Traditional recipes

Natural potatoes with baked nape

Natural potatoes with baked nape

I seasoned the neck with crushed garlic, salt, pepper, vegeta, paprika and kept it in the fridge until the next day covered in foil.

The next day I put oil in a pan, put the nape of the neck and put it in the oven.

The neck should stay in the oven for about an hour. From time to time it is sprinkled with wine mixed with water. If it is not done, it can be left for even more than an hour.

The potatoes are cleaned, washed and boiled cut in four in salted water.

When the potatoes are cooked, drain.

Sprinkle with melted butter and season with vegeta, pepper.

Serve the neck with natural potatoes.

Sprinkle if we want green parsley on top.

We served it with pickles as I still have a lot from last year but it is also excellent with a seasonal salad.


The best baked potatoes

These potatoes are perfectly baked - they are crispy on the outside and very fluffy on the inside. So, if you want a simple garnish that goes with any food, try this recipe for the best baked potatoes. Baked potatoes are delicious with chicken or pork steak.

  • Training:10 min
  • Servings:5
  • Cooking:30 min
  • Total time: 40 min
  • Category:appetizer

900 g white potatoes, cut in two or four
3 tablespoons olive oil
1 tablespoon chopped herbs (rosemary and thyme)
1 teaspoon coarse salt
1 teaspoon garlic powder
35 g race parmesan

Preheat the oven to the right heat. Combine the herbs, salt, garlic and Parmesan in a small bowl, then set aside the mixture.

Place the chopped potatoes in a large bowl and sprinkle with olive oil. Mix well to cover. Sprinkle the spice mixture and mix the potatoes once more so that they are completely covered. Put them in a not very deep baking tray, and if you have any spices left in the small bowl, put them now.

Bake the pan for 20-30 minutes, depending on how big the potatoes are, until they soften. Serve the best potatoes immediately in the oven as a garnish.


Octopus with natural potatoes

One of my favorite recipes is octopus with natural potatoes. I don't remember when I first ate this combination, but it's been 15 years since I fell in love with this dish.

Octopus with potatoes is a typical dish of Italian cuisine. It is perfectly served as an appetizer or main course. Although we have few ingredients in this recipe, the taste is absolutely phenomenal!

Because I had a beautiful fire octopus in the freezer, my appetite was great but I didn't have much time for cooking, I turned to Heinner's newest friends: the Heinner microwave oven, HMW-20DBKSS, for thawing the octopus, and the cooking multicooker under pressure Heinner HPCK-38BK for its rapid boiling.

The octopus boils in about 40-45 minutes in the pot (on the stove) but in a multicooker with pressure cooking, in just 20 minutes we have an octopus that melts in the mouth.

Before moving on to the recipe, let me tell you a few words about these two Heinner appliances.

Heinner HMW-20DBKSS microwave oven has a capacity of 20L, oven power of 700W and grill power of 800W. It has 8 automatic cooking programs (popcorn, pizza, drinks, potatoes, fish), and the electronic control panel allows you to select functions and power levels with a simple elegant touch of a button.

In addition to the programmable timer with automatic shut-off and defrost function, this microwave oven is also equipped with a safety locking system, so children are protected from danger at all times.

This oven is extremely simple to use, the programs are clearly defined and very easy to set up. I thawed my octopus in 12 minutes, I'll tell you below which program I selected. Buuun, after thawing, all I had to do was put it in the Heinner HPCK-38BK pressure cooker multicooker.

I won't even tell you how pleasantly surprised I was to be under pressure cooking! To be honest, I didn't expect to have such a soft octopus after only 20 minutes. So note 10 with many pluses for this device.

Heinner Alacarte HPCK-38BK pressure cooker multicooker

The capacity of the detachable vessel is 5.7 L, it is a non-stick vessel, very easy to use and clean.

The 14 cooking programs of the appliance offer you various possibilities, so you can try the most varied recipes.

It is equipped with a program for manual preparation, so you can adjust the pressure and cooking time according to the recipe.

The accessories included in the multicooker are: rice spoon, soup spoon, graduated glass, steaming tray and steaming tray support.

Octopus with natural potatoes & # 8211 Ingredients (2 people)

  • 1 cleaned octopus (1.5 kg)
  • 50 ml good quality semi-dry white wine (optional)
  • 1 bay leaf
  • 1 teaspoon peppercorns

Grilled octopus sauce (lemon juice) & # 8211 Ingredient

  • 50 ml olive oil
  • 20 ml of lemon juice
  • salt to taste
  • freshly ground pepper to taste

Natural Potatoes with Parsley and Olive Oil & # 8211 Ingredients (2 people)

  • 4 medium potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped parsley
  • 2 cloves finely chopped garlic
  • salt to taste

Thawing octopus in the microwave & # 8211 Step by step

  • Put the octopus in the microwave oven, close the oven door and set the DEFROST function. The screen displays d1, d2, d3 in turn. D3 is for thawing seafood or fish, D1 for pork or beef, and D2 for poultry.
  • Select the D3 function, turn the TIME / WEIGHT knob where we set the defrost weight and time. For the octopus I set the time to 12 minutes. I pressed the INSTANT / START button.
  • After 6 minutes, the oven emits an audible signal, and we must turn the food on the other side so that the thawing is uniform.
  • After 12 minutes, the octopus was perfectly thawed, ready to cook.

Boil octopus in multicooker under pressure & # 8211 Step by step

  • Put the octopus in the multicooker bowl, add 50 ml of semi-dry white wine, 1 bay leaf and peppercorns.

