Add water to a large pot and bring to a boil. Add the brisket with the fat side down and simmer for 15 minutes.
Carefully remove from the pot and leave to cool for a few minutes.
Meanwhile, heat the oven to 220 degrees Celsius. Sprinkle the broth with salt, garlic powder, onion powder and pepper.
Place in an oven tray, not very large, with slightly higher walls, add beer on top and bake for 1 hour, on the middle shelf, adding the juices from the tray, from time to time, over the brine.
After an hour, reduce the oven temperature to 180 degrees Celsius and leave for another 30 minutes, adding the sauce from the pan over the broth. Add more water or beer to the pan, if that's not enough.
Meanwhile, wash the potatoes very well and cut into quarters. Mix with olive oil for cooking and paprika, transfer to a tray lined with baking paper, sprinkle salt on top and cook in the oven at 180 degrees for 20-30 minutes.
Cut the vegetables into slices and mix with the rest of the ingredients. Leave to marinate for 30 minutes, then cook, in turn, in a grill pan until completely cooked.
For the cabbage salad, chop the julienne cabbage and grate the carrot. Mix with salt, pepper, olive oil and lemon juice.
Serve hot brine, along with grilled vegetables, cabbage salad and baked potatoes.
Method of preparation
Turkey breast steak
In a pressure cooker, heat the olive oil and the spices. Add the flattened pepper
Veal fillets with vegetable garnish.
Season the meat with thyme, salt, pepper and 3 cloves of finely chopped garlic and put in the fridge.
Fish broth with vegetables
Fish broth with vegetables from: fish, carrots, potatoes, onions, beans, peas, margarine, wine, bay, parsley, salt, pepper.
- 1 kg of any fish
- 5 carrots
- 6 potatoes
- 3 onions
- 1 box green beans
- 1 can of green peas
- 100 g margarine
- 1 glass of white wine
- Bay leaves
- 1 bunch of parsley
Method of preparation:
The fish is cleaned of scales, fins and intestines. Wash, salt and, if necessary, portion. Carrots and onions are cleaned, washed and sliced potatoes are cleaned, washed and cut into quarters.
All the vegetables thus prepared are boiled in salted water and, when they are almost cooked, add the fish, pepper, bay leaves and continue cooking. Towards the end, add the wine.
Drain the fish and vegetables and place on a plate. Add a little margarine, beans and peas to the remaining fish soup to warm. Then drain and place on the fish platter. Place the pieces of margarine on top of the vegetables and add the finely chopped parsley.
Pork broth with potatoes
Pork broth with potatoes, stewed in the oven with tomato juice and onion, served with tomatoes on top and garnish with natural potatoes
Baked pork chop
Baked pork chop with spicy sauce with mustard and pepper, served with green parsley on top
Pork steak with white beans
Pork steak with white beans, onions, thyme and greens.
Baked beans with pork chop, cooked with onion, oil and tomato paste
Grilled carp trunk with potatoes
The seasonal holidays are over, the traditional recipes for these holidays have been prepared by housewives and each appetizer has been served according to their own preferences. The culinary cravings of loved ones are taken into account at every family reunion, on the occasion of religious holidays and / or family anniversaries. We can say, without mistake, that on such occasions the measure of eating is a bit exceeded. It starts to light up in the fridge & # 8211 painted eggs are over, the lamb / goat dishes are over too (maybe some drob will be put in the freezer for the cravings to come). For dishes & # 8211 stew or stew and steaks & # 8211 made in a hurry (in the oven & # 8211 lamb chop in the oven / in the pan & # 8211 lamb shoulder in the pan / on the grill & # 8211 goat chop with potatoes at grill), packages of lamb in the freezer can be used at any time.
Fresh fish is recommended by nutritionists to be prepared as often as possible! A new fishery has recently opened in my town, with fish from its own production & # 8211 in ponds arranged on the banks of the Topologist (carp, pikeperch, sturgeon, catfish). Buy sturgeon seedlings from the Danube and grow them in ponds with clean water, full of vegetation. They boasted that those who wish can fish, for a fee, on Sundays, in specially arranged places. I decided to resume the action on the pond as soon as possible (I have already greased the reels with Vaseline), more, curiously, to see what they arranged. Watch the fish move through the fish tank and choose it. The smiling girls behind the gallantry clean your fish quickly (they have an electric scales cleaner), if you want and I also give you the eggs, on request, if I find them in the cleaned and sliced fish. The price of fish is much lower than in fisheries that buy fresh fish from the market or from cherhana, through intermediaries. No fishless meal was an old slogan of long gone times. Freshly prepared fish in many ways (grilled Danube mackerel & # 8211 grilled Danube mackerel, carp & # 8211 fried carp cutlet with vegetables in sour cream sauce, sea bream & # 8211 baked vegetable platter, carp & # 8211 carrot with citrus, perch & # 8211 shrimp perch in tomato sauce, sleep & # 8211 sleep head broth or fillets & # 8217 sleep with pumpkin and breaded mushrooms & # 8217, in beer dough, pike & # 8211 brine pike with horseradish sauce and sour cream) is my favorite. To calm the stomach, after the hardships it has undergone, the fish is in good health.
