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Pork leg marinated with Vegeta

Pork leg marinated with Vegeta


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The envelope with liquid spices is shaken well, then poured over the meat.

Leave the meat to marinate in the fridge, 30 min.

Cut the onion in half, place it on the bottom of a heat-resistant dish, then place the meat.

The vessel is covered with aluminum foil and put in the oven at 160 ob C for 2 hours.

After 2 hours, remove the foil and leave for another 30 minutes until golden brown.

The sauce is prepared from meat juice and 2 tablespoons of mustard.

The meat juice is mixed, on the fire, with the mustard for 2-3 minutes, until it thickens a little, then it is put in a bowl.

Serve with mashed potatoes and lettuce.


How to prepare homemade vegetables (with salt)?

The vegetables are washed, cleaned, the greens are chosen, they are washed, everything is wiped well with water, then they are passed through a robot or a mincer.

Add salt, mix, put everything in jars and take to the pantry. It does not require sterilization and is extremely well maintained.

It is used for any kind of food, but be very careful: no more salt is added to the food.

Put this Vegeta (it's salty) and after it boils a few times, taste it and then if you need more, add more salt.

The same Vegeta, but without salt, can be put in the freezer, in bags (rolls made of plastic wrap, put Vegeta and roll, then put in the freezer) or can be made into cubes & ndash in ice trays, etc.

There are various solutions to avoid commercial chemicals.

I recommend you to buy from the peasants, those small and earthy, Romanian vegetables, the greens from the old women who live in a corner of the square, chased by gendarmes and stonemasons. That is if you can't pick them from your own garden. & # 128578

As a price, please believe me that jars will probably cost more than vegetables, but everything will probably cost somewhere around 20-30 RON and you will easily have 1 year.

How much does Vegeta cost in trade? And what percentage boast that they have vegetables? Calculate the percentage of vegetables here and how much they cost. And the taste and health you will have on your plate & hellip are priceless.

The homemade vegeta recipe was also tried by the readers of the blog Pofta Buna !, you can see some of the results below. I invite you to try this recipe:


How do we marinate wild boar meat?

I bought meat from a licensed hunter wild boar. About three bags. In one I had a piece of bone pulp, about 3 pounds (almost a pound and a half, if you are not familiar with Anglo-Saxon units). I took good care of them at -18 ˚C in the freezer, and when I found out that I would have guests whose favorite vegetable is meat, I thawed the pulp in the fridge. As I knew from the required readings that the wild boar is not really a domestic pig but VAnat, I thought I'd have to marinate the meat for at least a couple of days before cooking. Documenting myself diligently, I stopped at Costachel's article (not that it was on the front page of Google, but because I trust what this man writes - I never failed his advice) and I chosen not the shepherd's brine, but a marinade recipe about three decades old, by Colea Olexiuc, which I adjusted according to my quantities and tastes.

What do you need for the marinade?

To marinate 1.5 kg of wild boar pulp, you will need the following:

  • 1 small red onion, finely chopped
  • 8 - 10 cloves of garlic, cleaned and crushed
  • 1 - 2 was the halftime score
  • ½ sprig of fresh rosemary (only “leaves” & # 8211 and finely chopped ones)
  • ½ sprig of fresh thyme or a grated teaspoon of dried thyme
  • 10 - 12 allspice seeds (if you don't have any grains, put half a teaspoon of ground allspice)
  • 2 tablespoons peppercorns (white, black, green, red)
  • 1 teaspoon coarser sea salt
  • 25 mL of white wine vinegar, with some Sicilian herbs forgotten through it
  • 25 mL balsamic vinegar from Modena
  • 50 mL olive oil
  • 100 mL dry white wine (a Riesling from Cramele Recaș, for example).

How do you prepare the marinade and how do you marinate the meat?

Take a large bowl, in which you add the dry ingredients of the marinade, leaving the onion, garlic and salt at the end.

After adding the onion and garlic, sprinkle the salt evenly over them and leave it to act for 10-15 minutes.

Then add the vinegar, oil and wine and mix the marinade.



Wash the piece of meat well, dry it with absorbent towels, then immerse it in the marinade, so that it covers it on all sides.




Then transfer the piece of meat with the marinade to a resealable bag.

Before closing the bag tightly, try to evacuate the air from the bag as completely as possible.

Once the bag is closed, keep it in a cool place for at least 48 hours. (At the time I prepared the wild boar pulp, the only cool places in the house were the toilet water tank and the refrigerator. I opted for the second option.) You can keep it even longer, the source says "a few" days. Now it depends on what everyone means by "a few".

