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We peel the potatoes and cut them into cubes, we season them with delicacy, we cut the copans and season them too, and with the pork muscle we do exactly the same, we cut and season it
Mix the ingredients well with each other and then put them in the oven bag, tie it in your mouth and put them in the oven for 45-50 minutes.
When they are almost ready, cut the bag and leave them for about 10 minutes to catch a crust on top
Baked pork breast & # 8211 simple recipe with licking fingers
Baked pork breast & # 8211 simple recipe for pork breast with bone, sliced, ribs with spicy meat and cooked in the oven, list of ingredients and how to prepare.
Things are simple: do we like pork? Well, of course not! And we don't give in to the wind after the chop and after pork tenderloin, both pieces of lean meat, but after the ribs, pork neck and breast, tenderer and tastier precisely because they are stuffed with fat. Another recipe with this piece that we really like, pork breast, we published earlier, grilled, in a larger piece, marinated in beer & # 8211 click here for recipe & # 8211 ie more dichis and more time spent. Today's recipe is the simplest possible. I cut the pork breast into slices, rubbed it well with the well-chosen spices and cooked it in the oven. I get some nice steaks every time, a miracle!
If it still gets cold & # 8211 which is hard but not impossible, it depends on how many dishes sit at the table & # 8211 these spicy and baked slices of pork breast will be sensational in the sandwich, better than any sausage . Discover the whole recipe below.
Baked pork chop with wine. Tender and tasty steak recipe
I think you are already used to publishing new recipes every time after March 1, prepared for the festive meal that I make to celebrate the day of my little boy, born on this beautiful holiday.
If last year his day fell on fasting and I had to design a fasting menu, this year it was easier because I was able to prepare dishes with meat, dairy, eggs.
The culmination is that, this time celebrating, like any child influenced by what he sees in another, he wanted me to order a cake from the confectionery. So I didn't make the sweets at home. We used to decide together how to make the cake and he always told me how to look and what kind of cream or fruit. But this year he wanted to try something else.
In other words, the new recipes from March will miss the one with the traditional birthday cake, but I will publish today's steak recipe, baked pork chop with wine and another appetizer recipe. The rest of the prepared recipes are already on the site.
We went for the classic menu option, with traditional dishes for a festive meal, like eggs stuffed with homemade pate (see recipe here) or beef salad (see recipe here), caviar, homemade chicken liver pate (see recipe here ), chicken breast meatballs (see recipe here) and trays with dry appetizers.
The basic way was this whole, boneless pork chop in the oven which I served with a horseradish beet salad, as a side dish (see recipe here).
I chose the option of whole boned chop in the oven because this kind of meat is not so fatty and, cooked correctly, in the oven, it saves you too much from sitting in the kitchen. Plus it's done relatively quickly.
What does a properly cooked pork chop mean?
Well, you have to take into account the internal temperature that the meat reaches. If you leave the chop in the oven too long, being a less fatty meat, it can dry out too much and can be dull and stifling. So it is best to do some calculations and have a meat thermometer on hand.
Now this kind of thermometer it is affordable and available at reasonable prices, so you have no reason not to buy one yourself. I assure you that it will make your work in the kitchen much easier and it will be very helpful, just like the oven thermometer.
To make this pork chop in the oven with wine, I was guided by Laura Laurențiu's recipe, which explains, on her website, how to cook this kind of meat. Laura is a professional chef and I knew that if I listened to her advice, I would be safe when it comes to getting a baked pork chop with wine.
At what temperature and for how long do we keep it in the oven.
To get a perfectly cooked meat, neither too raw nor too dry, indoor temperature of meat must not exceed 71 degrees. It can be even a little lower, a 65 degrees if we take into account the fact that, after being removed from the oven, the meat continues the cooking process, the temperature rising by a few degrees.
If you don't have a thermometer, you can take into account the cooking time. Culinary theory says that for each piece of whole meat, 450 grams, you have to calculate 20 minutes for standing in the preheated oven at 180 degrees. As I weighed 1.5 kilograms, I should have removed the meat after about 65 minutes, that is, an hour and a quarter.
Said and done! I prepared everything, put it in the oven, set the time and prepared the thermometer to have it on hand, after which I did my job preparing appetizers for guests.
Unfortunately, I couldn't take a picture of the whole piece so I could show it to you, but I managed to take pictures with part of the steak cut into slices and you can see how good it looks inside. I can also tell you that she passed the taste test, being praised by the guests. But let's see in detail how to cook a Baked pork chop with wine and garlic.
1. Cut the pork leg into slices 2.5 cm thick and place them in a saucepan. Grease the meat slices with 2 tablespoons of olive oil. We prepare the marinade from chopped onion, 4-5 cloves of crushed garlic, a smaller glass of red wine ( use red wine for red meat and white wine for white meat), herbs of Provence, freshly ground pepper, paprika and sea salt, dried thyme and marjoram, green parsley. The oil will keep the meat juicy, the wine (wine acid) will attack the fiber and break it and the spices will enhance the taste. We leave the meat to marinate overnight for the next day.
