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Diablo turkey breast with accordion potatoes and mushroom sauce

Diablo turkey breast with accordion potatoes and mushroom sauce


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Turkey breast unwrapped in two we put it in a bowl in which we made a marinade of the two sauces, spices, 2-3 cloves of garlic, wine and 1 teaspoon of mustard. Let the meat cool for a few hours in this marinade.

Potatoes we clean them, wash them and cut them into thin slices, but not at all, so that the potato slices do not come off.

For each potato we prepare a sheet of aluminum foil on which we sprinkle coarse salt (in the diet we do not put salt and butter), we place a potato that we season and then we put a slice of butter on it.

We squeeze the foil well on each potato, taking care not to let the steam come out when the potatoes are cooked.

Take the turkey breast from the marinade, cut it and place a few slices of garlic in it. Put the breast in a heat-resistant dish, greased with a little butter. On top we put the olive oil and the tomato slices.

Put the turkey breast and potatoes in the preheated oven at 200 degrees C to bake for about an hour.

Then we check if they are all ripe.

In the meantime, we're getting ready yogurt sauce with mushrooms.

In a bowl put the yogurt, 1 teaspoon mustard, 1-2 cloves of pressed garlic, green parsley, ground pepper. Mix well to mix, then add 1/2 of the finely chopped mushrooms. Mix and the sauce is ready. If you are not on a diet you can add a little salt.

Cut the breast into 1 cm thick slices and place it on a heat-resistant plate greased with a little butter. On top of the breast slices we put finely chopped mushrooms, then slices of ham and slices of cheese.

Put the plate for 5-10 minutes in the preheated oven or microwave to melt the cheese.

When the cheese has melted, we mount on the serving plate, a slice of breast and a potato, over which we put yogurt sauce with mushrooms, then garnish.

You will see that as something more dietetic, it can be tasty ....

Great appetite!


"Turkey breast rolls with plum and quince"

800 grams of turkey breast
6 pitted plums, cut into slices, and a small quince cut into cubes
1 tablespoon mustard
1-2 tablespoons flour
300 ml. of bird soup
60 ml. of red wine
50 ml. of extra virgin olive oil
1 small onion
salt pepper

Cut the meat into 8 equal slices, beat with a hammer for slicing, salt and pepper

Grease the slices thus prepared with mustard, and place plums on each one

Respectively quince (I prepared 4 rolls with plums and 4 with quinces)

The remaining fruits will be used to prepare the sauce.
Roll each piece of meat tightly with the fruit inside and fix with toothpicks

In a frying pan, heat 30 ml. of oil. The meat rolls are passed through the flour and are quickly browned in the hot oil

As they brown, the rolls are removed on a hot plate and kept covered.
Finely chop the onion. Heat the rest of the oil in a saucepan. Put the onion to harden and when it becomes glassy add the remaining fruit

Fry the onion and fruit for 1-2 minutes together, stirring constantly, then add the meat rolls and the juice they left and quench immediately with the hot soup. Wine is also added

Boil over low heat, covered, for about 40 minutes, filling the evaporated liquid with hot water. When the meat is soft (the fork easily enters it) uncover the pan and let it boil in small pots until the sauce drops

Remove the rolls from the sauce and remove the toothpicks and keep warm, covered.
The sauce is passed through a sieve, then it is heated again, the taste of salt and pepper is matched, possibly it is thinned with a little hot water (or, according to the taste, sour cream).
Serve the rolls covered with sauce, along with a garnish of your choice. I, in order for this feast to be truly unforgettable, I accompanied them with the wide noodles with potatoes, which I didn't make a little long ago and which we missed with a plum compote, instead of a salad.


Breadcrumbs with toothed potatoes in the oven

Fish, especially fresh and quite rarely frozen fish, occupy a well-established place in my family's recipe book. We do not avoid pickled fish, salted fish or smoked fish, which we use in salads of all kinds. As the offer on the market is lately, quite generous, you have a choice.

