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Pork crown with baked potatoes

Pork crown with baked potatoes


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The meat is marinated: 1 clove of garlic, 1 bunch of green onions, peppercorns, salt, 1-2 tablespoons of olive oil, juice of a larger lemon, 1 cup of red wine, peppercorns, 50 ml of honey, the meat is greased with the resulting mixture is put in a special bag and refrigerated until the next day.

The next day, remove the meat, cut the chop close to the bone and arrange it in the form of a crown in the tray, clean and crush the garlic, grease the resulting paste with it, add a cup of red wine, salt and pepper and put in the oven.

Wash, clean and cut the potatoes, add the green onions, salt, add the paprika, add oil and fill with water, and put in the oven.


Leave the meat for 30-40 minutes after which it is tried, grease the meat with the sauce from the tray, and this operation is repeated two or three times, the meat must be done well, after checking it is put back in the oven and it is left to be done, it depends on each person's stove. Check that the potatoes are done.

This is our pork crown with baked potato garnish.

Good appetite


Baked Potato Wreath with Salinate

Baked Potato Wreath with Salinate
It is a simple and good dish for which I chose to use a traditional Romanian product - Salinate. This easy-to-prepare crown is suitable to be a hearty appetizer or even a main course. An extra flavor gives it the pork leg in which the filling is placed and the chop with which the filling from the crown was closed.
I recommend you try the recipe Baked eggs with Salinate.
For 4 people we need the following ingredients for the crown of baked potatoes with saline.

Ingredients Baked Potato Wreath with Salinate

600 g potatoes
7 hard boiled eggs
1 pack of pork pulp
1 pack of pork chop
300 g sour cream 20% fat
salt, freshly ground pepper

Preparation of Baked Potato Wreath with Salinate

The potatoes are washed and boiled in salted water. 6 Boil eggs. The boiled potatoes are left to cool and then cleaned and put on the large grater. Boiled eggs are cleaned and scraped on a large grater.


An oily form is greased with a little oil, and we cover it with slices of pork leg. Mix the sour cream with the boiled egg. Season with salt and freshly ground pepper. In the shape of a guguluf lined with Salinate pulp, we put a row of grated potatoes. Sprinkle with a little salt and put fish from the egg cream composition. The next row is of scraped eggs over which we put again from the cream composition. We continue like this until we finish the ingredients.

The ends left free from the slices of pulp are pulled over the filling and lined on top with slices of chop.
Put the form in the preheated oven and bake the potato wreath for 30 minutes.
Remove the crown from the oven, turn it over on a flat plate and then cut into slices and serve.

For those of you who haven't discovered them yet, salinity are a unique range in Romania, of raw & ndashuscate pork specialties made according to old Romanian recipes matured in a special environment from the old galleries of Turda Salt Mine using only the power of salt and naturally chosen spices with great care.
The value and authenticity of the Salinas are confirmed by the certificate of & ldquo traditional Romanian product & rdquo, issued by the Ministry of Agriculture and Rural Development.


From this exceptional range you can choose between the neck, the leg or the pork breast, the chop, depending on the tastes of each one and what you want to prepare.
They can be found in the Kaufland, Mega Image and Lidl store network. We highly recommend them!


Pork ribs with mustard sauce and honey. The tastiest way to prepare pork ribs

Pork ribs with mustard sauce and honey - surprise your guests with delicious food!

For this delicious recipe you need the following ingredients:

• 1.5 - 2 kg of pork ribs
• 3 tablespoons of honey
• 4 - 5 cloves of garlic
• 2 tablespoons olive oil
• 250 ml of dry white wine
• Salt / pepper / thyme
• 2-3 tablespoons of Dijon mustard

The pork is not sliced ​​but left whole, but it is grown next to the bone, washed and seasoned with salt / pepper, sprinkled with thyme and olive oil. From place to place it is breaded with garlic and left to cool for 2-3 hours.

After this time, place in the pan and add the wine. Put another tablespoon of oil and put in the oven heated to 150 degrees for 1 hour and a half.

Prepare the sauce - mix the honey with the mustard and grease the pork ribs with it. Put it in the oven for another 1 hour, until it catches a crispy and reddish crust.

It can be served with salad or potato garnish!

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.


