with the port – allow to bubble for 30 seconds to remove the alcohol. Add the duck back into the pan with the cherries and thyme. Pour in the chicken stock and bring to the boil. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third. Remember to turn the duck occasionally to ensure it cooks evenly. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly. Remove from the heat, take the duck out to rest for approximately 3 minutes.
4. Place all the pak choi leaves in a large bowl (cut any large ones into half lengthways) and drizzle with olive oil, soy sauce and a grinding of pepper. Crush in the garlic and toss together in the bowl with the other ingredients.
5. Heat a separate frying pan until hot and sauté the pak choi for 1-2 minutes, until just wilted.
6. Divide the pak choi among warm serving plates. Carve the duck breasts into three slices and arrange over the pak choi. Spoon the port and cherry sauce over and serve the mashed potatoes alongside.

Made by Gordon Ramsay

Chicken tikka masala

Chicken tikka masala

Serves 4

Recipe
Ingredients

Groundnut oil

1 large onion, peeled

2 fresh green chillies

1 piece of ginger, peeled

3 garlic cloves, peeled

½ tsp red chilli powder

1 tsp turmeric

2 tsp garam masala

1 tbsp soft brown sugar

1 tbsp tomato puree

400g tinned chopped tomatoes

4 boneless chicken breasts (approx 150g each), cubed

10 dried curry leaves

4-6 tbsp natural yoghurt

Handful of fresh coriander leaves, chopped

For the steamed rice

400g basmati rice, rinsed

600ml cold water

Salt and pepper

3 cardamom pods, lightly crushed

2 star anise

do this

1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

suggestions for recipes

if you have any suggestions for recipes. so happy to hear from you, so I can put it or them. My email is Skogh85_joakim@hotmail.com

chili marinated chicken wings

chili marinated chicken wings Number of servings: 4

Recipe

Ingredients

1 kg of fresh chicken wings (or frozen)

Marinade

1 dl tamarisoja

½ dl chili sauce

2 tsp grated fresh ginger

1 dl olive oil

½ tsp cayenne pepper

1 tbsp sugar

½ dl tomato puree (1 pressed garlic clove)

Do this

1. Turn oven to 225 degrees.

2. Mix all ingredients into marinades and taste until it becomes a pleasant flavor combination of sweet and strong. Test yourself to what you think is good.

3. Roll and dip the chicken wings in the sauce and adjust them with a small leg up in a ugnsform. Pour the rest of marinades on the wings.

4. Set the form in the oven and POT ROAST wings in 20-25 minutes.

entrecôte grilled on a skewer

entrecôte grilled on a skewer Number of servings: 4

Recipe

Ingredients

Barbeque

0.5 pc fresh pineapple

0.5 pc papaya

1 dl peanuts

0.5 pc lemon, juice

0.25 pc red habanero

6 pc mint leaves

3 tbsp olive oil

4 discs entrecôte kebabs salt and pepper

Marinade

2 pc garlic cloves

2 pc shalottenlökar

0.25 pot fresh thyme

1 bunch chives

1 bunch parsley

0.25 pc red habanero

1.5 dl olive oil

Do this

1. BBQ sauce: Take it all in a blender until it becomes a smooth sauce.

2. Cut away fat edges and tendons from meat. Cut the "finger-sized" pieces and wood on a skewer, which has had to be in the water before. Pour over marinades and let draw 1-2 hours. Salt and pepper. Barbecue the meat around the 2-3 minutes, or grill in the boiler on the stove. Serve with crispy salad and BBQ sauce.

Bacon Baked tenderloin with blue mold cheese

Bacon Baked tenderloin with blue mold cheese 4 port

Recipe

Ingredients

Bacon Baked pork tenderloin

80 g bacon

360 g tenderloin frozen,

16 g blue mold cheese

20 g sun-dried tomatoes

100 g yellow bulbs in the gaps

100 g yellow peppers into pieces

8 g butter, melted

4 g salt

4 g garlic roughly grated Cold-garlic sauce

120 g creme fresh

480 g wedges

Do this

1. Cut the fillet, without cutting through. Add bacon slices periodically with each other in the plate, put the fillet on top. Fill fillet with cheese and sun-dried tomatoes, end baconet around the fillet. Bake in oven at 225 ° for about 25 min, to an internal temperature of 72 °.

