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Pork tenderloin stuffed with ham or sausages

Pork tenderloin stuffed with ham or sausages


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We fill the pork tenderloin: one we fill it with sausage, and the other with diced pork ham, mixed with cheese.

Put the spices on a foil and roll the muscles through them, after previously greasing the meat with a little oil.

We wrap the meat with aluminum foil and put it in the baking tray.

When it is almost ready, remove the aluminum foil to brown it nicely.

Good appetite!



From the old Romanian cuisine: Turkey stuffed with sausages and Banana foam

Turkey stuffed with sausages and Banana foam are two of the recipes published in & # 8221Cooking Books - 1501 Dishes & # 8221 (1935).

The preface of the book was written by Constantin Bacalbașa, reports Agerpres.

Turkey stuffed with sausages
  • turkey
  • pork sausages or debris sausages
  • bacon
  • onion
  • Maris
  • black pepper
  • garlic

Here is one of the tastiest preparations of fried turkey. Take, preferably a turkey or a young turkey, fill the bird with a quantity of ordinary pork sausages or debris, put it in a baking pan, placed on slices of bacon. In the pan put around 12 whole onions, a lot of black peppercorns, a large bouquet, pieces of bacon and 4 tablespoons of water.

Bake for three hours in the hottest oven. Sprinkle often. Don't forget to remove the fat from the sauce. When you eat, you open the turkey, take out the sausages and throw the bouquet. If you don't have sausages, you can fill the turkey with a slice of toast rubbed well with garlic.

Banana foam

Proportions: 6 bananas, 150 gr. candy sugar, a glass of fresh double cream, 3 tablespoons of beaten egg whites (1 egg and a half), a teaspoon of rum, 6 bananas for garnish made compote. Pass through the sieve the 6 peeled bananas, quickly mix this puree with the candy sugar, without stirring, add the rum.

Keep cool. Beat the cream, add the egg whites. Mix this cream with the banana puree. Put this foam in a large bowl and keep it cool. Serve surrounded by banana rolls made with compote.


BEST CHRISTMAS DINNER TLC - RECIPES

• Crush the cheese and mix well with the rice, yogurt, eggs and half the amount of butter. Add salt to taste.

• Grease the pan with a little butter.

• Put 2-3 sheets of fine dough in the tray. The sheets must be slightly larger than the tray, because they will be folded so as to "pack" the filling.

• Grease the sheet with butter and put the ready-made filling.

• Cover with another sheet of dough, grease the ends with butter and press to stick together.

• Bake over medium heat at 180˚C until the sheets turn golden.

• Peel the carrot, white radish and beet, then grate them. Add a little olive oil.

• Serve the pie with the vegetable garnish.

2.Kapama in pumpkin

Kapama is a traditional Bulgarian recipe, prepared in the Bansko and Razlog regions.

ingredients:

• 1 pumpkin of about 2kg.

• 300 g boneless chicken leg, also with skin

• 300 g pork neck with bone

• 3 pieces of homemade sausage

Method of preparation:

• Using a sharp knife, cut out the pumpkin lid. Peel a squash, grate it and squeeze the juice.

• Bake the pumpkin in the preheated oven at 180˚C for 30 minutes

• In a deep frying pan, put the meat and vegetables on the fire, cut into large pieces.

• Season with chopped parsley, garlic, salt, black pepper, hot paprika and paprika.

• Fill the pumpkin with the meat and vegetables prepared in this way.

• Wrap the pumpkin in aluminum foil and bake at 180˚C until ready.

• It is served with spices and fruits typical for the Christmas meal.

