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Roast in the oven

Roast in the oven


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Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Oven steak:

This year I prepared the meat a little differently. I sliced ​​the lamb and breaded it with bacon and garlic. I made a bait from the above ingredients. I put the meat in a deep bowl so that it covers the meat as much as possible. The meat returns in a few hours. Keep cold for 1-2 days. Before putting it in the oven, we have to keep it at room temperature for a few hours. Properly cleaned and chopped potatoes are mixed with olive oil and some spices you want. We make a bed of potatoes and put the steak over them. Bake in the preheated oven for an hour and a half at 150 degrees. Halfway through the cooking time, turn the meat over. The meat thus cooked without juice is very tasty. The pork is medium cooked and the lamb is better done. I served it with lettuce.


How do you cook mutton steak in the oven?

  • Because the sheep is a rather sticky meat, we will prepare a sauce to marinate it beforehand. Grate the carrot and parsley root and chop the onion. Boil in a liter of water with thyme and peppercorns for 45 minutes.
  • When the vegetables cool, add the wine, crushed garlic, vinegar and salt to the water.
    This composition is poured over the sheep meat and left to cool for at least 6 hours. It is good that the meat is turned every hour.
  • Now put it in a tray in which you put salt and 6 tablespoons of water. Grease the meat with a little olive oil. Over the pours and the sauce in which he marinated. Leave it in the oven on high heat for 20 minutes and then leave it on low heat for about 2 hours. Make sure that from time to time you turn the meat over and sprinkle it with the sauce from the tray.

What could be tastier than a sheep steak marinade? Try it yourself and you will have a tender and fragrant dish on the Easter table!


Baked pork steak with potatoes

Ingredients

  • 2 pieces pork breast with mouse (approx. 1 kg / piece)
  • 1.5 kg of potatoes
  • 5 onions (both red and yellow)
  • 5-6 cloves of garlic
  • salt
  • black pepper
  • caraway
  • paprika

Method of preparation

For the pork steak on the tray on the potato bed, I first cut the rind. Do not cut very deep, only 1-2 cm deep, without reaching the flesh. We are looking for a deeper tray, large enough. Season the pieces of meat, on both sides, with salt, pepper and cumin. I sprinkled paprika powder over the rind. It is very important to rub the crust thoroughly with salt - this way you will get a crispy crust (salt removes water from the tissues).

Peel the potatoes and cut into 2 or 4, leaving large pieces. Lightly salt. They will eventually be under the meat and thus will be seasoned from the juices drained from the steak. Add the onions cut into 4, and the sliced ​​garlic. The steak will be left in the oven for an hour and a half at 200 ° C (high with gas), so covered. After an hour and a half, remove the foil.

After removing the foil, the steak is left for another 2 hours at 160 ° C (medium to low stage for those with gas). It will cook slowly, it will brown well, all the fat will drain over the potatoes that will also cook. The potatoes do not crumble, they remain whole and juicy, flavored. If you have thinner or less fatty meat, reduce the cooking time. If you choose lean meat, you will also need to add a little lard over the meat.

Baked pork steak with potatoes


If you like it, share it with your friends!




Ingredient:

1 kg pork neck
1 vanata
1 zucchini
1 red pepper
1 green pepper
3 tomatoes
2 onions
6 cloves of garlic
Salt, pepper, paprika, vegetate to taste
Oil

Method of preparation:
We take the pieces of neck and season them well with vegeta, paprika, pepper and salt, to taste.

After seasoning the meat, we fry it in a pan with very hot oil & # 8211 enough to catch a brown crust & # 8211 taking care to turn it on all sides to brown evenly.

After the meat has caught the crust, take it out on a plate and cut it deep - cut it into slices but make sure that the slices remain together at the bottom, then put the piece of neck in a heat-resistant dish previously greased with oil. Between the notches we spread the meat with slices of garlic.
All the vegetables & # 8211 eggplant, zucchini, red and green peppers, onions and tomatoes & # 8211 we clean, wash and cut into cubes and slices.

We put the vegetables cut in this way in a bowl and season them with vegeta and salt, after which we put them around the piece of meat in the bowl. Add a little more oil over the vegetables and meat, then put an aluminum foil on top of the dish and put everything in the oven for 45-60 minutes, during which time we turn the meat from time to time, from one side to the other. Towards the end, 20-25 minutes before removing the preparation from the oven, we take the aluminum foil from the bowl, to let the vegetables drop.




