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My boy also calls it cracked chicken. The idea to put spices in the glass was his, I say it's a happy idea.
- for glass: thyme, basil, dill, green or dried + bay leaves.
- 1 chicken for large grill.
- 100 ml oil
- 2 tablespoons honey
- 2 tablespoons mustard
- 2 tablespoons balsamic vinegar
- 1 tablespoon crushed garlic
Preparation time: less than 120 minutes
RECIPE PREPARATION Flavored chicken on the glass:
- The chicken is cleaned and washed well
- Make a sauce consisting of oil, salt, pepper, paprika, balsamic vinegar, mustard and honey.
- With half of the sauce, massage the chicken, which is then placed "standing" on a bottle [preferably with a thicker neck, has better stability]. In the bottle you have previously introduced water, dill, basil, thyme, leaves laurel [aromatic steam released in the heat will "dress" the chicken that will get a delicious taste]
- Place the chicken on the glass in a saucepan and bake for about an hour and a half if it is large. from time to time sprinkle the oratania with the rest of the sauce and puncture it with a fork to penetrate better.
- You don't need another garnish than a big salad of vegetables.
Great appetite !!!
The tops of the wings are fried, the first ones being thinner, so as not to get too tanned, wrap them with aluminum foil.
Chicken in mustard crust and flavored herbs
Mix the beaten milk with the mustard. Gently chop the chicken and then put it in a bag (preferably one that can be sealed) and pour over the earlier sauce. You can let the chicken marinate for 1-2 hours or until the next day.
Preheat the oven to high temperature.
Using a food processor, prepare the crust. Chop the garlic, turn off the robot. Pour the breadcrumbs, herbs, parmesan, salt, pepper, lemon juice, a little olive oil and start the robot to combine all the ingredients.
Put the flavored breadcrumbs on a flat plate and, in turn, pass each piece of chicken through it until it is completely covered with crust.
Prepare a non-stick tray, put a parchment paper on it and put the chicken pieces, completely covered with crust (so that you don't miss any place).
Leave the chicken in the oven over medium heat for 40 minutes or until you notice that it has browned nicely on top.
In the Baneasa breadcrumbs range you will find 4 different types of breadcrumbs, each wonderful in its own way:
Classic breadcrumbs: the breadcrumbs that I use for absolutely anything, is a white breadcrumbs, wonderful for snails and plum dumplings alike. It is the breadcrumbs that everyone has known since childhood and that I used in a recipe very loved by you and inherited from Buni Sia - Gray with bread milk (click to access the video recipe).
Granulated golden breadcrumbs: perfect, golden, compact crust. The crust given by the granulated golden breadcrumbs is crispy, textured and golden, every time! I use granulated golden breadcrumbs especially when making breadcrumbs. Try your recipe too Crumbly fish (click to access the recipe).
Golden breadcrumbs with paprika: an aromatic breadcrumbs, which I use especially for breaded or baked vegetables, because it gives a special taste, slightly smoked.
Panko breadcrumbs or simply PANKO comes from Japan, is very popular in Asian cuisine and has a great advantage: it absorbs very little fat / oil during frying, due to the airy, light and delicate texture. Panko has large flakes, is made of a special white bread, without crust and has large flakes. The crust we obtain using Panko is the most crunchy and can be compared to the one obtained using cornflakes.
I have been using Paneas breadcrumbs from Baneasa since it appeared on the market and I have been and am very satisfied with the results and the crust obtained, every time. Below you will find other recipes in which I used Panko:
Ingredients for 4-6 servings Chicken Piccata:
- 700g chicken breast fillets
- 2 tablespoons chicken seasoning mix
- 200g flour Delight
- 3 eggs
- salt and pepper
- 180g pesmet Panko Baneasa
- 200ml oil for frying
- 100g butter
- 2 tablespoons capers / caper leaves
- 2 tablespoons (30ml) lemon juice
- a sliced lemon
First we take care of the chicken breast, we cut it into thin slices, as for the slices. Beat the meat to be as thin as possible, then season to taste. In a bowl beat the eggs as for the omelet, season them with salt and pepper. In another bowl we put flour, in another panko breadcrumbs. We pass the chicken breast slices through the flour, shaking off the excess. We then pass them through the egg and panko, pressing very well to make a uniform crust. Heat 100ml oil in a pan, fry half the meat over medium heat until browned on both sides.
We change the oil and continue to fry the rest of the meat.
For the butter and lemon sauce, put the butter in a pan and let it melt over medium heat. When the butter starts to bubble and froth on the surface, stir continuously until it starts to boil. We continue to mix until the butter becomes copper and we see small brown particles in it. We take a tablespoon of foam from the surface. Remove from the heat, add the lemon juice, the capers (pickled caper leaves in my case) and the lemon slices. Mix well and pour the hot sauce over the chicken.
As a side dish, I went for the light version, of pan-fried vegetables. You can also make rice, cous-cous or even mashed potatoes for a very hearty meal (for lunch rather than dinner).
Chicken bite was a delight! Even though it absorbed the butter and lemon sauce, the crust remained crispy! Piccata was just as good and cold the next day. I highly recommend our recipe today, it will be one that you will repeat once and again, because it will become one of everyone's favorites!
What would you cook for Gordon Ramsay?
I chose who to give the book to Okian. I won't tell you how hard it was for me to choose, you don't really care how many T-shirts I wet and changed reading your comments. I appreciate everyone's efforts and I am extremely pleased that some of you want a book long enough for you to put in so much effort. I loved reading what you wrote, I almost gave in to the urge to open the refrigerator door to quench my cravings and just the thought that 20 pounds is hard to lose but easy to gain redirected me to the glass of water instead of curd slice. Finally, no matter how unfair the rule is that we can have only one winner, I have to stick to it (I was tempted to give up my copy to award at least two comments but I refrained, I do not think- and healthy to always listen to the first impulse). The book will go to Citizen Popescu, which I congratulate and ask him to send me an email with all the identification data, including the address at which he wants to receive this book. Thank you for participating and I wish you well.