ROMANIA

1.Pork chop stuffed with homemade sausages, bacon and fresh greens

ingredients

Method of preparation

• Make small incisions, like pockets, in which the pieces of bacon and sausages are placed

• Marinate the meat with fresh thyme and garlic

• Cut a piece of butter with which the meat is generously massaged, holding the butter by hand

• Fill the chop with sausages and bacon

• Wrap the chop in pork belly and tie with string

• Put in the oven with potatoes and white wine

• Leave in the oven for two and a half hours at 160˚C

ingredients:

• Homemade tomato juice

For polenta:

Preparation method:

• Leave the beef bones in the oven, brown them, then put them in a pot and boil them to obtain a clear juice

• Place the meat through the mincer

• Brown the chopped onion with the garlic until soft, then add the fresh thyme. Allow to cool

• Remove the marrow from the beef bone and mix well with the minced meat, fried onion and rice for the filling

• Add salt and pepper to taste

• Loosen the cabbage leaves, removing the hard ribs

• Put equal amounts of filling on each cabbage leaf and roll

• Put the sarmales in a clay pot, add the homemade tomato juice, garlic, thyme and pork

• Cover the clay pot, put it in the oven and leave it at 150˚C for two hours. Then remove the lid of the pot, heat the oven to 180˚C and keep the sarmales in the oven for another 45 minutes, to make a brown crust.

• Serve with polenta, cream and hot peppers

HUNGARY

1.Hungarian fish soup

Ingredients (for 6 people):

• 3 kg of sliced ​​fish, of various types (carp, catfish, etc.)

In order for the taste to be very good, the fish is put together with bones and head!

• 2 onions cut into fairly large pieces

• 3 teaspoons of paprika

• 1 hot bell pepper (cut in half)

Method of preparation:

• Boil fish with bones and heads in a large pot. Add onion and salt.

• When the mixture boils, add the paprika and hot pepper. Let it boil for about 45 minutes.

• Salt the fish slices on one side.

• Remove the bones and heads, then strain the fish stew.

• Add slices of fish (optionally, add milk and eggs) in the strained stew and leave on the fire for another 10 minutes, until the fish meat softens very well.

• Serve with fresh bread or noodles.

2. Bread pudding with poppy seeds (mákos guba)

Here is a sophisticated version of a Hungarian dessert.

ingredients:

• 120 g poppy seeds (ground)

• 50 g caster sugar, finely granulated

• 10–12 slices of muffin or sweet bun

• a piece of lemon peel and a piece of orange

Method of preparation:

• Mix the poppy seeds with the powdered sugar.

• Beat the egg yolk well with the finely granulated caster sugar.

• Heat the milk, add the cleaned vanilla seeds and the stick, a pinch of salt, lemon peel and orange peel. Then mix with the beaten egg yolk and leave everything on the fire until it thickens.

• Remove the vanilla bean, lemon and orange peel. Grease a cake pan or heat-resistant dish with butter. Place the slices of muffin in layers on the bottom, pouring hot vanilla sauce over each layer, then the mixture with poppy seeds, a little butter and a little honey. Add such successive layers until all the ingredients are finished. The final layer should be butter.

• Put in the oven for about 25 minutes, until the pudding settles and turns a golden-brown color. Serve hot, sprinkled with powdered sugar.

• You can pour a icing of sugar, like crème brulée, and then the pudding is served with vanilla ice cream on top.

Bondage

1. Serbian pita saviača (sviacha) with 3 kinds of filling

For the dough:

• 3 tablespoons oil +0.5 dl for greasing

• 1 egg (for greasing, before putting in the oven)

For fillings:

• 20 g of dried mushrooms, soaked in warm water

• salt, pepper, wild oregano

Stuffed with minced meat and potatoes

• 150 g minced meat (if possible, mix of beef and pork if not, just pork)

• 1 large potato (cut into pieces)

• 2 cloves garlic (finely chopped)

Apple and dried fruit filling

• 1 large apple (cleaned, finely chopped and squeezed)

• 20 g pitted plums, cut into pieces

• 50 g chopped pumpkin seeds

• cinnamon, nutmeg (powder)

• powdered sugar for decoration

Method of preparation:

• Sift the flour into a large bowl. Add salt and ¾ from the amount of water.

• Knead a dough, then add the oil and the rest of the water.

• Knead for another 10 minutes, until the dough becomes soft, elastic and no longer sticks to your fingers.

• Move the dough on the work surface and knead a little more (cooking time: 15 min)

• Divide the dough into three equal parts, grease them all with plenty of oil, then leave them covered with plastic wrap for 20 minutes.

Cheese filling (cooking time: 5 min)

• Finely chop the mushrooms left to soak in water, add the chopped cheese and then mix with the rest of the ingredients.

