New recipes

Pork neck with potato dumplings, pepper sauce and tricolor salad

Pork neck with potato dumplings, pepper sauce and tricolor salad


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Roast the pork neck in the Tefal pan, covered, approx. 15 minutes, on low heat, on both sides. Remove the meat from the pan, place in a bowl and keep warm.

Meanwhile, in the juice left over from the meat, add the peppers, onions and finely chopped tomatoes, white wine and let it drop, over medium heat, covered. Potato dumplings (see recipe here: //retete/galuste-de-cartofi-35097.html) boil in water with a little salt, remove and leave to warm.

Meanwhile, wash and finely chop the salad ingredients. Season with salt, pepper, lemon juice and mineral water. The plate on which it is assembled must be warm, place 2 dumplings, a slice of meat, sauce to taste and 3 tablespoons of salad.


Pork neck in tomato and garlic sauce

If you try my recipe for Pork neck in tomato and garlic sauce, I look forward to seeing you again and telling me how much you enjoyed it.

  • a piece of pork neck (1.2 kg)
  • salt (1 teaspoon tip)
  • pepper (1 teaspoon grated)
  • paprika (1 teaspoon grated)
  • 1-2 tablespoons oil
  • 3-4 tablespoons tomato broth
  • 4-5 large cloves of garlic

Method of preparation:
We wash the piece of meat, let it drain a little, then dab it with paper towels. We cut slices about 3 cm thick from it and place them, without overlapping them, on a tray. You can put them right in the pan where you are going to cook the steak. Sprinkle over them (on both sides), salt, pepper and paprika, all to suit everyone's taste. # 8230.I said above how many spices I used, but you put salt and spices to your taste. Gently massage the neck slices to distribute the spices and set them aside for at least an hour. If it is too hot you can put them in the fridge.
After this time, place the neck slices in a large tray, without overlapping them. Sprinkle them with oil and pour enough water to reach the meat. Put the tray in the oven over medium heat. From time to time we took a spoonful of the juice from the tray and poured it over the neck slices. We also check if the juice in the tray drops too much, fill it with a little hot water. Halfway through the preparation, turn the meat to the other side. If it browns too quickly and is not well penetrated, we can cover the tray with aluminum foil. When it penetrates well, add the tomato broth (you can use tomato juice or pasta) and the peeled and sliced ​​garlic. We leave about a quarter of an hour and our preparation is ready. Serve pork neck with a salad / pickles and favorite garnish. I made a mashed potato and a baked pepper salad. # 8230. I didn't have time to take pictures, we were too hungry
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you on my facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens"to cook and consult together.
Here you will find my recipes with MEAT / FISH FOOD.


Preparation for the recipe for pork breast with plum sauce

You can read further the written recipe or go directly to the video recipe with a simple click on the picture:

VIDEO RECIPE

Prepare the spice mixture: 2 teaspoons with a pinch of salt, a knife tip of ground cinnamon, 2 teaspoons of dried thyme, a teaspoon of grated pepper.

We mix all these spices.

Season the meat well, on both sides. We also add 2 bay leaves in the tray, which we break. Add the sliced ​​or crushed garlic.

Over the jam add a little water, then mix. I used one plum jam made by me, at home.

Spread the jam over the spiced pieces of meat.

Add 50 ml of water to the tray and cover the tray with aluminum foil or a lid.

Put the tray in the oven at a temperature of 200-220 degrees Celsius, fire up and down in the electric ovens, and in the gas ovens fire almost maximum.

After an hour, remove the foil and check the meat, turn it on the other side, and if it is well penetrated, just let it brown. If not, leave it until it is well penetrated.

Presentation and serving for pork breast with plum sauce

Prepare with a garnish as desired: sauteed vegetables, pilaf, natural potatoes or puree & hellip

I prepared a pea sauce and I put next to it the tomato jam, the hot pepper jam and the homemade bread. And with pickles and a house wine, made by us, everything went great. I leave the recipes below, you can find them at a click away. & # 128578


Pork neck with potato dumplings, pepper sauce and tricolor salad - Recipes






Chicken, but we also eat pork, right?
It's been a while since I've cooked a cutlet, so I ran to prepare it!