Ingredients needed in the recipe: carp trunk, new potatoes, lemon, coarse salt, peppercorns, dried thyme, olive oil.
The carp trunk can be portioned in generous pieces, for each meal, thus facilitating the grilling.
Grease the fish with olive oil, sprinkle with lemon juice and season with lemon peel, coarse salt, freshly ground peppercorns, dried thyme. The fish pieces are rolled in a mixture of oil, lemon juice and spices.
The packages are formed from the pieces of fish, wrapped in baking paper. The paper packages close tightly at the ends so that the liquid does not flow during grilling.
The pieces of fish, seasoned, wrapped in baking paper are folded in foil and placed on the grill placed directly on the stove flame, over high heat.
Slice the potatoes into thin pieces and drizzle with olive oil and lemon juice. Season with coarse salt, freshly ground peppercorns and dried thyme. The composition mixes well with a spoon or with your hands.
The mixed potato slices are closed in baking paper packages that are folded into aluminum foil.
Step by step recipe
- Preparation of pieces of carp trunk, with olive oil, lemon juice, lemon peel, coarse salt, freshly ground peppercorns, dried thyme.
- Slice new potatoes and prepare with olive oil, coarse salt, freshly ground peppercorns, dried thyme.
- Prepare the packages with the pieces of fish trunk, in baking paper and then in aluminum foil.
- Prepare the packages with potato slices in baking paper and then in aluminum foil.
- Fry the packages of fish and the packages of potatoes on the grill placed directly on the large flame of the stove, with the lid on the grill.
- Serve fish and potatoes prepared in packages, on the grill.
These packages of potato slices are also placed on the grill placed directly on the large flame of the stove.
Cover the grill with the lid. Roasting the fish takes 30-35 minutes, depending on the size of the fish.
If the potatoes are thinly sliced, they are cooked at the same time as the fish.
Somewhat secret! If the potato slices are not sufficiently penetrated, unwrap the foil and baking paper and let the potatoes brown for 3-5 minutes, under the lid of the grill, set on the right heat.
Remove the fish and potatoes from the baking paper and foil and assemble on a flat plate.
The preparation is served hot, sprinkled with lemon juice.
Professional gourmets can't refuse hot polenta and / or green garlic sauce.
A glass of fig house wine goes great.
Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Any fish recipe is worth a try. The preferences of each table are not discussed, they are executed. Housewives know why.
Perch brine with assorted vegetables
Perch brine with assorted vegetables from: perch fillets, potatoes, carrots, celery root, green celery, tomatoes, green beans, olives, seeds, dill, butter, greens, fish soup, salt, pepper, lemon.
- 4 perch fillets
- 5 potatoes
- 3 carrots
- 1 celery root
- 2 strands of green celery
- 3 tomatoes
- 50 g green beans
- 10 g olives
- 3 dill threads
- 125 ml sour cream
- 125 g butter
- 1 fresh greens
- 1 l fish soup
- 1 lemon
Method of preparation:
Cut the meat into pieces of the same size and salt. Pour the soup into a pot or saucepan. Wash the vegetables and peel them. Cut the carrots into cubes, place the celery and potatoes in the soup, along with the green beans and greens. Let it boil for 6 minutes. until the liquid reduces its volume by half and the vegetables are almost cooked, salt and pepper. Add the butter.
Place the fish in a saucepan and pour the soup until completely covered. Cut the olives into slices. The tomatoes are scalded, peeled and the pulp is cut into cubes. All are added to the fish. Bring to a boil over low heat until ready (about 6 minutes).
Chop the dill and mix with the cream to match the taste, adding salt, pepper and grated lemon peel. Serve this sauce with fish broth.
Trout bread in cornflakes
Breaded trout fillets, prepared with breadcrumbs and cornflakes
Trout with sage dill and tarragon
Trout stuffed with various herbs (dill, sage and tarragon), prepared on a tray with lemon juice and peel
Carp broth prepared with potatoes, carrots and onions, seasoned with pepper, bay leaves and green parsley
Salad broth prepared by boiling white wine and lemon, with potato garnish and wine sauce
Grilled beef broth
I told Mihaela to take a piece of beef from Billa to grill because I feel like it.
