sauce
Ingredients for 4 people: 1 kg of brisket2 bay leaves2 cloves2 eggs1 bunch of herbs for Frankfurt green sauce (parsley, chervil, sorrel, burnet, chives, borage, cress)1 egg yolk1-2 tablespoons medium hot mustard5 tablespoons olive oil1-2 tablespoons herb vinegar150 g sour cream100 ml milksalt, pepper300 g carrots400 g potatoes1 stick of leek Preparation: 1. Wash brisket, place in a large pot and bring to a boil. Drain the water again, make up again with fresh cold water. Add bay leaves and cloves. Cook at low heat for about 2 hours. Skim off foam in between. 2. Meanwhile, for the sauce, boil e...
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Ingredients for 4 people: 3 slices of toast6 tablespoons milk2 shallots1 tablespoon butter400 g ground beefsteak1 egg (S)2 tsp hot mustardsalt, pepper2 tbsp. oil For the sauce: 1 shallot1 tablespoon butter250 ml vegetable broth (instant)50 ml cooking cream1 tsp flour4 radishes1 bunch of parsley1 tablespoon caperssalt, pepper Preparation: 1. Remove the crusts from the toast, dice finely and mix with the milk. Peel shallots and finely dice. Heat butter. Fry shallots until translucent. Mix beefsteak mince with egg, mustard, toast, shallots, salt and pepper to a smooth dough. Knead into a smooth d...
FoodCentrale (English)
Ingredients for 4 people: 1 lamb carrée (approx. 500-600 g)salt, pepper2 sprigs of rosemary250 ml lamb stock (from the jar)juice of 1 orange1 tablespoon dark sauce thickener Also: 4 large potatoes, mainly firm boiled2 tablespoons olive oil2 sprigs rosemarysalt500 g spinach leaves1 onion1 clove of garlic1 organic orange2 tablespoons sunflower seeds2 tablespoons butterpepper, 1 pinch freshly grated nutmegrosemary to garnish Preparation: 1. Season lamb carrée with salt and pepper. Heat a dry coated frying pan. Sauté lamb carrée, adding rosemary sprigs to the pan. Add rosemary sprigs to the pan. P...
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Ingredients for 4 persons: 250 g fillet of beeflemon pepper200 g shallots (or pearl onions)1 tablespoon oil1 tablespoon butter2 tablespoons grainy Dijon mustard½ tsp honey100 ml beef stock (from a jar)150 ml whipped cream4 tomatoes40 g green olivespeppersome basil leaves Preparation: 1. Cut the fillet of beef into slices a good 1 cm thick, season on both sides lemon pepper. 2. Scald shallots with boiling water, let stand for 5 minutes, rinse with cold water and peel. 3. Heat oil and butter. Sauté fillet slices briefly on both sides, remove and set aside. 4. Sauté the shallots in the frying fat...
FoodCentrale (English)
Ingredients for 4 people: 1 bunch of greens2 onions800 g beef for braisingsalt, ground pepper2 tablespoons oil2 bay leaves4 juniper berries500 ml meat broth (instant)100 g red currant jelly1 tsp sambal oelek2 tablespoons cornstarch For the Brussels sprouts: 500 g Brussels sproutssalt40 g hazelnut kernels2 tablespoons butter1 pinch of freshly grated nutmeg Preparation: 1. Clean, wash and cut greens into pieces. Peel onions and coarsely dice. Rub meat with salt and pepper. Heat oil in a casserole. Brown meat in it all around. Add greens, onions, bay leaf and juniper in the drippings. Pour in sto...
FoodCentrale (English)
Ingredients for 4 people: 4 onions1 stalk of thyme4 rump steaks (175 g each)salt, pepper2 tablespoons oil2 tablespoons butter150 ml red wine Preparation: 1. Peel onions and cut into rings. Strip thyme leaves from the stem. 2. Season rump steaks with salt and pepper. Heat oil in a frying pan and sear the steaks on both sides. Reduce heat and sear steaks for about 35 minutes, turning occasionally. Remove steaks from pan and keep warm. 3. Add butter to the pan and heat. Fry onions in it until light brown, add thyme. Deglaze with red wine and reduce slightly. Season with salt and pepper. Arrange t...
FoodCentrale (English)
Ingredients for 4 people: 2 tablespoons coffee beans1 tablespoon coarse sea salt1 tablespoon pink pepper berries1 bay leaf500 g pork tenderloin3 onions2 tablespoons oilsaltpepper50 ml port wine1 small sprig of bay leaf1 heaped tablespoon dark sauce thickener4 - 6 tablespoons of whipped cream Preparation: 1. Pound coffee beans, sea salt, pink pepper berries and 1 coarsely chopped bay leaf in a mortar. Wash pork tenderloin and pat dry. Peel onions, chop coarsely. 2. Brown meat in hot oil on all sides. Season with salt and pepper. Remove meat from pan and roll in coffee mixture. Deglaze pan with ...
FoodCentrale (English)
Zutaten für 4 Personen: 12 Riesengarnelen, roh, ohne Schalen1 großes Hähnchenbrustfilet, ca. 300 g1 EL Öl200 g Joghurt, 0,1 % FettSalz, PfefferChilipulverabgeriebene Schale und Saft von 1/2 Bio-Limette1 Avocado (z.B. Hass)6-8 Stiele Koriander Außerdem:Holzspießchen (gewässert)1 EL gehackte Erdnüsse zum Bestreuen Zubereitung: 1. Garnelen abspülen und trockentupfen. Hähnchenbrustfilet längs in dünneScheiben schneiden. Garnelen auf die Holzspießchen stecken. Hähnchenbruststreifen ziehharmonikaartig auf die Holzspießchen stecken.Garnelen und Fleisch dünn mit Öl bepinseln. 2. Joghurt mit Salz, Pfef...
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Chili - Marinade: 1-2 Chilischoten1 TL Paprikapulver (edelsüß)0,5 l Pflanzenöl Zubereitung: Chili längs einritzen, entkernen, Chili hacken. Mit 1 Paprikapulver mischen. Ca. 100 ml Öl zufügen, umrühren. Ziehen lassen, bis sich das Paprikagewürz am Boden abgesetzt hat. Fleisch während des Grillens mit der Marinade bepinseln. Honig - Senf - Marinade mit Dill: 2 Stiele Dill1 EL mittelscharfer Senf3 EL Honig0,5 l PflanzenölEvtl. einige Kapuzinerkresseblüten Zubereitung: Dill hacken. Mit Senf und Honig verrühren. Öl unterschlagen und ziehen lassen.Einige Blüten von Kapuzinerkresse zum Garnieren zufü...
FoodCentrale
Zutaten für 4 Personen: 800 g Lammfleisch (Lammkeule ohne Knochen)2 kleine Zwiebeln, geschält2 EL Tomatenmark2 Knoblauchzehen150 g geräucherter Schweinebauch / Speck2 - 3 EL OlivenölSalzPfeffer aus der Mühle1 EL Mehl200 ml Fleischbrühe125 ml trockener Rotwein1 Rosmarinzweig, fein gehackt Zubereitung: 1. Das Lammfleisch waschen, trocken tupfen und in Würfel schneiden, mit Salzund Pfeffer würzen. 2. Knoblauchzehen schälen und fein hacken. Die Zwiebeln ebenfalls schälenund in grobe Würfel schneiden. 3. Das Olivenöl in einem Topf erhitzen und das Lammfleisch von allen Seitenkräftig anbraten. Den S...
FoodCentrale
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