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Pork leg with horseradish sauce and sour cream

Pork leg with horseradish sauce and sour cream



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We wash the pig's foot a little.

In a larger bowl put the wine, salt, a little ground pepper, 1 teaspoon paprika, dried thyme and mix well.

We put the foot in this mixture, cover it and let it cool overnight.

The next day we put the foot in a pot of water, a few peppercorns, 3 bay leaves broken into pieces and boil it for about 40-45 minutes, but do not throw the wine sauce.

After it has boiled, we transfer it to a tray, pour the wine with spices and 2-3 tablespoons of the juice in which it boiled.

Peel the garlic, cut it in half and bread the meat.

Put the other bay leaves, a little paprika on top, cover it with cling film and put it in the oven at the right temperature.

From time to time we discover it to sprinkle it with the juice from the tray.

When it is well penetrated, we discover it and let it brown for another 10-15 minutes. When it is ready, take it out of the oven but keep it wrapped so that it does not dry out.


Sauce:

We clean the horseradish, wash it and put it on the small grater.

Add lemon juice, a little salt, let it soak for 5 minutes, then add the yogurt, sour cream and mix well.

Serve with the delicious ciolan !!!


Cooking blog

We wash the pig's foot a little.
In a larger bowl put the wine, salt, a little ground pepper, 1 teaspoon paprika, dried thyme and mix well.
We put the foot in this mixture, cover it and let it cool overnight.
The next day we put the foot in a pot of water, a few peppercorns, 3 bay leaves broken into pieces and boil it for about 40-45 minutes, but do not throw the wine sauce.
After it has boiled, we transfer it to a tray, pour the wine with spices and 2-3 tablespoons of the juice in which it boiled.
Peel the garlic, cut it in half and bread the meat.
Put the other bay leaves, a little paprika on top, cover it with cling film and put it in the oven at the right temperature.
From time to time we discover it to sprinkle it with the juice from the tray.
When it is well penetrated, we discover it and let it brown for another 10-15 minutes. When it is ready, take it out of the oven but keep it wrapped so that it does not dry out.
Sauce:
We clean the horseradish, wash it and put it on the small grater.
Add lemon juice, a little salt, let it soak for 5 minutes, then add the yogurt, sour cream and mix well.
Serve with the delicious ciolan.


Method of preparation

Mushrooms with horseradish sauce

I saw at "Cherry on the cake" the mushroom recipe, proposed by Nicoleta Voica. Horseradish sauce

Pork leg with horseradish sauce and sour cream

We wash the pig's foot a little. In a larger bowl put the wine, salt, a little ground pepper, 1 teaspoon


Sprinkle the meat with olive oil and season generously with coarse salt and pepper. Put the piece in a special vacuum bag, together with thyme and 50 g of butter and vacuum it using a special device. I use a Food Saver and I am extremely satisfied with it.

Fill the Sous Vide device with water to the mark and set it to 54 degrees for rare, 58 degrees for medium rare or 70 degrees for well done. I will choose to prepare it medium rare.

Once it has reached the desired temperature, put the bag inside and leave it there for a minimum of 1 hour and a half and a maximum of 3. Drain the liquid formed in the bag and cover it with a napkin. Crush the garlic cloves a little.

Now, strictly optional, for a beautiful color, you can heat a grill pan well, add a little butter, oil and garlic cloves and leave the meat very little on each side, until you get those grilled streaks that work so well. picture.

Take it out on a chopping board and let it rest for a few minutes, in order to place the juices inside.

Next, prepare the sauce: mix the horseradish with the sour cream, the fresh lemon and the parsley until you get a homogeneous sauce. Serve with beef.

Now that it's resting, let me show you how well it's cooked!

Cooking becomes the ultimate pleasure when you make spectacular dishes with minimal effort. SousVide cooking technique is even better if you want to cook less expensive types of meat, such as brine or pulp, but these require a longer period of time.


Pork leg with horseradish sauce, sour cream and lemon

Pork leg with horseradish sauce, sour cream and lemon from: smoked pork leg, red wine, salt, pepper, bay leaves, garlic, dried thyme, paprika, horseradish, lemon juice, yogurt, sour cream.

Ingredient:

  • 1 smoked pork leg
  • 500 ml of red wine
  • salt
  • ground pepper
  • peppercorns
  • 4-5 bay leaves
  • 3-4 cloves of garlic
  • 1 teaspoon dried thyme
  • paprika
  • 1 horseradish root
  • 2-3 tablespoons lemon juice
  • salt
  • 150 g yogurt
  • 6-7 tablespoons sour cream

Method of preparation:

Wash the pig's foot a little. In a larger bowl put the wine, salt, a little ground pepper, 1 teaspoon paprika, dried thyme and mix well. Put the pork leg in this mixture, cover it and let it cool overnight.

