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Wash the pork leg, let it drain and cut it into cubes. Make a dip in olive oil, paprika, thyme, oregano, crushed garlic, salt, pepper and grease the meat and leave it in the fridge for about 1 hour after which the meat is placed in a tray with a cup of water. The potatoes are grown (accordion) greased with a little olive oil, seasoned with salt and pepper, wrapped in aluminum foil and placed in the tray with cubes. Bake for about 30 minutes. then remove the tray and place the mini carrots and cauliflower bunches on top of the cubes (you can use any other vegetables if you prefer). Sprinkle the vegetables with a little oil, season with salt and pepper and bake until everything is ready and browned.
Grilled pork steak with wine, garlic and vegetables
Roast pork with wine, garlic and vegetables: onions, peppers and golden potatoes. Baked pork steak recipe. Pork breast. A roasted pork steak roasted and smothered in the oven, quenched with wine, like a kind of low stew.
Roast pork on the tray with wine, garlic and vegetables it is very finely spiced, in Transylvanian style. I chose pieces of meat that would remain tender even after cooking & # 8211, ie pork breast or neck, possibly back with some fat. I cut them into 5 cm thick slices. The chop or the meat doesn't have much to do with this kind of steak.
Here's how to do it pork steak from large piece of meat (do not try to cook it sliced because the sole comes out).
I think it's the most beloved steak of Romanians: pieces of meat, vegetables and sauce formed by baking. Sauce, not puddle! Very few people cook meat properly and choose whole pieces. The Romanian cuts the meat into slices and throws it in the tray with everything else in the fridge (onions, garlic, peppers, tomatoes, green bean pods or even pumpkins !?), drowns it well with water, oil and some wine, sprinkles it with all the spices in the kitchen (thyme, basil, bay leaf and often with synthetic porridges like delicate or vegeta) and put it in the oven. Usually something unappetizing and a bit inedible results: some hard slices of meat (like the sole) puddling in a long indefinite and greasy juice. That's not really the steak but the stew.
If you choose a suitable meat, cut into thicker pieces and choose a few vegetables with meaning (onion, garlic, potatoes, peppers) can result in a flour and tender steak, well browned, with a tasty garnish. I mean something like that:
That glass of white wine does not soften the meat but only gives it a specific aroma and gives a vague acidity to the sauce. If you want tender meat, you will have to marinate it either in yogurt, brine or other marinades (e.g.). Marinating lasts from 3-4 hours to 1-2 days, depending on the size of the pieces of meat.
I didn't marinate the pork breast pieces at all this time. Their fat was almost enough so I added only 2 tablespoons of extra oil. I'm sorry I don't have any more house oil to be like the book & # 8211 in peasant style.
I had a piece of pork breast of approx. 1.2 kg, enough for 6 people.
Duck leg with vegetables, on the tray
In autumn there are buds, & # 8230 & # 8230 duck and / or goose. The housewives do their calculations, what buds they keep for next year, what buds they sacrifice in a hurry, so as not to enter the winter with too big a card, which buds fatten more intensively, so that when cutting the pig, they put lard together. pork, smoked and fresh duck meat and / or fresh goose meat. Sometimes the poultry is also smoked.
Usually, they are targeted for slaughter by housewives, rats / Gascans, being kept only one specimen, the dominant / towering, most aspects, for reproduction in the coming spring.
What can we stock up on? Through the market, you can find whole, refrigerated ducks, brought from the Hungarians. Rarely, you have the opportunity (personally, I haven't bought yet), to find whole geese. Whole, frozen ducks, you can also find Romanian ones. Duck legs and breast, refrigerated or frozen, are also found in Romania. Spinari (full of fat), duck / goose are by gallantry, only good for preparing poultry lard, so useful for flavoring vegetable soups and other dishes based on poultry. Duck liver and / or goose liver can be found, but the price is a bit prohibitive, especially fattened goose liver.
