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Chicken meatballs

Chicken meatballs

Mix the meat with the egg, finely chopped onion, raw potatoes, grated and squeezed with juice, pepper, salt and pepper to taste.

Form balls and insert a piece of cheese in the middle.

Put the meatballs in egg and breadcrumbs and fry them in sunflower oil.

The well-fried balls on all sides will be placed on an absorbent paper towel.

We can serve them as an appetizer or main course with pickles or salads.


You scattered the vegetables

Broccoli or cauliflower or scattered after boiling, and carrots on the contrary, nibble? Boil the vegetables separately: each vegetable has its own cooking time. After boiling, DO NOT rinse them with cold water. This will stop the process of heat processing and, respectively, will not allow the vegetables to be cooked.

Don't be sad when small incidents happen in the kitchen. Strive to gain experience and not admit the same mistakes in the future. If you have little secrets for cooking, reveal them right in the comments to this article.


Chicken liver

This chicken fillet is perfect to replace the lamb one, a dish specific to the Easter holidays, a recipe that I remember step by step and I don't think there is a better one like this.

The grandparents from Transylvania were specialists in preparing lamb goodies and did not think that at Easter, the lamb would be missing from the table, from soup, steak, drob and fresh sheep's milk curd.

The lamb did not always have to weigh 10-11 kilograms to be good to eat. He cut himself on Saturday in the yard and his grandfather was in charge of it, then he cut the pieces of meat and took them to his grandmother who took care of him.

In Transylvania, the drob was an expected specialty and was made from the organs of the lamb plus the meat from the head and from around the ribs of the lamb (from the belly more precisely, the meat from the ribs went to the soup.

But what if we don't eat lamb ?! We make chicken fillet and we can also be prepared for the holidays with traditional dishes.

I can say without false modesty that I have not eaten better than this and it is the recipe that I would never change. Finely chop the liver and meat with a knife, all of which give a touch of elegance to the dish!

Stay tuned for the list of ingredients and how to prepare it.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients:

  • 700 g of chicken liver
  • 500 g chicken legs
  • 500 g chicken breast
  • 3 eggs
  • 2 bunches of green onions
  • 1 bunch of green garlic
  • 1 bunch of parsley
  • 2-3 tablespoons of vegetable oil
  • Salt and pepper to taste

Method of preparation:

Wallpaper a cake tray with baking paper measuring 10/25 cm.

Preheat the oven to 180 degrees Celsius.

Peel the onion and garlic, remove the dried leaves and roots, then chop them finely.

Finely chop the onion and fry it in oil with a little salt until the excess liquid evaporates.

Put a pot of water to heat and boil the liver for 5-6 minutes. Let cool.

We take out the pieces of liver out on a kitchen towel to drain well of the excess water.

Cut the liver into cubes of about 1/1 cm.

We cut the chicken breast into cubes of about 1/1 cm.

Chop the chicken legs with a knife as small as possible or put them in a blender and thus we will obtain a pasty composition.

Put all the ingredients in a bowl, season with salt and pepper.

Pour the composition into the cake pan and beat it well to bind and remove any air bubbles. On top we give the wavy shape like a raised cake.

Bake for an hour, then take the tray out and let it cool in the baking tray.

After cooling, we turn the tray over, drain the excess liquid and place it on a plate, then let it cool so that it can be cut more easily. That was for today, from here I can only wish you good luck and good appetite!


Rice balls and chicken with sesame and Kimchee

Cook the rice for sushi as indicated on the package, using 575 ml of water. Then grind it with a fork and mix it with 2 teaspoons of rice vinegar and a tablespoon of sugar. Allow it to cool slightly.

Meanwhile, to make Kimchee, bring the rest of the rice vinegar, sugar, orange juice, garlic, ginger and chilli to a boil in a small saucepan. Remove from the heat and leave to cool. In a medium bowl, mix the cabbage, daikon radishes, green onions and red peppers. Season with sea salt.

To make the chicken filling, mix the chicken, Japanese spices and sea salt in a medium bowl. Heat a tablespoon of oil in a large frying pan over medium heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally. Put the chicken in a medium bowl. Add mayonnaise and sesame seeds and mix. Cut thin ¼ from the prepared kimchee, add to the chicken mixture and mix.

To form the rice balls, take out a handful of rice and make a small hole. Put about 2 teaspoons of chicken in the recess. Using your hands, gently shape the rice around the filling, forming a ball about 8 cm wide and 2 cm long, adding extra rice, if necessary, to close the filling. Repeat the step until 8 servings come out.

Heat the remaining oil in the same pan over medium heat. Fry the rice balls for about 3-4 minutes on each side or until they turn golden and have a crunchy texture.

To serve, sprinkle the mixture of Furikake spices on the rice balls. Serve the rice balls with Kimchee ready.


The rice is prepared according to the instructions on the package.

Drain and allow to cool.

Put the rice in a bowl with grated cheese and beaten egg and mix until a homogeneous composition is obtained.

Take the composition in the palm and form a ball.

Drill a hole and put a cube of cheese.

Fry in hot oil.

Arancini cheese balls they are easy to prepare and delicious!


