Wash the ladder well and cut it into pieces.
Wash the cabbage well, cut it into strips, add salt and knead it well.
Wash the onion and carrot well, then cut them into small cubes.
Put 2 tablespoons of oil in a pot, put onion and a little water and heat it a little.
Add the carrot, tomato juice, vegetables and meat, then add as much water as you like, cover with a lid and let it boil.
After the meat is almost cooked, add the cabbage and let it boil, add pepper to taste and salt if needed.
What type of bacon is best for smoking
You need to know (if you don't already know) that not every type of bacon is good for smoking. Gina Bradea recommends the bacon on the pig's back, which is firmer than the one on the belly, plus it has a thicker rind, which will be to the advantage of the smoker.
Obviously, pork belly bacon can also be an option, but due to the fact that it also has layers of meat among the fat, it requires more elaborate cooking methods, because meat and fat react differently to smoking and cooking.
"I recommend the hard bacon on the back, with the rind. Who does not like it, can remove it later, but it is good to keep it when smoking ", says Gina Bradea.
Method of preparation: In a saucepan pour the tablespoons of oil, place a layer of finely chopped cabbage, onion cut into scales (if you do not have stomach problems you can use hardened onions), chopped and washed ribs, slices of tomatoes, another layer of cabbage. Pour the thin broth with water on top. Add a few sprigs of thyme and dill. Salt to taste. Put the pan under the lid on low heat. When the cabbage and meat are cooked, serve with sour cream and hot peppers, as desired.
Grilled pork with smoked paprika and turmeric
Because the weather outside was very cold, it was a good opportunity to turn on the oven and while I took advantage of its heat, I prepared a cold weather lunch to call it, Pork on the tray with smoked paprika and turmeric.
I first marinated pork in soy sauce, orange blossom water, ground cumin, turmeric and hot smoked paprika.
I let the meat stay in the marinade for more than 2 hours, then I put it in a tray, I also put the marinade, I chopped a clove of garlic over the slices of meat, I put a cup of water, oil and I gave bake the pan over low heat until the meat is nicely browned.
I peeled the potatoes and cut them into rounds about 1 cm thick, put them in a pan, put salt on them, smoked hot paprika, ground cumin and a few dried rosemary leaves, poured a little water, oil and I covered the pan with a sheet of baking paper soaked in cold water and then squeezed.
I let the potatoes stay covered for 25-30 minutes until they softened, then I took the baking paper aside and left them for another 10 minutes to brown on top.
As a decoration for today's dish, I cut a thin piece of leek into thin strips, which I put in a pan with a little salt and sprinkled with truffle oil.
I lightly browned it and then served it next to steak and potatoes, accompanied by a white cabbage salad.
BRUSSELS CABBAGE WITH SMOKED HAM
I love Brussels sprouts.
In addition to vitamins K and C, fiber, folic acid, vitamin A, manganese, potassium, iron, phosphorus, protein, copper or calcium are also present in sufficient quantities to make small Brussels sprouts a strong ally (read more on http://www.dietetik.ro/varza-de-bruxelles/1360.html).
The recipe I present to you today is very easy to execute.
INGREDIENT: ESTIMATED TIME & # 8211 30 min
Brussels sprouts & # 8211 500 gr
smoked ham & # 8211 200 gr
onion & # 8211 1 pc.
grated cheese (eg parmesan) & # 8211 2 tbsp
oil & # 8211 3-4 tablespoons
We clean the cabbage from the outer leaves, wash it and boil it in a pan with boiling water and a little salt. In 15 minutes it should be ready & # 8222al dente & # 8221.
Meanwhile, chop the onion and temper it in a few tablespoons of oil, and when it becomes translucent, add the chopped ham (0.5 cm wide). In 5 minutes add the boiled Brussels sprouts and drain the water. Simmer together for 5-10 minutes, salt and pepper. At the end we add the grated cheese as masked as possible.
If desired, we can add a clove of chopped garlic.
Transylvanian soup with smoked ladder
Transylvanian soup with smoked ladder from: ladder, potatoes, onions, carrots, celery, tarragon, bay leaf, sour cream, vinegar.
