- preserve it with pork in its own juice
- 6 potatoes
- pepper, buoy
- 1 onion
Preparation time: less than 60 minutes
RECIPE PREPARATION Puree & meat:
Put the onion to harden..then add the meat cut into pieces.Let it darken a little, then add the spices..let it for 5 minutes and add the broth ... 2 minutes and it's ready.
Boil the diced potatoes ... season with salt..margarine and milk..and the puree is ready
no salt is added..the canned meat is quite salty
MEAT ROLL, POTATO PUREE
Do mletého masa nasypeme lžíci cukru a soli, přilijeme 200 ml vody, vše dobře promícháme a necháme do druhého dne proležet v lednici. Do uleželého mletého masa přidáme ostatní ingredient a vše dobře promícháme.
Jednu ruku si namočíme a dáme trochu mletého masa na dlaň druhé ruky a postupně přidáváme až k předloktí, takže máme na celé jedné ruce hrubý váleček masa, který si uplácáme do tvaru šiš. Volnou mokrou rukou si sekanou na ruce hezky uhladíme a položíme ji opatrně do pekáče, kde ji uhladíme i z druhé strany. After about 200 ml of boiling water, stir for about 40 minutes and stir at 200 ° C. Pak odkryjeme a pečeme ještě 10-20 minut, aby se nám vytvořila kůrčička.
Brambory uvaříme v osolené vodě do měkka, slijeme vodu a rozšťoucháme. Nakonec vmícháme na másle usmaženou cibulku, osolíme, opepříme a přidáme jarní cibulku.
Mashed recipe stuffed with minced meat & # 8211 inspiration by Joseph Hadad
I am writing to you with a full stomach. Very full. :))) I just ate the best mashed bread stuffed with minced meat. But before I give you the recipe, I have to tell you how I came to try it. Darius, like any normal child, looks at recipes in the evening instead of cartoons. Last night, I came across chef Joseph Hadad's Facebook page, which I really admire. And I saw this recipe, which he calls pomme gallet. Of course, the first question was: Mom, when are you making this delicious recipe? It wasn't hard to convince me, so tonight I got to work.
10 month old baby recipes. Crispy apple and apricot
- 6 fresh apricots
- 2 medium-sized apples
- 1 teaspoon of cinnamon
- 1 teaspoon of date paste
- 3 teaspoons almond powder
- 50 g butter
- 150 g of flour
Method of preparation
Preheat the oven to 220 ° C.
Apples are washed, peeled and seeded. Cut into small cubes. Put in a bowl with water, cover and bring to a boil. Add the cinnamon and reduce the heat. Leave for another 5-7 minutes, stirring occasionally.
While the apples are boiling, put the butter and flour in separate bowls and mix by hand until smooth. Then add the date paste.
The apricots are washed, the seeds are removed. Cut into thin slices. Then mix with apples. The composition is poured over the flour mixture and then poured into a tray in which baking paper was placed. Sprinkle with almond powder and bake for 30 minutes. Remove and serve at room temperature.
Method of preparation
For the puree: peel and wash the potatoes, cut them into suitable pieces and boil them in water with a pinch of salt. Let them simmer over medium heat until they start to crumble. . Remove the foam that forms. When they have boiled, drain the water and pass the potatoes, adding butter, warm milk, salt and pepper to taste.
Pt. stuffing: in a saucepan add the 4 tablespoons of oil, put the onion and garlic, finely chopped. Add the minced meat, stir to dissolve and sauté until the juice is reduced. Add the soup, cover with a lid and simmer for about 25-30 minutes until the meat is well cooked. At the end, add the broth, greens, season with salt and pepper and let it boil for a few more minutes. When it cools, add the egg and mix well.
Grease a bowl with butter and cover it with breadcrumbs. Place half of the puree, then add the meat mixture and cover with the rest of the puree. Place the bowl for 15-20 minutes in the preheated oven, then remove and pour over the beaten egg. Put the bowl back in the oven until the egg crust is lightly browned. When it is ready, sprinkle the paprika on top (optional)
Pork with Mashed Potatoes
For mashed potatoes:
Boil, in salted milk (or ½ milk + ½ water), peeled potatoes and cut into cubes, along with 2 tablespoons of oil.
