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I worked in parallel: in a pan I put the portioned meat (sprinkled with spice) fried in oil, and in a pot I boiled the beans (left to swell beforehand)
I turned the meat on both sides, then poured the wine and covered the pan to simmer the steak. Since the piglet was young, the steak was ready in about 30 minutes.
After the beans boiled (I changed the water three times) I prepared it like this: I cut the onion, the carrot and the red pepper into small pieces and I dipped them in oil, then I added the beans, the tomato paste and the leaf. of bay, thyme and dill. After about 15 minutes it was ready. As you can see in the picture, I didn't mix the meat with the beans ... it seemed more appropriate for me to finally make friends with them on the plate ...
I served it with chopped sauerkraut and sprinkled with olive oil
The great book of the hangover. After-party recipes from different eras and from different peoples
Benedek Darida and András Cserna-Szabó, two Hungarian experts in "drunk archeology", wrote a masterpiece in the field: The great book of the hangover, published in Budapest, three years ago. A cultural history of excessive alcohol consumption and its disturbing effects. Here are some excerpts and, as a precaution, some recipes for anti-pill pills collected by the two authors.
"In school we learn that poems, stories and novels talk about heroism, love and death. We count the syllables, we analyze the action, we praise the elevated language of the creator. No textbook, however, has ever said that all universal literature, with piglets, with dogs, can be reduced to a huge feast, in which participants consume oceans of alcohol. How is European philosophy born? Socrates and his friends meet for a monster party, torn by a hangover, to talk about love. Of course, in the meantime it's getting dusty again. And this fun continues today, only the actors and the liquors have changed. [& # 8230]
But why is the hangover so mysterious? Why does she seem so enigmatic, incomprehensible, impenetrable, almost even magical? Probably for blood relations with drunkenness, her natural mother. As we know, the chip does not jump far from the trunk. The hangover is just the other side of the coin, the dark force, the reciprocal of bewilderment.
We don't know exactly how old the drunk is. She will be as old as Gaia, and the hangover will be a few hours younger. And since it's the hangover, the man has been looking for a hack, to find a cure for it. With the same zeal with which the alchemists sought gold.
So let's try to taste this millennial fervor a little! Warning: there are a thousand and one remedies, but probably none are perfect. But most of all, it's not universal!
After nights soaked in too much alcohol, the drunkards of ancient China consumed horse brains. The Egyptians, on the other hand, believed that nothing in this world was better for a hangover than wild cabbage. The Assyrians believed in the combination of myrrh and crushed swallow's beak, and the Romans in canary steak. In South America, the women of the Warau Indian tribe tied their hanged husbands in hammocks, thus more quickly driving away the spleen after a night of drunkenness.
In Puerto Rico, men wait for healing by rubbing a thin lemon. In Haiti, the solution lies in thirteen needles with black dung stuck in the stopper of the container from which the provocative drink of the hangover was consumed. In Singapore, the miracle cure is a spice soup spiced with ginsen. In Mongolia, the effects of alcohol disappear with a tomato juice in which a ram's eye swims. In Korea, however, alder tea is a healer.
Americans have found the perfect medicine in & # 8216the prairie octopus & # 8217 (a mixture of raw egg yolk, ketchup, pepper and Worcester sauce), which looks like pure suicide, even being a hangover. A little further south, the hanged Mexicans put a boiled stomach in their stomachs, and the Finns believe in the Holy Trinity: herring-vodka-sauna.
Angelica is a Nordic plant that grows in the wetlands of Scandinavia, Greenland and Iceland. Keeped in honey, it has energizing effects especially appreciated by the elderly, but chewing its root is also recommended after excessive doses of alcohol.
The Dutch drenched in alcohol bite raw fish the next day, the Hungarians drink yogurt with garlic or, as a precaution, a few mouthfuls of heated grease, while Russians who have drunk too much at the table consume cucumber soup and sauerkraut. And because it's still about the Russians, let's also mention the miracle cure developed by the KGB: the RU-21 pill. Never marketed, the elixir served exclusively Moscow's hangman agents.
