Bucegi pork loaf

Rejoice! Pate Bucegi brings you news! A new label with a modern and appetizing design, which catches your eye on the shelf. As for the taste, Bucegi pies keep the same unique and good taste that you are used to. Enjoy a slice of joy with the whole family, at a snack with Pate Bucegi.

The good news continues, because the Bucegi meat range with the two assortments, pork and poultry, comes with a fresh label. Bucegi meat helps you to easily and quickly cook a multitude of delicious recipes. So, continue to enjoy the taste of Bucegi products and a new packaging with a high content of happiness.

  • 2 cans of Bucegi pork 300 g
  • 3 beaten eggs with a pinch of salt
  • 3 tablespoons flour
  • 1 cane of grated breadcrumbs
  • A knife tip of ground black pepper
  • 1 cup frying oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Snegi pork loaf Bucegi:

1. Place the flour mixed with pepper in one plate and the breadcrumbs in another plate.

2. Cut the meatballs from each canned Bucegi meat into 4 slices, so that you get 8 slices. Pass the slices of meat through the flour, then through the beaten eggs, and then through the breadcrumbs. Heat the oil in a deep frying pan and fry the meat slices on both sides until lightly browned.

3. Serve slices of breaded schnitzel with mushroom sauce and lettuce.



2 Prepare the crust mixtures

If you have 3 bowls of the same size with you, then you can start the preparation stage for the crust. Put them like this:

  • 1: 1 bowl flour,
  • bowl 2: 2 eggs raw, beaten,
  • bowl 3: 1 cup of breadcrumbs, in which you add chopped greens & # 8211 2 sprigs of thyme, 2 sage leaves, ¼ teaspoon of oregano.


The veal (lid, pulp) is cut into slices 1 cm thick (not to have skins) they are beaten with a meat hammer until it reaches an area 2 times larger than that of an ordinary schnitzel and the thickness of 1 / 2 cm or even less.

The slices are suitable to have 2 longer sides, they will be folded in half and a slice of ham and a slice of cheese will be inserted in the middle, cut in such a way as to enter entirely between the halves of the meat. The snails are then passed through flour, egg and breadcrumbs, and fried.

Serve hot, otherwise the cheese will harden. The Parisian schnitzel can be prepared, also from chicken or turkey breast, the slices are beaten a little, arranging them and frying them in the same way. Ham can be replaced with slices of boiled or fried brain. Sardines will be used only for those who like their taste. These schnitzels are served with lemon and flavored butter on top like Viennese schnitzels.


Breaded pork schnitzel Bucegi - Recipes

Even if pork recipes are considered traditionally Romanian, this type of meat is consumed worldwide, including in exotic areas such as Asia or South America. Few people do not enjoy pork dishes, especially because of religion.

38% of total world meat production comes from pork. It is the most consumed type of meat and has a long and rich tradition in all cuisines of the world. In fact, the pig was among the first domesticated animals - thousands of years before our era - because, being an omnivorous animal, it was easy to maintain since then.

Pork is also found in oriental recipes. Asians prefer whole fried pork, but they also have other recipes based on this type of meat, which they consider easy to digest. In addition, the Chinese meat color and fat are considered very appetizing.

On the other hand, there are peoples who, for religious reasons, do not eat pork, Jews and Islam at all. In the case of the former, religion only allows the consumption of kosher meat - that is, from ruminants with split hooves - and pigs do not fall into this category. In Islam, pork is not considered halal, meaning it is not "legal." Among Christians, Seventh-day Adventists are among the few who do not eat pork.

In other countries, where pork is allowed, the variety of recipes that are based on it is very large. It can be found in food recipes either as such or in the form of sausages. Prosciuto, bacon, various types of sausages, lots of salami and other specialties can be prepared from pork.

In Romanian cuisine, pork recipes are traditionally prepared for Christmas, but today we can enjoy them throughout the year, with meat either in its natural state, or minced, smoked or in the form of delicious sausages.
And we have every reason to enjoy pork because it is healthier than we think. We have become accustomed to considering pork recipes as enemies of health due to saturated fats and cholesterol.

But the truth is that if you remove the visible fat, the meat itself is almost as weak as chicken breast. The downside is that the fat gives the pork its delicious taste. If you are learning to enjoy fat-free foods and if you make the effort to get rid of them, it is worth preparing a recipe with pork. Meat is rich in protein, minerals and B vitamins.


