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Pork breast with potatoes and rosemary

Pork breast with potatoes and rosemary


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Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork breast with potatoes and rosemary:

Peel the potatoes and cut them into quarters, place in a hyena bowl. Peel a squash, grate it and slice it. The meat is washed and placed on top of the vegetables. Put the rosemary sprigs among the meat. Season everything with salt and pepper and sprinkle sweet paprika and granulated garlic over the meat. Put 2 glasses of water in the pan, cover with aluminum foil and leave in the oven for 40 minutes. Remove the foil and leave for another 15 minutes.


Ingredients Grilled pork breast, marinated in beer

  • 1.5 kg. pork breast with bone (practically, only one rib per person would be enough, if you are not too greedy if you have a craving out of the way, you start the second one, but it is very difficult to go halfway: P )
  • 1 bottle of beer (I used Guinness brown beer, it doesn't matter what it is used for)
  • 2 teaspoons dijon mustard
  • 1 small red onion
  • 2-3 cloves of garlic
  • 2 tablespoons olive oil
  • 1 teaspoon sweet pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon finely chopped rosemary (leaves)
  • salt and pepper

Preparation Grilled pork breast, marinated in beer

Marinating

Crush the garlic, finely chop the onion, place in a bowl and mix with 1 teaspoon of salt (or to taste), paprika, 1 teaspoon ground pepper, chopped rosemary, brown sugar, olive oil and mustard. Dilute with beer, mix very well and pour over the meat in a large bowl (the meat should be covered with marinade).

The meat is marinated in this bait for at least 6 hours, in the refrigerator. It is ideal to keep marinating overnight.

Grilling

To cook the meat, heat the grill very well (260 degrees Celsius). Drain the marinade meat well (keep it) and bring it to room temperature, take it out of the fridge for 20 minutes before placing it on the grill with the meaty side down, directly above the heat source (hot coals or flame, depends on the grill).

After 5-6 minutes, the meat is turned upside down, positioning it on the grill so that it no longer has direct heat (if you have a gas grill, put out the flame under the meat, if you have a charcoal grill, they are fired with a shovel on either side of the meat).

From this moment, the meat will be cooked over low heat (150-160 degrees Celsius) and covered with a lid, without turning to the opposite side.

After 10 minutes under the lid, grease the meat with the preserved marinade (only the exposed part, the meaty one), an operation that will be repeated every 8-10 minutes until the end of cooking.

After the first 30 minutes of cooking under the lid (and the first 3 rounds of brushing with marinade), you can start to check the meat with a skewer stick. If when the meat is imposed the stick enters very easily, without encountering resistance and when the stick is removed, the released juices are clear, without traces of blood, the steak is ready.

The safest way to know that the steak is ready

A very safe way to determine if the steak is ready is to measure the internal temperature of the meat with a probe thermometer: insert the thermometer probe into the thickest part of the steak, without touching the bone and when it indicates 80 degrees Celsius it is ready. If after 30 minutes there are no clear indications that the steak is ready, continue cooking it in the same conditions, at 160 degrees Celsius and greasing the surface with the marinade every 10 minutes. The cooking time depends on the size of the piece of meat.

Mandatory rest

When it is well done, take the steak off the grill and wrap it with aluminum foil or cover with a lid, leaving it to rest for 15-20 minutes before cutting it.

The rest time is essential for a juicy steak, if it were cut immediately after cooking, the steak would lose all the liquid from the meat fibers and would become dry, so it needs to be tempered before serving.

Cut into slices and serve with salads and garnishes as you like, for us a fresh salad is enough, the star is the steak itself.


Baked pork breast with sage and lemon

Baked pork breast with sage and lemon. Roast pork, brown and crispy. Not just any piece! Chest. Striped, properly, not overly greasy and with the mouse provided. And with 2-3 ribs underneath. Classic I would make it with salt, pepper, paprika and cumin. If we were still talking about changes in Romanian customs, why wouldn't I start with mine?

