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Mixed turkey and chicken steak

Mixed turkey and chicken steak


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As only the turkey meat was too little for 6 people, I also put chicken next to it in the tray.
In this way I thank my mother-in-law for raising her so big and beautiful: D

  • 2 turkey legs [the whole turkey weighed 12 kg]
  • 1 piece turkey breast [800 gr]
  • 2 chicken legs
  • 2 chicken wings
  • 100 gr sesame oil
  • 100 ml white wine
  • 100 ml pasta gogosari: //retete/pasta-de-gogosari-cu-usturoi-65368.html
  • 50 gr blueberry vinegar with cranberries [own production]
  • 1 tablespoon capers
  • 1 tablespoon cinnamon powder
  • 6 cloves garlic
  • salt
  • grapes and tomatoes for decoration.

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Mixed turkey and chicken steak:

I cleaned, washed and portioned the poultry.

I put everything in a tray and put on top, the oil, the donut paste, the fruit vinegar and the capers.

I salted and powdered it with cinnamon, I put 2 more cups of water and I put it in the oven at 220 degrees Celsius.

After an hour I turned the meat to brown on the other side.

At this point I added the cleaned and sliced ​​garlic + white wine.

After another 15 minutes, I turned the meat upside down again and left it until it became crispy.

I served the steak on a plate decorated with cherry tomatoes and grapes.

As a garnish I had plain boiled rice decorated with boiled carrots and greens.

I also served sautéed mushrooms with sour cream and capers (http://www.bucataras.ro/retete/hribi-sotati-cu-smantana-si-capere-65442.html)

Tips sites

2

Pickled cucumbers made a successful sour-sweet mixture with the grapes with which I decorated the steak.


Top 5 most successful marinades for turkey meat!

Turkey meat is a dietary product that is very well assimilated by the human body. We must mention that it also tastes great.

Turkey meat is food that can be fried, boiled, steamed, baked, etc. and can be consumed in the morning, at noon and in the evening. To make sure the meat stays juicy and tender and if you want to accentuate, highlight or correct its taste, use marinades.

Marinade recipes for turkey meat are a lot, we present you the most successful.

1. “Popular” marinade

INGREDIENT:

-1 teaspoon black pepper

-2-3 cloves of crushed garlic

METHOD OF PREPARATION:

Combine all ingredients in a bowl and marinate the meat for 2-4 hours. You can marinate a whole turkey or pieces of meat.

2. “Refined” marinade

INGREDIENT:

-2 glasses (500 ml) of natural grape juice

-2 glasses (500 ml) of cold water

-4-6 dried devil fruit.

METHOD OF PREPARATION:

First mix the dry ingredients, then dilute them with the liquid ones and mix well. Marinate the meat for 3-6 hours.

3. “Delicate” marinade - makes the meat juicy and tender

INGREDIENT:

METHOD OF PREPARATION:

Mix all ingredients in a ratio of 1: 1: 1, grease the whole turkey or pieces of meat and refrigerate for 2-5 hours.

4. “Successful” marinade - gives the meat a honey taste and makes it soft

INGREDIENT:

-½ glass (125 ml) of dry red or white wine

METHOD OF PREPARATION:

Mix all the ingredients well until the honey is completely melted. Leave the meat to marinate for 1.5-3 hours.

5. “Red” marinade for baked turkey meat - for tomato lovers

INGREDIENT:

-300 gr of tomatoes, mashed with a blender

-3 tablespoons grilled meat spices.

METHOD OF PREPARATION:

Combine all ingredients, mix, grease the meat and leave to marinate for 2-4 hours.

Marinated meat according to any of these recipes can be fried or cooked.


Baked Vegetable Turkey & # 8211 if you put some lard, it gives it an extraordinary taste

Nothing special, a turkey steak (homemade), just that it is cooked slowly, which I do not have much patience in general. Initially I boiled the pulp for the soup, but not enough to detach the meat from the bone.

Then I salted it and greased it with goose fat, which I love, but I do my best to avoid using it often. I also greased it with sweet pepper paste, I sprinkled the paprika and I placed it in the tray on the bed of carrots, onions, garlic and peppers (cut big, the garlic left whole).

Of course, I couldn't help myself and I threw some lard here and there, to pull out the vegetables, I poured a little water, to be liquid on the bottom of the tray, I sprinkled everything with lemon juice and- I put the tray in the oven, covered with aluminum foil, about 160 degrees in my oven.

