Traditional recipes

Breaded bread in the oven

Breaded bread in the oven

Wash the pork leg well and dab it with kitchen towels with excess water.

we cut the hut into 3-4 cm long rounds.

We clean 4 cloves of garlic and cut them in half.

drill the pulp from place to place, put pieces of cabanos and half a clove of garlic.

we wash and chop the green onion.

we clean the dried onion, wash it and cut it into fish.

put the wine and oil in a bowl.

then add the spices: salt, pepper, paprika, bay leaves.

we mix them well.

then add the green and dried onions, then the rest of the cleaned and crushed garlic.

mix everything with a spoon and put the pork leg in that bait.

we put it in the fridge for about 2 hours to let it taste all the spices.

we take a tray and put the pulp in it.

we also pour the batter, and on top we put the chopped tomatoes in tomato sauce, and the whole mushrooms on the edges.

cover the tray with foil and put it in the hot oven.

we open the oven and sprinkle the juice from the tray over the pulp.

after more than half was done, we took the tin foil.

we continue to sprinkle it with the juice from the tray.

when it is ready, let it cool a bit and then serve it.

In addition to the pork leg, I also added 3 chicken legs in the pan.

Good appetite !!!!


IED FRYING IN THE OVEN

Roast goat in the oven prepared simply but with an extraordinarily tasty result. It is a tender, tasty steak, perfect for Easter holidays.

The simplest and best goat steak it doesn't need anything complicated. Not even special spices.

Roast goat in the oven it is delicious and very easy to make.

Any beginner in cooking will try to prepare recipe will be guaranteed success!

I think goat meat is better than lamb. It is even healthier, having fewer calories even than chicken. Goat does not assimilate fat in the edges, such as beef and pork, so it does not raise cholesterol problems. Goats do not grow industrially, they feed only on nature.

As a side dish I had a potato salad like that oriental fasting salad, but with boiled egg slices, without olives and with dressing in larger quantities. My in-laws always use this garnish next to lamb or goat meat. In the last 15 years I have rarely eaten a mashed potato next to the meat prepared for the Easter meal. It would work very well Bavarian potato salad, prepared the day before and stored in the refrigerator overnight. Sauteed vegetables, spinach, rice, baked potatoes or just a big salad like a fatoush salad would work very well.

The wine I had at the table next to this steak was a red wine (a blend of Cabernet and Merlot), but how many huts are so common. Choose a good wine, the one you like best and enjoy the dishes on the table and the people next to you.

After all, the holidays are with and about the family, with good food and wine, along with red eggs, cake and Easter. There are areas in our country where Easter is not consumed, and it is replaced by cakes.

If you want to be inspired and prepare other special steak recipes for Easter, I invite you to click on this link, to discover how to make the best steaks of lamb, goat, turkey or special chicken steaks. You can find all the suggestions for the Easter table if you click here.

I now leave the list of ingredients and how to prepare goat steak in the oven.

Happy and bright holidays!

INGREDIENT:

goat legs
ribs
2 red onions
6-8 cloves garlic
1 large apple or 2 smaller ones
oil
1 cup white wine
1/2 cup water
salt
pepper
dried thyme

Put the oil on the bottom of the tray (so that it is well covered), then arrange the goat meat. Season with salt, pepper, dried thyme. Among the pieces of meat we strain apple slices, garlic cloves cut in half lengthwise and onion slices (cut the onion into 6-8 slices).

Pour the wine and water and cover with foil. Put the tray in the oven, at 180 ° for about 120 minutes, taking care to sprinkle with the juice from the tray. If the juice evaporates, add water and wine, as needed.
Then take the foil and let it brown evenly on both sides.

Baked goat steak can be accompanied by a simple oriental salad or a lemon salad.


Baked Pork

The meat is washed and the holes are made with a knife, where the sliced ​​pastrami and the cleaned garlic (a puppy from place to place) will be inserted from place to place. Season with spice, salt and pepper. The next step is to wash the apples and cut them in four.

We choose a taller vessel (I put it in a pot), we place the meat, the apples next to it and finally we put the wine (about to exceed the meat level). Bake on medium heat for about 2 hours (the meat is thick and must be penetrated), turn on the other side when browned and occasionally moistened with the sauce formed from the pot.

When the sauce has dropped, remove to a plate and cut into slices.
Serve hot with a garnish of your choice (I made mushrooms with sour cream sauce).
Good appetite.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Baked lamb leg with wine

This recipe is consistent and very easy to make. Hardly any preliminary preparations are needed. All you have to do is set aside more time to cook instead, you will be rewarded with the tenderest meat and the tastiest sauce possible. Large lamb legs are ideal for this dish, as they are especially suitable for cooking over low heat. If you cook a smaller pulp from a spring lamb, then cooking will take 1 hour less.

Preheat the oven to 170 ° C / stage 3 on the gas one. In a large saucepan or deep baking pan, place a few tablespoons of olive oil and fry the well-seasoned lamb until browned on all sides. Add the bacon, onion and garlic and continue to cook for another 3 minutes. Then place the herbs and vegetables in the bowl, pour the wine folded in water, bring everything to a boil and cover the contents well with cling film. In the preheated oven, bake everything for 5 hours, until it is well cooked, seasoning the juice left by the ingredients to taste. To serve, cut a thick piece of meat, add some of the vegetables and eat them with some toast, only good for absorbing the sauce.