Chopped meat filling (cooking time: 10 min)

• Put the chopped onion in the pan with hot oil and sauté until soft. Add the potato, fry for a few minutes, then add the minced meat, garlic, salt and pepper. Mix and fry everything until it turns golden brown. Apple filling (cooking time: 2-5 min)

• Mix all ingredients (except breadcrumbs and oil) in a bowl.

Each piece of dough is first spread by hand, then carefully spread on a cotton tablecloth in all directions until the sheet remains as thin as paper.

• Distribute the filling evenly on the spreadsheet, then sprinkle with oil in a light rain. Roll the dough sheet with the help of the tablecloth, starting from one side. Shape into the desired shape and place in the baking tray.

• Repeat the same steps for filling with meat.

• For the apple filling, sprinkle with breadcrumbs, then sprinkle with a little oil and continue as above.

• When all the pies are ready to put in the oven, grease with beaten egg (total cooking time: 30min)

• Bake the pies in the hot oven at 180 ° C for 20 minutes. Remove and pour a little melted butter with water over them, then put them back in the oven for another 10 minutes (total time in the oven: 30 min)

• Remove the pies from the oven and leave to cool, covered with a cotton kitchen towel.

Necessary tools:

• Small utensils (mixer, chopper, forks, spoons, brush, tel)

• A few cotton kitchen towels

• A cotton tablecloth

2. Stuffed peppers

Ingredient:

• 100 g of boiled wheat grains

• 500 g of fresh sausages

• a piece of 150 g of bacon

• 3 cloves of chopped garlic

• 2 tablespoons fresh, chopped parsley

• 100 g chopped Telemea cheese

• dried aromatic mushrooms

• oil for frying and cooking

Method of preparation:

• Soak the peppers in hot water and set aside for at least 30 minutes.

• In a large skillet, heat a little oil and then add the chopped bacon and nuts. When they become crispy, add the leeks and sauté until soft. Add the finely chopped sausages and brown nicely until golden. Add the wheat grains and spices. Mix well and add the cheese and egg, stirring constantly. Leave it on the fire for a few minutes, until the egg has set and the cheese has melted.

• Set aside for a few minutes to cool.

• Drain the peppers and fill one by one with the meat mixture. Preparation time: 30-45 minutes.

• After all the stuffed peppers are placed in the bowl, pour the clear chicken soup over them and put the covered bowl in the hot oven at 200 ° C for 30 minutes. Then remove the lid of the pot and leave it in the oven for another 10-15 minutes at 180 ° C (total cooking time in the oven: about 45 minutes).


alt = "Cabbage food with potato donuts" /> Ingredients: 1 small sauerkraut 250 g smoked ham 3 tablespoons oil 1 glass of white wine 1 tablespoon dried dill peppercorns Potato donut ingredients: 750 g potatoes 150 g flour 2 eggs green parsley peppercorns Preparation: Cut the cabbage into small pieces, mix it with diced ham, add oil, & # 8230
Read more & # 187 /> Ingredients: 1 piece carp fillets 1 large celery 1 onion 3 tablespoons butter 200 g sour cream 5 tablespoons oil 1 lemon salt red peppercorns Preparation: Peel the onion, finely chop, sauté in a spoon of butter and add the cleaned celery and cut into slices. Put salt, pepper, a cup of & # 8230
Read more & # 187

Thursday, January 12, 2012

Baked lobster (From Mioara's specialties)


In the well-stocked shops, you can find ready-cooked lobster and so, for the holiday, we can prepare this recipe - "Grande Dame" - of fish and other aquatic specialties!

Mioara offers us a variant, which helps us to give up the possible complexes and say: After all, why not?

