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Goat legs with greens

Goat legs with greens


Grease the thighs with oil and sprinkle on their surface salt, thyme, dehydrated greens, ground pepper. Place the thighs in the pan, pour the wine and a cup of water and bake for about an hour, until the meat becomes tender and the thighs are nicely browned.

We served with pickled cauliflower and a white house wine: X


Boil Transylvanian lamb soup

I put all the chopped vegetables (except the potatoes) in the soup pot and boiled them until they were almost completely softened. After about 20 minutes I added the potato cut into small cubes and a few frozen green bean pods. Now it's really spring soup! You can also put green peas, cauliflower bouquets or broccoli & # 8230 without any problems. I said in the introduction that you can also put a red pepper. Now would be the time.

From now on it takes a little longer to boil, approx. 15-20 minutes, enough to boil the potatoes and beans. I tasted it with salt and corrected the seasoning. I also added a little ground black pepper. The lamb soup is almost ready. I put out the fire under the pot and let it cool a bit.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I took all the bones out of the hot soup and peeled the remaining meat on them. The tender pieces of lamb returned to the soup pot.

How to straighten lamb soup with sour cream and yolks?

First of all, I advise you to straighten only the amount of soup you eat at a table, not the whole pot. Cream, borscht, lemon and raw yolks make the soup more perishable (favors fermentation). It is best to keep lamb & # 8222natur & # 8221 soup in the fridge and heat it as you eat it.

Here's what lamb soup looks like after a night in the fridge: gelatinous like a meatball.

I took out as much of the soup as I needed and boiled it. I waited for it to boil slowly for 5 minutes and then I put out the fire under the pot. Now is the time to sour it with hot borscht (if using). I prefer the lemon juice that I put in the cream and yolk mixture. And sorrel leaves I add the soup in a very pleasant way. You can not sour the soup & # 8211 is also an option.

Through my friend Laura Laurentiu I discovered a great cream from Albalact, with 25% fat. A very tasty cream, 100% natural and which behaved admirably when straightening the soup, not making lumps at all.

So, I rubbed the cream with the yolks, the juice from 1/2 lemon (you can add more later) and a pinch of salt. I tempered the mixture by gradually adding a few tablespoons of hot soup. I mixed everything with a whisk and then I poured everything into the pot with the hot soup (which is no longer on the fire!).

I vigorously mixed the lamb soup with a whisk, to make sure it blends properly.

I quickly chopped leurda, dill and green parsley (optionally you can use green garlic or even 1-2 cloves of old garlic, to compensate for the garlic flavor of leurda) and I threw them in the pot with lamb soup.


3 ancestral recipes for the Easter meal

3 ancestral recipes for the Easter meal, this is what we propose in today's article. You have certainly already prepared the menu for the holiday table, you have written down your favorite recipes and you have decided how many cakes you will bake. Well, you may not have done any of this, and you still need inspiration. If you are out of ideas and do not know what dishes to prepare for the Easter meal, Housewife's Secrets comes to your aid. Today we offer you the book "THE BEST RECIPES FOR EASTER MEAL" and 3 delicious ancestral recipes.

3 ancestral recipes for the Easter meal: LAMB SOUP

Necessary ingredients: 8 pieces of bone-in lamb, 8 bundles of green onions, 1.5 liters of borscht, 1 cup of rice, an egg, 1 tablespoon sour cream, 1 bunch of larch, salt.

How to prepare lamb soup: The lamb is washed and sliced. Put it to boil in a pot with cold water. Meanwhile, prepare the green onions. Wash and finely chop, both white and green. Add it to the pot, together with the rice and let it boil until the meat is ready: it penetrates easily with a fork. The borscht is boiled separately and then added over the meat. Separately, beat the egg and cream in a bowl, add a little juice from the pot, stirring to prevent it from coagulating. At the end, add the finely chopped larch and season with salt.