This baked pork breast is really good! How's the pig? With sage, with garlic. But if I make chicken with lemon and rosemary, and lemon juice makes it brown and crispy, why shouldn't it have the same effect on pork mice? Especially since the acidity of the lemon also cuts from the & # 8222gretaleala & # 8221 fat. And look, there is still room for some potatoes in the tray. I definitely put salt and cumin on that, so it can be a bit of a classic taste!

  • 1.5 kg pork breast, whole piece, preferably with mouse and some ribs and not overly fatty
  • 4-5 sage leaves
  • 3-4 cloves of garlic
  • Juice from & frac12 lemon
  • lemon slices (the other half cut into 4)
  • coarse sea salt
  • freshly ground black pepper
  • 2 teaspoons cumin
  • 2 tablespoons olive oil

Remove the meat pan from the cold and allow it to reach room temperature.


Preparation for the recipe for pork steak in the oven stewed with garlic and rosemary

In this recipe you can use chop, neck, pulp, any kind of meat you have, even ribs with bone. The fact that the steak is cooked in the oven, stewed, will make the result delicious, regardless of the meat used.

What does stewed steak mean?

The steak is cooked over low heat, in a small amount of water and fat, covered with a lid or aluminum foil (WITHOUT TOUCHING THE MEAT). So the meat is smothered in steam, it will remain tender, juicy, without drying.

If you want to go directly to the video recipe, click the picture.

VIDEO RECIPE

The meat is cleaned of skins, possibly degreased if necessary. Wash and wipe with napkins.

With the tip of the knife, drill the pieces of meat, in which you put garlic cloves cut in 2 (bread the meat with garlic.

Separately make a mixture of spices, then massage the meat well on all sides. Now pour 100 ml of water into the bowl and sprinkle the steak with 2 tablespoons of oil.

How to bake pork roast in the oven, stewed with garlic and rosemary

Cover the steak with a lid or aluminum foil and go to the oven. The fire should be maximum for the beginning, for 20 minutes, then reduce to 180 degrees Celsius for another 1 hour (average fire in gas ovens).

After this time, remove the foil and check the steak: Prick it with a fork and if it enters easily and no liquid comes out of the meat, our steak is ready. If liquid comes out, cover again and leave in the oven until it penetrates well.

It is not a specific time, it depends on the type of meat, the thickness, the age of the animal, the way it was fed & hellip

If it is ready, now add the wine and put it in the oven, on high heat, without foil or lid. Leave for 10 & ndash 15 minutes, until nicely browned.

Vegetable garnish

We prepare the vegetables for the garnish: the potatoes and the carrot are cut into pieces (see in the video recipe), the peppers are cut into strips, the onion is cut into 4 if it is big, if it is small, as I had, it is left whole. If you have cherry tomatoes, put a few tomatoes on top.

You can also use mushrooms, broccoli, zucchini, eggplant & hellip

Remove the meat and keep warm. Put the vegetables in the sauce left over from the steak and put everything in the oven for 20 minutes.

Presentation and serving for stewed in the oven

Place the steak on the plate, with the vegetables next to it and sprinkle everything with a little sauce. The steak sauce is served separately, in the saucepan, everyone puts, if and how much they want, in the plate.

If you don't like this garnish, you can choose something else, just as tasty:

Natural potatoes with butter and green parsley

Don't forget a seasonal salad, a glass of red or rose wine and a lot of good cheer, with the people you love.

This, yes, is that kind of good food to share with loved ones. I recommend you try the Italian tiramisu recipe, it can be a perfect dessert for a family meal.

Good appetite and increase in tasty, natural and healthy cooking!

Don't forget to look for Gina Bradea recipes, whenever you need a simple and tasty recipe, or when you don't know what else to cook & # 128578

Recipes with Gina Bradea & raquo Recipes & raquo Baked pork stew with garlic and rosemary


  • 1.2 kg pork ribs
  • 200 ml of red wine
  • 5-6 tablespoons oil
  • 2 sage leaves
  • 2 bay leaves, rosemary
  • 1 teaspoon paprika
  • salt, pepper, thyme
  • 3-4 cloves of garlic

We put the washed ribs in a tray and sprinkle them with salt, pepper, thyme, paprika and sliced ​​or crushed garlic. We also add the sage leaves, the bay leaves and the rosemary needles. We pour the oil, the wine and we put enough water to cover the ribs. .

