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Pork with black mustard seeds and vegetables

Pork with black mustard seeds and vegetables

Today's lunch was something extremely fragrant, which I recommend you try, with few but tasty ingredients.

In general I would say about me that in terms of tastes and foods I am somewhat atypical, because I can not eat the same food twice and every time I cook something, I give a different taste to the preparation, even if the basic ingredients are about the same .

  • 7- 8 slices of pork leg
  • 1 teaspoon curry powder
  • 50 ml milk
  • hot Chilli
  • nutmeg
  • white truffle oil
  • balsamic vinegar
  • 1 teaspoon black mustard seeds
  • 1 teaspoon fennel seeds
  • For the gasket:
  • potatoes
  • carrot
  • paprika
  • salt
  • corn oil
  • mustard seeds,
  • fennel seeds

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork with black mustard seeds and vegetables:

I marinated the meat in milk, white truffle oil, curry, paprika, nutmeg, I let it sit in this mixture for 3-4 hours, then I put over the meat a few seeds of black mustard and fennel, crushed a little in the mortar and I put it in the oven over low heat together with the marinade in which it stayed, where I left it until it softened well, at the end I gave it more heat to brown it nicely. I cut the potatoes and carrots into suitable pieces like and size, I put salt, curry, paprika, a little corn oil on them and I put them in a tray lined with a sheet of baking paper soaked in cold water and squeezed well. I cut the baking paper more large in such a way as to cover both the bottom of the tray and the vegetables in it. I let the vegetables cook over low heat and then I seasoned them towards the end with black mustard seeds and fennel seeds. I say, with special and balanced flavors… exactly to my taste Great appetite!


In a bowl put the flour, seeds, salt and mix well. I used flax seeds, sunflower, pumpkin, black and white sesame.

In a cup pour the oil and water, then mix them with the dry ingredients.

* First put only 250 ml of water, then, if needed, add the remaining 30 ml.

You need to get a homogeneous composition that can be stretched.

Divide it into 2-3 parts, put each part between two baking sheets and roll out with a rolling pin a thin sheet of dough of 2-3 mm. I split it in two and used two 25 & # 21535 cm trays.

Cut the dough into squares or rectangles.

Bake the biscuits for 20-25 minutes at 180 ° C or until they start to brown slightly. It must become crispy.

Let them cool, then you can gnaw them with pleasure :). Good appetite!

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Salmon in seed crust, with baked vegetables and mustard sauce

1. Wash the fish pieces and remove the bones. In a bowl, beat the egg with a little salt and, with a brush, apply a thin layer on each piece. In a frying pan, lightly fry the almonds and grind them with a blender. After that, fry the seeds in the pan and mix them in a plate with the almonds. The salmon fillets are passed through this mixture on both sides.

2. Then line the baking trays with baking paper and place the salmon pieces. Set the oven to 200˚C and bake for 15-17 minutes.

3. While the fish is in the oven, prepare the vegetables. They are washed and cut into cubes. Place in an oven tray, sprinkle with olive oil, sprinkle with pepper, salt, smoked paprika, garlic and a little thyme over them. Mix well until all vegetables have a thin layer of oil and spices.

4. After that, set the CombiSteam oven to 100% steam function at 96˚C. Let the vegetables cook for about 15-20 minutes (checking and stirring occasionally). When they are almost done, raise the temperature (150˚C, without steam) for a few minutes for a slight caramelization.

5. For the sauce, put in a bowl of mustard, honey, gradually add a little olive oil and mix with a fork. Then add the juice of the three lemons and thyme (without stalks). Gradually add the water to thin it a little until it reaches the consistency of a sauce.

6. Remove the fish and vegetables from the oven and add the sauce over the vegetables.


How to make a simple and quick recipe mustard sauce?

In a deeper pan (non-stick) or in a pan I melted the butter together with the flour and a good pinch of salt. I worked on medium heat. I mixed this roux (rantas) constantly with a wooden spoon and I made sure it turned a little white, sizzling without coloring at all.

I gradually poured the cold milk and mixed vigorously to loosen the lumps formed. You can use a target because it will help you more in this endeavor. I can handle a wooden spoon.

I continued to add the rest of the milk and mix. The sauce begins to thicken as it heats up and comes to a boil. I reduced the flame to a minimum and continued to mix in the sauce. Don't worry if they stay lumpy because you can strain the sauce at the end!

