Preparation time: less than 90 minutes
RECIPE PREPARATION Leek with baked pork:
We clean and wash the leeks well, cut them into large pieces. Put the meat in the pot to brown a little, then put the leeks and celery, let them soften well. Add the broth, salt and pepper, let the water boil for 5-10 minutes then in a heat-resistant dish and put in the preheated oven for an hour.
We can also make it with rice
It can also be made in the pot if we don't want it in the oven.
Leeks stuffed with minced pork is a recipe worth trying. It is tasty because the sweet taste of leeks combines very well with the mixture of meat, tomatoes and onions.
Cut the green part from the leek and clean the first sheet, leaving only the white part. The remaining stem is cut into 7-8 cm long pieces. From each such piece you must get 2 pieces that you will fill with meat: with the help of a teaspoon, unfold two sheets, being careful not to break them, so that from the 2 pieces of leek you have to obtain for filling 17-18 pieces (each piece should have at least 2 layers). Stop the remaining medium, because you will use it for the sauce.
Chop the meat together with the onion and clean the mincer with a slice of bread. Mix the meat with the washed rice, the broth, half a tablespoon of lard, some dill, salt and pepper. Homogenize everything very well and start filling the leek tubes, leaving a gap of 0.5 cm at each end, because, by boiling, the rice swells.
In a pan, on the fire, put the rest of the lard and you will fry the pieces of stuffed leeks for 2 minutes on each side. After you pull them out of the pan, take out the tubes stuffed leeks and set them aside.
Finely chop the middle of the tubes (which you stopped) together with the garlic and fry them in the pan in which you passed the stuffed leeks. Add the tomatoes and a cup of water in which you dissolved the starch. Season with salt and pepper.
Put half of this composition in the bowl that you will put in the oven, place the tubes of stuffed leeks, and top with the rest of the mixture in the pan. Sprinkle a little dill on top.
Put the dish in the preheated oven for 45 minutes.
Recipe of leeks stuffed with minced pork it is ready and can be served hot and cold. Garnish with the rest of the chopped dill.
Good Sara, your boyars! I had a backlog of past, when I bragged about what I cooked. In order not to remain indebted, here:
Cauliflower food with pork
We eat this food with great pleasure, because it is tasty and easy to make. You need:
- 1 cauliflower of the right size (suitable for the size of the family and the number of eaters, of course)
- 1 pork tenderloin (it's not mustard, it goes with diced meat or other meat)
- a small onion and a piece of leek of about 15 cm
- 1 maricica connection of green dill
- 1 large glass of tomato juice
- 2-3 tablespoons of flour, optional
- salt pepper
- oil (possibly olive)
First, unscrew the cauliflower in the bouquets, wash it well (watch out for the tenants who could be through hashish :)). It is then boiled in salted water.
While the vegetable is boiling, switch to meat. Cut the muscle into slices and simmer with 2-3 tablespoons of olive oil and 2-3 tablespoons of hot water. Let it simmer with the lid tightly sealed, then chop the onion and leek as small as possible. When the muscle has started to brown, add the onion and leek, let it become a little glassy, season it with salt and pepper and add the cauliflower pieces which, from now on, should be cooked.
Add a little of the juice in which he boiled the cauliflower and the tomato juice and give it a few more boils. Towards the end, add the finely chopped green dill.
For a thicker sauce, when it boils after the tomato juice, dissolve it in a bowl, in a few tablespoons of cold water, flour, and add it over the food.
That's it, a tasty meal and very easy to make. It goes with a pickled cucumber salad and fresh black bread, you have something to collect the sauce from the plate.
Ingredients needed for roast duck in the oven:
- a duck
- 150 gr mushrooms (preferably pleurotus)
- 2 onions
- 2 carrots
- 5 cloves of garlic
- 1 glass of dry red wine
- 6 tablespoons oil
- orange juice
The original recipe is made with wild duck but is just as tasty with domestic duck meat. Wash the meat well and season with salt, pepper, paprika and dried thyme.
Leave to cool separately for 30 minutes.
As long as the duck meat is left aside, heat the oven well. Carrots are cut into rounds and julienned onions (like noodles). Mix well with the mushrooms and sprinkle with salt and pepper. It is preferable to have black sponges (pleurotas mushrooms) because they are tastier than mushrooms.