Ingredient:
400 g boneless pork pulp
50 g flour
100 ml oil
100 ml white wine (with red wine it goes first, but I had white!)
100 ml of plain water
2 tablespoons broth
delicate, ground pepper
tarragon, sweet buoy
2-3 was dafin

Preparation:
The meat is cut into palm-sized slices, beat well and passed through flour.
Put the oil in a saucepan, and the slices of meat given through the flour are fried for 2-3 minutes on both sides.
Pour the wine over all the fried slices, put the bay leaves.
It tastes delicate and is seasoned with ground pepper, paprika and tarragon.
Boil for 10 minutes and add water, boil everything for about 15 minutes.
Put the broth and cook for another 5 minutes.
The sauce should not be as thin as soup.
The puree is obtained by boiling the potatoes, their poultry and adding a little milk, margarine and delicate to taste.
Serve 2 servings of meat and puree sprinkled with sauce.
Enjoy with pleasure!


  • 1 deer pulp & # 8211 about 2-3 pounds of meat, mine was even smaller (or back muscles, and those are suitable for steak)
  • marinade: 2 chopped onions, 1 small celery (a piece of celery), 4-5 allspice berries, 3 bay leaves, 1 sprig of rosemary, 1 sprig of thyme, 1 tablespoon grated peppercorns, 1 teaspoon grated ground pepper, coarse salt, 1 glass (150 milliliters) of dry red wine, cold water as needed
  • 100 grams of smoked bacon
  • 3 large cloves of garlic
  • 1 onion
  • 2 carrots
  • 1 small celery (1 slice of a larger celery)
  • 2 bay leaves
  • 3 thyme branches
  • 1 rosemary thread
  • 3-4 tablespoons of extra virgin olive oil
  • a little hot water, pepper
  • sauce: vegetables and the sauce with which to roast the meat, 2 tablespoons of worchester sauce, 1/2 glass of dry red wine, 1 clove of finely crushed garlic, 1 tablespoon of fruit jelly (fine jam, without pieces of pulp) at choice: apricots, peaches, rosehips, etc., salt and pepper to taste

Roast Deer Roast Preparation :

Pour the red wine over the meat.

Fill with enough cold water to cover the meat and leave the bowl in a cool place (in the refrigerator, preferably) for at least 24 hours, during which time the meat is rotated in the marinade several times.


Pork neck with potato dumplings, pepper sauce and tricolor salad - Recipes

It is a tender and fragrant steak, in a sweet and slightly bitter sweet sauce from orange peel, with garlic, thyme, rosemary, oregano and bay leaf. Leave the meat to marinate for a few hours, then lightly fry for 2-3 minutes in a Teflon pan, then place in a pan, sprinkle with orange juice and lower in the oven for 55-60 minutes. I discovered the recipe on a great blog, The Chef and I liked it, which is why I thought of telling others. Thanks Chef has for the recipe and I can't wait to try more!

Ingredient:
1 kg pork leg (I used 2 muscles and 500 g chop),
2 medium oranges,
200 ml orange juice,
50 ml water,
1 teaspoon sugar (I put 3 teaspoons sugar, because the oranges were a bit sour),
optional, a little white wine.
Marinade:
2-3 cloves of garlic,
3 bay leaves,
2 sprigs of thyme (or 1 teaspoon dried thyme),
1 teaspoon oregano,
1 teaspoon rosemary,
1 teaspoon paprika,
salt and freshly ground black pepper,
grated orange peel (I just sprinkled a little peel over the meat, so it doesn't come out too bitter).
Method of preparation:
Put the meat in a large bowl and season with salt, pepper, sliced ​​garlic, thyme, oregano, rosemary, paprika and a little grated orange peel (wash the orange well with warm water and an abrasive sponge). Cover the dish and put it in the fridge for a few hours (I only left it for an hour).
Remove the meat from the refrigerator and lightly fry in a large Teflon pan with a tablespoon of oil. Leave for 2-3 minutes on each side, to brown lightly. Mix the squeezed juice from an orange and a half with water, sugar and possibly white wine. Place the meat in a steak pan, higher, sprinkle with orange juice and place orange slices on the edge of the bowl (I put only half an orange, cut into slices).

