Kotanyi
Kotányi Roast pork Seasoning Mix 5 x 30 g
Kotányi Roast pork Seasoning Mix 5 x 30 g
Regular price
$33.50
Regular price
Sale price
$33.50
Unit price
per
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Country of origin: Austria
Product description
A balanced ratio between the individual types of spices and herbs is essential for the queen of all popular baking. This KOTÁNYI mixture is particularly suitable for preparing pork specialties. It simply tastes great.
And on the recommendation of the chef:
Roast pork with warm cabbage salad
For 4 people we need: 1 kg of pork legs, 1 package of KOTÁNYI Roast pork, 3 onions, a little water, 1 tablespoon of lard or 2 tablespoons of vegetable oil, 1 head of cabbage, salt, pepper, 1 teaspoon of cumin, 4 tablespoons of wine vinegar, a pinch of sugar, a little water, 3 tablespoons of vegetable oil.
Preparation instructions: cut the onion into cubes and place on a baking tray. Place the meat on top of the onion, coat it with KOTÁNYI Pork roast and lard, cover with water and bake at 190°C for about 1.5 hours. Turn the meat over once and often pour the breadcrumbs over it. Sieve the pastry. Cut the head of cabbage into quarters, grate and season with salt, pepper and cumin. Bring the mixture of vinegar, sugar and water to a boil and pour it over the cabbage. Add oil and mix.
Tip: leave the cabbage salad to marinate for 1/2 hour and then reheat it completely.
And on the recommendation of the chef:
Roast pork with warm cabbage salad
For 4 people we need: 1 kg of pork legs, 1 package of KOTÁNYI Roast pork, 3 onions, a little water, 1 tablespoon of lard or 2 tablespoons of vegetable oil, 1 head of cabbage, salt, pepper, 1 teaspoon of cumin, 4 tablespoons of wine vinegar, a pinch of sugar, a little water, 3 tablespoons of vegetable oil.
Preparation instructions: cut the onion into cubes and place on a baking tray. Place the meat on top of the onion, coat it with KOTÁNYI Pork roast and lard, cover with water and bake at 190°C for about 1.5 hours. Turn the meat over once and often pour the breadcrumbs over it. Sieve the pastry. Cut the head of cabbage into quarters, grate and season with salt, pepper and cumin. Bring the mixture of vinegar, sugar and water to a boil and pour it over the cabbage. Add oil and mix.
Tip: leave the cabbage salad to marinate for 1/2 hour and then reheat it completely.
Composition and allergens
Ingredients: Edible salt with iodine (edible salt, potassium iodide) (max. (67%), Garlic, Cumin, Coriander, Onion, Pepper, Paprika
Allergens: May contain: 1. CEREALS CONTAINING GLUTEN and their products, 3. EGGS and their products, 6. SOY BEANS (SOY) and their products, 7. MILK and its products, 9. CELERY and its products , 10. MUSTARD and its products, 11. SESAME SEEDS (SESAME) and their products
Storage
Storage:
Store and keep in a cool and dry place.
Store and keep in a cool and dry place.
Nutritional values
| Nutritional values | to 100g/ml |
|---|---|
| Energy value | 574 KJ/137 kcal |
| Fats | 2.8 |
| - of which saturated fatty acids | 0.2 |
| Carbohydrates | 19 |
| - of which sugars | 8.9 |
| Proteins | 5.8 |
| Salt | 61 |
Warnings and information for use
Information for use:
Use: excellent for seasoning roast pork, rolls, steaks, juices and mushroom sauces.
Use: excellent for seasoning roast pork, rolls, steaks, juices and mushroom sauces.