In the end I discovered it and increased the fire, because the skin on the turkey was crispy. And here's a lunch, well, more for dinner, like that.

Bonus: Salmon with potatoes and dill sauce

I didn't necessarily intend to cook fish & ampchips, but I did have a fairly easy option. The colleague said he wanted dill sauce. I didn't understand why, because he doesn't suffer from dill, I did it, I hadn't eaten much. I wanted to cook the salmon anyway, so this combination turned out, Grandma, I say.

I fried the salmon on both sides very well drained, salted, peppered and sprinkled with lemon juice, in very little oil and very little butter, about 3 minutes on each side. I placed the thinly sliced ​​potatoes and spread them in a tray lined with baking paper. I seasoned them and sprinkled them with a mixture of dried herbs, sprinkled them with oil and put them in the oven, at 200 and a little degrees, until they browned. They were slightly dried in this version, but that's how I wanted them, a kind of chips.


Turkey breast in magic bag & # 8211 marinated and fried in the oven

Cooking in the magic bag is spectacular! The steaks come out sensationally good, tender, juicy and rosy. Once upon a time (in the 70s and 80s) I brought these special bags from Hungary to Arad. They could be found either in pieces or on rolls. Now the "magic bag" is also available in any supermarket, in various sizes & # 8211 larger to bake whole bread or poultry (whole turkey or large chicken) or smaller (for pieces such as chicken legs, wings, rolls ). It is made of a special material that withstands high temperatures.

The advantage of baking in the bag is that all the liquids are kept and the meat is cooked in its own juice and does not dry out. The result is an extremely tender and juicy meat.

This is what a bagged chicken steak looks like & # 8211 the recipe here.

Here is what a wonderful bread I made in the magic bag (the recipe here).

Turkey breast is a fairly dry meat because it is lean (much like chicken breast). We must be careful not to over-dry the turkey breast. Marinating lean meats is beneficial because it gives them (in addition to flavors) additional hydration and fattening. About the benefits of marinating meat I told you herei.

I also recently made a baked pork chop in the oven (the recipe here).

In this case I made a marinade with garlic, herbs, olive oil and melted butter (so necessary for this lean meat!). I recommend leaving the turkey breast to marinate in the fridge for at least 8-10 hours before cooking. Don't forget to take it out of the cold 2 hours before baking to have time to reach room temperature!

You can also use an accelerated marinade that is done in 2 hours at room temperature (do not put the meat in the refrigerator).

From a turkey breast of about 800 g results approx. 6 servings of turkey breast in magic bag & # 8211 marinated and fried in the oven.

  • 1 piece of boneless turkey breast of approx. 800 g
  • 50 g of olive oil
  • 50 g melted butter
  • aromatic herbs (sage, oregano, thyme)
  • salt
  • pepper
  • paprika (sweet paprika)
  • granulated garlic

Properties of asparagus

When I buy asparagus, the first thought is that it's a little peppery. It is good to remember, however, that we bought a vegetable which, since antiquity, has been called & # 8222 the food of crowned heads & # 8222, due to its special taste. At the same time, we must not forget that asparagus is an excellent source of vitamin K. In addition, asparagus is rich in folic acid, vitamin C and vitamin A, but also in B vitamins (B1, B2, B3 and B6). and fibers. It also contains proteins and minerals such as manganese, copper, phosphorus, sulfur and potassium. What does NOT contain asparagus, and we should be happy, are the calories. Only 20 calories / 100 grams, which is tiny.

Spargelzeit in Germany

Germans are never happier than during asparagus season. Maybe just Oktoberfest. The most beloved variety of asparagus, in Germany, is the white one, nicknamed "white gold". It is good to remember that, if in the case of green asparagus, peeling is optional, for white asparagus it is a bit musty. The peel can be quite bitter.

During this Spargelzeit, the Germans are overwhelmed by an almost religious euphoria. Depending on the weather, the season usually begins in April and traditionally ends on June 24, with the so-called "asparagus New Year's Eve". However, if the start of the season is delayed due to bad weather, farmers postpone the end of the season. There are years when you can buy fresh asparagus until the beginning of July.

The care of asparagus is meticulous and demanding and the harvest exhausting. The positive thing is that the work of farmers is rewarded by the appreciation and appetite of people, who buy huge quantities of asparagus.

