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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
Gypsy pork cutlet recipes: how to cook gypsy pork escalope and the tastiest recipes for chicken escalope with mushrooms and sour cream, pork lungs, pork tochitura, pork back, pork soup, pork ciulama, pork stew, marinated pork neck, breaded pork liver, Hungarian goulash pork.
for 4 servings 800g pork tenderloin, 200g mushrooms, 200g pressed ham, 100ml dry wine, 200g fresh, unprocessed sour cream, 50g broth, salt, pepper, 100ml oil, 100g flour.
Sliced escalope in sauce
Meat dishes -about 550 g sliced cutlet (see picture) -2-2.5 tablespoons flour -about 400 ml sour cream -1 canned mushrooms -salt, pepper (to taste) -1 lemon -3-4 tablespoons olive oil -the water
Pork escalope with mushrooms
Meat dishes - a thinner, sliced pork fillet --250ml sour cream -40g butter -500g fresh mushrooms or 1 can of pickled mushrooms -salt salt 12 glass white wine sage rosemary -olive oil
Viennese schnitzel - the secret to make it perfect
Beef, Pork, Beef cutlets or pork muscle 2 eggs 2 teaspoons cooking cream 50 g breadcrumbs 25 g butter oil for frying salt pepper
Pork escalope with mushrooms and wine
Meals, Meat food, Christmas 12 slices pork chop 1 cup flour 1 cup oil 1 cup white wine 1 clove garlic 1 cup tomato juice a few thyme 1 leaf f small bay 3 ripe tomatoes salt pepper 1 canned mushrooms
Meals, Meat dishes 300 gr pork muscles 3 cloves garlic a cup of wine salt, pepper to taste
Pork escalope with wild sponges
Meat dishes for 4 people: 500gr boneless pork chop (cut into thin slices and beaten) 300gr forest sponges flour 100cl white wine 2 cloves garlic 1 rosemary sprig 500 cl water salt pepper,
Meat dishes 500 g pork leg 2 pieces veal escalope 200 g mushrooms 2 onions pepper salt thyme sweet paprika 500 ml dry white wine 1 tomato 1 head of garlic
Pork escalope with mushrooms
Meat dishes 1 piece boneless pork chop (about 600-700 gr) 250 gr chopped mushrooms 1 large clove of garlic salt pepper 1 teaspoon grated dried parsley 1 teaspoon paprika 150-200 gr peeled tomatoes flour 2-3 tablespoons oil
Escalope with mushrooms
Meat dishes 750 g pork or beef 1 can of mushrooms 50 ml oil, 1 teaspoon mustard 200 ml sour cream salt and pepper
Meals, Meat dishes 400-500 g boneless chicken breast 200 g canned mushrooms 200 g ham 50 ml oil 1 tablespoon butter 1-2 tablespoons broth 100 ml wine 100 ml water paprika delicately peppercorns and ground pepper 1 bunch parsley
Meat dishes 500g veal muscle, 50g butter, salt, pepper, 2-3 tablespoons flour, 4 mushrooms, 100g cheese, 2 tomatoes, 1 cup tomato juice, parsley
Traditional pork drum
Meals, Meat dishes, Christmas 2 pork ears 2 pork kidneys 1 pork tongue 1 small pork muscle 1 pork imima 1 pork stomach 250 g bacon with meat half a kilo of pork leg 4 cloves garlic salt ground pepper peppercorns were laurel
Veal escalope with mushrooms
Meat dishes 700 g veal pulp 1 box mushrooms 1 tablespoon mustard 200 ml sour cream salt pepper potatoes green parsley 2-3 tablespoons oil
Aromatic veal escalope
Food, Steaks 600 g beef pulp 2 tablespoons mustard 1 tablespoon oregano 1 tablespoon basil 1 tablespoon thyme 3 eggs 6 tablespoons breadcrumbs salt pepper paprika
Pork drum - traditional recipe
Pork, Meat dishes 1 pork head kidney heart 1/4 pork liver a strip of mice salt pepper bay leaves 3 tablespoons vinegar membrane for stuffing (pork stomach)
Turkey escalope in tomato sauce
Meat dishes 600-700 g turkey pulp 5-6 cloves garlic 5-6 tomatoes 1 cup bird soup 1 teaspoon sugar dried thyme oregano olive oil salt ground pepper peppercorns
Turkey turkey goujaunnette / turkey escalope in sour cream sauce
Meat dishes for 4 people: 4 lightly beaten turkey cutlets, 20 grams of butter, 50 ml of white wine, 4 tablespoons of sour cream, cinnamon pepper salt, to taste, 1 small bouquet of chopped parsley.
