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Turkey pulp breaded with green garlic and garnish with new potatoes

Turkey pulp breaded with green garlic and garnish with new potatoes

The turkey meat is washed, dried using an absorbent towel, then it is grown next to the bone, sprinkled with olive oil and seasoned with salt, pepper and rosemary. green garlic and then place it in a bowl to put in the oven.

The potatoes are cleaned, washed ....... I used smaller potatoes so I left some whole and what was bigger I cut them in half. We put the potatoes in a bowl with the meat, ii season them with salt, pepper and rosemary and sprinkle with oil. Add the rest of the chopped green garlic, pour the wine, a little water and put in the oven. From time to time sprinkle the meat and potatoes with the sauce from the bowl.


We hold until everything is well done. Season with green dill and serve hot.

Good appetite!


How to prepare chicken or turkey with beer

Things are going fast but the thighs need a few hours to marinate. I washed and drained the turkey legs. For the marinade I chose Oettinger, a traditional Bavarian beer, unfiltered, aromatic and bitter. I assure you that the recipe goes well with the beers that are found in our country, especially with dark beer.

I placed them in a large saucepan (with a lid) and seasoned them with salt, pepper, onion flakes, garlic and chili and cumin seeds. If you do not have onions and dehydrated garlic at hand (I bought them from Real from the dehydrated seeds and fruits district) you can use their fresh variants.

I poured half a bottle of beer and closed the pan with the lid. I let it cool for 3 hours. From hour to hour I turned my thighs to get the beer on all their faces.


Lamb meat with new potatoes, in the oven

During the Christian holidays, we Romanians are used to putting everything that is best on the table, which is why housewives compete in recipes, newer or older, which, in fact, are based on the same ingredients, only with small insignificant additions. .

Even in the epidemic / pandemic, things cannot be different, even if the pursuit of the necessary ingredients was and still is, somewhat limited by social distance and slightly hampered by the visibly low supply, existing on shelves, in the market and on market stalls.

In a state of emergency established in the country. I did not intend to comment on how useful this social distance is. I respect the recommendations of the authorities even if they do not suit me. I limited myself to one out of the house, per week, with a note written in my pocket, with a dash, for shopping.

During this period I proposed, every time I left the house, a well-established route (only through well-known places & # 8211 shops, butchers, fisheries, market & # 8211 verified and verified over the years), how shorter, to fit in the 2 hours of freedom to move.

About the Easter supply! In a single outing, during the big week, I was lucky enough to buy everything I set out to prepare for the festive Easter meal properly.

For Easter, the main ingredients consist of lamb / goat meat, new potatoes, new cabbage / sauerkraut, seasonal greens (salad, onion, garlic, leurda, dill, parsley, larch, loboda, sorrel), radish moon, leek, greenhouse cucumbers, fresh eggs.

The other ingredients needed for the daily preparations of the meals were already, as usual, in the pantry and in the refrigerator, purchased during the previous shopping trips.

We were not alone for the Christian holidays! Fortunately, we are on the same stairs, only one floor apart, with one of our children, so we celebrated with our nephew and his princes.

From my family's Easter recipe book! There is no shortage of soup & # 8211 sheep soup or borscht & # 8211 goat borscht, stew & # 8211 lamb stew, goat stew, goat & # 8211 goat / lamb entrails stew, bird entrails stew , lamb / goat steak, cake and Easter.

We prepare the steak in the same way, with different garnishes, green garlic sauce and seasonal salad. In my family's recipe book, baked dishes predominate.

About the flavor of lamb / sheep fat !? It is or, used as fat by housewives in mountain areas, shepherds and bacites, in the sheepfold and beyond.

Why do we use sheep / lamb fat? The reason (not to be neglected) is the crust of the melted fat and finally, browned, which is formed during the preparation on the surface of the meat that remains juicy and tender, but also of the delicious sauce made of fat and / or in the baking tray by melting or his.

We prepare the lamb / goat steak in the pan / pan & # 8211 stewed lamb leg, with natural potatoes.

On the festive table from Easter days, red eggs cannot be missing.

Ingredients needed in the recipe: lamb / goat meat, new potatoes, new cabbage, green onions and garlic, leurda, moon radish, dill and green parsley, peppercorns, mustard seeds, coarse salt, thyme sprigs, rosemary sprigs, bay leaves, sweet, smoked paprika, lard, lemon.

Prepare new potatoes for the recipe.

The new potatoes are kept in cold water for 10 minutes and then peeled thinly by rubbing coarse salt in a clean cloth.

Peeled potatoes are washed under cold running water, drained through a sieve and swabbed with paper towels.

Preparation of lamb / goat meat for the recipe.

