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Poularde with capers and olives capers

This chicken recipe from Umbria in Italy is also available on kuecheundkeller.at

INGREDIENTS:

Poulardenteile 4 (breast or leg) , 1 teaspoon rosemary, 2 tablespoons tomato juice and peel of 1 untreated lemon, 2 anchovies fillets 50g black olives, pitted and halved 2 tablespoons capers, chopped 200 ml white wine, 2 garlic cloves, 6 tablespoons olive oil, about 8 peppercorns 1 bunch parsley, salt and pepper.

PREPARATION:

crushed in a mortar rosemary, garlic cloves and peppercorns. Mix with 2 tablespoons olive oil, salt and grated lemon peel. Rub the chicken to cover it and take at least 30 minutes. Heat the remaining olive oil and fry the chicken until golden brown all around. Stir



the lemon juice with tomato paste and pour white wine, and simmer everything for about 15-20 minutes over medium flame. Rinse the anchovy fillets, finely chop and stir together with the olives and capers to the sauce. Simmer for another 5-10 minutes and then season to taste with salt and pepper. With chopped parsley and serve. Serve with rosemary roasted potatoes or polenta.

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find recipes with capers on kuecheundkeller.at

The closed buds are harvested in the spring by hand and are inedible raw. First you will be one day and then withered in coarse sea salt brine, vinegar or oil loaded. This results in Capri acid and glucosinolates, which give her the capers tangy-spicy flavor.

capers should closed, his olive green to bluish green and as small as possible. They taste finer than the larger ones, because of the lower yield of crops but also more expensive.

The best capers are to come from southern France, where they are the size in "nonpareils (small)," Surf Ines "," Fines "," Mifines "," Capucines "," greatcoat "and" Communes "(large) divided. The Aeolian Islands are known for their good capers. This is especially true of Salina, which takes place in June, a "caper festival."

Mostly as a side dish or tapas - especially in Spain - also about two inches big caper berries, also called capers served. They are placed as capers in vinegar or oil. With them also apply to smaller items ("Fino") as the better quality. Capers are added to hot dishes only at the very end, as some ingredients with heat dissipate quickly.

salted capers, as they are preferred in the Italian and English cuisine its authentic flavor due must first be soaked. Because of their very special taste , other spices sparingly come to use. The most popular dishes include Italian capers Vitello tonnato and the East Prussian meatballs.

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steaks on Farmers

This barbecue recipe and more can be found on kuecheundkeller.at

PREPARATION:

four pieces of beef sirloin, 250 g, salt, some pepper, a little oil for brushing, 500 g French fries (frozen), plenty of oil for frying, 120 g of coated bacon, 600 grams of vegetables of your choice, 1 liter of water 1 teaspoon salt, 1-2 tablespoons butter, salt, pepper (to taste) 4 eggs.

PREPARATION:

fillets with salt and pepper, brush with a few drops of oil. On the prepared grill (pan) according to the wish of nearly raw - by half or whole grill (cook). Pommes frites with mesh fry in hot fat. salt until just before serving. Slices of bacon cut like a comb. place in the final minute of the steaks on the grill (pan).



vegetables as usual in salted water. In swing more or less butter. Season with salt and pepper. A fried egg on each steak and garnish the other side dishes to steaks.

Tip: buy only well-seasoned sirloin, or 1 day marinated with oil in the refrigerator. Beverage suggestion: red wine: Burgundy.

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Art Vitello tonnato

This appetizer from Italy and much more can be found on kuecheundkeller.at

INGREDIENTS:

2 eggs (size M), 1 carrot, 1 / 2 leek, 1 celery
1 can tuna (150g drained weight) , 1 / 8 l white wine
3 anchovy fillets (in oil), 1 / 2 l vegetable broth, 1 bay leaf
1 teaspoon peppercorns, salt, 400 g veal roast, 4 tablespoons capers
1 tablespoon salad mayonnaise, 1 tablespoon lemon juice, 4 tablespoons olive oil, pepper lemon wedges for serving.

