Wash the pork, put in a bowl with oil, the spice for the pork and leave to marinate (preferably 30 min - 2 h). Wash the mushrooms, remove the stalks, season with salt and pepper and put half a teaspoon of oil in each. After marinating for a few minutes, the meat is placed on the hot grill and left to brown. After frying on one side, put the mushrooms next to the meat and leave until both are ready.
Serve with a garnish of natural or fried potatoes. Good appetite !
Mushroom pudding and chicken, for those who have no idea what to cook for dinner.
If you don't know what to prepare for dinner today, then the Bucătarul.tv team recommends a very simple mushroom and chicken pudding recipe.
The pudding is prepared quite quickly, from the most affordable products. Chicken meat combines excellently with mushrooms, so this dish will pleasantly surprise you with its taste.
- salt and ground black pepper
Method of preparation
1. Boil the chicken and mushrooms in separate bowls, then cut them into small pieces.
2. Beat the egg and egg whites, add the yogurt and season with salt and pepper to taste.
3. Mix all the ingredients and put them in a baking dish.
4. Place the pudding in the preheated oven at 180 degrees for 40 minutes. 5 minutes before it is ready, sprinkle the pudding with grated cheese.
If you like it, share it with your friends!
For the meat composition:
800g minced pork
1 or raw
granulated garlic, basil, salt, pepper, vegeta, paprika, green parsley, chilly to taste
4 slices of bread
Milk for softening bread
For the filling:
4 hard boiled eggs
8 triangles of melted cheese
Salt, pepper, vegeta, to taste
Method of preparation:
Put the minced meat in a bowl, season with granulated garlic, dried basil, salt, pepper, vegeta, paprika and parsley, to taste. We add 1 raw egg to the composition.
Put a little cold milk in a plate, soak the 4 slices of bread, squeeze them, grind them as much as we can, add them over the meat composition and mix and knead everything very well until it becomes a pasty composition. Season with chilly and mix enough to incorporate the spice into the composition.
Wash the mushrooms, cut them into slices and put them in a frying pan with oil. Season with salt, pepper, vegeta, to taste.
After the mushrooms have hardened, drain them in a strainer. When they have drained, we pass them in a bowl and we pass them with the blender until they become a puree. Put boiled eggs on a large grater, and add them over the mushroom puree and mix until smooth.
When we have the two compositions ready, we move on to filling the roll.
We take the meat composition and spread it by hand on a foil, until we form a rectangular blanket, uniform with a thickness of about one centimeter. Spread the composition of mushrooms with egg over the meat blanket.
Unwrap the melted foil cheeses and place them one after the other over the filling, as close as possible to the edge from where we start rolling the roll.
After we have placed all the ingredients properly, we start to roll easily with all the foil. Then we gently detach the foil from the meat composition and continue rolling, taking care to roll as tightly as we can. After rolling, gently tighten the ends of the roll so that the filling does not come out when baking.
Put the roll in an oil pan, grease the roll with a brush soaked in oil and put it in the oven for about 1 hour, over low heat. Towards the end we can eventually enlarge the flame to catch a beautiful crust. During baking, grease the roll from time to time with oil.
We can serve the roll both hot & # 8211 next to a garnish, and cold & # 8211 as an appetizer.
- 400 g pork tenderloin
- 400 g of stuffed beef
- 200 g of lamb
- 1 head of garlic
- 1 + 1/4 teaspoon salt
- 1 teaspoon ground pepper
- 2 teaspoons paprika
- 1 teaspoon dried thyme
- 200 ml beef soup
- 50 ml of mineral water
- 1 teaspoon baking soda
Pasta preparation time: 20 minutes
Short cooking time: 20 minutes
Baked pork chop with potatoes and mushrooms
Baked pork chop with potatoes and mushrooms. Slices of pork chop with potato crust, mushrooms and au gratin cheese. Pork chop is a dry meat and there are not many cooking options in which it does not end up being & # 8222talpa & # 8221. With adequate cooking times and with a correct way of preparation, we can get a juicy and good chop.
Of course, I also mentioned on other occasions that I don't like sliced meat steaks. I can't eat that. They are dry, dry. When I make the steak, I take the whole piece of meat and prepare it as such. As big and whole as it is steak juicy and good. But what do we do if we have sliced meat? I found a few options to keep the meat tender and juicy, such as ruffled slices (recipe here) & # 8211 highly loved by readers.
