Cold cuts of meat on the buffet is so smooth. One can take what meat you want, browning it, cook it in the oven and then pour over the marinade gymnasium darmstadt you like. And so like a little fresh herbs. You can prepare in advance and then just serve. Balsamicomarinerad chicken with garlic chopping, rosemary and sage, 6 pers./10 buffet gymnasium darmstadt port. 1 kg chicken gymnasium darmstadt fillets 2 tsp salt 2 tsp black pepper Marinade: 1 cup olive oil 1 cup balsamic vinegar 4 tablespoons honey 1 teaspoon salt 1 pinch ground black pepper Garlic and örthack: 3 garlic cloves, finely chopped gymnasium darmstadt pot sage, roughly chopped pot rosemary, coarsely chopped Preheat oven to 200 . Fry the chicken fillets in oil in batches so they get nice color. Season with salt and pepper. Place them in a baking dish. Bake in middle of oven 15 minutes, until they reached 70 internal temperature. Mix all the marinade ingredients. Add the grilled Baltic chicks in double plastic bags. Pour over the marinade and let marinate in the refrigerator overnight. Turn the bag several times in the meantime. Mix the garlic, sage and rosemary in a bowl with a lid until a moment before serving. (Here is to prepare the day before) Cut the fillets into thin slices and arrange on a serving dish. Spoon the marinade over the meat and sprinkle with garlic and örthacket. (Here yesterday gymnasium darmstadt to prepare for an hour before serving)
Pork fillet with lemon, chilli and thyme, 6 pers/10 buffet port. 1 kg pork or pork tenderloin salt & black pepper Marinade: cup white wine vinegar or white wine cup olive oil lemon, juice + a little zest 2 red chilli, finely chopped 2 cloves garlic, crushed 1 teaspoon salt 1 pinch white pepper 1 cup fresh thyme Preheat oven to 200 . Fry the fillets around the oil until golden. Season with salt and pepper. gymnasium darmstadt Place them in a baking dish. Fry finished in the oven for about 30 minutes until they reached 65-70 internal temperature (the temperature rises a little when the meat is allowed gymnasium darmstadt to rest so it does not need to be perfectly clear). gymnasium darmstadt Mix together the marinade ingredients. Put the fillets in double plastic bags and pour over the marinade. Let them marinate in the refrigerator overnight. Turn the bag several times in the meantime. (Here is to prepare the day before) Cut the meat into slices and pour over the marinade. Let then happy meat stand the cold another couple of hours. (Here yesterday to prepare for an hour before serving) Sprinkle with fresh thyme and ev. little more chili before serving.
Hi, I cooked pork loin with lemon, chilli and thyme, a dinner for 20 people half of them children. SUCCESS. For the kids I served the pork but without the extra marinade. Used frozen pork in larger chunks. Served with potato gymnasium darmstadt gratin. Would highly recommend this to larger dinners. Self becomes the favorite in the replay in February when the mother should have the party. Thanks
Hey. must be home a little gymnasium darmstadt work mates at dinner next week after work. Found this recipe with lemon, chilli and thyme, sounds great when you can prepare a lot before. But what do you think you can bid on more than potato, think it feels a little too plain :) Grateful for suggestions.
Sorry for the late reply! There is much to choose instead of potato gratin. The links are some tips. I like salads with lots of ingredients as accessories. It may be hot (roasted root vegetables, fried halloumi, mixed fried vegetables gymnasium darmstadt ich bulgur, etc.) or cold (this time of year is kålsallader with cheese a favorite). Best of luck. http://remsansbistro.blogspot.se/2012/08/kraftskiva.html?m=1 http://remsansbistro.blogspot.se/2012/06/nar-jag-nastan-glomde.html?m=1
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