easy to prepare and quick to eat
- 1 1.3kg chicken (that's how I got it)
- coarser sea salt (I don't have a big fortune)
- garlic powder
Preparation time: less than 90 minutes
RECIPE PREPARATION Chicken salt in a Romanian bowl:
Clean the chicken well and wash it, then season it a little with salt.
I also put pepper and garlic powder.
Cut the chicken on the chest and place it with the chest side down on the salt, put it in the oven for more than a minute, I put it at 150 degrees.
Serve with garlic and potatoes
It's really good
3 healthy homemade pate recipes
It is a simple recipe accessible to all. For it, you will need the following ingredients:
- a spoon of sugar
- a tablespoon of sweet paprika
- 40 ml of brandy (optional)
- a bay leaf
- about 200 ml of concentrated soup (gelatinous)
- half a teaspoon of salt, pepper and grated nutmeg
- a big onion
- a clove of garlic
- 150 g of butter and 50 g separately for melting
- 500 g of chicken liver
We start by melting the 50 g of butter in a medium hot pan. Add onion and garlic and fry. When they soften, they are added to the liver. After 2-3 minutes, add the concentrated soup and bay leaf. Cook for about 10 minutes, covered with a lid. Then, the contents of the pan are poured into a bowl where it is passed with a hand blender. Over, add salt, pepper, 100 grams of butter and grated nutmeg. If you want, you can balance the taste with sugar. Pour the whole mixture into jars and cover with previously melted butter.
Chicken soup from Radauti
Ingredients 10 liter pot:
A whole chicken
Onions 4 pieces
Parsley root 1 piece
Celery 1 piece
Parsley 2 pieces
Carrot 4-5 pieces
Dafin 4-5 sheets
Peppercorns ½ teaspoon
Garlic 4-5 puppies
Wine vinegar 2-3 tablespoons
Cooking cream 500 ml
Egg yolk 5 pieces
Video recipe RĂDĂUȚEAN SOUP here:
Wash and clean the chicken well. Cut it into suitable pieces.
Bring to the boil with 2 teaspoons of salt. Remove the foam until it forms.
Add all the whole vegetables: onion, parsley root, parsnip, celery, carrots, peppercorns and bay leaves.
Let the pot boil, covered with a lid, for 60 minutes on low heat.
Remove all the chicken pieces in one bowl and all the vegetables in another bowl.
Strain the juice.
Bone the chicken and chop with a fork. Remove the skin.
Add the chopped chicken and diced carrots to the strained juice.
Crush the garlic and mix it in a bowl with the vinegar. Add a few tablespoons of juice and then pour the composition into the pot.
In a bowl, mix the cream with the yolks. Add 6 to 7 tablespoons of hot juice in turn so that the composition reaches about the same temperature as the soup.
The news that I became a Real Chef made me very happy, then the place of joy was taken by anxiety & # 8230 How to make the lasagna recipe, which I proposed in the first stage of the competition, in the round Pyroflam bowl? Make her look like food or cake? :)) Then when I found out that we can cook in the pot any recipe my whole universe turned upside down & # 8230No recipe seemed to me worthy of this dish so beautiful, white and shiny.
Until one fine morning, when I drank a healthy coffee, I settled my thoughts and decided to go into the kitchen and do what I know best: to cook in Moldovan. To make a delicious recipe, rich in calories, that will leave your mouth watering and that will make you think constantly: isn't it ready?
And I decided: let it be a monastery chicken, because it is not in vain that it is in a place of honor in Radu Anton Roman's collection of recipes. I didn't have chickens or wild mushrooms, I adapted the quantities here and there, but in the end I managed what I set out to do: a fabulous food, a sensational combination of chicken, mushrooms and cream. topped with spicy greens, garlic and a splash of wine.
200 g fresh mushrooms
75 g kaiser
5 green onions (only the white part and a little of the green one)
50 ml white wine
50 g butter
4 cloves of garlic
salt and pepper
3 tablespoons sour cream
Because I didn't have chicken, but I had some chicken wings and a back in the freezer, I made a clear chicken soup, which I used to prepare this recipe, instead of water.
Put the bowl on the fire and melt some of the butter. Add the meat, which I seasoned with salt, pepper and paprika. We lightly brown it on all sides. Put the soup enough to cover the meat, then put the dish in the oven for about half an hour, during which time we will take care of the rest of the ingredients.
Melt the remaining butter in a pan and add the striped kaiser.
Stir and fry the kaiser until the fat melts. Add the chopped onion and sauté until soft,
then add the washed and sliced mushrooms.
After the mushrooms have softened a little, pour the wine and add a little more soup. Add salt and pepper to taste and add the thyme and crushed garlic.
Remove the Pyroflam dish from the oven and pour the mushroom sauce over the meat. Put it back on the fire and let it boil, covered with a lid.
.You have to resist the smell coming out from under the lid, only about 20 minutes, during which time we will beat the egg with a little salt, pepper and cream. We also prepare the greens, to have them at hand, ready washed and finely chopped.
Pour the cream sauce into the bowl, over the meat, bring a few more boils and sprinkle with greens.
Serve hot with polenta.
And as Radu Anton Roman & # 8230 used to say & # 8222Itâ & # x20AC; & # x2122; s hard not to throw yourself, crazy, with polenta at all, into this sophisticated goodness & # 8221
Mr. A pinch of salt
I'm a relatively decent cook. I know how to make a lot of food out of my memory, I remember recipes, I have my own recipes derived from old recipes, stuff like that. I cook daily for my family, so that we each have useful tasks in the house. But I have a massive problem.
Brother, I sometimes get rid of too much salt in my food and destroy it.
The other day we made some meatballs in the oven, so that the little daughter could eat, but she didn't turn her back on us as they came out in the oven, they were a bit dry. So I said to make a marinade for them, that they become wet, bay leaves, garlic, perfection.
It's just that in the clutter of ideas, I dropped salt in them like hell. And I moved goodness of food, and now I feel like it, but I had nothing to do, because you die if you eat. My curse, the salt is too coarse or too small, in the end it comes out salty.
I don't remember which of my friends was removed from the masterchef because he didn't put salt on the egg, but I certainly wouldn't have that problem.