In March, Cristina Toth is the host of the Mystery Box challenge and brought us a very interesting and exciting list of ingredients. She offers us: Alliaceae (green onions, green garlic, leurd, chives, yellow / red / white onions), seasonal salads (green, rome, valerian, arugula, endive, spinach, butter), radishes, tubers (red potatoes / white / purple / sweet / turnips), root, rabbit / duck meat, eggs, flour, dairy, citrus (limes, lemon, oranges, red / yellow grapefruit, pomelo, sweetie) and the star ingredient: FISTIC
Duck breast steak with raspberry sauce
I thought about what would be the ideal dish as a main course at a festive meal and without hesitation I chose the duck. After me a duck breast steak it is perfect, elegant and tasty and is not an everyday ingredient.
On a bed of brightly colored strips of vegetables, sauteed in butter and with a caramelized sauce with raspberries and wine, it is ideal to celebrate Women's Month.
This recipe will be part of the perfect menu at the KitchenAid Martisor Contest. The organizing blog is www.retetecalamama.ro by Laura Laurentiu together with the sponsor bilancia.ro.
Method of preparation:
We need 1-2 duck breast lobes. For two people I prepared a duck lobe. Wipe with a damp towel.
With a very sharp knife, cut cubes or rhombuses on the fat side. Care must be taken not to reach the meat, but only the layer of fat. We season it according to your preferences.
Heat a frying pan just greased with a little margarine, and when it has warmed up, add the skin with the skin down. Reduce heat and fry for 5-6 minutes. The fat under the skin will begin to melt.
If you are in excess, remove with a spoon. Turn the chest over and let it brown nicely for another 4-5 minutes.
Spinach and sausage roll
1. Put the sausages in a pan with oil and fry for 5-6 minutes on each side. It is then drained on an absorbent paper and cleaned of the skin.
2. Separately, put a finely chopped leek in a pan with butter and cook. Add the spinach and simmer for about 10 minutes. Season to taste with salt, pepper and sage and set aside to cool.
3. Cut the meat thinly and beat with a hammer to flatten it. Season with salt, pepper and thyme on both sides and set aside for 5 minutes.
4. Spread the spinach on the piece of meat and place the sausage in the middle. Roll tightly and tie with string so that it does not fall apart and place in a pan greased with oil. Add the other finely chopped leek, diced carrot and wine folded in water. Bake for 50-60 minutes and sprinkle with the sauce from time to time, so that it does not dry out.
Duck breast roll with pistachios and green onions - Recipes
Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization
-3-4 slices of lean chicken or turkey ham
I beat the chicken breast well (unfortunately I had a small one). When it was thin enough I put a not very thick layer of yogurt, dill, salt, pepper and then the slices of ham. I rolled it and caught it with toothpicks and then I put it in the yena bowl. When it was almost ready, I poured it over an egg mixed with yogurt and left it in the oven until it was ready.
separately I beat an egg (I put it inside and not over) with 2 lg yogurt, I put the sliced ham (and not slices as above) and dill, I poured over the beaten breast and I rolled it. Yummyy!
7 Responses to Chicken breast roll with ham
[. ] Bake (170-180 degrees) for about 30 minutes. They can be consumed as such or in combination with chicken roll, skewer or a [. ]
I would like to know what ham we can use, where to buy it because I searched and did not find it for the diet. thanks
I generally use turkey ham. You can find it in hypermarkets. But don't ask about defatted ham, that's how you won't find it. Take the weakest chicken or turkey ham you can find.
I'm calling the attack phase and I want to try the recipe, but inside I would like to put the skimmed cheese DELACO & # 8211 0.2% fat, mixed with dill. Is allowed ?
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Search words "roll-appetizer"
Make a dough from the above ingredients and pour it into the large tray from the stove on parchment paper (special baking paper).
Mix the ingredients with a vertical mixer or a food processor, less flour, ricotta, dill. Add flour and mix
The meat is cut into cubes, then chopped on the robot, preferably twice. Add salt, pepper, paprika. Carrot and onion
I put the two varieties of cheese in boiling water and let them melt. It takes about 10 minutes
We soak the gelatin sheets in water. Boil the eggs for 5 minutes, then keep them in cold water for another 5 minutes, after which they can be cleaned
We cut the duck breast without detaching the pieces from each other to obtain a large piece. We beat it lightly with the meat beater
The egg whites are passed through the mincer and it is matched with salt, pepper, spices, finely chopped dill and butter rubbed with foam are added.
Mix the yolks with sour cream. Then mix in the yolks and flour together with the baking powder. At the end we incorporate in the composition
Wash the eggs, separate the egg whites from the yolks. Whisk the egg whites with salt, then add the yolks rubbed with
Place the chicken breast, being large, I cut it in half, put it on a food foil and beat it lightly until it is not very thin.