Baked lamb leg breaded with potatoes

Peel the garlic and cut it into pieces, then peel the onion and cut it into slices. Split the rhombus-shaped pulp with a sharp knife. Grease the surface with harissa sauce. Put a slice of garlic and a sprig of rosemary at the intersections of the sides and straighten with salt and pepper.

Place in a greased pan and leave in the oven at 2000 C for one hour. Lower the temperature to 180 degrees C. Meanwhile, peel the potatoes and cut a hole in them, up to half. Place them around the lamb's leg, sprinkle with lemon juice, season with salt and pepper and place the tomatoes and onions on top.

Add the butter in heaps, pour the red wine over and leave for another 90 minutes in the oven, at 180 degrees C. Turn from time to time.

Serve the lamb leg with the vegetables and sauce to taste.

1 lamb pulp
sos harissa
2 large cloves of garlic
salt, ground pepper
1/2 connection of rosemary
1 kg of potatoes
the juice of a lemon
2 large onions
1 box of chopped tomatoes (400 g)
2 bay leaves
1 cinnamon stick 1 cm
60 g of butter
125 ml of red wine


Lamb leg breaded with garlic, rosemary and tomatoes

1 Preheat the oven to 4/180 o C. Prick the meat from place to place and put 1 slice of garlic, one slice of tomato and a sprig of rosemary.

2 Place the lamb leg in a baking tray and sprinkle with oil. Sprinkle with salt and pepper. Bake for 20 minutes for every 450 g to get the steak in the blood or for 25 minutes for every 450 g for a well-penetrated steak. Before serving, let the steak "rest" for 30 minutes.

Degrease the sauce left in the pan and add 450 ml dry white wine. Put the pot on the fire and boil until the liquid is reduced by half. Strain and add 200 ml concentrate (beef) and boil again for 5 minutes. Mix 1 tablespoon flour with 1 tablespoon cold water and add to the sauce, stirring constantly until the sauce thickens.


Baked lamb leg - a tasty steak from traditional Romanian cuisine

  • Baked lamb leg (Maria Matyiku / Epoch Times) Baked lamb leg

In addition to the classic spices, in the traditional Romanian cuisine the bouquet of flavors of lamb steak is enriched by stuffing with garlic and thin slices of smoked bacon.

The pieces of bacon prevent the meat from drying out during cooking, resulting in a juicy and very fragrant steak with a tender meat that will come off the bone easily.

Lamb steak is served with new potatoes, puree, low spinach and green garlic or your favorite garnish.

Ingredient:

a leg of lamb (top),
6 cloves of garlic, a piece of bacon (optional but recommended),
1/2 teaspoon pepper,

1/2 teaspoon paprika,

1 teaspoon of salt or as desired,

a few ground juniper berries,

1/2 teaspoon coriander,

2 tablespoons oil or a piece of 20 g butter at room temperature,

a few sprigs of rosemary and thyme (fresh or dried)

1 piece of celery root,

Preparation:

The oven is preheated to 200 ° C.

The piece of pulp is washed with cold water, then drained well. The lamb meat is stuffed with chopped garlic pieces and smoked bacon.

In a bowl, prepare the spice mixture to grease the steak. First combine the spices: salt, pepper, juniper, coriander, paprika and dried thyme and mix with the 2 tablespoons of oil or butter and some of the remaining garlic from the breadcrumbs (after it has been previously crushed or given through the garlic press).

Grease the pulp well with the spice mixture and put the steak in the preparation bowl.

Place a uniform layer of slices of carrots, onions, peppers and celery around the leg, then pour a little water, dripping lightly on the inside of the bowl.

Sprinkle rosemary and thyme sprigs over the steak.

The steak dish (without lid) is baked for about a quarter of an hour, until the meat starts to brown on top.

After 15 minutes reduce the heat to 150 ° C. Cover the pot with a lid (or metal foil without the lid) and continue cooking in the oven for one hour. Check from time to time that there is enough sauce in the pan. If the sauce drops too much, add a little hot water.

After an hour, remove the dish from the oven, remove the lid or foil. Using a spoon, sprinkle the steak with the sauce formed in the bowl.

Increase the heat again to 200 ° C. Put the steak dish (without lid) back in the oven and cook until the meat is browned and has a golden crust on top.

The vegetables and the sauce left in the pan are particularly fragrant and tasty and are added along with the steak.

Serve the steak while hot with your favorite salad or garnish. We wish you to enjoy it with your loved ones!


Baked lamb leg with bacon in the oven

A tasty recipe for lamb meat breaded with bacon, spices, garlic, oil, white wine, bay leaf and peppercorns.

Ingredient:

  • 1 leg of lamb
  • 100 g thinly sliced ​​bacon
  • spices for which lamb
  • 2-3 cloves of garlic
  • tray oil
  • a glass of white wine
  • 1 bay leaf
  • a few peppercorns

Method of preparation:

Peel the skin and, with a knife, make pockets in which to insert the slices of bacon. Season it and put it in a pan in which you add 50 ml of oil and a glass of water, pepper and bay leaf.

Put in the oven and during cooking, be sure to sprinkle the meat with the sauce from the pan. When it is almost ready, put the crushed garlic and the wine over the meat and leave it until it catches a beautiful, golden crust. You bring it to the table with lettuce.