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Baked mutton with vegetables

Baked mutton with vegetables


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We wash the meat, cut it into large pieces.

We clean the onion, cut it into pieces, peel the carrot and cut it into suitable pieces.

In a bowl, mix the meat, onion, carrot, peppercorns, salt, bay leaf, balsamic vinegar and a few tablespoons of wine.

Mix everything, cover with foil and refrigerate overnight.

We wash the zucchini and cut it into larger pieces, we clean the kapia pepper from the seeds, we cut it.

Mix the mustard with salt, pepper, paprika and thyme, remove the meat from the bowl and with this mixture massage the pieces of meat a little.

In a yena bowl we put the zucchini, kapia pepper, onion and carrot that were soaked in the meat.

We place the pieces of meat, here and there we release the mashed potatoes, then we put the cleaned and sliced ​​garlic.


Pour the wine, add a cup of water, cover the bowl.

We put it in the oven, turn it on and set a suitable temperature.

For 2 hours, 2 hours and something, let the meat penetrate, then uncover it and leave it for another 15-20 minutes, to catch a slightly crispy crust on top.


When it is ready, take it out of the oven, let it cool a bit and serve.

Enjoy your meal!


Baked mutton with vegetables

Baked mutton with vegetables from: mutton, salt, pepper, paprika, vegetable oil, sweet pepper, pumpkin, eggplant, celery root, watermelon and potatoes.

Ingredient:

  • 1-1.2 kg of mutton on the bone
  • salt
  • ground black pepper
  • paprika
  • 1 glass of oil
  • 1 sweet pepper
  • 1 pumpkin
  • 1 medium eggplant
  • 0.5 celery root
  • 300 g of pumpkin
  • 1-2 potatoes

Method of preparation:

Cut the mutton into pieces, marinate it in a mixture of salt, ground red and black pepper and some of the vegetable oil for 3-6 hours depending on how young the meat is.

Cut the vegetables: sweet pepper and pumpkin into large slices, pumpkin, eggplant & slices, celery root and potato & # 8211 thin slices.

Put the marinated meat in a form greased with vegetable oil and put it in the oven for 1.5-2 hours. Put the vegetables in another tray greased with vegetable oil, put the chopped vegetables, add a little salt, put them in the oven and bake for 30-40 minutes.


Sheep pastrami with wine, garlic and thyme, kept to maturity

  • 1 kg of sheep meat
  • 1 head of garlic
  • 3 tablespoons vinegar
  • 300 ml white wine
  • salt
  • oregano

Wash the pulp well, cut it, cut it with a knife, add salt, vinegar and water and leave it to cool for 2-3 hours. Then we clean the garlic, wash it and crush it with the garlic clove.

Put the oil, pulp, garlic in a saucepan, pour the wine on top, season with oregano and salt to taste. Cover the pan with foil and bake for an hour. Add water if necessary to boil well. When the pulp is browned, remove the pan from the oven. Remove the meat to a plate and serve hot. Recipe taken from the publication adevarul.ro.


Spices for mutton / lamb

In general, mutton, with a fairly pronounced but juicy taste, needs strong spices and herbs to give it a note of freshness.

Mutton can be a delicacy if cooked well and seasoned with ingredients
right. But what are the right ingredients for this type of meat?

In order to have all the answers, we set out to gather as much information as possible about the spices that go with this type of meat. And if you want good, authentic meat from local producers, go on obor21.ro and choose the meat exactly that way #How do you like it

Mutton can be a delicacy if it is well cooked and seasoned with the right ingredients, which can balance the tastes that some might find "a bit hot".

Out of a habit that is sometimes difficult to understand, we limit ourselves to eating only at Easter, but those who have come on their pilgrimages to taste at least once a mutton or maybe a sheep pastrami or some lamb sausages or in combination beef -sheep, I understand perfectly when we say that mutton was unjustly neglected. And this in the conditions in which Romania is the third producer at the level of the European Union, after Great Britain and Spain! In other words, we can't say we have no choice.

One stew of mutton, like the one mentioned above, there is no lack of hardened onions, carrots, kapia peppers, salt, peppercorns and coriander, the laurel that soothes the strong smell of sheep and also helps to soften the meat, and finally parsley leaves and a teaspoon of grated ginger.

For a grill with lamb chops with bone or t-bone is enough to use salt, pepper and hot paprika, but if you move the chops to the oven and you miss the taste of Greece, for example, large consumers of sheep, flavored with rosemary, oregano and peel of lemon. And add a tzatiki next to it!