The next day you put your foot in a pot of water, add a few peppercorns, 3 bay leaves broken into pieces and let it boil for about 40-45 minutes. You don't have to throw away the wine sauce in which the pork leg sat. After boiling it, put the pork leg in a tray, pour over it the wine with spices and 2-3 tablespoons of the juice in which it boiled.

Peel the garlic, cut it in half and stuff the charcoal with it. Put the other bay leaves, sprinkle a little paprika on top, cover with cling film and place in the oven at the right temperature.

From time to time you discover it, to sprinkle it with the juice from the tray. When it is well penetrated, you discover it and let it brown for another 10-15 minutes.

When it is ready, take it out of the oven, but keep it wrapped so that it does not dry out. Peel a squash, grate it and squeeze the juice. Add the lemon juice, a little salt, let it soak for 5 minutes, then add the yogurt, cream and mix well. Serve the sauce with the delicious ciolan.


Recipe notes and tips

Don't forget the jalapeno peppers. Jalapeno fried peppers are a MUST for a sandwich, especially when it comes to rib sandwiches. I realize I may have gone over the WEE BIT overboard with fried jalapeno slices, but my #JalapenoObsession is well documented. My fault. Know.

The secret of horseradish sauce. For the sauce, I mentioned a few times how easy it is to whip together. That's because, you know what? It's easy to whip together. Or should I say the whip. Simply put together cream or sour cream with prepared horseradish, spicy mustard and white wine vinegar. Season with salt and pepper to your personal taste and drain it over your rib sandwich. Or go ahead and do what I did and add a lot. It's too good to slip in sometimes.

Try! I hope you like it! Comfortable food to the finest, friends.


Beef broth with horseradish sauce and sour cream

I found the horseradish sauce recipe in my grandmother's cookbook, a book from the & # 821750 years when everything was fried in butter, although they also had oil on hand. But the taste is different.
For those who live in big cities, I recommend the meat to be bought from Arab butchers. The slice slices it and they know how to choose the meat to be better, as if it tastes better than from other sources.

INGREDIENT:
FOR RASOL
& # 8211 6 pieces beef broth with bone
& # 8211 1 carrot
& # 8211 1 slice of celery
& # 8211 1 pastarnac
& # 8211 1 medium onion
& # 8211 salt, 6 peppercorns, 1 bay leaf, 1 sprig of thyme
FOR HREAN SAUCE WITH CREAM
& # 8211 1 piece of horseradish
& # 8211 1 tablespoon butter
& # 8211 salt, 5 peppercorns, 1 bay leaf
& # 8211 150 ml sour cream

PREPARATION Beef broth with classic horseradish sauce
1. Put the washed pieces of meat in the pot with cold water, with 1/2 teaspoon of salt, this helps to collect the foam more easily. Foam periodically and always fill with water. Boil until the meat comes off the bone, about 2 + 1/2 hour and up to 3 hours, depending on how old the meat is.
2. After you have finished frothing (about half an hour), add the spices (without salt) and continue cooking as I said.
3. Half an hour before the meat is cooked, (after about two hours) add the potatoes, carrots, parsnips, celery and then the onion (boil faster). Beforehand, wash the vegetables, peel them and wash them again. If the potatoes are bigger, cut them like a mouthful.
4. Meanwhile, prepare the horseradish sauce. Grate the horseradish finely and cook it in a tablespoon of butter in the pan for 2 minutes. Quench with 150 ml (a glass not too large) of hot meat soup. You can put 1 bay leaf and 5 peppercorns or a small hot pepper. Cook until all the liquid is reduced.
5. Add sour cream just before serving, 150 mg or as you like, depending on how big the horseradish is. Salt and cook for 2-3 minutes or until the cream heats up. Take out the bay leaves.
6. Just before serving, strain all you have boiled, throw the onion, and the soup is a valuable background for other dishes, you can freeze it in plastic cups or even sturdy bags. Serve the drained meat on the plate, with boiled vegetables and horseradish sauce.
Liv (e) it!
With such a resulting soup I cooked:
& # 8211 Mussels with bordelaise sauce.
& # 8211 Beef with vegetables.
Red sauce for meatballs, meat, tongue


Tongue in sour cream sauce

Wash the tongue in a little water, shave with a knife and remove the throat, place in a saucepan with cold water and bring to a boil over low heat.