Gordon Ramsay he's too good a cook to be true. Inventive, pragmatic, practical, slightly hysterical (as it suits any mood), very inspired. But, enough with hints, that I don't want to sell it to you or give it to you as a wife. Find everything you need to know about him on this great net. With me, you get the chance to have one of his books in the library, World cuisine, a collection of fantastic recipes from everywhere. The book looks great, I've already looked at some recipes that I will test with these two little hands. I will give this book to one of you, the one who answers the question & # 8222 what would you cook for Gordon Ramsay? & # 8221 in such a way as to make me salivate instantly when reading the description recipe, recipes anyone can write). Anyone can participate in our game, provided they leave a valid e-mail address and have a correspondence address in Romania (because in the event that they obtain the book, it will not be sent outside the country). Comments remain open until Sunday, June 5 at 10 pm After that I will announce the winner. I wish you much success, increase your writing and urge you to research my Okian cookbook library. You will find many other interesting titles there. Who knows, maybe something will stick to your hands. Stay healthy.
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:)) I would cook him 4 different things. Plus a super-quick (full) lunch. It would all be from Jamie's books. :) hahahaha! I am convinced that he would appreciate something discovered or created by his good friend and old friend and snooker partner. :)
(consider it off contest. :))
I would serve this famous chef with traditional Romanian food: with sarmalute, a meat soup, a lamb steak, a biof salad, a polenta, with sarmale, and many other dishes, all cooked in my kitchen which is not super equipped, without robots and microwave, here it finds only passion and love, that's how I cook with love.
Aaaaah, I adore Gordon. I think I would cook her something specific Romanian, would she have eaten sarmale ?! in fact I don't know if I would have the courage to cook something for her, but if it were musa & # 8230 maybe some sarmalute in vine or stevia, and some discoveries from Poiana Sibiului as grandma used to do & # 8230.
Aaaaaa, a description ?! Then I copy-paste a recipe written by me on another site, I don't know if it will make you salivate, the pictures would be very telling, but I risk it, for this book it's worth it & # 8230 Lemon trout in the oven so:
For this recipe we need: 2 trout, a lemon, olive oil (or butter), salt, pepper, dried basil, foil or baking paper. I used for the garnish potatoes with rosemary and plain sauteed spinach with a little butter and garlic, but it goes very well with rice for example or broccoli!
The gutted trout is washed and wiped well on the aluminum foil in which it will be packed, sprinkle with olive oil, salt and pepper (it is not mandatory but that's how I learned from Jamie Very Happy). Put the trout, season it inside and on top and top it with 3-4 slices of lemon. Ideally, we should also have some fresh basil leaves or even rosemary, which are also added to the fish, they flavor it extraordinarily! But we are also satisfied with the dried basil for now & # 8230.
So, then wrap the foil well around the fish but leave a little space to steam, so do not glue the foil over the Smile. Put them in the pan in the oven for about 10-15 minutes, depending on how big they are, then unwrap the foil and leave for 5-10 minutes to brown a little. Is awesome. Good appetite!
I would prepare some traditional pies: with sheep's cheese inside, baked on the stove (or in a pan, without oil) and greased with a mixture of sour cream, butter, sugar and a pinch of salt. I still haven't met anyone, who once tasted the pies, not to be crazy about them :)
Hmm & # 8230 I would suggest a mixed menu & # 8230
I would start with bruschettas, tomatoes and garlic, but also with a mixture of fresh greens from the bowl (fresh basil, an idea of fresh parsley and a little mixture of aromatic herbs brought from Tuscany & # 8230 yumm & # 8230)
Then a cream soup (a quick idea) of chicken and sweet corn.
For the main course a generous salad, with packages of bellows cheese, carrots, salad of all kinds, arugula, pieces of bacon, plus a light dressing based on yogurt.
For dessert, Tiramisu & # 8217 with Bailey & # 8217s.
Finally, a Romanian liqueur wine.
1. First course: Medium sheet stuffed with ham and cheese and grated cheese on top.
2. Second way: Medium sheet stuffed with chicken breast
3. Dessert of your choice: with strawberry jam and whipped cream on top
or with chocolate and bananas and whipped cream on top
Thin sheet for dessert.
Dear Adi, Gordon is my favorite chef, I like his star look and explosive style. He is the only chef on the net whose recipes I try step by step and I would love to sit at the table with him. It would not be impossible, life has unexpected meanders. That's how it happened that this year I stayed in the room for three days with foreman Vătafu, the chef of the Ceausescu family, a monumental chef. And in 1992 I met Paul Bocuse at Garmischpartenkirchen, my then boss being his student. I also received an autographed book, to which I am very attached, although I do not consider Bocuse a genius in cooking, but rather a typical traditionalist (as a mind, by the way).
If I had Ramsay as a guest, I would only give him homeless smokes, roasted bacon and brandy and Jidvei wine. I would make the master drunk and teach him to do. And if he doesn't want to, I'll beat him like a mother in Banat. That damn mother to cook for them, that he's fed up with all the delicacies in the world. But a slice of smoked ham with beech wood and some urda next to it will always be missed after she leaves for his England.
bag sama ca nea & # 8217 gordon didn't step on us so I would make her a meal with what we have better .. first a brandy .. then I would give some tiny mustaches with hot buns and mustard, from that to make your mouth water when the smell comes & # 8230 maybe a trout stuffed in satin and baked over low heat, with a glass of Jews or a bottle if you want .. then some winter sarmale in pickled cabbage leaves, with pork and smoked meat, a spoonful of sour cream tossed on top and two pickled hot peppers on top .. with a healthy merlot next to it .. and at the end what to give him if not some pies with sweet cheese and raisins, sprinkled and those with a drizzle of sour cream and a zigzag of honey escaped by chance.
and why doesn't he like to get his hands on something from his book o)
What could I serve him but a dessert? :) And at this moment I would like a goat cheese ice cream, with a square of brownie with whiskey and strawberry sauce with basil :)
Polished in layers, with sheep's cheese, and cloves, between the layers and on top and with sour cream, like Transylvania!
bean borscht with thyme and larch:
& # 8211 small and white beans & # 8211 half a kg
& # 8211 1,5l sour borscht made by my mother.