Lamb meat may have little fat, but also skins that during baking, if not removed, wrinkle and there is a risk that our preparation will not bake evenly and / or be overcooked.

The fat on the meat (located on the inside of the leg) is not removed.

Goat meat has no fat, but skin has more than lamb meat.

The skin, cleaned of skins, using the tip of a sharp knife, is washed under a stream of cold water, drained of water and swabbed with absorbent paper.

Ingredients

  • lamb pulp / goat pulp,
  • new potatoes,
  • lard,
  • sweet, smoked paprika,
  • new cabbage,
  • Lemon.

Place the necessary ingredients in the recipe in the baking tray.

Peeled new potatoes are placed in a baking tray. The small potatoes are put whole, the bigger potatoes are cut into 2-4 pieces.

In the baking tray add green onion and green garlic, thyme sprigs, rosemary sprigs, peppercorns, mustard seeds, coarse salt, bay leaves.

How do we place the lamb / goat meat in the baking tray? The lamb leg is placed in the baking tray, with the bone facing the tray, on a grill placed on top of the new potatoes. The greatest heat will be transmitted in the baking tray, gradually, from the bottom, from the bone, upwards, to the meat moistened by water vapor.

Rub the lamb's flesh with a little coarse salt. Put dried thyme, freshly ground peppercorns and smoked paprika on the pulp.

As the lamb's pulp and especially the goat's meat do not have much fat, on the pulp are put muzzles (half a teaspoon) of solid lard.

The baking tray is covered with baking paper moistened with cold water and squeezed.

Why wet the baking paper? When the preparation is heated, when the flame in the oven is high, the paper dries, and the water vapor that is released under the paper will moisten / tenderize the meat, preventing it from drying out.

Directions

  1. Peel a squash, grate it and squeeze the salt into a clean cloth.
  2. Cleaning the skin of the lamb skin.
  3. Place the ingredients in the baking tray & # 8211 the new potatoes directly in the tray, and the lamb pulp, on top of the potatoes, on a grill. Add spices in the pan and on the lamb pulp.
  4. Bake prepared.
  5. Prepare new, hardened cabbage, using the liquid / sauce from the baking tray.
  6. Serve hot, on flat plates, preheated.

Baking the preparation.

Bake the tray in the hot oven of the stove over high heat for 15-20 minutes, during which time the juice remains in the meat and the water vapor keeps the meat moist.

Reduce the heat in the oven of the stove to the right place and continue baking the dish, with the baking paper placed on the lamb leg. The cooking time depends on the size of the lamb leg and how beaten / dense / consistent the meat is on the bone.

Baking time of lamb / goat leg. Approximately, the cooking time can be 15-20 minutes / Kg of meat, from the moment the fire in the stove oven is given properly.

Towards the end of baking, remove the baking paper from the baking tray and leave the tray uncovered in the oven for 10 minutes, during which time the meat will brown evenly.

Attention, only if necessary! While the preparation is baking, it can dry the liquid / melt in the baking tray. In order not to burn the potatoes and spices in the tray (we risk the bitterness of the cooked meat), put a little cold water and a few drops of lemon juice in the baking tray.

Potato ripening time. Enough cooking time for lamb / goat meat may not be enough for new potatoes.

Remove the lamb / goat meat on a plate and cover with baking paper.

The baking tray with potatoes, without grill, is reintroduced in the oven of the stove for so long (usually, about 10-15 minutes) until the potatoes become tender & # 8211 the tip of the knife enters the whole potato until half of the potato.

When the potatoes are ready to be baked, remove the baking tray from the oven and add the lamb / goat meat to the pan. Cover the tray with baking paper until ready to serve. The heat of the potatoes will keep the meat warm.

The clear sauce from the steak is not thrown away. It is used, partially, for the preparation of fresh cabbage, a second garnish served together with the lamb of the basic preparation.

Serving the final dish.

The preparation is served hot, on heated plates. The plates are kept in the hot oven of the stove with the fire off).

Why heated plates? Pork lard was used in the recipe. Lamb meat also has a little fat. If the dish is served on cold plates, it would melt until it is consumed at the table and thus the manner and taste of the dish have deteriorated severely.

The meat is sliced ​​before serving.

Seasonal salad preparation.

This preparation is served with a seasonal salad & # 8211 leurda and moon radish salad.

The salad uses leurda, moon radish, finely chopped green parsley, extra virgin olive oil, lemon juice, coarse salt.

Lamb meat goes great with a cold black beer. or with a glass of fig house wine.