Pork homemade drum

Ingredients

  • 2 pork legs
  • 2 pork ears
  • 2 pork kidneys
  • 1 heart
  • 1 language
  • 500 gr liver
  • 1-2 pieces of spleen
  • 500 gr belly or brine
  • 300 gr lean pork
  • Pork stomach or thick beef mats
  • A celery or parsley root or parsnip
  • An onion
  • A carrot
  • Salt, pepper, bay leaf, hot pepper.
  • Garlic & # 8211 optional.

How to make a homemade drum

The night before preparing the whole homemade drum recipe, the pork legs, ears and brine are well scorched and washed in several waters to be perfectly clean. Add salt over and leave to cool until the next day.

Pork stomach or beef intestines are washed very well with cold and warm water, then put in cold water with vinegar and a few slices of lemon and leave to cool until the next day. This procedure will help eliminate any specific odor.

The next day, wash all the ingredients once again (ears, legs, brine), drain the blood, add the lean meat and put everything to boil in salted water. Separately, in a large bowl, boil the cleaned and cut kidneys, the spleen, the liver and the heart cut into smaller pieces.

The pork tongue is scalded in a separate bowl for 15 minutes, after which it is very well cleaned of any impurities from above and only after it is completely clean is it boiled together with the pig's ears and legs.

House drum

When the ingredients start to boil, lower the heat and add the foam whenever needed. Add peppercorns, bay leaves, hot peppers and salt.

Leave everything to boil until the meat comes off the bones easily, and the organs are well cooked, after which they are left to cool well. The spices are removed when the drum is prepared.

When all the pieces have cooled, cut them into suitable pieces, not very small, and mix them all together with the desired spices, salt, pepper, hot pepper. Fill the intestines with pieces of meat.

The juice in which they cooked all the pieces of meat is suitable for salt and other spices, add crushed garlic, if you prefer. The intestines full of meat are tied at the ends or cooked very well so as not to open during cooking.

The homemade drumstick is pricked in a few places with a toothpick, so as not to crack during boiling, and on top, the juice that has cooled is added and it is filled with more water to cover the whole drum very well.

Leave everything to boil, over low heat, for about an hour, during which time it is constantly pricked, so as not to crack. Remove from the heat and place on a wooden countertop. Trays with weights are placed on top of the pieces of meat, in order to press the meat and catch the specific shape of the homemade drum. Allow to cool until the next day.


Honey bread & # 8211 Honey snitel

Honey bread & # 8211 Honey snitel from: lamb, eggs, oil, flour, breadcrumbs, salt.

Ingredient:

  • 1 kg lamb meat (muscle, back leg)
  • 2 eggs
  • 4 tablespoons oil
  • 2 tablespoons flour
  • 3 tablespoons crushed breadcrumbs
  • salt

Method of preparation:

Cut the pulp perpendicular to the fiber, in 1-1.5 cm thick slices. The pieces are beaten only lightly with a bottle (with the mouth of the bottle) or with a special hammer. Add salt (without exaggerating), then add flour, beaten eggs and finally breadcrumbs.

Separately, heat the oil in a pan. When the oil is hot, fry the pieces of meat prepared as above. Serve with lettuce or raw salad and a garnish of french fries. This method of preparation is also known as "lamb schnitzel".

Among the many "subtleties" used in the preparation we mention: before being passed through flour and egg, the meat is kept for 20-30 minutes in salt and possibly in a wine and broth sauce, then drained and prepared as above for crust is not used breadcrumbs: meat is passed through flour & # 8211 egg & # 8211 flour.

Lamb slices with yogurt and mint

Lamb slices with yogurt and mint from: garlic, yogurt, oil, fresh mint, salt, small slices of lamb, pepper, breadcrumbs, toast, lemon, flour, eggs, vegetable oil. Ingredients: 2 cloves garlic 300 g creamy yogurt 2 tablespoons olive oil 2 tablespoons freshly chopped mint leaves salt small lamb schnitzels […]

Lamb slices with oranges

Lamb slices with oranges from: lamb slices, garlic, oil, onion, meat stock, wine, thyme, orange jam, oranges, salt, pepper. Ingredients: 8 small lamb schnitzels 1 clove of garlic 5 tablespoons olive oil 2 small onions (shallots) 125 ml of meat and red wine 1 tablespoon of […]