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Pork tenderloin with rosemary

If you want to surprise your loved ones with a delicious dish, you can try to prepare pork tenderloin with rosemary.

Ingredient:

• 800 g pork tenderloin
• 4 rosemary sprigs
• 2 small cloves of garlic
• 500 g potatoes
• 60 g butter
• 2 ones
• Salt and pepper

Method of preparation:

Wash the potatoes well and cut them into 2. Chop the onions
Season the pork fillet with salt and pepper, then seal the meat with a little oil at high temperature.
Grease the oven tray with butter, add the pork tenderloin, potatoes, onions, rosemary and garlic and add 2-3 pieces of butter on top
Cook the dish in the preheated oven at 170 ° C (in the CombiSteam Deluxe oven from Electrolux with the 20% Steam function and heat) for 30 - 40 minutes.


Method of preparation

Our favorite steak, especially since I prepare it the day before. the next day it goes straight to the oven.
We have prepared for 5 people:

1) First the meat grows, I asked the butcher to arrange it for me, I chose meat with bone for. that it is more juicy.

2) Separately in a bowl, mix the garlic as in the sauce with oil, salt, pepper, paprika, rosemary, thyme and crushed bay leaves.
3) Grease the meat well with this paste, squeeze the lemon juice over it, cut the onion and oranges into thick pieces and add them to the meat and cover with wine.
Cover with cling film and refrigerate.
4) The next day, put everything in the oven and cover it with aluminum foil.
10 minutes before the end, take the foil to brown nicely.
Cut the meat into slices and arrange in the serving dish, decorated with slices of orange and fresh rosemary, the sauce can be placed directly over the meat or strain and serve separately.
Good appetite:)

Turkey breast steak

In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper

Veal fillets with vegetable garnish.

Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.


URBAN King

Starting from the name of our place, we wanted a modern location, located in the historic center of Timisoara, on one of the busiest streets.

With an industrial air, but at the same time cozy, at Urban King you will feel at home in the middle of the city. Comfortable sofas, urban paintings, but also a perfect atmosphere to enjoy your lunch or dinner with friends or family. From business lunches to family reunions or outings with friends, Urban King offers the perfect place and atmosphere.

We offer 22 tables inside, plus a generous terrace on one of the most beautiful pedestrian streets in the city center.


Pork breast stewed with Lyonnaise potatoes

Ingredient:

  • Pork breast with mice & # 8211 1.5 kg
  • Oil
  • Garlic & # 8211 20 gr
  • Rosemary & # 8211 10 gr
  • Salvia & # 8211 10 gr
  • Thyme & # 8211 10 gr
  • Salt pepper
  • Potatoes & # 8211 1 kg
  • White onion & # 8211 0,800 kg
  • Unt & # 8211 0.200 kg

Method of preparation:

The piece of pork breast must be the same thickness along its entire length. Season with salt and pepper on both sides.

Cut the garlic into slices and bread the piece of meat. The sage, thyme and rosemary are finely chopped and placed on the entire surface of the piece of meat, on the side without the rind.

The piece of meat is rolled with the rind on the outside, then tied. Grease with sunflower oil and bake at 160 ° C for 2 hours and 30 minutes, until the crust turns brown and slightly crispy.

Boil the potatoes in their skins in salted water. Cut the onion into juliennes. Put the butter in the pan, and when it has melted, add the onion and cook until golden. Add the boiled, peeled and diced potatoes. Mix with onions, cook for approx. 2-3 minutes, season with salt and pepper.


Video: The BEST Garlic Baby Potatoes Recipe - SUPER Easy u0026 Delicious!!! (July 2022).


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