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Baked pork with rice and olives

Baked pork with rice and olives

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First, portion the meat into smaller pieces. Heat the oil in a saucepan and fry the meat on all sides, until it turns white and gets a nice crust. Remove on a napkin, then put the onion and finely chopped pepper in the pan, let it penetrate a little, then add the sliced ​​mushrooms and heat a little. Add the washed rice and the celery pieces and cover with water or meat soup (about 1 cup). Add salt, pepper, add a little curry ... but you can do without. Put the meat on top and put it in the oven heated to 170 degrees, until the rice is done. The olives are added towards the end of ripening. The chopped green parsley is placed directly on the plate.

Good appetite!

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Baked pork with rice and olives - Recipes

For snobs and non-snobs, for Roma, Romanians, Aromanians, Visigoths and Ostrogoths, for all those in Romania, abroad and even for those in the Diaspora (hhmmm & # 8230 come on and for those who left a long time ago, they have found the secret of eternal happiness and attacks me because I use a decadent-literary language and not strictly culinary!), I will show you a great wonder. A recipe from Gordon reading, so be very careful. Taa-taaa! A juicy and fragrant Baked pork shoulder, yummy & # 8230. And as a bonus, I'll give it to you potatoes with rosemary, like hell. so am I a lady! & # 8221

AndIngredients for Baked pork shoulder and rosemary potatoes

  • 1 piece of pork shoulder, about 1.3-1.5 kg
  • 3 cloves of garlic
  • a bunch of parsley leaves
  • peel of a lemon
  • sage
  • olive oil
  • sea ​​salt
  • ground pepper
  • 1 kg large potatoes
  • oil
  • 1-2 cloves garlic
  • rosemary
  • sea ​​salt
  • ground pepper

* the quantities are indicative, do according to your heart's desire and taste!

Preparation for Baked pork shoulder and rosemary potatoes

First you set fire to the oven. Don't take it literally, in which case you have to call 112. Preheat the oven to 240 degrees or step 9.

Washed and fat-free pork, cut it in half lengthwise to get a piece of meat of the same thickness, which you can roll later. Or as Gordon says: & # 8221 you make a slit along the net, to open like the wings of a butterfly & # 8221.

On one side you grow it from place to place, in the form of a cross, at intervals of 2-3 cm. Sprinkle the peeled and crushed garlic over the entire surface of the meat. Then sprinkle grated lemon peel on a small grater and start massaging the piece of meat. Add as a bonus some sea salt and a little freshly ground pepper and massage, massage, massage. It's the turn of the sage, or you have freshly chopped leaves, or a few dried ones & # 8230. Spread well on the entire surface of the meat and add a bunch of chopped parsley leaves.

Next, roll the piece of meat tightly, tie it faithfully with some string (kitchen thread: P) and massage it a little more between those notches with sea salt, pepper and olive oil in abundance. After beating it well, throw it in a pan greased with oil.

Put it in the oven for 15-20 minutes until it browns and gets a crispy crust. Reduce heat to 160-170 degrees and leave there until cooked through. If you have a meat thermometer (someone promised me, I hope you don't forget: P) check the temperature. Otherwise, count about 25 minutes for every 450 grams of meat.

Keep warm until ready to serve.

Cut it into slices and serve it next to some stewed red cabbage or choose the more barbaric option: well-cut sliced ​​meat and some rosemary potatoes, all served directly from the tray, cut on the spot under the lustful eyes of the guests.

Rosemary potatoes they are made very simple. Peel a squash, grate it and cut it into small pieces. Heat some sunflower oil in a roasting pan and toss the diced potatoes. Keep them on medium heat and turn them from time to time, until they get a golden crust. Then sprinkle with sea salt, pepper, crushed garlic and rosemary leaves. Put the tray in the oven and leave for about 40 minutes, over medium heat, turning them from time to time, until they become crispy on the outside and soft and fluffy on the inside.

Peas with pork

In a deep frying pan put a tablespoon of lard and brown the meat well over medium heat.