According to Ditte and Giovanni Bandini's dictionary of superstitions, there is only one remedy for hangovers: amethyst. Eduard Mörke knows even more: & # 8216 [the amethyst ring] is worn so dearly by gentlemen because it drives away the heavy steam of wine and makes sure that the hangover mist does not overwhelm the soul. & # 8217
In his novel Aunt Julia and the pen, Mario Vargas Losa also reveals the Peruvian trick: spicy sea shells with cold beer. And so we come to one of the basic concepts of hangover: curative beer, about which Péter Bozsik, in hisBeer dictionary, advises: beers or beers that have a healing effect on the stomach of someone who has consumed too much alcohol. One of the basic materials of the debate. & # 8217 Just don't fall on the other side of the horse, where we get drunk again.
The brave soldier Svejk also talks about the dangers of alcoholic hangover, talking about the so-called & # 8216 carousel method & # 8217. Byron's hangman's theory is not far behind either: the English romantic says that the only remedies that can hardly alleviate the tried soul are rum and pure faith. "
We Romanians are not bad either with anti-hangover remedies: belly soup, cabbage juice, pickles, but also other local remedies placing us among the superpowers of the world in the field. Virtues that the authors of the book also notice:
Anyone who has already had a hangover in the Socialist Republic of Romania knows that the hangover universe has received a huge gift from the Romanian people: belly soup. Many Western hangmen are convinced that, in addition to belly soup, any other remedy is a fad.
The first time the authors of this book ever ate belly soup was in a pub near the walls of the Sighisoara fortress, after a night with a lot of plum brandy, in Cluj. Obviously, I was in a terrible state of hangover (on top of that, and in the Mecca of Dracula's cult, which, isn't it ?, it doesn't help much in healing a trembling sulfet). The soup & # 8211 fine, white, steaming & # 8211 was served to us by the waiter with pickled hot peppers, vinegar and fresh bread. After a few minutes I left the place healed.
Prince Harry, painted by a piglet. Pigcasso also made the portrait of the queenThe portrait of Prince Harry, made by Pigcasso
It seems that the unspeakable miracle is not the first feat with the British royal family. At one point, Pigcasso even made the portrait of the queen, of course with plenty of red lipstick on her lips. The artwork was then sold for over £ 2,000 to a London buyer. Now, the portrait of Harry has received the amount of 2350 pounds, from a Spanish collector who is a fan of the artist's piglet. The amount is not negligible at all, if we consider that the portrait was made in just a few minutes.
Pigcasso's mistress does not shy away from boasting about the miracle she has in the yard, every time she has the opportunity. "Pigcasso is not so different from other pigs, she is intelligent and curious. The only significant difference is that he has a ton of talent when painting. People are always curious when they see their art, they can't believe how well they do. They just can't believe it's all done by a pig. I am overwhelmed and so proud of Pigcasso ", said the owner.
Ways to lose weight
A very fast, simple and certainly successful steak recipe for any meal, be it a holiday or a family meal. The simplest and tastiest pork steak is baked with garlic and tomato juice. It doesn't take us long to prepare it, and how long the tray stays in.
A roasted pork roast roasted and stewed in the oven with. Pork steak with tomato sauce is particularly tasty, it is prepared from only a few ingredients. Step 3: From time to time we open the oven and check if the steak still has sauce.
With a spoon we take wine sauce and sprinkle the steak.
So first I washed the meat and portioned it, put it in a high tray, gave salt and spices for the pork, and added a glass of water, one of. Anyone who wants a hearty lunch or wants to prepare in advance with recipes for the holidays, should try pork with white sauce at.
First we cut the meat into thick slices of cm and beat it on both sides, then we put it in a tray, which goes in the oven, in one. Meat cooked in the oven, on the tray, more stewed than fried, is a real delight for the taste buds. Then remove the pork from the oven and keep in a warm place. To prepare the cream sauce with apple juice, heat it. Culinary recipe PORK IN TOMATO SAUCE from the categories Steaks, Meat dishes. Baked pork steak with apples.
