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We open the cauliflower bouquets, wash it and boil it for 5 -7 minutes, in hot salted water. We drain it.
Put the finely chopped onion and the striped carrot in the hot oil. Stir gently until the onion becomes translucent, add the garlic, then add the chicken breast.
Stir until the meat is white on all sides.
Quench with mashed tomatoes, add cauliflower, salt, pepper and cook for a few more minutes until the sauce begins to bind. Add the drained lentils and the pancake.
Sprinkle with green parsley before serving.
Goose breast with cauliflower food
The goose is the domestic bird which, I think, is too little appreciated in the current cuisine, although in the Romanian gastronomy, inherited from our estates and ancestors, it was given due attention. I am not aware that in the country, at present, there is any farm that grows geese, mainly. Through the market I found several times goose liver, goose legs and chest, refrigerated and twice the whole goose, refrigerated. But they are not from domestic production, but from Poles or Hungarians, at prices commensurate with imports. As if there were no rivers, corn and green meadows. Carcotas can say that delicacies cost money. In my childhood, growing up among goose cards, I can't agree with such jokes. I don't understand why there is no magic solution to encourage local poultry farmers, to make them associate in order to sell the goods in markets. You can find in the market meat and chicken offal (there is still room for better) and shy, duck meat and facade, rarely the whole refrigerated duck, Romanian. I do not want to believe that it is not desired at the decision level, although this could be a first conclusion.
Memories, memories & # 8230. ! In my childhood, in the backyard, geese had their well-established place, in addition to broilers and young chicks. Ducks were rarely found in the yard because they bothered and disturbed the peace of the house, according to my mother. I can't forget the gang & # 8211 card boss, bought by my father at my baptism as a gangster, who when they went to get him out of the cage to cut him, found an egg near the bird. The family council decided that the gang should be kept and later it turned out to be a good choice. The goose laid most of the eggs for many years, never hatched, but took the buds every spring and drove the card. I liked to watch the goose card return from the river, in the evening, in an Indian line, with it on its forehead, swaying lazily. It ended in my old age when I was about 12-13 years old, although I suspected that it was trampled by a car (words). They never confirmed to me that the gang had been trampled by the car, even though I asked. Rarely do you see today goose cards on the banks of rivers and through meadows where the crowd of children frolic from morning to evening. Along with the slaughter of the pig raised in the yard, the geese (the slaughter ones) were also cut, keeping them in the lard, at the garnish, together with the smoked pork. It is rare to buy meat other than that grown in your own backyard. You didn't even find meat in grocery stores, only rarely in butchers, some beef and mutton. Through the weekly fair there were chickens / chickens, less often ducks and turkeys, sometimes lambs / goats, piglets / pigs, rams, but only in the slaughter season. When a friend of my father's cut them out of their yard, they would bring us a ram's or calf's meat, for a fee, of course.
What recipes do we prepare in the family from goose meat? The inherited family recipes are a bit more numerous. As I find something to buy, whole geese, I decided to try all the recipes, risking even a few ideas of my own. We prepare in the family: goose liver with hummus, omelet with goose liver, shepherd's polenta with tits and goose egg goose with oranges. I found several times by gallantry, goose spines, frozen, brought from the Hungarians. At first I doubted whether to buy or not. I bought it and I didn't regret it. After thawing, I found the spines full of goose fat, which they gathered and I made poultry lard, I boiled the bones with some meat and made a sour soup. Goose fat gives a special taste to vegetable soups and dishes. As children, my mother would give us bread with goose fat and paprika at around 5 in the afternoon. That's what an old family doctor had told her, which my mother asked me every time, as children, I had a cold.
Ingredients needed in the recipe: goose breast, whole cauliflower, bell pepper, tomatoes / tomato juice, rapeseed oil, onion, coarse salt, peppercorns, green parsley.
Use a piece of goose breast, with all the skin.
The goose breast is washed under a stream of warm water and swabbed with absorbent paper. If you buy refrigerated it may have traces of down, which needs to be removed by pulling out with fine tweezers.
Some culinary secret! The goose breast is often pricked with the tip of a sharp knife on the skin side so that the fat comes out during frying, envelops the meat in hot steam and browns the skin which becomes crispy.
Add plenty of coarse salt to the prickly skin of the goose breast.
Step by step recipe
- Goose breast wash, sting on the skin side.
- Fry the goose breast in a well-heated pan, first on the skin side and then on the meat side. Fry until the meat becomes pink and the skin is slightly coppery.
- Remove the fried goose breast from the pan and place in a baking tray. Cover the baking tray with moistened baking paper.
- Bake goose breast in the hot oven of the stove at the right heat for 10-20 minutes.
- Leave the goose breast, taken out of the oven, covered with baking paper, to rest as long as it is baked.
- Preparation of cauliflower food.
- Serve thinly sliced goose breast with cauliflower garnish.
