Traditional recipes

Veal in spicy sauce

Veal in spicy sauce

I took the recipe from here http://www.e-retete.ro/retete/vitel-in-sos-picant

  • veal meat
  • 2 onions
  • 3 cloves of garlic
  • 1 carrot
  • 150 ml tomato paste
  • 4 tablespoons oil
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon oregano
  • 1 tablespoon sweet paprika
  • 1 tip of cumin or cumin
  • salt pepper
  • dill
  • red wine 1 canita

Servings: 2

Preparation time: over 120 minutes

RECIPE PREPARATION Veal in spicy sauce:

Cut the meat into cubes and cook in 2 tablespoons of oil, season with salt and pepper, leave for about 5 minutes, then remove to a plate. Put the onion on a large grater, the carrot on the small one, and crush the garlic. Put the onion together with the hardened carrot where the meat was. Add more oil if needed, after they have hardened, add the garlic and leave for a few seconds, quench with red wine, leave until the alcohol evaporates, then add the tomato paste and simmer for 10 minutes. until the paste becomes caramelized. Add the above spices, add the meat and mix well. Put 3 cups of water and simmer for 1 1 / 2-2 hours. If necessary, add more water but not much, the sauce should be creamy. At the end, check if the meat is ready, add a little finely chopped dill


Spicy tomato sauce with garlic, rosemary and parmesan

Spicy tomato sauce with garlic, rosemary and parmesan. It looks like a pesto rosso but has no pine nuts, almonds or other nuts in it. This spicy tomato and garlic sauce it is perfect for pasta or chicken nuggets. A dip for nachos or baked glues in the house.

I prepared this spicy tomato sauce for some chicken nuggets with baked wedges potatoes and I used freshly picked rosemary from the planter. Rosemary goes very well with chicken (I don't really like pork). If you don't like rosemary, you can replace it with basil leaves.

Here you will also find a version of green pesto with leurda & # 8211 very tasty!

From the ingredients below we obtained 4 servings of spicy tomato sauce with rosemary and parmesan.


Preparation

1. Bring 2 liters of water to a boil, add the cleaned and chopped vegetables, wine and meat. Season with salt and cook for 1 ½ hours, then leave to cool.

2. In a bowl or blender, mix the egg yolks, a pinch of salt, pepper and a pinch of lemon juice and mix all the ingredients well, at first slowly, then faster and faster, gradually adding the olive oil. After the sauce has started to emulsify, add the lemon juice. If the mayonnaise is "cheese", put an egg yolk in a clean bowl, mix vigorously and gradually, adding a little of the cheese mayonnaise. If you are in a hurry, you can use 250g of ready-made mayonnaise. When the mayonnaise is ready, add the tuna, anchovy fillets and capers and mix all the ingredients for a minute to obtain a creamy, lump-free sauce.

3. If you want a finer-toned sauce, you can add a few tablespoons of the cold soup in which the meat was cooked. You can also add a few pieces of vegetables cooked for soup, but you will have to blender all the ingredients again.

4. Drain and thinly slice the cold meat, arrange the slices on a plate. Pour the sauce over it and leave it to cool for at least an hour, so that the flavors blend slowly, after which it can be served.


Veal with vegetables in spicy sauce

I thought I'd make you want a veal with vegetables in a spicy sauce today. Because I accepted the invitation from Hapi-Hap to participate in the & # 8220Kitchen duel & # 8221 campaign, I also made a video that you can support by watching it on the official campaign channel on YouTube.

For the preparation you need the following ingredients:500 g veal pulp, cut into thin strips 1 eggplant, cut into thin strips 2 onions, cut julienne 2 bell peppers, cut into slices 1 carrot, cut into thin strips 400 g tomato pulp, cut into cubes 3 tablespoons tomato paste 2 teaspoons tomato paste chili 2 cloves garlic, finely chopped 500 ml vegetable soup 2 tablespoons Worcestershire sauce 2 tablespoons sweet soy sauce 1 teaspoon kaffir powder lime oil 2 tablespoons chopped green parsley.

Preparation of veal with vegetables in spicy sauce: First, start by cutting the meat into thin strips, which you then place in a bowl.
Add, over the meat, the Worchestershire sauce, the sweet soy sauce and the lime kaffir powder, mix, then leave the meat to marinate for at least 1 hour.

In the meantime you can prepare your vegetables. So, cut the julienned onion, the thin-striped carrot, the fidelite bell pepper, finely chop the garlic, and also cut the eggplant into thin strips.

After at least 1 hour, you can start preparing, already having all the ingredients ready and at hand.

Put oil in a pan, and when the oil is hot add the meat to the pan, along with the marinade. Brown it over high heat, stirring from time to time, until all the sauce in which the meat has been marinated evaporates (it will take about 10 minutes).

Once there is no sauce in the pan, you can add onion and garlic, mix and cook for 1 minute. Then continue by adding the carrot, sauté for another minute, then add the eggplant. Stir and cook all the vegetables for another 1 minute, stirring occasionally.
Finally add the bell pepper and the tomato pulp, mix, then pour the vegetable broth and let it boil for 15 minutes from the moment it boils.

After 15 minutes, add the tomato paste and chili paste, mix and simmer for another 5 minutes.

Finally, add chopped parsley and turn off the heat. Place on a plate, sprinkle with fresh parsley to your heart's content and serve with Hapi-Hap sliced ​​bread.


