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I did a review in the freezer and discovered a package with lamb entrails;) It turned out a great dish;)
- lamb heart 1 piece,
- plamani (bojogi) of honey 1 pair,
- lamb chops 1 pair,
- yellow onion 2 pieces,
- palm oil 50 ml,
- iodized salt,
- freshly ground pepper,
- zacusca Panacris 1 jar
Preparation time: less than 60 minutes
RECIPE PREPARATION Stew with lamb organs:
The onion is cleaned, finely chopped and put in a little oil and water. Meanwhile, clean the organs, dig and cut into cubes. Add to the onion mixture, season with salt and pepper, fill with enough water to cover them and cook over low heat, covered, approx. 30 minutes. At the end, add zacusca (see recipe here: //retete/zacusca-panacris-35347.html) and let it boil for approx. 10 minutes until the tastes combine. Serve hot with homemade bread or accompanied by a tasty polenta and lettuce.
Kokoretsi. Lamb organs in a divine recipe.
Last year, in Nafplio, I ate kokoretsi for the first time. I don't think there is a Greek recipe closer to our Romanian drob. I never dreamed of having the opportunity, less than a year away, to participate in the preparation of this wonderful dish. But let's start with the beginning.
Arriving in Greece, shortly before Easter, I ask the hosts, Giannis and Anastasia, about the specific program of this huge holiday. Although I expected him to propose a program for tourists, we had an extremely pleasant surprise to be integrated in the program their Easter. I found out that on Saturday I will help prepare the kokoretsi and the lamb, and on Sunday we will all eat as a family. I was very excited.
On Saturday afternoon I showed up at the meeting place, alone, as I had been invited. My family was not to meet their large family until the next day at the table. From the established place I went to Anastasia's brother-in-law's house. The organs were in place, the blankets separate, the mats were also there, and the lamb sat on a large table. There's a whole other story about the lamb and the meal itself
So now I'm going to write mostly about kokoretsi.
I don't know how it is in other families, but in the family of our hosts things were exactly like this: my brother-in-law greeted us and left, Giannis started to make lamb, super nervous, but relaxed, like any Greek, and Anastasia sprinkled salt , pepper and nutmeg on the organs of lamb. Moment when I have to tell you the recipe, in short. Lungs, heart, liver and lamb fat cut into similar pieces to fit the toaster. The spleen was made from the lamb prepared by the host. Curious, I ask him if he puts spleen in kokoretsi. He was still upset, so he succinctly replies that some do, but he didn't. Some also have kidneys. Why was he upset, I kept wondering? I only found out after his wife left. If a margin of error is acceptable for the organs, dandruff and mats are vital. They not only give the specific taste, but dress all the organs in the specific shape and help a uniform baking. Well, for Giannis' sake, he messed up the jars, that is, he took a bag from the freezer that contained anything but a third piece of bread we needed. So I covered two thirds of the kokoritsi with as much bread as I had, and the rest, only with mats.
Left alone, he told me in detail the antics of that day. He went to the store in the morning, chose the right lamb, paid for it and left it there, to stay cool while he did the rest of the shopping. When he returns, take the lamb from where it is not! The butcher could not find him and no one else, he had sold them all & # 8230 Fortunately, they finally found him. It was so well kept that they had forgotten about it! And after all the shit in the store, when we started preparing, he realized that he had forgotten the bread at home. I extinguished my anger with another glass of tsipuro and only then could he explain my recipe leisurely:
- Lungs, heart, liver, fat, about an oven tray, cut into regular and equal shapes as much as possible.
- 4.5 kg of matte, previously cleaned and kept in water in the refrigerator for 2-3 days.
- Prapure enough to cover the whole composition.
- Salt, pepper and half a grated nutmeg.
Aluminum foil in which kokoretsi stays until the next day. Coal, grill and two glasses of tsipouro. Oh, and there's another secret: fat must be put in before or after the liver.
So I started the roaster engine, after the host put the organs on the stick, and I started the "game": he arranged the mats to cover the organs, I stopped or started the engine according to his commands in Greek.
I'm not a kokoretsi specialist, but I know one thing for sure: even if the tavern kokoretsi (they all have kokoretsi toast and lamb on their foreheads during this period) looked better, the taste of the one I prepared was divine.
Lamb liver recipe from Florin Dumitrescu
For the lamb liver you need a package of lamb organs (found in any store), lamb leg, apple cider vinegar, thyme, two bundles of green onions, bay leaves, 5 bundles of dill, 5 bundles of parsley , 9 eggs, salt and pepper to taste.
