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Baked pork breast

Baked pork breast

  • 4 slices of pork breast
  • 1 tablespoon olive oil
  • spices for pork (optional)
  • salt pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Pork breast in the oven:

Mix in a bowl the olive oil and spices (I put a tablespoon of spice for pork, pepper, a little sea salt and 1 tablespoon of olive oil).

Grease the pieces of meat with the obtained mixture with a kitchen brush, and put them in the oven (I put them on a single-use grill tray).

Leave in the oven until the meat is well browned. We ate with french fries and mujdei.

Good appetite!


CUISINE

Detailed recipe

GUIDANCE GUIDE

Cuisine: European

Preparation time: 10 min

Cooking time: 2 hours

Total time: 2 hours 10 min

INGREDIENTS

1 piece of pork breast of approximately 1 kg

1/4 teaspoon ground pepper

1 teaspoon dried thyme

1 tablespoon paprika

INSTRUCTIONS

The first time we grate the garlic on a very fine grater. Then with the obtained garlic we will grease the meat very well on all sides. Sprinkle salt, pepper and paprika on both sides of the meat.

After we have prepared the meat, we wrap it in a baking paper and place it in an oven tray. Now, for a stronger effect, we can leave it in the fridge for 24 hours, but it can be cooked immediately.

We will cook the meat on low heat, in the electric oven at 90 degrees, baking up and down with ventilation. If you have a gas oven, turn the heat to low.

Bake the meat for about 1 hour and 30 minutes in baking paper, then remove it from the paper and bake for another 30 minutes.

When it is ready, take it out of the oven and let it cool for 5-10 minutes, after which we can slice it and serve it with mashed potatoes, french fries or other favorite garnish. The meat can be kept cold and eaten as a sausage or appetizer.


How to prepare pork pastrami in the oven

First we prepare the brine by putting salt, sugar, pepper, bay leaves and cold water in a bowl. Mix well until the salt and sugar melt.

Put the brine in a plastic box with a lid and dip the meat. It is important that the piece of meat is covered with brine.

Cover the dish and put it in the fridge for 24 hours.

After 24 hours, take out the meat and season it with absorbent paper napkins. Wash the box and prepare the marinade in it, mixing all the mentioned ingredients well. Put the meat and try to cover it very well with the marinade made.

We will leave it in the fridge for another 24 hours.

Then we tie it with kitchen twine and put it in a tray, covering it with the rest of the marinade. We add a cup of water in the tray and put it in the oven at 180 ° C for an hour and a half, two , depends on how thick the chop piece is. If the liquid in the pan drops, add another cup of hot water.

To test if it is ready, we stick a toothpick in the middle of the piece of meat and, if no liquid comes out, it is ready. After that it is left to cool, the string is removed and it can be eaten. Enjoy!

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Chest in the oven. a bit of pork, with hot pepper jam

What was supposed to be the most beautiful picture of baked ribs in the history of the internet here turned out to be the best pork breast steak I've ever made. Or maybe it's because I haven't had so many steaks in my life, and that's possible. But I assure you that it was tender, juicy, flavored to the core of steak with rind, fatty meat, lean, bone and lean again. So follow me, you don't even know what you're missing.

It should have been, as I said, ribs, in the sense that at home I initially read 284 (thousands) of recipes with ribs in the oven, then I left convinced to the hprmrkt across the road to take them, they did not have, so I managed as well as I could, and what I could do was just a nice piece of pork breast with all the rind, which I put in the marinade since the evening, I called some friends the next day who fainted and rose again and then we loved each other Christian as brothers. I gave them brandy to drink, it was good.

By the way, for the ribs in the oven press key 1.

INGREDIENT:
& # 8211 1.5 kg pork breast & # 8211 with rind, you can and without, you can even less than a pound and a half, obviously, this is more for guests.
& # 8211 50 grams of butter for massage, to be at room temperature, ie soft
& # 8211 6 cloves of garlic
& # 8211 2-3 tablespoons olive oil
& # 8211 two teaspoons tip with mustard
& # 8211 two teaspoons top with tomato paste
& # 8211 two teaspoons top of smoked paprika
& # 8211 two teaspoons of cinnamon
& # 8211 two tablespoons of honey
& # 8211 the juice from a lemon
& # 8211 two-three-four-five tablespoons white wine, dry / semi-dry
& # 8211 10 sage leaves
& # 8211 three or four teaspoons of hot pepper jam (this is the piece of resistance, make it good and keep a jar of this handy, it's very good at the man's house)
& # 8211 sare
& # 8211 fresh thyme to put last
& # 8211 a glass of brandy