2 lobsters & # 8211 I bought them boiled, of course!
8-10 mushroom mushrooms
200 ml of fluid cream
50g butter
a large spoonful of flour
an egg yolk
a large spoonful of brandy
3 tablespoons grated Parmesan cheese
a little grated cheese for au gratin - at the end

I cut the lobsters in half, along, took out all the meat and kept the two carcasses whole. I broke the tongs in such a way that the guests could easily extract the contents (that meat, by the way, is the tastiest).
I hardened the mushrooms, cut thinly, in half the amount of butter, and mixed them with the pieces of meat. In another bowl, I made the sauce.
I melted the butter, added the flour and cream and let the combination simmer for a few minutes, stirring constantly! I then removed it from the heat and put a yolk on top, diluted with a little cream (you can also use a little milk). I added cognac, mushrooms, meat and grated Parmesan cheese. Cognac adds refinement, so that the mixture becomes unexpectedly tasty. Season with salt and pepper to taste.
I filled the two carcasses, sprinkled a touch of cheese (not too much!) And put them in the oven, on the grill, for a few minutes, until they got a nice color.
The final product is brought to the table accompanied by lettuce. I like the assorted one: arugula, red onion, avocado, balsamic vinegar.

As for the drink that accompanies such goodness. a glass of champagne. If it's a ball, it's a ball!


Dobrogea tochitura, a food with a unique taste

Dobrogea cuisine is strongly influenced by the climate and fauna of the area, in addition to those of the peoples who settled here. In an area full of hills, with plains but also with access to rivers and the sea, fish, game or sheep dishes are very common. On the other hand, over time, it has also been influenced by the cuisines of the peoples who have passed through the area, especially the Turkish and Greek cuisine. All this entitles us to claim, without making too many mistakes, to claim that Dobrogea can be called the land of baclavals, ciulamales and other oriental delicacies such as rice dishes, very sweet desserts with nuts soaked in concentrated syrups, full cakes. with raisins and shit, as sweet as they cannot be described in words and, at the same time, so light and full of flavor.

Dobrogean dishes are filling and tasty, but with a simple preparation. They are mainly based on mutton, game, fish. Specific to the area is the Dobrogea pie prepared with sheep cheese and served with yogurt.

Among the dishes specific to the Dobrogean cuisine we mention: fish soups, belly soup, fish marinades, carp brine, grilled fish, stuffed carp, Dobrogean tochitura, Dobrogean salads, sheep sausages, lamb on the grill, chebab, , musacaua.

In fact, we will deal with tochitura, especially in the following lines. Tochitura is a traditional dish of Romanian cuisine, prepared from meat (pork, veal, beef, poultry), organs (liver, kidneys, heart, spleen), sausages (fresh or smoked), ribs (fresh or smoked), fried in a frying pan or in a cauldron and served with a garnish of polenta with eggs and bellows cheese or grated telemea on top, in combination with pickles and garlic sauce. It can be considered one of our traditional dishes because tochitura is a Romanian dish, prepared differently in different areas of the country. Undoubtedly, tochitura is one of the most beloved Romanian dishes and in the menus of restaurants with traditional specialties it stands out. With pork, lamb, beef, chicken and more, tochitura can be prepared in dozens of ways, but is usually served with polenta. If Moldovan tochitura is perhaps the best known, Here are some recipes for Dobrogean tochitura, known for the sauce that accompanies it.

Dobrogea tochitura with beef

Ingredients for 10 servings:

  • beef antricot: 0.700 kg
  • boneless pork chop: 0.700 kg
  • thyme: 1g
  • tomato paste: 100 g
  • wine from the region: 100 ml
  • garlic sauce: 150 g
  • ground pepper: 2 g
  • canned mushrooms: 250 g
  • oil: 200 ml
  • salt: 40 mg
  • polenta: 2kg
  • eggs 10 pieces
  • telemea oi: 200 g

Method of preparation:

First, some preparations are made for a successful tochitura. Thus, the meat is washed, the squares are cut. Drain the mushrooms, pass through a stream of cold water and cut into thin slices. The eggs are washed, then passed through a stream of cold water.

The preparation technique is simple. Saute the meat in oil with the addition of mushroom juice. When it is almost suppressed, add, by mixing: tomato paste, mushrooms, thyme, pepper and salt, and towards the end of the heat treatment add the garlic sauce and wine. The eggs are prepared in mesh. In the end, it sits in a certain way on the plate. Specifically, put the polenta in the middle, above an eye egg and all around, put the tochitura. Telemeau is grated on the egg and eaten with pleasure, but with care, not to fall too hard.