Marinated pork leg prepared for oven in a Romanian dish
2. Place the meat with the marinade in a tray or baking dish (I used the earthenware, novel), cover the dish and put it in the oven on low heat for approx. 1.5 hours so that the meat softens, tenderizes and no longer resists.
3. While the meat is in the oven, wash the potatoes and boil them, without peeling them, in water with a pinch of salt. After about 30 minutes, when the peel of the potatoes starts to peel, we take them out and let them cool. Once cooled, remove the shell and cut into cubes.
4. Finely chop the onion, julienne and put it to harden in a pan with 3-4 tablespoons of oil. When the onion is glassy, add a tablespoon of paprika, mix, leave for another 1 minute and add the potato cubes. We add a pinch of salt to taste and turn the potatoes with a careful attitude so as not to crush them too badly. Keep the pan on the fire for another 5 minutes and turn it off. Put the potatoes in a bowl and garnish with chopped parsley. I also equipped them with some leek slices, so as not to deny the origin. We cover the bowl.
Peasant potatoes & # 8211 mother's recipe: potatoes, paprika and onions & # 8211 with greens
As I said at the beginning, these potatoes being accompanied by the pulp, I considered that it is not necessary to add bacon, kaiser or other ham to them. Also, I didn't add any spices, the meat being spicy enough. This is the basis for peasant potatoes: onions, paprika and potatoes. Starting from this mother base, you can prepare a great variety, for everyone's tastes: the classic recipe with bacon, sausages, garlic, broth, thyme and pepper, hot peppers and even some cheese.
Pair the pork leg with the potatoes on the plate, take out some sourness from the cellar, the cellar, the pot, the jar, the can, the pantry or from where we keep it dosed and eat it to our heart's content. A grated horseradish with vinegar, which helps digestion, fits perfectly in this oven-prepared pulp.
Potatoes with lemon and rosemary
- 1kg potatoes
- juice from 2 lemons
- 4 tablespoons olive oil
- 1 tablespoon of chopped rosemary leaves
- salt and freshly ground pepper
Peel the potatoes and cut them into relatively equal pieces. If you have time, it would be ideal to boil them for 2 minutes first, then drain them well.
Put the potatoes in a pan, add the oil, lemon juice, rosemary, salt and pepper. Mix well, until all the potatoes are covered, then put the tray in the oven heated to 220 ° C, for 40-45 minutes, until they are browned, stirring in them half the time.
Now please tell me what your favorites are. Not from the above (although I'm curious about that too), but in general & # 8211 I'd love to discover some new combinations :-)
What vegetables can we add to this recipe?
You can make this recipe for baked chicken legs with potatoes with any kind of vegetables you want. I put tomatoes and potatoes but you can also put onions, bell peppers, mushrooms or whatever vegetables you like. Sometimes I also add sweet potatoes because they are healthier than usual and are delicious in the oven. I also season the meat and potatoes with the same spice mixture. You can only season the meat, and add only salt, pepper and possibly rosemary to the potatoes. You can even try my recipe new baked potatoes, with rosemary and dill.
Because I have pots of aromatic herbs in the yard, I also used them in the recipe for baked chicken legs with potatoes. Fresh herbs give an incredible flavor to any dish. If you don't have one, no problem, you can use the dry ones. Usually I don't add water to the pan, but not everyone has an oven like mine. For this reason I also put a little water because some ovens do not keep moisture properly, so you can burn the potatoes in the pan. I sincerely hope you like my chicken leg recipe and try it too.
Take the pork ribs and clean the skin. Don't skip this step if you don't want the meat to stay strong.
Apply the BBQ sauce on the ribs, grease well to reach their entire surface. You can use a brush, but you can also use your hands.
Cover the ribs with cling film and leave in the fridge overnight. You can skip this step, but the longer it stays, the more tender and fragrant the discharge will be.
The next day take a tray and place a baking sheet in it, if you have one. Put oil in a tray or on a sheet and place the pork ribs.
Wrap well with aluminum foil and put the tray in the preheated oven at 170 degrees.
It lasts about an hour and 45 minutes.
Remove the foil, grease with BBQ sauce and brown for about 10 minutes at 220 degrees.
Method of preparation
Potatoes with minced meat and baked tahini sauce
Chop the meat together with the parsley, onion and water-free bread, to which we add salt and pepper.
Baked mashed potatoes
Peel the potatoes and onions. We give the cheese through a masked grater. Finely chop the onion.
How to make a wonderful crispy pork chop in the oven
Last Sunday, on that blizzard as in Alecsandri's poems, we sat in the kitchen and prepared a crispy pork chop with sweet potatoes, also made in the oven, eaten with a cheesecake made by us as a book and all watered with a quality red wine. What else to do in such weather?
We started with the idea of making a ciolan like the one eaten in Vienna at the Schwaizerhaus in the Prater park, which looked like below:
And I did. It is not difficult at all, and the preparation can be a unique experience, even at a larger table, because it is spectacular in appearance, especially when you start to cut it, plus it has a crispy rind on the surface and a soft flesh inside.