When the meat is brown, add the finely chopped onion and the sliced ​​carrot.
Season with salt and pepper and mix. Cover the pan with a lid and let the onion simmer for about 4-5 minutes. Pour 500 ml of hot water and put 2-3 teaspoons of paprika. Mix well.

Put the lid back on and leave for 50-60 minutes on medium heat. Stir occasionally.
Then add the peas and the 3 tablespoons of tomato paste.
Fill with 200-300 ml of hot water depending on how much sauce you want.

Mix well and leave for another 10-12 minutes on medium heat.

Taste before turning off the heat. Add more salt if needed.
Consume in moderation!

Recipe video PORK PEAS lower:

Baked Pork Rice

As you well know or not we really like pork ribs so I try to prepare them in various ways of course on our taste in combination with rice are very tasty especially with a cabbage salad or any other salad you like. This rice with vegetables and meat is a layered preparation, each of which is composed of others. Boil the chicken breast and let it cool and then cut into strips.

Pork Rice Recipe

Pork Pilaf

Baked Pork With Rice And Vegetables Your Recipes

Pin On Food

Pork Pilaf

Pilaf With Pork Lalena Ro

Finely chop the onion and garlic, cut the pepper into cubes and grate the carrot.

Baked pork with rice. Our readers have tried the recipe. 400 gr pork 1 tablespoon starch vegetables various soy sauce chili sauce peanut or olive oil 350 gr long grain rice 2 eggs. See how to cook baked rice with chicken. Ingredients 4 6 servings about 0 8 kg poultry I used 8 chicken wings but it can be made with any meat you want 1 cup rice with beans suitable similar to risotto 1 2 bell peppers 1 carrot root celery 2 large onions 5 6 tomatoes I put more because I had cherry tomatoes 3 4 tablespoons oil 5 6 cloves garlic 1 bunch.

Pork with rice is served hot and is perfect for a family meal. Boil 1 cup of rice in 2 cups of water then allow to cool. After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with babyliss personal care products. Stir-fried pork recipe with baked rice from the cookbook with meat dishes.

It looks like an overturned bite. Here is the recipe for rice pilaf with chicken. The main course recipe. Ten minutes before the end, remove the aluminum foil to allow the potatoes and meat to brown.

Or a delicious rice with vegetables recipe here. With eggplant, red zucchini, garlic, cauliflower and chicken or lamb. Cover the tray with aluminum foil and place in the oven. Rice pilaf with pork.

Baked pork leg with rice 6 votes 1 19. Vegetables are cleaned and washed. Finely chop the green onion. The rice remained grain by grain, the meat is juicy, the vegetables have color and texture and the aroma and taste are unique.

Maqluba maqlooba maklube is a very tasty and good-looking Arabic recipe. My pilaf of pork and lots of vegetables had a great time with my family and guests. Pork with rice. 900 g pork ribs 350 g rice 1 large onion 1 carrot.

If you liked our baked rice recipe, don't forget to review it. The pork I used from the meat is cut into smaller cubes. Baked rice with vegetables and meat. 1 teaspoon paprika 1 tablespoon salt 1 teaspoon ground pepper.

How to make pork ribs with baked rice. Bake for 1 hour or until all the water has dropped.

Olives - 21 recipes

Recipes with olives (black, green or other varieties).

The cultivated olive (Olea europaea) comes from the wild olive (Olea oleaster), which is spread from Syria to Portugal and from Transcaucasia to South Arabia. It is not stated anywhere whether it was first cultivated in Armenia, Syria or Palestine. Later, the olive culture was taken by the Greeks from the Phoenicians and then spread by them and the Romans throughout the Mediterranean basin.

It is an evergreen fruit tree of the olanaceae family, considered in antiquity a symbol of wisdom, peace and glory. The thick trunk is 3-10 m high, sometimes even 20 m. The olive tree grows very slowly and lives a long time, even 2000 years.

It begins to produce 5-6 years after planting, but with age it becomes scaly.

It is cultivated both for its fruits that contain between 25-40% oil and for the oil that is extracted from them. Olive has a very dense and heavy wood, valued for its quality and used in the furniture industry, in making bowling balls, etc. "Oil", which is extracted from the pulp of olives by pressing, is one of the best oils.