2. Add peppers and onions on plate, coil over the butter and roast in the oven while the fillet, about 12 min.

3. Stir the ingredients for the sauce.

4. Serve with new fried wedges. Serving approximately Sports file pork, vegetables and sauce 200 g potatoes 120 g.

Pho pad phom kari, crab in yellow curry

Pho pad phom kari crab in yellow curry 4 port

This is an unusually mild curry right similar to the typical Indian curryn. It can be done on CRAB claws , crab meat or a mixture of crab meat and shrimp.

Take out any time CHOPPY meat from the claws if you use crab claws. As the crowd spicy taste up better in the flesh.

It will also be easier to eat, whether you use sticks or spoon & fork (the usual reckoning in Thailand). Thai curry powder (phom karrii) can be difficult to find outside Thailand.

It goes well with a mild Indian curry powder instead. "Prik yuak" is a sweet green chilli. Do you not get that either green or jalapeño peppers in a jar used.

Use the amount you wish.

Recipe

Ingredients:

2 dl crab meat

1 tbsp garlic, disc so thin you can

2 tbsp fish fund

1 tsp phom karrii

1 tbsp light soy sauce a pinch of sugar

2 tbsp fish sauce

2 tbsp onion, thai or challoten, thinly sliced

2 salad onions, thinly sliced

1 tbsp CORED prik yuak

Garnish (if you want):

Coriander Leaf

Lime Leaf

Cucumber

How do you do?

Heat cooking oil in a wokpanna and milling onions and garlic. Add fish fund, soy sauce and fish sauce and milling until the crab is nearly complete. Add other ingredients. Cover a plate with salladsblad and pour crab curryn top.

Garnish with coriander leaves, lime leaves and cucumber slices.

Good to know

In Thailand served the right course with the usual accessories. For example, prik dong (red chilli in vinegar) is well suited to Pho pad phom karrii. This type of tropical seafood dishes can be eaten hot, room temperature or chilled, Everything after taste.

Chicken in red curry Hot

Chicken in red curry 4 port

Recipe

Ingredients

4 pc chicken fillets

1 tbsp oil

2 pc garlic cloves

4 tbsp red curry (Thai)

1 tbsp sesame oil

1 tbsp honey

2 lime, squeezed

2 dl chicken broth

2 tsp soy

4 dl coconut milk

Do this

1. Cut the chicken into strips. Bryn it in a frying pan with oil.

2. Driving down the garlic in the pan, add sesame oil, curry, soy, lime and honey. Let the sweating in 2 minutes.

3. Pour in chicken broth and coconut milk. Let it simmer in 6-8 minutes.

Fillet of Fish Baked in Banana Leaf

Fillet of Fish Baked in Banana Leaf SERVES 2-3

Recipe

Ingredients:

2-3 fillets salmon, red snapper, cod, or other fish, preferably fresh, but frozen will work too

1 pkg. banana leaves (if frozen, thaw for at least 1/2 hour) OR 2-4 sheets parchment paper, OR tin foil

CURRY MARINADE/SAUCE:

1 shallot

2 cloves garlic

1 thumb-size piece galangal (or ginger), sliced

2 tsp. ground coriander

handful of basil leaves

2 Tbsp. fish sauce

1/2 can good-quality coconut milk

2 kaffir lime leaves, snipped into small pieces with scissors (discard central stem)

1 fresh red chilli, sliced (seeds removed if you prefer a milder sauce)

1 tsp. chili powder

juice of 1/2 lime

Preparation:

