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Claudiu's tray

Claudiu's tray

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Prepare the marinade (bath) from oil, wine, lemon juice, herbs, thyme salt and pepper. Dip the neck slices in this bait and keep them cold for a few hours or in the evening until morning.

Green onions are cut into thin strips. Peel an apple, grate it and slice it. Carrots are cleaned, washed and cut in half lengthwise.

Heat the oven to 180 degrees.

We take a tray that we grease with butter and we put in it the marinated neck slices. We add salt and pepper if necessary. On top of the meat slices we place the smoked ham slices, the apple slices and the green onion slices. At the end we place the carrots and sprinkle with a little olive oil and a few tablespoons of bait.

Put the tray in the oven and let the neck cook until it penetrates well. The neck is served with golden potatoes next to the vegetables from the tray.

Great appetite!

How to make grilled pork neck with onion and garlic?

First remove the meat from the refrigerator at least 30 minutes before cooking. I had 4 slices of neck that I cut into strips about 1 cm thick. I placed them in a bowl and sprinkled them with olive oil and seasoned them with freshly ground pepper and dried oregano (without salt!). I mixed it with my hands to make sure that each slice of meat is greased with oil and spices. I let it sit for 15 minutes.

During this time I cleaned and cut the vegetables: onions into thicker pieces, sliced ​​garlic and peppers into strips.

How to fry pork neck in a grill pan?

I heated the grill pan well. I worked on high heat. I threw the pieces of marinated nape in the hot pan and left them still for the first 2 minutes. I made sure to place them in a single row, so that they don't pile up. Why? Because otherwise steam and condensation form and I wake up with a puddle of juice in the pan. Goodbye browning!

After 2 minutes I started to turn the pieces of the neck with a spatula and make sure it browned on all sides. This thing takes about another 3 minutes. What a good smell !!

I took the browned meat out in a bowl and kept it warm, handy. Now I salted it and mixed it lightly. I don't salt it before cooking so it doesn't harden.

In a mortar (or processor robot) I put the juniper berries together with the black and green pepper and cumin seeds (the white pepper was ready ground). I also put coarse salt because it helps me to grind. I crushed them all well and then I mixed them with paprika and dried hasmatuchi (asmatui, Kerbel, chervil).

How to season smoked pork neck?

I once again turned the heads in the tray so that they were well moistened with wine and the spices adhered well to their surface.

I ochiometrically divided the spice mix into 2 and sprinkled it with a spoon on the neck of the pork, turning the pieces on each side.

I cleaned and crushed the garlic and greased all the pork neck with it. This thing is best done by hand, massaging the meat well.

Marinate smoked pork neck with wine and garlic

I kept the spicy heads cold in the pantry (2 & # 8211 4 C) for 5 days, as they were, in their tray. Every day I turned them from side to side and bathed them in the juice from the tray.


Foodblogger at Savori Urbane. #savoriurbane

After these days, I took the heads out of the marinade and lightly shaved the spice layer with the back of a knife. I didn't wash them with water because I like them to have spices on them.

Pork neck for 6

My dear ones, I do not know how it is with you, but with me it is like this: I do not want to imagine my life without fat and I do not want to give up the things that bring me joy. Of course, in order to maintain this joy you need temperance, but this is no longer a problem since I woke up to weigh 130 kilograms. Sport has helped me regulate my diet and metabolism, so I'm fine now (I've been fine for about four years) and allow myself to enjoy foods that scare others as well. I also enjoy the pork neck, one of the tenderest pieces offered by the traditional Romanian cuisine and also one of the most bitter (I have seen in my life whole hectares of pork neck beaten with a hammer, stretched, thinned and dried until beyond understanding).