The price of fish is quite high, sometimes even prohibitive (this is what happens when the fish reaches the gallantry in the 3rd hand or even in the 4th hand, and the tax and Consumer Protection pretend not to see), as if all our ponds along the rivers and even the rivers would have dried up, and the Danube with its Delta and the Black Sea would no longer be part of the country's territory. The private ponds that have always multiplied, offer all of them, optimal fishing conditions for the joy of real fishermen, for a fee.

With us like no one else! If the legislative regulation of fishing were applied optimally and I refer especially to the surveillance of the ponds and rivers of the state, by those who are paid for this activity, the poaching could be on the verge of extinction. There are also some legislative slippages. I recently read that two & # 8220fishing & # 8221 were caught following a routine police check, with the trunk of the car full of fish (carp, pike, crucian, in total, at about 300 kg) and could not be sent to trial for poaching because they had used a special bait and bait, brought from Canada (banned in this country and in many other civilized countries), but which in our country were not prohibited by the Fisheries Act.

Memories, memories & # 8230! It's hard to forget the pleasurable reaction in the eyes of a baby gnawing between his gums, for the first time in his life, a few strands of a fish fillet, peeled with great care by his mother between his fingers, so as not to miss a bone. Even if it is carp & salmon / salmon / salmon / catfish fillets, etc., boiled in milk or boiled in water with a little coarse salt, the risk of drowning the child cannot be neglected, which is why many mothers and Grandparents are reluctant to feed their babies for up to 3-4 years. Wrong from my point of view, do not let the child eat fish even before the age of 1 year. Fish is a staple food, with a special role in the harmonious growth of a healthy child.

Once upon a time, I could brag about my fishing catches. Fresh caviar (stored in plastic food bags, in the freezer) and salted caviar (preserved with coarse salt in jars with tight lids) permanently populate the refrigerator. Marinated prawns for the winter or marinated from Danube mackerel were canned fish that were rarely missing from the fridge / pantry.

I'm wodering why ?! Over time, hobby fishing has become less and less common for all sorts of reasons. some fear of a slightly colder, it mattered. There was also some convenience, especially after retirement. Fishing tools are always on the barricades, as it were, dusted and with the reels cleaned and greased. Every spring I propose to use them, at least 2-3 times, through private ponds.

Ingredients needed in the recipe: a log, whole red potatoes, vegetables (onions, peppers, garlic), fresh butter / lard, olive oil, coarse salt, peppercorns, dried thyme, lemon.

Peel the potatoes, wash them under running cold water, wipe with paper towels. Cut the potatoes harmoniously (3/4 of the thickness / width) using a sharp knife with a thin blade.

Ingredients

  • bream / carp / carp trunk,
  • red potatoes,
  • fresh butter,
  • Red pepper.

Somewhat secret! In order not to drop the blade of the knife on the whole width of the potato, each potato is placed in length between the distant tails (as much as 80% of the thickness of the potato), of 2 wooden spoons / sticks one finger thick.

The capsicums are cut into thick and long strips. Peel onions and garlic and leave whole.

Place the vegetables in a baking tray. Put fresh butter on the potatoes. Season the vegetables with coarse salt, freshly ground peppercorns and dried thyme.

Instead of fresh butter, you can use bird lard or olive oil on potatoes.

Place the baking tray with the vegetables in the hot oven of the stove, at the right heat.

The bream trunk is washed under cold water and wiped with absorbent paper.

Grease the fish with olive oil and season inside and out with coarse salt, freshly ground peppercorns and dried thyme. Put peppercorns, thyme sprigs and bay leaves in the pan.

Step by step recipe

  1. Peel a squash, grate it and cut it into thin slices.
  2. Place vegetables in a baking tray. Add fresh butter to the diced potatoes. Season vegetables with coarse salt, freshly ground peppercorns, dried thyme.
  3. Grease the fish trunk, placed in a baking tray, with olive oil, season with coarse salt and dried thyme. Add bay leaves and peppercorns to the baking tray. Sprinkle with lemon juice.
  4. Insert trays in the hot oven of the stove. Cook vegetables and fish over medium heat.
  5. Mounting prepared on stretched plates.