Place all curry marinade/sauce ingredients in a food processor (or blender) and process well.
Place fish fillets in a large bowl and add 1/2 the curry marinade. Reserve the rest for later.
Slather the marinade over both sides of the fish.
Allow fish to sit in the refrigerator for 15 minutes to 30 minutes. Note: If you're pressed for time, you can cook the fish immediately, as the flavors are so strong, they will still permeate the fish sufficiently.
When fish is done marinading, spread a banana leaf approximately 1 foot square on a working surface (you will have to cut the leaf) - or the equivalent of parchment paper or tin foil. Place one fillet in the center of the leaf/paper/foil.
Fold both sides of the wrapping material over the fish, then fold both ends to create a square "packet". Turn it seam-side down to keep sides from opening (unless using foil, which will stay by itself). Do the same for the other fillets.
Place packets in a glass casserole dish or pie plate (to catch the drippings in case packets leak) and bake for 15 min. at 350 degrees, or longer depending on the thickness of the fillets.
After 15 minutes, open one of the packets. Insert a fork into the center of the fillet or steak (the thickest part) and gently pull back. If inside flesh is opaque and no longer transparent, the fish is cooked. If not, return to oven for another 5-10 minutes.
Over low heat, warm up the reserved curry sauce/marinade.
To serve the fish, scoop several spoonfuls of rice onto the side of the fish (right on the banana leaf, if using). Spoon some curry sauce (marinade) over the fish, then add a sprinkling of basil and/or coriander leaves. Serving Tips: This dish goes especially well with Easy Thai Coconut Rice. Serve with a chilled white wine or blush, or a cold lager, and enjoy this "quintessentially Thai" eating experience!

Grilled steak with herb butter and BARBECUE SAUCE

Grilled steak with herb butter 4 portions

Recipe

Ingredients

4 disc CUT steak

3 tbsp chef steak & grill oil

Salt Coarse ground black pepper

Herb butter

150 g Butter

1 garlic clove, pressed

2 tbsp chili sauce Slotts

1 tsp turmeric Chef

1 tbsp Worchester sauce

1 / 2 dl Parsley, chopped

Salt Chef's garlic pepper

Description

1.Mix the ingredients to the butter and allow to stand refrigerated at least one hours before serving. but do not forget to take out the a few moments before, so that the time to become soft. Can usefully be made in larger batches and frozen.

2. Brush steaks with steak & grill oil, seasoning with salt and coarse ground pepper. Fiesta them 2-3 minutes on each side, serve with Herb Butter and baked potatoes.

As an alternative to Herb butter can Kraft Bull's-Eye Original served.

Barbecue - BARBECUE SAUCE 4 portions

Ingredients

400 g crushed tomatoes

2 tbsp chili sauce

2 tbsp Vinegar

1 / 2 tsp salt

1 Krm black

1 tbsp unsweetened mustard

2 garlic cloves, pressed

2 teaspoons Worcestershire sauce

Description

Mix all ingredients in a saucepan. Boil the sauce on high heat about 10 minutes so that the sauce cook together.

To: grilled steaks, grilled chicken, sausage, fried spare ribs, pork chops. Ridge can also be used to pensling.

Coleslaw

Coleslaw 5 servings

Recipe

Ingredients:

7 dl shredded cabbage

1 tsp salt

1 carrot, grated on the coarse side of a GRATER

Dressing

1 tbsp dijon mustard

1 tsp cilli powder

1.5 dl mayonnaise of any variety

1 tsp fennel seeds

Do this

1. Add cabbage, the grated carrot in a stainless bowl, salt and mix thoroughly. Let it stand until the calendar has softened about 30 minutes, squeeze the liquid from the calendar.

2. Mix ingredients for dressing in a bowl. Mix in the urpressade Kalen, let like be in the refrigerator 1-2 hours before serving. Coleslaw is a distinctive accessories and perfect for grilled hamburgers instead of dressing.

HAMBURGERS 6 port

HAMBURGERS 6

Recipe

Ingredients

500 g Minced beef

2 yellow onion (grated)

2 eggs

3 tbsp breadcrumb

1 tbsp potato flour

1 tbsp liquid margarine

2 tbsp boston cucumber

2 tbsp sauce from green jalapeño

Salt & Pepper

Taco Spice

Let the debates stand in the fridge for about 30min before grilling, then drag it to the aroma from all the Spices better.

HAMBURGER bread 6 pc

What you need:

½ pkt yeast

6DL flour

2 dl milk

1 tbsp oil

1 tbsp sugar

Salt Sesame seeds

DO this: Bit down the yeast in a dough bowl, warm the milk to 37 degrees. Pour on & related to the yeast, add almost all meals, save a little to utbakning. Add oil + salt + sugar & work quickly up the dough. Allow to ferment in the bowl about 30min to double in size. Take up on breadboard and shape to the 6 round balls, flattening them to about 2 cm high rundlar, flat to slightly more around the edges so they become slightly crescent shaped. Add to plate with bakplåtspapper, brush with milk & litter over sesame seeds. Cook at a time about 10 min 250 degrees. Allow to cool on the grill & then cut them in half. Ready to be eaten!