Ingredients for the pork soup recipe
- 500 g pork (I used meat for goulash)
- 3 medium carrots
- 2 sprigs of green onion
- 60 g green peas
- 80 g celery
- Half a pepper
- 4 medium potatoes
- 3 bay leaves
- A tablespoon of salt
- 1 tablespoon sweet paprika
- 5 tablespoons broth
- 5 tablespoons oil
- Green parsley
How to prepare the recipe for pork and vegetable soup
To start, clean and slice the vegetables according to your preference.
Put onions, carrots, peppers and celery in a pot, then add the oil and a tablespoon of paprika.
Fry lightly until the vegetables begin to soften, then add the meat. Let them fry for another 5 minutes, then add water. I added 3.5 liters.
Add the bay leaves together with the thyme, broth and salt, then let it boil until the meat is almost cooked.
Add the potatoes and green peas, as the potatoes boil faster.
Boil until all vegetables and meat are cooked through.
At the end add pepper, salt and parsley, to taste.
It can also be served with sour cream. We serve it like this together with a hot pepper.
The participant asked us not to post the picture with her.
The recipe and photos belong to Dorina Sabau and participate with this recipe in the Great Winter Contest 2019: cook and win
More recipes from Dorina Sabau can be found here.
The average grade given by the jury for this recipe is 8.75. He receives 1 point ex officio because it is recipe no. 15 in the competition, so the final grade is 9.75.
Medi, I had been planning to make a tochitura for 3 months :) I kept postponing it because I wanted to prepare it like a book, but today I felt like it and I only made it with pork. Usually I put chicken, the beef seems too strong and too dark.
Thank you Man for this delicious recipe.
With pleasure, I hope you find on the blog other recipes that will catch your eye` :)
It is a delicious tochitura, I tried it last week and since then my future husband has been asking me all the time when I will make it. Today I prepared a big surprise for him :)), I made the tochitura again, I can't wait for him to come from work to see his reaction: p! Tomorrow I will try the famous fluffy donuts, I hope I don't make fun of myself: P. Thanks for the recipes!
Tochitura is addictive, I felt it on my skin too :)) You don't have to worry, but for encouragement, I wish you good luck tomorrow with the donuts!
what a fall of red or white wine
I put red wine on the pork tochitura. But, if I only have white wine at hand, I use that one too, I just won't respect all the recipes and rules now with holiness :)
Does it look like Dobrogea tochitura ?!
Thanks for the recipe, mine ate like outlaws. ))
With pleasure! You kind of got me thinking, I should rename the recipe, I think it would sound good & outlaw quottochitura & quot :))
Off at last. I was a little upset that I had to cook today but I didn't know what. and you posted 2 recipes with potatoes one after the other and it didn't work. so I ran through your recipes and stopped at the tochitura. not to mention that I also chose the weekend menu. stuffed thighs. fish plate and dessert eclairs..but. there is always a gift. I can't disappoint you like you. )) adapt recipes. but thanks for the inspiration Lorena
I like the chosen menu, even if it doesn't have potatoes at all :) I think you shouldn't even mention that you adapted them, but only do it when you haven't found what to adapt - if it ever happens :))
Mushrooms in a jar & # 8211 simply delicious!
The mushrooms in the jar, slightly salted, are simply delicious! For this recipe I recommend you to use smaller mushrooms, because they will look better on the plate. If, however, you bought large mushrooms, you have to put them vertically in 2-3 parts. Try our simple and easy recipe. You can't go wrong!
- Champignon mushrooms
- A bunch of dill, a few currant leaves
- A few cherry leaves, 2 cloves of finely chopped garlic
- A finely chopped horseradish root, 10-15 black peppercorns
- Water, salt
Method of preparation:
For starters we will have to put a layer of dill on the bottom of a jar. On top add a layer of mushrooms. Put a layer of dill, currant leaves, cherry leaves, finely chopped garlic, horseradish root and black peppercorns over the mushrooms.
Add a new layer of mushrooms and repeat the procedure until we fill the jar. At the end we pour salt water into the jar (3 tablespoons of salt or a liter of boiled water). We screw the lid on and put the jar in the fridge for 2-3 days.
Before serving, place the mushrooms in a jar on a plate with a few onion rings sprinkled with sunflower oil. With this simple recipe you will be able to surprise even the most capricious guests.
If you haven't put Champignon mushrooms in a jar yet, it's time to do it. I recommend you to share this recipe with your friends, so that they can also enjoy the delicious taste of lightly salted mushrooms. Good appetite and increase cooking!