The duck is placed in a tray well greased with oil. Put the vegetables inside the duck and if they remain, spread them in the tray. Cut the garlic into rounds and place on the meat. Before putting it in the oven, sprinkle the composition with a glass of dry red wine.
Leave in the oven until the meat is tender. From time to time, the meat rotates to brown on all sides. At the end it can be sprinkled with a little orange juice for a sour taste.
This recipe for roast duck in the oven it is of medium complexity and requires enough time to be prepared. However, the results will surely be appreciated by the whole family. Enjoy your own hunting feast!
Leek with baked pork - Recipes
Carrot-potato gratin with pork is a plate of French cuisine. The dish is very easy to prepare. It turns out to be very tasty, nutritious and fragrant.
- - 500 g pork
- - 500 g potatoes
- - 100 g of cheese
- - 30 g of flour
- - vegetable oil
- - 750 g carrots
- - 250 ml of milk
- - 1 green onion
- - 40 g butter
- - salt, pepper to taste
First, cook the carrots and potatoes. Pour cold water into a saucepan, lightly salt and add potatoes, carrots. Boil for about 15-20 minutes. At the end of cooking, add chopped green onions.
Put the vegetables in a bowl and let the water drain. Rinse the parsley well, cut well and mix with the vegetables.
Take the pork paste, rinse well. Then fry in vegetable oil on all sides, pepper and salt to taste.
Cut the pork into thin slices with a thickness of 2, 5-3 mm. Cut carrots and potatoes into circles.
Cook the sauce. In a pan, melt the butter, then add the flour, pour the milk into a small stream and mix everything. Boil the sauce for about 2-3 minutes, stirring occasionally.
Pour the cheese and add to the sauce, pepper and salt to taste.
Grease the baking pan with butter, put the vegetables and meat in layers. Sprinkle with cheese and pour over the sauce.
Put in the oven, preheated to 180 degrees, and bake for about 30-35 minutes.
Baked pork neck with tomato and garlic sauce
I think that if statistics were made & # 8211 and they were probably made but I don't know about them & # 8211 it would be found that the most beloved meat on the table of the Romanian people is pork neck. She may not be very friendly with our cholesterol, but she's tasty, she's tasty, let's talk! The pork neck is fat, juicy, tender & even I, who am not too carnivorous, can't resist such a temptation.
A slice of pork neck is perfect simply seasoned, just with salt and pear and grilled, but this time I wanted a steak with sauce. So we bought a whole piece that weighed about 1 kg and we sliced it into 6 portions, as many as we were going to eat. I put the steak in the oven with a lot of tomato and garlic sauce and served it with mashed potatoes and pickle salad. It's easy and fast enough, we don't need too many ingredients or spices. It's a good option for a family lunch, if you have more guests or even for Christmas or New Year's Eve.
Beware, this recipe is only suitable for pork neck, or other fatty pork. Thanks to the tomato sauce, the steak will have a balanced taste, compensating for the fat of the meat. However, the preparation method is not suitable for the pork chop, which is a slightly leaner meat and has a different preparation method!
Baked pork tenderloin 1
There was a time when I would not have touched a pig in my head. Not that I didn't like it & # 8230 but I always thought it wasn't very healthy meat. But now, I always prefer it to chicken full of hormones and antibiotics. So be a pig!
- a piece of pork tenderloin (honestly I don't know how big mine was, about 800 g probably)
- ground black pepper
- black peppercorns
- mustard seeds
- coriander seeds
- 3 tablespoons oil
- a tablespoon of pomegranate concentrate (optional, but very good!)
- a tablespoon of mustard
- a tablespoon of honey
- a spoonful of Teriyaki sauce
- o lingura sos sweet chilli
- 1/2 tablespoon fish sauce
Marinate the meat for at least half an hour & # 8211 if you marinate it for more than an hour, keep it in the fridge and take it out again at room temperature for half an hour before putting it in the oven.
Drain the marinade well and fry it in a hot pan for 2 minutes on each side to seal it. Then put it in an oven tray (preferably ceramic or yena dish) and sprinkle the rest of the spices over the meat (salt, pepper, peppercorns, mustard seeds and coriander seeds).
