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For the Easter meal, in the absence of the lamb steak (which I don't even know how to cook and I didn't have where to get the lamb from), I made a tender steak on the tray, a recipe taken from a book dear to me ... "350 recipes from Moldova to Stephen the Great" ". So I present to you, dear ones, the recipe, because I assure you that it is delicious and especially ... tender ...
- 500 gr pork leg (or even more depending ... but you also have to increase the quantities for the other ingredients)
- 3 cloves of garlic
- 3 skinless tomatoes (because the tomatoes now in the supermarket are not satisfactory in quality, I used a box of diced tomatoes)
- a glass of white wine, good quality
- dill, salt, delicate
Preparation time: less than 120 minutes
RECIPE PREPARATION Pork steak on the tray:
We cut the meat into suitable slices and place them in the stove tray, or the special tray for steaks. Over the meat we put a sauce of oil, wine, finely chopped tomatoes, finely chopped garlic with a knife, dill and half a tablespoon of delicacy. In order to cover the meat, we also pour a cup of water. Then put everything in the oven until the meat is lightly tender and nicely browned on top. From time to time we add more water, if necessary.
Serve with mashed potatoes boiled in water with garlic and rosemary or thyme, and red pickled beetle.
The washed chops are salted and greased with oil, then placed in a tray with a sufficient distance between them. Add peppercorns, thyme, a little oil and wine. Cover the tray with aluminum foil and place in the oven. After half an hour, remove the tray, remove the foil and add the orange slices, brown sugar, butter and put back for 15 minutes.
After the flavors have combined, remove the tray again and with the help of a wooden spoon pour the sauce left in the tray over the pieces of meat. They will return if necessary. Leave it in the oven for another 15 minutes, until the meat is extremely tender. The sauce can be added over the desired garnish or consumed as such with the meat.
UNEMPLOYMENT 2021: How can high school and college graduates get the allowance from the state. Conditions and documents required for ANOFM
Graduates of high school, post-high school or university, who do not find a job within 60 days of graduation, have the right to claim unemployment benefits, as established by applicable law.
The National Agency for Employment informs the graduates of the 2021 graduates that they are expected to register in the records of the institution in order to benefit from all the services provided by the employment agencies in order to integrate them on the labor market. for work.
Graduates of educational institutions who are registered in the employment agencies within their area of residence, as jobseekers, receive free information and counseling services, job mediation, training services, as well as measures to stimulate employment (premiums).
Unemployment for graduates: Documents that applicants must submit
The documents required for the registration of graduates in the records of territorial agencies as persons looking for a job are:
- the graduation diploma or the certificate showing the graduation date
- statement on one's own responsibility & # 8211 on the state of health - Annex_1_Declaration_of_the_health
A graduate of an educational institution means a person who has obtained a diploma or a certificate of studies, in accordance with the law, in one of the secondary, vocational, special, high school, post-secondary or higher education institutions, state or private, authorized or accredited in accordance with the law.
In addition, and special school graduates for people with disabilities, at least 16 years old, they can apply for unemployment benefits, but only if they fail to find work according to their professional training.
They can receive unemployment benefits from the date of graduation.
Specifically, to get state aid, what graduates have to do without a job is to register with the employment agency from the locality or area where he resides.
They must do this, according to the law, within 60 calendar days of graduation and not even a day later, otherwise I lose the right to this allowance.
ANOFM “informs the graduates of education from the 2021 promotion that they are expected to register in the records of the institution to benefit from all the services provided by the employment agencies in order to integrate them on the labor market ”according to a Press Release _-_ ANOFM addressed to graduates_of_education_promotion_2021
Even if they register within 60 days of graduation, graduates will be able to receive unemployment benefits only after this period expires.
State aid will be received for six months, calculated from the end of the 60-day period and the amount of the monthly allowance received represents a fixed amount, respectively 50% of the value of the reference social indicator (ISR).
Considering that in 2021 the value of SRI is 500 lei, the value of the monthly allowance received by graduates this year will be 250 lei.
Unemployment benefit is granted to graduates, according to Law 76/2002, only once for each form of education graduated. On the other hand, if another form of education follows at the time of application, they cannot receive the allowance.