Remove the meat from the oven, portion and serve with the sauce. The steak in the oven and the rice, I made it in the Zepter bowl. Pork leg with horseradish sauce and sour cream. Sauce with honey and mustard for pork steak.
For the pork steak, we have prepared a sweeter sauce that will make that. Baked beef and brown sauce. I chose to make a steak from a piece of whole pork leg, but.
Pork steak with baked potatoes is a decadent recipe, especially if we choose the right sauce. Video recipe for baked pork leg roast. Serve the pork steak with your favorite garnish and the sauce next to it.
Ingredients Pork steak in beer sauce
a larger piece of pork (0.800-1,200 kg), celery leaf powder (dried in the shade), an onion, 2-3 pickles, 200 g sponges, oil, 100 g beans, a tablespoon flour, 250 ml fresh beer, 2 tablespoons tomato paste, 100 ml white wine 100 ml oil, thyme, basil, bay leaves, a clove of garlic, 100 ml sour cream.
Preparation Pork steak in beer sauce
The meat is portioned, salted, peppered and sprinkled with celery leaf powder. Leave it like this for a few minutes, "at rest", until the spices penetrate the meat juice and vice versa. Time when the oil is heated. Then fry the pieces of meat over medium heat, turning them on one side and on the other, until they catch the crust. When the meat is ready, add a finely chopped onion.
Then, one by one, after you have cut them into suitable pieces, all the following goodies: two or three pickles, a few wild sponges, a handful of bean pods. Sprinkle a little flour on top and let it brown enough. And then it goes out with beer. A whole cup of fresh beer, frothy like a bridal horbota.
At this time, in another bowl prepare a simple sauce for steaks, from 2 tablespoons of tomato paste, a glass of white wine, a tablespoon of oil, thyme and basil, a bay leaf, a clove of chopped garlic small. This sauce, after boiling, is poured into the pan once with half a cup of sour cream, then mix slowly with a wooden spoon, until smooth and reduce as needed. After the fire stops and the pan is pulled off the hob, sprinkle plenty of fresh, green celery & # 8230
The garnish that the whole family will love: baked potatoes with rosemary and aromatic herbs. Learn how to prepare a recipe that can be served with any type of steak
Sometimes housewives can run out of inspiration when it comes to delicious garnishes to season the steaks served to the family.
If you don't want to serve french fries to the little ones anymore, you can prepare them in the oven, seasoned with aromatic herbs such as rosemary, basil or thyme. Baked potatoes are also a delicious idea that you can put next to a beef, chicken or pork steak.
The number of ways in which potatoes can be served in the oven is even higher. If you don't want to put them on a plate, next to a steak, you can eat them with a green salad, fresh or even with grated cheese on top.
For baked potatoes with aromatic herbs you need:
2 tablespoons butter or olive oil
Aromatic herbs such as: rosemary, basil, dill, parsley, thyme, oregano
Method of preparation:
Preheat oven to maximum temperature.
Peel and wash the potatoes, then cut them into slices or cubes, depending on your preference.
Grease the bottom of the pan with butter or olive oil.
In a bowl, put the peeled and washed potatoes. Sprinkle over the aromatic herbs you have chosen for your recipe. Depending on the taste, you can also add paprika or hot peppers, for extra flavor.
Season the potatoes with salt and pepper and then place them in the pan. Leave them in the oven, at a temperature for 25-30 minutes or at an average temperature between 35 and 45 minutes.
After taking them out of the oven, arrange them nicely on a plate and serve them at the table. If you want it to look irresistible, decorate the plate with lettuce leaves. Good appetite!
Fluffy piglets for breakfast
It may seem complicated, but this recipe is very simple.
We start to prepare the dough from which we will make the piglets.
Put the flour in a bowl and mix it with the salt. In the middle of it we make a crater where we will put a little warm water (not to be boiled, we risk scalding the yeast), sugar, yeast and egg.
We start to knead and add the butter. We continue kneading until we obtain a homogeneous dough that does not stick to our hands.
We will put the obtained dough to leaven in a warm place until it doubles in volume, for about an hour.