You will probably wonder if I forgot to mention water. The Neapolitans have a saying: "O purp se coce dint all'acqua soja" & # 8211 octopus boils in its own water. You will notice that after you put it in the pot, even on the fire, it will start to gradually release its own liquid. Wine is not a mandatory ingredient, you can give it up if the little ones will taste this dish.


Baked pork neck simple steak recipe

Baked pork neck simple steak recipe from the whole piece of meat. A pork steak on the tray, brown, juicy, surrounded by golden potatoes. How to make simple pork steak? Everything is baked in the same tray and at the end a tasty sauce is formed.

Baked pork neck is one of my favorite steaks, along with pork breast or by knuckle raw or smoked. These fine pieces of meat are best cooked whole, in pieces of 1-3 kg. And yes, they penetrate in the middle because they bake slowly, over low heat, for a longer time. Towards the end of the recipe you will see a video with the moment of slicing this wonderful pork steak.

It is a shame to slice a large piece of the neck if you want to make it into a steak in the oven. But if you want to grill or fry it, it's something else. Here you will find the recipe for the marinated neck especially for grilling (including tips on frying times).

And here's how I fried it quickly, in the pan, some strips of neck with garlic, onion and pepper & # 8211 like gyros. They also came out very young and red.

The pork neck is well suited for slow baking in the oven, its meat remaining very tender even after 3-4 hours of cooking over low heat. This is due to the fat inserts that are found naturally in the structure of the neck, among the meat fibers.

If you have emotions regarding the penetration of spices in the depth of the meat, I recommend seasoning it 1 or 2 days before and leaving it in the fridge to soak well. It's basically talking about a dry sailor. Under no circumstances should the meat be cut or stabbed with a knife, breaded or mistreated in any way. Through those holes, the natural juice of the meat will drain when baked and you will get a dry and sour steak. Leave the meat alone! Chicken or turkey legs should not be notched either because the bone in them is a good conductor of heat and it will cook the meat from the inside out as well.

From the ingredients below I made 8-10 servings of pork neck in the oven. The neck is still baking. This steak is great on the second and third day, cold, thinly sliced ​​and served as a luxury sausage, just like pork breast with mustard and honey & # 8211 recipe here.


Pork neck with baked potatoes

The potatoes are cleaned as for fried, but thicker. Cut the nape into 2 cm pieces. In a bowl put the potatoes, add oil, salt, pepper, paprika, thyme and crushed garlic and mix, then put in a large tray.

Peel a squash, grate it and put it over the potatoes, then add the meat seasoned with spices for the steak, add water. Put aluminum foil on top and bake for 1 hour and a half.

Pork neck with baked potatoes

Peeled potatoes are cut in half and then sliced ​​and placed in the stove tray. Neck of

Pork neck on baked potato bed

Peel a squash, grate it and squeeze the juice. Season with salt and pepper and place in a pan


Ingredients for the Traditional Gypsy Neck Recipe with Baked Potatoes:

  • 600 gr boneless pork neck
  • 1 kg baby potatoes
  • 300 gr smoked bacon
  • 200 gr red onion (shallot)
  • 200 gr garlic
  • 200 gr butter
  • spices for potatoes
  • 200 gr ketchup
  • 10 gr paprika dulce
  • salt and pepper
  • 1 large tomato
  • green bean sprouts, peas, bamboo
  • Ornate edible flowers
  • 1 bunch green onions
  • 50 g of bellows

Baked pork neck with vegetables & # 8211 a recipe for everyone who will never fail!

Baked pork neck is a great treat. It is perfect if you want to serve a more dietary meat dish, it looks very appetizing, being only good to be served at the holiday table. Where else to put, you can also prepare the garnish at the same time. We present below the recipe for baked pork neck, which ensures your success. Prepare the meat according to the instructions below and the praises will not be long in coming.

INGREDIENTS

-0.5 teaspoon ground black pepper

-5-6 tablespoons sunflower oil

-0.5 teaspoon paprika

-600 g of potatoes (optional)

METHOD OF PREPARATION

1. Wash the meat under running water. Cut the meat into slices, but keep a distance from the base.

2. Peel and squeeze the garlic. Mix it with salt, pepper and sunflower oil. Match with spices to taste and mix again. Rub the meat with the mixture obtained on all sides. Let the meat marinate. It's best to refrigerate it overnight.

3. Cut the bacon into thin slices. Arrange a slice of bacon between each slice of meat. Wash and cut the tomatoes into rounds. Remove the seeds and cut the pepper into rings as thin as possible.

4. Fill the spaces between the slices of meat with tomatoes and hot peppers. Secure the slices of meat with wooden chopsticks. Peel an onion and cut it into several pieces. Stick the onion on the chopsticks with which you fixed the slices of meat.

5. Arrange the meat in a baking bag. If desired, fill the bag with your favorite vegetables, which you will serve as a side dish (peppers, potatoes, etc.). Bake the meat in the preheated oven at 180 ° C for 1-2 hours.

Note: If desired, you can prepare a meat sauce. Just mix the meat juice with wine, flour and soup. Put the mixture on the fire and stirring constantly, simmer until it thickens.


Marinated Neck and Vegetables, in the Oven

Prepare a clove of garlic 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.


Video: Πονοκέφαλος ή ημικρανία από αυχενικό Ζάλη ή ίλιγγος από αυχενικό (December 2021).