Dobrogean tochitura with organs

Ingredients (4 people):

  • 200 g of boneless pork breast
  • 150 g spleen of pork
  • 150 g pork liver
  • 150 g pork kidney
  • 100 g low-fat peasant ribs
  • 4 cloves of garlic
  • 100 ml of white wine
  • 60 g of tomato paste
  • 50 ml of oil
  • 5 g dried thyme
  • 1 bunch of parsley
  • 150 g of corn
  • 20 g of butter
  • a tablespoon of salt
  • 1/2 teaspoon ground black pepper

For starters, prepare a softer polenta. Finely chop the garlic, cut the meat into cubes, peel the ribs and cut it into cubes. Heat oil in a pan and harden the ribs enough to leave that unmistakable flavor and taste, then add the meat. Season the meat with pepper from the beginning, so that it acquires flavor and taste. We continue to add the organs in the pan, one by one, depending on the required cooking time. Therefore, add the diced kidneys (after you have previously kept them in water with vinegar, so as not to have that unwanted taste), let them harden a bit, then add the diced spleen. Cut into cubes and liver and add it to the pan, then place over the meat and garlic. In a bowl, mix the tomato paste well with the wine, thyme and half a tablespoon of salt, then mix well. Pour the sauce obtained in this way in the pan, mix and let it boil for 6-7 minutes, so that it boils well and does not taste like uncooked tomatoes. Finely chop the parsley. Add it over the tochitura when you take the pan off the heat. Arrange the dish as desired and serve hot.

Dobrogean lamb tochitura

Ingredient:

  • 300 g of honey
  • 250 g sheep sausages
  • 250 g sheep pastrami
  • 4 eggs
  • 200 g curd
  • 1 teaspoon spices (depending on preferences)
  • 600 g of polenta
  • 1 onion
  • 2 tablespoons tomato paste
  • salt
  • pepper.

Preparation:

Cut the lamb and mutton pastrami into small pieces, and cut the sausages into segments of 2-3 cm. In a large frying pan, fry the lamb, pastrami and sausages until they are well penetrated and have acquired a beautiful color, being nicely browned. Add the cleaned, washed and finely chopped onion. After 2 & # 8211 3 minutes, or after the onion has softened well, add the tomato paste. Here you need some attention, because if the tomato paste is added too early, the onion hardens and about & # 8230 grits in the teeth. Simmer everything for another 3-4 minutes, stirring occasionally, then put a cup of boiled water in the pan. Then add the spices, salt and pepper, mixing well, so that the ingredients taste good. Cover the pan with a lid and simmer for another 10 minutes. Meanwhile, fry the 4 egg yolks and put the curd on the large grater. Serve the hot tochitura with polenta, one egg in one serving and a good portion of curd sprinkled on top.

Dobrogea tochitura, modern version

Ingredient:

  • pork leg - 500 grams
  • sausages (peasant or smoked) - 300 grams
  • kaiser - 300 grams
  • 4 eggs
  • Parmesan
  • tomato sauce, chili, tarragon, oregano, salt, pepper, garlic, etc
  • cornmeal for polenta

Method of preparation:

Cut the pork into small pieces and put on the fire in a pan with a little oil. After about 10 minutes, add the garlic, sausages and kaiser to the pan. After another 10 minutes, add the spices, to taste, and then the tomato sauce. Meanwhile, make the polenta

and everything is ready. Put the tochitura and polenta on the plate, add an egg-eye, and sprinkle Parmesan cheese on top.

Dobrogean tochitura with chicken breast

For lovers of tochitura, but who for health reasons, religion or other reasons cannot eat pork (without which tochitura can no longer be called tochitura), we also offer a variant that contains chicken.

Ingredient:

  • 1 chicken breast
  • 1 large onion
  • 1 bell pepper
  • 2 tablespoons broth
  • 1 glass of red wine
  • 2 tablespoons oil
  • 3 cloves of garlic
  • salt
  • pepper
  • thyme
  • one egg per person
  • telemea of ​​grated sheep
  • polenta

Method of preparation:

Cut the meat into cubes and the onion and pepper as small as possible. Heat the oil, add the onion and pepper and, after they have softened, add the meat. After it has changed color, add about 400 ml of water and let it boil until it has reduced nicely and the meat is cooked.