The first thing to keep in mind if you start this recipe is that the lamb purée should be kept in water for a few good minutes to make it easier to work with. It also washes the rest of the organs very well.
The secrets of the Easter meal. How to prepare lamb steak
The last time you tried was a fiasco. The meat did not penetrate or was too burnt. In order to receive applause this Easter, we teach you how to choose lamb, how to prepare it and how to keep it in the oven.
There are few Romanian houses where the lamb steak is not on the holiday table. And where it is missing, it may be the fault of the chef whose recipe failed. The lamb steak, juicy and tasty, also has its little secrets. Once you learn them, you can't go wrong and you can proudly present on the table a lamb leg breaded with garlic and rosemary or lamb ribs with spicy sauce.
How to choose lamb?
Lamb is appreciated because it does not have much cholesterol compared to other types of meat and is a good source of protein, iron, selenium, zinc and vitamin B12. To make sure you get the best out of the steak you put on the table, the raw material must be of good quality.
When you go shopping, choose pieces of lean meat, without too much fat, from which it will be easy for you to prepare steaks in the oven or on the grill, stewed, stewed or stewed. The meat must be firm to the touch, have a specific sheep smell, a pink color and not be sticky. If you want to buy lamb organs for drob, be careful not to have spots or nodules.
If you are tempted by a whole lamb, then choose one that weighs over 12 kilograms. The smaller ones are very young, and although they are more tender, their meat is not indicated due to the high percentage of immature proteins that are difficult for the body to tolerate. Last but not least, don't buy meat from anywhere, even if the price is tempting. You risk spending Easter at the hospital.
How do you keep lamb?
Ideally, you should put it last on the shopping list before Easter, so that it is fresh and you don't need to keep it in the fridge for too long. If you take frozen lamb, let it thaw in the refrigerator and not at room temperature, which promotes the growth of bacteria.
- Thawed raw lamb should be used as soon as possible.
- Minced lamb, cut into pieces or sliced is much more perishable compared to the large piece originally bought, because the area on which bacteria can grow is larger in this way. So, do not start portioning until shortly before cooking.
- The pieces of steak that remain after the feast must be refrigerated as soon as possible. Generally within 2 hours of being cooked.
From the pulp, apricot, nape and back you can make delicious steaks in the oven. Lamb meat can also be prepared on the grill, while boneless anthrax can be used for a good roll. The most hunted piece of lamb, especially for the beautiful ribs with bone is the part on the back of the lamb that contains a group of chops. They can be prepared separately or as a real lamb steak crown.
Weak pieces of lamb, back or leg can also be used for skewers, stew or stew. The secret to any juicy lamb steak is marinating it.
How do you cook lamb?
After a few unsuccessful experiences you will definitely learn the tricks, but instead of ruining the main course you can rely on safe things.
Lamb meat should be cooked, generally at low temperatures, around 160C. Baking at low temperatures for a longer time will make the steak soft and juicy. To avoid drying the steak, when you use pieces of lamb meat and not a whole leg, you can grease the steak with oil or take care to sprinkle it from time to time with the sauce that forms in the tray.
For more precision you need to get a meat thermometer, with which to check if the steak is ready, especially if you cook a piece of steak from a whole pulp. Depending on how penetrated you want the meat to be, the thermometer should show 60C for a steak in the blood, 65C for a lightly penetrated steak and 70C for a well-penetrated steak.
A piece of boneless lamb will be ready faster than one with bone. In addition, a piece of lamb that has a layer of fat on its surface needs more cooking time than a piece of lean meat. Depending on how big the steak is, it can stay in the oven for a few good hours to penetrate.
Spices for lamb
Lamb meat is tastier if marinated before. Each recipe has its own spices, but you can be the inventor of a new marinade if you mix according to taste and inspiration spices suitable for lamb. You can use garlic, paprika, mustard seeds, thyme, rosemary, pepper, green onions, peppers, mint, bay leaves, curry. Leave the meat to marinate for a few hours in the refrigerator.
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Method of preparation
Wash the entrails well and then cut into medium pieces.
Cut the fat into small cubes and fry in a pan until melted, then add the olive oil and chopped onion. Let the onion cook until it becomes glassy, then add the bell pepper, hot pepper and bay leaves. Leave for another 5-7 minutes and add the entrails.
Let it simmer for half an hour then add the pieces of lemon, vegeta, salt and pepper.
Let it simmer until the water drops, about 15 minutes, and finally add the lemon juice.
It will be served hot with either polenta or bread, along with pickles or salads.
Here it is eaten with Arabic bread like Lebanese stick, especially when the bread is fresh out of the oven is a wonder.