The complete recipe, in pictures, can be downloaded here: Pork steak with baked vegetables (PDF format)


Recipes in pictures & # 8211 baked vegetable steak

Now I want to make you want a steak with baked vegetables. I call on her whenever I want to do something quick with what I have in the fridge. Ingredients and quantities vary. Maybe just not wine. Throw in a tray what meat and vegetables you have around the house, pour about 200 ml of wine. Put in the oven and gataaaa! That, in short. For those who want details, here they are.

meat (3-4 chicken legs or a few pork medallions)
3 medium onions
3-4 medium carrots
5-6 mushrooms
an average eggplant (slices cut a little thicker!)
1-2 bell peppers
3 medium potatoes
4-5 cloves of garlic
spices to taste. I use delicately, thyme and, as the case may be, "mixture for pork steak", taken from the market

Remove the skin from the thighs, then cut them. Cut the garlic cloves into long notches.

Sliced ​​onions and chopped vegetables are added to the meat tray. Sprinkle spices to taste

Then leave in the oven until browned. The thighs turn from side to side

When I use mushrooms, I prick my hats so that they penetrate better

When I make separate trays, one for vegetables, one for meat, then I put wine in both. And onions over both meat and vegetables.


Lamb steak RECIPE. How to make the tenderest roast lamb in the oven

Lamb steak recipe

LAMB FRYING. Lamb steak recipe. Baked lamb steak. Traditional lamb steak. Baked lamb steak with wine. Lamb steak with vegetables. Lamb meat is one of the favorite foods of Romanians during Easter. Although it is an assortment of red meat (which is not highly recommended by specialists), lamb is healthy due to its selenium content. And the lack of this mineral in the body doubles the risk of asthma

SOURCE: Realitatea.net

AUTHOR: Dan Istratie

LAMB FRYING. As the Easter preparations entered the last hundred meters, we thought of telling you something about lamb, the leitmotif of this Romanian holiday.

In addition, it is very tender, and 100 grams of lamb contains: 30.4 proteins, 9.4 grams of fat, 215 calories, 1.2 grams of iron and 95 mg of cholesterol.

Lamb steak RECIPE:
LAMB FRYING. Baked lamb steak. Traditional baked lamb steak. Recipe for lamb steak according to grandmother's recipe. Lamb steak can not be missing from the traditional Easter meal but can be eaten for the rest of the year, especially since in the supermarket you can find lamb at any time. In order for the steak to turn out exactly like the one prepared by your grandmother, you have to follow a simple recipe. The recipe is guaranteed, especially if you put all the herbs and garlic, which are actually the secrets of complete success…

LAMB FRYING. Baked lamb steak recipe. Traditional baked lamb steak. Recipe for lamb steak according to grandma's recipe.

LAMB FRYING. Baked lamb steak recipe. INGREDIENTS: 1 lamb leg (preferably back leg) 2 kg new potatoes 6-7 large cloves garlic 1 large glass of white wine 1 cup water 50 ml olive oil or sunflower 2-3 sprigs rosemary 2-3 sprigs fresh marjoram salt pepper

Traditional baked lamb steak. Recipe for lamb steak according to grandma's recipe

LAMB FRYING. Baked lamb steak recipe.
PREPARATION of lamb steak in the oven:

LAMB FRYING. We wash the pulp very well and wipe it with a kitchen towel. Peel the garlic and cut it into sticks or slices. With the help of a sharp knife, we pierce the thigh deeply from place to place, on both sides. Insert the garlic into the holes formed. Grease the pulp with olive or sunflower oil, rub it with plenty of salt and pepper and place it in a greased pan with a few tablespoons of oil. Add the wine and lukewarm water to the pan and dust the meat with a few needles of fresh rosemary and a few marjoram leaves.

LAMB FRYING. Baked lamb steak recipe. Traditional baked lamb steak. Recipe for lamb steak according to grandma's recipe
Cover the tray with aluminum foil and put it in the preheated oven at 200 degrees for an hour and a half. After the first 30 minutes, take the tray out of the oven and turn the pulp on the other side. Cover it and leave it in the oven for another 30 minutes, after which we discover it again, turn it over and add the new, well-washed but uncleaned potatoes to the tray, plus a few more rosemary and marjoram needles.

LAMB FRYING. Cover again and leave for another 30 minutes in the oven. After the last 30 minutes, uncover the tray and let the pulp and potatoes brown for another 20-30 minutes. All this time, we make sure that the sauce in the tray does not decrease and if this happens, we add warm water mixed with a little wine.

Every 10 minutes, brush the pulp with the sauce formed in the tray. When it is nicely browned, turn off the heat and serve.

When the meat is marinated, it acquires a special taste, color and aroma.

LAMB FRYING. The marinated meat absorbs the liquid in which it is placed, and after it is cooked it is much more juicy. In addition, the meat will be ready much faster.

LAMB FRYING. Ingredient:

White wine
Olive oil
Garlic (preferably green)
Mint
Thyme
A little basil
Bay leaves
Pepper
Sweet Boya
Salt
Finely chop the garlic, mint and basil. All ingredients are added to the wine, mixing to blend. Add salt and pepper to taste.

