Stuffed Tomatoes 8 ripe tomatoes250 g day or two old bread4 eggs1 red onion1 Tbsp dried basilolive oilsalt Cut tops of tomatoes. Reserve to tops for later. Core tomatoes and place upside down to drain. Dice tomato core and place in a bowl with crumbled bread and 5 tablespoons olive oil. Add salt and let soak for about 2 hours.…
Pineapple Duck Breasts 600 g duck breasts500 g fresh pineapple100 g small onions or spring onion bulbs50 ml cognac (or vinjak)20 g butterthymesaltground black pepper Make cuts on duck skin. Add deep frying pan and place meat in it, skin side down. Fry on both sides until they brown. Remove meat from the pan, add butter and fry onions for…
Duck Breasts In Orange Sauce(adapted from here) 2 pieces duck breasts, with the skin1 tsp butter3 cloves garlic1 orangejuice of 1/2 lemon100 ml red wine2 Tbsp orange marmalade1 tsp corn starchsaltground black pepper Make cuts on the skin. Fry them on high heat on a non stick pan. Fry the side with skin first, so it can release fat. When…
Apple And Chicken Curry 800 g chicken breasts4 small red apples1 small celery root1 Tbsp curry powder1/2 glass white wine1 tsp tomato puree1 clove garlic2 bay leavesolive oilsaltground black pepper Cut meat into bite sized pieces. Grate celery. Heat some olive oil in a pan. Add pressed garlic, celery and curry and fry until celery softens. Add meat and fry…