Tochitura from pig organs
- We use pork organs and meat
as much as we want and which we prefer.
After I washed and left
drain organs and meat well
pork, we will chop them into small cubes.
In a pan with a few tablespoons of oil
(or lard) put finely chopped onion
then the flesh and organs.
Salt and pepper to taste.
Let it fry, stirring occasionally.
When they have softened a little, put half a cup of soup, or hot water, crushed garlic, put the lid on and let it boil.
Towards the end we add the wine, the tomato juice, the sweet and hot paprika, the thyme.
Leave it on the fire for another 5 minutes and you're done.
Dear ones, it is clear to me that the devil is a food born out of concern for life, out of the wisdom of not throwing away anything that can be eaten. I also made one, for the claims from Club Tefal, but also for those who have not yet arrived there. Below you have the movie, which could very well be a live one on my Facebook page, but I thought it would be more useful to have it here, to be able to review it if needed.
As for the tools used to make it, I had: the pot from the Ingenio set for scalding the organs and baking the drob, Masterchef Grande for the egg white foam, the Tefal Double Force food processor for breadcrumbs and the Tefal HV8 mincer to chop the ingredients . Do you do without them? Sure, but why not make your life better when you can? And I tell you from the perspective of the man who gets used to any new technology: if you want to take them from me, we will have to fight seriously.
Now, what I put in drob (the way I put them is described enough in the film, I do not repeat), with the mention that I used only lamb organs:
& # 8211 1 liver & # 8211 2 boiled eggs
& # 8211 2 kidneys & # 8211 4 egg whites foam
& # 8211 1/4 lung & # 8211 4 yolks
& # 8211 1 spleen. & # 8211 2 tablespoons lard
& # 8211 1 heart
Then I added chopped green onions, chopped green garlic, a slice of bread soaked in milk, 3 tablespoons of large breadcrumbs, salt, pepper. I wrapped everything in a piece of lamb. After removing the drumstick from the oven, I threw a handful of chopped green onions and a few sprigs of asparagus over it. We used to eat it cold (it's very good like that), but it's good and hot, with polenta or mashed potatoes. If you have a truffle (or truffle paste) with which to mix the puree, you have taken the table to another level. If you make a salad of green leaves, radishes and onions, with a simple dressing (water, oil, vinegar, garlic, salt and a hint of sugar), you are only spring in the pot.
Honey stew (German)
German lamb stew with onion sauce, peas and ribs cut into squares, served with vegetables
Sheep with tarragon
Sheep meat recipe with tarragon leaves, prepared with onion, flour and broth
Sheep mushroom escalope
Sheep mushroom escalope, prepared with apples, brandy and white wine, flavored with nutmeg
Sheep medallion with tarragon
Sheep medallion recipe with tarragon, fried after being passed through flour and quenched with wine, served on a toasted bread crouton, with a garnish of natural potatoes
EASTER 2021. Lamb recipe with rice
Lamb organs (spleen, liver, kidneys, heart)
Prapur (also, if you don't like prapur, you can not & icircl add & icircn the preparation of the drob)
Method of preparation:
The organs and the lamb are washed and cut into pieces. Boil for 20-30 minutes. Then drain the water and leave to cool.
Boil the rice in iced water, then drain and leave to cool. Finely chop the green onion, green garlic, parsley and dill leaves.
The organs and lamb are passed through a mincer, then mixed with rice, onions, garlic, dill leaves and parsley. Add salt and pepper to taste and then add the beaten eggs and mix well.
The rags are washed well in some water. Put on the bottom of the cake form with the edges & icircn out, then put half of the composition, boiled eggs, then put the rest of the composition cover with the edges of the leftover icing.
Bake for 40-50 minutes, until browned. Allow to cool before serving.
Add green onions, parsley, dill, garlic, chopped eggs and breadcrumbs.
Mix everything very well.
Season the mixture with salt, pepper and seasoning to taste. You can taste the composition.
Beat 3 large raw eggs and place over the cooled mixture. Mix well. The composition of lamb's liver should look like a curdled paste, if it is still crumbly, add another egg.
Grease a tray (cake) very well with oil (including the edges) and line with breadcrumbs. Place 1/3 of the composition on the bottom of the form.
Place the remaining 4 whole boiled eggs on top. Cover the eggs with the rest of the filling.
Beat the last remaining raw egg and grease the dough with it.
Bake in the oven, over medium heat, for about 1 hour, until the lamb's drizzle catches a beautiful, golden crust. When you remove it, pass it with a knife on the edges. Allow to cool and then you can cut into slices. Store in the refrigerator.
It can be eaten with cheese, tomatoes, green onions, radishes, etc.