Ingredients

  • For meatballs
  • 750 gr minced meat, pork + beef
  • 1 onion
  • 1 head of garlic
  • 1 potato
  • 1 carrot
  • 2 eggs
  • 1 bunch green parsley
  • salt
  • pepper
  • thyme
  • frying oil
  • For the sauce:
  • 1 onion
  • 800 gr tomato paste with peppers
  • 1-2 tablespoons oil
  • 5-6 basil leaves
  • 1-2 sprigs of thyme
  • 2 was dafin
  • 2 cloves of garlic
  • 250 ml vegetable soup
  • salt
  • 1 teaspoon sugar
  • paprika and hot peppers
  • green parsley

Veal slices in onion sauce

I used a ceramic wok but you can make it in any other pot you want.
Cut the meat into thin slices, beat it on both sides and salt and pepper it (just like the slices)
Put the wok on the fire, pour the oil and when it is hot fry the pieces of meat on both sides.
Add the finely chopped onion, then the chopped pepper and mix and let it cook for 2-3 minutes.
Pour 2 cups of water and let it boil, stirring occasionally or stirring the pan.
Add if you need a little more salt and chili. When the meat is almost cooked, add the finely chopped garlic and dried oregano.
We take it off the heat when the meat is cooked. If necessary, add a little more water in the meantime, but let it be hot.

We boil the pasta according to the instructions on the package. We drain them and run them under a stream of cold water.
Serve the onions in the onion, put on a plate over the pasta. And if we also have good pickles from the country, lunch is perfect.
Enjoy your meal!


Tandoori veal grilled masala with spicy sauce

If I still made a lot of tandoori masala last week, it was a shame to let the spice mixture marvel in vain. So I made it (on it, the mixture) with some veal sparrows and some spicy tomato sauce. They & harmoniously intertwined :)

ingredients

  • 200-300 g of veal sparrows
  • 4-5 teaspoons tandoori masala
  • 4 cloves of garlic
  • 1 tablespoon basil
  • 1 teaspoon thyme
  • 250 ml tomato juice (homemade, preferably)
  • 250 ml semi-dry white wine
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon hot paprika
  • salt pepper
  • basmati rice (optional, for garnish)

I beat the calves' sparrows very lightly with a hammer (kitchen, not nails)

I greased them with olive oil, then rubbed them with tandoori masala

I put them in a bowl, covered them with cling film and left them for about 3 hours.

When the time came, I hardened the crushed garlic in a pan, which I mixed with the hot paprika.

I added tomato juice, wine, thyme, basil and some freshly ground pepper.

I let it boil for about 15-20 minutes, until it dropped and thickened. Meanwhile, I put the sparrows on the grill very well.

4-5 minutes on each side. Of course, they were blackened from spices.

I put them on the plate, surrounded by some basmati rice, covered with the spicy tomato sauce.

It looks bestial, as if I can taste it. Can I enroll in a masala course? : D I just hope that there will not be many Hindus who read this post, because you will attract curses for a thousand years :-)


1 kg duck breast, salt and pepper, oil (for steak) 1 kg pitted cherries (frozen), 1-2 tablespoons honey, 1-2 tablespoons reduction of balsamic vinegar, a pinch of salt, 1 tablespoon lemon juice ( for cherry sauce) 800 g puff pastry, 1 egg, black sesame, berries for decoration (for serving)

Grate the duck breast on the skin side, close to the meat, then rub lightly with coarse salt, sprinkle with a little pepper and fry in a pan greased with a little oil, first on the skin side, for 3 minutes, then and on the other side, for another three minutes. Continue to cook the duck breast in the oven for 15 minutes, then keep covered until ready to serve.

For the cherry sauce, put all the ingredients in a blender container and turn into a compact, viscous sauce.

For the puff pastry sticks, thaw the puff pastry, grease with beaten egg and cut into long, thin strips. Place the strips in the tray on baking paper, then sprinkle black sesame seeds over them and bake at 200 degrees for 10 & # 8211 15 minutes.


Tandoori veal grilled masala with spicy sauce

If I still made a lot of tandoori masala last week, it was a shame to let the spice mixture marvel in vain. So I made it (on it, the mixture) with some veal sparrows and some spicy tomato sauce. They & harmoniously intertwined :)

ingredients

  • 200-300 g of veal sparrows
  • 4-5 teaspoons tandoori masala
  • 4 cloves of garlic
  • 1 tablespoon basil
  • 1 teaspoon thyme
  • 250 ml tomato juice (homemade, preferably)
  • 250 ml semi-dry white wine
  • 2-3 tablespoons extra virgin olive oil
  • 1 teaspoon hot paprika
  • salt pepper
  • basmati rice (optional, for garnish)

I beat the calves' sparrows very lightly with a hammer (kitchen, not nails)

I greased them with olive oil, then rubbed them with tandoori masala

I put them in a bowl, covered them with cling film and left them for about 3 hours.

When the time came, I hardened the crushed garlic in a pan, which I mixed with the hot paprika.

I added tomato juice, wine, thyme, basil and some freshly ground pepper.

I let it boil for about 15-20 minutes, until it dropped and thickened. Meanwhile, I put the sparrows on the grill very well & icircncins.

4-5 minutes on each side. Of course, they were blackened from spices.

I put them on the plate, surrounded by some basmati rice, covered with the spicy tomato sauce.

It looks bestial, as if I can taste it. Can I enroll in a masala course? : D I just hope that there will not be many Hindus who read this post, because you will attract curses for a thousand years :-)