I kept cooking the turkey in different forms: with a garnish of potatoes, vegetables, beer, fruit. This time I thought it would feel good to simmer in a marinated sauce, so I went to work. .The result was beyond expectations because we also felt good, tasting it. I warmly recommend this recipe. It is easy to make, it is tasty and very versatile.
- half turkey breast,
- 2 tablespoons olive oil,
- 3 tablespoons flour,
- 500ml broth,
- salt pepper,
- 2-3 bay leaves,
- 2 cloves garlic,
- 1 tablespoon sugar,
Preparation time: less than 60 minutes
RECIPE PREPARATION Turkey in marinated sauce:
In addition to the turkey breast, you can also use the thighs. Wash the meat, drain it well and cut it into cubes. Heat the oil in a pan and add the turkey breast or thighs.
Let it fry. When it starts to brown, add the flour, mix and quench with the broth. Mix everything well until a thinner sauce results.
If it is too thick, thin it with a little soup or water. Add the rest of the ingredients and season with salt and pepper. Let it boil until the sauce acquires the consistency of a thicker cream. Remove from the heat and serve.
Put in the sweet-spicy sauce ready in minutes - a super delicious Asian-style recipe!
We present you a very simple recipe for chicken in sweet-spicy sauce, which is prepared in a few minutes and is incredibly tasty. The chicken is previously marinated in soy sauce and ketchup, after which it is fried in this aromatic sauce.
The chicken prepared according to this recipe is very appetizing and delicious, with a caramel shade, which immediately conquers you. Serve the chicken with a garnish of rice!
-1 tablespoon cornstarch
-1/2 teaspoon hot red pepper
Method of preparation
1. Prepare the sauce and marinade. Mix the ketchup, sugar, soy sauce and water. Taste the salt sauce.
2. Cut the fillet into 2-3 cm pieces, put it in a bowl and pour over the marinade, put it in the fridge for at least 15-20 minutes. You can leave the fillet to marinate all day or overnight.
3. Peel and finely chop the garlic.
4. Drain the marinade and fry the fillet over high heat until ready (for 3-5 minutes). Put it aside.
5. Lightly fry the garlic in the pan. Add the starch and hot pepper to the marinade you drained, mix well and add it to the garlic pan. Cook for a few minutes.
6. Add the meat to the sauce and simmer for 2 minutes. Serve the chicken with your favorite garnish, for example, rice.
Ingredients of lamb in marinated sauce
10-12 lamb chops (lamb antricot)
2-3 sage leaves (for the oven)
Ingredients for marinating lamb ribs
1 cup red wine + 1 cup white wine
3 tablespoons lemon juice
1 tablespoon honey
How to prepare marinade for lamb ribs
In a deep bowl with wide walls, add the above spices: cleaned and sliced onions, garlic cleaned and left whole, melted bee honey, lemon juice, white and red wine, dried thyme and rosemary, peppercorns, olive oil, mixing them with a whisk until the ingredients are completely homogenous.
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
ready chicken breast, washing it, then cut PIECES suitable for the sea (for a single bite), set aside in a bowl, dealing with chicken breast marinade sauce before being put on skewer sticks.
The skewer sticks will be kept in the water before being put on the grill (in order not to burn, to catch fire).
a bowl, we will put in a any order: natural yogurt, mustard, oil, honey, lemon juice, well-crushed garlic, stirring with a whisk until completely homogenous (until a sauce is made, or rather a paste).
Candy in a calendar box
Chocolate fruit bouquet
Box of 4 chocolate hearts
add chicken pieces, mixing them with a spatula (to be completely wrapped in the marinade sauce, then cover the bowl with cling film and refrigerate for 1 hour.
Bell peppers will be washed, cleaned by spine and seeds, then cut large pieces and leave it waiting (this will be done with at least Ten minutes before removing the meat from the marinade and draining it in a strainer).
Cherry tomatoes they will be washed and left whole.
After the time allotted to the sailors, take out water sticks, alternating meat and vegetables according to imagination.
Between time, will do grilled fire (if we are at home or on the green grass), grill if we are in the block), then we put the prepared skewers, constantly turning them on all sides, until cooked (about 20 minutes).
Chicken skewers in marinated sauce will be served hot, along with a rice and a cold beer.
What are some simple turkey recipes?
Simple recipes for turkey breast include the recipe for turkey brood with wine sauce by Martha Stewart and the recipe for turkey breasts with fried butter by Epicurious. Both recipes require less than 10 ingredients.
To prepare the turkey buns baked with wine sauce, cut a piece of skinless turkey breast meat of 2 kilograms into eight pieces. Flatten the buns with a meat hammer and cover them with salt and pepper. Fry the buns on both sides with olive oil in a pan over high heat until they are strawberries and cooked. Place the buns on a plate and place them in the foil.