Minced mutton, usually used in pies with Arabic or Turkish meat, it is seasoned quite simply, salt, pepper and hot peppers, onions, but they also have the imprint of the place: cumin. However, it is accompanied, for balance, by liquid, mentholated and slightly salty yoghurts, such as ayran for example.

In general, mutton, with a rather pronounced but juicy taste, needs strong spices and aromatic herbs to give it a note of freshness.

  • rosemary it is naturally, almost, associated with sheep meat, because they have the same geographical reference area: the whole Mediterranean.
  • Mint combines well with mutton steak, for example, and the English mint sauce is clear proof of this love story
  • Dill leaves they give freshness to the aroma, sometimes heavy, of sheep meat
  • Coriander is also present in European cuisine, preferred for its light citrus taste and the feeling of warmth it gives
  • Onion and garlic they are good companions
  • cumin and the sheep go perfectly together, and the sheep and the cumin have strong tastes, which complement each other do not cancel each other out
  • turmeric, we find it in Indian recipes with mutton

Unlike veal, which has a much softer taste than the mature version, beef, in terms of lamb and sheep, things are not the same. Many consider lamb to be almost heavier than mutton. As a result, we can use without mistake the same flavors associated with sheep in general. Maybe just in a slightly smaller amount. But in the chapter "how much”, Every taste and every chef has his say.


Lamb neck with fresh sausages, in beer sauce, in the oven

In my opinion, sheep meat is unjustly blasphemed by many, for no particular reason, as if the eternal slogan "I don't like it" should be replaced by a consistent motivation. There is some controversy about pre-adjusting sheep / ram meat to reduce its smell (what smell, I would say ?!) & # 8211 young meat in vinegar for 2-3 hours with spices and then washing under a jet of warm water or boiling meat in water with spices and throwing liquid in which he boiled the meat (probably did not hear / never ate / did not know how to prepare a real gastronomic wonder & # 8211 mutton soup), etc. or all sorts of cuts of pieces of meat to remove the natural fat of the animal (I do not understand why to remove it and then put oil / pork fat ?!). The shepherds use the salted sheep (fat) in excess when preparing other recipes & # 8211 ram stew with new potatoes.

Memories, memories & # 8230.! As a child, I went with my parents to serve shepherd's stew, prepared by shepherds in their own style. I remember the country celebration (games and jienesti songs) from the end of September (when the sheep came down from the mountain) from the meadow at the entrance to the shepherds' village where it was prepared in some majestic cauldrons (used in the sheepfold for boiling milk) dressed stew. Mamaliga was in high demand.

Recipes, recipes, which of which & # 8230.! I don't think there is a more delicious dish (professional gourmets will applaud me properly) than the mutton steak raised in the sheepfold, in the oven. The steak sauce in which to soften with hot bread makes all the money. Sheep / mutton can also be prepared in the pan & # 8211 pan-fried mutton muscles, with mushroom and vegetable sauce. If somehow, you really want to alleviate the taste of mutton that simandicosii unaware of, you can prepare mutton pulp in mustard sauce. I can't resist the temptation to buy sheep pastrami (from the real one) whenever I see it in the shepherds' gallantry in the market. The real pastrami, from the shepherds, does not resemble in any case the pastrami visible in the market.

The butcher's! The sheep's neck is that part of the animal that only connoisseurs fight to buy (unless the shepherd stopped the animal's neck for him). When I want a sheep's neck, I order it from the shepherds in advance. The animal's neck has a lot of soft meat and quite a bit of fat (just enough). Portioning the sheep's neck is quite difficult (you have to cut the vertebrae of the neck) and only the butcher is the one who can portion it properly. If you arrive with the whole ram's neck, at home and the sausage / ax or your knives are not of good quality and well sharpened, you only risk chopping all the meat. You better let yourself get hurt, take the big stick out of the balcony (if you have it !?) and prepare the whole neck, once. It is true that in addition to a big tuci, you also need a lot of patience (what do you do with & # 8220soriceii & # 8221 that goes through your stomach?), About 6-8 hours for the meat to stay in the hot oven of the stove.

Ingredients needed in the recipe: pieces of mutton, fresh sausages, beer, smoked bacon, potatoes, onions, garlic, leeks, celery, carrots, coarse salt, dried thyme, peppercorns, bay leaves, sunflower oil.

Ingredients

  • pieces of sheep's neck,
  • smoked bacon,
  • fresh sausage,
  • beer,
  • potatoes,
  • celery,
  • carrot,
  • leek.