The olive tree is a plant of the Mediterranean climate, with hot and dry summers, with mild and rainy winters, which is cultivated especially in the coastal areas, under the influence of sea breezes. The soil developed on limestone rocks produces high quality fruit, and the trees are often planted on slopes to ensure adequate drainage. It makes very good use of the "bad", stony, non-irrigable and unfavorable lands for other crops.

The cultivation of olives in the Mediterranean countries is favored by other factors, among which: the low cost of labor needed to care for and harvest olives, the existence of very poorly productive land, unsuitable for other crops animals (especially butter).

Baked pork neck, a classic and delicious recipe for simple, tender and juicy steak, preferred by Romanians for family meals, with friends or even at festive Christmas, New Year's Eve or other important days.

The pork steak is made easily, without special cooking techniques, with very little preparation effort, considering the fact that we season the meat, put it in the tray and then let it cook. What could be simpler than that?

I came across all kinds of tips related to seasoning meat. Some put salt at the beginning, others at the end, due to the fact that the salt removes water from the meat. If we fry it in the pan, yes, I would apply the salt at the end, but in the oven, the meat water ensures the cooking and the final sauce.

Baked pork neck is also my favorite, along with pork breast, while my husband prefers the chop or anything that is fat-free.

I prepared the pork neck in the oven from the slices taken for the grill. We didn't have time to grill because the storm started, so we prepared them in the oven and they turned out super delicious.

You can do just as well from a large piece - the whole neck. Cook this slowly (at 180 ° C for 2 hours with foil, then remove the foil and brown it on all sides).

My opinion is that grinding the fat ensures good taste, it retains its taste and flavor even a few hours after it has been cooked due to the fat between the meat fibers.

I think that this tasty steak can satisfy the tastes, it is tender and aromatic, it is easy to prepare, and we choose the garnish depending on the tastes or what we find in the pantry.

Here I had rice, but I like it more with mashed potatoes or baked rosemary potatoes.

Baked pork neck is perhaps the best pork steak. I also prepared it with baked tomato and garlic juice. I think it is the most appreciated pork recipe on the blog. You will see in the post that I put meat there for all tastes and something extraordinarily good came out.

I also like pork tenderloin. You can see all the pork tenderloin recipes cooked by me in this post.

Baked pork neck goes with pickles (along with donuts roasted in vinegar with sugar or pickled cucumbers) or various salads (cabbage salad, tomato salad with cheese, lettuce with lamiae juice or simple cucumber salad). Choose what you like.

Here is the list of ingredients, without giving you measures (depending on tastes) and how to prepare the pork neck in the oven:


pork neck
olive / vegetable oil
cloves of garlic cut in half
freshly ground pepper
a few peppercorns
some twigs of thyme / thyme
a rosemary twig
200 ml white wine

Put the oil in a heat-resistant dish, then the meat seasoned with salt, pepper and paprika. The oil must be in the bowl up to the upper limit of the pieces of meat, without covering them. Add the garlic, peppercorns and greens, then pour the wine.

Cover with foil and place the dish in the preheated oven at 200 ° C for 30 minutes. After this interval, remove the foil and let it brown on both sides.

When the liquid has dropped and the steak has browned evenly, we can say that it is ready.

Serve hot pork neck, fresh out of the oven, accompanied by your favorite garnish and salad or pickles.

Pork with baked potatoes in the bag

Pork with baked potatoes in the bag recipes: how to cook pork with baked potatoes in the bag and the tastiest recipes for baked pork, peasant potatoes in the bag, baked chicken in the bag, baked chicken in the bag, boneless baked thighs with potatoes, baked thighs with peasant potatoes, suberec with baked meat, chicken with baked apples and potatoes, risotto with pork, baked pork neck.

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Fry the tray

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Sunflower beef salad

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Pork steak sliced ​​with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender!

Pork steak sliced ​​with vegetables and sausages in the oven & # 8211 neck on the tray & # 8211 very tender! Baked pork neck on a bed of vegetables with potatoes, garlic, onions, peppers, carrots. Sliced ​​pork cooked on a platter. Steak recipes. Recipes with pork neck. Recipes with sliced ​​meat.