Drain, but keep from the liquid, add the butter to the pieces and mash. Gradually add the warm milk, stirring each time, until you get the desired consistency.
Incorporate sour cream, cottage cheese, vegeta, finely chopped dill, as well as garlic, crushed and rubbed well with the remaining oil.
Season with salt and pepper to taste and beat the mixture well until frothy.
Pour into a heat-resistant dish greased with butter, sprinkle with grated cheese and bake in the hot oven for about 15-20 minutes, over medium heat, or until the cheese is melted and catches a nice golden crust on top.
Crush the garlic and rub it with salt and 1 tablespoon of oil until it becomes a creamy paste. Incorporate the peppercorns and transfer to a larger bowl. Separately, beat the pieces of meat a little with the meat hammer and put them in the bowl with the garlic paste. Mix well so that the meat is wrapped on all sides.
Cover and let cool for 2-4 hours. Heat the rest of the oil, add the meat with the marinade and leave to brown, for a few minutes on each side, over high heat, stirring constantly. Remove the meat and add the pepper to the pan, cook for 2-5 minutes or until half done. Replace the meat, add the wine and simmer for 10-15 minutes, stirring occasionally.
Transfer the entire contents to a serving platter on which you have previously placed the mashed potatoes and squeeze the lemon juice on top. Cut the rest of the lemons into thin, round slices and decorate the edge of the plate, optionally.
Ingredients for shepherd's pie & ndash recipe recycled with puree and steak
- 600 g of puree
- cold meat
- 200 g of grated cheese
- 4 eggs
- 2 cloves of green garlic
- 3 sprigs of green onion
- a shape greased with butter and lined with breadcrumbs or semolina
Preparation for the shepherd's pie recipe
You can read the network written below or find the video recipe below, where you can see the video recipe and you can watch closely how I prepare everything.
Over the puree add eggs. For the beginning we added only 3 eggs, then we see if it is necessary to add more.
Add a teaspoon of salt, a teaspoon of pepper, green onions, green garlic, half the amount of grated cheese. Mix again until you get a homogeneous composition.
Cut the steak and sausage, add them to the composition.
Stir again. We also add the fourth egg.
In this composition you can also add bell peppers, diced tomatoes, zucchini, eggplant, salami, other sausages.
Put the composition in the oven tray and level.
On top we can put a beaten egg with a little sour cream or yogurt or, simply, just grated cheese.
Put the pudding in the oven at a temperature of 200-220 degrees Celsius, fire up and down, in the electric ovens, medium to maximum fire, in the gas ovens.
We have to bake until the egg coagulates, around 20-25 minutes. Open the oven after 15 minutes, to check.
When it has browned very well, we take it out of the oven and we can serve it. & # 128578
Puree pudding with steak and sausages
That's all, this way we got a delicious food, to avoid throwing away the food we have left. We can ingeniously reuse the puree and steak we have left. A puree pudding, an adapted version of the shepherd's pie recipe.
Recipes with Gina Bradea & raquo Recycled & raquo Shepherd's pie & ndash recycled recipe with puree and steak
Ingredients Parsley puree with butter and cream
- 400 grams of parsnips
- 200 grams of potatoes (2 not too big potatoes, you can optionally replace them with the same amount of parsnips)
- 50 grams of butter
- 100-150 ml. 12% fat cooking cream (depending on how thick you want the puree) and white pepper
- grated nutmeg
- if needed, a little warm milk
In short, about the properties of parsnips
Before we get to work, I can not fail to mention at least a few lines about the qualities of parsnips: it is one of the vegetables accessible throughout the winter, at the same time one of the roots richest in nutrients of all kinds and minerals.
Parsley root (Pastinaca sativa) has a sweet and fine taste, fragrant discreetly. To a certain extent, we can say that it is close to the sweet taste of carrots, but with a more aromatic and spicy note. Parsley has a rich content of B vitamins, vitamin C and vitamin A, but also various minerals (potassium, phosphorus and calcium), it is also a vegetable rich in fiber.