After all, Spargelzeit is an event that talks about the Germans' love for seasonal vegetables and fruits. Although larger supermarkets offer fresh produce throughout the year, many people avoid buying products that are out of season. It is not clear whether this is a matter of taste or an awareness of the impact on the environment. The high demand for seasonal products causes many supermarkets, which are geographically close enough to a large area of ​​agricultural land, to supply mostly only locally grown products.

Asparagus recipes

To access the recipes, click on any of the images below or on the name of the recipe (the text above each picture).


Rabbit steak with olives

Ingredients: 1.5 kg rabbit meat (breast, thighs), 500 ml sweet white wine, salt, black pepper, 2-3 bay leaves, 150 g black and green olives, 4 tablespoons olive oil, 6 tablespoons broth , 4-5 sprigs of rosemary, 1 teaspoon of thyme and dried basil, 5 cloves of garlic

Learn how to make rabbit steak with olives by pressing here .


Turkey confit

What's this jam? Well, it's a steak, so as not to lengthen it or, God forbid, get lost in scholarly explanations. It is traditional in France to make it from duck (usually leg) or goose. After finding out (and eating, at some households in Charente) how to make it, I concluded that it is about the steak of Turda, which is made according to the same model, or as the steak in a jar that women put in the winter The historical Maramureș. Basically, you put the meat in brine overnight, then toss it over low heat in lard. Three or four hours. The French use duck or goose lard, we, the colder ones, use lard, less healthy, say the specialists (just to inform you, to know how we are).

Yesterday, while Ruben working on installing the new face of my blog, I was working on perfecting a turkey confit. Speaking of the new topic, I hope you like it and that I will have enough time to put what needs to be put where it needs to be put so that the browsing experience on my blog is a pleasant one. And speaking of the new topic, I have to thank him Cristian Gog because he showed it to me. So thank you. Now the turkey:

First I prepared the lard (you can buy as much as you want but this time I wanted to do everything myself). I cut the pieces of raw lard into cubes and melted them on low heat for an hour and a bit.

I took the turkey (only wings) out of the brine in which it stayed for a day and a night (well, not exactly brine, I rubbed it well with salt and pepper and left it to cool, to freeze). I removed the excess moisture with the napkins.

I prepared the flavors: garlic in which I stuck cloves, dill, a few red peppercorns, a cinnamon stick.

I placed the wings in a tray without overlapping them, poured melted lard over them and put the tray in the oven. 160-170 degrees Celsius, four hours.

You can put the meat with lard in jars and keep it like that for months. If you don't have a refrigerator. If you have a refrigerator, you don't need to worry, but at least once in your life you have to try this method of cooking, not to forget where I came from (not to mention that the result is very tasty).

I put next to my jam a spoonful of onion jam and one of chopped tomatoes (the only sour thing around me) that I recommend you replace with pickles. Cucumbers, cauliflower or peppers stuffed with cabbage. Hey!

Garnish & # 8211 a mousse of potatoes, butter and sweet cream.


Slow cooked steak with balsamic vinegar

Steaks, ahhh, steaks! I admit, I love steak of any kind and today we prepare together Slow cooked steak with balsamic vinegar, in slow-cooker Crock-Pot 4.7l digital. Slow cooked meat is my favorite & # 8211 remains extraordinarily juicy, no matter what type of meat is used and the meat is so tender that it falls off the bone and you actually feel it melt in your mouth!

Slow Cooker Crock-Pot 4.7l digital entered the life of our family more than 6 years ago and is used at least twice a week. It is wonderful because we enjoy the benefits of slow cooking & # 8211 food is cooked at low temperature for a long time and thus retains not only its colors but especially its nutritional properties.

As for the meat cooked slowly, it has an intense taste, it remains juicy although it is cooked in a little liquid. It does not burn, it does not stick to the pot, it must not be followed. Do the same with soups or stews: put the ingredients in the morning Crock-Pot and at noon we have the food ready, with 0 effort on my part. In addition, at the end of the cooking time, the appliance automatically enters the & # 8220keep warm & # 8221 mode, which keeps the food warm until serving time. The display is electronic and intuitive, very easy to use.

