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Turkey with green crust

Turkey with green crust


The butter should be brought to room temperature.

Clean the bird well inside and out, then wipe with a towel. Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and chop finely.

Mix the butter with the crushed garlic, a tablespoon of coarse salt, half a teaspoon of ground black pepper and the greens until the mixture is smooth. You can add other flavors: turmeric, paprika or whatever other spices you prefer.

With the obtained paste, grease the bird inside and outside, taking care that most of it enters under the skin.

Insert the washed oranges into the cavity and seal the holes by sewing with kitchen thread or gripping the skin with toothpicks. The thighs are tied to secure the bird and keep it in shape.

An aluminum foil is folded in three layers and a triangle is made to cover the turkey's chest.

Place the onions cut into quarters in a large enough tray.

The turkey is placed over them and placed in the oven at 180 degrees for half an hour, then the temperature is lowered to 150 degrees and left for another hour.

Remove the turkey from the oven and remove the aluminum foil from the chest so that the bird browns evenly from now on.

Use the juices and butter drained in the pan to grease the bird. Place in the oven for another hour, then pour the wine.

Leave for another 30 minutes until the alcohol has completely evaporated and the skin appears caramelized. Before serving, remove from the oven and cover well with plastic wrap for at least 20-25 minutes.

This is very important so as not to lose the juices and so that the steak is not too dry.

Serve thin slices sprinkled with the sauce accumulated in the pan, along with mashed potatoes, caramelized onions and sour cucumbers.


Ingredients pork tenderloin in green crust & # 8211 video recipe

  • 1 piece of pork muscle of 570-600 grams
  • coarse salt
  • pepper
  • a little dried thyme (or other herbs or spices to taste)
  • 2 cloves of garlic
  • 2 tablespoons oil
  • 1 teaspoon dijon mustard
  • 70 grams of breadcrumbs
  • 30 grams of pistachios
  • 1 large bunch of parsley (leaves only)

For sauce and garnishes

  • mashed potatoes: 400 grams of mashed potatoes, 30 grams of butter, salt, nutmeg (optional)
  • glazed baby carrots: 3 carrots / serving, 1 teaspoon of honey, salt, pepper, 10 grams of butter
  • Sauteed green beans: 150 grams of ready-blanched green beans, 1 tablespoon oil, 1 clove of garlic, salt, pepper, 10 grams of butter
  • for sauce: 150 ml. dry red wine, 250 ml. concentrated chicken soup, 1 shallot onion, 1 clove of garlic, salt, pepper, 1 teaspoon honey, 20 grams of cold butter

How to prepare pork tenderloin in green crust & # 8211 video recipe

More pork recipes find by clicking on the picture below.

I sincerely hope you like the recipe and try it when you have a festive occasion or just want to enjoy something good. May it be useful to you!


Turkey schnitzel in sesame crust

Turkey schnitzel in sesame crust from: turkey breast fillets, salt, pepper, egg, flour, sesame, carrots, mushrooms, peas, butter, oil, soy sauce.

Ingredient:

  • 8 pieces of turkey breast fillets for snitel (about 80 g)
  • salt
  • pepper
  • 1 or
  • 2 tablespoons flour
  • 10 tablespoons sesame
  • 2 medium carrots
  • 100 g mushroom mushrooms
  • 100 g pea tucara
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 2 tablespoons soy sauce

Method of preparation:

Wash the meat, dry it on a kitchen towel, then season with salt and pepper. Beat the egg. Place the flour and sesame seeds on a flat plate.

Wash and peel the vegetables, cut the pepper into strips and the carrots into pieces. Cut the mushrooms in half and the peas as desired.

Sprinkle the schnitzels with the flour, then with the egg and sesame seeds. Fry them in butter for about 4 minutes on each side. 4 Fry the vegetables and mushrooms in hot oil for about 5 minutes.

Season with salt, pepper and soy sauce. Serve with schnitzels.


Put in parmesan crust

4. Heat a little oil in the pan. Put 2-3 pieces of chicken (don't cram more, it doesn't make sense. Unless you have a bigger pan) and let them fry for 4-5 minutes. (If you see that the crust is frying too fast, lower the heat). Turn on the other side, fry for another 5 minutes and take them out on a plate.

Other delicious chicken recipes:

2 / 5 - 1 Review (s)

Ingredient:

  • 1 boneless turkey leg (approximately 1.5 & # 8211 1.6 kg)
  • 2 tablespoons chopped rosemary
  • 1 tablespoon chopped oregano
  • 2 tablespoons chopped sage
  • 1 tablespoon chopped mint
  • 4 cloves of garlic
  • 4 tablespoons olive oil
  • 1 teaspoon chili (optional)
  • 1 cup chicken soup
  • 1 cup white wine

Preparation:

  1. Preheat the oven to 180 degrees (average temperature).
  2. Peel and chop the garlic.
  3. Chop the greens.
  4. Grease the meat with olive oil and season with salt and pepper.
  5. Wrap the meat with the mixture of greens and garlic.
  6. Sprinkle with chili.
  7. Add the white wine and soup to the pan.
  8. Cover with aluminum foil and place in the oven for 60 minutes.
  9. Remove the foil and leave the steak in the oven for another 10 minutes to take on color.
  10. Turkey steak in green crust is served with various garnishes based on vegetables or rice.

Preparation time: Ten minutes

Cooking time: 1 hour and 10 minutes

From the same categoryMore by the same author

Marinated beef steak

Meat pie

Lamb chops with honey and wine

2 Comments

& # 8230.extremely tasty. & # 8230 & # 8230a delicious meal for Sunday night. & # 8230 ..

