We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This presentation idea is "stolen" from a friend on my blog list, but before I posted it, I asked her permission ... and she, cute, let me! So, I present it to you too!
- So we need:
- 2 l apa
- as much flour as it contains for polenta
- 1 cube of butter
- 250 gr. meat
- 1 onion
- 1 l tomato broth
- chili (I used natural chili)
- parsley and pickles for decoration.
Preparation time: less than 15 minutes
RECIPE PREPARATION Pork steak tart:
I made the polenta, then I poured it into the tart pan greased with butter, then I left it to cool. Meanwhile, I prepared the steak with sauce: I hardened the onion, I added the broth and chili, then some spices (not too many): dill powder, thyme and dried rosemary. After I overturned the polenta "tart" on a plate, I filled it with steak and decorated it with parsley and pickles. I served hot.
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 the 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)
Polenta, video recipe
Polenta, video recipe. How is polenta made? Simple Romanian polenta recipe. How much corn do we use for polenta? How long should the polenta be boiled? Hurry polenta, video recipe.
Polenta, such a simple recipe and which, however, has its secrets and history, about which I wrote earlier in the article Incomplete history of our polenta. Most of us have made polenta not just once but, let's face it, how many times has it come out too liquid, or swollen out of the way, or with pieces of uncooked corn, gnashing unpleasantly between the teeth, or with lumps?
You may laugh, but not so long ago I realized that all my life I had made the polenta incorrectly and I admit it publicly. Okay, I like polenta so much that it never went uneaten, or was too thick, or too thin, but it's not about that, it's about a clear recipe that guarantees constant results from everyone. I didn't have that date either, until, quite by chance, I came across Silvia Jurcovan's polenta recipe, flipping through her famous book in search of a completely different recipe.
Good to eat with polenta:
Well, if until then I put water on the fire, never measured, and poured corn in it, never the same amount, according to the principle "put until it thickens" or "let's put less, because last time it came out too hard", after what I read the recipe & # 8211 in fact, Silvia Jurcovan's polenta recipes, I reached a completely different level of polenta.
I was amazed by the small amount of corn in relation to the water, indicated by Mrs. Jurcovan's recipe. Then I understood that a good polenta does not thicken by pouring corn on the cob, but cooking it properly. I want to share with you the procedure for the hasty polenta, with the specification that for the peasant polenta, the book recommends exactly the same quantities, differing only in the way it works.
- 2 kg pork (ribs + muscle)
- 3 tablespoons mustard with honey
- 3 tablespoons olive oil
- 1 clove of garlic
- 1 pepper powder
- mixture of spices, breeds
- 1 basil powder
- 1 tablespoon salt
Preparation time: 60 minutes
Necessary polenta tart with spinach and mushrooms
- 250-300 gr. hominy
- 5-6 mushrooms
- 2 good spinach hands
- 1 onion
- a lump of cheese, enough to scrape on top
- olive oil
- salt pepper
Peel an onion and finely chop it. I used red onions for color, but everyone uses whatever onion they want. Wipe the mushrooms with a dry towel and cut them into quarters. Heat a frying pan with a tablespoon of oil and sauté the onions and mushrooms. We give a pinch of salt and a pinch of pepper. Remove the thicker stalks of the spinach, if necessary. We wash it and drain it well. Put the spinach in the pan, over the onion and mushroom hardening. Under the influence of heat, spinach will fall quite a lot and quickly. Stir and remove the pan from the heat.
We prepare a softer polenta, which can then be easily placed in the tart form. Using a damp spoon, form a bed of polenta in the tart pan. It is enough for the polenta bed to be one finger thick. Over the polenta, we evenly put the contents of the pan in the layer, respectively the mixture of onions, mushrooms and spinach. Grate the cheese evenly over the tart.
Put the polenta tart in the oven for 10-15 minutes, until the cheese melts and binds them all. Remove the tart from the oven and let it cool for 5 minutes, before serving. It is excellent, both hot and cold, and I invite you to try it with confidence!
How to prepare mushroom tart with polenta?
Make a polenta not too hard, from 1 cup water, corn, salt and add butter & ndash will be fluffier. Stop a piece of polenta for shaving on top, about 25% of the amount. Wallpaper a tart form with a circumference of 28 cm with baking paper, then with polenta and level with a spoon moistened with water or oil.
Separately put the oil to heat, add the mushrooms, salt and put the lid on. Leave on the right heat, stirring constantly. The mushrooms leave their water when the salt is added from the beginning and there is no need to add another water. When the water has dropped and the mushrooms have softened, set them aside. Mix with the vertical mixer, but let the smaller pieces remain, not very fine, add the egg, the crushed garlic pepper and the finely chopped greens. All this composition is put over the polenta.