From the leavened dough we take three quarters and spread it on the work table greased with a little oil.
We make a thick sheet from which we will cut with a round shape or with a glass circles that will be the heads of the piglets. Put the dough circles in a tray lined with baking paper.
Pork rolls for breakfast
We take the other piece of dough and divide it in two. In one piece we stretch a sheet thinner than the one at the ends of the piglets and from it we will cut with a smaller shape smaller circles, which will be the piglets' piglets.
At these circles we will use a small, round tip from the pos for decoration and cut 2 small circles, holes that will become nostrils.
We take the circles and glue them on the piglets' heads.
We spread the remaining piece of dough in the shape of a rectangle and cut triangles that we will put as ears.
When applying the ears it is very important to put the base of the triangle under the big circle of dough, otherwise they will not stick.
There are still the eyes that we make from olives, cutting very small circles with the smallest round end from the pos.
We also apply the eyes and let the piglets ferment for 20 minutes.
After the 20 minutes have passed, we grease each piglet with the egg that we beat together with the milk.
Put the tray in the preheated oven at 160 degrees Celsius and bake until the piglets start to turn golden.
They can be consumed both hot and cold. They are very fluffy, the little ones will be very happy.
It is an extremely simple recipe that is worth trying.
Fluffy piglets for breakfast
The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.
Pork tart with mushrooms and cherry tomatoes
For the filling: 2-3 strands of green onions 1-2 mushrooms mushroom 1 celery stalk a few slices of pork steak last night 5-6 eggs 7-9 cherry tomatoes yogurt salt pepper pepper flakes dried oregano.
Method of preparation
The vegetables, apart from the cherry tomatoes, chop them and quickly pass them through the pan to lightly fry them and open all the flavors. At the end, add the tomatoes, keep them on the fire for a while (easy to keep from cracking).
We slice the pork meat as finely as possible.
Spread the dough in a not very thin sheet, about 0.5 cm and place it in the baking tray, previously greased with oil.
Arrange the vegetables on top, then the meat.
Beat eggs with a few tablespoons of yogurt, salt and spices, and pour over the tart.
Finally, place the cherry tomatoes nicely on the tart and bake it in the hot oven at 180 degrees C, for 25-30 minutes. If the egg has not set well yet, lower the temperature to 160-170 degrees and keep it in the oven for a few more minutes.
Baked milk piglet
I don't usually buy meat from the hypermarket, but from butchers. There are several advantages: you get to know the people you buy from constantly, to know their products, you can ask them to cut / slice a certain piece of meat, etc. Sometimes I am lucky to receive another hen, a duck or a country rabbit, but this does not happen very often, and as the carnivore in me cannot be satisfied without animal protein, I also end up in slaughterhouses.
Recently, however, I arrived in one of today's hyperbolized markets, paradoxically, for small purchases. And since I wasn't in a hurry anywhere (which usually doesn't happen to me on vacation either), I pushed the cart between the shelves. Until I reached the meat section, where I noticed the suckling piglet. In fact, the pieces of suckling pig, sliced and packed, cute, in their small trays. And I couldn't help but take two pieces - small, as otherwise - of chop.
I had no idea how to prepare them, but I think I had the same satisfaction as women addicted to shoes who make a new purchase. But I had time to think about a moonlit night while they were in the fridge. Although the piglet meat is very tender and has a special texture, I still wanted to marinate it, not to tenderize it (it was no longer the case), but to flavor it.
So I left it in the fridge for a few hours, after greasing it with a mixture of olive oil, salt, pepper, a little light soy sauce and a little honey. And because a piglet without apple is not possible, so did I. I cut a red apple into quarters, which I put in the pan, in the oven with the meat. I filled it with very little water, put a few whole cloves of garlic, covered the bowl with a lid and left it in the oven over medium heat (170-180 degrees) for an hour and a quarter.
And because those chops also had a very fragile mice, in the last 15 minutes I left the pot without a lid, so that it would brown and become crispy.
From the apples and the juices left by the meat, I made a fine sauce, passed in a blender, which I thinned with a little liquid, sweet cream. And, yes, the pork steak with a sweet sauce is really a revelation.