In my opinion, pork neck deserves a treatment that enhances its natural tenderness. It is clear that the pig is not eaten medium rare, so we can stretch with cooking as long as we want. Basically, we can cook the neck without limits. My suggestion for a meal with family or friends (the best meals are like this) is to cook the neck in one piece at least in a first and longer stage, as follows:

Count 300 grams of raw neck for each meal. It will go down in cooking, don't think that someone will force you to eat 300 grams of neck at once, God forbid! Rub the piece of meat with coarse salt and freshly crushed pepper, stick a few cloves in the piece of meat (which should weigh about 1800 grams from one end to the other) and place the meat in a tray. In addition to the meat, put the carrot slices, a few cloves of garlic in their shells, 4-5 whole onions, but not very large. Sprinkle the vegetables with olive oil, cover the tray with what you know (lid, foil) and put it in the oven for an hour and a half to two hours at 150 degrees Celsius.

Remove the meat from the pan after cooking, cut it into six equal slices, remove the vegetables to a plate and, with some of the meat sauce left in the pan, beat some boiled potatoes in their skins and peel (season the potatoes only after the operation this, the meat juice can be salted / flavored well). You can put in the blender three tablespoons of meat sauce, a bunch of parsley, 50-60 milliliters of extra virgin olive oil, the juice of half a lemon and a pinch of salt. Turn the mixture into a thin, green and fragrant sauce. You will use it soon.

To get the food ready, heat a non-stick pan well and fry the pieces of meat on one side and on the other, no more than three minutes in total. Place the meat over the mashed potatoes. Put baked onion leaves, baked garlic, baked carrots on the plate. Garnish with parsley sauce. As for what's left in the tray in which you cooked the meat, respectively in the pan, I wouldn't bother too much as long as there is Fairy Platinum, famous for the power with which it cleans the fats that are difficult to remove.

I leave you now, but I also leave you the challenge launched by Fairy Platinum, that of cooking without self-imposed limits and to participate in this contest that can bring you great prizes from Fairy. My challenge for this week is to cook the pork neck as best you can. Let's see what can come out of this. Stay healthy.

Pork steak & # 8211 rolled with mouse

Pork steak & # 8211 rolled with crispy and red mouse. Pork neck rolled and baked on a bed of onions and garlic together with golden potatoes. Fresh and juicy pork meat cooked in the oven.

I cook often roast piglet in the oven, especially since I discovered at Selgros the rolled neck, the chest with ribs but also the pork leg (ham). It's such a floury and tender meat! All these parts can be found ready cut and vacuum packed in the freezers in Selgros. They are imported from Germany (Beck company). If you have piglets from local breeders it's just as good.

There are also mini piglets of milk from which I made a wonderful steak & # 8211 see the recipe here.

We all know what & # 8222lottery & # 8221 is about us when we talk about our meats & # 8230 once they are tender, next time you break your teeth in them. I'm not saying, there are also Romanian suppliers (or local butchers) that constantly maintain the level of product quality.

I recently returned from vacation and reminisced about a similar pork steak eaten in Munich, Bavaria. Bavarians have several local specialties (white sausages, meat case, pretzels, etc.) and roast pork or veal are among them. One of the pieces of resistance is the Schweinshaxe & # 8211. recipe here.

The Germans ordered such a Romanian pork steak served with Sauerkraut (the famous sour cabbage) and we were delighted by the crunchy mouse and the delicate meat. We, in Transylvania and Banat, cook just like the Germans and Austrians, so everything we eat at them is to our taste. We add cumin, salt, pepper and paprika to the steaks, without wine, bay leaf, thyme or other herbs.

Here are some pictures of Munich & # 8211 Marienplatz & # 8211 town hall.

Superb architecture! The market is surrounded by restaurants, breweries, bistros. Over the years I have eaten almost everything.

So I was very happy when I found a similar meat, ready deboned, shaped and rolled, pulled in the elastic net. It is a & # 8222natur & # 8221 roll, not being seasoned beforehand. Simple meat. Spanferkel (German lb.) means suckling pig, ie animals up to 6 weeks and weighing 12-20 kg.

The piece of meat I chose weighed 1.7 kg & # 8211 enough for 4-5 servings.

Video: Claudius: Romes Accidental Emperor


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