I baked it for about 25-30 minutes at 180 degrees, but it depends a lot on the thickness of the muscle. If you have a meat thermometer, it should indicate between 65 and 85 degrees Celsius when the meat is ready (depending on whether you like a little pink in the center or not). 10 minutes before it is ready, pour the marinade over the meat (if you put it from the beginning, the honey will burn). Do not cut the muscle as soon as you take it out of the oven & # 8211 let it rest for 15 minutes & # 8211 so it will reabsorb all the juices and it will be soft and tasty! Well & # 8230 enjoy!
Beef fillets with beans and leeks (4 servings)
ingredients: 4 leeks cut into thin slices thyme 2 cloves garlic finely chopped olive oil 1 cube butter 1 glass white wine 500 grams beans white beans (boiled) finely chopped parsley 1 tablespoon sour cream salt ground pepper 4 beef fillets (muscle or the apricot to be 200 grams and 3-4 cm thick piece).
Method of preparation: Fry the leeks, thyme and garlic in a saucepan in which you put a little olive oil, a piece of butter and a little water, over low heat, for 20 minutes. When the vegetables are soft, add the white wine, beans and a little water. Boil on low heat for 5-10 minutes, then add the parsley, cream and season with salt and pepper to taste. Heat a grill pan, season the meat fillets and grease with olive oil. Cool in the grill pan for 2-3 minutes on each side, then bake for about 10 minutes at 210 degrees (if you want to be in the blood, leave less in the oven). Divide the beans into plates and place the meat on top, along with the juice that has drained from it. It can also be placed on the plate.
Boiled pork is a piece of pickled meat, not very fatty, cooked with spices. Traditionally, boiled pork is cooked from pork. Ham is best for this dish & # 8211 there is very tender meat and there is a small layer of fat that will make the dish even juicier. Lovers of less fatty cooked foods use collars. If you move away from the classic version of cooked meat, then beef, veal or turkey are also used for cooking boiled pork.
To cook a delicious juicy boiled pork, when choosing meat you must follow three main criteria:
- Color. Fresh meat should be pink or light red. The shades of gray indicate that the product has been on the opposite side for a long time.
- Smell. Fresh meat has a sweet smell, and rotten meat has the smell of rotten meat.
- Texture. Fresh meat must be firm and durable, and the surface must not stick to your hands.
There is another way to determine the quality of meat, but this can only be done at home. So take a small piece of meat and pour it with boiling water. Five minutes later, look at the water. If it is cloudy and small rags float in it & # 8211 the product is not high quality, if the water is clean and clear with a little drop of fat & # 8211 everything is in order, the dish will prove tasty and healthy ..
Pork stuffed with quince
This recipe started with a game. When I was little I didn't like quinces at all, especially in food, as our quince food still cooked for us. But I wanted to get over this stubbornness and I thought of combining them with some pork. I admit, I'm glad I got ambitious because now we don't get tired of this recipe. Pork muscle goes very well with the sour taste of quinces.
What I used:
- a pork tenderloin
- 2 tablespoons flour
- 1 onion
- 1 carrot
- 1 red pepper
- 2 drops
- 1 celery stalk celery
- 1 leek thread
- quince butter (10g)
- butter for browning meat (20g)
- 1 tablespoon olive oil
- 200 ml of warm water
- salt, pepper, paprika
- 1 tablespoon sugar
How I did it
In a pan I melted 20 grams of butter with a tablespoon of olive oil in which I browned the diced meat and lightly passed through the flour beforehand.
I turned it on all sides for a few minutes and then took it out in a bowl that I covered. In the same pan I put finely chopped onion, carrot slices, pepper strip, celery and leek and cooked them a little.
I added hot water. Then I seasoned with salt, pepper and a little sweet paprika and put in the oven (previously heated) for 20 minutes.
Meanwhile, I cut the quinces into strips (cleaning the wood and the seeds) and heated another pan in which I put butter. I sprinkled the quinces with a little sugar and put them in the pan. I didn't brown them, I just let them soften slightly.
I then transferred them to the pan in the oven and left for another 5 minutes. I combined the dish with some basmati rice, but it works great and simple or with some homemade bread. We really like it!