I largely followed Jamie Oliver's recipe roast pork shoulder, but here are some things I learned from experience.
First of all, in trade this piece of pork is called rasol and you need one of at least 1.3 kg. I looked for her on Saturday at Cora Sun Plaza and two Kauflands, places where she is usually found, and I finally found her at the last one. It helps to go shopping in the morning. It costs about 8 lei per kilogram.
You don't have to use exactly the spices indicated by Jamie Oliver, of course. We put salt, pepper, curry and thyme in a small bowl, sprinkled them with olive oil to give them a paste shape.
The ciolan must be wiped very well with water before putting it in the oven, palpate it with some kitchen towels. I made some notches in the mice, in a zig-zag pattern, so that in the oven there would melt more of the fat under it, notch the mice to the meat, but not the meat. I then greased the ciolan with spice paste, especially through those cuts.
After that, I stuffed it with garlic and rosemary sprigs (it can also be found in supermarkets, although it's a bad price & # 8211 about 5 lei casserole) and I put it in the oven.
The oven was preheated to 250 gr C and Oliver says to put it there for about 35 minutes, until the mouse becomes crispy. Unfortunately, this is not the case and this is the most important element of the recipe. If you leave it too long, the mouse comes out hard, hard to chew if you leave it too little, it remains soft. It has to be fixed, so to speak.
Therefore, the simplest method is to have the oven preheated to maximum and to supervise the ciolan after about 20 minutes of cooking. You will see when the mouse starts to make itself because it changes color to a beautiful copper and develops a kind of fine brobonele / blisters on its surface and a dry appearance. The easiest way is to touch it with a fork to see if it is still soft or hardened.. If it's loud, it's done well enough.
Only now do as Oliver says and reduce the oven temperature to 170 gr C. Leave it like this for another 35 minutes per kilogram of meat. I know when it's done because I stick a cooking thermometer in it, in the thickest and fleshy part, and I wait for it to reach 90 degrees. You can get a very cheap thermometer from IKEA, it is very useful for cooking in the oven because it allows you to know exactly when the meat is cooked, but still juicy. If you don't have a thermometer, learn from experience or make a deep cut in the pig to see if it's done or not. If you read other recipes on the Internet, do not forget that the cooking time depends on the weight of the brine.
After removing it from the oven, let it sit for about 5 minutes. Serve it on a wooden bottom, it is easier to cut there and looks more rustic. Cut various pieces with or without crispy rinds and leave them on the plate. A raw 1.3 kg stick goes for 3-4 people. If the bone is removed easily enough, pulling on it without much effort, it is done properly.
We ate it together with baked sweet potatoes with a little rosemary. The sauce drained from the pork over the onion in the pan, together with this onion, can be put in the blender to obtain a & # 8220gravy & # 8221, a dark brown meat sauce. Its consistency (it must be thicker) can be adjusted by then putting it in a small pan, on the fire, to thin it with water / wine / soup or thicken it with a little flour. It is not mandatory, but the juices left by the meat are tasty and should be used.
Pork brine is a very heavy food for the stomach and then the liver. Viennese do not eat it with sauerkraut in vain and I recommend the same. In its absence, use pickles, mixed salad with lemon juice, light garnishes, avoid the soft fat under the rinds and keep a Hepatohelp or other pill close.
I was telling you that I also made a cheesecake at home, but why write an article if I can write two? I'll tell you about him another day.
Minced meatballs with baked potato balls!
The recipe for meatballs and mashed potatoes will be to the liking of those who want to amaze their family, but also themselves, with a new taste of ordinary products. And because the preparation process does not require much effort, the balls are worth trying.
-400 gr of minced pork
-salt and black pepper - to taste.
For potato balls:
-400-500 gr of hot mashed potatoes
-salt and black pepper - to taste
METHOD OF PREPARATION:
1.Cut the onion into small pieces and transfer it to the minced meat. Then add the breadcrumbs and egg, season the composition with salt and pepper and mix well.
2. Shape balls slightly larger than a walnut. About 13 meatballs come out of this quantity.
3. In the mashed potatoes, add butter, salt and pepper. Stir, then add the egg and stir again.
4.Cut the cheese into cubes.
5. Shape balls of mashed potatoes, adding a piece of cheese in the middle. We got 12 balls of potatoes.
6. Alternately place the meatballs and potato balls in a form greased with oil.
7. Then grease the surface of the meatballs with oil, for a brown crust.
8. Distribute the garlic cloves evenly, add greens and spices to taste. All you have to do is put the dish in the oven.
9.Potato dumplings and meatballs are baked in the preheated oven at 200 ° C for about 40 minutes. After that, the red and aromatic food can be tasted. Don't forget to invite everyone in the house to dinner.
These meatballs also require a salad of sauerkraut, fresh or marinated vegetables. It is important to listen to your desires and desires.