& # 8211 an onion, a carrot, a pepper
& # 8211 Homemade broth
& # 8211 leustean, thyme
& # 8211 sare
Wash the beans, boil in 3 waters, add the onion, carrot and pepper when the beans are almost cooked, add the borscht, the broth after a few boils add the thyme, larch and salt to taste, serve both hot and cold with or without peppers fast!
I wouldn't cook for Gordon Ramsay, I'd rather he cooked for me, because I already have the book, I wrote about it :)
For several years now, a tradition has sprung up in my family, that of me being the one who prepares the sausages for the winter holidays. So every year I increased the level, arriving in the winter of 2010 to & # 8222invent & # 8221 sausages & # 8222Bregovic & # 8221.
From the first sip, these sausages wake you from numbness due to the hot pepper powder (harvested in autumn, dried and & # 8222 dusted & # 8221 in a mortar) as Goran Bregovic's first guitar chords make you rediscover cheerful heart.
Then you discover the whole pieces of beef, pork and bacon cut from a knife / sausage, each keeping its own flavor as each piece of music, collected by the great artist of the Balkans, is easily identifiable whether it is Turkish, Romanian or Serbian.
In the end you fall in love with them due to the subtlety of the mix of spices (garlic, thyme, salt, pepper) which seems to be simple, even trivial, but well proportioned makes it a good home with all meats.
Even if many dust off whole bookshelves to know the culture and civilization of certain peoples, if someone were to ask me what Romania is like, especially the Balkans in general, I would serve it with this type of sausage and in the background I would put Goran Bregovic, because music and gastronomy reveal with an unimaginable subtlety the soul of the peoples.
What else can you cook at such a party? Maybe something traditional from us. -)
because I stayed in England for a while and I always enjoyed the shows in which he participated and cooked, I would cook Gordon a fish pie (traditional fish pie), a traditional recipe throughout the UK. Gordon is a Scotch truly and surely will love fish..especially a good North Sea cod.The recipe involves cod, shrimp, cheese (cheddar), sweet corn, onions, milk, potatoes, boiled eggs, flour, parsley salt and pepper.Potatoes are made puree, the fish is cooked in milk then it is placed in a yena bowl with corn and shrimp. Everything is covered with puree and cheddar and put in the oven. And for dessert a chocolate pudding cooked individually .. in fact also traditional I would cook something English just to express my longing for England (although he is open to any attempts, especially after the experience he had in Vietnam in his new show) and to show him that as long as you are passionate for cooking you can cook an English specialty even if you are Romanian how do you find out their secrets if you stay there :).
Roasted Peaches with Lemon, Lime and Basil Creme Fraiche
for an aperitif, I would serve it with some & # 8222cocorazi & # 8221 as my grandmother used to say: a kind of thicker pies, made from bread dough, and baked in the oven on a sheet of cabbage, filled with cheese, dill, green onion tails, and with cabbage, and greased with sour cream on top. then a cabbage soup (lucicos) with some smoked meat through it, a chicken ciulama with sour cream and polenta, and for dessert a homemade green walnut jam, to lick your fingers, not another
I really like Gordon Ramsay as a chef. I learned so much from him. I would obviously cook him something I know he likes to eat. Something simple and good that has to come out for sure, so as not to surprise me that he throws the plate in my head or that he makes me eat it and his portion out of breath, in order to get sick.
A breakfast with scrambled eggs, mushrooms and cherry tomatoes, served on a bed of whole-day rye bread, with hard crust and a consistent and compact core. In a frying pan sprinkled with a little oil, brown a few mushrooms, some unripe cherry tomatoes and a red pepper, which we season with a little salt and pepper and let them sit well until they are well tender and they become juicy if you already leave your mouth watering only by looking at them.
We then take four or five large country eggs, from those with orange yolk, sun-pampered chicken and green grass, break them directly into the preheated pan, where we add a golden Bulgarian homemade butter and mix very lightly, as much as to have time for eggs and butter to get to know each other better and to empathize so strongly with each other that it acquires a light and fluffy consistency, like a duvet, only good for lying on the bed. And so as not to get too bored, we don't let the scallops should be stirred too hard, but we should take a little more fire, to cool down, then we put them on the fire a little more, then we take them again & # 8230 and mixing in one, we add some fat sheep yogurt , to soak from the heat and season with some salt, pepper and hot paprika, to get the flavor, plus a few sprigs of finely chopped green onions and dill, for a little color.
Take the scallops off the heat and place them lightly on the slices of rye bread and so that they are not ugly on their own, put the ready-roasted vegetables next to them and sprinkle them on them in abundance with some golden, grated Parmesan cheese, which will be like Tinker Belle's fairy and make you fly simply after you enjoy these simple goodies on the plate & # 8230dear Gordon Ramsay. And as a drink next to them, something with a refreshing effect, a fresh pineapple, mango, papaya, passion fruit and kiwi, decorated with some fragrant and sweet strawberries to remind us that it's summer and that we must hurry to tell him good morning sun and shine a portion of smiles from his rays for every man we meet on the way.
If he's a chef too good to be true, it means that Mr. Gordon knows and respects all the culinary rigors, so he deserves at least once in his life a higher calorie culinary energy.
With strict observance of the rules of minimalist common sense and relying on the & # 8222â & # x20AC; & # x2122â & # x20AC; & # x2122;
I take Mr. Gordon to my yard and first reassure Grigoruta (the watchdog) who will surely fly in great need.
I place him nicely on the largest armchair carefully woven from willow (?) And ask him to wait relaxed there in the gazebo until I return.
When I return, I put them on the table, interested in nothing but knowing that on the principle of "Once in a lifetime" the guest will get up from there HAPPY and with some rebuke of conscience.
I serve it with a chicken ciulama with garlic and sour cream on a large plate in a corner with two polenta balls of our own, with a little bran, but well boiled. If he asks, next to the juicy and sweet and peppery chicken, I bring him a mortar full of beaten garlic and rubbed it with cream until it becomes pasty.