Preparation Parsley puree with butter and cream
1. Peel the parsnips with a peeler, wash well, cut into rounds about 2 cm thick and boil in cold water, adding salt from the beginning. It will boil in about 25 minutes, depending on how fibrous it is, the idea is that it should be soft, easy to penetrate with a fork.
2. If you also use potatoes, they are cleaned, washed, cut into pieces and boiled separately in salted water. The idea is that it is not important to boil the potatoes separately from the parsnips, but it will be very difficult to separate the pieces of potatoes from the parsnips and, as it is advisable to treat them differently, that is why it is preferable to boil them separately.
3. After the parsnip is well cooked, drain the water through a sieve, then put it in a bowl, while it is hot, and grind it well with the hand blender (preferably) or crush it with a crusher. of potatoes.
4. Mandatory, after crushing the parsnip, we will pass it through a sieve. This step is necessary to separate the strong fibers it contains from the softer part. Even after passing through the sieve, we will obtain, as seen in the image below, a rather coarse texture, which is why I recommend adding potatoes to this puree.
5. Drain the boiled potatoes and mash well while they are hot.
6. Combine the potatoes and parsnips and mix well. Add the soft butter and mix well until incorporated into the puree, then adjust the consistency by gradually adding the pre-heated cooking cream. Season with salt, white pepper and a little grated nutmeg and it is ready to serve.
Parsley puree with butter and cream, how do we serve it?
Parsley puree is served hot, along with any dishes you use mashed potatoes. Because parsnip puree tends to thicken a lot when set aside, it may need to be thinned a little with hot milk, added spoon by spoon, before serving. May it be useful to you!
How to prepare puree with turkey / chicken
250 grams of minced turkey (or chicken)
Put the minced meat in a pan, add 3-4 tablespoons of water and simmer over medium heat. Stir occasionally with a wooden spoon and let it cook until very well prepared.
You can also add a little water from time to time to cook well. Take the pan when the meat is ready and let it cool to room temperature.
Put the meat in a food processor (in the blender it is passed too hard) and leave until it is finely chopped. Another way is to cut it as small as possible with a knife. If it is too dry, you can add a little more water.
You can keep the turkey meat cooked in this way for three days in the refrigerator if you put it in a container that closes tightly. It can be kept in the freezer in the same container, but for a maximum of three months.
Meat recipes & icircn combinations with imposed ingredients, cooked by competitors from Chef Cătălin Scarlătescu's team
Cristi Boca, av & acircnd as a secondary ingredient ginger, cooked an interesting Duck breast recipe with cauliflower puree, curry sauce and marinated carrots & icircn ginger. This already beloved competitor also received maximum appreciations.
Duck breast with cauliflower puree, curry sauce and marinated carrots & icircn ginger prepared by Cristian Boca
Robert Vasiliu, alias Rgnar, cooked a little uninspired, this time, a recipe for chicken skewers with honey, tzatziki sauce and french fries, with yogurt as the required ingredient. Unfortunately, he was the competitor who left the competition.
Chicken skewers with honey, tzatziki sauce and french fries & ndash Robert Vasiliu
Paul Maxim he chose to cook, av & acircnd as an imposed ingredient grapes, o duck breast recipe with pasta puree & acircrnac with vanilla, pasta chips & acircrnac and grape sauce. Unfortunately, the chefs did not find the taste of the grapes in its plate, which, on the other hand, looked very good. He received the minimum score, but went further saved by Chef Scarlatescu's amulet.
Duck breast with pasta puree & acircrnac with vanilla, pasta chips & acircrnac and grape sauce & ndash Paul Maxim
Cătălin Rizea cooked a duck breast recipe with watermelon sauce and mashed potatoes, av & acircnd as a secondary ingredient watermelon. And he was given the required ingredient that doesn't really match the meat and doesn't keep its taste after cooking, & icircnsă the dish was quite tasty and received the vote to go on with a pretty high score.