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Pork leg with olives at multicooker

Pork leg with olives at multicooker


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Meat marinade:

The pork is cut into larger cubes, put in a bowl, seasoned, sprinkled with olive oil and red wine. Cover and refrigerate for 12 hours.

Marinate the meat together with the sauce formed, put it in the bowl of the Multicooker, put enough water to cover it, set the Boil function and leave it for about 1 hour (fill it with water, when it decreases).

After 1 hour, add the finely chopped onion and crushed garlic, cover again with water, add the whole olives and set for another 30 minutes at the Boil function.

After about 1 hour and a half the meat is tender (if you want more tender, increase the time).

Sprinkle with finely chopped dill.


Grilled pork leg in red wine, grilled

Ever since I got my hands on the wonderful Weber grill from Grillshop, my life has changed. So is the way to make barbecues. Of course I would have grilled hard and without this grill, my action is in my blood :-), but if I hadn't known him, I would have been tempted by the interesting experiences I have every time I want to cook on the hot grill. I have never grilled in this gentle manner, which allows the heat to pass slowly through the meat, from all sides. I confess, I'm impressed. Yes, it takes a little longer but the rewards are fantastic.

A few days ago I took a healthy piece of pork leg, thick and good.

Because the marinade is good, I used it this time too. First, I present the flavors: bay, rosemary, thyme.

Red pepper, very fragrant, black pepper, cumin.

He put them all in a mortar and crushed them well.

Rub with two tablespoons of olive oil, made into a paste.

I rubbed the meat well with this paste, on one side and on the other.

I poured a cup of red wine over the meat (after I put it in a deep bowl). I covered the bowl and put it in the fridge for three hours.

I heated the coals, heated the grill and put the piece of meat on it.

I covered the grill and talked about a bottle of wine. Well, a quarter of an hour, no more.

After a quarter of an hour I turned the meat over and put the lid back on. The meat was fried slowly, got a smoky taste, browned nicely on the surface and remained tender in the middle.

We also had witnesses: Foodie, aka Emil Tamaș inspected the truth on the grill.

Green onions, garlic and other sausages accompanied the piece of meat, but these are details :-).

The wine was & # 8230 phenomenal for a 3 Euro wine. Of course, 3 euros is the accepted limit as the lower threshold for a good wine in our country, in normal countries you can find very good wines at one euro. And many.

Well, after we talked about this wine for 35 minutes (maybe better, who keeps track of the clock with the wine in front of it?), We took the meat off the grill.


Tongue with olives classic recipe

Tongue with olives: a classic recipe, that simple and tasty recipe as only mothers know how to make & # 128578 It is a food of a delicious simplicity.

It is a delicious food that can be eaten cold or hot: tender and juicy slices of pork or beef tongue, with sweet-sour-spicy sauce and olives & # 128578 Serve with hot polenta or fresh bread, so that it does not remain little sauce on the plate & # 128578

2. Make the tomato sauce with olives & # 128578

Diced onions and quickly simmer in oil with a little soup in which he boiled the tongue. You can brown it if you want, without water, but I prefer the lighter version and I don't fry onions. In 10 minutes, the onion is already soaked.

Tips from Gina Bradea

-stuff the onion in a saucepan with a lid, on the right heat, it will soften quickly

-flour dissolved in cold water is strained through a tea sieve, so that it does not have lumps

-no much liquid is added, I leave the sauce thicker only from tomatoes

Add the diced tomatoes, salt, pepper and bay leaf and bring to a boil, until the tomatoes are soft.

Flour (1 teaspoon on top) dissolve in a little cold soup (1 cup) and add to the sauce, along with white wine, crushed garlic and olives. Let it boil.

Add the tongue cut into thin slices about 4-5 mm and let it boil for a while. If necessary, add a little more soup. The sauce must be fluid and silky.

The taste of salt and pepper matches. Turn off the heat and add finely chopped green parsley on top.

That's it, our delicious food is ready. & # 128578

The tongue with olives can be served, as I said at the beginning, cold or hot & # 128578 With hot polenta or fresh bread, to gather the sauce well, to keep the plates perfectly clean.


Pork roll stuffed with figs and nuts

1. Wash the piece of meat well and remove any skin and (to taste!), Excess fat.

2. Spread the meat on the mincer and & # 8222 unwrap it & # 8222: Cut it with a knife on almost the entire surface, except one of the edges, so that you can double its size and thin at the same time.

3. Separately, combine the chopped figs with the chopped walnuts given a little in the oven. Add the finely chopped garlic, sage and rosemary, the broken bun into small pieces, as well as the olive oil, pepper and a little salt.

4. Spread the long slices of prosciutto on a baking sheet so that they overlap slightly. Place the pork shoulder on top of the slices, and place the stuffing with figs on the meat.

5. Roll the meat lightly with the baking sheet, until you get a tight roll. Tie it with kitchen twine, including the ends.

6. Grease the roll with plenty of olive oil, and place another layer of olive oil in the baking tray, followed by a generous bed of vegetables (any vegetables you prefer: carrots, onions, celery, etc.).

7. Bake the pork roll with figs and nuts for 60-70 minutes. Along the way you can add a little more water to the base of the tray, to prevent the roll from drying out.


Baked pork leg with onion, celery, carrot and garlic. What goodness!