Method of preparation
Step 1: Marinating
For an extra tenderness of the meat, it is recommended to marinate it 24 hours before cooking. Thus, to cook the marinade, clean and finely chop the onion and garlic, and then gradually add the rest of the ingredients and mix. Place the pieces of the neck in the marinade carefully, to be well greased on all sides, put in a tightly closed bag in the refrigerator for 24 hours and take out 30 minutes before cooking.
Step 2: Roasting
Remove the neck from the refrigerator and prepare the grill. It is greased with a piece of bacon so that the meat does not stick to it. Then, all you have to do is place the slices of meat on it and let them roast for 5-6 minutes on each side. Pork neck should be well done, not medium or bloody, but still juicy, not hard or charred. At the nape of our neck we have the fat streaks that help us prepare a tender barbecue.
Ingredients baked pork tenderloin
- 1 piece of pork muscle of 750-800 grams
- 1-2 tablespoons oil
- salt and freshly ground pepper
- 1-2 cloves of garlic
- 3-4 thyme branches
- optional: 30 grams of butter
How to prepare pork tenderloin in the oven
1. This is what my pork tenderloin looks like, it is a piece of 750 grams and there are about 700 left after shaping. That means 175 grams of meat / portion, in my opinion, enough. We just don't eat empty meat, we put a garnish, a salad next to it, which leads to obtaining enough portions. The meatball, like any other meat that we are going to cook fried, must be taken out of the fridge an hour before we start cooking, in order to return to the ambient temperature.
2. The first step: with a very sharp knife, remove the white membranes, quite hard, from the surface of the meat. If we did not remove this connective tissue, our pork muscle could deform during cooking. In addition, all these pieces are quite difficult to chew, with an unpleasant texture. We are careful not to go deep into the meat, to cut only what we do not want in our steak.
3. This is what our pork tenderloin looks like after we have cleaned the skins well.
Browning the muscle
4. Turn on the oven and set it at 190 ° C unventilated, respectively 180 ° C with ventilation. Meanwhile, season our pork tenderloin well with salt and pepper on the entire surface. Heat a large skillet or a pan with a thicker bottom over medium-high heat. I preferred the tray, because the length of the muscle was larger than the diameter of the largest pan I have in the house. However, it is quite useful to have a pot that can be baked (without plastic handles). Once the pan / tray is heated, add the oil, let it heat up very little and add our pork tenderloin. Quickly brown the muscle, 1-2 minutes on all sides.
Don't think that this browning process is optional! It is also important for cooking, but primarily for taste. The brown crust on the surface of browned food is the consequence of transformations of proteins exposed to high temperatures (Maillard reaction). Not only do they color, but they develop special taste properties. More directly and as clearly as possible, Gordon Ramsey put it this way: "No color, no taste!" (It's not color, it's not taste!)
5. Once our pork tenderloin is browned, it is put, together with the tray / pan in which it was browned, in the preheated oven at 190 ° C without ventilation or 180 ° C with ventilation. We place it at a medium height. For the weight of 700-800 grams, leave the muscle in the oven for 20 minutes or until you get the desired degree of cooking. The smaller pieces, of 500-600 grams, will be ready in 17 minutes and the individual portions (175-200 grams) will be ready in 13 minutes.
As for me, for me the muscle is ready when it has the internal temperature, measured with an instant reading thermometer, 62 ° C. The most scrupulous can keep it up to 70 ° C, but I do not recommend more than that even in a broken head. The more it is cooked, the stronger and healthier our pork will become. It's a very lean meat, it doesn't have a bit of fat to keep it juicy, so a big NO for the overcooked muscle. The inside of this pork tenderloin should be pink, then it is really fragile, tasty and juicy.
The rest of the flesh
After removing it from the oven, the muscle remains in the pan to rest for at least 10 minutes. Optionally (and highly recommended) we can add over our pork muscle 30 grams of butter, in small pieces. We can also add 1-2 cloves of garlic lightly crushed with a knife blade, thyme sprigs and other spices. I add 1 teaspoon of whole fennel seeds, which go perfectly with the pork. The butter will melt and form a sauce with the juices in the pan. During the obligatory period of rest of the muscle, we turn it a few times and sprinkle it from time to time with the very fragrant sauce.
After resting, the muscle is cut into slices about 3-4 cm thick. Serve hot with your favorite garnish and salad. This time, we opted for one mashed potatoes and a baked pepper salad. It was a delight and the meat actually melted in your mouth. More lining ideas can be found with one click here.
May it be useful to you! Other recipes with pork you can find it by clicking on the picture below.