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.