Sprinkle the fish with lemon juice and place in a baking tray.

Baking tray with fish greased with olive oil, sprinkled with lemon juice and seasoned is placed in the hot oven of the stove at the right heat.

It is not mandatory ! Every housewife knows her stove oven and knows how to use it. The baking tray with the bream trunk and the baking tray with vegetables can be covered with baking paper, moistened and squeezed to avoid drying the fish, but also burning the peppers during cooking.

The cooking time of the fish depends on the size of the bream trunk, but it should not exceed 30-40 minutes for a piece of approx. 1 Kg.

The fish is portioned using a well-sharpened knife so as not to fringe (and yet ?!) to the disappointment of the captives who will nevertheless set sail for the plate. The Turks will fight in their mouths, otherwise you will not be able to distinguish the capricious little ones from the critically eyed gourmets or the gourmets always with nostrils ready to smell.

The preparation is mounted on flat plates and served with lemon and a glass of white wine, dry, cold, next to it.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not bypass the fish. It can be prepared in a short time, and if it is prepared with soul and joy, it will definitely be tasty and healthy. Children must be accustomed from an early age to the taste of fish so that they do not later turn into capricious ones, without even tasting the preparation that is put in front of them.


How to prepare parsnip puree with butter

I peeled the parsnip roots with the peeler and then I washed them in cold water and cut them into large cubes. I placed them in a medium pot (to have higher walls because the milk swells when boiled in it) together with 500ml of cold milk, a small slice of butter (20g) and sea salt. The rest of the butter in the recipe is for the end. I put the pot on medium heat and let it boil for approx. 20 minutes (timed from the moment it starts to boil). I tested a few pieces of parsnips with a fork to see if they were cooked.

When boiling, the liquid decreased, the milk water partially evaporated and a creamy and fragrant liquid resulted in which the soft parsnip pieces floated.

I strained the pieces and recovered the liquid in which they boiled.

I put the parsnip in the blender (mixer) together with the rest of the butter and I mixed everything well. What flavors. I gradually added natural whipped cream for cooking and then, if needed, a few tablespoons of the milk in which it boiled.

When everything became a fine puree I added the finely grated Parmesan cheese. I corrected the seasoning with salt. This parsnip puree is perfect!


Turkey roll with cranberries and mushrooms (heart health)

You can serve slices of this roll together with a pilaf or stewed green beans.

ingredients

200 g mushrooms, sliced
1/2 cup chopped onion
2 tablespoons oil
salt
pepper
3/4 cup breadcrumbs
1/2 cup cranberries cut in half
500 g boneless turkey breast
1 cup bird soup
2 tablespoons flour
1 tablespoon butter

Method of preparation

Chop the onion and mushrooms. Heat 1 tablespoon oil in a large skillet over high heat. Add the onion and mushrooms, salt and pepper and simmer, stirring occasionally, until the liquid evaporates. About 4 minutes. Then pour into a bowl, pour the breadcrumbs and cranberries. Wash and dry the pan.

Cover the meat with plastic wrap and lightly beat with a hammer. Sprinkle salt and pepper on top. Then spread the mushroom mixture. Roll and wrap with special string for cooking.

Heat the rest of the oil in the pan over high heat. Put the meat and let it brown on each side. Mix the soup with the flour and put it in the pan. Cover with a lid, turn on low heat and leave on the fire for another quarter of an hour, until the meat penetrates well. Set aside the rolls in the pan, and add the butter to the sauce. Slice the rolls and serve with sauce.


Recipe of the day: Baked accordion potatoes

Because we know that you will like the look and taste of baked accordion potatoes with garlic and greens, we warmly invite you to prepare them in an afternoon to enjoy a delicious and easy to prepare recipe.

Baked accordion potatoes

Ingredient:

  • potatoes
  • fillet or bacon muscles
  • garlic one puppy for each potato
  • olive oil
  • salt
  • pepper
  • rosemary
  • parsley
  • Paprika

Method of preparation:

Cut the potatoes into slices, but not definitively, leave them in the shape of an accordion. Between the potato slices, insert the sliced ​​fillet muscle. Put the potatoes prepared in this way in a tray lined with baking paper.