Grate on top, on a large grater, the polenta stopped and put in the oven at 180 degrees, about 30-40 minutes, to bind well.
It is excellent cold or hot.
It can also be made without butter, and 1 tablespoon of white flour or cornstarch is added to the filling.
Baked pork steak with mushrooms
- 1 kg of pork leg
- 250 g mushrooms
- 30 g butter
- 250 ml of red wine
- 3-4 cloves of garlic
Method of preparation
Grow the pork leg and stuff it from place to place with garlic pieces. Place the meat in the pan, season with salt and pepper to taste, pour the wine, cover with aluminum foil and put in the oven over low heat. Wash the mushrooms and sauté them in butter. When the fork enters the meat easily, set aside the foil and put the mushrooms. Let the steak brown for 10-15 minutes.
Baked pork steak with mushrooms
Steak & # 8220Pork & # 8221
As I have told you so many times (and I continue to do so with tears in my eyes, because it was the most beautiful period of my life) I am very attached to the memories of Aschileus, the village where Grandma Sia is and where I spent so many vacations. The winter holiday has always been "marked" by the cutting of the pig, an event in which we, the children, do not participate at all, but we were always called to the grand finale: "Pork alms" steak & # x1f5a4
Pork alms is not a famous steak only in Transylvania, but all over the country. Basically, "Pig alms" is a traditional meal, which is offered as a sign of gratitude to all those who participated and helped in the process of cutting the pork and preparing traditional dishes: sausages, caltabosi, drum, etc. At the end of the day, when everything was clean, as if nothing had happened, only the pantry and the smoker were full, this delicious steak was made.
The pork alms steak has several types of meat and sausages, some also put organs, but usually you put beef, neck, sausages and lean meat, like pork tenderloin.
Today I show you our version of Pork Steak, prepared in the Crock-Pot Express Multicooker with pressure cooking. It is very easy to prepare and everything happens thanks to the complex Multicooker Crock-Pot Express machine with pressure cooking. Using the BROWN / SAUTE function, it works like a frying pan, in which we brown the pieces of meat very well (in lard, of course). Then, all we have to do is add the garlic sauce and wine and set the appliance to the STEW / STEW function.
The Crock-Pot Express multicooker with pressure cooking prepares a juicy steak, which melts in your mouth, in just 35 minutes! You don't have to watch it, you don't have to mix, the device does all the work on its own! In the end, all we have to do is serve pork alms with polenta, pickles and, of course, more mujdei! & # x1f5a4
Ingredients for 6 servings of “Pork alms” steak:
- 350g pork tenderloin
- 350g pork neck
- 300g sausages
- 350g fleica
- 1 clove of garlic
- 5 tablespoons lard
- salt, pepper to taste
- 2 was dafin
- a few allspice berries
- 100ml water
- 100ml white wine
Wash the meat well and cut it into suitable cubes. We cut the sausages into rounds. Peel a squash, grate it and squeeze the juice. Mix the garlic with the water and the wine.
We start the Crock-Pot Express Multicooker with pressure cooking. We choose the BROWN / SAUTE function and we add the lard. When the lard is melted, add the meat. Stir until well browned on all sides, 10-15 minutes. Add salt, pepper, bay leaves and allspice seeds. Saute for another 2-3 minutes. We also pour the mixture of water, wine and garlic.
We close the lid of the Crock-Pot Express Multicooker with pressure cooking. We close the pressure valve. We choose the STEW function from the menu. HEAT will appear on the screen, a sign that the appliance is heating up and accumulating pressure. When heated, it will display the cooking time 35 minutes and HIGH pressure.
When the 35 minutes expire, the appliance will automatically enter the KEEP WARM function, which keeps the food warm until serving time. We let the pressure release naturally, that is, we do not touch the device, but in the meantime we take care of the polenta.
When the polenta is ready, we open the valve of the Multicooker Crock-Pot Express with pressure cooking, with the help of a kitchen tongs.
Pork steak & # 8211 Old dish with new recipes
Pork steak for Christmas! Even if it is already a tradition to put pork steak on the table or Pork Alms on the Christmas table, the taste is what always makes the difference. For a Christmas meal where you will not fail with the pork steak, SUPER-HRANA.RO suggests three easy-to-prepare recipes.
Pork steak with red wine and green olives - Greek recipe
To get out of the banality of classic recipes, this time, we propose a recipe with a Greek inspiration, flavored with red wine and cinnamon, because red wine is also an indispensable drink in winter. It is an easy recipe to prepare, but one that will surely please the guests.