PREPARATION:

eggs hard boil for about 10 minutes, rinse and peel cold. Peel and chop carrots. Wash the leeks and celery, and chop. Drain the tuna. Anchovy fillets, pat dry with paper towels. Carrot, leek and celery with about 1 / 2 water in a saucepan. Wine, broth, bay leaf, peppercorns and some salt. Sud boil, put in meat so that it is completely covered. Veal, cover and simmer over low heat about 50 minutes. Veal roast to cool in the broth.



halved eggs, use egg whites up elsewhere. Yolk, Tuna, anchovies, capers and 2 tablespoons of mayonnaise in the blender. Place all ingredients in a blender puree. Lemon juice, oil, and about 9 EL Fleischsud add puree again. Tuna sauce with salt and pepper to taste. Veal with a sharp knife, cut into thin slices. Meat on plates, pour tuna sauce and capers.

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Greek Maccheroniauflauf - Pastitio

This Greek recipe and many more, visit kuecheundkeller.at

INGREDIENTS:

400 g macaroni, 400 g minced Beef, 4 eggs,
2 onions, 1 clove garlic, 1 can Pelati, 125 liters of milk,
1 / 2 bunch thyme, geh, 1 / 2 bunch parsley, chopped,
1 pinch nutmeg, 1 pinch of cinnamon, 2 tablespoons olive oil, 3 tablespoons butter 3 tablespoons flour, 4 tablespoons Parmesan, freshly grated, Butter for the tin, salt and pepper.

PREPARATION:

Maccheroni one-stop once or twice, in plenty of boiling salted water for 5 minutes, drain and parboil. Eggs with Parmesan verquierlen, season with pepper and nutmeg and mix with the noodles. Finely chop onions and garlic in hot Fry oil. Add meat and brown all round strong. Break up tomatoes coarsely, meddle and season with salt, pepper and cinnamon. Now, simmer 20 minutes.



Meanwhile, melt butter, stir in flour and fry can be bright. Pour in milk slowly and cook to a creamy bechamel sauce can. Season with salt, pepper and nutmeg. A mold with butter and pour pasta ground, chopped herbs and meat sauce alternately over each other. Complete with pasta and sprinkle it with the bechamel sauce. Bake in preheated oven at 200 ° C about 40 minutes. Before serving in the half-open tube can be a little rest.

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potato salad with radishes

Ideal as a BBQ side dish. Pay attention to the remarkable marinade! This salad recipe and much more can be found on kuecheundkeller.at

INGREDIENTS:

500 g potatoes, boiled water, 2-3 tablespoons olive oil, 150 g streaky, smoked bacon, 1 onion, 250 g of vegetable broth, 75 ml white wine vinegar, salt, pepper, 1 pinch nutmeg, 1 pinch cayenne pepper 2 bunches radishes, 50 ml sunflower oil, 150 grams lettuce, 1 bunch of chives.

PREPARATION:

the potatoes under running water brush, in a pot, salt water Pour the potatoes and cook for 15-20 minutes until al dente. Drain the potatoes, let cool slightly, peel, slice and place in a bowl. Heat the olive oil in a pan. Cut the bacon into small cubes, add and omit short. Peel the onion, finely dice the bacon and fry briefly give. The vegetable broth and white wine vinegar Pour, bring to the boil with salt, pepper, nutmeg and Cayenne pepper and remove from heat.



Clean the radishes, washed, cut into thin slices. give with the dressing and sunflower oil to the potatoes and mix gently. The potato salad can stand briefly, seasoning again with salt and pepper, to end the selected, washed lettuce mix in the potato salad decoratively, sprinkle with fresh chopped chives and serve immediately.

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Grilled shrimp skewers with fruit

This barbecue recipe, and much more can be found on kuecheundkeller.at

INGREDIENTS:

2 lemons (untreated), 12 ready to cook shrimp
lemon pepper 12 cherry tomatoes
1 butter baguette filled with garlic butter
60 g garlic butter.

