Traditional recipes

Wild boar stew

Wild boar stew

Cut the meat into cubes and leave to marinate for 24 hours.

Marinade:

Cut fish onions, carrot slices and celery pieces. Put all the cut vegetables with meat, wine, water, salt, water and green parsley to soak for 24 hours in the cold.

After 24 hours, remove the meat from the maceration and pass it through the cold water jet, as well as put the vegetables in a strainer and pass them through the cold water.

Finely chop the onion and cook in oil, then put the diced pepper, cook a little more then add the drained vegetables and cut the meat into pieces, cook a little longer then add water and bay leaves and let it boil. on the right heat for 1 hour and a half with a lid on the right heat.

Season with salt and pepper if needed

Serve with green parsley, polenta or mashed potatoes.


1. Cut the onion and pepper into slices, grate the celery and the carrot and grind the garlic.
2. Mix all this with wine, water and vinegar. Season with salt, pepper and thyme to taste. Put the piece of meat in this juice.
3. Cover the bowl and leave it to cool for at least 24 hours (ideally 3 days).
4. After the meat has been kept in the bait, put it in a tray with oil and bread with bacon. The juice in which it was placed is also put in the tray.
5. Add the parsley and put it in the oven, taking care to pour the sauce all over the preparation. Leave on medium heat until the meat is browned (about an hour)

Hunting is and will always be a difficult meat to prepare, but with the right tips and recipes, anyone can cook it. wild boar steak as a chef!


The breast is a notoriously hard piece of meat. It takes the best pitmasters up to 18 hours of low temperature smoking to fight beef in an acceptable state of tenderness. But through the miracle of the slow cooker, where moisture and heat combine to turn even the toughest cuts into masterpieces with teaspoons, this smothered breast can be processed into a state of soothing delicacy, with only about 15 minutes of preparation work.

Get our recipe for horseradish cream.


Stewed meat in a jar & # 8211 a convenient preserve for any dish!

Cut into pieces, put in jars and leave in the oven for a few hours. The meat is so tender that it melts in your mouth!

INGREDIENT:

-1 teaspoon ground black pepper

METHOD OF PREPARATION:

1. First wash the jars and lids and put them in boiling water for 5 minutes. A perfect way to sterilize. Then cut the meat into medium-sized pieces. Season with salt and pepper.

2. Place the meat in jars as compact as possible. Add bay leaves and a few allspice berries. If the jars are small, half a leaf will suffice (so as not to taste bitter). Leave a space of 1.5 cm to the edge of the jar.

3. Cover the jars with foil and bake at 170 ° C. As soon as it starts to boil (do not miss this moment, so that the juice does not start to boil and spill), reduce to 110 ° C and cook for 2 and a half hours.

4. Allow the jars to cool in the oven for about half an hour, after which they can be safely closed with lids.

The stewed meat turned out delicious and goes well with any garnish. If you chose a piece only with meat, add some bacon. The top of the jar should be covered with a layer of bacon to keep the air inside. If you haven't cooked stewed meat yet, save this recipe!


Pork stew (Hungarian recipe)

Pork stew (Hungarian recipe)

Pork stew (Hungarian recipe)

INGREDIENTS

  1. 1kg fatter pork cut into cubes
  2. 1 tablespoon lard
  3. 1 teaspoon cumin
  4. 1 red onion
  5. 1 yellow onion
  6. 6 small cloves of garlic
  7. salt
  8. pepper
  9. 100ml broth / tomato paste
  10. sweet Boya
  11. approx. 1 liter of water
  12. green parsley sprinkled on top

Preparation: Pork stew (Hungarian recipe)

Melt the lard in a large pan, and when it has heated up, put the cumin and let it sizzle a little and feel the aroma. Add the meat and mix it well on all sides so that it doesn't stick to the bottom, season with salt and pepper to taste, then let it stir from time to time until the meat is nicely browned on all sides.
After the water has dropped and the meat is red, we add 100 ml of water and let it boil until it evaporates, when it is finished we add another 100ml of water and let it boil again until the water runs out and we do this 2 more times.
Meanwhile, peel the onion and garlic, wash them and pass them either on a small grater or in a blender.
After the 400 ml of evaporated water, add the onion and garlic, stir often so as not to burn until the water left by the vegetables decreases.
Repeat the operation 3 more times with another 100 ml of water, and when it has evaporated and put the broth or tomato paste, let it boil until it starts to sizzle and at the end another 100 ml of water and the sweet paprika, mix often and when not there is no water left, turn off the heat and sprinkle with green parsley.


Preparation

Put the cut meat in a bowl. Chop one of the onions and add to the bowl together with the cinnamon, wine, juniper, bay leaves, garlic and pepper (to taste). Cover the dish and leave the meat to marinate in the fridge overnight or more for up to 2 days.