For the preparation you need: 2.5 kg of pork leg with bone, 250 ml dry red wine, 150g green olives, 50 g raisins, an onion, four tablespoons of olive oil, a teaspoon of cinnamon, a few leaves of bay leaves, 4-5 tablespoons of flour, salt and pepper.
Method of preparation
Prepare the meat together with the spices, sprinkle with salt, pepper and cinnamon and rub the meat to penetrate the flavors, then sprinkle with flour, but remove the excess. The oven must be preheated to 120 degrees. Put the pork meat in a pan, already greased with a little oil, add the chopped onion, the rest of the oil and the bay leaves, leave it in the oven for half an hour.
After this time, remove the steak from the oven, sprinkle with half a quart of wine and put back in the oven for another 30 minutes. Meanwhile, the raisins are left in lukewarm water for 15 minutes. After the 30 minutes have passed, remove the steak, add the rest of the wine, the well drained raisins and the olives. Put the steak in the oven for another hour.
Once removed from the oven, it can be consumed with any garnish, depending on your preferences.
Pork steak in cider with cream and mustard sauce & # 8211 Swedish recipe
For the second dish you need the following ingredients: four slices of pork, a large onion, 300ml of cider, two bay leaves, four tablespoons of cream, two teaspoons of mustard, parsley and oil.
Method of preparation
Heat a frying pan with a little oil and add the pork slices for frying on both sides, until golden. After frying, add the finely chopped onion to the oil and let it harden until soft. After the onion has hardened, add the pork to the pan again, put the amount of cider on top, together with the bay leaves. Bring to a boil, and after that, place the whole preparation in a tray, put the lid on and leave it in the hot oven at 180 degrees for an hour and a half. Before the end 5 minutes, take the meat and cut it into pieces, add the cream, mustard and finely chopped parsley. After five minutes, remove from the oven.
Pork with sauteed apples & # 8211 Belgian recipe
For the third preparation, SUPER-HRANA.RO offers you pork muscles seasoned with sauteed apples. For the preparation where you will get four servings, you need ingredients such as: 500g pork muscle cut into 12 slices, a pinch of salt, ¼ teaspoon dried coriander, ¼ ground pepper, a cinnamon powder, a nutmeg powder, oil, two tablespoons butter, 350g thin-leafed apples, 80g thinly sliced red onions, 60 ml apple cider, a teaspoon of fresh thyme.
Method of preparation
Mix the spices, salt, coriander, pepper, cinnamon, nutmeg and sprinkle the mixture over the pork muscle. Put a pan with cooking oil on medium heat and add the meat, fry for three minutes on each side until golden brown. After the meat has been removed, put the unit in the same pan to melt, add the chopped onion, apple slices and salt to the pan. Leave on the fire for 4 minutes until the apples start to brown, then add the cider and leave for another 2-3 minutes until the composition softens, after which you can add the thyme leaves.
You can serve the pork with the sauteed apples, but also with a spinach salad.
Smoked pork steak at Crock Pot
Smoked pork steak it is a fragrant food, and the meat is so tender that it falls off the bone. When cooking at Crock Pot, you can use any kind of meat, even the cheapest, it will become very tender anyway.
I recently discovered the magic of cooking in the Crock Pot. At first I didn't know what to expect and it seemed like a lot for a food to stay on the fire for 6-8 hours. But after the first preparations were made, I understood why she is so beloved. The way the food is prepared makes me think of my grandparents' stove and how the food pot sat for hours.
Pork steak with sauce
When you do something simple, it seems that it won't turn out good enough, but the result is the opposite :), most of the time. Fast, few ingredients, extremely good! A pork steak and sauce that you can quickly prepare for guests, which does not keep you too long in the kitchen but gives you time to spend with your loved ones.
- 800 g pork chop / pork pulp
- 4-5 tablespoons soy sauce
- 4-5 cloves garlic
- 1/2 teaspoon buoy
- 300 ml tomato juice (I had prepared at home)
- 30 ml oil (olive oil)
- the water
Method of preparation
Cut slices about 1 cm thick
Place them in a heat-resistant tray in which you put the oil. Put the soy sauce on them.
Mix in a bowl the tomato juice with a little water (depending on how thick the sauce is, to make it thinner) crushed garlic, paprika and pepper. Pour the mixture over the meat.
It is not necessary to add salt, the soy sauce is salty enough.
Cover the tray with aluminum foil and put it in the oven at 200-220 degrees for 50 minutes.
Remove the foil, lower the temperature to 180 degrees and leave until the sauce is low and slightly thickened.
Serve with puree, rice, or plain, with a beetroot salad with horseradish.