Thaw the pan with 2 cups of dry white wine. Boil the wine until only a quarter of it remains in the pan and mix in 1/4 cup of Dijon mustard. Bring the mixture to a boil before turning off the heat. Include 1/4 cup freshly chopped parsley and add salt and pepper to taste. Serve this wine sauce over the turkey buns.
To prepare the turkey breast with fried butter, massage 1 stick of soft butter on 2 skin on the chest with turkey breasts. Press salt and pepper on the breasts. Spread 6 thyme cloths and 4 rosemary crutches on a baking sheet. Add the cleaned and crushed cloves of 1 head of garlic. Position the turkey breasts on top and fry them at 425 degrees Fahrenheit for about 50 minutes or until the skin is golden and crispy and the meat is cooked.
I left the turkey breast to marinate overnight, because any meat gains value through the marinating process. Turkey meat ( white meat with low cholesterol) being a meat with a more accentuated rigidity, it can be marinated to enhance its taste, fragility and flavor. For the marinade I used garlic, 3 tablespoons oil, a larger glass of white wine, pepper, allspice, mustard seeds, thyme and bay leaves. I mixed all the ingredients, I rubbed the meat well with this marinade, I put the meat in a covered bowl (it is recommended that the vessel be made of plastic but not metal) and I left it in the fridge for one night.
Brown the marinated turkey breast beforehand
Remove the turkey breast from the marinade, wash it in cold water, portion it ( I cut it in four but you can portion it as you like but not too smalli) and brown it in a pan with a little hot oil. Once browned, we place it in a Romanian bowl (or pan) and move on to the next operation.
Finely chop the onion and sauté until soft in 50 gr. butter (5-6 minutes). We clean the mushrooms with a dry towel and slice them. Fresh mushrooms do not have to be peeled because they are useless (many nutritionists do not even recommend due to the presence of vitamin D2). We put the sliced mushrooms in the pan, over the onion together with the crushed garlic with the width of the knife and chopped ( I try, in general, to add garlic to the food a little later and not to cook it with onions because the more it boils or is fried, the less the taste and aroma left by it diminishes, plus it can become bitter). Stir and let the mushrooms soften for approx. Ten minutes.
Saute the onion in butter first and then the mushrooms and garlic
After the mushrooms have hardened, slice the tomatoes, cut them into cubes and add them to the pan.
Add the diced tomatoes
Let the tomatoes leave their juice for 5-10 minutes and mix well, then add the wine. I usually, but it is not obligatory, to prepare white meat (turkey, chicken, fish) with white wine and red meat (beef, pork, lamb) with red wine, in both variants, using dry wine.
Add the spices & # 8211 a freshly ground pepper powder, also allspice, 3 bay leaves, a sprig of thyme & # 8211 and let it simmer for 5 minutes on the fire, to evaporate the alcohol.
Put the sauce over the turkey, add a pinch of salt and sprinkle with chopped parsley
Pour the resulting sauce in the Romanian bowl over the turkey breast, add a pinch of salt, sprinkle with finely chopped parsley, put the lid on the bowl and put it in the oven for an hour. After an hour, check the taste of the sauce and the tenderness of the meat and, if necessary, leave it in the oven for another 10-15 minutes. In this phase we give a last pepper powder whose aroma will remain more vigorous.
Turkey with game sauce can be eaten plain, with black bread or polenta, or with various garnishes such as natural potatoes or rice.
Enchiladas De Curcan Cu Sos Chilli
Mix the chilli oil, chilli powder, paprika, sugar, peel and lemon juice in a non-metallic bowl. Add the turkey and stir until the meat is completely covered with the chilli mixture, then cover the bowl with plastic wrap and leave to marinate in the refrigerator for about 1-2 hours. To prepare the chilli sauce, heat the oil in a large pan and add the onion. Cook the onion for about 7-8 minutes. Add the garlic, chilli, paprika, cumin, coriander and cook for a minute, stirring constantly. Add the tomatoes and lemon juice, then season to taste. Simmer for about 10-15 minutes until the mixture decreases and becomes more consistent. To prepare the turkey filling, heat the sunflower oil in a pan. Saute the peppers together with the onion for 5 minutes. Add the marinated turkey and leave on the fire for another 4 minutes. Use the turkey and pepper mixture to fill each tortilla, then fold them and roll them side by side in a yena bowl. Sprinkle the tomato sauce and cheese over the tortilla. Bake for 15-20 minutes, until it turns slightly brown. Serve with a bowl of lettuce.
Greek version of steak for lamb
Ingredients for lamb marinade
juice of 2 lemons • 1/4 cup (60 milliliters) olive oil • 2 cloves garlic, chopped • 1 teaspoon fresh thyme • 2 teaspoons fresh, chopped oregano • 1 bay leaf • 1 teaspoon salt large • 1 teaspoon freshly ground black pepper
Preparation for Greek lamb stew
In a bowl, combine all the ingredients and mix well until you get a homogeneous composition. Use this marinade on all pieces of lamb.