PREPARATION: Wash thoroughly

lemons, cut into eighths and this half. Wash shrimp and pat dry. Wash tomatoes. The more a tomato, a shrimp and a slice of lemon put on a spit. The buttered baguette with garlic butter in a preheated oven (175 ° C) 10-12 minutes.



The Garlic Melt butter in a pan, place skewers on a piece of aluminum foil and brush with the melted butter. On the grill under hot grill for 8-10 minutes turning. Finally, season with lemon pepper and serve with the butter baguette with garlic butter.

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turkey

This barbecue recipe, and much more can be found on kuecheundkeller.at

INGREDIENTS:

turkey breast 600 g, salt, pepper, 3-4 spring onions, vegetable broth to blanch, 1-2 mangoes, 2-3 bananas, juice of 1 lemon, 100 ml olive oil, 2-3 tablespoons honey 2-3 tablespoons chili sauce 1 teaspoon five-spice powder, 1 chilli pepper, 1 bunch of sage, 2-3 tablespoons butter, herb branches for garnish.

PREPARATION:

the turkey breast fillet washed under running water, pat dry and cut into bite-sized cubes, season with salt and pepper. Clean the green onions, cut into 3-4 inch pieces and blanch in boiling vegetable stock, remove and drain well. Peel the mangoes, loosen the flesh from the core and cut into pieces. Peel the bananas, 1-2 cm thick slices with lemon juice Drizzle. Add meat, onions and fruit pieces alternately onto skewers and brush with olive oil. Stir



the honey with chili sauce and five spice powder. Cook the skewers on the grill, abglänzen after the end of cooking with honey glaze. The chilli pepper clean in half, remove seeds, dice finely or cut into slices, mix with the sage-selected. Heat butter in a pan, add chilli and sage and fry briefly. The turkey skewers decoratively, to coat with the remaining glaze, the sage chili Add Garnish with sprig of herbs and serve immediately.

1 / 2 l yogurt (in bold):

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Tsatsiki

This refreshing recipe from Greece and it is much more to



INGREDIENTS kuecheundkeller.at , 3 - 6 garlic cloves (to taste), 1 tablespoon lemon juice (or vinegar), 3 - 4 tablespoons olive oil, 1 / 2 teaspoon salt, 1 / 2 teaspoon shredded oregano, crushed 1 pinch of pepper, 1 large cucumber.

PREPARATION:

yogurt in a suitable bowl with a whisk stir until smooth. Peel the garlic cloves and mash them together with the lemon juice, olive oil, salt, oregano and ground pepper, stir thoroughly. Peel the cucumber and grate with a coarse grater eventually. Stir in the yogurt marinade. The tzatziki covered in the refrigerator at least 1 / 2 hour or longer by pulling (or overnight) leave.



Stir well before serving again and possibly season with salt and pepper. leaves from the proposal that is often found in the preparation of cucumbers that we salted the sliced or grated cucumber and drain or express, We rate decreasing. First, it is the high quality lost Cucumber and second, because the cucumbers harder to digest.

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Marinated T -bone steak

This barbecue recipe, and much more can be found on kuecheundkeller.at

INGREDIENTS:

1 T- bone steaks (each about 700-800 g), 2 cups olive oil 4 sprigs rosemary
, 3-4 tablespoons mixed pepper, whole, salt, black pepper
, coarsely ground, 2 port. Herb butter, corn
2 pistons (pre-cooked).

PREPARATION: pat dry

the steak. If necessary, cut, fat margins. Strip off needles from the rosemary branches. Olive oil, rosemary and colorful pepper. The meat into place. Cover and leave overnight.



Remove from the marinade and drain. Place on the grill grate. Angrillen over high heat. Corn on the cob grilling also. Then each side of grill until meat juice leaks. To taste with salt and pepper. Serve with corn and herb butter. Serve immediately.