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Finely chop the onion and put it to harden in olive oil, and sprinkle oregano on top.
Add the washed meat and cut long strips. Let the meat and onion soften for a few minutes.
Add the thinly sliced carrot and diced kapia pepper. Add the wine and spices.
When the juice has dropped, add the drained peas and diced potatoes.
Put 2 glasses of water and cover with a lid, let it boil properly.
It takes about 30-40 minutes.
When the juice has dropped, add more spices to taste, remove to a plate, sprinkle with fresh dill and red pepper.
Serve with donuts and pickles.
Method of preparation
Chicken ciulama with mushrooms
Cut the breast into cubes, season and lightly fry until it changes color. Separated
Poultry liver stew
Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic
Potato salad with peas
A recipe for potato salad with peas from: potatoes, peas, squash, olives, tomatoes, lemon juice, vinegar, capers, oil, salt and pepper.
- 500 g potatoes
- 300 g canned fine peas
- 2 zucchini
- 1 onion
- 100 g olives
- 500 g tomatoes
- juice of 1 lemon
- 2 tablespoons 9º vinegar
- 30 g capers
- 8 tablespoons oil
- ground pepper
Method of preparation:
Wash the potatoes well and boil them in salted water for 20 minutes, without peeling them. When they are cooked, clean them and peel them. Finely chop the capers. Make a dressing of oil, vinegar, lemon juice, caper paste, salt and pepper to taste.
Peel onions and zucchini. Finely chop the onion. Cut the zucchini into sticks and boil for about 2 minutes in salted water. Stir in the sauce and the cooked and well drained zucchini.
Peel the olives and cut them into slices. Put the diced cold potatoes, sliced tomatoes and peas in a bowl, then drained and washed. Lightly mix the vegetables and sprinkle with the sauce.
Pork stew recipes: how to cook pork stew and the tastiest recipes for pork liver stew, fasting stew, ghebe stew, duck stew, lung stew, chicken stew, potato stew, rabbit stew, mushroom stew, Transylvanian mushroom stew.
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Potato dish with grilled pork neck
When autumn comes, vegetables grown in producers' vegetable gardens, not in solariums and / or greenhouses, are increasingly rare on stalls. The merchants (you are always on duty, as they only have the stall rented all year round, as if the seasons don't matter to them), who always have in stock & # 8220fresh products, Romanian & # 8221, actually entice you with imported products, but their taste leaves much to be desired and in addition they are no longer good-looking / freshly polished, as if measured with roulette or with the subler / micrometer. You feel sorry for when you see a housewife late in the winter canning that runs through the whole market and having nowhere to go, gives money for what she finds on the stall, hoping that they will keep her canning in the winter. You wish him luck, he thought.
And yet & # 8230 ..! Only through the corners of the market you can see an old woman who still has for sale, through the basket, some vegetables of ours, a bit unripe, wrinkled and stained. But they are in power on stalls & # 8211 cabbage, potatoes and cauliflower, apples, pears, quinces and grapes. Shy, at quite high prices, fresh, raw green spinach makes room on the stalls, in piles, for everyone to take. You rarely find sorrel, without which it makes no sense to cook spinach. Green onion also appeared, 3 strands for 2 lei. Buy at the special offer the young housewives who do not know that it is only the grown threads from sprouted onions, forgotten in the ground when the onion heads with large and dry leaves were removed from the razors and braided in ropes, in order to dries for the winter.
We are adapting to the autumn offer! It is time to start preparing some dishes and dishes based on vegetables and fruits of late autumn & # 8211 potatoes, quince, celery, cauliflower, cabbage, leeks, beans.
Ingredients needed in the recipe: potatoes, pork neck, tomato juice, mixture of tomatoes and peppers, onions, garlic, greens (parsley, dill, sorrel, green onions), lard / sunflower oil, coarse salt, peppercorns, leaves bay, dried thyme.
- pork neck,
- onions and garlic,
- tomato juice / tomato paste,
- mixture of tomatoes and peppers, capia, donuts,
- dried mushrooms.
In a saucepan with high edges, melt the lard or heat the sunflower oil / olive oil.
In the hot liquid, fry the chopped onion and the thinly sliced garlic.