10 comments:

Delicious meat prepared with orange sauce / juice. In fact, I'm weirder, I also made pork tenderloin stuffed with dried fruit. the fruits give the meat a special, divine taste. Kisses and have a wonderful week!

I would have tasted that muscle stuffed with dried fruit too! I like fruits next to meat. Thanks for the kisses and wishes, Daniela!


Pork Stew with Dumplings

Salt the meat cut into small pieces and fry it in hot fat (cook until it starts to brown a little). Remove in another bowl, and in the remaining fat, heat the finely chopped onion until golden.

Add the paprika, the meat, mix well, then quench with broth and hot soup / water to cover the meat. Let it simmer over low heat until the meat is almost done. You can add a little hot soup if the juice drops too much.

Meanwhile, beat the eggs with a pinch of salt, as for the omelet, then gradually incorporate the flour, eliminating any lumps. From the medium consistency paste, make the dumplings: moisten the teaspoon in the sauce that boils on the fire, take a little of the composition and immerse the dumpling in the sauce. Repeat until you finish the pasta.

The dough must come off itself from the teaspoon and keep its shape in liquid, without spreading. Let it boil for another 20 minutes or until done. Towards the end, season with salt, pepper and parsley.

Serve while hot, serving on a plate dumplings, meat and sauce, sprinkled with green parsley, finely chopped.


Pork neck with potato dumplings, pepper sauce and tricolor salad - Recipes


- 1 piece of pork muscle
- 4-5 cloves of garlic
- 2 tablespoons balsamic vinegar
- green parsley, rosemary, oregano
- 3 tablespoons oil
- 1/2 cup apart


The other day I made this classic steak, from a baked pork muscle well breaded with garlic and fresh greens. The meat came out very tender and the house smelled strongly of garlic.

Wash the meat with cold water and then season with salt and pepper. Prepare a garlic sauce rubbed with oil and balsamic vinegar and pour over the meat. I chopped fresh greens, sprinkled them on top, then added half a glass of water, covered with aluminum foil and put the pulp in the oven at 200C for 1 hour after which I raised the temperature to 250C and left 40 more minutes.


8 comments:

This is really interеsting, Yοu are a vеry skillеd
blogging. І hаvе joined youг rss feеd аnd look
forwаrd to seеkіng more оf youг mаgnifісent post.
Also, I've shared your site in my social networks!
Here is my website :: bad credit loans

I've been exploring for a bit for any high-quality articles or weblog posts on this kind of house. Exploring in Yahoo I eventually stumbled upon this web site. Studying this info So i am glad to express that I have a very good uncanny feeling I discovered exactly what I needed. I most no doubt will make sure to don? T omit this site and provide it a glance on a relentless basis.
Check out my weblog :: cash till payday

I don & # 39t understand why u speck in English when the food recipe is in Romanian language. All people from Romania forgot own language. It's tight in the sky

. sorry. the muscle is much too cooked
The muscle should be pink

It may be the light's fault because the muscle was very fragile, it almost melted in your mouth.

wine you did not put at all? and did you make the sauce creamy or like in a restaurant (finely chopped garlic and sprinkled with vinegar)?


Ingredients for the recipe for boiled pork goose

  • 3 kg of pork goose
  • 2 liters of water
  • coarse salt
  • thyme
  • bay
  • peppercorns
  • ground pepper
  • Paprika


How do I prepare the recipe for boiled pork goose with paprika?

You can read the recipe written below or you can watch the video recipe.