The smoked ham is cut into slightly larger pieces that are fried in a well-heated cast iron pan in which a little sunflower oil has been dripped (do not emit too much smoke at the next frying). When some fat has formed in the pan, fry the sausages.

Step by step recipe

  1. Frying pieces of smoked bacon.
  2. Fry fresh sausages in smoked bacon fat.
  3. Remove fried sausages and pieces of smoked ham, fried, on a plate.
  4. Fry pieces of mutton in pork fat, over high heat until the fat is evenly browned.
  5. Add vegetables, sausages and ham to the pan. Cover ingredients in a pan with beer.
  6. Bake prepared over low heat for 3-4 hours.
  7. Serve prepared with new, boiled potatoes, on heated plates.

Fried sausages and pieces of smoked, fried ham are removed from the pan on a plate.

The pieces from the sheep's neck are quickly, evenly perishable (on both sides and on the thickness of the meat), in the cast iron pan (investment flour! Even if it is very heavy, it barely moves with one hand), with the fat well heated.

While frying the meat, add the spices: bay leaves, peppercorns, dried thyme.

When the sheep fat is browned evenly, add the vegetables, fried sausages and smoked, fried ham to the cast iron pan. Cover the ingredients with beer (preferably black beer, more flavorful than blonde beer).

Put a lid on the cast iron pan that is placed in the hot oven of the stove, over low heat, for no less than 3-4 hours.

Culinary wonder, hard to describe in words! Younger meat, detached from the bones, can hardly be said to exist. The sauce, a wonder that spreads mysterious scents throughout the house, which tickles your nostrils and urges you, when the housewife takes the lid off the pan, to quickly dip it in the sauce, with some warm bread.

The preparation is served with new potatoes (boiled in water with coarse salt), on heated plates, so as not to grind the sheep fat. The sauce from the preparation drips over the potatoes and around the pieces of meat.

Sprinkle finely chopped greens (dill and parsley) on the preparation.

The preparation is served with a seasonal salad (lettuce, onion and garlic, parsley, moon radish, coarse salt, cherry vinegar) to soften sheep fat.

A cold beer cannot be missing from such a feast.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid mutton. Well prepared, mutton (one of the cleanest meat slaughter animals) is a true culinary wonder. If you don't try, you have no way of knowing.


Aries steak raised in a sheepfold, in the oven

I remembered the mutton I had in the freezer.

After defrosting, peel the skins and bread with whole cloves of garlic and small pieces of pork bacon (if the mutton is fatter, there is no need to bread with pork bacon).

Simandicosii (ie those who are a little bothered by the smell of sheep, but want to try the steak), before breading, can scald the mutton pulp, 5 minutes, in boiling water (it is a shame to burn the meat, it loses its taste).

If you buy a fresh mutton pulp, debone it first, sort the thinner parts on the edges and make some good pieces to put on the grill or to make skewers. The bone of the thigh, with some meat left on it and with the part that the trader gives you as a filling (it just hangs on the scales, right?) You can make them a delicious soup (recipe another time).

Rub the meat well with salt, pepper, thyme and oil (mixed beforehand). Let it rest for about 2 hours in the refrigerator, in a plastic bag.

Fry the meat (whole meat), in lard or oil, in a pan with high edges (in Chinese vock it's only good, I have to buy it), over high heat, on all sides, to catch a crust .

Attention! The fat jumps out of the pan (you don't have to put the lid on) and frys you, on your hands.

Do not fry the meat too much, as it loses its taste, always turn it, on all sides, with a large fork (a spike).

Grease a heat-resistant pan with oil or lard. Place the mutton pulp, put some peppercorns and bay leaves, a few cloves of unclean garlic, a few slices of onion (green onion if you have it). Put in the oven, on the right heat, for about 2 hours. If the liquid in the tray dries, you have too much fire. In order not to burn, you can put a little red wine over the meat.

When the meat bites, take the tray out of the oven and sprinkle it with some red wine. Then leave it in the oven for another hour, until the meat is tender and melts in your mouth. From time to time, try with a fork or the tip of a knife, if the steak has been made.

Serve hot, with mashed potatoes and mashed sauce.

When you bring the plate of steak and puree, to the table, on the same plate, place it in the middle of the table and inhale the myriads that spread.

Don't forget some summer pickles (cucumbers and cabbage), kept in time, cold, in the fridge.

A red wine - the power of the bear, slightly sweet and strong, washes the throat after each mouthful.

It goes great with cold polenta and then fried on the grill (and what if it's puree).

Attention! The heat-resistant tray burns strongly and makes blisters on your hands, if you don't grab it with kitchen gloves or thicker rags.


