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Puff pastry with fillets and cheese

Puff pastry with fillets and cheese

Let the puff pastry thaw, then cut it in half and spread each piece of dough into a thin sheet.

Place a sheet in a tray lined with baking paper.

Prick it from place to place with a fork, then place the slices of fillet muscles and sprinkle the cheese on the grater with small mesh.

We also prick the second sheet with the fork from place to place, then we place it over the cheese.

Grease the sheet with milk, sprinkle sesame seeds and put the tray in the preheated oven until nicely browned on top.

Good appetite!


Pork tenderloin roll with ham and cheese & # 8211 in the oven

Pork tenderloin roll with ham and cheese & # 8211 in the oven. Muscle recipe stuffed with cheese and ham. How to make stuffed muscles in the oven? Recipes with pork tenderloin. Baked pork steak recipes.

I prepared this pork tenderloin roll with asparagus and sauteed carrots in butter and purple potatoes for a more festive dinner. Pork muscle (fillet) is one of my favorite pieces. After the nape of the neck! It is a red meat as tender and pleasant as the texture that does not require long cooking times and can be prepared in the pan per minute or a little longer in the oven.

I buy pork tenderloin weekly (from a local butcher in Arad) and prepare it in different ways & # 8211 most often the whole piece will happen to make it and medallions (see recipe here) or with mushroom sauce (recipe here). Cut it into 2-3 finger-thick slices (about 4-5 cm), lightly season them with salt and pepper and then fry them in a well-heated pan in a mixture of olive oil and butter. Kiss with butter! If I put only butter in the pan, it would smoke quickly. Olive oil (with a much higher smoking point) prevents premature burning of butter.

About how well the gustibus muscle should be fried! But still arguing! Considering that I also like the steak tartar (raw meat) and that the taste of the raw composition of the meatballs when I prepare the inner color of the muscle must be pink. Pink and juicy, tender, to melt in your mouth. Almost cut it with a fork! I am horrified when I see battered pork muscles for 1 hour and a half in hot ovens. Here's how I do it simple pork tenderloin.

Returning to the front roll: with ham and cheese. It's a kind of baked Cordon Bleu. Gordon is just Ramsay. Well, the original Cordon Bleu is made with veal & # 8211 not with chicken breast & # 8211 as it is most often used in culinary recipes & # 8222Romanesti & # 8221 and rolled in flour, egg and breadcrumbs and fried like a schnitzel . I didn't feel like frying or chopping the two muscles into smaller pieces. Here see recipe of Blue Cord.

The ham I used is a boiled ham and the cheese & # 8211 some slices of Emmentaler orops (which I forgot in the fridge and dried discreetly on the edges). Let them recover and they will melt nicely inside the roll.

This combination was very fashionable in the & # 821780 years and my mother did it quite often (as long as she could find a little pork muscle under her hand). He would make it when he rolled, when medallions & # 8211 he would fry each piece of meat for 2 minutes and then he would place a slice of ham and a slice of cheese on top and cover the pan with a lid. Sometimes interspersed with a slice of pineapple in compote between ham and cheese & # 8211 those were Hawaiian style! That's how I saw on TV that it was done in 1983 at Hilton Budapest & # 8211 Hungarian television still had some great cooking shows. How good it was with pineapple! I have to do it again because I forgot about him.

In this recipe I used 2 smaller muscles, that's how I found it. The classic mashed potatoes go well with a green salad or a good rice. I chose a few purple potatoes (boiled in shell) and a few sprigs of green asparagus sautéed in butter with strips of summer carrot. You already know that I like colorful things! The combination of purple + orange + green is a real flour!


Method of preparation

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Moss fillets stuffed with mushrooms

Heat 2 tablespoons oil over medium heat and fry the bacon for 8 minutes. Add the mushrooms, ½ teaspoon salt and pepper. Cook until mushrooms are soft. Add the garlic and cook for another minute.

Remove from the heat, add the breadcrumbs and 2 tablespoons chopped parsley. Allow the mixture to cool.

Soak 10-12 toothpicks in water. Wash and dry the pork with paper towels. Thread it so that you get a wide strip of meat in which to roll the filling. Cover with plastic wrap and beat with a meat hammer until it reaches 1 -1.5 cm thick.

Spread the mushroom mixture over the meat and run tightly. Catch with toothpicks so that they do not fall apart during baking.

Place the roll greased with olive oil and seasoned with salt and pepper on a hot grill. Roast it for 25-30 minutes, until a meat thermometer indicates 60C in its center.

Mix the remaining 3 tablespoons of oil with 2 tablespoons of chopped parsley, lemon peel, salt and pepper and spread this mixture over the roll.


Recipe of the day: Muschi fillet au gratin with Sofia cheese

No cheese-free meal, especially for the holidays! Try this recipe for pork tenderloin au gratin with Sofia cheese in abundance & ndash cheese fans understand!

Ingredient:

  • 500g pork tenderloin muscles
  • 120g Delaco Sofia cheese
  • Salt pepper
  • 35g butter for frying
  • 50g onion
  • 300g mushroom mushrooms
  • 125ml white wine
  • 150ml sour cream
  • 2 tablespoons chopped parsley
  • 1 tablespoon butter
  • 1 tablespoon flour

Method of preparation:

1. Cut the fillet muscle transversely, & icircn slices of approx. 0.5 cm and season with salt and pepper.
2. Heat the butter and oil in a pan, and fry the sliced ​​muscle fillets on each side for approx. 1-2 minutes, then take them out and set them aside.
3. Cook the finely chopped onion and sliced ​​champignon mushrooms.
4. Quench them with white wine, add sour cream and let them boil for approx. 2-3 minutes.
5. Gradually add butter and flour to the sauce, season with salt and pepper and simmer for a few minutes.
6. Add the meat and let it heat up a bit, and finally sprinkle the parsley.
7. Add the fillets together with the sauce in a heat-resistant dish greased with a little butter and sprinkle with plenty of grated Sofia cheese.
8. Place the dish in the oven until the cheese is browned.

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Moss fillets stuffed with mushrooms

Heat 2 tablespoons oil over medium heat and fry the bacon for 8 minutes. Add the mushrooms, ½ teaspoon salt and pepper. Cook until mushrooms are soft. Add the garlic and cook for another minute.

Remove from the heat, add the breadcrumbs and 2 tablespoons chopped parsley. Allow the mixture to cool.

Soak 10-12 toothpicks in water. Wash and dry the pork with paper towels. Thread it so that you get a wide strip of meat in which to roll the filling. Cover with plastic wrap and beat with a meat hammer until it reaches 1 -1.5 cm thick.

Spread the mushroom mixture over the meat and run tightly. Catch with toothpicks so that they do not fall apart during baking.

Place the roll greased with olive oil and seasoned with salt and pepper on a hot grill. Roast it for 25-30 minutes, until a meat thermometer indicates 60C in its center.

Mix the remaining 3 tablespoons of oil with 2 tablespoons of chopped parsley, lemon peel, salt and pepper and spread this mixture over the roll.