Inlagd sill
Det här är ett grundrecept för inläggning av sill och är en klassisk sill som passar de flesta i smaken. Vi gör den både till jul, påsk och midsommar. Tid: ca 20 min Hållbarhet: Upp till en vecka Antal portioner: ca 4 Ingredienser 4 filéer salt sill (ca 300g) 1 liten rödlök 1/2 morot ca […]
Pulled Pork
Pulled pork is a form of barbecue in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a slow cook method. With these extended times at low temperatures, the meat becomes tender enough that it can be “pulled”, or easily broken into individual pieces.In the United States, […]
Jollof Rice
Jollof rice, also called ‘Benachin’ meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Ghana, and Liberia. [column […]
Jerk Chicken
Jamaican Jerk can be a sauce or a seasoning and can be a delicious way to add a fiery and zesty spice to your menu. Once used as a meat preservative by the Arawak Indians, they later seasoned their meats with a rub dominated by all spice berries and leaves, and roasted over a wood […]
Slow Cook Lamb
[column type=”1/2″] [x_gap size=”30px”] The flavor of the shoulder makes it one of the nicer cuts and is in fact more economical to buy than the leg. With a nice slow cook it turns out to be wonderfully tender combined with a nice array of root vegetables it should turn out to be a favorite. […]