Sticky spareribs with home fries and tomato & pineapple salsa

Recipe on Sticky spareribs with home fries and tomato & pineapple salsa 6 port

Tip!

The time may vary depending on oven. If you have a stove without heating should increase the temperature to 225-250 degrees. Griljera until glazen have been nice color and dried up a bit. Ingredients

5 kg thin ribs (fresh)

3 pc yellow bulbs

0.5 pc garlic salt whole black peppercorns Sticky BBQ glaze

2 dl light muscovado sugar

2 dl Japanese soybean

2 dl liquid honey

2 dl ketchup

2 pcs inch sized tubers fresh ginger

4 pc garlic cloves Tomato and pineapple salsa

1 pc fresh pineapple (alt. canned pineapple)

6 pc tomatoes

1 pot coriander

1 pc red chilli

2 tbsp liquid honey

3 tbsp olive oil salt black pepper from the mill Home fries

10 pc bakpotatis olive oil flake

salt

Do this

1. Sticky BBQ glaze: Mix the muscovado sugar, soy, honey and ketchup in a bowl.

2. Scale and tear ginger and garlic and mix in glazen.

3. Tomato and pineapple salsa: Skin, disc and Tern pineapples.

4. Tern tomatoes and mince coriander and chilli.

5. Seasoned with olive oil, honey, salt and pepper.

6. Home fries: Cut the potatoes with the peel of the rods to thick chips and spread on a plate.

7. Coil of olive oil, salt and mix. Toast in oven, about 30 min.

8. Sticky spareribs: Boil a large saucepan with water, clove, whole garlic cloves, salt and black peppercorns.

9. Divide the ribs in half so they fit in the pot and cook them slowly in 1.5 hours.

10. Turn oven to 200 degrees.

11. Take the meat and dry it with paper towels, put dampers on a Furnace sheet and brush with BBQ glaze (recipe below).

12. Griljera dampers in the oven, about 30 min. (Brushes like glaze one more time during griljering)

Whole fried entrecôte

Recipe on Whole fried entrecôte 8 port

Tips

Serve happy with roasted vegetables, which you fit to do when the oven is still on, and a good sauce. Use a roasting thermo m to make this recipe. Let the meat always be room temperature before it will be steak. Never refrigerator cold meat directly in the boiler / furnace! That is when it is easy to get a gray stripe around the steak surface. The temperature of the frying pan drops the speed and the meat will boil instead of fry.

Ingredients

2 kg well Morad Entrecote (room temperature)

4 cloves garlic 1 1 bunch parsley

3 sprigs rosemary

0.5 pot thyme flake

salt black pepper from the mill

Do this

1. Turn the oven at 120 degrees.

2. Chop the garlic and herbs and sprinkle on a tray, salt and pepper.

3. Rub into the meat in a little olive oil and roll it in spices.

4. Bryn meat in a frying pan with oil.

5. Put a frying thermometer in the meat and steak on a plate in the oven to an internal temperature of 58 degrees (medium / rare), 62 degrees (medium) or 72 degrees (well done). Calculate approximately 45-50 minutes.

6. Let the meat rest in 10 minutes before serving.

7. Disc meat in thin slices and season cut surface of flake salt and black pepper.

Grilled ROAST LAMB

Recipe on Grilled ROAST LAMB 8 port

Tips

When grills great ROAST LAMB must use a ball grill with a lid. It puts briquettes on the sides and roast in the middle so that it is not directly over heat. It is good to use a FUSEE the briquettes to quickly get an even and good glow. The coal will always be completely gray before we start to grill. Do not use too much briquettes when you grill steak, then grill to hot. It is important that the lamb fry slowly for a juicy profit. One can see that the dampers are open, so not too hot of the grill.

Ingredients

1 st ROAST LAMB on bone, about 3 kg

olive oil

black pepper from the mill

2 tbsp rosemary, dried

1 pc garlic

2 tbsp salt flake

Do this

1. Stick small holes in roast and packed the meat with garlic bits.

2. Crush the rosemary, garlic and salt in a mortar to a kryddpasta.

3. Rub the lamb meat with olive oil and herb pasta. Season with black pepper.

4. Stick a steak thermometer into the thickest part of meat and make sure the thermometer's temperature tip ports in the middle.