And as a garnish I made a chickpea puree (chickpeas, olive oil, spices) with a pinch of harissa.
Pork steak with beans - Recipes
Cozy recipes from the Land of Thorns for the Easter meal
We don't tell you what the search for the most chic, ie tasty and authentic, recipes cooked for the holidays in Ţara Dornelor produced for us. And this is because you will convince yourself of the richness of the Easter meal that brings together all the good things of the earth, on the principle of "thank everyone"! From those who prefer lamb, pork, turkey or beef dishes, to those who always give a piece of meat on various varieties of cheese and salads, all cooked with products from their own household, as it is the week before Long Easter.
So, although we kept our social distance regularly, we got even closer to the telephone conversation we had with Mrs. Felicia Hunea, owner of the Hunea Pension in Panaci, which is part of the local ecotourism network. We warn you that what happened next will leave you speechless, but you have to find out what a housewife from Ţara Dornelor puts on the Easter table, who deserves the title of local host.
Easter meal in Dornelor Country, a little of everything
To get an idea of the importance of this holiday for the locals from Ţara Dornelor, it is enough to take a look at the menu made for Easter by our host, Mrs. Hunea. For about 20 years now, for her, Easter and Christmas have been celebrated with guests from all over the country for whom the meeting with the local cuisine is part of an unforgettable experience in Ţara Dornelor. Don't be surprised, then, that this year too, even in the absence of visitors who had to postpone coming here for a while, Mrs. Hunea competed with the goodies for the traditional Easter meal and here's what came out!
Breakfast, rainbow on the palate
Visitors who have been accommodated over time at Casa Hunea, when they returned from the church, after the Resurrection service, will surely remember what it looked like. breakfast, served on a generous platter with homemade dishes made from local ingredients, from your own household in this case: onion, radish, lamb chop, poultry chop, veal chop, mutton curd, urda, homemade cheese, red eggs, horseradish sauce, beetroot salad, goat pastrami and mutton pastrami, pork tenderloin , bacon, Easter and cake. And next to it, a red wine and a blueberry. They are not missing either stuffed eggs and beef salad , but which, at Casa Hunea, is prepared with biblica breast, not beef, as is the original recipe from which its name comes. The meat comes from bibilica grown in its own yard, which is boiled with vegetables and which, at the end, after preparing the salad, comes with an addition of raw celery, given on a grater.
As an idea, Mrs. Hunea also told us that, as a rule, biblical meat is cooked after it is kept for a day and a night in a sour milk stain, a little garlic, a little oil, salt and a teaspoon of sugar. „ These birds grow very easily, right now I bought another 40 chickens a day ", our host tells us excitedly. To which we add, only, that for those who plan to purchase bibs, it is good to know that they are very noisy, but also very vigilant against predatory enemies.
Lunch, or hard to decide II
In our area, being about the most consistent meal of the day, lunch abounds with dishes from the category: "be very careful about the number of calories!", Ie soup, main course and dessert! And Mrs. Hunea makes our mission almost impossible, putting on the Easter table no less than two kinds of soup, three kinds of steak, sarmale and about 5 desserts of your choice.
- The category Lamb , things are as follows: lamb soup , Lamb tripe , lamb steak - whose meat has been kept for two or three days in a mixture of spices, with salt, pepper, bay leaves, lard and two cloves. With this stain, the lamb is left from Thursday to Sunday, when our housewife makes the steak. This lamb is boiled with mineral water, and when the water is low, add the garlic and put the steak in the oven.
- It's your turn turkey meat of which our host makes a soupof turkey delicious with homemade noodles, sour with a little borscht and drizzled with cream. Like the drob, Mrs. Hunea also prepares a stuffed turkey leg , in which turkey or turkey breast, liver, eggs and lots of greens are placed.
Very importantly, for soups, Mrs. Hunea mentioned that they are dominated by an abundance of vegetables: from green onions, dill, tarragon, larch to parsley and garlic - all fresh and green, drained at the end with cream.