My fig wine is harsh, greasy, slightly sweet, deceptive. Drink with pity, it's not wine for fun, just to kiss the glass.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid lamb / goat meat, at least on the occasion of the holy Easter holidays. The dishes can be unique, tasty, healthy, but also very filling.


1. The boned meat is washed, wiped with a kitchen towel and breaded with strips of smoked bacon. Then the meat will bind to a beautiful shape. Peel onions and garlic and cut into thin slices.


2. Preheat the oven to 160 * C. Put the onion and garlic in a pan, place the meat, oil and water on top. Put the tray in the oven for 80 minutes. From time to time it is sprinkled with the juice from the tray. If necessary, add more water.


3. Prepare the chestnut ragout: cut the onion into slices, the garlic in half, and the apple into slices. The chestnuts are boiled and cleaned. Fry the onion in a little oil, add the garlic, the apple and cook together for 3-4 minutes. Add the chestnuts and let them boil together.


4. Wash the potatoes and boil them in their skins. Then peel, cut into pieces and fry in oil, salt to taste.
On a plate, arrange slices of turkey breast on a bed of chestnut and potato ragout. Garnish with green parsley leaves. Serve with a dry white wine.


Potato stew & # 8211 simple and tasty

Last week, I didn't was too active neither in the kitchen nor on the blog, where I managed to post only the Panettone recipe. But I came back fresh and for today, the first day of Passion Week, I prepared a dish that I think I haven't tasted in years: potato stew. I don't know exactly how this kind of thing went into a shadow cone, but suddenly I remembered it and decided to prepare it. Especially since it is very easy to make and, in order to reconcile the "fussy" people who do not fast, it can be served low, as a garnish, next to a steak.

The potato stew is quite filling and does not feel bad in terms of caloric content. However, it is recommended to supplement it with a salad of fresh vegetables (lettuce, cucumber, radish, onion, etc.) for extra vitamins.

Ingredient:
& # 8211 1 kg potatoes
& # 8211 onion 2 pcs. (230 g)
& # 8211 oil 2 tbsp
& # 8211 broth 1 teaspoon tip (20 g)
& # 8211 dafin 2 foi
& # 8211 tomatoes pieces (canned) 200 g
& # 8211 green parsley 1 link
& # 8211 salt, pepper

Heat the oil in a saucepan. Add sliced ​​onions. When the onion has hardened a little, add the potatoes, clean, wash and cut into cubes (approximately the same size). Dissolve the teaspoon of broth in a cup of hot water (250 ml) and pour over the onion and potatoes.

Stir and simmer on low heat for 6-7 minutes. When the potatoes have softened a little, but have not boiled at all, add the diced tomatoes and bay leaves. Stir gently, cover and simmer until the potatoes have penetrated. Add the finely chopped green parsley, add a pinch of salt and pepper. Stop the fire.

Serve hot to hot, possibly with a little more green parsley on top.


New potatoes with garlic, in the oven

I never thought I would miss such little things as new little potatoes (noisette).

In Romania they are extremely cheap and the markets are full. In Italy we never found little ones, so we took new bigger potatoes and cut them. New little potatoes are just frozen.

They are good, but they do not have the sweetness of fresh, new potatoes. So this year, we put a few rows of potatoes in the garden, especially to have these little ones. & # 128578

I craved the tip and stuffed. & # 128578 It's the second time I do it and I have to get it out of the ground, I'll do it 3-4 more times, for sure. & # 128578

I like them a lot potatoes & ndash see recipes here various. You will find moussaka recipes from potatoes, potatoes with rosemary, potatoes with tomato juice, stuffed potatoes, bread with potatoes and other goodies.

What ingredients do we use in the recipe for new potatoes with garlic:

  • -new potatoes-2 kg
  • -1 head of garlic
  • -20 g salt (1 tablespoon grated)
  • -50 ml oil, lard or butter
  • -piper, dried hot peppers (optional)
  • -thyme, rosemary (optional)

How to prepare the recipe for new potatoes with garlic in the oven?

Put the potatoes in a bowl with cold water and leave for 20-30 minutes.

The soil and bark will soften. Wash with a new sponge-porous part, clean immediately.

Rinse very well with cold water, then place in the pan.

If the potatoes are small, leave them whole, if they are bigger, cut them into halves, quarters or cubes.

Add the garlic (cut the head in 2 or just crush it with the side of the knife), the fat, the spices and mix everything.

I made a roast chicken in the oven last night and today I made the potatoes. It was late last night, so I didn't eat anymore and left to make the potatoes today.

I put the potatoes in the remaining chicken sauce. I made the steak simple, after the recipe for Chicken in the oven quick recipe, simple & ndash see here. So it was a shame to throw such a good sauce and I put the potatoes.