5. Add steak in the grill and grill the meat slowly until the internal temperature reaches 62 degrees. It takes about 1 hours.

6. Let the meat rest for at least 10 minutes before serving.

Grilled tuna with asian potato salad

Grilled tuna with asian potato salad 4 port

Recipe
Ingredients

600 g fresh tuna

400 g sweet potatoes

2 avocados

1 red onion

2 garlic cloves

2 pcs red chilli

50 g spinach leaves

1 tbsp ginger

3 tbsp honey

0.5 dl lime juice

2 dl olive oil salt and pepper

Do this

1. Roast potatoes with a little olive oil and garlic for about 25 minutes at 180 ° C.

2. Whisk together ginger with honey, lime and olive oil, taste with salt and pepper. Disc chilin thin.

3. Mix avocado, red onion, chilli & potato in limonetten.

4. Grill tuna medium rare or medium.

5. Serve with potato salad and spinach leaves.

Spaghetti with mussels

Spaghetti with mussels 4 port

Recipe

Ingredients

500 g spaghetti

1 kg mussels

2 dl white wine

1 red chilli

3 salad onions

1 garlic clove

salt and pepper

parsley

Do this

1. Cook the spaghetti in salted water.

2. Wash and scrub mussels. Fry mussels in a little oil in a large saucepan, pour in white wine and boil under a cover about two minutes. Stir in the mussels occasionally. Discard the mussels that do not open up the boiling. Pick the mussels and strain the broth. Disc garlic and salad onions thin and milling in a little oil. Pour on musselbuljongen and cook in under a minute. Mix finally pasta with mussels and the broth and taste with salt and pepper.

Penne with bacon and cream

Recipe on Penne with bacon and cream 4 port

400 g Pasta (penne)

100 g Bacon

1 Shallots

2 dl whipping cream

2-3 egg yolks Parsley

do this

1.Cut bacon into pieces or slices and fry them golden in a frying pan.

2.Pour the fat. Boil the pasta "al dente" and pour the water.

3.Beat egg yolks in the cream and heat it until it starts to boil, so it thicken. If you want to omit the egg yolks, you just boil the cream until it thicken a little.

4. Add pasta, finely chopped onion and bacon in the cream and stir. Season with salt and pepper RUDE, littered over with parsley and serve immediately!

rhubarb-crumble

Recipe on rhubarb-crumble 6 port

750 grams of rhubarb

3 pc apple (n), fixed

1 tbsp liquid honey

2 cm ginger, fresh grated

1 tsp cinnamon

2 tbsp red juice light, or cassis

50g hazelnuts

150 grams butter, unsalted

2.5 dl wheat flour

2 tbsp brown sugar Cooking

6 portions

do this

1. Ansa rhubarb and cut it in about 2 cm wide pieces. Skala, stone and divide the apples and cut them roughly equal. SIMMER rhubarb and apples with a butter-click in a roomy pot.

2. Add honey, ginger, cinnamon and cassis. Let the rhubarb boil soft but not to puree. Most of the liquid will boil away.

3. Toast the hazelnuts in a dry pan. Rub off most of the skins and chop the nuts relatively rough.

4. Preheat oven to 200 degrees.

5. Make crumblen, smuldegen. Mix flour, butter, brown sugar and hazelnuts with a fork or your fingers to a crumbly mass.

6. Pour the rhubarb compote in a ugnsfast form. Top with crumble and bake in 25-30 minutes, until smuldegen been nice color. Serve warm

Gordan Ramsey scrambled eggs

Recipe on Gordan Ramseys scrambled eggs 2 port

Take 3 eggs Breaking them in a saucepan Add in one click butter Spice up not (yet) Turn on the plate Stir all the time When it starts to thicken,

remove the pot On the pot again if you want thicker When you are satisfied with the consistency,

add in half tablespoon creme fraiche Salt and pepper taste Upload to rustic rustic bread with smoked salmon

Pasta con salsa di Pomodoro e Bracioli 4 port

Recipe on Pasta con salsa di Pomodoro e Bracioli 4 port

To cook meat in tomato sauce is very common in Maddaloni. The meat is roach and sauce, a juicy taste. Fillet is accompanied by optional vegetable supplies a practical "secondo piatto", as they cooked in tomato sauce which is served to the pasta. Right behaved more or less himself, which is not completely wrong, the guests start dropping in and you yourself just stepped out of the shower.