I would put a bean with colorful sausages in it, too, to shout for the joy of the flavors to the smoked and sullen sausages because the acreage of the well-pickled cornices penetrated them with pathos.
But I tell you, get up from the table without trying a slice of homemade red bread & # 8211 baked on your grandmother on a soft embers, carefully greased with melted lard over low heat and flavored with ditai red onion cut into scales & # 8211 I don't leave him.
After that, I give him a brandy made by my father as per the book and I recognize, without authorizations and other authentication diplomas.
After my uneducated mind, there would be some big donuts soaked in lard, sweet from plum jam, flavored from well-leavened dough and rich in size.
Without the pity of the increased cholesterol, of the jaws already tired due to the calories consumed or of the nose reddened by my father's wine and brandy, I would continue with well-grilled chops forgetting the much-eaten organic vegetables.
I would continue like this until the darkness made the brightness of my dishes on the table disappear.
And then Mr Gordon would get up and I wouldn't be reprimanded if he rolled instead of walking & # 8230I'd know he did it in Romanian and I'd be sure he'd come back to ask, or chisel. to turn the tasty grobian to try "once in a lifetime" into art.
I wanted to participate too, but I already see some winners among those who have commented so far. It won't be easy for you.
bone marrow (like bruschettas) with some salad
sarmalute in beef leaves with cream sauce with dill or maybe rhubarb
sweet corn with a sweet reduction of balsamic vinegar
Crush this stew fire, and sausages, potatoes, and enough greens, and a pepper (ciusca) there, to get a little nervous .. to catch the Oltenian spice. It is a miracle, especially with a warm polenta and a jug of wine & # 8230..a zaibar from Oltenia!
Cut the meat, sausages and leeks into larger pieces and fry them in hot oil until lightly browned. The peppers, tomatoes, ciusca are taken care of and finely chopped with a knife. Extinguish the steaming frying with tomatoes (for Oltenians the term is paradisa), let it boil for 10 minutes in a few boils. Peel the potatoes, cut into large chunks. Add a cup of water to the stew, cover, simmer for a quarter of an hour & # 8230 .. enough time to entice the smell and taste the zaibar.
Add the potatoes, peppers, tsp and wine, season with salt, let the stew bubble, covered, on the edge of the stove or in the oven, about 1 half hour. Chop the greens. Remove from the heat, sprinkle with dill and parsley and let the stew rest after the hard fight in the pan.
And finally the muica & # 8230 ate a large portion..from this wonder!
To give you an answer for the contest, I started thinking about something and then I salivated and I remembered something that I really liked about my grandparents in the country and no matter how small I was I ate everything:
I would take him to a picturesque place, where after a whole day of walking he comes to dinner in the evening, hungry for fresh air. I would start (just like my grandparents) sift some fresh corn flour brought from the mill and boil water for a delicious polenta, during which time the cow is milked outside and fresh milk is brought, warm and with its own foam. Before, the chicken that is already on the fire for preparing the stew had also been cut. Only fresh ingredients will be used for the stew: cow's milk, chopped garden parsley, chicken raised in the yard, water from the fountain to the oil processed by the peasants at the mill. The kitchen is already hot, the almost ready-made stew evaporates aromas that upset the stomach even more, and the polenta is just taken off the fire and mixed in grandpa's style: holding the pot between his legs on the floor and chewing carefully with the stove while still carefully pour the juice from which it boiled from time to time.
Ready. the table is set, stewed in plates and the last element - polenta - has just been overturned in the plate and removes some steam & # 8230.a delight. according to our Father, everyone is ready to eat, each one choosing what he wants from the chicken: the liver, the leg, the heart or the bat (pipota) & # 8230
After the plates are emptied comes the surprise dessert: fresh palanettes on the hearth filled with plums & # 8230. And may want to try a little polenta with milk :)
I would like to see him amazed, intrigued, curious about the food I would present to him. He would try to differentiate between the different flavors and it might be difficult. Steaming food? & # 8222Fives of five & # 8221. These are sarmales made of 5 kinds of meat, not mixed together: goose, pork, veal, turkey and chicken, each nest containing one of each sort. And I would make very small sarmales. I would accompany him - don't be mad at me, please - not with polenta, but with cornbread.
I wouldn't cook anything for them. why did he cook something for me?
I don't want to be a great cook, but I'm proposing a simple, relatively quick recipe and I'm sure you'll be licking your fingers: SHEEP STEW!
In the cauldron, on a wood fire, accompanied by a polenta also made in the cauldron.
Recipe here: http://fericireegalsalam.wordpress.com/2011/04/25/tocana-de-miel-ca-la-stana/
That's why we drink a glass of wine !!
I would cook a slightly sour belly soup, a steaming bowl with that specific color and a little chopped parsley on top, with a pickled hot pepper, preferably red, then a chicken breast roll with minced beef and a lot of onions, put to boil and then in the oven until it catches a golden-red crust served with a white sauce with a little horseradish and a garnish of peas and spinach. for dessert a pie with apples or pumpkin, rolled pie with a little cinnamon on top and powdered sugar on the edge of the plate
a sorrel soup, cold cuts and plum dumplings: D
aaaaa and drinking, some die..or shocked
What would I cook for Gordon Ramsay… a challenge as big as the one in which I tried to make a reservation in Petrus (London), 2 months ago… no, I didn't succeed… deh, 2 Michelin stars and Executive Chef & amp Owner ”Mr. GR… booked 6 months in advance & # 8230
We are talking about an extraordinary chef (12 Michelin stars), gourmet globetrotter, TV star, businessman… trying to impress him is a mission doomed to failure in 99% of cases… and yet, if you know the character, you can even guide yourself give yourself a chance:
1. you have to cook perfectly
2. It must look perfect
3. The mix of flavors must be perfect
4. perfect, perfect, perfect… yes, you have to be a Michelin chef or have serious prospects… 99% failure
And yet… HOW? Well… to see something he has never seen… I know that respect for the product is at the highest levels in Mr. GR… so we can only choose a mountain rooster running through the grandmother's yard by the neighbor's dog the spur will end gloriously in a cauldron, over a wood fire, with all the herbs from grandma's garden, sour cream and seasoned to taste cold polenta, made of serious flour, cut only with string in front of the table, can not miss and comes accompanied, in the middle of the table , of a pickled melon or pickled red… swallow break in sec.