Unfold the muscle, beat it to get a sheet the size of a tray. Stuffing: cook onions. Put meat, bread and ribs on the car,
I open the chicken breast to get a rectangular sheet. I beat the chicken breast until I get a thin sheet that I season and grease
It is a roll that is easy to make, and with the recipe I can't brag that it belongs to me, because I took it from my mother. Asadar ne apucam
Boil the vegetables, then cut them into cubes after cooling. Peel an apple, grate it and squeeze the juice
For the appetizer roll: Put eggs, starch, mayonnaise, flour and a pinch of salt in a bowl. Mix for 3-4 minutes then put
In a bowl, beat eggs with a blender or whisk, then gradually add sour cream, flour and spices. You will get a thin composition
The meat, after being cleaned of fats and skins, is minced in the machine, together with the onion. After chopping it, mix it with the garlic
Very good for a festive aperitif meal, it has everything it needs: pepper, spinach and charcoal flavor. and a tailor-made look! For
Duck with mushrooms in Moscow
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Duck roll with mango chutney
Duck breast roll with mango chutney and couscous with raisins and orange
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Appetizer roll with eggs
Appetizer roll with eggs, is a cold prepared appetizer, easy and quick to make. From the range appetizer rolls, goes served with other appetizers at a festive meal, and for the fact that it has eggs in the component is perfect for Easter meal approaching.
Preparation Appetizer roll with eggs:
First put eggs to boil, then cool in very cold water so that it folds better.
whites cut into small pieces and mix with cream cheese and greens and 100 g butter at room temperature. Mix well, season with salt, white pepper and chopped green parsley.
yolks crush well with a fork, mix with mustard, soft butter at room temperature and season.
Recipes from readers: Duck breast roll with mango chutney and couscous with raisins / Pătraş Simona
Ingredients: For duck breast roll we need: 1 duck breast, 1 pomegranate, 1 orange, 150 ml white wine, 100 ml pomegranate juice, lemon peel, orange peel, limetta peel, coriander seeds , cloves, mosaic pepper, green thyme.
For mango chutney we use: 350 g peeled and diced mango, 130 g raw sugar, 1 tablespoon olive oil, 1 chopped red onion, 1 teaspoon paprika, 2 tablespoons finely chopped ginger, 3 cardamom pods, 1 / 2 teaspoons ground turmeric, 1/2 teaspoon ground cloves, 1 cinnamon stick, 150 ml apple cider vinegar, 50-100 ml water, 130 g raw sugar, 1 teaspoon grated salt.
For couscous with raisins: 100 g couscous, 100 ml water, 1 tablespoon butter, 1 orange, 50 g brown raisins.
Roll preparation: The boneless duck breast is washed, then notched on the skin side and massaged well with half of the above ingredients on both sides.
In a bowl put the white wine, orange juice, crushed coriander, cloves, orange peel, lemon, limetta, mosaic pepper, pomegranate juice and mix well, then add the duck breast and refrigerate for a few hours ( I left him overnight).
The next day we take the duck breast out of the marinade and fry it in hot oil for 4 minutes on both sides.
Allow to cool, then add the pomegranate seeds on the skinless side, roll the duck breast and tie tightly with a silicone cord.
The obtained roll is placed in a heat-resistant dish, in which we add a little pomegranate juice, duck lard, green thyme, orange peel, lemon, limetta and put in the preheated oven at 180 degrees for 8-9 minutes.
When the roll is ready, take it out of the tray and leave it to cool, then cut it into slices.
Prepare mango chutney: Heat the oil in a pan over medium heat and add the onion, ginger and fry for about 30 seconds. Add the spices and fry for a few more seconds.
Add the vinegar and water, and when it starts to boil, add the sugar.
When the sugar has dissolved, add the whole amount of mango, salt and simmer for 35-40 minutes, until you get a thick sauce.
Preparation cous-cous with raisins: In a bowl put the couscous and add boiling water over it, then leave for 15 minutes covering the bowl.
Add the butter, the raisins hydrated in a little water, the orange juice and put on the fire for 5 minutes, stirring constantly.
Serve the duck breast with mango chutney alongside the couscous garnish with raisins and a glass of white wine!
500 gr chicken breast
a grated teaspoon of ginger
6 cloves of crushed garlic
3 tablespoons olive oil
1 teaspoon thyme
two pepper powders
The key to success for the Greek chicken is the hour spent by the tender breast in the refrigerator, in the company of the beautifully flavored sauce. It's very simple: mix in a large bowl a teaspoon of grated ginger, (much) crushed garlic, lemon juice, olive oil, thyme and pepper.
Cut the chicken breast into pieces and dip in the sauce. After that, cover the bowl and put it in the fridge for a watch (if it leaves you hungry, you can keep it even colder).
Once the wait is over, perch the chicken on a well-heated griddle pan, turning it often so that it is evenly done without drying out. When it is brown, you can match it with a garlic sauce (a few crushed and rubbed puppies with olive oil and a little water) and a cucumber salad with yogurt and - daaaaa - garlic.