Can it be done without any of the above ingredients? Of course it is possible, it is possible anything in this world, but it would be important not to neglect the pig's chest, first of all, fixed on that one as if I would not jump it. And I wouldn't skip the hot pepper jam either. I know it's not the most common thing in people's homes, but you'll have to take my word for it, if you want to be friends for life, get a jar. With hot pepper jam. Used properly, you will eat and you will remember me. And this time it's right. I would not give up the smoked paprika, the sage, the mustard, the garlic, I would not give up anything, why should I lie. This maglavais is good that way, in this combination.

Obviously, it doesn't have to be a whole piece of pork breast. That's how I found it, in the shops it's full of sliced ​​pork breast, packed directly in pans. They weigh less, they are somewhere around 800 grams, with or without a rind, you can then adjust the weight.

I embalmed the slices of meat in butter heated to room temperature (if it still comes straight from the fridge, it can be heated for about 20 seconds in the microwave), then I put them to leaven in a bowl mixed with all the ingredients from the list above. A sticky sludge comes out that has stuck to the meat properly. I covered it with cling film and left everything in the dark of the fridge for about 12 hours. I mean, overnight, that I sleep like dragons, 12 hours.

When sleep is ready, the oven heats up to about 160 degrees. You can use a cast iron pot with a lid, but just as well, if your religion allows, you can use a steak tray with high walls over which some aluminum foil is pulled. Any variant is used, obligatorily, before being put in the oven, add some water with wine, or just wine, or just water, about a cup, you need some juice while the meat is in the oven.

That's about it, that is almost everything, because this is the moment when the brandy part intervenes. That, beware, drink! In case anyone had any doubts.

Put it in the preheated oven, leave it for about 80 minutes, then remove the pot or tray, remove the lid or foil and put a spoonful of sauce over the meat, taken from the pan. And it is plentiful. The thyme is coming now. I left it behind so I could understand some of it in the pictures here. It can be put, of course, from the beginning.

You can also taste it, it's time for the first thrill, but the meat still goes in the oven, so discovered, the fire rises to 190 degrees, and after about 10 minutes the steak is checked again, and again sprinkled with sauce from the pan, and so on until everyone thinks it's done enough. Normally, the final part should take about half an hour, but it depends on how thick the slices were, how far the degrees went up or down over what I recommended.

And that's all. Close. Only one more clarification needs to be made. As long as the whole cooking process takes, it smells through the house shaking you to the ground, no matter how strong you are. So keep the dogs away, they attack. Or you can soothe them with some brandy, of course.


Baked chicken breast & # 8211 A special recipe for everyone's taste

I marinated the chicken breast, put it in breadcrumbs and baked it in the oven. A special delicacy came out. You can find the recipe in the rows below, if you want to try it. I'm sure you won't regret it!

Necessary ingredients:

  • 3 tablespoons natural yogurt, 1 clove of garlic
  • 1 tablespoon mustard, 2 pieces chicken breast
  • 1 tablespoon soy sauce, 3 tablespoons breadcrumbs
  • Ground salt and black pepper (to taste)

Method of preparation:

We clean the garlic clove, put it on a grater or crush it through a press and mix it with the yogurt, in a deeper bowl. Add the mustard and soy sauce.

Wash the chicken breast, cut it into slices and season it with salt and ground black pepper. We then put it in the yogurt marinade. We leave him there for an hour.

After an hour, take the pieces of meat out of the marinade and put them in breadcrumbs. Place the chicken breast in a tray lined with baking paper. Bake the chicken breast in the preheated oven at 180 degrees for about 30 minutes.

The cooking time can vary from one oven to another, so it would be good to check the meat from time to time.

After it is cooked enough, place the chicken breast on a larger plate. Serve with your favorite sauce. I like to eat chicken breast with sour cream and garlic the most. It seems to me the best combination.

After you try this recipe I am sure you will want to repeat it weekly. Have fun with your loved ones and increase your cooking!