After the foam is taken, add the onion, vegetables, allspice, bay leaf and salt. Bring to a simmer, covered with a lid, over low heat for three hours or an hour in a pressure cooker.

Remove from the water, place on a wooden bottom and clean with a knife, pulling the skin from the tip to the root of the tongue.


Cut into slices, place on a serving plate and pour over horseradish sauce, mustard sauce or broth sauce.

we continue with the basic recipe.

Boil the tongue (see Boiled tongue) and cut into finger-thick slices.

Put the butter in a saucepan, bring to the boil and fry half the grated onion in it.


Add the flour, quench with the juice in which the tongue was boiled, then add the cream and the tongue slices.




Let it simmer for 10-15 minutes, add the chopped dill, then bring to a boil, two more.

Serve hot with polenta.


Ways to lose weight

A very fast, simple and certainly successful steak recipe for any meal, be it a holiday or a family meal. The simplest and tastiest pork steak is baked with garlic and tomato juice. It doesn't take us long to prepare it, and how long the tray stays in.

A roasted pork roast roasted and stewed in the oven with. Pork steak with tomato sauce is particularly tasty, it is prepared from only a few ingredients. Step 3: From time to time we open the oven and check if the steak still has sauce.

With a spoon we take wine sauce and sprinkle the steak.

So first I washed the meat and portioned it, put it in a high tray, gave salt and spices for the pork, and added a glass of water, one of. Anyone who wants a full lunch or wants to prepare in advance with recipes for the holidays, should try pork with white sauce at.

First we cut the meat into cm thick slices and beat it on both sides, then we put it in a tray, which goes in the oven, in one. Meat cooked in the oven, on the tray, more stewed than fried, is a real delight for the taste buds. Then remove the pork from the oven and keep in a warm place. To prepare the cream sauce with apple juice, heat it. Culinary recipe PORK IN TOMATO SAUCE from the categories Steaks, Meat dishes. Baked pork steak with apples.

Remove the meat from the oven, portion and serve with the sauce. The steak in the oven and the rice, I made it in the Zepter bowl. Pork leg with horseradish sauce and sour cream. Sauce with honey and mustard for pork steak.

For the pork steak, we have prepared a sweeter sauce that will make that. Baked beef and brown sauce. I chose to make a steak from a piece of whole pork leg, but.

Baked pork steak with potatoes is a decadent recipe, especially if we choose the right sauce. Video recipe for baked pork leg roast. Serve the pork steak with your favorite garnish and the sauce next to it.


Pork neck with horseradish sauce and sour cream

Ingredient:

& # 8211 4 thick slices of pork neck

& # 8211 5-6 tablespoons grated horseradish tip

& # 8211 2 tablespoons lemon juice (optional)

Method of preparation:

I can't imagine my life without a piece of meat & # 8230 even if sometimes it has a little fat. If we eat sparingly and do a little sport, nothing is wrong. My parents and in-laws, who are 80-84 years old, have been eating pork all their lives. But their sport was gardening, field work and other household chores. They didn't know about taxis, they practiced walking. So, we can eat everything but provided we consume calories & # 8230.somewhere.

It's like I calmed down now after writing these lines & # 8230. I no longer feel guilty that I ate a piece of meat.

Wash the pork neck slices and put them in a pan with enough water to cover them with a teaspoon of salt. Put the pan on medium heat. When it starts to boil and remove the foam, it foams. Add a few vegetables, onions, carrots, parsley root, celery. Cover the pan with a lid and leave it on the fire until the meat can be easily penetrated with a fork.

While the meat is boiling, grate the horseradish on the small grater and prepare the other ingredients.

The amount of horseradish is not & # 8222 nailed & # 8221. You can put more or less, according to your preference.

In the bowl with the grated horseradish add the sour cream and mix.

Then add the yogurt and mix.

Add salt and lemon juice & # 8230. Lemon juice is optional. I made this sauce many times without lemon and it was very tasty. It's up to you.

The sauce should be thick, a little thick. Taste and add what you like, horseradish or sour cream, until it reaches the desired consistency. I have a recipe from a friend from the Bucovina area where this sauce is very spicy, meaning with a lot of horseradish and I want to tell you that I really like it.

Arrange the cooked meat on a plate or a plate and pour the horseradish sauce over it (you can also put the sauce in the bowl, along with the meat). This sauce is served with grated meat, hot or cold sausages, ham. I put it on slices of bread & # 8230. Simply.