LAMB FRYING. The amount of bait (marinade) should be enough to bathe the meat. Place the meat in a bowl, preferably larger (yena dishes are excellent), according to bucatarulpriceput.ro.

Pour the batter over the meat and pull a plastic or aluminum foil over it or seal it with a lid to seal the dish and force the flavors to stick to the meat. Place the meat dish in the refrigerator.

LAMB FRYING. How to prepare lamb so it doesn't smell
LAMB FRYING. Lamb dishes are the most recommended for an elegant Easter meal. However, some people avoid them or are restrained from them because of the specific smell that sometimes persists until after cooking. Here are some simple tips that will help you reduce or even eliminate this shortcoming altogether.

1. Choose as carefully as possible the meat you want to cook. The younger the chosen meat, the less strident the smell and the easier it is to eliminate. In addition, the body will digest it even easier than the old one.

2. Most of the wine for the smell is carried by animal fat. Remove as much of the excess fat as possible with the knife before cooking.

3. Leave the meat in a liter of water for 3-4 hours. For tenderizing, you can prepare a marinade in which to keep it overnight.

4. Cook lamb with many spices such as thyme, ginger, garlic, black pepper and rosemary. You can also add a teaspoon of lemon juice over the meat, as the effect is similar to that found in fish.

Lamb is sometimes presented as a source of health, other times as a real threat to our body. The first situation is associated with a balanced consumption, while the second with the excess and deviations from the recommendations of doctors and nutritionists.

LAMB FRYING. Lamb meat - health benefits
- It is a rich source of protein: 100 grams of meat provides 60% of the daily requirement for an adult.

- due to the zinc content, the immune system has only to gain, the wounds heal faster, stabilize blood sugar levels and maintain prostate health. A serving of 100 grams contains 38.3% of the daily requirement of zinc.

- Lamb also contains a significant amount of vitamin B12, necessary in the formation of red blood cells, in preventing anemia, for a healthy nervous system and for the metabolism of proteins, fats and carbohydrates.

- Vitamin B3 or niacin is another beneficial element contained in lamb. It provides protection against dementia and other cognitive diseases that come with age. Niacin is also indispensable for healthy skin and for the proper functioning of the gastrointestinal tract.

- Lamb meat contains less saturated fat (only 36% of all gasps are saturated, studies show) compared to other types of meat.

LAMB FRYING. Lamb is very tender, and during this period it is very unlikely to be old, as traders cut lambs strictly around Easter. However, if you shop in hypermarkets, where there are also imported products, you must pay attention to its appearance.

Thus, the meat must have a firm and clean texture, pink in color, and the fat must be white, in no case yellow.

LAMB FRYING. It is preferable to choose lambs that weigh 10-15 kg (live), as the meat will be easier to digest (smaller lambs have meat rich in purines that make digestion difficult).


Recipes in pictures & # 8211 baked vegetable steak

Now I want to make you want a steak with baked vegetables. I call on her whenever I want to do something quick with what I have in the fridge. Ingredients and quantities vary. Maybe just not wine. Throw in a tray what meat and vegetables you have around the house, pour about 200 ml of wine. Put in the oven and gataaaa! That, in short. For those who want details, here they are.

meat (3-4 chicken legs or a few pork medallions)
3 medium onions
3-4 medium carrots
5-6 mushrooms
an average eggplant (slices cut a little thicker!)
1-2 bell peppers
3 medium potatoes
4-5 cloves of garlic
spices to taste. I use delicately, thyme and, as the case may be, "mixture for pork steak", taken from the market

Remove the skin from the thighs, then cut them. Cut the garlic cloves into long notches.

Sliced ​​onions and chopped vegetables are added to the meat tray. Sprinkle spices to taste

Then leave in the oven until browned. The thighs turn from side to side

When I use mushrooms, I prick my hats so that they penetrate better

When I make separate trays, one for vegetables, one for meat, then I put wine in both. And onions over both meat and vegetables.


Duck steak with wine in the oven

We are big fans of duck steak. With cabbage, oranges, apples, potatoes, duck. I don't know why, but we eat it more in the cold season, so it somehow tastes like winter, a holiday for us.

As the cold came a little, I got the urge for this steak. So, because we have no acquaintances who can offer us a house grinder, we went hunting to Kaufland. I looked at her from a fire: big, fat and beautiful. I also shot some white potatoes, onions, garlic and a complete set of constructions with cars, cranes, concrete mixers and excavators (which you don't have to put in the oven) and we left home happy.

While the dandelion was setting up its newly purchased yard on the kitchen rug, I set to work. The preparation time is very short, you have to be patient with the duck while it is in the oven.

-2 kilograms of white potatoes

The duck is washed and dried with absorbent towels, then rubbed well with salt and pepper.