I realize I jumped straight to the main course so I'll complete the menu:
1. bacon with a trace of meat, lightly smoked everything + a salted mutton of sheep from a sheepfold from above, from above + Romanian bread in the oven, beaten well to sauté the burnt peel + cracked onion and a pinch of salt
2. loboda soup, cold, with yogurt (it's summer, I told you, right? )
3. coconut in a cauldron with polenta and pickled melon (perfectly cooked!)
4. poale-n brau
& # 8211 anytime at and between points 1 - 4 brandy should be close to… as well as a red wine or red wine (from grapes)
I call my grandmother, I go to Cluj from the office because it is no longer possible…
Yes, Gordon is a cook. It would be a real adventure to try to cook something for this man and I don't think I would know where to start. But, when I saw your challenge, instantly came to my mind the image of my grandmother (Shefa as I "caress" her) returning from the market with a huge net full only of dill. What does he do with so much dill you wonder? Well, glad that her nephew came to visit, she cooks his favorite food. Supreme, divine, enchanting and far too uncommon Dill Food. After washing the dill well, cut it and leave it in a pot to rest with a pinch of salt. She quickly goes to the garden and gathers an arm of green onion threads that she cooks in oil (she used to use lard but time did its job, the powers left her, and a pig can't grow on its own). A few pieces "sliced" from a piece of smoked pork muscle (really smoked for three days at Unchiu 'Tudorel's sawmill, not nonsense in the trade) make their place among the green onion slices. Together they sizzle in the pot and cook over low heat, patiently, while the grandmother takes out from a dusty closet in the pantry a bottle of plum brandy in which she soaked a few rose petals to give it the aroma of spring (yes , it's the only thing that comes to mind when I think of the aroma of that drink). Until she caresses a little more on the black cat that sleeps curled up on a woolen plover in bed, the onion and the meat have only hardened. On top of all this then put the dill mound (more than 2 kilos of dill is there) mix, salt, pepper, put water mixed with thick bullion from the bottles this fall and leave everything on low heat until the dill softens and aromatizes / perfumes the whole kitchen and the yard.
We take the table out into the yard, invite Gordon to take a seat, and pour the brandy into glasses. While the food is bubbling twice, make a small fire on the grill and fry a few slices of bread until they become crispy, brown. Rub them well with garlic and then grease them with lard (there is always a small jar of lard at Shefa because without lard good dumplings do not come out of the soup). Until we joke a little more with Mr. Ramsay and eat this purely Romanian appetizer, until we pour another brandy, the food and the polenta are ready. We "spread" with polenta in the sauce, and we all enjoy a wonderful spring-summer day under the vault of the yard. Vault from which I made this autumn a rosé wine, a bit strong, but aromatic, fruity, fragrant that goes great at the end of the meal.
Would Gordon have been impressed by this food? I do not know. He will clearly find it special.
As for me, I'm going to pack. I'm going to grandma's. I heard he put the leaf in the vault.
I wish you all a sunny weekend!
:)) I notice that Murder Cooking also goes to his grandmother. Adi, you put people on the road :))))
Hadean, work and work, because first of all, you are Romanian and secondly, you are their father.
Ramsay ate sarmale in his lifetime, he would have eaten bacon, he would have eaten everything, only salad soup NO!
What Ramsay would eat, how clever he would be a salad soup combined with a pinch of spinach, in sweet and sour sheep's whey, with a small piece of balmos next to it, still cold.
I tell you, American falls down if you catch the moment, when it's warmer outside, to put the salad soup in a clay bowl, with fresh balmosu on it and leave it alone for 5 minutes so as not to be embarrassed when it breaks. the plate.
Now, you know how the salad soup comes, with halves of bacon and garlic clove, with a finely chopped dill and finely chopped salad, mousse in a deep bowl with balmosu` placed on a wooden bottom.
I tell her to be goulash. A goulash with a lot of finely chopped peppers, beef and dumplings made of flour and egg, with a drop of cumin and green parsley leaves. Also, in a deep clay bowl, with a half red wine next to it. Thank God, you have a choice.
Dessert: fruit salad or a burnt sugar cream (I would choose this, you leave the program back to `90 in this case), with a little orange peel.
At dinner you give him a cup of cold milk and 2 Eugenies.
I would invite Gordon Ramsay to a Sunday lunch specific to my family.
For an aperitif, I would serve it with authentic cherries to whet the appetite for the goodies to be served. For the first course I would prepare a golden and delicious turkey soup with homemade noodles.
In the second way I would serve Mr. Ramsay with homemade sausages with some browned crumbs together in the van. A red Minis wine cannot be missing from such a meal.
The dessert will be Albinuta cake, my favorite cake.
Gordon, I can't wait for you to come to us! :)
fluffy eggplants, baked on the stove, slightly smoked, with a lot of homemade egg mayonnaise, everything, on a steaming bread fresh out of the oven
I would simply cook him his wellington recipe with beef and mushrooms. because I also tried to prepare it when it was published in one of the kitchen magazines published in our country and it did not seem to me that the result was what the master would have expected from me. and I would invite him to my kitchen, to be by my side as I prepare the recipe and tell me what I need to improve, and to give me a little of his spirit from Hell & # 8217s Kitchen. Because it's amazing!