Remove the meat from the marinade and wipe with paper towels. Drain the marinade and set aside. Chop the rest of the onion. Heat the oil in a flame-resistant pan, add the meat and brown evenly. Then add the chopped onion, carrot and chopped celery and cook for 3-4 minutes, or until the vegetables begin to soften.

Add the marinade liquid, the tomatoes with the juice, the vinegar, the broth, the well-washed mushrooms and the coarsely chopped spices. Season to taste. Bring to the boil, then cover the casserole and cook for about 2 hours, until the meat is tender. Remove the pan from the heat and keep warm while the polenta is cooking.

Cook the polenta until smooth and thick. Mix with the ricotta cheese and rosemary and continue mixing, over low heat, until the cheese is completely absorbed.

Divide the polenta into 4 hot plates, and place the ostropel next to it. Serve immediately.


Philips food processor

Well, you bought something that you don't know how it works or what the accessories are used for.
Are you one of those who buy the most expensive product in the idea that it must be the best and when I get home I don't know how to use even half of the facilities?

God. big is your garden!

Well, mmmm, that was supposed to be constructive criticism. Criticism because I don't understand how someone can spend money on something without knowing what to buy. Constructive because maybe in the future you will be interested in the functions of a device BEFORE buying it. Otherwise, it is possible to get home and find that you threw the money out the window.

No more criticism. I can't give you any pertinent advice because I don't have such a device. But in general, I can tell you that home appliances make noise (sometimes quite loud, as you say) because they have quite powerful motors and gears subjected to quite high forces, generating noise. You don't have to worry! Bineee. now if it starts cutting like a 3-piston tractor. Well, I think you can figure out something's wrong, too. But a uniform, constant noise, even if it is of higher intensity, is a normal one.

The only advice I can give you is to read the instructions carefully and you will find out everything you need to know about your device! If it says there that you can make cake cake, it means you can (but do not exceed the limit quantities).


A sausage recipe

So that we don't have any more discussions: don't confuse the program Back to & # 821790 with the recipes I post on the blog. The program goes on, I am more and more absorbed in Tae Bo, but my readers are not guilty of anything and must continue to receive recipes as they have become accustomed, of all kinds, from all corners of gastronomy. Rest assured, the posts related to the program are marked as such. Now that I've finished specifying for those who can no longer take care of my waist (I notice that there are quite a few in recent days), take a look at a sausage recipe:

It's not my family's traditional recipe, but it's at least an interesting recipe and I'm sure some tasty sausages come out with it, which you can then smoke (here, everyone manages on their own, some have smokers at home, others have neighbors who smokes, others have to turn to the smokers in the city & # 8211 I don't know how things are in Bucharest, but in the rest of the country you can find a place to smoke your bacon and sausages). Okay, let's see what we need: 10 kilograms of pork (meat and front leg, ground together, through a large sieve (you can adapt the recipe for a kilogram of meat, but where's the charm?). Then you have more need 80 grams of garlic, finely ground, 30 grams of black pepper, berries, well crushed but not ground, 20 grains of red peppercorns, well crushed and this.Four tablespoons of paprika and four tablespoons of You still need coarse salt. Put them in a large bowl and knead by hand.

You need another sausage. You can borrow it if you don't already have one. Or buy it, because it's a good investment. The newest are made of plastic, the oldest, food grade stainless steel. You can improvise from a meat grinder.

You also need some intestines. Sheep or pork. Washed, cleaned.

The sausages you see, I kneaded them on Saturday morning, in Sânmartin, Bihor. Numa & # 8217 so, fun.

The sausages are tied, hung and left in the cold overnight to drain the excess juices. Only then do they smoke, two or three times, they don't need more smoke. Of course, the smoke must not come from softwoods but from hardwood. In order to be different from other sausages to the end, you can put cherry or apple or rosemary sprigs in the smokehouse. Stay healthy.


Cut the meat into cubes and brown on all sides. Add salt and pepper, a cup (250 ml) of water and boil covered over medium heat until all the liquid evaporates. Then put the chopped onion and garlic and cook for another 3-4 minutes until they soften.

Meanwhile, clean the mushrooms, rinse them quickly in a stream of water and cut them into slices.

We add them as well, quench them with white wine and boil for 2-3 minutes without a lid, then covered on low heat for 15 minutes to retain as much liquid as possible. After that we add the tomato paste, the paprika (which is missing from the picture :)) and leave for 3-4 minutes. Dissolve the flour in a cup of water and add it, stirring constantly so that no lumps form. (I had it dry) and the stew is ready.

Serve with hot polenta and a glass of wine. Enjoy!

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Video: Σιγομαγειρεμένο Αγριογούρουνο στη Γάστρα. Master Class By Chef Panos Ioannidis (October 2021).