Pork ribs with baked potatoes

The recipe for pork ribs with baked potatoes was a delicious choice for lunch today. A few days ago I invited some friends to a barbecue, but because I had a lot of meat, I kept 4 pork ribs for another recipe. On Friday the wind blows in my fridge, so I prepared a simple and quick lunch with the remaining pork ribs, potatoes, tomatoes, garlic and thyme.

The recipe with ribs is really very simple, it can be an idea for lunch or even for dinner, if you prefer a richer meal.

I greased the missing ribs with a little oil, salt, pepper and thyme, then left them in the fridge for about 1 hour. You can keep them longer if you want (2-3 hours). If you want, you can also use a little sweet or hot paprika, but this time I chose to make them without them, they were delicious!

Here's how I make a recipe for tender and juicy pork ribs in the oven. I highly recommend you try this simple recipe with pork!

Pork Ribs with Potatoes & # 8211 Ingredients (2-4 people)

  • 4 large pork ribs
  • 4 medium red potatoes
  • 7-8 cherry tomatoes
  • 3-4 cloves of garlic
  • 2 teaspoons dried thyme
  • 4 tablespoons sunflower / peanut oil
  • 200 ml water
  • salt
  • pepper

Baked pork ribs with potatoes & # 8211 Step by step preparation

If we have big pork ribs, we cut them in half. I got 8 pieces from the 4 ribs. If they are not large, it is better to leave them whole.


Pork steak with baked potatoes

Ingredient:
- pork muscles
- potatoes
- granulated garlic
- coriander
- nutmeg
- salt
- pepper


Method of preparation:
Wash the meat well and season it. Leave it for a while for the spices to penetrate the meat, then fry it in a pan with hot oil.

Peel a squash, grate it and cut it into quarters. Place them in a tray, pour a little oil over them, cover them with aluminum foil and put the tray in the oven.
Remove the aluminum foil and sprinkle some greens over them, then leave it in the oven for about 15 minutes, until golden brown.

Put the baked potatoes on the plate with the fried pork. Delicious!

For an even more pleasant aroma, you can pour over Pork steak with baked potatoes a sauce made from sour cream and greens. It will give a very good taste to your dish.


Baked pork neck with baked potatoes

How everything pork neck remains the first second (and not the second) favorite of Romanians, I thought it has nothing to spoil another "recipe" in addition to the other 28 that I have revealed so far. If you don't want to worry too much or lose (almost) all day in the kitchen, you can prepare your meat and potatoes a day (or even two) in advance, so that on the day of the feast you only have to put " semi-finished products ”in the oven and wait for it to cook. It is the ideal option in case you also have guests that you should not neglect. That's why I gave you the quantities for 6 (six) servings. For more or less, apply the simple rule of three. But not at temperatures or cooking times. Two servings will not be made in just 35 minutes at 67 ˚C! (Friends know why)

What do you need?

For steak:

  • 6 slices of boneless pork neck, about 1.2 - 1.5 cm thick (approx. 1 kg of meat)
  • 2 tablespoons soy sauce
  • 3-4 teaspoons Teryiaki sauce
  • 3-4 teaspoons Worcester sauce
  • ½ teaspoon freshly ground mixed pepper
  • 1 sprig of green thyme
  • 100 + 200 mL semi-dry white wine (Sauvignon Blanc or Fetească Regală)
  • 2 tablespoons olive oil.

For gasket:

  • 10 - 12 white potatoes, smaller (about 1 kg of potatoes)
  • 2 tablespoons olive oil
  • Sea salt and black pepper (both freshly ground) - to taste.

How do you proceed?

Wash the meat well, drain the excess water and place in a large bowl.

Pour the soy sauce, Teryiaki sauce and Worcester sauce over the meat.

Add the ground pepper and mix everything well so that the spices and sauces cover all the pieces of meat (use a disposable glove to evenly disperse the spices).

Add thyme and 100 mL of wine, cover the vessel tightly (with food foil, for example) and leave to cool for 12-16 hours (until the next day).

Boil the salted potatoes in salted water, washed beforehand. Let it boil for 12 to 15 minutes after the water starts to boil. Drain, allow to cool, peel and also refrigerate until the next day.

Preheat the oven to 200 ˚C.

Grease a pan with olive oil, place the pieces of meat in a single layer in the pan, pour over the remaining marinade and another 200 mL of wine.

Cover the tray with aluminum foil and bake at the beginning for 1 hour.

Wallpaper another tray with baking paper, in which you put your favorite potatoes cut lengthwise into 4 or 6 slices (depending on the size, to get approximately equal slices).