Add the wine and the broth dissolved in water and let two more boil. Fry the egg, make the polenta and bring to the table the tochitra sprinkled with grated cheese.

Maybe until now you didn't know much about Dobrogea tochitura. But now you have learned a lot about this preparation and you can choose the one that you find easier to make, or the one that your health allows. Whatever you choose, however, you will definitely have a tasty dish that goes great with a good glass of wine. In fact, red wine will amplify in an unexpected way the good taste of Dobrogean tochitura, so that the whole family, or guests, will be satisfied with the choice you have made.

Dobrogea tochitura is just one of the dishes that this land offers to tourists. For those who want to eat a traditional one, made "like at home", we invite them to leave home and stop here. They will not regret choosing this land surrounded by the fresh and calm waters of the Danube and caressed by the salty and frothy waves of the Black Sea. Dobrogea is a land of contrasts, a humid but at the same time dry region, a place with a history of over two thousand years, and also the youngest in Europe and a territory populated by people belonging to several ethnic groups.

He is recommended by the experience of Art Director and Publisher of the magazines Căminul, Bucătăria pentru toti, Bebelu, Industry Insights, and the supplement of the newspaper România liberă.


Moldovan Carmangerie Sannicoara

Moldovan Carmangeria Sânnicoara, one of the most important companies in Cluj on the meat and meat products market, is the living proof of the fact that the family-learned craft, dedication and respect for the customer are those ingredients that build a sustainable business.
Founded in 1994 by Ștefan and Cosmin Moldovan, father and son, under the name Cosm-Fan Carmangerie, the company initially produced meat dishes according to traditional recipes in a small meat cutting and processing workshop located in the family's yard. The authentic taste and quality of the products have determined over time a constant growth of the business, a process that has allowed the expansion of the workshop and the opening of its own stores.
In order to make things better and better, the Moldovan family started in 2003 to invest in a cattle farm in Mociu. Here, in a healthy, balanced and natural environment, over 230 cows of the Charolaise, Belgian White-Blue, Limousine and Angus breeds breed. The farm is currently undergoing a modernization process, with 1.5 million euros being invested in it based on an EAFRD project.
In 2007-2008, the company was rebuilt from the ground up with the help of SAPARD funds, which went mainly towards the modernization and technologicalization of the production space. This investment was the central pillar in the further development of the butchery and led both to the expansion of the store network and the number of employees, and to the diversification of the product portfolio.
This is how Moldovan Carmangeria Sânnicoara today has 28 stores throughout Cluj County and is in the Top 100 of Cluj companies, with 210 employees. The product portfolio includes 120 assortments, starting with sausages, salamis, smoked meats, ham, sausages and ending with marinated minced meat and freshly cut meats.
Last year, on the 20th anniversary of its existence, the Moldovan family's business went through a complex rebranding process, bringing the concept of a meat shop to the 21st century. In the new Moldovan stores, customers have the opportunity not only to buy butchery products, but also to taste them. At the same time, they are offered advice in the preparation of meat or spices used. The wish of the Moldovan family is to revive the tradition of the old butchers and to carry on this craft.

sausages
Summer Salami, Dry Summer Salami, Italian Salami, Banat Salami, Homemade Salami, Torpedo Salami, Pork Salami, Victoria Pork Salami, Victoria Chicken Salami, Spicy Salami, Semisec Salami, Sannicoara Salami, Cheese Salami.
Hams and Specialties
Pressed Chicken Ham, Pressed Pork Ham, Prague Ham, York Ham, Transylvania Ham, Mosaic Roll, Cheese Roll, Sausage Roll, Smoked Manyi File, Smoked Ham, Smoked Ham, Spicy Meatballs.
Paris and Cremvusti
Chicken Breast Sausages, Pork Sausages, Cheese Sausages, Chicken Breast Parizer, Traditional Parizer, Beef Parizer.
Sausages and Sausages
Tradafir Sausages, Csabay Sausages, Bicaz Sausages, Smoked Homemade Sausages, Smoked Thin Sausages, Cabanos Sausages, Fresh Homemade Sausages, Spicy Sausages.
smoked
Smoked Ribs, Smoked Ribs, Smoked Pork Tails, Smoked Ciolan, Smoked Boneless Hams, Smoked Garf Bones, Smoked Bacon, Paprika Bacon.
Traditional products
Smoked Necks, Smoked Chops, Smoked Legs, Smoked Homemade Sausages, Pork Ham with Bone, Pork Jumbo, Lard, Caltaboş, Sincere.