We clean and wash the pork very well.

Then, cut it into pieces, so that it is easier to penetrate to boil.

Add 5 tablespoons of coarse salt to the water. Mix very well to dissolve the salt.

I used a saucepan, close the saucepan and leave it like that for an hour or two, until we see that the water is red. We are interested in removing the blood from the pieces of pork goose.

We change the water a few times, until it stays clean.

Add coarse salt over the pork gum, 2-3 bay leaves, a tablespoon of peppercorns and a teaspoon of thyme.

Let the goose stand for at least 2 hours, it is ideal to stay overnight, in 2-3 days the ham or pork goose is ready to be boiled.

Pork goiter fever

I used the juice from the sauerkraut to boil the pork gizzard, so we will get a very special tenderness and taste. You can find my sauerkraut recipe here.

We put the bacon to boil, there is no problem if they have more spices. The pieces of bacon must be covered with juice.

Tips from Gina Bradea

We can also add bay leaves, hot peppers, peppercorns, thyme to the juice. Be very careful not to add too much thyme, as it will give a bitter taste.

Boil the meat until the fork easily enters the goose or pork bacon.

We prepare the spice mixture that we will use: 2 finely chopped garlic cloves, 1 teaspoon of thyme, 1 teaspoon of pepper, 2 tablespoons of paprika (you can use hot pepper, if you want).

In the spice mixture we add a little of the juice in which the pork was boiled. Mix everything very well, until you get a paste of uniform consistency.

Grease the pieces of bacon with this paste. It's good that the bacon is hot.

We leave the pieces of boiled pork goose that is zvante. I empty each piece and put it in the freezer. We take it out every time we want a piece and we have it for a long time.

You can also smoke pieces of bacon or pork goose, if you wish. Smoking is done at the beginning, after the spices.


Ingredients for the recipe of Baked pork steak with prunes and garlic

  • 2 kg of pork neck
  • 100 g of prunes
  • 2 teaspoons salt
  • 1 teaspoon thyme tip
  • 30-40 ml of wine
  • a head of garlic
  • 2 tablespoons oil
  • half a teaspoon of rosemary
  • 1 grated pepper lignurite

Preparation for the recipe of Baked pork steak with prunes and garlic

You can read further the written recipe or go directly to the video recipe, with a click on the picture.

Recipe video

For the beginning we will prepare the spice mixture: salt, thyme and rosemary we put them in a bowl and mix them. Thyme and rosemary are dried by me, I break them a little in my hand. Their aroma becomes much more intense.

Sprinkle the spice mixture over the meat, in abundance. Turn the meat on both sides.

Using a knife with a thin blade, we make notches in the piece of meat, in the meat we add half a clove of garlic.

Do the same with prunes.

Pour the oil on top and cover the tray with aluminum foil.

The plums will give a special sweetness and being a little smoked & hellipnu I can tell you how delicious this steak is! I also make pork breast with plum jam, an equally tasty recipe, forget:

Baking for pork steak on the tray

Put the tray in the oven at maximum heat for 20 minutes, then reduce the heat to 220 degrees Celsius for 1 hour and a half, fire up and down with ventilation, for electric ovens, almost maximum fire for gas ovens.

Mmmmm it smells good! My house was filled with good aroma! The fire is burning in the fireplace, the cats are roaring in the heat, Lisa, my dear puppy, is following me everywhere and it's as if she can't wait for a piece of steak.

After 1 hour and a half we check the steak, to see if it is well penetrated. We prick it lightly with a knife or a fork: if it penetrates easily and the juice does not come out, the meat is ready and we can leave it to brown.

Remove the aluminum foil and pour the wine on top, leave the fire at 230-240 degrees, until it browns nicely on top. With a spoon, sprinkle another piece of meat with sauce from the pan.

Recipes with Gina Bradea & raquo Recipes & raquo Baked pork steak with prunes and garlic


Video: Spicy Szechwan beef recipe (June 2022).