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Pork stew with mashed potatoes

Pork stew with mashed potatoes


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Peel and dice the onion, pepper and tomato. Put the onion with the hot pepper in the hot oil. After 4-5 minutes, add the sliced ​​pork, marjoram and cook a little, stirring occasionally. Add half a liter of warm water and simmer.

Meanwhile, peel the potatoes, cut them into cubes and boil them in salted water. After boiling, drain the water and crush, adding oil or butter and warm milk. Season with salt and pepper to taste.

When the meat is almost cooked, add the tomato, season with salt and pepper, boil for a few more minutes and then remove from the heat.

Serve cabbage salad, pickles or anything else you like.

Good appetite!


STUFFED BEEF OR PIG TONGUE, WITH PUREE

Preparation time 40 minutes

Cooking time 18 minutes

Ingredients

SOUP IN WHICH THE TONGUE BOILS

  • 2.5 liters of boiling water
  • 1 teaspoon with a pinch of salt
  • 1 teaspoon peppercorns
  • 1 bay leaf
  • 1 mocov
  • 1 old onion
  • 1 clove of garlic
  • 1 slice of celery - optional
  • 1 small parsnip

HOW DO WE CLEAN AND PREPARE BEEF OR PORK TO COOK IT?

1. Freshly bought tongue will be rinsed under cold running water.

2. When the meat is cooked, put it in the soup. After the soup starts to boil again, the tongue will boil for about 15 to 20 or 25 minutes, depending on how big the animal was. In my case, being veal, I boiled it for about 17 minutes.

3. I took it out on a tray to cool and drain the water for 2 minutes, then I started to peel it off the white skin, a very quick and easy operation.

It will not be left to cool for too long, because it will not peel as easily and beautifully.

4. You will slice it about 7 mm thick.
5. The soup in which it boiled, I do not freeze it or use it in another preparation.
6. Cook a classic mashed potato, recipe here: CLICK.
When you receive guests and find them to buy, don't shy away from the purple potatoes that are very decorative on the table. I love to make my guests smile and surprise them with something new.
It will be served with a Remoulade sauce or based on mayonnaise and a salad. It is very good and the tongue is a clean muscle and not fat at all.
Liv (e) it!


STUFFED BEEF OR PIG TONGUE, WITH PUREE

Preparation time 40 minutes

Cooking time 18 minutes

Ingredients

SOUP IN WHICH THE TONGUE BOILS

  • 2.5 liters of boiling water
  • 1 teaspoon with a pinch of salt
  • 1 teaspoon peppercorns
  • 1 bay leaf
  • 1 mocov
  • 1 old onion
  • 1 clove of garlic
  • 1 slice of celery - optional
  • 1 small parsnip

HOW DO WE CLEAN AND PREPARE BEEF OR PORK TO COOK IT?

1. Freshly bought tongue will be rinsed under cold running water.

2. When the meat is cooked, put it in the soup. After the soup starts to boil again, the tongue will boil for about 15 to 20 or 25 minutes, depending on how big the animal was. In my case, being veal, I boiled it for about 17 minutes.

3. I took it out on a tray to cool and drain the water for 2 minutes, then I started to peel it off the white skin, a very quick and easy operation.

It will not be allowed to cool down for too long, because it will not peel as easily and beautifully.

4. You will slice it about 7 mm thick.
5. The soup in which it boiled, I do not freeze it or use it in another preparation.
6. Cook a classic mashed potato, recipe here: CLICK.
When you receive guests and find them to buy, don't shy away from the purple potatoes that are very decorative on the table. I love to make my guests smile and surprise them with something new.
It will be served with a Remoulade sauce or based on mayonnaise and a salad. It is very good and the tongue is a clean muscle and not fat at all.
Liv (e) it!


Ingredients mashed sweet potatoes

  • 2 large sweet potatoes (350 grams / piece)
  • 2-3 cloves of garlic (optional)
  • salt
  • 25 grams of butter
  • 75 ml. cooking cream (with 12% fat I used)
  • white pepper to taste
  • spices to taste, I put ground cumin

How to prepare sweet potato puree

Cooking sweet potatoes

Sweet mashed potatoes can be made in two ways: we can bake sweet potatoes or we can boil them. We will choose the most convenient option for us. We have to take into account whether or not we have access to the oven, as it can be occupied with something else or simply, it is possible that some readers are in the kitchenette of a student dormitory with nothing but a hob. We must also take into account the time we have available. Baked sweet potatoes will be ready in at least 45 minutes, but the same sweet potatoes will boil in 20 minutes.