3 ancestral recipes for the Easter meal: GOAT LEGS WITH VEGETABLES

Necessary ingredients: 4 goat legs, 250 gr pea pods, 100 gr butter, 400 ml bone broth, 3-4 carrots, 2 goulash, 2 celery, 2 bundles of green onions, 1 bunch parsley, salt, pepper.

How to prepare goat legs with vegetables: Rub the thighs with salt, pepper and a slice of butter. Put in a bowl and bake for about 45 minutes on high heat. Add little by little of the bone broth while frying. Peel a squash, grate it and squeeze the juice. Carrots, celery and gulli are boiled in salted water. The pods are scalded together with the green onion in salted water for 5-10 minutes. To serve, arrange the vegetables on a plate, place the legs on top of the vegetables and then add the melted butter. Grease the thighs with the sauce from the pan after they have been placed on the plate.

3 ancestral recipes for the Easter meal: COZONAC PANETTONE

Necessary ingredients: 25 gr brewer's yeast, 500 gr flour, 100 gr butter, 130 gr sugar, 2 eggs, 1 glass of milk, salt.

How to prepare Panettone cake: Put the milk, yeast and half of the amount of flour in the mixing bowl. Stir for 2-3 minutes, using the spirals for kneading, then leave the dough to simmer for about 20 minutes. Add the remaining ingredients and knead the dough again for a few minutes. Put the dough in a high, greased and fire-resistant form. Decorate the surface with crumbs of dough (a dough made of butter, flour and sugar) and leave to rise for another two hours in a warm place away from the current. Bake the cake over medium heat for 40 minutes.


Ingredients goat pulp on potatoes

  • 1 goat pulp
  • 1.5 kg of potatoes
  • 3 onions
  • 1 head of garlic
  • thyme, pepper, salt
  • olive oil
  • 1 glass of water

We clean the onions and cut them into juliennes. Grease the pan with oil and form a bed of chopped onions. We cut the potatoes into slices and put them in a bowl. We put over them 2-3 tablespoons of olive oil, a tablespoon of thyme, a pinch of pepper and a pinch of salt. We mix them to be well wrapped in oil and spices. We put the potatoes thus prepared in the tray over the onion, forming a bed.

We check the goat pulp and take care of the excess fat, skins or any hairs. We also grease it with oil and massage it with thyme and a little freshly ground pepper. We prick it with the tip of a knife and stuff it here and there with garlic. We place it on the potatoes and put the glass of water in the tray. My goat was very young so the flesh is not large, in which case it would have been difficult to cook on the potatoes, requiring a longer preparation time and possibly marinating.

Put the tray in the hot oven and after about half an hour open the oven and turn the goat pulp, to brown well and evenly. In the end, the meat will be brown, flavorful and tender, and the potatoes fragrant and tasty him they will hold the train. Being tender, goat meat is cooked very quickly, including potatoes, and does not necessarily require prior preparation. In my eyes, this meat is in many ways over lamb, entering the top of my preferences.


Lamb soup with fresh vegetables and greens

Tania entered our contest with this wonderful recipe for: Lamb soup with fresh vegetables and greens.

Ingredients Lamb soup with fresh vegetables and greens

-700g bone meat (back, head, neck..etc.) - I chose neck
-1 large or 2 medium potatoes
-1/2 red bell peppers
-1/2 green bell peppers
-1/2 yellow bell peppers
-1 medium peeled tomato
-1 parsnip root
-1 parsley root
-3-4 medium but thin carrots
-1 parsley link
-1 dill connection
-1/2 link leustean
-1/4 celery
-2 small onions
-a bunch of green onions
-200 ml sour cream
-1 egg yolk
-1-2 tablespoons delicately, vegeta or magi
-salt
-pepper
-1 liter of borscht or 2-3 tablespoons of magic borscht or lemon juice
-boiled water

Preparation Lamb soup with fresh vegetables and greens


Goat borscht with greens

in the soup I put the greens and potatoes, when they were cooked I put the salad and the borscht and towards the end the loboda.