Try your recipe from a good friend of mine from Cluj, Ciprian Tataru: after you put everything in the steak tray, replace the cup of white wine with champagne, that is, put champagne until you cover all the meat, cover the tray with a foil aluminum and bake for 2 hours. Remove from the oven and prepare the sauce separately, let the steak with a little sauce brown for another 15 minutes. goes bestial with mashed potatoes and baked peppers. Good appetite !


Ingredients Turkey skewers in mustard crust with baked roots

  • 750-800 grams of turkey pulp, cut into cubes with a side of about 4-5 cm.
  • 2 potatoes
  • 3 carrots
  • 1 sweet potato
  • 1 red onion
  • 2 cloves of garlic
  • 1 tablespoon greens to taste (parsley, chives, tarragon)
  • 4 tablespoons olive oil
  • salt and pepper
  • 4 tablespoons Maille A L & # 8217Ancienne mustard
  • favorite salad (we used an arugula salad with cherry tomatoes, seasoned with a mustard dressing)

Method of preparation

1. Peel the potatoes and carrots, wash and cut into small pieces, then boil in salted water for 5-6 minutes. Put the potatoes and carrots drained in a bowl and add 2 tablespoons of mustard, chopped red onion, 1 clove of crushed garlic, salt and pepper to taste and 2 tablespoons of olive oil. Mix everything.

2. The vegetables thus seasoned are placed in a tray suitable for the oven and baked in the preheated oven at 190 degrees for 40 minutes, of which the first 30 covered with foil or a lid and finally uncovered, to be blush lightly.

3. In a bowl, mix 1 clove of crushed garlic, salt, 2 tablespoons olive oil, 2 tablespoons Maille a l & # 8217Ancienne mustard, greens (I used chives), salt and pepper to taste. The turkey cubes are rolled in this mixture and placed on wooden or metal skewers. Cook on the grill or even in a well-heated cast iron skillet, for 3-4 minutes on each side, until they come out tender and well cooked but not too dry.

4. The skewers are served with the garnish of roots and (if desired) a salad as desired.

All three dishes are tasty, quick and would make a good impression even at a lunch with friendly guests. Great appetite!


500 g turkey breast
50 g race parmesan
2 eggs
2 tablespoons sweet milk
1 tablespoon oil
1 finely chopped basil leaf
salt
pepper
frying oil

Cut the turkey breast into thin slices, level it lightly with a schnitzel hammer, powder it with salt and pepper to taste, and leave it to cool for 30 minutes, to season it evenly. Beat the eggs, add a tablespoon of oil, grated Parmesan cheese, milk, finely chopped basil, salt and pepper to taste. Pass the slices of meat through this composition and fry in hot oil. Roast the turmeric schnitzels in Parmesan crust on both sides, remove on absorbent towels to remove excess fat, and serve hot, garnished, preferably, with salad, pasta, mashed potatoes or rice.


Recipe of the day: Turkey meat in breadcrumbs with orange sauce

Turkey meat in breadcrumbs with orange sauce from: flour, salt, pepper, egg, mustard, breadcrumbs, turkey, butter, olive oil, orange peel, orange juice, parsley, garlic, brandy.

Turkey meat in breadcrumbs with orange sauce

Ingredient:

  • 2/3 cana faina
  • Salt and freshly ground pepper to taste
  • 1 or
  • 2 teaspoons Dijon mustard
  • 2 1/2 bread dogs
  • 4 pieces of turkey meat
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

Ingredients for the sauce:

  • Grated peel of 1 orange
  • Juice from 1 orange
  • 3 tablespoons fresh, chopped parsley
  • 1 clove garlic, chopped
  • 2 tablespoons brandy
  • Salt and freshly ground pepper to taste

Method of preparation:

Preheat the oven to 200C. Put flour on a plate and season with salt and pepper.

In a bowl, mix together the eggs, mustard and a pinch of salt and pepper. Put breadcrumbs on another plate. Add each piece of meat through the flour, egg and breadcrumbs.

In a frying pan, fry the butter with the olive oil. Add the meat, cook for 2 minutes on each side. Then transfer the pan to the oven and cook for 5 minutes.

To prepare the sauce, put a saucepan over medium heat and add the orange peel and juice, parsley, garlic and brandy.

Cook, stirring, for 2-3 minutes. Season with salt and pepper. Serve the turkey meat with sauce.


Baked chicken breast in Cajun crust

A portion of roasted chicken, browned & icircn oven, tender and juicy is any & acircnd a welcome idea. And if you like spicy meat, you should try this recipe!

Cajun is the name for a mixture of seven spices that you can find as such, in supermarkets, or you can make your own spices at home. Mix equal amounts of each spice and keep the mixture in a closed container. Then use c & acircnd you need, c & acirct you need.

  • 4 pieces chicken breast
  • 3 teaspoons butter
  • 2 teaspoons Cajun:
  • garlic powder
  • onion powder
  • salt
  • pepper
  • Italian spices
  • paprika
  • thyme

Clean the chicken breast and wipe it with paper towels to absorb excess water from the pieces of meat.

Melt the butter and mix it with the spices. Spread the mixture over each piece of meat, in a generous layer. Put on a tray and bake for 35-40 minutes or until the chicken is browned, depending on the thickness of the pieces of meat.

Check and turn the meat from time to time. If you have a mixture of spices left, grease the meat when you turn it over.

When the steak is browned on the outside and tender on the inside, it is ready. Serve with your favorite garnish.

You have to see it too.