I also put a little freshly ground pepper. Because this sauce contains raw flour, it must be boiled for a few minutes for it to cook. This thing lasts 8 minutes, at the lowest possible fire and under continuous mixing. Careful! If you don't mix it, it will stick to the pot!


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Ingredients House mustard

Mustard with beer

40 gr mustard seeds
beer
1 teaspoon turmeric (optional, for color)
1 teaspoon sugar
a little pepper

Mustar Dijon

1 finely chopped onion
2 cloves chopped garlic
2 tablespoons honey
130 gr mustard powder
1 tablespoon oil
2 teaspoons salt
4 drops of Tabasco sauce
400 gr dry white wine

Preparation House mustard

  1. Mustard with beer: grind the mustard seeds in the coffee grinder until they are powdered.
    * clean the car immediately by adding salt to it several times and mixing well, then wipe the inside with a napkin, wash the lid well.
  2. Put the resulting powder in a small bowl and slowly add the beer until you get a soft paste. Season with a little pepper, sugar and turmeric, mixing well.
    * if you taste the pasta now it will be very hot and with a rather unpleasant taste, the next step must be done to get a normal mustard taste!
  3. Put the mustard in a jar and leave for 1 week at room temperature. After 1 week, taste the mustard every day and when it reaches your taste, put it in the fridge. The longer you keep it outside, the hotter it will be and the more delicate it will be. out for about 1 month.
    * I kept him out for 3 weeks.
  4. Then store in the refrigerator.
  5. Mustar Dijon: boil onion and garlic in wine for 5 minutes. Allow to cool completely.
  6. Put the mustard powder in a bowl - on low heat - and slowly add the mulled wine until you get a soft paste. Then incorporate the rest of the ingredients: Tabasco sauce, salt and honey.
  7. Leave on low heat until the sauce thickens. Follow the steps from mustard with beer for storage.


Baked pork steak marinated with mustard and honey

Baked pork steak marinated with mustard and honey. A tender and juicy steak from pork breast with ribs. The whole piece of pork cooks great! By baking, a great, sweet-sour red glaze is formed.

Baked pork steak is great when prepared in large pieces of 1.5-3 kg. The juiciness of the meat is kept only in whole, large, slowly cooked pieces. The meat must not be stung or "breaded" because through those holes the juice will drain from it and will remain dry and sour. Sliced ​​meat is for grills, snacks or escalope.

ABOUT SMOKED FRYING IN "MARINATA"

That is why it is not good to slice the meat for the steak and not to drown it in all kinds of liquids that cover it and in which it boils instead of baking. I call them "submarine steaks." There are actually some long-juice stews in which float gray slices of "sole" type meat. Do not be deceived… from some thin slices of meat put in the tray with 2 L of juice (called "marinated") will not always come out red and tender steak. Especially since the excess liquid takes about 2 hours in the oven to decrease, during which time the meat breathes several times.

That's why I offered many recipes for steaks prepared with whole pieces of meat, which are cooked exactly as they should and yes, they are penetrated in the middle. You can find enough examples here.

Each piece (piece) of meat has a specific texture and cooking times. You don't make tender grills out of pork meat, but you get some great snacks, a good goulash or a flour steak. Pork breast or neck, with their fat inserts, are more versatile and are suitable for both pan, grill and oven cooking. Muscles and chops are very delicate and cook very quickly, with the risk of excessive drying. So each piece is cooked in different ways. We can't generically call them "pork steak."
This time I chose a pig's head with a few ribs. It is a floury, fleshy piece, but it also has bones so useful for a steak. Bones are good conductors of heat and help to cook pieces of meat in depth. In addition, we all know that the tenderest and tastiest meat is the one on the bone, right?

As alternatives you can also use pork neck, shoulder or skimmed leg (with or without bone).

The marinade I prepared was a sweet-sour one, very pleasant in taste and sufficiently aromatic. I don't like to completely cover the flavors or taste of meat. Marinades have an important role in tenderizing meats and impregnating them with various flavors (especially lamb, beef or game). The acidic (sour) components are the ones that transform the muscle fiber and weaken it. These can be vinegars, wines, citrus juices (lemon, orange, grapefruit), mustard or sour dairy products (whipped milk, kefir, yogurt). If there is something sour, it is good to have something sweet that balances the taste and corrects the acidity: honey, brown sugar, molasses, etc. We also talked here about dry rubs (wet rub) or wet ones (like bait). The spices in the marinade must be dosed with courage because they will be distributed throughout the mass of the piece of meat. Especially salt must be put in abundance.

