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.

Italian lasagne

Recipe on Italian lasagne 4 port

Ingredients recipe

500 g high rev to grind, or minced meat

100 g mushrooms

100 g smoked bacon

1 can of tomatoes passed (400-500 gr)

1 dl tomato puree

4 cloves garlic

2 tbsp olive oil

2 tbsp butter Salt Black

100 g cheese to grate

10 pc lasagne sheets (green)

BECHAMEL SAUCE:

7 dl milk

2 dl whipping cream

100 g butter

1 dl wheat flour Nutmeg (riv some features)

Pepper

Salt

Do this

1. Grind the meat if you choose to do it yourself.

2. Cutting sid pork and chapinjonerna fine.

3. Mince garlic.

4. Fry the meat in a boiler with soft until it is browned.

5. Fry then sid pork, mushrooms and garlic in a little olive oil until it is golden browned.

6. End of having in tomatpurén.

7. Put everything in a thick-bottomed pan (like an iron pot) and pour in the tomato passed.

8. Season with salt and freshly painted black.

9. Let everything in the pot CHUG 30-40 minutes.

10. Take a slightly deeper ugnsform and add a layer of tiles at the bottom.

11. Alternated with a layer of sauce and grated cheese and a layer of mincemeat.

12. Continue until all tiles are exhausted and conclude with a final layer of Bolognede, bechamel and cheese.

13. Put into oven and bake in 20-30 minutes at 200 degrees.

14. BECHAMEL SAUCE:

15. Heat the milk cream alongside.

16. Melt the butter and powder over the flour.

17. Stir with a whisk so that the flour dissolves in the butter thoroughly.

18. Turn in half of the warm gräddmjölken and stir so it will be smooth and nice.

19. Wrap the rest and mix on.

20. Let simmer slowly in 5-10 minutes.

21. Season with salt, pepper and a few strokes on nutmeg hazelnut.