Add pepper and tomato mixture and tomato juice. Use a wooden spoon to mix and bring the mixture to a boil. Add peppercorns, bay leaves and a few sprigs of dried thyme.
When the mixture boils, add the potatoes cut into larger pieces and leave to boil until the potatoes are soft.
Some culinary secret! To simmer the potatoes and mix the flavors, put the lid on the pan and reduce the heat under the pan, if appropriate, even small.
Step by step recipe
- Temper onion and garlic in poultry lard.
- Add pepper and tomato mixture plus tomato juice. Homogenization and heating.
- Cut potatoes into larger pieces and boil in tomato juice.
- Hydrate dried mushrooms in cold water.
- Add hydrated and finely chopped mushrooms to the potato dish.
- Grill pork neck slices.
- Preparation of root salad.
- Serve prepared on heated plates.
The chef's secret! Almost all dishes have a secret, well kept by the chef, whether amateur or professional. The potato dish will have a wonderful fragrance and a special taste if at the end of boiling the potatoes a few sprigs of dried mushrooms are added, which have been previously invigorated in a few tablespoons of cold water.
Do not sit idle, do not go to the TV / computer! While the potatoes are boiling in the wonderful tomato juice, there is enough time to prepare a root salad (celery, carrot, radish / gully).
The roots are put on a large grater and mixed with coarse salt, freshly ground peppercorns, olive oil and apple cider vinegar and honey / raspberry vinegar / lemon juice.
Dried and rehydrated mushrooms are added over the potato dish.
Finely chopped greens are sprinkled over the potato dish to which the rehydrated, finely chopped mushrooms have been added.
The old grilled tuci is heated on the large flame of the stove. When it is well heated, put slices of pork neck.
When the meat slices are cooked, add coarse salt, freshly ground peppercorns and dried thyme.
On the heated plates (do not grind the food), assemble the potato dish and the piece of pork neck prepared on the grill.
A glass of house wine from figs or a glass of beer goes great.
Good appetite, you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Be confident in your culinary mastery, do not hesitate to try it as often as possible, because you are just hungry every day and what is the point of going through the market to buy semi-prepared and reheated products. More recently, an order has been issued by the Minister of Agriculture obliging traders to display in a visible place if they use frozen products to prepare the dishes on offer. I wonder what the markets that use frozen dough for breads, buns, etc. will say. and frozen vegetables. The restaurants see them emptied by gullible consumers who have the impression that they eat straw potatoes, fried, then peeled, because the waiter just wasn't going to show them the packaging in which they were frozen some time ago, when they were new potatoes. One lives and one sees, that only in our country miracles usually last only three days.
Pork neck with baked potatoes
The potatoes are cleaned as for fried, but thicker. Cut the nape into 2 cm pieces. In a bowl put the potatoes, add oil, salt, pepper, paprika, thyme and crushed garlic and mix, then put in a large tray.
Peel a squash, grate it and put it over the potatoes, then add the meat seasoned with spices for the steak, add water. Put aluminum foil on top and bake for 1 hour and a half.
Pork neck with baked potatoes
Peeled potatoes are cut in half and then sliced and placed in the stove tray. Neck of
Pork neck on baked potato bed
Peel a squash, grate it and squeeze the juice. Season with salt and pepper and place in a pan
Potato food as in the past
St. John's Day was the last Christian holiday of the winter and it is time to start a treatment to calm the body, hard tried. We celebrated the current Ionians and duly honored the Ionians who left us.
The family recipe from this period is based on meatless dishes and dishes, only with vegetables, at which point the canned goods made in autumn begin to make their presence felt and show their purpose by appearing as the main ingredients in the housewife's dishes. It is time for all housewives to be proud of their autumn preparations, even if the market shelves are full of fresh vegetables (?!) Brought from overseas and hard countries, rarely with vegetables harvested from Romanian greenhouses.
The choice belongs to each housewife! From the shelves in the market, it visually invites you to buy, all kinds of more and more colorful advertisements, pasted on jars and bottles with canned vegetables for cooking. It's a long time to read on the manufacturer's label, be it Romanian or foreign, you convince yourself what preservatives and / or additives you find in the composition and you can't help but think about your favorite preserves, from your own pantry or from the balcony.
