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Super simple and fast. And very good .....
- 8 slices of boneless neck
- 3 tablespoons hot sauce of mine
- 3 tablespoons tomato paste
- thyme, rosemary, sage
Preparation time: less than 60 minutes
RECIPE PREPARATION Marinated neck:
Mix the hot sauce with the tomato paste and add the herbs. Grease the slices of meat well and leave them to cool for 2 hours. Then place in the pan and bake for about 40 minutes. I served it with mashed potatoes (puree with milk and butter) and garlic sauce. The meat came out super good, tender and tasty;)
This hot sauce is wonderful! It can be used for almost anything: soups / soups, pasta sauce, pizza, meat. I should do another round because it's over :)
How do I cook grilled pork neck?
We beat the neck slices well with the schnitzel hammer, preferably to buy the boneless neck.
Season them well on one side and on the other with salt, pepper, paprika and grease them with a thin layer of mustard. We put them on top of a plate and cover them with a foil and then keep them cold. It would be preferable to do this operation the night before.
Heat the grill, then grease it with a little fat, preferably bacon and fry the meat, sprinkling it from time to time with a little beer. Here is the most important part, the fire must not be very strong, the meat must remain juicy but also well fried. Of course, its quality also matters.
We take out the meat and until it is fried and we keep the rest of the slices covered with an aluminum foil.
And yes, mustard tenderizes it and gives it a special taste.
You can fry the marinated meat in this way, both grilled and baked, it turns out excellent!
And a little video with the final preparation :)
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Neck marinated in beer and baked potatoes
We leave the pork neck to marinate in the fridge in beer, thyme, olive oil, bay leaves and garlic for 1 hour.
The potatoes are washed well from the ground and wrapped in aluminum foil with 1 tablespoon of butter. The foil potatoes are placed directly in the hot grill or in the hot oven. Bake for 45 minutes.
Fry the pork steaks on the hot grill. It is very important not to beat the meat, otherwise the steaks will be hard and sticky. Return the meat to the grill once. Serve hot with baked potatoes and a very cold and fresh beer!
Marinated pork neck
What does the Romanian like on the grill the most? Pork neck, mititeii and sausages, of course! I'm not a fan of pork neck (I'm not much of a pig fan) but the men in the family love it and so we have to include it in the menu from time to time.
For this recipe we need more special ingredients: tandoori masala, a kind of barbeque mixture that you can find in the international products section of the hypermarket or in organic stores and a mixture of exotic spices (panch puren): seeds cumin, mustard seeds, fennel seeds, sage or onion seeds (kalonji) and fenugreek or fenugreek (fenugreek), which, surprisingly, but you can also find in stores with natural products, so it's very easy to prepare alone the mixture.
& # 8211 5 slices of pork neck
& # 8211 a bunch of parsley
& # 8211 3 tablespoons tandoori masala
& # 8211 3 tablespoons spice mixture
& # 8211 100 ml olive oil
& # 8211 50 ml balsamic vinegar
& # 8211 salt and pepper to taste
The procedure itself is very simple: cut the parsley into small pieces, mix all the ingredients for the marinade and rub the pork onion well with them. We place it in a hermetically sealed bag and put it in the fridge overnight.
Then, we heat the grill, as any Romanian knows how to do it and we throw the neck on the grill. It will be crazy, I promise! Only be patient, keep the meat marinated! You're welcome!
Pork chop stain
Ingredients for pork chop stain:
120 milliliters of soy sauce
60 milliliters of wine vinegar diluted with water (1 to 3 ratio)
2 tablespoons brown sugar
1 tablespoon chili sauce
1 teaspoon ginger
2 steps to prepare pork chop stain:
1. Combine all ingredients and mix well until you get a homogeneous composition. Keep it in the fridge until you use it. The prepared ingredients are enough for 6-8 pork chops.
2. Marinating time is between 4 and 12 hours. The stain can stay in the refrigerator for up to 5 days, after cooking.
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
Marinated Neck and Vegetables, in the Oven
Prepare a garlic sauce rubbed with salt and oil. A few hours before you start cooking, place the whole piece of meat in a bowl, grease it on all sides with the sauce combined with basil, then pour the wine on top and cover. Leave at room temperature, turning the meat a few times.
Meanwhile, peel the vegetables, chop the onion, greens, slice the potatoes and mushrooms. Cook the onion in a little hot oil, just enough to soften a little. Set it aside. In a heat-resistant bowl greased with butter, place a layer of potatoes, salted and peppered, to taste. Center the piece of meat whole or sectioned in the middle, but not to the bottom.
Surround it with the mushroom slices and pour ¾ from the marinade mixed with hardened onions and sprinkle with dill and paprika. Preheat the oven to maximum temperature for 10 min.
Put the heat-resistant dish covered with aluminum foil for about 60 minutes, over low heat, during which time, if necessary, complete with the remaining marinade. Remove the aluminum foil and put it back in the oven for another 20-30 minutes or until the meat is done and nicely browned.
Allow to cool for 5 minutes, then slice the meat.
Serve while hot, serving on a plate, potatoes, mushrooms, meat, a little sauce and sprinkle with green parsley. You can add a lettuce salad.