Wild Zwijnsbout met Dessertwijnsaus
1 wild zwijnsboutwildkruiden *60 gram roomboter1 elzonnebloem-, raap- of druivenpittenoliepeper 3 dl wildfond (of reeds ingekookte kalfssbouillon)2 dl. dessertwijn bv. Banyuls, Sauternes zoutpeper Bestrooi de wild zwijnsbout met de wildkruiden en […]
Venison Steak with Crushed Potatoes,Green Beans and Mushrooms
Ingredients: 4 venison steaks at room temperature */400 gr (brown) mushrooms1 shallot500 gr potatoes200 gr string beans, broken50 gr butterred winebalsamic vinegarsaltfresly milled pepperherbs for garnishing Preparation Boil the potatoes […]
Vienna Schnitzel French Fries Tomato SaladWiener Schnitzel Patat Frites Tomatensalade
Ingredients: 4 veal or pork escalopes of. approx. 150gr each (or 4 readymade breaded veal schnitzels) To finish:15 g butter2 tablespoons sunflower-, rape- orpeanutoil for frying *flour for breading1 beaten egg for […]
Pannegies (lamsvlees)
400 gram lamslappen met vetrandjes15 gram roomboter2 bruine uien2 eetlepels bloem3 deciliter lamsbouillonzoutpeper uit de molennootmuskaat1½ bosje bladpeterselie1 eetlepel dunne room Snijdt het lamsvlees in dobbelstenen.Verhit dan de roomboter in […]
Rosbief ( Roast Beef Dutch Style )
If your idea of roast beef is a well-cooked tough dead piece of meat, then this recipe is not for you ! Ingredients: top rump roasting joint approx. 800 gr.butter […]
Roasted Lamb Shank with Red Cabbage and Roast Potatoes
2 lamb shanks 1 medium sized carrot1 medium sized turnip1 medium sized parsnip1 medium sized onion1 litre of vegetable stock 1 small red cabbage6 small potatoes a few clovessalt and […]
Pork Medallions withCream and Mustard Sauce
750g pork tenderloin (fillet)2 teaspoons of olive oil15g butter2 shallots, chopped4 tablespoons white wine250ml double cream2 level teaspoons of Dijon mustardfreshly ground black pepperSalt new baby potatoessuger snaps trim the […]