Of our Romanians, old methne, with the same actors! I was looking a few days ago on the stalls in the market where no one's merchants (the tax office or the town hall, if you don't check them, means that they belong to no one, right ?!) display piles of vegetables and fruits & # 8211 all products in Romania, as it says on & # 8220claim & # 8221 and all quality Ia (let's be serious!). On top of that, in a corner of the market, I come across an old acquaintance who all summer only sold organic, Romanian vegetables (he showed me some documents issued by the Agricultural Directorate of the county). Its merchandise was definitely Romanian & # 8211 frostbite, full of stains and without any minimal commercial attraction.
Ingredients needed in the recipe: potatoes, dried mushrooms, onions, garlic, dill and green parsley, a mixture of canned tomatoes and peppers, tomato juice / canned pepper and tomato paste, bay leaves, peppercorns, dried thyme sprigs, coarse salt, rapeseed oil, fresh butter or just bird lard.
Some culinary secret! In spring, around the end of March, beginning of April, when the green leurda appears on the market, 2-3 young leaves, thinly cut, added once the vegetables harden, will give a special taste to this dish.
- potatoes (preferably red potatoes, larger),
- mixture of tomatoes and peppers from autumn cans,
- tomato juice / tomato and pepper paste from autumn preserves,
- dried mushrooms.
Preparing vegetables for hardening! Chop the onion (red and white) into thin slices. Slice the garlic thinly. Peel the potatoes, wash under warm running water and cut into large pieces.
Heat a mixture of rapeseed oil and fresh butter or just bird lard in a saucepan.
Fry the onion and garlic in the melted poultry lard. No water is added, the vegetables have enough water.
When the onion has become glassy and softened a little, add the mixture of tomatoes and peppers. Continue to harden until a tomato sauce begins to form.
Seasoning the dish! It's time to add the spices & # 8211 peppercorns, bay leaves, thyme sprigs, coarse salt (just a powder, canned food prepared for autumn has enough salt).
- Tempering mixture of dried onions (red and white) and garlic in well-heated poultry lard.
- Continue to harden after adding the mixture of tomatoes and peppers from the can until a tomato sauce is formed.
- Add sliced potatoes and tomato juice / tomato and pepper paste.
- Prepared seasoning.
- Saute potatoes in tomato sauce with the lid on the pan.
- Rehydrate dried mushrooms in a little cold water.
- Add to the preparation dried and rehydrated mushrooms together with rehydration water. Bring to a boil to homogenize tastes.
- Serve prepared with finely chopped greens, on top, in large plates.
In the pan add the tomato juice or tomato paste and peppers and potatoes cut into large pieces.
The potatoes will be smothered with the lid on the pan, at the right heat.
While the potatoes are boiling, soak in a little cold water a few slices of mushroom & # 8211 dwarf trumpet (black mushrooms) or dried mushrooms from autumn.
For the special flavor of the dish! Dried, hydrated mushrooms, together with the water in which they were hydrated, are added to the pan with boiled potatoes and vegetables. Bring to a boil to reduce the tomato sauce.
When the dish is ready, add finely chopped greens (dill and parsley) to the pan. There is no mistake if you add thinly chopped leurda and / or finely chopped green onions.
The preparation is served hot, in hot heated plates (if prepared with poultry lard).
Peasant pickles can not be missing from this dish.
It is not a mistake if this dish is served with fresh cucumbers.
It's still cold outside! A cup of plum brandy, boiled with 5-6 peppercorns will be well received by all cravings and in addition will protect you from the haunting flu.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not hesitate to cook this dish in your own kitchen, even if you have not done it before. The deadly attempt has no. In addition, you will certainly not regret it. The taste of the dish will convince those who dare and why not, those who are just curious.
Potato stew with pork
Rekaalina sent a wonderful recipe to our Contest: Potato stew with pork. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
pork leg & # 8211 400g, potatoes 750g, onion - 1pc, broth - 1 tbsp, red pepper, salt to taste
Method of preparation
The meat is washed, ported, boiled. When the meat is almost cooked, add the finely chopped onion and put it to harden. Add the pepper, salt, broth and cook for about 20 minutes. Add the diced potatoes. Sprinkle with parsley and serve with baked peppers. Good appetite!