Season with salt, pepper, olive oil, mix, then place the slices in an even layer.

Remove the tray with the neck of the pork, turn the slices of meat on the opposite side and cover the tray again with aluminum foil.

Put both trays in the oven and leave for another 45 minutes at 200 ˚C, then take them out, mix them in the potatoes (to brown them evenly), turn the meat over and remove the aluminum foil (not necessarily in this order) .

Put the trays in the oven for another 10 minutes, after which you can move on to the next level: serving.

A few green parsley leaves can be spread over the potatoes, and a yogurt sauce with garlic can be added to the meat. Or you can prepare an assorted salad of seasonal vegetables (tomatoes, green onions, cucumbers, peppers,). It goes well with a salad of raw cabbage, or even sauerkraut. Pickled cucumbers or baked pepper salad should not be avoided either.

And if the semi-dry white wine still went in the steak, try a classic rosé Budurească, a semi-dry from the grapes of the Dealu Mare vineyards. You will not regret it.


Baked pork steak with potato garnish

  • Servings: 4 people
  • Preparation time: 20min
  • Cooking time: 2h
  • Calories: -
  • Difficulty: Easy

Baked pork steak is a simple but extremely tasty and certainly successful recipe at any meal, be it a holiday or a family meal. The recipe for baked pork steak took me out, I often admit from the confusion being one of the most consumed dishes in Romania and beyond.


Baked marinated pork ribs, french fries and mujdei

  • Servings: 4 people
  • Preparation time: 12h
  • Cooking time: 1h 30m
  • Calories: -
  • Difficulty: environment

Baked pork ribs, marinated for a long time are the definition of a steak that you never get tired of, along with vegetables, a simple salad or the ordinary french fries, it is the ideal choice for a weekend lunch. I also recommend this recipe for Pork ribs marinated in baked beer


Baked Potato Wreath with Salinate

Baked Potato Wreath with Salinate
It is a simple and good dish for which I chose to use a traditional Romanian product - Salinate. This easy-to-prepare crown is suitable to be a hearty appetizer or even a main course. An extra flavor gives it the pork leg in which the filling is placed and the chop with which the filling from the crown was closed.
I recommend you try the recipe Baked eggs with Salinate .
For 4 people we need the following ingredients for the crown of baked potatoes with saline.

Ingredients Baked Potato Wreath with Salinate

600 g potatoes
7 hard boiled eggs
1 pack of pork pulp
1 pack of pork chop
300 g sour cream 20% fat
salt, freshly ground pepper

Preparation of Baked Potato Wreath with Salinate

The potatoes are washed and boiled in salted water. 6 Boil eggs. The boiled potatoes are left to cool and then they are cleaned and put on the large grater. Boiled eggs are cleaned and scraped on a large grater.


An oily form is greased with a little oil, and we cover it with slices of pork leg. Mix the sour cream with the boiled egg. Season with salt and freshly ground pepper. In the shape of a guguluf lined with Salinate pulp, we put a row of grated potatoes. Sprinkle with a little salt and put fish from the egg cream composition. The next row is of scraped eggs over which we put again from the cream composition. We continue like this until we finish the ingredients.

The ends left free from the slices of pulp are pulled over the filling and lined on top with slices of chop.
Put the form in the preheated oven and bake the potato wreath for 30 minutes.
Remove the crown from the oven, turn it over on a flat plate and then cut into slices and serve.

For those of you who haven't discovered them yet, salinity are a unique range in Romania, of raw-dried pork specialties made according to old Romanian recipes matured in a special environment from the old galleries of Turda Salt Mine, using only the power of salt and natural spices chosen with great care.
The value and authenticity of the Salinas are confirmed by the certificate of “Romanian traditional product”, issued by the Ministry of Agriculture and Rural Development.


From this exceptional range you can choose between the neck, the leg or the pork breast, the chop, depending on the tastes of each one and what you want to prepare.
They can be found in the Kaufland, Mega Image and Lidl store network. We highly recommend them!


Similar recipes:

Pork chop with potatoes

Pork chop with potato garnish and sauce, lined with breadcrumbs and sprinkled with grated cheese.

Stuffed pork chop like in Mures

Pork chop with ham and mashed potatoes.

Fried pork chop recipe, served with rice garnish and mashed potatoes and hard-boiled egg slices and greens on top.



Comments:

  1. Vudokus

    Bravo, seems brilliant idea to me is



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