I added 2 small heads of new garlic, fresh from the garden and a few rosemary needles.

Cover the tray with aluminum foil or lid and put in the oven at 200 degrees Celsius for 20 minutes. It is good to preheat the oven.

I don't put water in the tray at all, just fat and spices. After this time, remove the foil or lid, move the tray or stir the potatoes a little with a spoon. Put back in the oven and leave until golden brown. In 10-15 minutes I'm ready.

The new potatoes with garlic, in the oven, are served with any meat or fish, as a garnish, they can be put on the table with salads and appetizers, or they can be a dish in itself. See here Steak recipes for all tastes.

They are delicious, fragrant, with a crispy crust and a soft, creamy core. Scent the whole neighborhood when you cook these potatoes and they are tastier than any steak. & # 128578


Pork steak breaded with garlic

Today I propose a steak that will surely make any meal more special. It is simple to prepare, and the garlic gives it a special note, along with the spicy crust of spices. The idea is to prepare it when you are not hungry, because it takes some time :))

& # 8211 reinsert the meat in the oven for another 30 minutes, to brown nicely

& # 8211 after removing from the oven, let it cool down for another 10 minutes, portion it and serve it with your favorite garnish

2 comments

I follow your blog posts closely. I like the way you write. That determined me to open a Blog myself. I want to join your community and I will post my opinions every day. I've already started. This is my Blog: http://opinieseparata.blogspot.com
I invite you to exchange links in Blogrol. That's if you like the way I write, of course.
I am at the beginning but I hope we will be friends in the future.
If you are interested contact me at: [email protected]
I will continue to follow you! Keep it like this!

I follow your blog posts closely. I like the way you write. That determined me to open a Blog myself. I want to join your community and I will post my opinions every day. I've already started. This is my Blog: http://opinieseparata.blogspot.com
I invite you to exchange links in Blogrol. That's if you like the way I write, of course.
I am at the beginning but I hope we will be friends in the future.
If you are interested contact me at: [email protected]
I will continue to follow you! Keep it like this!

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Method of preparation

Peel a squash, grate it and wash it with garlic.

Season to taste with salt, pepper, thyme, rosemary, paprika

Sprinkle with a little olive oil and place in a tray in which to put the wine, a cup of water, carrot, tomato, lemon, all cut into rounds, peppercorns and green parsley.

Place in the oven and occasionally sprinkle with the juice from the pan.

Allow to brown well, remove from the oven and serve with a garnish.


Duck legs with french fries and seasonal salad

The state in the kitchen, at the tail of the pan, during the heat, can be considered as an act of culinary heroism, if such a thing can be defined. Definitely, indefinitely, you do what you do and you still have to get through the kitchen, you can't let the mice in your stomach be agitated indefinitely. At a certain moment, you are taken by the packages with you wondering what to do with the buns you find in the caravan on the street corner or through the & # 8220furnished & # 8221 rooms with specialties on the ground floor of some blocks of flats, on the road intersections.

Memories, memories & # 8230! I don't understand why something good was given up, which was once found in the same caravans scorched by rain and snow & # 8211 boiled sausage / sausage, steaming, stuck in the horn heated on the inside, on some metal spikes that had a metal tube in the metal tube. electrical resistance. It was as if the mustard through which the sausage was rolled before putting it in the horn had a different taste or hunger made you believe something like that. Through the years & # 821760 & # 8211 & # 821770 paper bags with french fries with or without a schnitzel next to it, sold by stonemasons directly from wicker baskets were not to be discarded, quenching your hunger. The prices were much more convenient then, if we make a comparison with the taste / quality of today's street dishes found in the same places.

Of the street trade! I ask a salesman from such a stall why you put your caravan with your mouth just in the intersection, the answer came promptly, the world is still pretty much at the traffic light, I also take I have a penny.

What recipes do we prepare from duck meat? The whole rate, refrigerated, is convenient as a price for any housewife. Cut quickly, using a sharp knife and use separately, all kinds of dishes & # 8211 steaks and breast for steaks & # 8211 duck legs with vegetables on the tray, duck legs with baked potatoes, duck breast with beaten nettles and the rest (wings, back, tartlets) for soups & # 8211 sweet chicken soup and soups. The duck fat is fried and delicious scallops are obtained (true culinary delight, served hot, sprinkled with a little coarse salt and warm bread) and poultry lard, used as a flavoring ingredient and / or supplement for poultry fat in soups & # 8211 dumpling soup, chicken soup with tomatoes and dumplings, soup & # 8211 pumpkin soup and dishes & # 8211 cucumber food with duck legs. They can be bought separately, from the market, at slightly inflated and separate prices, duck legs and duck breast, refrigerated, but also duck liver, back with wings and tartlets, refrigerated or frozen. The duck is cooking and the whole & # 8211 duck with oranges.

