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Goose steak - Exotic flavor

Goose steak - Exotic flavor



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Bone the thighs, grow in the thicker area.

Marinade: mix the garlic with salt, pepper and wine to obtain a paste. Mix with oil and spices.

Rub each piece of meat on the notched side, then drip a drop of vinegar, so a quarter of a tablespoon of vinegar on each piece :). At the end, rub all the pieces together, to homogenize the pasta and to penetrate the flavors well in the meat. Leave to cool for at least 4-5 hours, ideally overnight.

When it is taken out of the fridge, the meat is put in a sieve to drain the juice (which we keep) in a plate.

Put the butter and a tablespoon of olive oil in a Teflon pan, after the butter has melted, put the well drained meat. Simmer on both sides over high heat for about 5 minutes. In the juice left in the pan, put the mushrooms on high heat for about 10 minutes.

Place the pieces of goose in a tray, add a glass of water and marinade drained from the meat, so as not to cover the meat, put a lid to suffocate. Bake at about 200 degrees for an hour. Check after 30 minutes, and if the water drops, add a little red wine.

After an hour, add the tomato paste and Brussels sprouts, sprinkle with red wine and bake for another 15 minutes, then add the hardened mushrooms, along with the sauce from the pan and leave in the oven for another 15 minutes. then add the cherry tomatoes, another 10 minutes and you're done! :)

Good appetite!


Exotic flavor

1. Wash the pork muscle and cut it into thick slices with one finger. Season each slice of meat with salt and pepper and place on the hot grill for a few minutes, turning it to one side and the other.

2. Peel the onion and garlic, cut finely and fry in butter and olive oil. Add a tablespoon of water and brown sugar gradually, taking the pan off the heat from time to time, so that the sugar does not burn. When the caramelized sauce is formed, add the chopped ginger, salt and pepper. Then put the slices of muscle in the pan and turn on both sides a few times to cover with sauce. Leave it on the right heat until the meat is well penetrated and has a golden brown crust. When ready, remove the muscle slices from the pan and keep warm.

3. Put the tangerine slices in the compote in the sauce in which the meat was fried. Add another tablespoon of water, if necessary, and leave on the fire for 2-3 minutes, stirring constantly. Place on a plate next to the caramelized pork muscle and sprinkle with fresh parsley.


Rate with Asian style oranges

I don't eat often the duck, in fact, for many years I refused to eat duck or goose and this for no particular reason. I had some dwarfs I think, so whenever I received geese from the country, I didn't eat. & # 128578 Now I don't eat rabbit and I don't think I'll ever eat & ndash I'm sorry, I'm so cute. & # 128578

This year, we started raising birds, we bought chickens, we also took new chicks to the hatchery or to the shell, we also bought ducks and geese. I had 30 geese (I still have 23), and I bought 5 installments, one died after about 1 week, 4 reached maturity. I cut them last week. From 2 ducks I deboned the breast and the thighs and I made them pastrami (I will write the recipe the next days), one is in the freezer, the whole one (I think what kind I prepare it) and one duck I prepared it now, for Christmas, with oranges .

I did it duck recipe with Asian style oranges, sweet and sour, slightly spicy, with an absolutely fantastic flavor. I got the recipe from a virtual friend, Alina Wood, an extremely housewife Romanian, settled for 25 years in the USA-Idaho. This lady cooks divinely and I asked her to give me a recipe for duck cooked in Asian style, as I saw in the Travel documentaries. & # 128578


Exotic flavor

2. Wash the strawberries well, cut them into small pieces, grind them with a wooden spoon and mix with half the amount of powdered sugar until a paste is formed.

3. Put the red gelatin soaked in a bowl on the fire and mix well until dissolved.

4. Pour the strawberry cream over the dissolved gelatin and leave it on the fire until it boils.

5. Put in four glasses and leave to cool for about two hours.

6. During this time, add the yellow gelatin to the softener and mix the orange juice with the remaining powdered sugar.

7. Put the soaked yellow gelatin in a bowl on the fire until it dissolves, then pour the orange juice mixed with powdered sugar.

8. Let it boil a little more, then put it in glasses and let it cool.

9. Peel a squash, grate it and squeeze the sugar.

10. Put the pudding powder in a glass and mix with 3 tablespoons of milk. Put the sugar in a bowl and caramelize.

11. In another bowl, mix the liquid cream with the rest of the milk and pour over the caramelized sugar. Put the pudding powder and mix over low heat.

12. Take the orange and strawberry jellies from the cold and arrange on a plate.


Simple roast pork leg in the oven

Simple roast pork leg in the oven. Pork muscles on the tray, with reddish crust and fragile and juicy inside. This steak is cooked in the oven and will not give you headaches. We make it with onions, garlic and lard. A madness!

Good steak from pork leg or pork muscles (as housewives call it & # 8211 not to be confused with muscle !!) is made from a whole piece of meat. The biggest mistake is slicing raw meat and cooking it in the oven in a puddle of liquid. People are amazed that the steak becomes & # 8222sole & # 8221.

When we want to make the steak we choose pork leg, shoulder or even the neck & # 8211 whole pieces of at least 1 kg. They will cook until the middle without having to be notched, pricked or sliced. Each cut made with the knife creates points of drainage of meat juices, leading to its drying. Chicken, goose, duck or turkey legs should NOT be cut either! The bone in them is a good conductor of heat that helps them cook from the inside out.

Searching through the old Austro-Hungarian cookbooks I found that in our house the pork steak is made according to the recipes of that time, seasoned with salt, black peppercorns (or ground), paprika (sweet or hot paprika) and cumin possibly thyme) and in lard, with red and white onions and garlic.

Here you will also find the recipe for a peasant steak from smaller pieces of pork & # 8211 see here.

Of course there are & # 8222n & # 8221 spice variants, according to everyone's taste, but this is the recipe that we liked. The sauce (we call it & # 8222saft & # 8221) left in the tray becomes gelatinous after colds and in our house there is a big beating on it. Eat some on pita of house with red, green or leek onions.

We also eat the pork steak cold. It is extraordinarily good! It can be sliced ​​very thin and with it you can make great appetizer plates or sandwiches. I often put it on the child's sandwich for school snack.


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