If you want you can ! Having some knowledge through the market, you can call with confidence, towards the end of autumn, at the precupete, to bring you ready cleaned and talking about all the flakes, a towering rat, at 2-2.5 Kg / piece or a gangster a little more & # 8220corpolent & # 8221, at 3-4 Kg / piece. It is good to know, to ask the foreman, to bring you a freshman, not & # 8220individuals & # 8221 of the old ones, who already have the meat, hard and no matter how much you soak them, the preparation obtained will not be to the liking of the declared gourmets . I prefer the alternative with the market for buying duck / goose buds.
Ingredients needed in the recipe: duck legs, favorite vegetables (potatoes, carrots, onions, garlic, leeks, bell peppers / capsicum, etc.), coarse salt, lard / sunflower oil, peppercorns, dried thyme, pickles or pickles assorted in vinegar.
The duck leg is cut to the bone with a sharp knife and rubbed well with coarse salt to penetrate the notches.
Fry the duck meat for 2-3 minutes, on each side, over high heat, in a well-heated pan. No fat is added, it has enough duck leg. As it browns, the duck leg leaves its fat in the pan. The flesh is browned on both sides, first on the skin side. Do not put the lid on the pan, even if you risk, to jump some fat on the stove and even on the floor, through the kitchen.
However, we are taking some precautions to avoid some & # 8220bombaneli & # 8221 from the consort! Being well salted, the skin on the duck leg will not stick to the bottom of the pan. And the pan is well heated, it helps that the skin does not stick to the pan.
While frying the duck meat, clean the vegetables, wash with cold water and wipe with a dry cloth. The vegetables are portioned, according to everyone's preferences (slices, sticks, cubes, etc.). Place the vegetables in a baking tray, mix with a little sunflower oil, coarse salt, peppercorns, freshly ground and dried thyme.
The duck leg, lightly browned, is placed, with the skin down, over the vegetables, in the baking tray. Duck fat, from the pan is added evenly, over the meat,
We want to get a duck leg with crispy skin and tender meat, but also with cooked vegetables as much as necessary. To get what we want, the tray is covered with baking paper, moistened with cold water and squeezed. Thus, the duck pulp and vegetables will be steamed.
Bake the tray in the hot oven of the stove, at the right heat, for approx. 40 minutes. After 20 minutes, remove the tray from the oven, using kitchen gloves and return the duck meat to the tray. Vegetables can also be mixed, especially if they have been cut larger. The tray is reinserted in the stove oven.
The meat from the duck meat is cut into slices, using a sharp knife.
Only for the greedy! The meat left on the bone is nibbled directly with the mouth, being the tastiest.
Serve hot. The meat can be sprinkled with a few drops of lemon juice, especially if the pulp was fatter.
A glass of homemade fig wine, cold, will be welcome at the next feast.
Why try this year's pickles? Unfortunately, we can't always buy Romanian vegetables for pickling, although in the markets / markets you see everywhere only posters with & # 8220 Romanian vegetables & # 8221, even if they are brought from the Turks or Greeks. For pickles, next to this preparation, use the ones already put this year, only good, to be & # 8220verified & # 8221 in time, to see the result of your work. This way you don't risk having surprises in winter, when you open the jars. In case of failure, for pickles, you can move urgently, to new investments, from the market, looking carefully at what you buy.
Good appetite you gourmet brothers and you gourmet brothers, everywhere, wherever you are in the world! If you haven't noticed yet, the new face of my blog, you can still do it. In time, new categories will appear, in recipes, for an easier search and identification of the desired recipes.
Simple roast pork leg in the oven
Simple roast pork leg in the oven. Pork muscles on the tray, with reddish crust and fragile and juicy inside. This steak is cooked in the oven and will not give you headaches. We make it with onions, garlic and lard. A madness!
Good steak from pork leg or pork muscles (as housewives call it & # 8211 not to be confused with muscle !!) is made from a whole piece of meat. The biggest mistake is slicing raw meat and cooking it in the oven in a puddle of liquid. People are amazed that the steak becomes & # 8222sole & # 8221.
