Polish Chilled marjoram is an excellent spice that will add expressiveness to many dishes. It is mainly added to many soups, as well as scrambled eggs and dumplings. It can also complement many salads and sauces.

Ingredients: May contain: ΓΕΣΕΑΜΤ ΓΟΞΥΑΙΞΙΞΗ ΗΜΦΥΕΞ, ΕΗΗΤ, ΝΙΜΛ (ΙΞΓΜΦΔΙΞΗ ΜΑΓΥΟΤΕ), ΤΟΪ, ΝΦΤΥΑΣΔ ΤΕΕΔΤ, ΓΕΜΕΣΙΑΓ, ΠΕΑΞΦΥΤ ΑΞΔ ΤΕΤΑΝΕ. ΑΜΕΣΗΪ ΑΔΧΙΓΕ: ΖΟΣ ΑΜΜΕΣΗΕΞΤ ΤΕΕ ΙΞΗΣΕΔΙΕΞΥΤ ΙΞ ΒΟΜΔ. Best before: date and batch number on the packaging. Store in a dry and shaded place.Ingredients: 600 g turkey liver, 500 ml milk, 1 tablespoon Prymat deli mustard, 4 tablespoons wheat flour, 4 sour apples, juice from 1 lemon, 2 tablespoons polyfloral honey, 50 ml brandy, 3 tablespoons butter, 1/4 cup sunflower oil, 4 stems rosemary, 1 teaspoon Prymat dried marjoram, 1 teaspoon Prymat mixed peppercorns Instructions: Put the washed and cleaned liver in milk, leave for 6-8 hours and wipe dry. Peel the apples, remove the cores, sprinkle with lemon juice and cut into pieces. Fry in butter with brandy, honey and mixed peppercorns ground in a mortar. Add marjoram at the end of cooking. Gently glaze the liver with deli mustard and cover in flour. Fry in hot oil. Place on the apples, sprinkle with the juices from the apple pan and decorate with rosemary sprigs.Net weight: 8g.

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