The small pieces of lamb are marinated for 4-5 hours. Larger pieces, such as lamb's foot, should be marinated for at least 8 hours or overnight.
Turkey breast with General Tso's claims
I came from shopping with some turkey breast already cut into strips. That's how it was sold, so to speak, and because it was already milled, arranged, he tempted me to buy it.
- 600 g turkey breast, cut into cubes of about 1.5 cm.
- 1 large egg or 2 small ones
- 1 tablespoon soy sauce for marinating meat
- chili powder or chili sauce
- starch (about 70 g & # 8211 100 g, depending on how watery your mixture is)
Ingredients for the sauce:
- 100 ml chicken soup, vegetable or simply water (I keep in the freezer concentrated cubes of beef and chicken bone juice, I used a chicken cube with 100 ml of water & # 8211 here .)
- 2 tablespoons vegetable oil, olive, rapeseed or peanut
- 1 tablespoon sesame or peanut oil
- 1-2 green onions
- 3 cloves of garlic
- 1 hot pepper or chili powder
- 1.5 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2-3 tablespoons of soy sauce, check how salty it is, depending on the soy sauce
- 1 tablespoon white wine (ok, ok, if you have mirin, so much the better)
- 1 tablespoon starch
- 1 teaspoon white sesame
- 1/2 teaspoon grated or chopped ginger
Two recipes for cooking basmati rice can be found here & # 8211 Basmati rice.
I also leave below the recipe used now:
- 1 cup rice
- 1.5 cups water (2 cups water if the rice has not been soaked beforehand)
- a teaspoon of salt
Wash the rice and let it soak for 20-30 minutes. Rinse, drain and bring to a boil with half a cup of water. If you have not soaked the rice before, use 2 cups of water, because it will absorb more.
Boil with a lid for 10 minutes on medium heat. Extinguish the fire, leave the pot covered and leave for another 10-15 minutes. After this time, mix the rice carefully to loosen and put 1-2 tablespoons of vegetable oil or butter.
Lightly beat an egg or two, depending on how big they are. I used 2 more fried eggs.
We put a spoonful of soy sauce on them, possibly a little pepper or chili powder or chili sauce. Salt, if the soy sauce is light.
Dip the pieces of meat in the beaten egg and leave them like this for about 30 minutes, if we have time to wait. If not, no.
We pass each piece of meat through the starch. OR put the starch over the mixture of meat and egg, stirring until all is even.
I resorted to the second option. From laziness.
Heat a kettle or wok with vegetable oil. Better to get an oil bath, if we have a fryer the better. I don't have it because, in my head, I imagined that I would eat eternally and irremediably uncooked.
Pass each piece of meat through the mixture of egg, soy sauce and starch. Then, fry in slices (meaning that the chicken pieces do not stand on top of each other, we keep them in the queue for frying). We keep them in the oil bath until they penetrate and brown.
(That is if you do not have the time, desire and patience to fry them in two stages, once at medium temperature, meaning about 180 degrees C (frying temperature will reach so and because we have meat at room temperature and a lot of water in it), take out the pieces of meat while they are still partially cooked and beige in color, leave them to sit and watch (they will cook during this time), then fry them again at a higher temperature.This technique is often found in potatoes fried, so that you get crispy on the outside and soft on the inside. I also turned to it for the sake of the blog and culinary exhibitionism, see in the pictures.)
While our red pieces of meat are "resting", we make the sauce.
Put 2-3 tablespoons of sesame or peanuts in a pan or wok. We're not heating up yet. Grind or chop 3-4 cloves of garlic and put them in the pan until the oil flavors.
We also add a hot pepper, maybe two if you like it very spicy.
Then add all the remaining ingredients for the sauce, except the starch.
Wine in turn, sesame oil, rice vinegar, brown sugar, chicken juice, soy sauce, white wine. Leave until the sauce boils.
Dissolve the spoon of starch with a little cold water, mix, then add to the sauce. Leave everything on the fire until it thickens a little.
Now put the pieces of fried meat in the sauce, sprinkle with chopped green onions and sesame seeds.
Leave on the fire as long as each piece of meat is covered with sauce. Price about 2 minutes.
I portioned the turkey, seasoned it with dry tarragon and fried it in the pan for 3-4 minutes on each side. When it was ready, I took it out and put it in a bowl.
I hardened the garlic in olive oil until it changed a little color and then I added some cherry tomatoes. I added the wine and "boiled" it for 2 minutes until it evaporated. I added the soup, a few tarragon threads and put everything on low heat. After 2 minutes I threw a tablespoon of starch in the pan and when the sauce thickened I turned off the heat. I seasoned with salt and pepper to taste and poured the wonderful sauce over the turkey.
The turkey came out very tender and the sauce gave it all the flavor it needed. I served everything with a lot of appetite and basmati rice!