I continue with my favorite, which of course tastes best with fish or meat, smoked or grilled salmo

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As promised ... I'll get to something while still in memory. Will of course take a little here and there from different recipes, transform and hum and growl, smack and fantasize and eventually becomes buffet crown casino its own version. Start with pork tenderloin that is eaten lukewarm or room warm and make it an excellent buffet right because you can finish it the day before. Slice and place on the feast day and beat other marinade over. DOUBLE MARINATED GRISFILÈ buffet crown casino (of course goes equally well with beef tenderloin) 8-10 buffe'portioner, 1.2 kg pork fillet First marinade: 2-3 tablespoons soy sauce 1 tablespoon hoisin buffet crown casino sauce 2 tablespoons jus rôti 4 tbsp oil 1 tsp honey 2 crushed garlic cloves, black pepper Mix marinade in a plastic bag and add the meat. Turn occasionally. Can be made t.om 2 days before the party. buffet crown casino But the meat should at least be in the marinade for a few hours. Then take the meat from the marinade and fry the fillets around the hot frying pan so it gets a beautiful browned color. Add fillets in a long ungspanna and after frying in 175 degrees until the inner temperature shows 70-72 degrees, about 20-30 minutes depending on size and amount. Other marinade: 3 tablespoons water 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1.5 cup oil 1 red chilli, buffet crown casino finely chopped 1-2 garlic clove, finely chopped a handful of parsley, finely chopped 1 jar capers, drained and / or finely chopped bell pepper 1 tbsp ox el veal stock ground black pepper Put it down hot tenderloin in marinade and let stand at least 2 hours, I had over natten.Vänd sometimes and scoop the marinade over the meat. Slice the meat into thin slices and arrange on serving plate and turn the marinade over. Garnish with parsley and / electric orange wedges. Season with more salt if necessary and pepper.
It was the tenderloin, then I continue with the chicken skewers that you can also make ready the day before. Herb marinated CHICKEN SKEWERS approx. 12 chicken skewers 4 pieces kycklingfileér wooden skewers (let the skewers soak for a few hours before the chicken threaded on) Marinade: 1 cup parsley 1 small pot of fresh basil 1 pc clove garlic 1 tablespoon buffet crown casino lemon juice 1 teaspoon lemon zest 0.5 cup olive oil 2 tbsp chicken stock Multiply the amount depending on how many fillets buffet crown casino to be cooked. This dish goes like I said to do the day before. Let the chicken skewers lie in the marinade one or two days before serving, depending on whether you roast them the day before the party, or the same day. The skewers can be served both hot and cold. . Blend all ingredients until smooth and green marinade in blender. Pour the marinade into a deep oven-proof dish. Cut each chicken breast into three pieces lengthwise. Thread the chicken on wooden skewers and lay down in the marinade. Make sure the marinade is distributed evenly, and turn occasionally. buffet crown casino Preheat the oven to 150 degrees. The steak skewers quickly in a frying pan, they'll get a golden brown color. Add salt and pepper. Return the skewers in ungsformen and rocking buffet crown casino with the marinade and place in the oven for 10-15 minutes.
I continue with my favorite, which of course tastes best with fish or meat, smoked or grilled salmon marries perfectly with this dish! ROASTED WITH BEETROOT RUCCOLA SALAD 4-5 medium sized beets (400-500 g), peeled and cut into 2 cm thick slices 1 tablespoon balsamic vinegar Salt and ground buffet crown casino black pepper 2 tbsp rapeseed oil electricity olive oil 1 tbsp raw sugar 8 small handfuls (200g) arugula 8 small handfuls (25 g) diluting rödbetsblad (optional) Juice of 1 lemon 2 tbsp rapeseed oil electricity olive oil 2 cups chopped toasted cahwenötter 120g feta or chevré crumbled or grated 1) Preheat oven to 180 degrees. Add rödbetsklyftorna in a large ovenproof dish lined with baking paper and pour over the mixture of oil, sugar, vinegar, salt and pepper. Spread into an even layer. If you want to speed up the process, boil them whole, unpeeled beets hours, let cool slightly, peel and clove to then put them in ungsformen.
3) Mix the arugula salad and the delicate beetroot-leaves, if you chose to use them, with the pressed lemon juice and the second measure oil and place on serving dish. Top with the roasted beets and sprinkle with toasted cahwenötter and feta electricity chevré before serving. Served lukewarm email