Meat dishes 500 gr pork liver 500 gr pork kidney 500 gr pork heart 500 gr lean pork 500 gr pork sausages 1 head of garlic 300 ml oil
Veal escalope with mashed potatoes
Potato, Wine veal leg 1200gr oil 100ml flour 50g brown sauce wine 150ml salt 30gr puree: potatoes 1500gr milk 200ml butter 30gr salt 20gr
Meals, Meat dish, Christmas 500g pork muscles 2 eggs 200 g flour 250ml pork spice oil
Veal escalope with mustard
Food, Meat dishes 600 g beef pulp 2 tablespoons mustard 1 tablespoon oregano 1 tablespoon basil 1 tablespoon thyme 3 eggs 6 tablespoons breadcrumbs salt pepper paprika
1/2 head of pork with one ear 500 g pork tongue a heart of pork about 200 mice about 150-200 g bacon 2-3 cloves garlic for flavor 7-8 coriander seeds 10 black peppercorns 3-4 leaves bay salt, pepper and allspice ground to taste 1-2 pcs.
Escalop in tomato sauce
Foods, Steaks 500 g veal pulp 2 tablespoons flour salt and pepper paprika sauce 300 ml tomato juice 5 cloves garlic 200 ml beef soup 50 ml white wine 50 g butter salt pepper basil oregano green parsley
Florentine pork - pork roll in puff pastry
Meat dishes, Pork 1 piece pork muscle salt pepper olive oil 1 egg 1 tablespoon water 250 g frozen spinach 150 g grated cheese or mozzarella 1 packet puff pastry dough 2 teaspoons dijon mustard
Pork homemade drum
Appetizers, Meat appetizers, Christmas a pork chop, a heart piece, 2-3 pork legs, 3-4 ears, mice, liver, kidneys, a little fat, pepper (berries), bay leaves, a carrot (sea) , two onions, a pork belly.
Beef escalope with mushrooms
Meat dishes - 500 g of beef (veal) - 200 g of mushrooms - 3 cloves of garlic - 100 g of butter - 50 g of oil - thyme flour, chili salt - 100 g of tomato juice
Roast pork on the tray
4 pork chops, 1 spoonful of pork spices, 1 cup yellow tomato juice, 3 tablespoons oil, 1 sprig of rosemary, 4 potatoes
Drum in pork stomach
drum in pork stomach ingredients -500gr kidneys -500gr hearts -5oogr liver -500gr tongue -500gr meat with mouse -a half head of pork -piper, salt, bay leaves all ingredients are pork.
Escalope with tomato sauce
Meals, Meat dishes 500 g veal pulp 2 tablespoons flour salt and pepper paprika sauce 300 ml tomato juice 5 cloves garlic 200 ml beef soup 50 ml white wine 50 g butter salt pepper basil oregano green parsley
Meals, Meat dishes, Christmas organs, pork breast, fresh sausages (pork), cornmeal and an excellent tohani wine that I recommend.
Chicken escalope with mushrooms and cream
Meat dishes, Mushroom dishes, Meals 1 chicken breast salt pepper 2 tablespoons flour 1/2 glass white wine 2 onions 3 cloves garlic 400 g mushrooms 200 ml cream for cooking parsley oil 2 tablespoons butter
Baked salmon with Florin's salad
Dishes with over -2 pieces (escalope) of salmon -300 gr potatoes -300 gr. cherry tomatoes -4 mushrooms (optional) -1 clove garlic -4 tablespoons olive oil -1 tablespoon balsamic vinegar -1 tablespoon sunflower oil -1 tablespoon dried basil or 25 grams green.
