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Spread the mouse on the table and on its entire surface we put the minced meat mixed with hardened onions and a little crushed garlic and roll.
Tie with a thicker thread and boil in a pot of water. The roll of mice is immersed in boiling water, in which I put salt, pepper and paprika. Leave to boil 1:20 h.
After boiling, remove from the juice and leave to cool. Before serving, remove the thread and cut the rolls into rounds.
Pork roll - new episode
In recent months, my family's meat consumption has dropped dramatically. Pork consumption, which was not very high, also decreased. However, there are dishes that have pork in the recipe, which I eat with pleasure and about which I still learn. For example, the roll made of pork tenderloin. I have another way for you, reader, to do this:
Sprinkle the meatballs with salt, pepper, paprika and fresh thyme. Spread over it a mixture made of 30% low-fat mutton, 30% beef, 30% pork, salt, pepper, crushed coriander, a pinch of cinnamon powder, a handful of finely chopped parsley small, a teaspoon of paprika, a pinch of ground Arabian cumin, a tablespoon of breadcrumbs and a tablespoon of tomato juice - all kneaded well and left to cool for at least an hour before use. The layer should be thin, the meat should only be greased and covered everywhere. Roll the meatballs tightly, seasoning it while rolling, to get spices everywhere, including on the outer surface. Tie the roll with kitchen thread. Bake the meat on a baking sheet, 3 hours at 160 degrees Celsius. For the first two hours, the meatballs should be wrapped in baking paper or covered with a lid so that they do not dry out too much.
Let the meatball cool and only then cut it into rounds as you like. You can then heat the washers either in the pan or in the oven (you can try to cut the washers while the roll is hot, it won't work too well, I assure you).
Serve with root puree (parsnip, celery, parsley, carrot) and aromatic plant emulsion or with salad of tomatoes, cucumbers and onions or, if you want, with cooked or steamed vegetables.
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Pork tenderloin - special appetizer for the Easter holidays, but can be prepared throughout the year. It is easy to prepare and very tasty.
It is a tasty appetizer, ideal for people who do not love lamb for its taste and smell. But if I really want such an appetizer definitely my recipe for pork chop may be the best solution. It is perhaps the tastiest drob with special flavors, spices and a perfect texture.
One of the most appreciated dishes on the Easter table is the drob and I can't wait to prepare it every year.
If you want to be inspired and prepare chicken, turkey or mushroom drob with quail eggs, I invite you to see my collection of drob recipes, from this post.
A recipe that I often prepare, which looks like a presentation with this one pork chop, is the meatball roll with eggs in the oven. You can read the recipe if click here.
You can find all the special appetizer recipes for Easter if click here.
You are probably familiar with the butchery products offered by Selgros, and if you haven't noticed during this period, you can also find ready-made drob (for those who don't have the time and patience to prepare such an appetizer themselves). In fact, my recipe for pork tenderloin is adapted to their recipe. You can always find good, simple and easy recipes for those who are a "professional and passionate about goodies". The best part is that all the prepared products are made from our own meat.
Here is the list of ingredients and how to prepare it pork chop.
400 g meat for processing (low fat meat)
1 tablespoon grated freshly ground pepper
30 g salt (1 tablespoon topped)
10 g special Bratwurst spices (we put equal amount of nutmeg, cardamom, allspice, garlic powder, marjoram, ground cumin)
1/4 teaspoon dried thyme
2 dill ties + 1 decoration tie
leaves from 2-3 green onions
16 quail eggs boiled 4 minutes beforehand
We prepare the ingredients at hand, so that everything goes smoothly. Bring the liver to a boil. We can boil it together with the heart and the meatball or we boil these two separately if we are bothered by the fact that the liver will color the water in which it boils. We take the foam as many times as needed. We leave the meat for processing in the fridge until we use it. Meanwhile, fry the onion in hot oil until it becomes glassy.
Put the boiled meats and raw meat through the mincer (through the sieve with the larger holes - 4.5 mm), the hardened onion, then season with salt, pepper and special Bratwurst spices. We can prepare this type of spice ourselves by mixing equal amounts of each indicated ingredient. Since we do not use fat that has fat on it, meat with little fat on it is a very good solution. The composition will not be dry, it will have the perfect texture and taste.
Stir until the composition is homogeneous.
Add finely chopped dill, breadcrumbs, 5 eggs and finely chopped green onion leaves.
Put half of the composition on the bottom of two trays, arrange the quail eggs, then cover with the rest of the meat.
Grease with a beaten egg, then sprinkle with finely chopped dill. Bake the pork loin in the preheated oven at 180 ° C for 45 minutes, keeping it covered for the first 30 minutes.
Let it brown for the last 15 minutes.
Let the pork chop cool in the pan, possibly until the next day, because after a cold night it will cut easily and nicely, without the risk of breaking.
If you like the recipe and prepare it, I am waiting for your pictures, and if you give it a share, thank you!
I invite you to follow me on the YouTube channel. Don't forget to press the bell to be notified when I post a new recipe.
I also invite you to the group I cook with friends - Tasty recipes.
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Pork roll with mushrooms and smoked meat is perfect for family meals or festive days. It looks very good and is appetizing.
- 1 kg pork leg,
- freshly ground black pepper,
- 2 tablespoons tomato paste,
- 3 cloves of garlic,
- 1 bunch of green parsley,
- 1 teaspoon paprika,
- 1 teaspoon chilli flakes,
- 1 teaspoon dried thyme,
- 1 teaspoon dried marjoram,
- 3 tablespoons red wine,
- 2oo ml water,
- 2 tablespoons honey,
- 2 tablespoons soy sauce,
- 2 teaspoons ginger powder,
- 1 tablespoon balsamic vinegar.
Roll with mice and pork
Roll with mice and pork from: mice, pork, mushrooms, onions, thyme, vegetable concentrate, wine, pepper, bay leaves, garlic, eggs.
- 1 piece of mice suitable
- a few slices of pork leg to cover the mouse
- 200 g minced meat
- 1 box of chopped mushrooms
- 1 small onion
- 2 teaspoons vegetable concentrate
- 1 glass vin
- ground pepper and berries
- Bay leaves
- 3 cloves of garlic
- 2 boiled eggs
- 1 or raw
Method of preparation:
Place the mouse on the work table and cover it with the pieces of pork after they have been beaten well with a schnitzel hammer. Piperezi.
Put the following composition on top: chop the onion finely and fry it in a little oil until it turns yellow, then add the minced meat.
Continue to harden until the meat breaks into pieces. Add the drained mushrooms and cut into smaller pieces, then harden everything a little more.
At the end, add 1 teaspoon of vegetable concentrate, salt, pepper, a little thyme, to taste, and when it has cooled enough, add 1 raw egg to the composition.
Place everything over the pork, and in the middle, on top, in a straight line, place the boiled eggs and cut in half.
Roll carefully, tie with string so that it does not fall apart, and sew the ends so that the composition does not come out, while the roll is boiling.
Place everything in a deep pan, cover with water, add the glass of wine, peppercorns, bay leaf, thyme, garlic and a teaspoon of vegetable concentrate.
Boil the roll over low heat until the mouse is cooked. Then take out the roll on a wooden bottom and let it cool.
Remove the threads and refrigerate until the next day when you cut it with a sharp knife.