Ingredients Baked boneless pork chop, recipe for a juicy red steak
- 1 piece of boneless pork chop 1.5 kg, partially defatted (it is good to have a millimeter layer of fat that will contribute to both tenderness and taste, in addition, we will not add other fats)
- 1 1/2 teaspoons coarse salt
- 1 teaspoon pepper
- 1 tablespoon chopped rosemary or thyme (or neither if you don't like these flavors)
- optional: 1/2 teaspoon crushed fennel seeds or ground cumin (if you prefer, you can add other spices)
- 1 onion
- 1 whole head + 3 cloves of garlic
- 2-3 sprigs of thyme, fresh rosemary, bay leaves
- optional, for sauce: 150 ml. concentrated chicken soup, 2 tablespoons balsamic vinegar, 30 grams of butter
Preparation of boned pork chop in the oven, recipe for a red and juicy steak
Seasoning and dry marinating
1. Salt, pepper, chopped herbs (if using), 3 chopped garlic cloves and the other spices (I used crushed fennel seeds, I think they fit perfectly with pork) are blended or chopped in a mortar until a semi-dry mixture is obtained. The chop should be cleaned with a sharp knife from the silver skins on the surface, but it is good to keep a millimeter layer of grease. Rub the chop piece well on the whole surface with the prepared spices, then put it in a plastic casserole / bag, close it well and keep it in the fridge for 6-12 hours. Obviously, you can do this in the evening and leave the piece of meat overnight or you can season the meat during the day and leave it until evening. I left it in the morning until about 7 pm, about 8 hours in total.
Meat tempering & # 8211 why is it so important?
2. Before we get to work, the meat must be brought back to room temperature. This means that it will be removed from the fridge at least 1 hour before we actually start cooking it. If the cooking process starts while the meat is still very cold, all the important indications of the recipe, regarding the cooking time, will no longer be valid. There is an expression in international terminology, tempering meat, which defines this process as essential for achieving good and consistent results. During this time, until the meat "acclimatizes", turn on the oven and set at 180 ° C, preferably with ventilation. If you do not have an oven with the ventilation function, set it to 190 ° C.
Browning the meat in a hot pan
3. Heat a large saucepan or pan over high heat. Place the chop piece, previously wiped on the surface with absorbent kitchen towels, with the fat side down. Soon, the fat will melt, allowing us to quickly brown the meat on all sides. This will take about 10 minutes in total.
4. If the same pan / pan in which I browned the meat goes in the oven, it's perfect. If not, we will move the meat to another bowl. I used a large cast iron pan, which I also have a lid on. I cooked the chop from start to finish in it. I added to the pan the onion, cleaned and cut into quarters, as well as the garlic head cut in 2, in width, aromatic herbs and about 50 ml. of hot water. I covered the vessel with the lid. It can be well covered with aluminum foil, in case you do not have a baking dish with a lid. I put the chop in the preheated oven at 180 ° C, ventilated, respectively 190 ° C without ventilation.
Internal temperature for a boneless pork chop in the oven
5. Now we come to what is really important for the success of our steak. The internal temperature of a pork chop cooked according to food safety rules is 71 degrees Celsius. If you want my opinion, with an absolutely subjective title, I find it even more delicious if we take the chop out of the oven when this internal temperature is around 65 degrees. For those who do not know the source of the meat used / those who want a 100% safe product / those who prefer well-cooked meat, 71 degrees Celsius is just right. Also, this internal temperature is the maximum limit. That is if we want to get a juicy steak and not a piece of yak hard to swallow.
How to calculate the cooking time for a piece of baked pork chop
How to do it, because we don't all have an instant reading thermometer or a temperature probe oven to help us figure out when it was enough? Well, we need to calculate the cooking time of 20 minutes / each 450 grams of meat. My piece of boneless pork chop weighed 1.5 kilograms. I calculated and it turned out that I should keep it in the preheated oven at 180 ° C for 1 hour and 10 minutes. After an hour, I removed the lid from the bowl so that the meat would brown on the surface. After the indicated time, I took the pan out of the oven. I inserted the thermometer into the meat so that the tip of the probe reaches exactly its center and & # 8230 As you can see, exactly 71 degrees Celsius, the target temperature.
Note: an instant reading thermometer is very useful for other recipes, it is a tool worth buying and it is not expensive at all, there are thermometers at 50-60 lei.
The rest of the meat after cooking
5. Let the meat rest for 15 minutes before cutting it. During this time, the fibers of the meat will be impregnated with juices and will become soft and delicate.
Optional & # 8211 steak sauce
6. If you want to prepare a sauce for this steak, it's easy to do it during the rest of the meat. Squeeze the baked garlic effectively, it will come out like a cream from the alveoli. Keep this garlic cream aside. Remove the herbs from the pan / tray in which the meat was cooked. Gently dab the dish with kitchen paper, which will absorb the fat. Heat the pot over medium heat and add the balsamic vinegar. Scrape well on the bottom of the bowl to remove any traces of red protein. Immediately add the concentrated chicken soup and baked garlic cream. Boil for 2-3 minutes, then pass the sauce through a sieve, collecting it in a clean saucepan. Bring to a boil in two or three stages and turn off the heat. Add the cold butter cut into pieces and mix slowly until the butter melts and the sauce thickens. Season with salt and pepper to taste and serve hot with the steak.
