August 7, 2014
Kitchen: home kitchen
black peppercorns40 PC.
- Rinse and dry the mint branches, separate the leaves and chop, crush the black peas in a mortar, cut the cloves of garlic lengthwise into 4-5 thin plates.
- Pour pepper, salt, curry, peppermint, garlic into a bowl, mix, coat the lard with this mixture, sprinkle with the Provence herbs mixture
- Wrap mint lard with curry cloth and put in the refrigerator for a couple of days, and then put in the freezer.
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