If the potatoes are small and new, wash them well with earth and put them in the pan. If they are large and older, peel them and cut them into thicker slices.

Peel the onion and cut it into juliennes.

The garlic cap is cut whole horizontally.

Place the onion, garlic and duck on top of the potatoes in the pan. The oil is not necessary as the steak will cook in the fat left by the duck.

Place the tray in the preheated oven at 140 degrees C for 3 hours.

At the end of the time interval, add the wine over the duck and sprinkle the steak with the fat left in the pan. Increase the oven temperature to 180 degrees C and leave for another 20 minutes.


Baked rabbit steak in beer

When I find rabbit meat I buy and make a tasty and healthy steak, be it today. Baked rabbit steak in beer, either at wine oven, either with tomato and olive sauce. I have experimented so much as a recipe so far, so any recommendation from you is welcome. You can leave me in the comments at the end of the recipe your tips and I, for the first time when I will cook rabbit meat I will try to take them into account.

Until then, however, I took into account the advice of an Italian chef when I made this rabbit steak recipe in the oven in beer that I will tell you about today. I didn't exactly follow the recipe, but even if I made small changes, the result was extremely delicious.

Ingredients for the rabbit steak recipe in the oven in beer

-a rabbit of about 1.2 kg
-five-six cloves of garlic
-100 grams of butter
-four or five tablespoons of olive oil
-750 grams of blond beer
-salt, pepper, oregano, ground rosemary

Preparation for the recipe for rabbit steak in the oven in beer


About marinating chicken with yogurt or whipped milk

I immediately put the second half in the marinade (in the fridge) and will cook it later. Marinating meat has many benefits that I have detailed here. In addition to impregnating the marinade flavors, the meat becomes even tenderer. Marinades generally have an acidic (sour) component that begins to denature proteins before cooking them. The marinades are made with white or red wine, simple or aromatic vinegar, balsamic, with mustard or sour dairy: yogurt, whipped milk, kefir (kefir).

Yogurt should be simple and natural (preferably from local producers) because it contains ferments and bacteria that help marinate. And whipped milk or kefir are very suitable for this purpose. I am from Arad and I use the whole range from Lactate Pecica. If you do not have whole chickens you can use skin and bone thighs, wings, etc.

The yogurt tenderizes the chicken and the spices and aromatic herbs that we have added to the marinade give a special flavor to the final dish. I put garlic, crushed dried onions, sweet and smoked paprika, salt, pepper, cumin and dried herbs: thyme, oregano, basil, sage, rosemary. Do not spoil a few drops of hot pepper sauce (Sriracha or Tabasco) or dried pepper flakes. Faine arome!

In addition, yogurt contributes greatly to browning the chicken's skin. Look at the gorgeous color!

I used this marinating technique with yogurt and garlic and a lamb leg. A sensational Easter steak has come out! The recipe here. The meat was sweet and tender from the bone alone!

From the quantities below it results approx. 3 portions of chicken with baked yogurt. Marinating the chicken with yogurt can take 24 hours.


If you like it, share it with your friends!




Ingredient:

1 kg pork neck
1 vanata
1 zucchini
1 red pepper
1 green pepper
3 tomatoes
2 onions
6 cloves of garlic
Salt, pepper, paprika, vegetate to taste
Oil

Method of preparation:
We take the pieces of neck and season them well with vegeta, paprika, pepper and salt, to taste.

After seasoning the meat, we fry it in a pan with very hot oil & # 8211 enough to catch a brown crust & # 8211 taking care to turn it on all sides to brown evenly.

After the meat has caught the crust, take it out on a plate and cut it deep - cut it into slices but make sure that the slices remain together at the bottom, then put the piece of neck in a heat-resistant dish previously greased with oil. Between the notches we spread the meat with slices of garlic.
All the vegetables & # 8211 eggplant, zucchini, red and green peppers, onions and tomatoes & # 8211 we clean, wash and cut into cubes and slices.

We put the vegetables cut in this way in a bowl and season them with vegeta and salt, after which we put them around the piece of meat in the bowl. Add a little more oil over the vegetables and meat, then put an aluminum foil on top of the dish and put everything in the oven for 45-60 minutes, during which time we turn the meat from time to time, from one side to the other. Towards the end, 20-25 minutes before removing the preparation from the oven, we take the aluminum foil from the bowl, to let the vegetables drop.




The complete recipe, in pictures, can be downloaded here: Pork steak with baked vegetables (PDF format)



Comments:

  1. Gak

    If only mushrooms were growing in your mouth, then you wouldn't have to go to the forest at least

  2. Ricman

    Well done, your idea is brilliant

  3. Mac Alasdair

    The highest number of points is achieved.Great idea, I agree with you.

  4. Cuartio

    If you don't like it, don't read it!



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