Chicken meat dish

We rarely eat minced chicken, but when we get to eat it, we are always left with our mouths open in front of the tenderness of its texture. Also, don't forget the flavoring and seasoning, which matters so much. Therefore, you should eat minced chicken more often. Start with this Asian-flavored recipe.


Chicken Meatballs - Recipes

Preparation time: 1 h

Ingredient: 500 g pork leg, parsley, a few mint leaves, salt, pepper, flour, 6 tablespoons oil, a teaspoon almonds, 250 g rice.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Chop the meat, mix with chopped parsley and mint leaves, salt, pepper, almonds on a small grater. It forms balls the size of a plum, which are passed through flour and fried in hot oil. After they have browned a little, drain the fat, put them in a saucepan, cover them with hot water and let them boil for a few minutes. Serve very hot with boiled rice.



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Chicken Meatballs - Recipes

How are Safir chicken products made?

The Safir group of companies is the only meat producer in Romania that launches a documentary film such as "How is it made?" in 2020 with information of interest for the current requirements of consumers in search of natural and healthy poultry meat.

The films broadcast on Discovery Romania were made in the farms of the Safir Group of companies, farms where chickens are raised with a slow growth, in the slaughterhouse and the Group's Preparation Factory. We have arms and gates always open to true partnerships, and our products are obtained honestly, without detours.

HOW TO GROW A HEALTHY SAPPHIR CHICKEN?

HOW ARE FOMIC CHICKEN PREPARATIONS MADE?

On the occasion of the 29th anniversary of activity in the poultry meat industry in Romania, the films were found in the Discovery Channel Romania program schedule, being broadcast for a month.

Find Safir poultry products anywhere

from Romania, in our manufacturer stores in Vaslui county and in partner stores!

ABOUT THE SAFIR GROUP OF COMPANIES

Sapphire is a 100% Romanian family business, with tradition, an important player on the poultry market in Romania.

The high quality of the meat products Deliciousul de Vaslui, Zdravăn Moldovenesc and Fomică is guaranteed by the value chain - from raising chickens on own farms, feeding with controlled recipes, Safir slaughterhouse and Factory of preparations with state-of-the-art technology, to distribution on the shelf in optimal temperature conditions - to ensure a high level of consumer health protection.

The poultry meat products of the Safir Group of companies are present through the Deliciosul de Vaslui, Zdravăn Moldovenesc and Fomică brands in the major retail chains in Romania, and part of the production is exported.

The chickens on our farms are raised with clean hands and healthy values. In all our activity in the poultry industry we have been guided by the values ​​that define us, one of the most important being transparency.

More information about our activity and the brands we are proud of, but also more movie frames can be found on our channels:

& copy Copyright 2012 - 2021 Sapphire. All rights reserved Designed by Artvertising


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5 mistakes you should NOT make when cooking chicken

Chicken is one of the ingredients that many people cook very often at home. It is included in the category of healthy meats, easy to prepare and easy to combine with other ingredients. But, despite the fact that it is so common in menus, chicken is often a fairy food because many do not cook it properly. We tell you what are the mistakes to avoid next time you prepare the steak.

According to the National Institute of Statistics, a Romanian consumes almost 58kg of meat per year. And of these, 18.5 kg are chicken. Basically, only if you are a vegetarian since you know yourself can you say that you have not tasted or cooked this meat at least once.

Even if it is the most consumed and cooked meat on the menu, it does not mean that everyone knows how to prepare it and how to cook it correctly. The effect of these mistakes can be minor, resulting in a steak that is too cooked or too dry, or worse, because it can threaten your health because of the bacteria that chicken can develop. To avoid such dangers, we tell you how NOT to make mistakes when cooking chicken.

1. Defrosting

Dangerous Salmonella grows in the heat, so it's not good to take the chicken out of the freezer and leave it at room temperature to thaw faster. The healthiest and least dangerous thing is to keep it in the fridge, even if the process is slower. If you are in a time crisis, thaw the chicken (put in a tightly closed bag) in cold water to change every 30 minutes. Immediately after thawing, cook the chicken.

2. Contamination of dishes, surfaces and kitchen utensils

If you wash the chicken before use, it does not mean that you have killed all the bacteria. On the contrary, you can scatter them even more. It is good not to wash the chicken directly in the sink, to clean well the utensils used for its preparation (from knives to chopper) and to wash your hands very well before moving on to preparing other foods.

3. Do not cook the chicken at the correct temperature

The safest way to check if the chicken steak is completely cooked is to cut a piece and see if it still has a pink color inside. If you do not want to spoil the beauty of the steak, use a meat thermometer. The chicken is ready if the thermometer reads 73-74C. But be careful not to stick the thermometer near the bone because it will not read the correct temperature. Above this level the chicken will be too cooked and dry.

4. Cook the meat unevenly

If you are cooking, for example, chicken breast, it would be good to prepare it so that it has a uniform thickness. The simplest method is to place it between two plastic sheets and beat it with a wooden twister.

5. Do not let the steak & ldquoodihneasca & rdquo after removing it from the oven

Like any other type of meat, chicken needs a few minutes to be perfect before you cut it. Explication? As the meat cooks, the meat juices are pushed out. After removing the meat from the oven, it takes a few minutes for the juices to redistribute back into the meat. If you cut it immediately, all the juices will be lost and you will end up with a dry steak.

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