Crushed garlic mix well with a few tablespoons of olive oil, salt, pepper, rosemary, dried or fresh parsley and paprika.

Grease the accordion potatoes with half of this mixture and place the tray covered with baking paper in the oven to avoid burning the potatoes on top.

After 30 minutes, remove the baking paper that was placed over the accordion potatoes and grease them with the rest of the mixture of garlic and greens.

Leave the accordion potatoes in the oven until they soften and brown nicely. Accordion potatoes they are served hot, with sour cream and any kind of salad.

Accordion potatoes in the oven they are the best and tastiest version of the baked potatoes that you will surely fall in love with.


Place the turkey breast in a bowl. Add the crushed garlic and the sauce prepared earlier. Cover and refrigerate the meat overnight.

Heat the grill. In a bowl, mix the honey with the crushed hot pepper, mustard and vinegar. Remove the turkey breast from the marinated sauce. Place the breast on the grill for 25 & # 8211 30 minutes. Turn the chest only once.

Grease the turkey breast from time to time with honey and mustard sauce. When ready, take the breast off the grill and cover it with plastic wrap. Let it cool for 10 minutes before serving.


"turkey with game sauce"

1 turkey breast
300 gr mushrooms
3 small onions
5 tomatoes
5 cloves of garlic
200 ml white wine
50 gr butter
1 link parsley
pepper, allspice, bay leaves, thyme, salt, oil
I left the turkey breast to marinate overnight because any meat gains value through the marinating process. Turkey meat ( white meat with low cholesterol) being a meat with a more accentuated rigidity, it can be marinated to enhance its taste, fragility and flavor. For the marinade I used garlic, 3 tablespoons oil, a larger glass of white wine, pepper, allspice, mustard seeds, thyme and bay leaves. I mixed all the ingredients, I rubbed the meat well with this marinade, I put the meat in a covered bowl (it is recommended that the vessel be made of plastic but not metal) and I left it in the fridge for one night.

Remove the turkey breast from the marinade, wash it in cold water, portion it ( I cut it in four but you can portion it as you like but do not cut too smalli) and brown it in a pan with a little hot oil. Once browned, we place it in a Romanian bowl (or pan) and move on to the next operation.
Finely chop the onion and sauté until soft in 50 gr. butter (5-6 minutes). Wash the mushrooms under running cold water and slice them. Fresh mushrooms do not have to be peeled because they are useless (many nutritionists do not even recommend due to the presence of vitamin D2). We put the sliced ​​mushrooms in the pan, over the onion together with the crushed garlic with the width of the knife and chopped ( I try, in general, to add garlic to the food a little later and not to cook it with onions because the more it boils or is fried, the less the taste and aroma left by it diminishes, plus it can become bitter). Stir and let the mushrooms soften for approx. Ten minutes ( shrink and become smaller).

After the mushrooms have softened, slice the tomatoes, cut them into cubes and add them to the pan.

Let the tomatoes leave their juice for 5-10 minutes and mix well, then add the wine. I usually, but it is not obligatory, to prepare white meat (turkey, chicken, fish) with white wine and red meat (beef, pork, lamb) with red wine, in both variants, using dry wine.

Add the spices - a freshly ground pepper powder, also allspice, 3 bay leaves, a sprig of thyme - and let it simmer for 5 minutes on the fire.

Pour the resulting sauce into the Romanian bowl over the turkey breast, add a pinch of salt, sprinkle with finely chopped parsley, put the lid on the bowl and put it in the oven for an hour. After an hour, check the taste of the sauce and the tenderness of the meat and, if necessary, leave it in the oven for another 10-15 minutes. In this phase, I press a last pepper powder whose aroma will remain more vigorous.
Turkey with game sauce can be eaten plain, with black bread or polenta, or with various garnishes such as natural potatoes or rice.


Video: Fried turkey breast with roasted potatoes and mushroom sauce (June 2022).