Chest in the oven. a bit of pork, with hot pepper jam

What was supposed to be the most beautiful picture of baked ribs in the history of the internet here turned out to be the best pork breast steak I've ever made. Or maybe it's because I haven't had so many steaks in my life, and that's possible. But I assure you that it was tender, juicy, flavored to the core of steak with rind, fatty meat, lean, bone and lean again. So follow me, you don't even know what you're missing.

It should have been, as I said, ribs, in the sense that at home I initially read 284 (thousands) of recipes with ribs in the oven, then I left convinced to the hprmrkt across the road to take them, they did not have, so I managed as well as I could, and what I could do was just a nice piece of pork breast with all the rind, which I put in the marinade since the evening, I called some friends the next day who fainted and rose again and then we loved each other Christian as brothers. I gave them brandy to drink, it was good.

By the way, for the ribs in the oven press key 1.

INGREDIENT:
& # 8211 1.5 kg pork breast & # 8211 with rind, you can and without, you can even less than a pound and a half, obviously, this is more for guests.
& # 8211 50 grams of butter for massage, to be at room temperature, ie soft
& # 8211 6 cloves of garlic
& # 8211 2-3 tablespoons olive oil
& # 8211 two teaspoons tip with mustard
& # 8211 two teaspoons top with tomato paste
& # 8211 two teaspoons top of smoked paprika
& # 8211 two teaspoons of cinnamon
& # 8211 two tablespoons of honey
& # 8211 the juice from a lemon
& # 8211 two-three-four-five tablespoons white wine, dry / semi-dry
& # 8211 10 sage leaves
& # 8211 three or four teaspoons of hot pepper jam (this is the piece of resistance, make it good and keep a jar of this handy, it's very good at the man's house)
& # 8211 sare
& # 8211 fresh thyme to put last
& # 8211 a glass of brandy

Can it be done without any of the above ingredients? Of course you can, you can do anything in this world, but it would be important not to neglect the pig's chest, first of all, fixed on it as if I didn't jump it. And I wouldn't skip the hot pepper jam either. I know it's not the most common thing in people's homes, but you'll have to take my word for it, if you want to be friends for life, get a jar. With hot pepper jam. Used properly, you will eat and you will remember me. And this time it's right. I would not give up the smoked paprika, the sage, the mustard, the garlic, I would not give up anything, why should I lie. This maglavais is good that way, in this combination.

Obviously, it doesn't have to be a whole piece of pork breast. That's how I found it, in the shops it's full of sliced ​​pork breast, packed directly in pans. They weigh less, they are somewhere around 800 grams, with or without a rind, then the weight can be adjusted.

I embalmed the slices of meat in butter heated to room temperature (if it still comes straight from the fridge, it can be heated for about 20 seconds in the microwave), then I put them to leaven in a bowl mixed with all the ingredients from the list above. A sticky sludge comes out that has stuck to the meat properly. I covered it with cling film and left everything in the dark of the fridge for about 12 hours. I mean, overnight, that I sleep like dragons, 12 hours.

When sleep is ready, the oven heats up to about 160 degrees. You can use a cast iron pot with a lid, but just as well, if your religion allows, you can use a steak tray with high walls over which some aluminum foil is pulled. Any variant is used, obligatorily, before being put in the oven, add some water with wine, or just wine, or just water, about a cup, you need some juice while the meat is in the oven.

That's about it, that is almost everything, because this is the moment when the brandy part intervenes. That, beware, drink! In case anyone had any doubts.

Put it in the preheated oven, leave it for about 80 minutes, then remove the pot or tray, remove the lid or foil and put a spoonful of sauce over the meat, taken from the pan. And it is plentiful. The thyme is coming now. I left it behind so I could understand some of it in the pictures here. It can be put, of course, from the beginning.

You can also taste it, it's time for the first thrill, but the meat still goes in the oven, so discovered, the fire rises to 190 degrees, and after about 10 minutes the steak is checked again, and again sprinkled with sauce from the pan, and so on until everyone thinks it's done enough. Normally, the final part should take about half an hour, but it depends on how thick the slices were, how far the degrees went up or down over the ones I recommended.

And that's all. Close. Only one more clarification needs to be made. As long as the whole cooking process takes, it smells through the house and shakes you to the ground, no matter how strong you are. So keep the dogs away, they attack. Or you can soothe them with some brandy, of course.