Pork bone soup
Pork, Pork soup, Soups 1 kg pork bones with meat 2 carrots 1 parsley root 1 parsnip root 1 celery 2 onions 1 red pepper 2 potatoes 500 ml broth salt pepper thyme 250 cabbage juice or borscht greens
Pork steak with baked greens
1.5kg pork spices for pork steak 3 strands green garlic a bunch green onion 1 tablespoon oil 200 ml water
Meat dishes, Christmas recipes 2 pork chops (about 2 kg) 1/4 kg mice or 2-3 pork feet an onion (50 g) 5-6 cloves garlic 10 peppercorns a teaspoon grated salt.
Baked pork schnitzel
Snitel, Pork, Steaks 2 pieces pork 1 onion 50 g bacon cream cheese 150 g grated cheese 2-3 tablespoons oil salt pepper 1 clove garlic
Moldovan cold cuts (or pork meatballs)
Meals, Meat dishes, Christmas pork legs, a suitable stump, pork ears carrot, parsley, a large onion, a few cloves of garlic, two salt potatoes, peppercorns, delicate
Fringed appetizer pie
200gr pork liver 200gr pork tongue 200gr pork kidney onion, garlic, green dill 3 eggs oil pie sheets salt flour
Pork breast with baked vegetables
Meat dishes * 3 slices of pork breast * 1 zucchini * 3 carrots * 2 red onions * 1 bell pepper * 6 larger mushrooms * 5 potatoes * thyme * basil * spices for pork * pepper * vegeta * oil
Feijoada - Brazilian stew with beans
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.
Meals, Meat dishes, Christmas 1 kg minced pork, 4-5 cloves of garlic, salt, pepper, paprika to taste 50-100 ml water, small intestines of pork
Beef escalope with sour cream sauce and mushrooms
Peppers 700 -800 grams muscles beef flour salt, pepper 2 -3 sprigs fresh rosemary 2 cloves garlic 1 or 1 1/2 glass water (depending on how big the tray is) for sauce: 6 medium mushrooms 1 onion 1/2 pepper 1 / 2 glasses of white wine 200 ml homemade cream or for cooking 50.
Pork steak with nectarines
Food, Steaks, Christmas 1 nectarine 1 large cucumber 1 hot pepper 1/2 bell pepper yellow parsley green salt oil pork specific spices for its pork pork or traditional salt and pepper
Pork lard and lard
600 g pork bacon with meat on it salt to taste
Smoked pork sausages
Pork, Minced meat, Meat dishes 8 kg minced meat 250 g garlic 150 g salt 20 g pepper 200 g sweet paprika bay leaves 100 g thyme 15-16 m pork intestines
Sour stew, traditional recipe
Meat dishes 7-8 pieces pork sausage 7-8 pieces pork ribs 200 gr smoked pork leg a bottle of homemade broth (about 400ml) a tablespoon of flour oil for frying salt, pepper
Heart and small pig
12 small pork dishes. 2 pork hearts. 1 large green salad. 1 bunch of radishes. 1 red bell pepper. 1 red onion. 5 or 6 surimi. salt, pink pepper, dried tarragon and other spices we like.
Roast pork on the tray
Peppers, Bell peppers, White wine 1 kg pork (pork neck pork chop) salt pepper 1 teaspoon dried thyme oil 1 white onion 1 garlic clove 1 kapia pepper 1 bell pepper 1 tomato 100 ml white wine
Pork steak in Knorr bag with baked potatoes
Potato, Meat, Spices 1 kg pork 1 magic bag knorr 700 g potatoes 1 onion green parsley 2 tablespoons olive oil spices
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.
125 gr dark chocolate, 3 egg whites, 200 gr sugar, vanilla, 1 tablespoon cocoa, 250 gr ground almonds.
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.