Adi, master, as I am not a cook, I can't cook for Gordon, but I would bring him to my in-laws in the yard (somewhere near Făgaraş) and put his whole Romania on the table. Here's how:
At the entrance, a cold platter of cheeses and other animal products:
& # 8211 a ball of bellows cheese from Rupea or Feldioara, very quick, pinchy and fast but creamy, which fills your mouth with aroma and soul with the regret that there is no other (when it ends & # 8230)
& # 8211 a & # 8222round & # 8221 (= sphere) of sweet cow's cheese, rubbed with dill (or parsley, to taste) and - maybe - a little sheep's butter, enough to make the sphere slippery and give it a breeze of aroma, on the background of which the delicious sharpness of the aromatic plant bring small papillary ecstasies (who likes can also add garlic or pepper in the mixture)
& # 8211 a slice of cheese in fir bark from Bran, which shamelessly assaults the eyes, nose and palate and makes the tongue swim in pleasure, resin and - maybe - smoke
& # 8211 a slice of smoked curd from Covasna, which creaks between its teeth and leaves on the throat, towards the little man, a vague memory of the smoke of a shepherd's hearth muuult after you were amazed by the aroma
& # 8211 a slice of goat's milk, flavored like a whiplash of the Moldavian kiss but of which you still want, and still want & # 8230
& # 8211 a cylinder of leeks filled with liver cream, cheese, butter and herbs, like a cannon barrel sprinkling with the aromas of meat and cheese, with the sharp shreds of herbs and enveloping everything in the hot sweetness of the poor poor relative.
& # 8211 a tent of small but rich slices of smoked bacon like in Făgăraş, therefore thin (not to fill your mouth), with a thread of meat, smoked until it can no longer, barely brought from the ice and which numbs your brain to dance your senses to the devilish rhythms of fumes and aromas
& # 8211 a regiment of slices of ghiudem or babic, very stubborn, but which - if you know how to chew it - collapses you under its cascade of flavor.
Obviously, everything started in Transylvanian with a toi-two (well, come on three) of plum brandy pulled twice and bent enough to numb your tongue and clean it for the flood of tastes and flavors that come after. And a May wormwood, bitter and slightly champagneed, which pinches only a hint, to wash away the heavy entrails and make the stomach want the rest of the meal.
As a main course, a rich, creamy soup from Radauti, in which pieces of chicken breast, pickled donuts and vegetables swim through the mist of sour cream next to it, can not miss the mujdei, like a cream (murder?) Of assault of the senses like was the assault from Plevna, the thin pepper, hot but not hot, which only sharpens the senses and makes the bread and potato bread from Târgu-Secuiesc thirsty, rich, full, aromatic, with a hard shell, brown and full of taste. All sprinkled with the pleasure of the throat, with a glass (no more) of Zghihară de Huşi or Fetească de Jidvei, lightly poured from a frosted glass, to calm the heat of garlic and pepper.
We continue, my friend, with a healthy portion of trout in Hârzob as in Bucovina, because no meal is complete without such delight. Knead the satin paper with a knife, directly on the table, and discover the hot smoked trout smoked with satin, which mixes your brain (and papillae) with the mix of discreet fish-flavored meat, the sweetness of the trout and the hard-wrapped trout. burnt satin .. hey, dear old man, you don't mention anything like that today! Put a bowl of steaming polenta and a glass of Fetească Neagră de Sâmbureşti (yes, red wine with fish goes!) And sigh.
Who else can have a tuslama to cover the table: the belly, cut faithfully and well boiled, swimming in the garlic and horseradish sauce that revives, brings to life and makes your taste buds dance is the ideal way to die with a belly full. To die in spite of being full, obviously! Next we don't forget to bring a Băbească de Nicoreşti, a fruity and & # 8222nucos & # 8221 wine, tanned but slightly sweet, which only washes the interior well and calms the heat of the garlic twin with horseradish.
At the end, I put a housewife to bring teaspoons and a plate of & # 8222buldinej & # 8221 (as they say in Moldova in bird milk). The ineffable dumplings of boiled egg white in aromatic milk, which you can barely feel on your tongue, swimming in the heavy yolk, milk and vanilla sauce seem to me an end that can crown such a meal. I don't forget, stay calm, a glass (no more!) Of Cabernet Sauvignon (from Odobeşti, because it goes very well there).
And, for the rest of the evening, a regiment of scovers, donuts, cakes, maybe a set of & # 8222Pilincile Domnului & # 8221 honey and rum enough to slide unpunished on the throat), sprinkled with a little Ovid's Tear, accompanied by portions ad libitum by Mioriţa XO (my favorite cognac, among the Romanian ones).
Maybe Gordon won't be amazed, but I can die happy after such a mess of the senses & # 8230
Pictures of chicken jerk
Surely many of the animal lovers would like them to remain forever chicks, because then they have a very special sweetness, which can sweeten your day even with a single glance.. Below you will see some pictures of some sweet, very sweet animals! Deer chicken Chicken Continue reading Pictures With animal chickens to sweeten your day Making jerk chicken is one of the great culinary challenges. I would say that it is also one of the great challenges of life, although here it also depends on how you relate to what spicy food means. Chicken jerk is a Jamaican recipe, with African origins, and everything revolves around two ingredients. Hot peppers and allspice Culinary recipes whose main ingredient is chicken, recipes with chicken legs, recipes with chicken breast, all kinds of recipes for spicy or sweet wings but also recipes in which we use a whole chicken. Jerk chicken - Jamaican chicken. 30/09/2015 by Teo 2 comments. More pictures. Recent comments. Teo on Cremsnit or homemade cream Jamaican Style Chicken and Loboda, Feta and Seed Salad Post by beccas »03/25/2013 08:56 The mixture of ingredients for chicken breast in this recipe is inspired by the traditional spice recipe from Jamaica called jerk spice
Pictures With chickens to sweeten your day Goki
- You can see pictures of Pug dogs, from ads for sale Pugs, mating Pugs, donating Pug dogs from imperecheri.ro. The ads with purebred dogs are submitted by dog or kennel breeders from Romania. Click on the pictures to see them enlarged
- that was you. the numb chicken.
