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Golden potatoes with garnish meat

Golden potatoes with garnish meat


Peel the potatoes, cut them into suitable pieces and wash them well. Put them in a pot with a pinch of salt to boil and boil them only halfway (7-8 minutes). We put them in a strainer (5 minutes) and let them drain. After they have drained, sprinkle them with salt and pepper and place them in a tray, in a single layer. Pour the oil over them and put the tray in the oven heated over medium heat for 30-35 minutes. Return halfway through baking. If you want them more golden, leave them in the oven longer. At the end we will have crispy potatoes on the outside and soft potatoes on the inside.

While the potatoes are in the oven, remove the meat from the garnish (already fried), put it in a pan and let it heat well (until the lard starts to sizzle). Remove the meat with a spatula and let it drain the lard on absorbent paper. Place the meat and sausages on a plate and serve hot, with pickles or salad. Have fun!





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Meat and steaks

Protein is absolutely necessary in the daily diet, so meat recipes or steak recipes it must find its place among the dishes you prepare regularly. Most steak networks are quick and easy, requiring few ingredients. Of course, you can try more exotic variants, which require more work, but if you limit yourself to simple ways, the effort is minimal, and the result is delicious.

Every people uses meat recipes, and in our country, they are many and varied. As we know, each season has its own steak recipes and meat recipes. If in winter we eat sarmale and roast pork, in spring we turn to recipes with lamb and goat or grills with mititei and delicious sausages.

Whatever you prepare, you must know that meat products have an increased risk of infections - with Salmonella, E. coli, etc. & # 8211 if not cooked properly. That is why it is recommended that steaks in the blood be avoided, and the meat be cooked until all the pink portions disappear. In addition, the surfaces on which the raw meat has been processed will be thoroughly washed before vegetables, fruits or other uncooked foods are placed on them.

If these rules are followed, meat recipes and steak recipes are not only tasty, but also healthy. Beef or pork is rich in protein and essential amino acids, being a good source of zinc, vitamin B12, selenium and iron, among others.

The muscle tissue of animals is very low in carbohydrates and does not contain fiber, which is why an exclusive consumption of meat leads to constipation. The fat content differs depending on the animal from which the meat comes, the cooked anatomical part and the way it was fed. Wild animals are weaker than farm animals, so hunting can be a healthier and more dietary option.
The way you cook is also important for meat recipes. Grilled or baked fries, with very little oil, are obviously healthier than fried meat.

If we prefer pork, poultry, lamb, beef and less often, game meat, other peoples have at least strange traditions. In Asia, people often eat cat, dog or horse meat, which is absolutely normal in those areas.
In Western countries, such exotic recipes with meat are not known, but each people has its own way of cooking meat. Americans prefer grills, regardless of the type of meat, the Mediterranean people eat rabbit, pork or poultry and less beef, and the French are known for their famous cock or wine fillet mignon recipes.


Peeled potatoes are cut into 4 or 6 parts, depending on size.

In a bowl add the crushed garlic, melted butter, oil, thyme, basil, salt and pepper.

Mix well until you get a homogeneous composition.

Add the potatoes and mix.

The malai is mixed with the paprika, salt, then we pass the potatoes through the obtained composition.

Put the potatoes in a tray lined with baking paper.

Bake for 40-50 minutes, until golden and crispy. For electric ovens, use the Turbo Grill function & # 8211 40 minutes.
Serve with sauce, are extremely tasty and easy to prepare.
Good appetite!


Peasant pies with fasting potatoes, in the pan

Famous and appreciated by everyone, these peasant pies with fasting potatoes are soft, fluffy and tasty.

Simple, pie with potatoes, that's what Aunt Ani used to call these wonders and they can also be made with cabbage, cheese, details here or combined. I can say that I like them all, regardless of the filling, whether they are cold or hot. These with potatoes are eaten especially during fasting but are also the favorites of vegetarians.

I discovered them in Bihor, because as far as I know they are at home there and nowhere in the country are they as good as in Bihor. They are tender, soft and very tasty, because if you start eating you don't know how to stop!

They can be found on almost any street, in pastry shops, even in supermarkets.

The recipe is so simple and quick to make, that among other things to make at home you can put a dough, and the rest is a breeze. Stay tuned for the list of ingredients and how to prepare it and you will definitely enjoy the best peasant pies.

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.

Or on the Facebook page, click on the photo.

Chop the onion and set it aside.

Put the yeast with the sugar in a bowl and add half the amount of lukewarm water, mix, cover with foil and leave in a warm place to activate the yeast.

In a large bowl put the sifted flour, the difference of water, oil, salt and activated yeast.

At the beginning we mix with a wooden spoon or a silicone spoon, and when it becomes inefficient we switch to manual kneading, until we obtain a smooth and elastic dough.

Put the dough in a bowl greased with oil and covered with a foil of freshness and leave to rise until it doubles in volume.

After leavening the dough, take it out of the bowl and divide it into 16 equal pieces and give them round shapes.

On a work surface greased with oil, spread a piece of dough with a diameter of 12-15 cm and divide evenly for each piece of dough: potatoes and onions.

Bring the edges to the inside of the pie and tighten them so that they stick.

Turn with the tight side down and roll out the pies with a diameter of 20 cm.

