Traditional recipes

Pork on arugula bed

Pork on arugula bed

Fry the meat in butter, very quickly (1 min. Maximum on both sides), during which time season it with salt, pepper, squeeze 1/2 lemon over the meat; put it in the oven, at 200 degrees C, for 12-13 min.

We slice the carrot with a cleaner, we pull it in the pan, in very hot oil for 1 min. We take it out in a bowl and sprinkle it with the mixture of brown sugar and vinegar.

We season the arugula to taste. After removing the meat, in the respective pan, add more butter, 1-2 tablespoons of water and form a sauce from which to taste and season to taste.

It is mounted as in the picture.


Pork breast with barbeque sauce

Today we make a delicious and tender pork breast with barbeque sauce, a simple but tasty and nutritious recipe.

Lust is not discussed, it is exacerbated, that's what I thought to myself this morning when I found some beautiful slices of pork breast in the butcher's shop in the neighborhood. I have

I took a few and quickly went home and prepared them simply, quickly, but very tasty and sticky.

The ingredients are so simple and accessible to everyone, the preparation method being very simple that you only have to respect the step by step preparation method, but also the specified quantities.

The preparation time is relatively very short and can be associated with rice, natural potatoes, couscous or with a creamy, fine and delicious mashed potatoes.

Stay together for the list of ingredients, but also the simple way of preparation, described step by step.

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Ingredient:

  • 1.8 kg sliced ​​pork breast, I had 8 pieces
  • 250 ml dry white wine
  • 200 g mashed tomatoes
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • 4 tablespoons brown sugar, I used cough and it was very good anyway
  • 1 tablespoon mustard
  • Optionally spicy paprika to taste, I put a knife tip
  • Salt and pepper to taste

Method of preparation:

In a bowl put the tomato sauce with the spices, mustard and mix.

Preheat the oven to 200 degrees Celsius.

We cut the pieces of pork breast in 2, so we will get 16 pieces. Season them with salt and pepper, put them in an oven tray with the wine and put them in the oven covered for 50-60 minutes. We check if they are cooked and if they still have liquid.

Reduce the oven temperature to 180 degrees Celsius. We turn the pork breast slices on the other side and if they are already cooked we take the lid off and leave them without the lid until they brown a little, somewhere around 15 minutes.

Grease with the sauce prepared earlier and put back in the oven for another 5 minutes, after which they are ready to serve.

I put them on a bed of mashed potatoes and some pickles next to them. Good job and good appetite!


Pork meatballs in tomato sauce

Welcome to pork meatballs! I also put fennel seeds and grated lemon peel in the composition, and first I fried them over a high heat, then I put them in the oven for about 10 minutes, and at the end I cooked them in a sauce of tomatoes. Eee, will you?


Baked pork leg on caramelized onion bed & # 8211 tender pork steak

Baked pork meat on a bed of caramelized onions & # 8211 tender pork steak. A slice of ham or pork leg (with bone and mouse) surrounded by red onion rings. A pork steak (pull apart) on the tray, tender, juicy, aromatic and very tasty.

I did this baked pork leg on a bed of caramelized onions thinking about how to better protect the slice of meat against excessive drying in the oven. In fact, to be honest, it is a slice of pork meat that is cooked between two layers of onion (bed and duvet :)). The idea of ​​inserting the steak between two layers of onions was extraordinary!

The meat is broken into bundles (pulled pork) and actually melts in the mouth. You really don't need a knife because this pork steak can only be eaten with a fork! And the onion on the onion was beaten! Next time I will have to put twice as many onions.

The slice of raw ham can be replaced with pork neck, meat or breast, provided it has a similar thickness (at least 4-5 cm). We never cook anemic, thin slices of meat in the oven.


Pan-fried pork tenderloin with bell pepper and pineapple

Are we trying another Asian-flavored recipe? Pan-fried pork tenderloin with all sorts of delicious flavors: three kinds of sauces, pineapple, bell peppers and the indispensable onions and garlic. As a suggestion to serve, place the food on a plate on a bed of greens (salad, arugula, etc.) and add a little lemon.


Baked pork tenderloin with aromatic herbs

If you like sauce dishes, then you should try this quick-cooking recipe.

- 500 grams of pork tenderloin
- 50 ml of olive oil
- salt and pepper to taste
- a diced carrot
- 250 grams of celery
- 100 grams of tomato sauce
- oregano, basil, rosemary
- ginger
- garlic

Grow the pork tenderloin with a sharp knife, and then stuff it with slices of garlic and ginger.

Season with olive oil, salt and pepper, as well as herbs and put in the oven for 20 minutes.

Then take it out and set it aside for ten minutes. Saute the carrot cubes with celery, and after five minutes add the tomato sauce.

Slice the muscle into one-cm-thick slices, place back in the pan with the vegetable sauce on top and place in the oven for about 5-10 minutes.


Method of preparation

First, let's do a little introduction, before moving on to the preparation mode. It would be good to know what fish is recommended for barbecue. It is said that the best fish would be tuna, salmon, hake or mackerel, of course there are other types of fish, but the main thing is to have a thinner fillet. So it is advisable to choose thin fish, almost flat, in order to be able to penetrate the heat quickly in them, thus helping to cook them as quickly as possible and without burning. And now we take care of our fish.

