Cut the smoked cheese into thick slices. Beat the egg and mix well with the mustard. Then give the slices of smoked cheese through this mixture and then through the breadcrumbs mixed with flour, ground hazelnuts and sesame. Place in a tray with parchment paper. baked and put in the hot oven until golden brown. During baking, they will lose more fat and melt.
Remove them when they are browned and serve them warm with lemon.
Salted in walnut and hazelnut crust
Today we have salami in walnut and hazelnut crust, a recipe that I will definitely repeat.
The meat of the salad is white and delicious and the doctors always recommend it in the menu for its qualities. I started the year with perch (unfortunately I couldn't catch anything) and then I continued with the salad. That means I left the pig behind.
I don't know much about fish, but I understand that salami is a pike-like predatory fish. If you want a good recipe for baked pike, you can also find it on my blog.
- 1 salau marisor
- 1 teaspoon sweet mustard
- 1 tablespoon balsamic vinegar
- 3 cloves of garlic
- salt pepper
- 2 tablespoons walnuts
- 2 tablespoons hazelnuts
- 1 tablespoon oil
Method of preparation:
Wash the salad well and wipe with paper towels. With a knife with a thin and sharp blade, thread it. You will get two generous fillets.
This part with the thread is a bit new to me but I'm in progress. I threaded trout, carp, perch and now this pike.
The fillet fillets are halved if they are too big. Season with salt and black pepper.
Chop the hazelnuts and walnuts with a knife.
Prepare the tray with baking paper and greased with a little oil.
In a small bowl, mix the mustard with the balsamic vinegar and mashed garlic. Grease the fillets on both sides with a silicone brush (or even by hand).
The fillet fillets are given by the composition of hazelnuts and walnuts, then they are placed in the tray.
Place the tray in the preheated oven at 190 degrees Celsius and hold for about 20 minutes.
The fish must be done and the crust must be a reddish color.
The salad in walnut and hazelnut crust was served with plain basmati rice and grilled zucchini.
I haven't eaten pike for a long time and I remembered how good it is. I think a festive meal is also worth a salad with walnut and hazelnut crust. An equally interesting option is the fish in crispy cheese crust.
Method of preparation
The washed and battered breast is turned with the cut part of the bone upwards, it is salted, peppered and seasoned, then it is lightly cut long and in slices we place slices of red pepper. Carefully tighten, from the edges inwards and catch with 2 toothpicks.
Place with toothpicks in the tray then grow in 4-5 places, lengthwise, light notches, without reaching the pepper inside.
Sprinkle with olive oil then salt and season to taste.
Add to the pan and the glass of white wine, peppercorns, bay leaves, a pinch of salt then cover with aluminum foil and bake for 20 minutes then remove the foil and let it brown the chest lightly, wetting it with the juice from the tray from time to time.
After it has browned, coat the breast with slices of melted cheese or cheese, put it back in the oven for 2-3 minutes, take it out and sprinkle it over the peanut kernel, slightly fried and chopped.
Allow to cool a little, remove the toothpicks with which it was caught and then cut into slices and serve sprinkled with sauce from the tray.
Bread cheese remains one of the tastiest dishes. Although it seems quite easy to prepare, you would be surprised to find that many housewives encounter difficulties when they want to surprise their relatives with a portion of breaded cheese: either the crust does not come out crispy enough, or the cheese does not melt, or stick the breadcrumbs to the pan, or it is too oily.
Well, we show you step by step how to prepare a breaded cheese like a book! This time, you will not cook it in a pan, in an oil bath, but in the oven. It will come out much tastier and crispier!
- 450 grams of classic or smoked Hochland cheese (according to preference)
- 2-3 eggs
- salt, pepper and other spices, to taste (oregano, paprika, dried basil, etc.).
METHOD OF PREPARATION
Preheat the oven to 200 degrees. Cut the cheese into thin slices (1 cm), then beat the eggs and place a suitable amount of breadcrumbs and flour on a flat plate. In breadcrumbs you can add salt, pepper and your favorite spices, so that the breaded cheese is as fragrant as possible.
The cheese coating must be consistent, so give three times the slice of cheese through the beaten egg, then as many times through flour and breadcrumbs, in this order.
Cover the baking tray or the bottom of a heat-resistant dish with baking paper, then put the slices of cheese given through egg, flour and breadcrumbs and leave them in the oven for 15-20 minutes, until the crust acquires a golden color and consistency. crunchy.
After removing the preparation from the oven, let it cool for 5 minutes, then serve your loved ones with a piece of breaded cheese. They will definitely ask you for more!
Pork with nuts
Pork with nuts & # 8211 sounds like a Chinese fast food mall (not that it would be awful there). Well, that may be the case, including on this blog, but it's not, not this time. Now we talk about a way to cook pork slowly and well, until it becomes tender, soft, juicy, pleasant to the taste and chewed. I've cooked pork this way before. they do it quite often, with small variations. It consumes some time, but it is suitable for family meals or for occasions when you know that at the end of the day or the next day you will have guests. It seems complicated. It's not, you just need pork skin with skin, less oily, if possible. You also need hazelnuts / walnuts, kitchen twine (it's ok and hemp twine, you put it in oil before using it, and you're done), molasses or brown sugar (you can find it at the supermarket), coarse salt, crushed pepper on the spot, plastic foil, aluminum foil, baking paper, a flat tray, a deep tray and an oven.
First you need to bake the hazelnuts, 15-18 minutes at 180 degrees Celsius, on the baking sheet placed in the flat pan. Don't worry if they darken in color, it's a good thing as long as you don't carbonize them. In addition, burnt skin comes down quickly and is cleaned by hand.
Once cleaned, grind them, but not as for the cake, leave the larger pieces, to feel crispy at least sometimes.
Mix four tablespoons of walnuts with a tablespoon of solid molasses or brown sugar. Loosen the meatball (if it is thicker than 2.5 cm, you can cut it to thickness and unwrap it as you would open a book. Sprinkle coarse salt, crushed pepper and the mixture of nuts and molasses / sugar over it. so you get a roll with your skin out.
Tie the roll with string so that it does not come loose. You do not need special technique, cut pieces of twine 15-20 cm long and tie the roll from place to place as you would put circles on a barrel, then join & # 8222circles & # 8221 with string along the entire length of the roll, on three sides. It increases the skin from place to place, helps to melt and drain the lard. Wrap the roll in plastic wrap, tightly, in several layers. Then wrap the roll in aluminum foil, in several layers. Bake the roll in a deep pan for an hour and a half at 170 degrees Celsius. Remove the roll from the foil, drain the liquid / lard, put the roll on the baking sheet and leave it in the oven for another hour and a half at 170 degrees Celsius. For the last 1o minutes, increase the temperature to 190-200 degrees Celsius.
It goes well, you can take my word for it.
Let it cool, slice it (cut it easier that way) and heat it in the oven before serving. Put next to it which garnish suits you best.
I like baked carrots, baked beets. The beet syrup was handy, so I used it. It fell well.
Soft meat, thin and brittle crust (s), mmm. Mmmm.