In a hot pan put a teaspoon of oil and bake the pies over medium heat until light golden brown, about 2 minutes on each side.


Golden potatoes - boiled and browned potatoes in lard or oil

  • Servings: 4 people
  • Preparation time: 5min
  • Cooking time: 25min
  • Calories: -
  • Difficulty: Easy

Golden potatoes, boiled and browned in lard, are creamy and extremely tasty potatoes. The preparation method is as simple and fast as possible. Much and too controversial lard that I confess I do not avoid, is the "secret" ingredient that gives a special taste to this delicious dish. Golden potatoes can also be browned in an oil bath, if you do not like lard.


Ingredients Cooked potatoes twice

  • 1.5 kg. of waxed potatoes, good for frying and salads
  • 80 grams of duck lard (can be replaced with lard)
  • 5-6 garlic cloves, whole
  • optional, a few sprigs of thyme and 1 teaspoon of fresh, chopped thyme, to sprinkle at the end
  • salt and pepper to taste

Preparation Cooked potatoes twice

Preparing and boiling potatoes

1. We specified that for this way of cooking potatoes, we must choose the waxed ones, which have a firmer pulp. In general, they have pink skin, but it is not mandatory! So, in order to choose the right potatoes, we check for what type of dishes are recommended by the manufacturer. We need those for salad or frying, which keep their shape better and do not have as much starch. Lately, potatoes sold in the supermarket have these recommendations written on the package.

2. Peel the potatoes, wash well with cold water and cut into quarters. Put on the fire a pot with 2-3 liters of water. When the water boils, add 1 tablespoon of salt.

3. Reduce heat to low and add potatoes, all at once. Boil the potatoes over low heat, not to boil hard, until they are half cooked. This will take about 10-15 minutes, depending on the variety of potatoes used but also the size of the pieces.

4. While the potatoes are boiling, turn on the oven and set at 200 ° C, ventilated, or 210 ° C static. Prepare an oven tray, which is spread with baking paper.

Seasoning

5. After the potatoes have tenderized to the stage described in the previous point, drain quickly. Turn over, being hot, in the prepared tray. We strive to lay them in a uniform layer. Add the cleaned but whole garlic cloves. Spread the duck lard on top of the potatoes. We catch the edges of the baking sheet and with its help, we mix the potatoes well, so that the duck lard reaches everywhere. Season with salt and pepper to taste. Optionally, you can sprinkle the potatoes with a little fresh or dried thyme. Put the tray in the preheated oven at 200 ° C, ventilated, or 210 ° C static, at an average height.

Second cooking in the oven

5. Cook the potatoes in the oven for 20-25 minutes. In the end, they should be reddish, with a crispy crust and very soft inside.

6. Remove the potatoes from the pan with a spatula. We lay them on a layer of absorbent kitchen paper, to drain the excess fat. Before serving, transfer the potatoes to a plate. Optionally, sprinkle with fresh, finely chopped thyme.


Golden potatoes with meat and sausages from garnish

I hope I don't make you crave too much. we still kept the habit of putting meat, ribs and sausages in lard, to garnish. This year we will see, it is until Christmas.

  • 1500 g potatoes
  • 800 g meat, sausages, ribs
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • salt
  • pepper

Here you can find the recipe for the "SILENCE AND SWALLOW" preparation.

Here you can see how to STORE MEAT, SAUSAGES AND SAUSAGES.


Method of preparation:
We peel the potatoes, cut them into suitable pieces and wash them. We boil them in a pot of water and a pinch of salt. Let them boil until they penetrate halfway (7-8 minutes). After this time, we take them out in a strainer and let them drain. When they are drained, sprinkle them with salt and pepper and place them in a tray, in a single layer. Pour the oil over them and put the tray in the preheated oven over medium to high heat (190-200 & # 176C) for 30-35 minutes. Halfway through the cooking time, turn them on the other side. While the potatoes are in the oven, take the meat out of the garnish and put it in a pan on the fire. Let it heat well (until the lard starts to sizzle). Remove the meat with a spatula and let it drain from the lard on absorbent paper. Place the potatoes, meat and sausages on the plate and serve them with pickles or salad. Kindness!!
Below I have attached some photos from the preparation.
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Here you will find other recipes with MEAT / FISH MEALS.


Golden potatoes

Peel the potatoes, wash them, then cut them into larger cubes, and put potatoes in a pot with the secret of taste, boiled potato spices for 15 minutes. then drain the water and leave to cool.

Then in a saucepan put the oil on the heat, where we put the fried potatoes and turn them on one side and on the other until they turn golden.

Serve hot with grilled mushrooms, or with steaks, snacks, grills. ect.

Smoked ribs with sauerkraut and golden potatoes

We start with the ribs: wash them, grow them next to the bone, place them in an oven tray, pepper them,


Wash the chicken breast, then slice and season with salt, pepper and sprinkle with oil. Leave it to season overnight.

Peel the potatoes, wash them, then cut them into cubes and boil them together with the garlic clove.

The cornflakes are blended until a powder is obtained. The beaten snails are given through flour, egg and cornflakes, then they are fried in an oil bath.

When cooked, strain the potatoes, add salt and oil and mix. Then add warm milk and mix.


Video: Μοσχάρι κοκκινιστό Yiannis Lucacos (January 2022).