After it has been washed well, the head and tail will be cut, the obtained trunk will be threaded in two, the column and possibly the rest of the bones will be removed, then we will dry it well on a cotton towel. Season it with salt, cumin, pepper and sprinkle with lemon and olive oil, then leave it covered until we prepare the grill. The fish has a fairly soft flesh, which will break easily if placed on a sticky surface. Therefore, before heating the grill, we will clean it well with a wire brush, to make sure that there are no leftovers on the grill, so that it does not stick to the white meat and thus it will break and we will not get a perfect grill. We will grease the grill with oil, so that the fish does not stick on either side. If the grill is well heated, put the fish and leave it until it browns nicely, then turn it on the other side.

If your grill does not stick, you can also put the fish with the glossy side. Until the fish is finished, we will take care of the potatoes, sauces and polenta. Peeled potatoes will be sliced, not too thin, we will salt and sprinkle with a little olive oil and we will put them on the grill, either next to the fish or before preparing the fish. Now we will take care of the first sauce.

Sauce I is a special sauce for grilling fish or meat. We will give the horseradish through a fine grater, which we will mix with mayonnaise and finely chopped watercress. Maybe we all don't know about the watercress plant? It is a green that tastes like horseradish, a very fine and good taste. Of course we made a homemade mayonnaise made of two boiled yolks and one raw, to which we will add oil and lemon juice.

We will mix all the ingredients, we add salt and pepper and in this way, we will get a very good and aromatic sauce, tasty and spicy, which is used, both for grilled fish, but also for any kind of grilled meat. We will put the polenta on the fire and we will take care of the second sauce, which is in fact the classic sauce, that is the garlic sauce prepared from crushed garlic, olive oil, salt and lemon juice.

We arrived at the salad, which is seasonal, from sliced ​​moon radish, iceberg lettuce cut not too small, arugula leaves and of course green onions. We will mix all the cut ingredients, and before serving, we will add salt and we will add olive oil and lemon juice, according to everyone's preferences. If the polenta is ready, we will prepare the meal. So on a plate, we will place the arugula that has been washed and dried, seasoned with a little salt, olive oil and lemon juice, and on top we will put the grilled fish and a few capers and so we have finished & quot. Grilled hake on the bed of rocket & quot and I wish you:


Pork

A saying from the people says that the favorite vegetable of the Romanians is pork. And that's because many of the traditional Romanian dishes are based on pork.

Pork neck, pork leg, chop, pork shoulder, pork breast, scallop, minced meat and so on - no matter what type of meat you prefer or need, you can always find fresh pork in our shop windows.

And because freshness is a very important factor for us, we initiated the first national program for Romanian pork: 100% Grown in Romania.

The purpose of this program is to stimulate domestic pork production. We take in the national network of stores fresh pork directly from Romanian farmers. And to identify them more easily, the 100% Romanian pork products can be found in a dedicated sales area, the Romanian Shelf. It has been specially designed to encourage you to choose products of local origin.

How to prepare and prepare pork

To prepare a delicious steak you need the best quality pork, which you can always find at Kaufland, but also some secrets that will help you get the tastiest and tenderest steaks.

The first step would be tenderizing pork. The best known method is the mechanical one, which involves beating the meat with a special hammer. It will break the muscle fibers, and thus the pork will lose its hardness. The only type of meat that is not recommended to beat is pork.

Then another important aspect to keep in mind for a delicious pork steak is marinating the meat before preparation. There are a lot of marinade variants, which you can prepare according to your own taste. However, three ingredients are essential to have the desired result:

  • oil - for hydrating meat
  • acid - for tenderizing meat. You can use vinegar (sweetened with a little honey and water), lemon juice or wine.
  • Spices and aromatic herbs - for a special taste. In addition to salt and pepper, pork goes well with rosemary, thyme, oregano, sage or garlic.

The most important step is: preparation of pork. The best known ways of cooking pork are:


Carmangeria Gourmet

Inspired by the passion for meat and the finest tastes, Carmangeria Gourmet is the ideal place for lovers of quality meat, for those curious to discover new tastes, for those who want to cook tasty or for those who want to surprise their loved ones. with a special preparation.

Carmangeria Gourmet meets the most demanding standards of quality, taste and freshness, and now can be visited in the Kaufland store in Barbu Văcărescu, Bucharest.

Created as a special showcase with fresh meat, premium quality, Carmangeria Gourmet offers customers the following facilities:


The washed pork muscle is cut into 3 equal parts in length.
Mix the spices in a bowl.
Put the sliced ​​pork muscle over the spices and massage the whole piece of meat very well.
We weave the three cut pieces and we catch at the ends with toothpicks.
Put the braided pork muscle in a heat-resistant tray in which we add the wine and a little olive oil.
Put the tray in the oven for about 45-50 minutes, until the pork muscle turns brown.
The cleaned wild mushrooms are washed in cold water, and cut into slices.
Heat a little olive oil in a frying pan, add finely chopped green onions, tomatoes, mushrooms and let it fry.
Add the white wine and leave it on the fire until it evaporates.
Season with salt and pepper to taste.

Why I would like to test the new Philips Multicooker:

Thanks to the timer for presetting up to 24 hours, you are free to spend time with your loved ones, while Multicooker cooks for you.
The comfortable handle does not heat up, so you can easily move it anywhere.

Serve the pork muscle braided with mushrooms along with the mushroom garnish.