Thus, I cut a large carrot into thicker slices, which I placed on a tray greased with a little olive oil (or butter). I added onions, cut into scales (possibly placed on the edges of the tray).

For a more intense taste, you can grate 2 more suitable carrots and a very finely chopped onion and add the mixture over the meat, pouring a little oil for adhesion.

In a bowl I added 2 tablespoons of mustard, crushed garlic and spices: paprika, hot paprika, pepper, salt (necessarily) and, to taste, thyme, tarragon or basil. I mixed them until a homogeneous paste was formed, which I lengthened with 3-4 tablespoons of wine.

I took each slice of meat and greased it with the obtained paste (especially on the side that will sit on the tray), and I will place them on the tray, over the bed of carrots. I did not forget to slip between slices of meat and 2-3 bay leaves. More for decoration I added 2 green onion leaves, cut. If you have green garlic leaves it would be great!

Before putting the tray in the oven I added a glass of water and the rest of the wine. Watch it and add more water if necessary. You can serve it with a mashed potato, made with sour cream and butter.


Pork ciolan

Блюда во фритюре вот уже на протяжении нескольких лет пользуются огромной популярностью среди гурм. Сегодня в меню любого ресторана обязательно есть картошка фри, куриные крылышки во фритюре, кольца

Знаменитую картошку фри можно приготовить в домашних условиях, воспользовавшись кастрюлей с толст… мультиварке REDMOND. -Еф-повара компании советуют использовать для фритюра растительное или оливковое масло. Так же можно использовать натуральное говяжье сало или топленый свиной жир. Категорически нельзя жарить продукты на сливочном масле и маргарине, иначе они будут содержать боле.

Идеальная температура масла для жарки во фритюре - 180–190 ° C. Использовать повторно растительное масло нельзя, исключение составляет оливковое масло, которое можно использовать дважды, в эту же категорию попадают натуральные животные жиры. There is no need to worry about people trying to get rid of colds. мультиварок REDMOND.
Радуйте себя и своих близких вкусной едой каждый день!


Pork goulash with vegetables in multicooker

  • 500 grams diced pork
  • 2 sliced ​​carrots
  • 4-5 diced potatoes
  • 1 diced red bell pepper
  • 2 medium onions, finely chopped
  • 100 ml wine
  • 2 was dafin
  • 2 tablespoons oil
  • 1 teaspoon paprika
  • paprika (to taste)
  • 200 grams of mashed tomatoes (in its own sauce)
  • salt

Recipes with daisy schismasiu


This pork steak breaded with lemon slices and made in their juice is delicious. Even if it seems that there is too much lemon and the meat will take the acidity and sourness of the lemons, it is not like that. Lemon juice softens the meat and gives it a special flavor. So is this steak.


Ingredient:
500gr pork pulp, juice from a lemon, salt, pepper, thyme, rosemary, a few slices of lemon, 2 tablespoons honey, 100ml olive oil.


Method of preparation:
Squeeze a lemon well. Mix the obtained juice with the oil and spices. Add the meat and let it sit in the sauce for 1-2 hours. After the time has elapsed, remove the meat from the sauce and make small pockets with the knife. on the entire surface. Lemon slices are inserted in these pockets.
Put the meat in a tray, pour the remaining sauce over it and put it in the oven.
When it is almost ready, take it out and spread it on top with the two tablespoons of honey. Put it back in the oven until it browns nicely.
Serve with peasant potatoes and lettuce.

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In Bucatarie La Sidy

Lamb meat is one of the favorite foods of Romanians during Easter(But it can also be eaten for the rest of the year, especially if you haven't used all the lamb on holidays).
Although it is an assortment of red meat (which it is not highly recommended by specialists), lamb is healthy due to its selenium content. And the lack of this mineral in the body doubles the risk of asthma.
As you know, lamb has a specific taste, therefore it is not preferred by all. But if you do as I tell you you will get an appetizing, filling and flavorful dish.
This steak combines perfectly with a vegetable garnish, along with lettuce.

We need

1 honey pulp
1 sprig of rosemary

- for bait (marinade)
1-2 cloves of garlic
100 ml of olive oil
1 tablespoon Kotanyi Savori Romanesti- Miel
200 ml white wine
1 lemon
1 teaspoon smoked paprika
salt

Method of preparation

In a bowl with a lid in which we can put portioned lamb leg, we prepare the batter by mixing all the ingredients with the garlic passed through the press and with 1 tablespoon of Kotányi Romania - Romanian Flavors - Lamb.

We put the portioned pulp in this bait and we pass it with all the parts through the bait, we cover the vessel and we leave it between 3 and 48 hours cold. I left the pulp for two days in this marinade.

Put the pulp in a baking tray at 170 degrees for 2 hours, covered with baking paper soaked in water (along with marinade).

After the meat has softened and comes off the bone, remove the paper and let it brown for another 20 minutes.

Peel a squash, grate it and boil it for 15 minutes in salted water, then add a little paprika and oregano and place in a baking tray lined with baking paper.

Sprinkle them with a little oil and put them in the oven, together with the pulp for about an hour, to brown.
From time to time we turn them with a spatula, to brown on all sides.

Serve the meat with baked potatoes and lettuce that goes great with lamb steak.
An absolutely delicious recipe.


Video: How to make Pulled Pork and Crunchy Apple Slaw Taco with the Tefal Cook4Me


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