# 2 star

Help of the porter

# 3 BD

# 4 moatza

I don't know if you saw borscht in my house, I would have had a pot of borscht in it too.
and the rest of the goat lies in the freezer. I'm already a little tired, me and my family, but I put it around the man's neck, because he wanted another goat.

# 5 BD

if it's the second safe goat you canarusho, on recipes in pictures, then a beer in your honor as all famelionu & # 39 was delighted

(I may receive more, don't you tell me how you made the steak? Is it something special compared to the lamb? Sarumana.)

# 6 moatza

to the steak, nothing special & # 33 (I'm already a little tired & # 33)

however, I saw on TV, I think, that he deboned the pulp and kept it from one day to the next in a pasty bait (I don't remember, he had yogurt, maybe, right?). after that he wiped it off the maglavais and grilled it. Do you think my (y) ada would go to the grill?

edit: I remembered: it was at license to grill

Edited by moatza, 27 May 2008 - 12:05 PM.

# 7 BD

sure. enough marinade goes just right.

if you are embarrassed after marinating, you can cube it and make it skewers and clearly a goodness will come out. but I would leave it in the marinade (whatever it was) for at least two days. it also depends on how young she was.

# 8 star

Help of the porter

I always do Easter eggs, because I have amateur friends, and I really like to bite on the ribs.
I do it simply, like a gigot. that is, heat the oven. I put the meat in the pan. salt, pepper, provincial herbs,
a few shaloates / I still don't know what to say about these mushrooms, a few tomatoes and a drop of butter or olive oil, garlic. and in the oven, I turn it on all sides, and take it out when it is browned and made.

I would make marinade with garlic / rosemary / something alcoholic and olive oil. optional soy sauce.
or yogurt with saffron and lots of onions.

# 9 BD

I also have a dilemma with salads, now they have entered the language of gastronomy magazines just like that, salads. I don't think it's a neologism yet. small red onion?

it seems to me that in the lip area it is called water onion.

I don't have a steak anymore

# 10 moatza

I also have a dilemma with salads, now they have entered the language of gastronomy magazines just like that, salads. I don't think it's a neologism yet. small red onion?

it seems to me that in the lip area it is called water onion.

I don't have a steak anymore

Water onion chicks, as an adult can reach impressive sizes.

today she is making some grilled pork ribs, she already wants it in the oven, because she doesn't trust her baby. eu, da & # 33
maybe I manage to get rid of his thought, basically how much is, I can risk a barbecue.


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& ndashboneless breast, chicken or turkey legs

-salt, pepper, hot pepper, thyme

& ndash turmeric (optional, only if you have it, gives it a yellow color and a special flavor)

The meat is cut into thin strands, put in a pan, seasoned and simmered together with 2-

3 tablespoons oil, chewing constantly, until soft. In maximum 15 minutes it is ready, it is done very quickly.

Leave to cool and use for sandwiches, shaorma or serve with rice, vegetable puree, etc.


Goat stew like I do

I think I once mentioned that I have a fairly consistent archive of pictures taken on the occasion of daily cooking, but also on the occasion of Christian holidays or other family gatherings, an archive that allows me to write recipes made for some time in follow.

Browsing my own archive and if the Easter holiday is still approaching, I turned to seasonal recipes, but also to the festive meal on Easter day. I thought of enriching the offer of recipes for Easter, already written on the blog and I'm even writing some new recipes that I will make in the next period.

What animal do we choose for Easter? The goat is my favorite for cooking during the Easter holidays. There is a condition, however: to find a slightly larger goat (8-10 Kg), still tender (not to be more than 1.5 months old) and with the meat & # 8220 beaten & # 8221 (to be a little smaller in size, but with well-defined thighs). A lamb at 10-12 Kg with meat & # 8220 beaten & # 8221 can be the solution if I can't find the desired goat. There is also the solution of & # 8220avarie & # 8221 & # 8211 to buy 2 lamb legs, from the back, at about 6-7 Kg plus the head (for soup) and lamb entrails, separately or bird entrails (chicken, turkey for drob ). The goat goes very well prepared on the grill or in the pan (that's why I prefer it), and the lamb (having some fat) goes best in the oven.