Baked sweet potatoes

For a mashed baked sweet potato, they will start, of course, by turning on the oven, setting it at 200 ° C. Wash the sweet, peeled potatoes well, squeeze them and put them in a tray. Put them in the oven for 45 minutes & # 8211 1 hour (depending on the size of the potatoes). They are ready when they are very soft, and can be easily pierced with a fork. Peel a squash, grate it and squeeze the juice.

Boiled sweet potatoes

1. For a mashed sweet potato from boiled potatoes, first boil a saucepan with 1.5 liters of water. We wash, then dry and peel the main raw material.

2. Cut the sweet potatoes into cubes about 3 cm. Add 1 teaspoon of salt to boiling water, then add the sweet potatoes, all at once. Optionally, we add a few whole cloves of garlic, only if you like the flavor. The taste of garlic will be subtle, not exaggerated and in my opinion it fits very well. When the water starts to boil again, reduce the heat to low and cook the sweet potatoes for 20-25 minutes or as long as it takes for the fork to easily enter them (to be very soft), then drain them of water.

Preparation of puree

1. Whether we have boiled or baked sweet potatoes, we will continue to do exactly the same. While hot, the sweet potato pulp (well cleaned, in the case of baked goods), is finely crushed with a blender or other pastry tool. Look, another advantage over ordinary potatoes, if in those cases, it is absolutely forbidden to process them with the blender, in the case of sweet potatoes it is highly recommended. That's because these sweet potatoes are not rich in starch again mashed potato recipe (white) I wrote that starch is adversely affected by vigorous mechanical processing. From the very beginning, add butter, as well as spices (if you decide to use them) to the sweet potato puree (while it is hot).

2. Adjust the consistency of this sweet potato puree with cooking cream in the desired amount. If you want it more fluid, put more cream, if you want it more consistent, less. Mix well, match the taste with salt and white pepper.

Serving and variants

This sweet potato puree is served hot as a garnish, and can successfully replace the usual potato puree. The recipe is permissive and you can adapt it to your taste, adding other cooked or cooked vegetables (eg carrots, parsnips, etc.), various herbs (such as finely chopped leaf onions) or your favorite spices.


Pork breast with barbeque sauce

Today we make a delicious and tender pork breast with barbeque sauce, a simple but tasty and nutritious recipe.

Lust is not discussed, it is exacerbated, that's what I thought to myself this morning when I found some beautiful slices of pork breast in the neighborhood butchery. I have

I took a few and quickly went home and prepared them simply, quickly, but very tasty and sticky.

The ingredients are so simple and accessible to everyone, the preparation method being very simple that you only have to respect the step-by-step preparation method, but also the specified quantities.

The preparation time is relatively very short and can be associated with rice, natural potatoes, couscous or with a creamy, fine and delicious mashed potatoes.

Stay together for the list of ingredients, but also the simple way of preparation, described step by step.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

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Ingredient:

  • 1.8 kg sliced ​​pork breast, I had 8 pieces
  • 250 ml dry white wine
  • 200 g mashed tomatoes
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • 4 tablespoons brown sugar, I used cough and it was very good anyway
  • 1 tablespoon mustard
  • Optionally spicy paprika to taste, I put a knife tip
  • Salt and pepper to taste

Method of preparation:

In a bowl put the tomato sauce with the spices, mustard and mix.

Preheat the oven to 200 degrees Celsius.

We cut the pieces of pork breast in 2, so we will get 16 pieces. Season them with salt and pepper, put them in an oven tray with the wine and put them in the oven covered for 50-60 minutes. We check if they are cooked and if they still have liquid.

Reduce the oven temperature to 180 degrees Celsius. We turn the pork breast slices on the other side and if they are already cooked we take the lid off and leave them without the lid until they brown a little, somewhere around 15 minutes.

Grease with the sauce prepared earlier and put back in the oven for another 5 minutes, after which they are ready to serve.

I put them on a bed of mashed potatoes and some pickles next to them. Good job and good appetite!


Baked pork stew with fennel and turmeric

This cold and gloomy weather today challenged me to prepare a warm, consistent and good lunch, that's why I chose to make a fried pork stew with fennel and turmeric, full of flavors, to keep us warm.

1/2 tablespoon curry paste

1/2 tablespoon shrimp paste

red wine and beef-pork stock

I cut the meat into cubes, then I marinated it for 2-3 hours in orange blossom water, rice vinegar, cinnamon, turmeric, hot smoked paprika, ground cumin and a little salt.
I chopped the onion and the vegetable, not very small, I hardened them in a little oil in which I added the curry paste and the shrimp paste, the carrot cut into slices and I left it on the right heat, stirring from time to time.