- He washed their thighs, removed their skin, I cut them in half because they were very big. He fried them a little in oil until they made a crust. - Recipe Main course: Potato dish with Marinmagda chicken legs1
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chicken with parmesan and mozzarella. pui kiev. whole chicken in a cauldron. chicken steak in goose fat. baked chicken with potatoes. chicken with herbs from Provence to slow cook. fried kfc style chicken chops without oil. put the onion in the oven. baked chicken with vegetables. flavored chicken on the bottle. chicken food with olives. then hunter. chicken with tomato sauce. Pictures. Questions: Is the mustard only on one side of the chicken? Chicken with soy sauce and honey. 2 servings. 2h22m. Very easy. 2.5 / 5. Chicken with noodles (express) 1 portion. 30 min. Very easy. 5/5. Chicken with honey and mustard. 4 servings. 45 min. Very easy. 5/5. Recipes. Greek Chicken Soup Light Recipes Light Cake Type Two Chicken Nuggets Chicken. How cute the birds are, of any type, you can see in the pictures below. Chickens and duck or goose germs must admit that they are my favorites
chicken legs with cashews If you like chicken and want to try a special recipe, make some chicken legs with honey. Use paprika to season it and honey to counterbalance the taste. Ingredients for chicken thighs with honey 4 chicken thighs 1 tablespoon honey 1 teaspoon paprika ¼ cup [.. to my mother. The polenta sauce is insane! The nettles next to the two go great. I used fresh nettles from my garden Dilemma to any housewife, what else to do something good - and simple, and fast, and cheap, and special. - I think you know what I'm talking about. That's how I came to look for a more interesting spice to make simple baked legs more special and flavorful. The first one I found with normal ingredients, they can be found at any grandma's supermarket, was Za'tar from Mihaela's blog. Season the chicken legs with salt and pepper, to taste. Fry them in a pan in a little hot oil for about 4 minutes on each side. Transfer to a plate. Saute the garlic cloves sliced in half for about 3 minutes, stirring constantly. Pour the wine into the pan, then add the parsley and rosemary
Video: pui jerk - pui jamaican - Ciprian Muntel
Chicken Recipes - Teo's Kitche
- For a 4.2 liter jar, it's the classic one, from the picture below, you need 2 kilos of cherries. But to be well cooked, it is essential to put well-made cherries. What you see in the picture is fixed on this weight. So, the cherries are cleaned of leaves and stalks, then washed well. Put in layers with 800 grams of sugar
- Jerk chicken is the recipe of the well-known Jamie Oliver and can be translated as vile chicken, bastard, or jumped from the fixed, or anyway we would like to call it thus designating a characteristic of the chicken to be better seasoned and a little faster , a little more peppery. We can cook Jerk chicken on the grill in the yard, or in the oven, as well
Jamaican Style Chicken and Loboda, Feta and Seed Salad
Wild animals chickens - information on Zoopedia.ro. It's all about wild animal chickens. Articles, pictures, games and videos about wild animal chickens and not only on Zoopedia.r Tempered cabbage with pork, recipe with pictures. This delicious traditional food, sauerkraut with pork ribs or, finally, with ciolan or whatever meat I have on hand, is one of our family's favorites. We all love it, even if our serving preferences differ ← Pictures of puppies - Pictures of cute little animals - Pictures of various puppies. Categories Categories Do you like it? Recent posts. Do you suffer after a breakup? 4 methods to recapture it! What to look for in an apartment that can be made more energy efficient Online dating vs face to face dating.
31.05.2020 - Explore oana jantea's board Animals and pets on Pinterest. See more ideas about Cats, Funny Animals, Animals Chicken Recipes - Chicken Recipes In this category I invite you to try chicken recipes. Chicken meatballs are some of my favorite dishes. Chicken food recipes. Chicken roll. Chicken recipes explained step by step. Be sure to try the chicken breast cake recipe. It is a delicious appetizer that can be served.
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- We clean the thighs well, eventually we brush them a little, if they have feathers, we wash them well, drain them and sprinkle them with salt and pepper. Heat the oil in a pan and fry them one by one, on all sides. When they are nicely browned, take them out on a plate. In the remaining oil from the chicken, put the butter, then put the finely chopped onion to harden
- te). Jerk marinade is a festival of flavors, an explosion of spices and exotic perfumes and goes well with any kind of meat. Pork and chicken are marinated for a few hours, but for fish or seafood only a few are needed.
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Jerk Chicken - Pui Jamaican - Teo's Kitche
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Potato dish with chicken legs, Petitche recipe
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CULINARY RECIPES WITH CHICKEN Diva in the kitchen
Fasting pea food, meatless food recipe with carrots and potatoes. Jamie oliver recipes: Beet salad with apple and carrot, Salad. Articles from Recipes with meatless vegetables written by Camelia K. The recipe is made after that of Jamie Oliver. It is prepared very simply, in a short time, has a sensational taste and has Porn Dude reviews the best Romanian porn sites. All sites, free or premium, are sorted by quality
Chicken in mustard crust and herbs of Provence, Recipe
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- Skewers with shrimp and pineapple in fruity sauce and chicken hammers with apricot and rum icing, served with salad, chilli sauce and lime, will open a relaxing early spring afternoon. The traditional Jerk Pork, Jamaican-style pork steak with baked corn garnish and coconut, will be the main course of the evening
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Culinary rainbow: Pui jerk
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Chicken legs with Za'tar - LaLena
Now excuse me but I have to go to the parade, I hope to come with pictures. :) I tried to take jerk chicken from a place and they refused because they were afraid of a fine - despite the fact that they had a grill full of pieces of chicken. despite the fact that they had a grill full of chicken pieces,. But. It was music and they were. What's more, they are durable, have color schemes of vomit and can be repainted at any time, without being complex because it does not compare to what it was before as the Japanese ones. Clean fishing is the most damaging. So why bother with wobblers that cost as much as those fishing parrot fish winged from the sea of sargasas sexy fetish pictures the youngest trenches Chocolate Porn Sex Mouth Hundreds Teenagers Sleeping Naked Sex On Which Near You Me Meeting For A Night Urdu Sex Audio Stories male female uk porn source couple office sex Butea Sexdating Former Dating Mom Easy and Lack of Teen Pornography Fucked By A Black Cock Huge Dating Dating chat with.