While I waited for the wild boar to marinate, I made something else: a risotto with nettles, a lobster borscht, some new baked potatoes, some mushrooms with gorgonzola sauce - useful things in the man's house. And a little documentation, to see how I proceed with the piece of meat that is marinated seeing with the eyes. What resulted from the documentation is another story, which you can read here.

Have fun (and patience, this time) and see you healthy!


Ingredients: 500 g beans 2l water 50g oil 1 large onion 1 medium-small donut 1 carrot 1 teaspoon salt 500 g tomato juice 50 g flour + 4 tablespoons cold water 2 bay leaves 1 teaspoon parsley, dill, tarragon, thyme, pepper, salt to taste. Instructions: Soak the beans. & # 8230

Ingredients: 4 pieces pork neck a cup of water Marinated: 8 tablespoons olive oil 4 tablespoons tomato paste 3 tablespoons honey 4 tablespoons mustard with berries 10 cloves garlic a teaspoon paprika a teaspoon dried thyme / oregano / etc salt and pepper Instructions: Mix marinade and put over the nape of the neck


Gypsy pork cutlet

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Meals, Meat dishes 800g black beans grains 250g beef 250g pork ribs pork tail (or 1 ear) 100g smoked pork back 80g smoked ham 2 pork sausages 1 portuguese sausage 1 onion 3 cloves garlic 1 tablespoon oil of olives 2 bay leaves.

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Marinated meat salad

Cut the pork into pieces and place in a bowl. Mix the oil and spices for the marinade to obtain a sauce that is poured over the meat. Cover and refrigerate for an hour.

Remove the pieces of meat from the marinade and fry until lightly browned.

Separately, make a salad from finely chopped cabbage, chopped mint, green beans, coriander and finely chopped hot pepper. Add the meat and sauce prepared from the above ingredients.

Chicken salad with celery

Boil the chicken breast. We touched him small. We also chop the cucumbers. We put the celery on the grater

POTATO SALAD WITH SAUSAGES

Boil the potatoes for 30 minutes in salted water and a little lemon so that they do not crumble. Peas too


1. Cut the onion and pepper into slices, grate the celery and the carrot and grind the garlic.
2. Mix all this with wine, water and vinegar. Season with salt, pepper and thyme to taste. Put the piece of meat in this juice.
3. Cover the bowl and leave it to cool for at least 24 hours (ideally 3 days).
4. After the meat has been kept in the bait, put it in a tray with oil and bread with bacon. The juice in which it was placed is also placed in the tray.
5. Add the parsley and put it in the oven, taking care to pour the sauce all over the preparation. Leave on medium heat until the meat is browned (about an hour)

Hunting is and will always be a difficult meat to prepare, but with the right tips and recipes, anyone can cook it. wild boar steak as a chef!


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Baked pork stew with fennel and turmeric

This cold and gloomy weather today challenged me to prepare a warm, consistent and good lunch, that's why I chose to make a fried pork stew with fennel and turmeric, full of flavors, to keep us warm.

1/2 tablespoon curry paste

1/2 tablespoon shrimp paste

red wine and beef-pork stock

I cut the meat into cubes, then I marinated it for 2-3 hours in orange blossom water, rice vinegar, cinnamon, turmeric, hot smoked paprika, ground cumin and a little salt.
I chopped the onion and the vegetable, not very small, I hardened them in a little oil in which I added the curry paste and the shrimp paste, the carrot cut into slices and I left it on the right heat, stirring from time to time.

I also added in this phase the fennel seeds that I hardened together with the onion and the carrot.

After the vegetables softened, I added the meat with the marinade, I mixed a little and when the stew started to boil I added a cup of red wine, a cup of beef stock, 100 gr of well-washed red lentils and I put the pan in the oven.

Once in about half an hour, I took the pot out of the oven, I added wine and stock in equal proportions if needed.

I boiled the stew in the oven for about 3 hours and the meat softened very well in it, and the small amount of lentils added in addition to an extra taste gave it a thicker consistency.

I made as a garnish a mashed potatoes, parsnips and celery that I boiled in salted water and then I put them in the robot with a cube of butter and I chopped them until I got a very fine paste.


Ingredient:
125 gr dark chocolate, 3 egg whites, 200 gr sugar, vanilla, 1 tablespoon cocoa, 250 gr ground almonds.

Ingredient:
500 g of fish (Mackerel), 1.5 kg of potatoes, 300 liters of oil, 5 cloves of garlic, 1/2 liter of tomato juice, 1 tablespoon of vegeta, pepper, 1 bunch of finely chopped parsley.