How to make tender and juicy pork steak but also red and appetizing? This question has been asked by many readers and I hope we have been able to provide the answer in many steak recipes which I published.

Generally we make roast pork in the oven in large pieces (1.5-3 kg) because it remains juicy and tender even after baking. Here's how we do it pork leg on the tray & # 8211 recipe here.

Or pig neck in the oven & # 8211 the recipe here.

Many people are used to tray steaks made from slices. Why? I do not know! I think some people have the impression that this is the only way the meat "penetrates". They forget that by exposing the muscle fibers, they will dry out excessively during baking and the result will often be a dry and dull steak. Another mistake is to immerse these poor slices of meat in a sea of ​​liquids (water, wine, etc.) that do not fall during baking and that lead, most often, to a very unappetizing gray-gray stew, de- downright dubious. These are "submarine steaks".

The sliced ​​neck at 2 cm thick is perfect for to be fried in a pan or on the grill & # 8211 see here. Why torment her in the oven?

And yet, if we follow some simple meat cooking techniques, we can also get a sliced ​​baked pork steak that is tasty, tender but that looks great!

A steak that can only be eaten with a fork! The meat is soft and melts in your mouth. All this is obtained through sailor and slow cooking in the oven.

Good. Let me show you how I made this wonderful pork steak sliced ​​with vegetables and baked sausages. From the quantities below come out approx. 6 good portions of neck on the tray with a generous garnish of cooked vegetables: potatoes, onions, garlic, carrots and peppers. It is not mandatory to put sausages, but their smoky aroma also contributes to the final taste of the dish. The nape of the neck can be replaced with pork fat with some fat. This recipe is NOT made with lean pork leg or boneless and defatted cutlet.

I mentioned marinating above: yes, this meat must be marinated in the refrigerator for at least 24 hours (preferably 48 hours).

Grilled pork steak with wine, garlic and vegetables

Roast pork with wine, garlic and vegetables: onions, peppers and golden potatoes. Baked pork steak recipe. Pork breast. A roasted pork steak roasted and smothered in the oven, quenched with wine, like a kind of low stew.

Roast pork on the tray with wine, garlic and vegetables it is very finely spiced, in Transylvanian style. I chose pieces of meat that would remain tender even after cooking & # 8211, ie pork breast or neck, possibly back with some fat. I cut them into 5 cm thick slices. The chop or the meat doesn't have much to do with this kind of steak.

Here's how to do it pork steak from large piece of meat (do not try to cook it sliced ​​because the sole comes out).

I think it's the most beloved steak of Romanians: pieces of meat, vegetables and sauce formed by baking. Sauce, not puddle! Very few people cook meat properly and choose whole pieces. The Romanian cuts the meat into slices and throws it in the tray with everything else in the fridge (onions, garlic, peppers, tomatoes, green bean pods or even pumpkins !?), drowns it well with water, oil and some wine, sprinkles it with all the spices in the kitchen (thyme, basil, bay leaf and often with synthetic junk like delicate or vegeta) and put it in the oven. Usually something unappetizing and a bit inedible results: some hard slices of meat (like the sole) puddling in a long indefinite and greasy juice. That's not really the steak but the stew.

If you choose a suitable meat, cut into thicker pieces and choose a few vegetables with meaning (onion, garlic, potatoes, peppers) can result in a flour and tender steak, well browned, with a tasty garnish. I mean something like that:

That glass of white wine does not soften the meat but only gives it a specific aroma and gives a vague acidity to the sauce. If you want tender meat, you will have to marinate it either in yogurt, brine or other marinades (e.g.). Marinating lasts from 3-4 hours to 1-2 days, depending on the size of the pieces of meat.

I didn't marinate the pork breast pieces at all this time. Their fat was almost enough so I added only 2 tablespoons of extra oil. I'm sorry I don't have any more house oil to be like the book & # 8211 in peasant style.

I had a piece of pork breast of approx. 1.2 kg, enough for 6 people.

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 wipe 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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