Recipe

Ingredients

700 g passed tomatoes

3 tbsp olive oil

1 finely chopped yellow onion

1 tbsp finely chopped garlic

10 pc shredded basil leaves

1 dl finely chopped parsley

1 tsp salt

1 krm black

1 pinch of sugar

500 g pasta, for example, rigatoni, bombardoni or fresh tagliatelle Parmesan cheese of good quality Fillet

4 discs entrecôte (à 150 g)

1.5 tsp olive oil

1 dl parsley, very finely chopped

2 tbsp garlic, very finely chopped

0.5 tsp salt

2 krm black parsley, finely chopped

Do this

1. Add the meat discs on a cutting board. Banka possibly flesh out a little with the hand loven.

2. Brush top side of beef with 1.5 tbsp olive oil, salt and pepper. Sprinkle over the parsley and garlic, and roll up the fillet. Tie on with household string or fasten with toothpicks.

3. Heat the oil in a pan. Add yellow onion and garlic, and milling onion hack but that it takes color. Add fillet and fried them little light around.

4. Pour in the crossed tomatoes, basil, parsley, salt, pepper and sugar. Tomato sauce to cover meat.

5. Bring to the boil and taste of. Add any additional salt and sugar. Boil under a cover on low heat for about 1 hours. Tomato sauce should have a fairly full-bodied texture. Is it too light, you can lift the lid at the end of boiled identity. Feel the thick, you can dilute with water.

6. Lift the fillet and remove household string or toothpicks. Put the fillet in the pan, where they can be warm in tomato sauce until it is time to serve them as main courses.

7. Boil pasta according to directions on package and serve on the Neapolitan way, freshly boiled, directly on the plates. Spoons gently tomato sauce over the pasta, but let about one third remain in the boiler, together with the fillet.

8. Tear of Parmesan cheese, eat and enjoy. And when the dishes are empty, just continue the party with the fillet.

Devilish chicken

Recipe on Devilish chicken 4 port

Chicken marinade to be 8 hours, so plan well in advance. This is a hot right, but the strength you can control by increasing or decreasing the amount of chili. Serve a delicious salad, like the pasta salad.

Recipe

Ingredients

1 chicken

2 red Spanish pepper

1 1 / 2 dl lemon juice

2 tbsp olive oil salt

Do this

1. Rinse chicken and place it breast side down. Cutting off the back leg and winkle away key legs, turn and cut off wing tips. Press the chicken to keep it flat.

2. Share chilin lengthwise and scrape out seeds, and between the walls. Hack chilin very finely and mix with lemon juice and oil. Add the chicken in a bag or in a form and turn over marinades. Marinated chicken for 8 hours.

3. Grilled: Fold in benändarna on the chicken and place chicken on hot grill grate. Salted chicken and grill on the filament. Turn it over time so that it may be an even heat. Roast: Fry the chicken in an oven at 175 ° for about 30 minutes.

Irish Stew

Recipe on Irish Stew 4 port

Recipe

Ingredients

750 g lamb back or shoulder

1 liter water

2 tsp salt

1 / 2 tsp black pepper

1 bay leaf

1 / 2 tsp thyme

1 persiljekvist

2 yellow onions

4 carrots

6 potatoes

200 g swede

Do this

1. Cut the meat into smaller pieces. Put them in a pot and pour in the water. Bring to the boil and skim well. Add salt, black pepper, bay leaf, thyme and parsley. Let it all boil slowly under a cover about 1 1 / 4 hours.

2. Rinse and nurse onion, carrot, potato and swede. Disc onion and carrots Tern. Cut the potatoes and turnip in cubes.

3. Put the potatoes and the vegetables in the pot and cook additional 30 minutes. Flavor with more spices if desired.

Galette des rois

Recipe on Galette des rois 8-10 port

2 round pastry sheets

1 large tin of canned pears

100 g dark chocolate

2 tbsp cream

1 egg Fève paper crown Roll out the pastry plates.

Disc pear halves and spread over dough.

Leave a border of 2-3 centimes around.

Melt chocolate with cream in the microwave.

Spread over the pears.

Add on an object that can serve as Fève.

Here is a small glass ball to (almost) see you at the red arrow.