Phone: 0264/232810 / 0744/615212
Location: Com. Apahida, Sannicoara Village, Cluj
Address: Str. 1 Mai, Nr. 40
E-mail: [email protected] / [email protected]
Web: www.cosmfan.ro

Food Guide

Ghidul Agroalimentar SRL
Phone: 0736 016 501
Phone: 0767 815 194
Fax: 031 411 81 66

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Traditional sausage recipe:

Traditional sausage ingredient:

6 kilograms of pork (meat), 10 meters of small intestines of pork, salt, thyme, paprika and 10 cloves of garlic.

Traditional sausage recipe. How to make the best homemade sausages

Method of preparation: The pork is washed, chopped in the mincer and set aside. Prepare the spices: paprika, salt, thyme and clean the garlic. Pork intestines stretch and blow through them. Place a head of the mat on the funnel of the mincer, so that the mats are filled with meat. But be careful! Only put the sausage stuffing funnel on the mincer, not the cutting knives. Read more HERE


Homemade smoked sausage ingredients:

Preparation of composition for smoked homemade sausages

Chop all the meat, whether you only use pork or pork and beef in the mixture, through the mincer. It is quite important to use a shredder with larger holes. Number 10 we used. We proceed in this way to obtain some sausages with a beautiful granular appearance. We are not looking to get a meat paste. We need a mixture in which we can distinguish pieces of meat, bacon, darker beef, etc.

The meat is weighed. Put the minced meat in an even thick layer, in a bowl. In recent years, it has become plastic. Grandparents had a long wooden shovel that they used especially for this purpose. Sprinkle the meat with the spices (finely crushed garlic, pepper, paprika in the desired proportion, etc.). Weigh the salt and pepper, adjusting the amount of your taste. I never use more than 18 grams of salt / kilogram of meat. There are people who prefer 25 grams of salt / kg or even more. Also, I always use 10 grams of pepper / kilogram of meat, for some it seems too much.

During mixing, add ½ of a liter of lukewarm water (as for bread, the water should be about 30 degrees). Optionally, the chopped garlic can be put in this water, filtering over the sausage meat. We are not so fond of it and we don't really feel the garlic cloves in sausages, especially if we crush it well.

Mixing the sausages

Knead all the ingredients carefully. Add water, until the composition is well blended. If necessary, add up to a maximum of ½ more liters of lukewarm water (to be a maximum of 1 liter of water in total), to obtain a more easily moldable composition. If you mix the composition of sausages mechanically, do not knead manually, the added water can be as cold as possible. It is useful to keep the water a little warm, especially if the sausages are prepared in winter, in an unheated room, as we do sausages in the village, when cutting the pork.

După ce carnea de cârnați este omogen amestecată, se ia o cantitate din aceasta și se formează o chiftea. Chifteaua, dacă a fost bine amestecată carnea, trebuie să se țină bine laolaltă. Se prăjește rapid în tigaie, se lasă să se răcorească și se gustă. Dacă după degustare, pare că mai e loc pentru piper și sare, se mai adaugă acum, omogenizându-se perfect cu restul compoziției.

Umplere cârnați de casă afumați

Se umplu maţele de porc bine spălate (sau cele cumparate, desărate in apă călduţă), cu ajutorul unui șpriț special (imaginea din stânga). În timpul umplerii, se înțeapă mațele cu vârful unui ac pe masura ce se umplu, pentru a scoate golurile de aer și pentru a evita plesnirea cârnaților. Atentie, nu îi umplem exagerat dar nici nu trebuie sa rămâna goluri.