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- Serve the burger with caramelized onions and cheddar cheese along with a slice of french fries and a sauce of your choice.
- If you want to prepare an even richer burger, you can also add bacon, lettuce, additional sauces.
- Serve the burgers on wood choppers for a worked look.
- Chicken meatballs can be grilled.
- Sos remoulade
- Fresh salads
- Natural potatoes
Chicken schnitzel with cheese & # 8211 so red and fragrant that no one will resist!
We present you a recipe of the best chicken schnitzels, with a taste that cannot be expressed in words. They are prepared without too much effort and in record time. For a particularly appetizing and delicious dish, you need a minimum amount of the most affordable ingredients. They combine perfectly with any garnish to taste or grilled vegetables. Prepare the delicacy according to the recipe below only once and it will be appreciated at the highest level.
& # 8211 1 tablespoon soy sauce (optional)
METHOD OF PREPARATION
1. Wash the meat and cut it into thin slices. Fry the meat. Match it with salt and black pepper.
2. Prepare the bread dough: mix in a bowl the eggs with mayonnaise, starch and soy sauce, using a whisk.
3. Put the cheese through the small grater. Add the grated cheese to the bowl with the breaded dough and mix well.
4. Pass a slice of tender meat through the breaded dough and fry it on a hot pan with oil. Pour a little breadcrumbs over the meat. Fry the schnitzels on both sides until you get a brown crust.
5. Place the fragrant delicacy on a plate and decorate with greens. Serve the meat with your favorite garnish or grilled vegetables.
Note:If desired, to prepare a perfect schnitzel, you have to pass the slice of meat through the bread dough, then through the grated cheese. Repeat the process 3 times.
Better to tell you the recipe for sweet-spicy wings in the oven:
- -1 kg of wings
- -3-4 cloves of garlic
- -1 teaspoon with a pinch of salt
- -2 tablespoons paprika
- -1 teaspoon thyme
- -1 bay leaf - grind together with the rest of the spices
- -6 coriander seeds
- -4 juniper berries
- -2 cloves
- -1 cm of fresh ginger or 1 teaspoon of powder
- -a teaspoon of ground cinnamon
- -1 star anise or a teaspoon of fennel seeds
- -2 tablespoons honey
- -2 tablespoons balsamic vinegar
- -3 tablespoons olive oil
- For speed, depending on how fast you want it to be, add:
- For not very spicy wings:
- -1 half teaspoon peppercorns
- -1 cm of dried hot peppers or a teaspoonful of hot pepper flakes
- For spicy wings:
- -3/4 teaspoon peppercorns and 1 small dried hot pepper or half a teaspoon dried chili flakes
- For extra spicy wings:
- -1 teaspoon grated peppercorns
- -2 dried hot peppers or 1 teaspoon of dried chili flakes
Easy-to-follow recipes for making sweets at Thermomix
Desserts can be made entirely at home with Thermomix.
Preparation can begin with grinding grain. Using this function, you will get flour that you can use to prepare the dough.
Furthermore, depending on which dessert you have chosen, you can prepare at Thermomix the sweetness, jam, cheese, cream or icing you need to make a 100% natural, 100% homemade dessert.
Thermomix also helps you make the vanilla sugar you need at home to add more flavor to sweets.
Does it sound complicated? Do not worry. Everything is prepared quickly, without any effort. All you have to do is put the ingredients in the Thermomix and set the necessary functions. The food processor will do all the work.
Follow the steps of the recipes adapted for Thermomix and you will easily get the chosen dessert. It will always turn out delicious and you don't have to worry about kneading or beating the foam eggs.
The recipes are written in such a way that you can prepare any dessert, without having to wash the appliance more than necessary or go back to a previous step. This way you will get as fast and simple as you can your favorite cake, even if you haven't tried it before.
You can prepare ice cream in two minutes, and more complex desserts can be made even in 5 minutes. The hardest part is waiting for desserts that require baking in the oven.
Chicken Thigh Food Ideas
Food ideas with chicken legs. Chicken stew with mushrooms in slow cooker. Chicken legs marinated in wine with sauteed peas 8. Baked chicken legs with mushrooms and polenta cabbage dish with chicken stew chicken legs chicken food and vegetables chicken legs in potato crust chicken legs stuffed with mushrooms food chicken under. Chicken food with olives.
4 preparation time. The simplest and most accessible are the recipes with baked chicken, these are my favorites, they cook quickly and every time I go without too much discussion to children. Scented chicken on the bottle. Chicken legs with potatoes in slow cooker 3.
Heat the meat in a tall pan containing 150 ml of oil and fry it for 5 minutes on each side. Chicken with tomatoes and peas. Chicken legs with gorgonzola sauce. Chicken legs with dumplings 6.
4 chicken legs with oregano vegetables and pepper for flavor. Chicken legs in mustard sauce 2. Season each chicken with salt and pepper. For the chicken ostropel, cut the meat into suitable pieces so that it can penetrate better when fried.
Baked chicken legs with potatoes Baked chicken legs with mushrooms and polenta. For an evening with friends, prepare some chicken legs with onions and potatoes. Chicken legs with mushrooms 5. Quesadilla with chicken and peppers.
Chicken with tomato and garlic sauce. Put in creamy sauce with cheese and wine. meanwhile chop the onion and garlic and separate the tomatoes into cubes. 40 min if you want a quick and tasty lunch I highly recommend the pea recipe with chicken legs.
Chickens with green beans. Soft and sweet chicken legs with parsnips 9. All you need are a few ingredients that cook in no time and if you give up meat you can definitely get it. Chicken with potatoes and green beans.
Sprinkle the cheese to melt over the chicken legs in the oven then serve. Chicken legs 199 recipes. 5 chicken legs with honey. Chicken leg food 29 recipes.
Chicken legs in butter with lemon sauce 10. Use thyme for flavors and serve a white wine with food. Crock-stuffed chicken legs can 7. Or a simpler or Chinese-style pan-cooked chicken dish with vegetables you can play here as you like because it is a soft and very good meat.