12 pages of inspiration for the festive season
Rack of Lamb à la Bourguignonne Ingredients • 70 g/kg Degens Burgundy Marinade (7044251) • Degens Dry Flavour Ardèche (7039362) • Rack of lamb • Baby potatoes, cooked • Diced bacon Preparation 1. Cut partially into the rack of lamb between the bones 2. Marinate the rack with Burgundy Marinade Serve it with • Season the potatoes with the Dry Flavour Ardèche • Mix with the diced bacon • These potatoes are ideal for cooking on the BBQ or in the oven
Glazed Pheasant Ingredients • 50 g/kg Degens Dry Glaze Spare Rib (7035848) • 200 g Degens Honey Sauce (7016736) • Pheasant fillet Preparation 1. Mix the Dry Glaze Spare Rib and Honey Sauce together 2. Coat the pheasant fillets in this marinade
Minced veal rolls wrapped in cured pork and filled with green asparagus Ingredients • 20 g/kg Degens Rolled meat herbs Rolzo (7030270) • Minced veal • Sliced cured pork • Bundles of green asparagus Preparation 1. Season the minced veal with the herbs (contains salt) 2. Flatten the minced veal between two vacuum bags 3. Cut it into strips to fit the asparagus bundles 4. Roll them up together and wrap in a slice of cured pork
Festive Season Magazine
Winter 2012
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