Se formează perechi de cârnați. Se înșiră cârnații pe vergele de lemn si se zvântă la aer. Pentru asta, se alege un loc bine ventilat si rece, ferit de actiunea insectelor și a altor potentiali ”prădători”. Cum ar fi, de exemplu, motanul casei :P. O încăpere neincalzita si umbita, cu ferestre mici in care s-a montat plasa rezistenta si deasa, e locul ideal.

Afumarea și păstrarea

Dupa ce carnatii sunt bine zvântați (adica membrana nu mai este umedă deloc) se pot da la afumat. Se pot păstra cârnații și proaspeți, la congelator. Nouă ne plac mult cârnații proaspeți si ii folosesc deseori in diferite rețete. De exemplu, rețeta de varza calita cu carnati de casa, un deliciu!


Noi afumăm acești cârnați cu fum rece de esenta tare (fag, cires). După preferința degustătorilor (și toleranta fata de produsele afumate) se pot da unul sau două fumuri. Mie, având un colectist mai sensibil, un singur fum îmi este suficient. După afumat, ai noștri cârnați de casă afumați se mai lasă la aer sa se usuce atât cât vă place. Ai noștri arata cam asa:

Cârnații se pot taia in felii fine si aspectuoase:

Acești cârnați de casă se pot păstra atarnati intr-un loc racoros, pe vergele (in camara, de exemplu). Trebuie avut in vedere, însă, că se vor usca cu atât mai mult cu cat sunt lasati la aer. Pentru ca mie imi convine cat de uscati sunt in acest moment, am impachetat fiecare pereche, separat, in hartie de pergament si i-am pus in congelator. Se pastreaza perfect.


Top 10 refrigeration equipment that can't be missed in a professional kitchen!

Whether it is restaurants, canteens, bars, pizzerias or any other public catering unit, refrigeration equipment is, without a doubt, an essential element. Due to them, the ingredients and preparations are kept at a constantly low temperature, which contributes to maintaining their freshness and extending the shelf life.

To benefit from high-performance HoReCa equipment, which contributes to the productivity and success of your business, trust Fresco, a company that supports performance in professional kitchens in Romania since 1992. Here you will discover a wide range of equipment for your business, from internationally renowned brands.

When you choose to invest in professional equipment, you have the guarantee of quality, reliability, but also long life and low energy consumption. In addition, those who collaborate with Fresco Expert enjoy many other quality services, all designed to create a unique experience.

So, here are the types of refrigeration equipment you can't miss in a professional kitchen!

1. Refrigerated cabinets. Made of stainless steel, the refrigerated cabinets for professional kitchens have a refrigeration and freezing function. In addition, it ensures a particularly precise control over temperature and humidity.

2. Refrigerated work tables. In case you need cold meals or freezing meals, explore the Fresco offer to discover the best offers! The models provided have 1 to 4 doors and are intended for multiple use, such as storage or food processing.

3. Deflector. The safest cooling system in professional kitchens is represented by the deflectors, also known as blast chiller. Such equipment can instantly and efficiently cool any type of preparation.

4. Ice cube machines. Such equipment cannot be missing from a bar, especially during this period, when the warm season begins. They work with water or air, have a high efficiency and can even produce ice flakes.

5. Refrigerated boxes. Choose refrigerated boxes from the Fresco Expert catalog and you will have equipment with a volume of up to 1,200 liters, which can generate freezing temperatures of up to -24 degrees Celsius.

6. Salad. Salads have a double role in professional kitchens. On the one hand, they are used to keep the ingredients of salads fresh. On the other hand, they have an aesthetic function since they present the ingredients in an extremely attractive manner.

7. Beverage refrigerators. With an increased storage capacity, elegant design and equipped with light inside, such equipment should not be missing from the kitchen of a successful business.

8. Wine showcases. When you want to buy wine showcases, opt for a product with one or more temperature control zones, with glass doors and electronic thermostat, as are the models in the Fresco Expert offer.

9. Tapas / sushi showcase. From Spanish or Japanese kitchens, such equipment is essential, since they complete the experience you want to make available to your customers.

10. Cold rooms and accessories. In addition to a professional kitchen, the cold rooms can keep fruits, vegetables and meat fresh, all in a controlled atmosphere.



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