Prime Food


  • Asparagus with velvet loin Asparagus with velvet loin

    • 320 g of "velvet" loin
    • 160 g white asparagus
    • 160 g of green asparagus
    • 400 ml asparagus water
    • 8 g of gelatin
    • 20 g of herbs (chives, parsley)
    • 100 g of tzatziki sauce

    Cook the asparagus and use the stock to make gelee. Mix it and add herbs. Pour gellee into a plate and add asparagus to it. Leave the plate in a fridge. Cut the loin into half moon shaped pieces. Arrange it into a tower. Spread tzatziki between each layer.To make your own tzatziki buy regular yoghurt and add garlic and grated cucumber to it. Mix it well.Adding lemon juice

  • Bacon dumpling soup Bacon dumpling soup

    • 80 g of diced in cubes smoked bacon
    • 1/2 of chopped onion
    • 150 g of white bread
    • 20 g of butter
    • 40 g of flour
    • 100 ml of milk, 1 egg
    • 1 chopped parsley
    • 1 liter of beef bullion

    Dice the bread into fine pieces. Fry the onion and bacon slowly in the butter and add to it bread. Make a fine mixture of milk, egg, and parsley. Add some salt. Add to bacon and onion. Add flour. Leave the dough for 15 minutes. Form small dumplings and cook it in salted water for 10 minutes. Then add the soup. When the dish is ready sprinkle it with chopped parsley.

  • Chinese Chinese "Slim Line" loin of pork

    • 1 slice of "Slim Line" pork loin
    • 5 champignons
    • 1/2 of leek
    • 1 teaspoon of raisins
    • 1 small hard pear
    • salt and seasoning to taste
    • 100 g of boiled rice
    • 100 g of Chinese cabbage with radish and leek salad

    Slice the champignons and cut the leek in half stripes. Stew in a pan over low heat for 10 minutes. Tenderize the slice of the pork loin slightly and dice it, fry in a Teflon frying pan. Put the meat into the pan with vegetables, add scalded raisins and the seasoning. Stew for about 10 minutes. Peel the pear, take out the core, cut into matchsticks. Add to the pan and stew for about 3 minutes. Serve with white rice and the Chinese cabbage with radish and leek salad

  • Egg roll with vegetables and Egg roll with vegetables and "block ham extra"

    • 100 g thinly sliced "block ham extra"
    • 4 eggs
    • 40 g sliced carrots
    • 40 g soya beans
    • dash of soya sauce
    • dash of sesame oil

    Beat the eggs very well and add some soya sauce to it. Pour a bit of sesame oil in a pan. When it's hot pour a thin layer of eggs and soya mass and fry it on both sides like crepes. Sliced carrots and soya beans should be fried shortly in the other pan, also on sesame oil. Add a dash of soya sauce to it to get the flavour. Mix it and then add ham. When vegetables and ham are fried, roll the crepes with it. Cut the ends off. Serve with sauce.

  • Fried duck fillet with black pudding and pork sirlion Fried duck fillet with black pudding and pork sirlion

    • 4 small duck fillets
    • 200 g of pork sirloin
    • 240 g black pudding
    • 400 g sliced pumpkin
    • 4 big potatoes
    • 2 teaspoons of mustard
    • 100 ml of red wine
    • 100 ml of cream
    • some butter, salt and pepper

    Fry the sliced pumpkin on both sides. Cook the pumpkin in the oven at 160°C for about 8 minutes. Slice potatoes and fry with butter until they are crispy. Remove fat from duck fillet. Fry fillet in the frying pan without any fat. Next, put the fillet in the preheated oven at 180°C for 12 minutes. Fry pork sirloin and cook it in the oven. Cut black pudding into thick slices and cook them in the oven. reduce red wine in the pan. Add mustard and cream. On the big plate put the sliced duck fillet, pork sirloin and slices of black pudding next to the cooked pumpkin and fried potatoes. Serve with red wine sauce.