Baked Pork With Vegetables Jamila

Where else can you prepare the garnish at the same time. The steak is served with vegetables and the sauce from the pan which is strained and poured over the meat. I first did it a long time ago when my father had just been to the doctor.

Pork Neck With Tray With Red Wine And Flavored Vegetables Flavored Dishes

Pork Neck With Tray With Red Wine And Flavored Vegetables Flavored Dishes

Pork Tail Steak With Baked Vegetables Romanian Recipe

Baked Pork Steak Laura Laurențiu

Chicken Legs With Baked Potatoes Jamilacuisine Video Recipe

Pin On Jamie

When the meat is almost done, make a sauce from the 2 dogs, grind the juice from the pan and 2 3 tablespoons of tomato broth.

Baked pork with vegetables jamila. Baked pork neck is a great treat. How to prepare pork steak in the oven seasoning pork. We present below the recipe for baked pork neck that ensures your success. Baked pork steak recipe.

Baked pork neck is one of my favorite steaks with pork breast or raw or smoked pork. Baked pork steak with tomato and garlic sauce is easy and quick to prepare is a fragrant and delicious tender pork steak that can be served at. If you liked our recipe for pork and baked potatoes, don't forget to review it. These fine pieces of meat are best cooked whole in 1 3 kg pieces.

Kapia pepper onions and golden potatoes. Video food recipes explained step by step food recipes culinary recipes video recipes simple video recipes. Reduce the heat, remove the tray from the oven and remove the lid. It is perfect if you want to serve a more dietary meat dish has a very appetizing appearance being only good to be served at the holiday table.

Pork steak on the tray with garlic wine and vegetables. After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with personal care products from babyliss. We pour this sauce trying to distribute it in the whole tray. As you can see I prepared a beautiful piece of pork shoulder which I deboned a bone I used a little later and degreased it.

A roasted pork steak roasted and stewed in the oven extinguished with wine like a kind of low stew. And yes they penetrate in the middle because they cook slowly over low heat for a long time. Add 2 cups of pepper salt water and place in the oven. Turn the piece of meat over or sprinkle with the sauce from the pan and cook for another 25 to 25 minutes until nicely browned.

Video recipe The recipe for Mexican meatballs with vegetables is ideal for the summer. Baked stuffed sweet potatoes video recipe This stuffed sweet potato recipe is super simple and very tasty. Ratatouille in the oven French pot video recipe The recipe for ratatouille in the oven has been my favorite for years. Vinetedovlecei500 g tomato sauce3 a few tomatoes4 5 cloves garlic4 baked peppers1 2 bunch parsley2 3 tablespoons oil a few sprigs of thyme3 bay leaves for instructions and how to.

I salted the meat well, rubbing it everywhere with coarse salt, I rubbed it with pepper and then with ground cumin.


Method of preparation

You can read on the written recipe or go directly to the video recipe by clicking on the picture.

Baked pork neck video recipe

First we will prepare the spice mixture. For 2 kg of meat we put: 2 teaspoons grated salt, 2 teaspoons with a tip of vegeta de casa & ndash recipe here, 1 teaspoon grated pepper, 1 teaspoon thyme.

Baked pork neck with vegetables

To get beautiful portions of meat, about 200 grams each piece, cut the neck piece in half. Then, cut each of the two large pieces into 5 portions. The thickness of the pieces should be about 2 fingers.

We add a teaspoon of the spice mixture we prepared over the potatoes and carrots, and we add the rest over the pieces of meat.

Mix the vegetables very well, then place them in the tray that we will put in the oven. Add the pieces of meat to the pan.

We add the wine over the vegetables and meat, we add the garlic, 2 bay leaves that we break.

Pour in the pan about 100 ml of water and 1-2 tablespoons of oil, just enough to sprinkle a little.

I got 10 servings of meat. We can put the tray in the oven. Cover the tray with aluminum foil or cover the tray with a lid, the baking temperature is around 220 degrees Celsius.

We check the steak after an hour and see if the meat is well penetrated enough. When the meat is well penetrated, remove the foil from above and let everything brown nicely.

Mmmmm it smells good! I can't wait to set the table & # 128578

This is what the tray that has just been taken out of the oven looks like. The meat is brown and well penetrated, and the vegetables are golden, slightly crispy on the outside and creamy on the inside.

Tips from Gina Bradea

-You can also add, if you want, allspice, cumin, coriander, paprika or sweet pepper, rosemary, fennel.

-You can leave the whole neck, the effect will be more wow, but the slices will cook faster and you will not have to cut the steak afterwards.