After 15 minutes of rest, the pork chop steak will reveal a pale pink, juicy and tender inside, as seen in the first image of the article. Serve hot or cold steak, because it is a wonderful alternative to sausages, sandwiches or cold dishes. Warm, it goes well with all kinds of side dishes, I really like it with the potato salad with radishes or sauerkraut.
- 1 kg pork pulp
- 7-8 tablespoons of olive oil
- pepper, marjoram, coriander, ginger powder
- branches of thyme, rosemary, thyme
- 4-5 cloves of garlic
- 200 ml dry white wine
In an oven tray we put the olive oil and on top of the sliced meat. We salt, sprinkle the spices, the aromatic herbs, the paprika, the crushed garlic and we pour the wine.
Cover with water and put in the preheated oven for an hour and about 20 minutes, over medium heat.
When all the liquid has dropped, the steak is ready (if not, add another glass of hot water and boil until it drops).
Serve immediately with your favorite garnish. It is excellent. Good job and good appetite!
If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.
* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!
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Avocado salad & # 8211 Pork steak on the tray & # 8211 Cookies & # 8211 menu
-1kg flour +4 eggs +1 vanilla essence +5 sachets vanilla sugar +25 gr raisins or cranberries +1 packet butter +300 gr powdered sugar +1 teaspoon baking soda with lemon = knead how much milk it needs to be a dough suitable so we can stretch it
-let it to stand for 30 minutes, then spread it in sheets that we cut into shapes and bake.
-cut the zucchini into round or long slices if the zucchini are small (I like to cut them a little thicker) salt them and leave them a little in the bowl, then put them in a strainer to drain the water
-prepare in plates: flour, beaten eggs and breadcrumbs or grated cornmeal (they are also good with cornmeal)
-we prepare the schnitzels and serve them with a garnish of mashed potatoes or rice
Ingredient: 5 slices of pork chop, a clove of garlic, 150 ml chicken soup, 100 ml dry white wine, a bay leaf, 1 thread dried thyme, two tablespoons oil, salt, pepper, paprika
Preparation: preheat to 220 degrees. Prepare a tray in which the slices of meat take place in a single layer. Peel the garlic cloves from the head and clean the outer layers, but leave them in the shell. Flatten with a knife. The meat slices are seasoned with salt, ground pepper and paprika on both sides. Heat the oil in a large pan and fry the garlic cloves for 1 minute, until golden brown, then remove from the pan. Fry the meat in a pan on both sides (about 2 minutes on each side). Remove the meat from the pan. Add the wine to the pan together with the bay leaf and thyme and simmer for 2-3 minutes. Add the chicken broth and simmer until reduced by half (3-5 minutes). The browned meat is placed in the tray, the garlic is sprinkled between the chops, then the wine sauce is poured. Place the tray in the oven for 15 minutes.
Baked pork steak ->
Pork seasoning See more Buy Black peppercorns See more Buy Black peppercorns See more Buy Black peppercorns Our offer See more Black peppercorns 100 g
Cook Assorted Pork Steak in the Oven
- 4 pork ribs
- 4 pcs. fresh pork tenderloin
- 1 pc. smoked pork tenderloin
- 2 tablespoons lard
- salt and pepper
- smoked paprika
- a little dry thyme
- 2 bay leaves
- 1 head of garlic
Method of preparation
First season the meat with salt and pepper fAssorted pork ribs in the oven. Let it cool for 20-30 minutes, covered with fresh foil.
Then melt a tablespoon of lard in the pan and brown the meat over high heat, on all sides, until well sealed.
The smoked muscle did not need prior browning. It comes out fragile anyway, especially since it is smoked naturally.
After browning, place the pork for roasting in an oven tray. Add the fat from the pan, plus a tablespoon of lard. We cut the meat from place to place and insert into slices of peeled garlic cloves. We also add uncooked garlic meat and grains, thyme sprigs and 2 bay leaves.
We cover the tray first with parchment paper, then with foil or aluminum foil. We leave a little space at the ends, we do not seal it tightly.
We put the tray with fAssorted pork ribs in the oven, at 160 degrees for 2 hours.
Then, uncover the steak and let the steak brown for another 30 minutes. We turn it from side to side for even browning.
In the last 10 minutes, grease the meat with a little homemade sweet ketchup, diluted with a little water. It will give a more pleasant color to the steak, but also a slightly sweet taste, in addition to the already spicy.
I hope you find this assorted pork steak recipe useful!
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