What do we put on the table on Easter day? The Easter meal must be rich, with everything, without missing: red eggs, drob, soup, a dish (usually stewed), lamb / goat steak, cake / Easter, brandy and wine, plus seasonal salads. For those who do not like lamb / goat meat, you can prepare soup and steak from mutton / sheep or poultry.

For today I chose a generous dish, very tasty, full of spring flavors & # 8211 goat stew. The recipe can be made just as tasty with lamb.

Ingredients needed in the recipe: goat ribs (full of fat, not only meat and bone) and lean meat from the animal's belly (you can also use the pulp or chop, if you make steak from other meat), garlic and green onions, dried onions, bell peppers (fresh or frozen), tomato juice, sunflower oil, coarse salt, peppercorns, dried thyme.

The secret of the dish is well kept! The fat of lamb (saul) / goat (the piece is made up of a harder part under which the fat is and then the lean meat) should not be removed. Shepherds and goat breeders, when they hear that the saddle is being removed / thrown away, have real nervous breakdowns. They cook in this fat that gives the special taste of lamb, sheep, ram, goat, goat, regardless of how it is prepared. For those who are a little more sensitive to smell and / or taste, it may seem a bit strange to use this fat, which has almost no consistency of pork fat. Professional gourmets and gourmets everywhere will appreciate the taste of lamb and / or goat dishes.

Heat a saucepan with high edges and when you feel the heat in your palm, add a few drops of sunflower oil.

The goat meat portioned in pieces of suitable sizes is fried over high heat, on both sides, until lightly browned, without burning.

Cut the dried onion into rounds, and the onion and green garlic into larger pieces. Dill and green parsley (parsley is optional) chop finely. Cut the bell pepper into thin pieces.

Before turning the meat to fry, season with coarse salt, freshly ground peppercorns and a little dried thyme.

Be careful, the splashes of fat jump out of the pan and the cat! The meat is fried over high heat, in its own fat and hot drops of fat can be thrown out of the pan, which once on the skin of the hands / face can create discomfort. If you have suffered it, quickly wash the affected skin under a stream of cold water and grease with oil (if you do not have ointment for heat burns in the house), before small and red bumps form that sting. Untreated, blisters can become infected.

Season the meat on the other side, after browning.

Dried onions, onions and green garlic, bell peppers, chopped, add over the roast meat.

Mix with a wooden spoon and put the lid on the pan to smother the ingredients. Do not add water.

Dried onions, garlic and green onions, bell peppers that are smothered together with meat for goat stew.

When the dried onion is soaked, add tomato juice as my wife does, mix using a wooden spoon and put the lid back on the pan. If you do not have tomato juice, you can add tomatoes in broth / fresh tomatoes or frozen, peeled and diced tomatoes.

Add a few sprigs of dried thyme.

Reduce the heat to the right and continue cooking until the meat is soft (almost comes off the bones) and a delicious sauce is formed.

When the dish is ready, add dill and finely chopped green parsley.

The preparation is served hot, on heated plates so as not to grease the fat on the plate.

A slice of homemade bread baked in the oven, to soak in the delicious sauce, can not be missed.

A seasonal salad, from leurda, lettuce, moon radish, green onions and garlic, dill and green parsley, olive oil, coarse salt and lemon juice, will make this food no longer look greasy even to the fiercest opponent of this genre of preparations.

It was to forget a glass of white or red wine, according to everyone's preferences.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Religious holidays are occasions when the whole family gathers around the table, reminisces from childhood memories, exchanges current business intentions and does not forget to have a drink in honor of those who have left us.


Video: GOAT MEAT with VEGETABLES in a TANDOOR.