I also added in this phase the fennel seeds that I hardened together with the onion and the carrot.

After the vegetables softened, I added the meat with the marinade, I mixed a little and when the stew started to boil I added a cup of red wine, a cup of beef stock, 100 gr of well-washed red lentils and I put the pan in the oven.

Once in about half an hour, I took the pot out of the oven, I added wine and stock in equal proportions if needed.

I boiled the stew in the oven for about 3 hours and the meat softened very well in it, and the small amount of lentils added in addition to an extra taste gave it a thicker consistency.

I made as a garnish a mashed potatoes, parsnips and celery that I boiled in salted water and then I put them in the robot with a cube of butter and I chopped them until I got a very fine paste.


Preparation

1. Peel the potatoes, cut them into quarters and put them in a pot, covered with water. We clean the carrot and celery, cut them into pieces and put them in the pot, next to the potatoes. Add a pinch of salt and 2-3 bay leaves and let them boil. We try them with a fork and when they are cooked we take them out with a spatula in a bowl.

2. We leave them and we clean and chop the onion. Heat a pan with 2 tablespoons of oil and put the onion to harden. Carrot and celery, which have cooled in the meantime, cut them into smaller pieces and place them over the onion in a hot pan. Add freshly ground pepper powder and a pinch of salt. Peel a squash, grate it and chop it finely. We must not let the onion caramelize, but it is enough to become glassy, ​​to soften.

3. Put the hardened vegetables over the boiled potatoes and pass them as well as possible with the fork. If you want and prefer to get a fine puree, of course you can use the blender. Everyone does as they please. I prefer this less fine puree. After passing the vegetables, add a little lukewarm milk and rub the puree with a wooden spoon until it binds well. Add the butter and mix once more to incorporate well. In the end, if we appreciate, we flavor with a little nutmeg.

4. While we are preparing the puree, the ribs are cared for and finished or browned properly in the pan. When serving meals, we can flavor with some greens, we can chop a little green onion on top or we can add a pickle or a green salad.


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.

For meat:
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, 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.


Mashed mashed potatoes with minced meat and leurda

My boys really liked this kind of bite!
They told me that this is how they want me to prepare it from now on and they gave me the maximum grade, as newer now I am given food grades :))))
[ingredients title = & # 8221Ingrediente & # 8221]

  • For puree
  • 750 gr potatoes
  • enough water to be covered
  • 1 teaspoon salt
  • 50 gr butter
  • dried basil
  • 120 ml of warm milk
  • For the filling:
  • 500 gr minced meat (beef + pork)
  • 1 onion
  • 1 carrot
  • 1 parsley root
  • 1/2 tie leurda
  • thyme
  • pepper
  • 2 tablespoons sweet ketchup
  • 1 tablespoon oil
  • a few drops of water
  • 1/2 bunch of parsley
  • salt to taste
  • For gratin:
  • 2 eggs
  • 2 tablespoons sour cream
  • 1 pinch of salt
  • 50 gr grated cheese

Preparation time: less than 90 minutes

[preparation title = & # 8221Preparation & # 8221]

For the puree, clean, wash and chop the potatoes smaller, then boil them in water to cover and a teaspoon of salt.
Let them simmer over medium heat until they start to crumble.

Don't forget to remove the foam that forms on top.

After they have boiled well, drain all the water, add the diced butter and a little chopped basil and pass them well, then dilute them with warm milk.


For the filling, clean and finely chop the vegetables and heat them in hot oil, adding a little water, a few drops.

Add the meat when the vegetables penetrate easily and sprinkle with pepper, thyme and salt.

Leave the meat on the fire until it is well cooked and mix it from time to time.

Finely chop the leurda as well as the green parsley and add them over the minced meat, towards the end of the preparation, together with the ketchup.
In a heat-resistant bowl, greased with a little butter, place 2/3 of the puree, then add the meat and vegetable mixture and cover with the rest of the puree.


Beat the two eggs with a little salt, add the sour cream and pour them over the puree in the bowl.

Grate the cheese on top and put the dish in the oven for 20 minutes at 180 degrees, or until the food is nicely browned on top.


We served the moussaka with tomatoes and cheese, but it is very good and served with pickles.

Leurda can be replaced with a few cloves of garlic, for those who do not like it.
If too much liquid results during the preparation of the meat, it will drain, so that the moussaka does not come out too soft.