He came with a beef broth for the soup. I didn't panic and I completed my plan!
I beat the piece with a small hammer, I seasoned it with pepper and thyme and I put it on the hot grill:
As a garnish I used vegetables, also grilled!
After it is done, put a piece of butter over the beef steak to freeze it!
Another day, I cut the other piece in 4. This time Mihaela also wanted to eat and she doesn't really like meat in her blood! I applied the same method:
PORK SOUVLAKI & # 8211 Greek skewers with pork
Souvlaki of pork is a Greek skewer recipe very popular with those who spend their holidays in Greece. The most common sovlaki recipes do not contain vegetables between pieces of meat, but served with tzatziki or salads this aspect does not bother at all.
Greek pork souvlaki & # 8211 skewers with tasty and flavorful pork can be prepared at home. Don't forget to put some french fries next to the sauce and the Greek sticks, if you want to have the impression that you are eating at the Greek tavern in the port. If you can also buy a Greek beer, you can turn a dinner into an authentic Greek evening.
It is a traditional Greek recipe. It can also be made with chicken, lamb or beef. Juice from freshly squeezed lemon to oregano is very important.
Greek recipe for pork skewers & # 8211 pork souvlaki & # 8211 is perfect for grilled pork so that it is juicy, flavorful and tender at the same time. The pork is marinated for starters. The Mediterranean aromas in which Greek olive oil is strained are wonderful. In Greece you will be able to order souvlaki and it can be served as a "portion" or "souvlaki dish".
The best meat for pork souvlaki seems to be the mulch, but you can slip between the cubes of lean meat and fatty meat (pork breast) which can help you not to dry the meat, especially if it is to be cooked at a wood / charcoal grill.
If you arrive in Greece for the first time and meet gyros in the menu, you may have a little confusion between the two types of food. Well, gyros will look like a shaorma, meat and potatoes, vegetables and sauce are dressed in Greek pitta, but you will also find it on a plate like souvlaki.
The difference between them is the way of cooking: souvlaki has small pieces of grilled meat on the skewer, while gyros is meat cut from a large piece of overlapping meat, cooked vertically as in shaormeri. Gyros is the Greek shaorma.
And I like them all: souvlaki, gyros or shaorma.
If you want to prepare at home and Greek pitta then click here to read the recipe. Recipe tzatziki sauce you find it in this link. You can find all the recipes prepared by me inspired by the holidays in Greece in this post.
I said above that you have to marinate the meat. If you use wooden skewers, you can put them in water at least a few hours before.
Making souvlaki on the block is not very difficult nowadays. There are electric grills or grill pans.
Here is the list of ingredients and how to prepare it pork souvlaki:
(for 6 pcs.)
1 pork tenderloin about 400 g
a little pork fat & # 8211 optional
For the marinade:
1 teaspoon dried oregano
1/4 teaspoon dried mint
1 teaspoon chopped parsley (can also be basil)
1/4 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
juice from 1 large lemon
1/4 teaspoon smoked paprika
To be served:
Greek pita & # 8211 can be replaced with glue
I prepared the ingredients for marinating in a bowl (except for the smoked paprika) and I mixed to homogenize the composition. I cut the pork tenderloin into 1 * 2 cm cubes, put it in the marinade bowl and covered all the pieces of meat as well as possible. If you want to add fatty meat between the pieces of muscle, they will keep the meat more moist and tender, so I recommend using at least 2-3 pieces on a skewer stick.
I put the meat in a bag, sealed it and left it in the fridge for at least 3 hours (but it would be best to keep it for 12 hours), then I mounted the pieces of meat on the skewer sticks that were in the water. 90 minutes before starting this operation. Before starting to prepare the souvlaki on the grill, I sprinkled very little smoked paprika.
I put the skewers on the grill (but you can also use the grill tray or the grill in the oven / electric grill) and I left them for about 3-4 minutes on each side, to brown lightly. Be careful not to overcook. Do not dry the meat!
Because it was raining outside and I couldn't have prepared the grill, I used a grill pan sprinkled with very little oil and browned them over medium heat.
I prepared tzatiki 1 hour before to make pork souvlaki. I mixed 200 g of Greek yogurt with 2 tablespoons of olive oil, 1 teaspoon of vinegar, 2 cloves of crushed garlic, salt, a few chopped mint leaves and 1 medium grated cucumber and drained well of juice.
I ate pork souvlaki with Greek pita and tzatziki. I didn't put the potatoes in the picture, but they couldn't miss this feast.