Heat a frying pan with high edges and when the pan smokes, place the goose breast with the skin on the hot pan.
When the skin has browned and the goose fat has spread in the pan, turn the piece of goose breast, using a fork / kitchen tongs, on the meat side.
Roasting the goose breast is done over high heat (attention, salt from the hot fat pan and you don't know where it goes & # 8230), in a short time, on both sides.
There is no mistake! Usually, the geese found in the market have a lot of fat being fattened quickly by farmers, with combined cereals, to be used mainly, the liver, which is a real culinary delicacy. If you want the fat to come out as much as possible from the goose breast piece, increase the skin to the flesh. In this case, the meat will eventually come out a little harder. If the skin on the goose's chest has been cut, the fat formed can be collected totally or partially only, in jars with a tight lid, and will be used later in soups and dishes for a special taste.
The perforated goose breast is removed from the pan and placed in a baking tray with the skin facing up.
The goose breast is fried in the pan only until the meat becomes pink.
The baking tray is covered with baking paper moistened under a stream of cold and squeezed water.
Bake the tray in the hot oven of the stove, at the right heat, for 10-20 minutes depending on the size of the goose breast and preferably the housewife when cooking the goose meat.
Boil a whole cauliflower in a pot of boiling water in which coarse salt is placed.
In the pan in which the goose breast was fried, cook in a little goose fat / rapeseed oil, sliced onion, finely chopped celery stalk, sliced bell pepper and sliced tomatoes.
There is no mistake! You can use a mixture of peppers and tomatoes prepared in autumn with or without tomato juice.
Half-boiled cauliflower (it is quite difficult for the tip of the knife to enter the bouquets), take it out on a plate and break it into large bouquets.
Put the hardened vegetables in a pan together with the cauliflower bunches and continue to harden, mixing with a wooden spoon in the composition, carefully, so as not to break the cauliflower bunches.
The cauliflower garnish with tomatoes is ready when the vegetables are cooked, but the cauliflower bunches remain whole.
The cauliflower food is seasoned with freshly ground peppercorns and very little coarse salt (a lot of salt was used to fry the goose breast). Sprinkle with finely chopped green parsley and green onions.
Remove the baking tray from the stove oven and let the meat rest for at least as long as it took the goose breast to cook. During this time, the goose meat will cook and become mushy again. Then it can be sliced, using a sharp knife.
The dish is served on plates spread together with slices of yellow tomatoes.
A glass of white, dry, cold wine goes great with this delicious dish.
Good appetite, you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world. The delicacy, taste and smells of this divine preparation will surely be to the liking of all gourmets and gourmets who will honor it properly. Praise to the housewife will never be enough.
What food can I cook with chicken breast?
It depends on what you like and what other ingredients you have. You can make a soup, a Radauti soup or a Greek chicken soup or a borscht with meat and vegetables. You can make a stew with meat, peppers, onions, tomato sauce and potatoes. You can make a dish from a favorite vegetable with meat (cauliflower, green beans, peas, celery, carrots, eggplant, pumpkin). You can make a salad with boiled chicken breast (or grilled), lettuce, yogurt, a little oil and basil or rosemary. You can make grilled chicken breast (or, healthier, baked) with potatoes or sweet potatoes or carrots or celery or beets (or all)
You can make enough recipes with a chicken breast, it depends on how you cook it and if you like it.
In addition to the chicken slices, you can cut the breast into appropriate pieces, wash them and put them in a marinade bowl with a tablespoon of olive oil, half a squeezed lemon, dried rosemary, salt, pepper, oregano. , powdered garlic, paprika and leave them in the fridge for about 3-4 hours to get their meat from the spices. Then fry in oil together with the spices left. Leave to fry until the meat is browned and can be served with mashed potatoes, rice or any other garnish. I'm sure you'll like it.
Making Italian chicken is a kind of game. It is easy to make and just as easy to eat. To make it you need a large chicken breast, three or four balls of mozzarella, half a cup of milk.
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1 kg frozen peas (I use Bonduelle as the best)
1 chicken breast
1 dill connection
1 tablespoon broth
1 tablespoon flour
Cut the chicken breast into suitable pieces and brown very little in the hot oil. Finely chop the onion and put it over the chicken breast to cook. Then add a cup of hot water, let it simmer with a lid on top and then put the washed peas and drain well. Fill with enough water to cover the peas well. When the chicken breast and peas are almost ready, add salt to taste and the flour sauce rubbed with broth and water. Bring to a boil, stirring occasionally, then remove from the heat and add the finely chopped dill.
A rich and succulent dish !! Bravissima cara! A kiss.
I like the way you made it, classic and of course very tasty, I realize that mixing in my kitchen, a lot of food that I make, it's been years since I made it.
Thanks for the idea.
I'll kiss you soon.
I love Nely this dish is very delicious, here it is typical to eat this succulent dish when harvested or picked new is a delight, caresses and hugs.