Brushes the edge around the filling with uppvispat eggs.

Add the second pastry plate.

Press around the edge so that the plates stick together (I use the thumb).

Brushes the back of the cake with eggs.

Rita possibly a pattern with a knife in the surface layer - particularly useful for distinguishing several crazy with various fillings.

Cook in 210 degree oven for about 25 minutes.

Align and cut the heat of the dough may be too much color. Eat the cake warm - either relatively fresh or heated. Crest current king or queen!

vegetarian Corned Beef

Recipe on vegetarian Corned Beef 4 port
5 potatoes (ar)
2 tbsp oil
1 jar (s) grains
1 onion
1 dl wheat flour
2 garlic clove (s) Cooking
do this
1.Scale and cut the potatoes into thin slices (for it to cook faster).
2.Hacka during onion finely.
3.Mash potatoes with oil.
4.Stir down the corn, yellow onion, flour, garlic and spices in the potato moset.
5.Forma steaks and frying them on medium heat 5 minutes on each side.
6.Servera happy in pita with sliced tomatoes, guacamole and sliced onions.

Wellington beef tenderloin

Wellington beef tenderloin

Recipe

Ingredients

Madeira sauce

4 pc plaid Otten bulbs

1 pc small carrot

1 bunch parsley

1 dl madeira

4 dl calf Fund

1 tbsp tomato puree

1 tbsp butter

800 g of fresh beef tenderloin (my piece)

2 pcs of pastry plates à 30x20 cm

1 st eggs to pensling salt and pepper butter and oil for frying duxell mass

500 g fresh mushrooms

300 g smoked bacon or ham

6 pc plaid Otten bulbs

4 tbsp tomato puree

0.5 dl chopped fresh thyme

3 nypor to sort the wheat flour with

Do this

1. Madeira sauce: Chop the vegetables finely and milling in the butter. Click in tomatpurén and pour made in iran. Since calf Fund. Boil up to a sharp sky. Season with salt and pepper. Add perhaps a splash of cream.

2. Mince mushrooms, the smoked pork and onion sid fine. Put in a pot and boil together so that all the liquid is almost gone. Add to tomatpurén and boil for 10-15 min to. Dust over the flour and taste with salt and pepper and the thyme nyhackade. Set and cool.

3. Trim beef tenderloin, free from membranes. Salt and pepper dramatically and Bryn around quickly. Allow beef to cool off.

4. Place beef tenderloin center on one pastry plate. Cover the top of the beef tenderloin with 1 cm thick blanket of duxellmassan. Brushes with the uppvispade egg around the fillet. This is for connecting the second degplattan, you add the fillet over and remove redundant duxellmassan. Cut the dough. Save an edge of about 3 cm that you fold up against the fillet. Press with fork around. Brushes with the rest of the egg over the whole fillet. Cut some strips of the excess dough and Garnish with a grid.

5. Cook steak in Wellington 175 gr in about 30-35 minutes, then you have medium pink meat. Note: Let the meat rest after baking for at least 15 minutes. Otherwise, run the juice from the meat when you cut it up. Serve with crispy lettuce and madeira sauce.

Coq au vin

Recipe on Coq au vin 4 port

Ingredients recipe

500 g Drumsticks fillet or chicken fillet

1 tsp salt

1 krm black pepper

100 g smoked bacon

2 garlic cloves

1 leek

150 g fresh mushrooms butter & rapeseed oil

3 dl red wine

1 dl water

2 tbsp chicken Conc Fund

3 bay leaves

2 tsp rosemary

1 tsp thyme

1 tsp cornstarch

Do this

1. Cut the chicken into large pieces. Season with salt and pepper. Shred pork.

2. Scale and chop garlic. Coarse shred the leeks and share possibly the fungus.

3. Bryn chicken around the butter & rapeseed oil in a frying pan until it had color.

4. Add over the chicken in a pot. Pour in wine and water. Add Fund, laurel and thyme. Boil the lids about 5 minutes.

5. Fry meanwhile pork, garlic, leeks and mushrooms in butter and rapeseed oil in frying pan. Put it down in the pot.

6. Stir the corn starch in some water and mix into the pot. Boil on low heat for a few more minutes. Check that the chicken is finished by

7. Garnish happy with fresh thyme and serve with such as rice or boiled potatoes.