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Pork neck in puff pastry

Pork neck in puff pastry

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Season the meat to taste with salt, pepper, coriander, paprika.

Melt the butter in a saucepan and brown the meat well, turning it on all sides. After it has browned, remove the meat and in the pan in which it was browned, simmer the finely chopped onion and the diced kaizer. Add the wine and leave it until it evaporates. Remove from the heat, add finely chopped greens, an egg and mix well. Allow to cool.

In a yena bowl, spread the dough sheet and over it place 1/2 of the above composition. In the middle place the meat and over it as evenly as possible the other half of the composition. Cover the meat with dough so that it be well "dressed", also taking care to join the ends well. From the dough is kept a tip that is used for decoration. Spread the remaining dough and make thin laces with which to wrap the meat "dressed" in the dough. egg with a tablespoon of milk and grease. Sprinkle with sesame seeds.

Place in the oven, preheated until the dough is browned.

Allow to cool and cut into suitable slices.

Serve with various garnishes.

Good appetite!

Pesto pie with smoked mussels

& # 8211 3 puff pastry sheets (10 & # 21518 cm piece), 4 slices smoked muscle, 3 teaspoons Genovese pesto, 1 tablespoon grated cheese for pasta, oil, flax seeds

Grease each sheet with a teaspoon of pesto, cover two sheets with two slices of smoked moss and sprinkle the cheese.

We overlap the sheets, placing the last one with the pesto greased side down. We close the edges with the teeth of a fork. Wallpaper a tray with baking paper that we grease with oil, place the pie, grease the surface with oil and sprinkle flax seeds. Put in the preheated oven over medium heat for 20 minutes. Cool for 5 minutes and serve.

Pork chops in puff pastry & # 8211 Wellington rustic

Baked pork chops. Let's say it's a kind of rustic Wellington pork chop. Basically there are puff pastry sheets sprinkled with grated cheese and then greased with chicken liver paste and mushrooms hardened in butter and quenched with Porto wine over which a slice of fried pork chop is placed quickly for 2 minutes on each side. Grease the packages with beaten egg and sprinkle with a little cumin, then bake for about 30 minutes at 180C (in a preheated oven).

Here you can find the recipe for homemade puff pastry (with butter). If you don't have time to make puff pastry at home, I recommend the fresh puff pastry dough from Kaufland which is with BUTTER! (from refrigerators, not freezers).

Bridge: I've been reading about "tenderizing" raw meat by keeping it in brine for a few hours (in English). I tried for the second time this procedure with chops (which to me personally seem dry and sluggish) and I got very good results!

  • 4 slices of boneless pork chop (or halves of boneless chicken breast or thighs)
  • 1 tablespoon olive oil
  • 500g chicken liver
  • 1 large onion
  • salt pepper
  • 50ml + 50ml of Porto wine (or other liqueur wine, sweet or cognac)
  • 250g fresh mushrooms
  • 50g butter
  • 2 puff pastry sheets (40 x 30cm) approx. 300 g each
  • 150g grated cheese
  • a sprig of thyme, salt and water (for brine)
  • 1 beaten egg for greased
  • a little cumin sprinkled on top

Cold pork neck steak

I really liked this way of preparing pork neck. It comes out a fragrant steak, full of taste and well coagulated. It slices well and hot, but I like it cold the most. It has a more natural taste, compared to commercial sausages. It is perfect for canapés, but also as an appetizer at a festive meal. It is also very suitable for improvising a quick meal, as in this recipe, or for quesadilla.
Season with what you like best. I used a mix of Greek spices (containing oregano, thyme, black pepper, pepper flakes) in combination with some garlic powder.

  • a piece of 1.5-2 kg boneless pork neck
  • favorite spices
  • salt
  • mustard
  • 3 large onions

The pork neck is pricked from place to place with a thin skewer stick, piercing the meat from one end to the other. In this way, salt and spices will penetrate better inside, and the meat will cook more evenly.

The neck is salted and seasoned, greased on all sides with mustard. Cover and leave at room temperature for 3-4 hours.

Preheat the oven to 150 degrees C. Wash the onions and cut them in half, without peeling them. In a deeper tray, place the onions with the cut up, forming a support on which to place the seasoned nape. Pour water on the bottom of the pan, reaching a maximum of half the onions. The meat should not touch the water, it will cook on onion rings.

Cover the tray with aluminum foil and place in the oven. After 2 hours, remove the foil. Keep it for another hour at 150 degrees C, and every 20-30 minutes, sprinkle the meat with the sauce from the pan. If the water evaporates, add more along the way.

After three hours, increase the heat a little (170-180 degrees C) and keep it for 45-60 minutes, to brown the surface. Then remove the tray from the oven, transfer the meat to a plate and cover with foil. Slice after complete cooling. Store 4-5 days in the cold, in a covered bowl.

TOTAL: 2000 grams, 3880 calories, 392 proteins, 246 lipids, 0 carbohydrates, 0 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Hello dear lusts, today I present to you the recipe of my family of OVEN PIG BUJENIȚĂ. It is a recipe that my mother and father often prepare for the winter holidays. I really like that it's not a sophisticated recipe, but the meat comes out soft and juicy. You can serve it both hot and cold. You are lucky if you have a few slices left and for the next day, you will be able to make some delicious sandwiches with them. It's also a good way to replace cold cuts. I hope you like today's recipe and enjoy it. I wish you a tasty day and good appetite!


  • 1,700 kg. - 2 kg. & # 8211 Pork neck (70% meat / 30% fat)
  • 150 gr. - Adjica boiled or raw (weakly hot)
  • 4 cloves of garlic
  • 3 sprigs of rosemary
  • Salt and black pepper
  • 50 gr. & # 8211 Olive oil

Method of preparation:

  1. First of all, season the meat well on both sides with salt and black pepper.
  2. Then grease the meat with adjica and massage it a little to get the flavors better.
  3. Grease the aluminum foil with oil, then move the meat to the foil, place a few sprigs of rosemary next to it, a few crushed garlic cloves and finally pour olive oil on top.
  4. Wrap the meat in aluminum foil and let it marinate in the fridge for at least 5 hours. Then take the meat out of the fridge and let it sit at room temperature for half an hour and bake it in the preheated oven at 200 degrees C for about 2 hours.
  5. Serve the donut both hot and cold, on the holiday table or on any day you can make a sandwich with this meat. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Video: Χοιρινό λεμονάτο με παπαρδέλες - Πέτρος Συρίγος (July 2022).


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