lamb
Ingredients for 4 people: For the puree: 600 g floury potatoessalt1-2 cloves of garlic50 g butter½ teaspoon fennel seeds, pepper For the peas: 1 small onion1 tablespoon buttergrated peel of ½ organic orange200 g frozen peassome mint leaves For the lamb: 2 lamb carrée of 300 g each1 tablespoon oil, a few sprigs of thyme200 ml lamb stock (from the jar)2 tablespoons Cumberland sauce Preparation: 1. Peel, wash and halve the potatoes. Boil in salted water for about 25 minutes.Peel garlic and dice finely. Heat butter. Fry garlic and fennel seeds until golden brown. Drain potatoes and mash with a pot...
FoodCentrale (English)
Ingredients for 4 people: 250 g carrotssalt250 g lamb fillets1 small green chili pepper1 onion1 clove of garlic1 tablespoon olive oilpepper1 geh. tsp. flour400 ml meat broth (instant)25 g green olives (pitted)300 g pennesome basil leaves Preparation: 1. First boil the water (about 5 l) for the penne. 2. Peel the carrots, cut them into pieces and cook them in salted water for about 10 minutes. 3. Cut the lamb fillets into bite-sized pieces. Clean, rinse and cut chili pepper into rings. Peel and chop onion and garlic. 4. Heat olive oil. Sauté lamb filets in it. Add onion, garlic and chili and st...
FoodCentrale (English)
Ingredients for 4 people: 200 g long grain ricesalt1 each red and green bell pepper1 zucchini400 g pumpkin1 onion1 bunch thyme2 tablespoons pine nuts4 tablespoons olive oil30 g dried cranberriesPepper For the lamb chops: 2-4 cloves of garlic8 lamb shank chopssalt, pepper2 tablespoons olive oil4-6 small sprigs of rosemary Preparation: 1. Cook rice in salted water according to instructions. Quarter, clean and rinse peppers. Rinse and clean zucchini. Peel pumpkin and remove seeds. Chop vegetables into small cubes. Peel and dice onion. Rinse thyme and remove the leaves from the stems. 2. Dry roast...
FoodCentrale (English)
Ingredients for 4 people: ½ bunch coriander2-3 cloves of garlic2 tablespoons olive oilPepper16 lamb chops of approx. 50 g eachSalt For the dip: 30 g dried tomatoes (without oil)200 g fresh bottled tomatoes125 g crème légère1 tsp pickled green pepperSalt2 tbsp chopped parsley Preparation: 1. Rinse coriander, shake dry and chop finely. Peel the garlic and chop finely. Mix with olive oil and pepper. Rub the lamb chops with the marinade. Cover and leave to marinate for about 1 hour. 2. For the dip, chop the dried tomatoes and fresh tomatoes and puree them not very finely. Stir in the crème légère....
FoodCentrale (English)
Ingredients for approx. 4 servings: 1 clove of garlic3 stalks parsley60 g soft butter4 tsp herbs de Provence50 g breadcrumbs40 g Parmesan (finely grated)saltPepper (from the mill)2 lamb carrées (approx. 450 g each, ready to cook)3 tbsp olive oil Preparation: 1. Peel garlic, dice finely. Wash parsley, shake dry and chop finely. Mix both with butter, herbs de Provence, breadcrumbs, Parmesan and season with salt and pepper. 2. Remove any fat and sinews from the lamb carrées, fry in olive oil for approx. 2 min. on each side and season with salt. Sauté for 2 minutes on each side and season with sal...
FoodCentrale (English)
ingredients for 4 people: 800 g lamb (boneless leg of lamb).2 small onions, peeled2 tbsp tomato purée2 cloves of garlic150 g smoked pork belly / bacon2 - 3 tbsp olive oilSaltPepper from the mill1 tbsp flour200 ml meat stock125 ml dry red wine1 sprig of rosemary, finely chopped Preparation: 1. Wash the lamb, dab dry and cut into cubes, season with salt and pepper. 2. Peel the garlic cloves and chop finely. Peel the onions as well and cut into large cubes. 3. Heat the olive oil in a saucepan and sear the lamb on all sides. Sear vigorously on all sides. Cut the bacon into thin strips and add with...
FoodCentrale (English)
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