Marinating is done over time, and can last from 2-3 hours at room temperature to 3-4 days in the refrigerator, depending on the type and size of the piece of meat. I left the meat to marinate overnight.

From the ingredients below I obtained approx. 6-8 servings of baked pork steak marinated with mustard and honey.

Preparation time
Ten minutes
Cooking time
3 hours
Total time
3 hours 10 minutes

Author: Savori Urbane
Servings: 6-8 servings
Ingredient & # 8211 savoriurbane.com
• 2 kg of pork breast head with ribs, skimmed leg or neck
marinaded
• 1 tablespoon fine mustard (preferably from Dijon)
• 1 tablespoon mustard with berries (or fine, if you do not have)
• 1 tablespoon honey, molasses syrup or brown sugar
• 2 teaspoons with a pinch of fine salt
• 1 teaspoon ground black pepper
• 1 teaspoon cumin seeds or powder
• 3 tablespoons olive oil
Furthermore:
• coarse salt

HOW TO MAKE PIG FRYING IN THE OVEN MARINATED WITH MUSTARD AND HONEY?

The ribs have a fairly strong whitish membrane that I easily removed, pulling from one corner of it. This step is important because this membrane remains strong even after cooking and, in addition, it tightens. Secondly, its removal helps the aromatic marinade to penetrate deep into the meat.

We would show here how to remove the membrane - in the recipe for pork ribs with glaze (scaricica).

MARINADE WITH MUSTARD AND HONEY FOR PORK FRYING

In a small bowl I mixed the mustard with molasses (honey or brown sugar), cumin, oil, salt and pepper. I got a creamy marinade and flour. Good salt!

I greased the meat well with this marinade and put it cold (in the plastic bag) for a few hours.

I left it overnight, but if you hurry, you can speed up the marinade by leaving the meat on the kitchen table for 2 hours.
HOW MUCH DO WE BAKE A MARINATED PORK FRYING - WHOLE PIECE?

It is important that the temperature of the meat, before entering the oven, is that of the room. This means that it must be taken out of the fridge 1-2 hours before cooking (if it has been cold marinated). I took the meat out of the fridge and heated the oven to 220 C (with ventilation, the maximum stage for those with gas).

I additionally seasoned the meat with coarse salt and ground black pepper and placed it in the roasting pan.

I poured 2 cups of water into the pan, covered everything with aluminum foil and put the steak in the hot oven. The first 30 minutes I left 220 C then I reduced the temperature to 170 C and I baked the steak for 2 good hours. I checked the liquid level and filled it when it dropped too much (to be about 1-2 cm of liquid in the tray).
After 2 and a half hours it looks like this. I took off the aluminum foil and put it back to browning, raising the temperature to 200 C for 20-30 minutes.

In the end everything browned great and the sauce in the pan dropped and became sticky.
serve baked pork steak marinated with mustard and honey
I took the tray out of the oven and covered the steak again with aluminum foil, but lightly, so that it has space where the steam can come out. This resting stage of the meat after cooking is essential to obtain a tender and juicy texture. I let the steak "breathe" for 20 minutes before cutting it. During this time the muscle fibers relax and the juices are redistributed in them.
Come on, we can't crave anymore! Look how floury and brown it is

Crust is crazy! Honey, brown sugar or molasses work wonders.

The meat is soft and juicy, the ribs come out easily, just by light hand pulling. The mustard sauce with honey is sweet-sour, very tasty. We ate the steak with some fried vegetables


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Pork muscles with mustard sauce

ingredients
1 piece of 1kg pork muscle, Butter for frying, 2 tablespoons Dijon mustard (if you don't like it use normally), 3 salads, Thyme, 2-3 bay leaves, 100 ml liquid cream, 150 ml white wine, 150 ml water, Half a cube of beef / 50 ml beef soup (or other substitute, pasta or what you usually use)), Salt, Pepper

Difficulty: low | Time: 35 min


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