Baked pork ribs (kaiser, smoked pork breast) & # 8211 steak recipe with notched rind

Baked pork ribs (kaiser, smoked pork breast) & # 8211 steak recipe with notched rind. Pork breast with thyme and cumin. Boiled and smoked pork ribs, baked in the oven, with extremely tender and juicy meat and crispy rinds. Kaizer steak. Red and juicy pork breast steak.

This roast pork rib steak is great tasty! A quick recipe that is easy to prepare. I generally use boiled and smoked pork breast (Kaiser, kaizer) from my own production or from trade (from the butcher).

This is what the commercially boiled and smoked rib or kaiser looks like. You will need such a piece if you do not have a house kaiser.

If you want to make this steak from raw and smoked kaiser you will have to use the product fresh from the smoke, not a dry one (because otherwise the steak will come out rubbery). This homemade kaizer must be "steamed" beforehand for 1 hour at 80 C. I put it in the oven in a tray with hot water (covered with aluminum foil or with a lid) and set the temperature to 80 C. The recipe for the kaiser home you can find it here.

See how juicy the steak comes out! How beautifully browned the mouse is! Flavors & # 8230 what else to say? Thyme, cumin, pepper and a discreet aroma of smoke.

From these quantities results about 4-5 portions of roast pork ribs in the oven. It can be served with a garnish of potatoes, bread and lettuce, pickles or just with grated horseradish in vinegar and homemade pita.


Baked pork breast

Baked pork breast

I present to you again a recipe picked up from the internet and adapted to my needs. First of all, the quantities are "stupid" as some would say, but when you cook for thirteen people, it's a bit difficult with the approximate.

For starters we need pork breast, I calculated about 300 - 350 for each person plus some reserve for what they want and the second portion so that's how we got to 5kg of pork breast. I recommend the breast, which has less fat because the meat is quite fat, but if you don't have a choice, remove the excess fat and keep it in the freezer for sarmale, for grilling or for the dog.

The meat is bought the day before because we have to tenderize it well before cooking it and for this we use the next stain.

In a large bowl pour 1l of tomato juice as concentrated as possible but still liquid then add: 4-5 tablespoons of honey, 3-4 tablespoons of classic mustard (go and dijon but in this stain will boil the meat then so you have to take into account the sharpness of the mustard), a hat of crushed garlic, two finely chopped onions, 5-6 tablespoons of olive oil, a tablespoon of paprika, a bunch of thyme and finely chopped sage leaves (for preferably green but I used the dry market version), 250 ml beer (no matter which) and at the end salt and pepper to taste.

Mix the above ingredients well until you get a paste that is viscous enough so that we can grease the meat with it but it is somewhat liquid.

Let the stool calm down while cutting the meat parallel to the bones so that each piece has two ribs and a width of about three fingers. Here the length does not matter.

The pieces thus cut are greased with the previously prepared stain and placed as compact as possible in a container that complies with the following: all the meat and the stain must fit in it, be able to be covered and fit in the refrigerator.

After we have finished placing the meat, we pour the rest of the steak over the meat, cover the container and put it in the fridge for at least 24 hours before it is cooked.

Now we can relax with a beer. I will enjoy the beer in this unique mug received as a gift from my wife.

I know, no connection to the recipe but I had to brag somehow.

About 2-3 hours before you set out to attack the liver of the guests, take the meat out of the fridge and light the fire in the oven to maximum capacity, mix the meat with the stain a little and then place the meat in the cooking container (I used a glazed clay pot) but this time not so compact to allow the sauce to slip through the meat.

After the oven has warmed up, reduce the heat by half and put the meat in the oven with the dish covered.

From now on, everything depends on your preferences. The meat is ready when it is easily detached from the bone (2-3 hours on medium heat) and tightens visibly revealing the bones.

! Check what happens in the oven for about 30 minutes.

If you want more sauce, leave the meat covered until almost the end, when the meat is ready and if you want drier meat, remove the lid faster and let the sauce drop.

As a side dish, I recommend mashed or peasant potatoes, beaten beans, polenta or pickles and to drink a STOUT beer before a meal and then lager or weisse.


Chest in the oven. a bit of pork, with hot pepper jam

What was supposed to be the most beautiful picture of baked ribs in the history of the internet here turned out to be the best pork breast steak I've ever made. Or maybe it's because I haven't had so many steaks in my life, and that's possible. But I assure you that it was tender, juicy, flavored to the core of steak with rind, fatty meat, lean, bone and lean again. So follow me, you don't even know what you're missing.