-The back of the neck is good not to be thinner than 1 cm.

-The first time the cooking is done with the tray covered, it is not left uncovered from the beginning, this way the meat will be tender and juicy, not dry and dry.


Baked mutton, marinated in yogurt.

The challenge for sheep-based preparations is to remove as much as possible the characteristic smell of sheep and this is usually done by marinating the meat in different kinds of stains.

A variant of stain is the Arabic one based on yogurt, a variant that I tried and that gives spectacular results.

In conclusion, I present a solution for cooking lamb leg with elements from several recipes that combined give an excellent result.

The meat is put in the stew for at least 24 hours before cooking and below I present the ingredients for a stain needed for 1.5 kg of meat, I used the boned pulp:

  • 800g fat yogurt, Greek yogurt is perfect.
  • 1 lemon
  • 4-5 cloves of garlic
  • 50 ml of olive oil
  • 1 tablespoon crushed coriander
  • 1 teaspoon salt
  • Freshly ground pepper a knife tip.
  • 2 beers for own consumption.

We start by degreasing the meat as much as possible by removing excess fat and silver skin because much of the strong sheep flavor is given by them.

That's what my cleaned flesh looks like.

Do not overdo it with the elimination of fat, it is good to keep something and cook it.

Wash the lemon well with warm water and grate the peel which is then added to the blender along with the yogurt, garlic, coriander, salt, pepper, and olive oil and mix until the garlic is finely chopped then add the juice from lemon and mix the composition well.

Of all this composition, keep about 100ml in a jar with a lid on the refrigerator until serving, this is the sauce. The rest of the stew is poured into a bowl over the meat and mixed well then refrigerated for a minimum of 24 and a maximum of 48 hours.

Now they drink the two beers in silence.

Remove the meat from the refrigerator at least 1 hour before cooking.

If you don't have two ovens, I suggest you continue with the garnish because we will need an oven for this as well, but it can be reheated while the ready-cooked sheep is resting for about 20 minutes, but we'll see about that later. If you have another idea for the garnish then skip the next steps.

For this dish, I suggest as a side dish a mashed potato and broccoli for which you need the following:

  • 0.5 Kg of potatoes
  • 200gr broccoli
  • 100gr leek
  • 100gr Parmesan race
  • 100gr smoked cheese
  • 2 tablespoons Greek yogurt or cream
  • 2 eggs
  • 2 tablespoons oil
  • Salt and pepper
  • 2 beers for the cook and 1 beer for the cook's help.

Put the potatoes to boil, obviously cut into cubes and when they are almost ready add broccoli and cook together for a MAXIMUM 5 minutes and then remove the broccoli in a colander and drain well and then put on the work table. Drain the potatoes and then crush them well with a fork until you get a puree but not very fine.

Cut the leek into 4 lengths then thin slices and sauté in hot oil until soft then add over the potatoes.

Chop the broccoli with a knife and reach over the potatoes together with the salt, pepper, Parmesan cheese and cheese, mix everything well with a fork and leave to cool for a few minutes.

Add the two beaten eggs over the potatoes and mix until you get a homogeneous composition.

Now if you have pastry rings you grease them with oil then put them in the tray on greased baking paper and it with oil then fill them with the above composition.

If you don't have rings, don't despair. I improvised from some disposable pans that I cut and then made rings with the help of a can of beer for the caliber that I caught between them with a stapler.

Okay, now put in the oven for 30 minutes at 180 ° C.

After removing them from the oven, leave them to cool for a few minutes, then turn them over and leave them like this until the sheep is ready.

I say let's start with the star, that is, meat.

Remove the meat from the stain and drain it well and then rinse it under a stream of cold water and let it drain. Next we will need the following ingredients:

  • 3 diced tomatoes
  • Shalot onions about 6 pieces if they are small as in the photo above.
  • 1 tablespoon capers in salt
  • Chopped parsley
  • Chopped mint
  • Chopped basil
  • 1 lemon
  • Olive oil
  • 2 beers for the sheep chef.

Mix all the above ingredients but keep some of the herbs for the end.

Massage the meat well with the above sauce, place it in the cooking pot and put it in the hot oven at 220 ° C and leave it there for about 40-60 minutes, stirring at intervals of 20 minutes.

Now cover with aluminum foil and let it rest for 20 minutes while we put the gasket in the oven turned off and leave it there until assembly.

After the sheep has rested, cut it and put it on a plate with the puree, vegetables and the rest of the herbs. Don't forget the yogurt sauce, a dry red wine or an ALE beer.


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