When we want to make the steak we choose pork leg, shoulder or even the neck & # 8211 whole pieces of at least 1 kg. They will cook until the middle without having to be notched, pricked or sliced. Each cut made with the knife creates points of drainage of meat juices, leading to its drying. Chicken, goose, duck or turkey legs should NOT be cut either! The bone in them is a good conductor of heat that helps them cook from the inside out.
Searching through the old Austro-Hungarian cookbooks, I found that in our house the pork steak is made according to the recipes of that time, seasoned with salt, black peppercorns (or ground), paprika (sweet or hot paprika) and cumin possibly thyme) and in lard, with red and white onions and garlic.
Here you will also find the recipe for a peasant steak from smaller pieces of pork & # 8211 see here.
Of course there are & # 8222n & # 8221 spice variants, according to everyone's taste, but this is the recipe that we liked. The sauce (we call it & # 8222saft & # 8221) left in the tray becomes gelatinous after colds and in our house there is a big beating on it. Eat some on pita of house with red, green or leek onions.
We also eat the pork steak cold. It is extraordinarily good! It can be sliced very thin and with it you can make great appetizer plates or sandwiches. I often put it on the child's sandwich for school snack.
Baked pork neck with vegetables
To get beautiful portions of meat, about 200 grams each piece, cut the neck piece in half. Then, cut each of the two large pieces into 5 portions. The thickness of the pieces should be about 2 fingers.
We add a teaspoon of the spice mixture we prepared over the potatoes and carrots, and we add the rest over the pieces of meat.
Mix the vegetables very well, then place them in the tray that we will put in the oven. Add the pieces of meat to the pan.
We add the wine over the vegetables and meat, we add the garlic, 2 bay leaves that we break.
Pour in the pan about 100 ml of water and 1-2 tablespoons of oil, just enough to sprinkle a little.
I got 10 servings of meat. We can put the tray in the oven. Cover the tray with aluminum foil or cover the tray with a lid, the baking temperature is around 220 degrees Celsius.
We check the steak after an hour and see if the meat is well penetrated enough. When the meat is well penetrated, remove the foil from above and let everything brown nicely.
Mmmmm it smells good! I can't wait to set the table & # 128578
This is what the tray just taken out of the oven looks like. The meat is brown and well penetrated, and the vegetables are golden, slightly crispy on the outside and creamy on the inside.
Tips from Gina Bradea
-You can also add, if you want, allspice, cumin, coriander, paprika or sweet pepper, rosemary, fennel.
-You can leave the whole neck, the effect will be more wow, but the slices will cook faster and you will not have to cut the steak afterwards.
-The back of the neck is good not to be thinner than 1 cm.
-The first time the cooking is done with the tray covered, it is not left uncovered from the beginning, this way the meat will be tender and juicy, not dry and dry.
The fragrant and tender pork meat that melts in your mouth is my proposal for a family meal, but it can also be included in the category of recipes prepared especially for the holidays.
1 piece of medium-sized pork leg
100-120 g thin sliced smoked bacon
Rub the pork leg with a little salt, crushed garlic and thyme, then sprinkle with freshly ground pepper. Put the pulp in a bowl in which we cover the bottom with oil and a cup of wine. Cover the pulp with slices of bacon that will be fixed with toothpicks.
Cover with foil and put the pulp in the preheated oven at 150 ° C for about 2 hours. After this interval, remove the foil and let the slices of bacon slide into the tray, next to the meat. Turn the garlic pulp in the sauce and let it brown at 200 ° C, then turn it again and leave it for another 10-15 minutes, depending on the strength of the oven, so that the garlic does not burn and become bitter.
If you like it, share it with your friends!
1 kg pork neck
1 red pepper
1 green pepper
6 cloves of garlic
Salt, pepper, paprika, vegetate to taste
Method of preparation:
We take the pieces of neck and season them well with vegeta, paprika, pepper and salt, to taste.
After seasoning the meat, we fry it in a pan with very hot oil & # 8211 enough to catch a brown crust & # 8211 taking care to turn it on all sides to brown evenly.