It should have been, as I said, ribs, in the sense that at home I initially read 284 (thousands) of recipes with ribs in the oven, then I left convinced to the hprmrkt across the road to take them, they did not have, so I managed as well as I could, and what I could do was just a nice piece of pork breast with all the rind, which I put in the marinade since the evening, I called some friends the next day who fainted and rose again and then we loved each other Christian as brothers. I gave them brandy to drink, it was good.

By the way, for the ribs in the oven press key 1.

INGREDIENT:
& # 8211 1.5 kg pork breast & # 8211 with rind, you can and without, you can even less than a pound and a half, obviously, this is more for guests.
& # 8211 50 grams of butter for massage, to be at room temperature, ie soft
& # 8211 6 cloves of garlic
& # 8211 2-3 tablespoons olive oil
& # 8211 two teaspoons tip with mustard
& # 8211 two teaspoons top with tomato paste
& # 8211 two teaspoons top of smoked paprika
& # 8211 two teaspoons of cinnamon
& # 8211 two tablespoons of honey
& # 8211 the juice from a lemon
& # 8211 two-three-four-five tablespoons white wine, dry / semi-dry
& # 8211 10 sage leaves
& # 8211 three or four teaspoons of hot pepper jam (this is the piece of resistance, make it good and keep a jar of this handy, it's very good at the man's house)
& # 8211 sare
& # 8211 fresh thyme to put last
& # 8211 a glass of brandy

Can it be done without any of the above ingredients? Of course it is possible, it is possible anything in this world, but it would be important not to neglect the pig's chest, first of all, fixed on that one as if I would not jump it. And I wouldn't skip the hot pepper jam either. I know it's not the most common thing in people's homes, but you'll have to take my word for it, if you want to be friends for life, get a jar. With hot pepper jam. Used properly, you will eat and you will remember me. And this time it's right. I would not give up the smoked paprika, the sage, the mustard, the garlic, I would not give up anything, why should I lie. This maglavais is good that way, in this combination.

Obviously, it doesn't have to be a whole piece of pork breast. That's how I found it, in the shops it's full of sliced ​​pork breast, packed directly in pans. They weigh less, they are somewhere around 800 grams, with or without a rind, you can then adjust the weight.

I embalmed the slices of meat in butter heated to room temperature (if it still comes straight from the fridge, it can be heated for about 20 seconds in the microwave), then I put them to leaven in a bowl mixed with all the ingredients from the list above. A sticky sludge comes out that has stuck to the meat properly. I covered it with cling film and left everything in the dark of the fridge for about 12 hours. I mean, overnight, that I sleep like dragons, 12 hours.

When sleep is ready, the oven heats up to about 160 degrees. You can use a cast iron pot with a lid, but just as well, if your religion allows, you can use a steak tray with high walls over which some aluminum foil is pulled. Any variant is used, obligatorily, before being put in the oven, add some water with wine, or just wine, or just water, about a cup, you need some juice while the meat is in the oven.

That's about it, that is almost everything, because this is the moment when the brandy part intervenes. That, beware, drink! In case anyone had any doubts.

Put it in the preheated oven, leave it for about 80 minutes, then remove the pot or tray, remove the lid or foil and put a spoonful of sauce over the meat, taken from the pan. And it is plentiful. The thyme is coming now. I left it behind so I could understand some of it in the pictures here. It can be put, of course, from the beginning.

You can also taste it, it's time for the first thrill, but the meat still goes in the oven, so discovered, the fire rises to 190 degrees, and after about 10 minutes the steak is checked again, and again sprinkled with sauce from the pan, and so on until everyone thinks it's done enough. Normally, the final part should take about half an hour, but it depends on how thick the slices were, how far the degrees went up or down over what I recommended.

And that's all. Close. Only one more clarification needs to be made. As long as the whole cooking process takes, it smells through the house and shakes you to the ground, no matter how strong you are. So keep the dogs away, they attack. Or you can soothe them with some brandy, of course.


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Beans with pork prepared with onions, carrots, tomato paste and seasoned with thyme and garlic, served with green parsley on top

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Szekler goulash recipe with pork prepared with white sauerkraut and tomato paste, seasoned with paprika and bay leaves

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