- 500 g smoked ladder
- one kg of potatoes
- an onion
- 2 carrots
- a slice of celery root
- a fresh tarragon bond
- a bay leaf
- 200 g cream
- an egg
- vinegar for sour
Method of preparation:
In 3 liters of water, put the ladder to boil, cut. The foam is collected whenever it is formed. After boiling, the meat is removed, the juice is strained and boiled again.
When it boils, add the onion, carrots and chopped celery. After 10 minutes of cooking, add the diced potatoes.
Add the cleaned meat from the bones, and add the tarragon and bay leaf. Beat the egg and mix with the cream, dilute with the juice and then pour into the pot.
Portion the smoked ribs, wash well and boil in water until covered.
Peel an onion, chop and cook in a little oil, with 2 cloves of garlic cut into slices.
Add the finely chopped carrot and pepper, and when they are all penetrated, add the tomato paste.
Let the sauce boil for a few minutes, then add the peeled and diced potatoes and top with the smoked ladle soup, until the potatoes are covered.
Season with salt and spices, let the potatoes penetrate well and add the boiled ladder until it almost comes off the bones. Top with ladder soup, if the stew is too thick. Towards the end of cooking, add another clove of grated garlic, and after turning off the heat, add the chopped green parsley.
Prices prepared from pork in a pot. The price of a serving is between £ 6.60 and £ 7 depending on the number of servings. A portion of cooked food has about 300 grams (depending on the type of food), of which about 70-100 grams is meat and the rest are garnishes.
Pork dishes in a pot of 10 servings = £ 70 (£ 7 serving).
Pork dishes in a pot of 20 servings = £ 136 (£ 6.80 a serving).
Pork dishes in a pot of 30 servings = £ 198 (£ 6.60 serving).
Cabbage soup with smoked ciolan & # 8211 Mom, mom, how good it is!
It's cabbage time again. Yes, it is a fairly common food, there are several types of cabbage on the blog, but it is very good and healthy! It can be combined with a lot of other vegetables and meats, either in salads or in cooked foods.
I had a few more pieces of a smoked ham from the house, portioned, because it was quite large. I chopped a large cabbage, I sliced 3 carrots, I cut 4 onions and a kapia pepper. I first browned a few slices of bacon, I didn't let them make scallops, they just colored on the edges and became slightly transparent. Then I put the onions, carrots and peppers, I kept mixing them until they got shiny, I seasoned them with a lot of paprika and a little salt.
I put the pieces of meat, I poured broth and a cup of water, I put the lid on and let it boil for a few minutes. Then I tried to stuff the cabbage a lot, I turned the heat to low and left the pot covered in peace, until it left its cabbage in the juice and became miscible.
I basically left it on the fire until it softened well, and before I put it in the oven, I remembered some bouquets of cauliflower lost in the fridge, I poured some broth and I matched the taste, I also added parsley. fresh.
The pot was left uncovered in the oven, over high heat (200 or so degrees for me), until the liquid dropped (but not at all) and the cabbage browned nicely on the surface. The result was a sweet and light meal & # 8220smoked & # 8221, all in all, hard flour
I will one day make a list of everything we do not eat until a certain moment, and now they have become common foods in daily meals. I think I would be surprised too.
To get out a food more dietary and can be consumed by people on a diet, smoked scarita which we want to use, o portion and we keep it approx 30 minutes in a bowl with boiling water (to get the smoke out) or eventually, we put it in a boiling pot, then we throw the water.
In a double-bottomed saucepan (so as not to burn the food), put the oil heated it no more (not hot), we add onion cut scales (looks better in food) along with bell pepper cut into strips, stirring constantly (just while the vegetables will soften), then put smoked scarita portioned, to take from flavor of sauteed ingredients, covering everything with hot water, boiling approx 30 minutes.
New potatoes which I peeled, cut into cubes right (not too small, because being new, they will sfarama), we will add them in saucepan, still boiling 20 minutes.
Near the end, we add tomato paste (this will form a thicker sauce), teaspoon of sugar (which will cut from the acidity of tomato paste), bay leaf (optional), salt and pepper to taste.
Green parsley freshly chopped we add it to the food at the end as taste and decor.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
Potato food with smoked ladder will serve hot with hot polenta with summer cucumbers pickled in brine.