After the meat has caught the crust, take it out on a plate and cut it deep - cut it into slices but make sure that the slices remain together at the bottom, then put the piece of neck in a heat-resistant dish previously greased with oil. Between the notches we spread the meat with slices of garlic.
All the vegetables & # 8211 eggplant, zucchini, red and green peppers, onions and tomatoes & # 8211 we clean, wash and cut into cubes and slices.
We put the vegetables cut in this way in a bowl and season them with vegeta and salt, after which we put them around the piece of meat in the bowl. Add a little more oil over the vegetables and meat, then put an aluminum foil on top of the dish and put everything in the oven for 45-60 minutes, during which time we turn the meat from time to time, from one side to the other. Finally, 20-25 minutes before removing the preparation from the oven, take the aluminum foil from the bowl, to let the vegetables drop.
The complete recipe, in pictures, can be downloaded here: Pork steak with baked vegetables (PDF format)
Ingredients baked pork pulp with wine:
- 1 large piece of pork leg (from ciolan) with mice and fat
- 400 g frozen peas
- soy sauce
- balsamic vinegar
- 200 ml white / red wine
- 2 cloves of garlic
- 2-3 bay leaves
- 50 gr butter
- olive oil
Pork meat on a bed of baked vegetables
How Assorted vegetables in the oven they are a delicious garnish next to any steak, here is a variant with pieces of pork meat. The vegetables are chosen according to everyone's preferences or according to what you have at home at that moment. Compared to the recipe HERE that I have already presented to you, now I have used other vegetables.
Method of preparation:
The vegetables cut into rounds or strips, place spread on a baking tray. Season with salt, pepper, oregano, marjoram, dried thyme. Sprinkle with olive oil without adding water.
Pork leg cut into slices and season with pork spices. Put a crust of pork slices on both sides in a pan with a little olive oil, then add to the bed of vegetables, sprinkle with dry white wine and put the tray in the oven at 180 ° C for 25-30 minutes. minutes.
Baked pork leg with vegetables and mushroom mix
I bought two mini ceramic pots (you can see them in all their splendor, here), only good for cooking single servings. Today I tried how to cook simultaneously, starting from the same main "raw material", two different steaks: a pork leg with vegetables and mushroom mix and another simple pork leg, with a garnish of boiled potatoes baked in the pan with green onions.
It took a piece of pork meat of about 400 g, a yellow onion, a red one, about three to four cloves of garlic, some mini carrots, a jar of pickled mushrooms, a sprig of thyme, a pepper hot dry, a little olive oil, salt and pepper, some dry white wine. And for the garnish, 4 - 6 potatoes, 3 - 4 green onions, oil, salt and pepper.
For starters I cut the pulp in half, to have something to put in both mini-pans. I applied a treatment to the pork leg that I usually use for beef: I browned the meat in hot oil for two minutes on each side. This avoids the loss of juices and excessive drying during the oven treatment. Of course, as long as you don't have the idea to prick the meat with a fork, for whatever reason.
The meat thus treated is seasoned with salt and pepper and placed in the ceramic bowl in which I put a little olive oil. Put about ½ cup of wine and ½ cup of water on each piece of meat. In one of the pieces, add a sprig of thyme and a few pieces of dried hot peppers, without seeds. The other remains only with salt, pepper, water, oil and wine. Walk around it from time to time, turn the meat, add more water if necessary. Place the dishes in the preheated oven at 200 ° C (gas oven). Leave in the oven for about 2 hours, with a check every 30 minutes.
In the bowl in which we put the thyme twig we add:
- after ¾ h put in the oven the garlic and garlic cloves, whole, well washed
- after another 15 minutes, the mini carrots
- after still ½ h mushrooms.
For the garnish, boil the potatoes in their skins, clean them, cut them into rounds and throw them in the pan with 1-2 tablespoons of hot oil. Season with salt and pepper, cover over medium heat, chewing occasionally for about 5 minutes, then add sliced green onions. Stir, cover, and after another 10 minutes they are just good.
In addition to these goodies, you can also try a pickled cucumber and a glass - two of Cabernet Sauvignon.
Have fun and see you healthy again!