Ingredients needed in the recipe: duck legs, potatoes, smoked cheese, garlic, pumpkin, eggplant, coarse salt, peppercorns, olive oil.

Ingredients

  • duck legs, fresh,
  • red potatoes,
  • eggplants,
  • pumpkins,
  • smoked cheese.

The duck legs are raised with a sharp knife on the skin side, up to the layer of meat. Add coarse salt and rub by hand to penetrate the salt through notches.

Heat a frying pan with high edges and the duck legs, notched, are put in the pan with the skin down, towards the pan. The duck legs are fried over high heat until a golden crust forms, then return to the side with more meat.

Continue to fry the duck legs, on the meat side, in the fat drained in the pan, until the meat becomes pink, soft and edible.

Step by step recipe

  1. Notch duck thighs with a sharp knife on the skin side.
  2. Fry the duck legs, notched, in a well-heated pan, first on the side with the notched skin.
  3. Frying duck legs, in the formed fat, on the meat side.
  4. Remove duck legs, fried, on a plate and cover with baking paper.
  5. Fry the straw potatoes in duck fat.
  6. Sprinkle smoked cheese on a large grater on hot fried duck fries.
  7. Preparing seasonal salads.
  8. Serve prepared with seasonal salads.

Frying duck meat, a secret well kept by professional chefs! The professionals cook the duck legs, leaving the meat a bit uncooked / uncooked, according to my taste. Personally, I prefer not to put the pan in the oven, after frying on direct fire and to monitor ochiometrically, permanently, the process of frying directly on the flame until the meat becomes pinkish to white and no longer bleeds when it stings with the tip of the knife. After frying, the duck legs are removed on a plate and covered with baking paper, to rest for at least 15 minutes, during which time the meat is cooked.

In the duck fat, gathered in the pan, fry the potatoes, cut thinly & # 8211 straw potatoes, over high heat.

The fried potatoes in duck fat are removed in a bowl. Sprinkle over the french fries, being warm, smoked cheese given on a large grater.

In the acastron with french fries, seasoned with smoked cheese, add the duck legs.

The close-up image shows how to fry the meat, after the mandatory & # 8220odihna & # 8221.

The presentation of the dish will increase the appetite of professional gourmets, and the mysterious smells that spread in the kitchen and not only will quickly gather all the gourmets around the table.

The dish is served with a pumpkin and / or eggplant salad, fried in olive oil / grilled. The salad can be prepared in advance and served cold.

The dish is served on flat plates, to spread the dish and salads together.

The greedy will not resist the temptation to soak some hot bread in the salad dressing, even if the dish is garnished with potatoes.

For those interested, a green garlic sauce is welcome.

At such a feast, even if it is hot or precisely because of that, a cold beer is appropriate and applauded at the open stage.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid duck meat and / or goose meat. You can get very tasty dishes, full of enticing smells and quick to prepare. Duck, goose, biblica can be prepared according to recipes used with chicken and / or chicken. Try it and you will not regret it.


Roast turkey legs in the oven with garlic-flavored butter

Roast turkey legs in the oven with garlic flavored butter. How to make turkey in the oven? Roast red and tender turkey legs with garlic, lemon and butter. Turkey recipes. Steak recipes. Recipes with turkey legs.

The other day I found some lower turkey legs. I'm going for a steak! I didn't have time brine (brine & # 8211 see recipe here) to fry them for a few hours so I decided to grease them well with butter under the skin so as to obtain a tender, fragrant and juicy meat. Inspired by Kiev chicken recipe (see recipe here) I made a spicy butter cream, this time using grated lemon peel in addition to garlic and changing the green parsley with dill. Mmmm & # 8230 what fresh flavors!

Bridge: this flavored butter can freeze & # 8211 see here how they do it (keep in the freezer and use for grilled steaks, steaks, etc.).

Baked turkey legs with this fragrant butter come out incredibly tender and tasty! The flesh remains pink and soft and the skin becomes reddish and crunchy. Dreamlike!

What garnish goes next to a juicy steak? Mashed potatoes I was answered in chorus at home. Okay, I'll make you puree. I removed the potatoes from the grill for some time, replacing them with rice, vegetable sauces, etc. So I said to please them, if I still rarely do them. Of course I slammed it together assorted salad full of greens and vitamins.

I recommend another recipe for baked turkey legs with golden potatoes baked directly in the tray & # 8211 see here.

From the quantities below it results approx. 3-4 servings of roast turkey meat in the oven (depending on their size).


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