You can find many recipes both on the Crock-Pot Romania website and here on the blog, I leave you some suggestions below, click on each title to access the recipe:

Steak cooked slowly with balsamic & # 8211 Everything you need to know about the recipe

  • as I wrote in the video recipe for slow cooked steak, you can use your favorite type of meat. I chose the turkey meat as a steak idea for Easter, because Luca and Luna don't eat lamb. But, using the same recipe, you can prepare lamb (leg or ribs), goat, rabbit, but also pork steak in one piece (neck, chop, shoulder, muscle).
  • together with the slow cooked steak we prepare a special marinade, based on balsamic vinegar. It is full of flavors and spices and, due to slow cooking, they blend well with vegetables and meat.
  • we have a seemingly simple garnish: new potatoes cut into quarters and carrots, but, due to the way they are cooked and the marinade based on balsamic, the vegetables look caramelized and have a wonderful taste! Even if they stay in the Crock-Pot for 5 hours, the vegetables keep their texture very well!

Together with Crock-Pot Romania we have prepared a special discount code - TEO10 & # 8211 that you can use in the shopping cart on www.crockpot-romania.ro!

Ingredients for 6-8 servings of slow cooked balsamic steak:

  • 1 kg of potatoes
  • 2-3 carrots
  • 2 turkey legs
  • 80ml olive oil
  • 150ml balsamic vinegar
  • 2 teaspoons mustard
  • aromatic herbs (oregano, basil, rosemary)
  • 10-15 cloves garlic
  • 4 green onion threads
  • 1/2 teaspoon cinnamon
  • 200ml chicken / beef soup

For how to prepare the recipe for Steak cooked slowly with balsamic, click PLAY in the window below!

Together with Crock-Pot Romania we wish you a quiet and tasty Easter with your loved ones! May you be the best!


Roast turkey with rosemary

Baked turkey steak with rosemary is an easy dish to prepare, which can be a simple and handy solution for family gatherings or for a dinner with friends on special occasions.

Ingredient:

- a whole turkey, 5.5 kilograms
- 3/4 of a cup of olive oil
- 3 tablespoons finely chopped garlic
- 2 tablespoons fresh, chopped rosemary
- 1 tablespoon freshly chopped basil
- 1 tablespoon Italian spice mixture (basil, oregano, rosemary, thyme, marjoram, coriander, red pepper flakes)
- 1 tablespoon freshly ground black pepper
- salt to taste

Method of preparation:

Preheat the oven to 165 degrees Celsius.

In a bowl, mix the olive oil with the garlic, rosemary, basil, Italian spice mixture, pepper and salt.

Wash the eviscerated turkey inside and out and dry the meat using a kitchen towel. Remove larger pieces of fat. Peel the skin from the turkey's chest, using the fingers of your hand, slowly inserting it between the skin and the flesh. Uncover the skin until you reach the buds, being careful not to tear it.

By hand, grease the meat abundantly, under the skin, with the mixture of oil and spices. Rub the outside of the turkey, especially the breast, with the remaining oil and spices. Use toothpicks to sew torn skin so that the meat remains covered.

Place the turkey on a grill in a roasting pan, adding about an inch of water to the bottom of the pan. Put in the oven for 3-4 hours, or until the internal temperature of the turkey, measured with a special thermometer, inside the chest, reaches 80 degrees Celsius.


Roast turkey with vegetables in the oven

Cut the meat into small strips or cubes. Make a mixture of salt, pepper, thyme and oil and roll the meat through this mixture, leaving it in the marinade for half an hour.

In a pan, then put the meat, coarsely chopped leeks, sliced ​​peppers, sliced ​​tomatoes, coarsely chopped garlic cloves, spinach leaves on top and cover everything with a mixture of wine, a soup made of chicken concentrate and pasta. of tomatoes.

You can also add thyme sprigs over the steak or you can serve it with a mixture made of soup, wine, broth and chopped spinach and then hardened on the fire for 10 minutes. Put the tray in the oven and let it cook for about 1 hour, until the meat is done. If necessary, add the sauce with soup or water from time to time.

I like it to be a lower steak, with the slightly browned spinach leaves on top. Boil the peas, then drain the water. Add 2 teaspoons of sugar and a tablespoon of tomato paste, stir vigorously over high heat (low heat), so that it does not stick.

Serve the peas with the turkey steak. It is a suitable food for the family meal.



Comments:

  1. Najin

    And what would we do without your wonderful phrase

  2. Gomi

    I understand this issue. You can discuss.

  3. Yoshakar

    Bravo, this magnificent idea is necessary just by the way



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