Lamb schnitzels with spicy vegetable salsa

Lamb schnitzels with spicy vegetable salsa from: tomato, zucchini, parsley, onion, salt, pepper, tabasco sauce, olive oil, lamb pulp, butter, lettuce, white balsamic vinegar, lemon juice, sugar, mustard. Ingredients: 1 tomato 200 g pumpkin 1 onion 2 tablespoons chopped parsley salt pepper a little tabasco sauce 5 tablespoons olive oil […]


Breaded pork liver

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Venetian style liver

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Lebar

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A portion of joy

Rejoice! Pate Bucegi brings you news! A new label with a modern and appetizing design, which catches your eye on the shelf. As for the taste, Bucegi pies keep the same unique and good taste that you are used to. Enjoy a slice of joy with the whole family, at a snack with Pate Bucegi.

The good news continues, because the Bucegi meat range with the two assortments, pork and poultry, comes with a fresh label. Bucegi meat helps you to easily and quickly cook a multitude of delicious recipes. So, continue to enjoy the taste of Bucegi products and a new packaging with a high content of happiness.


Meatballs
of Bucegi pork


Ingredients for 4 people:
& bull 2 ​​boxes of Bucegi pork 300 g
& bull 3 beaten eggs with a pinch of salt
& bull 3 tablespoons flour
& bull 1 cane of grated breadcrumbs
& bull A knife tip of ground black pepper
& bull 1 cup frying oil

Method of preparation:
1. Place the flour mixed with pepper in one plate and the breadcrumbs in another plate.
2. Cut the meatballs from each canned Bucegi meat into 4 slices, so that you get 8 slices. Pass the slices of meat through the flour, then through the beaten eggs, and then through the breadcrumbs. Heat the oil in a deep frying pan and fry the meat slices on both sides until lightly browned.
3. Serve slices of breaded schnitzel with mushroom sauce and lettuce.

Baked tomatoes, stuffed with
Bucegi pork

Ingredients for 4 people:
& bull 1 box of preserved Bucegi pork of 300 g
& bull 8 medium tomatoes well cooked
& bull 4 slices of peasant ham, cut into 0.5 cm cubes
& bull 4 slices of intermediate bread
& bull 2 ​​tablespoons sunflower oil
& bull 1 glass of vegetable soup
& bull 1 teaspoon of salt
& bull A knife tip of ground black pepper

Method of preparation:
1. Cut a lid on top of the tomatoes, then carefully peel them so that they do not break, using a teaspoon. Sprinkle with a little salt inside them, then let them drain, with the hole down, in a clean tray. In a blender, mix the vegetable soup with the tomato core.
2. Peel the bread crumbs, then crumble them into crumbs. Also, heat the oven to medium power and grease a pan with a tablespoon of oil.
3. While the tomatoes are draining, chop the Bucegi pork in a blender, but without turning it into a paste, then mix it with the bacon cubes, & frac12 from the bread crumbs and ground pepper. Fill the tomatoes with this mixture and then sprinkle the rest of the crumbs on top. Place the stuffed tomatoes in the pan, pour the soup and sprinkle with the rest of the oil.
4. Bake the tomatoes in the oven for 15-20 minutes, then serve them hot or cold, on a bed of lettuce and sprinkled with the sauce from the pan.

Poultry pizza
Bucegi

Ingredients for 4 people:
& bull 1 box of Bucegi poultry 300 g
& bull 300 g of shallow mozzarella

For the countertop:
& bull 3 & frac12 flour dogs


& bull 1 & frac12 cups of water
& bull & frac12 yeast cube
& bull A sugar knife tip
& bull A pinch of salt
& bull 2 ​​tablespoons oil

For the sauce:
& bull 1 cane tomato paste
& bull 1 clove of chopped garlic
& bull A knife tip of oregano
& bull A sugar knife tip
& bull & frac12 teaspoon boia dulce
& bull A black pepper knife tip
ground
& bull & frac12 teaspoon of salt

Method of preparation:
1. Mix the yeast with the sugar and 4 tablespoons of water to make the mayonnaise.
2. After it has swelled a little, knead it with the rest of the dough ingredients. Leave the dough to rise for 2 hours, and after it has risen, divide it into four and spread out round sheets, the size of your trays. Alternatively, you can buy ready-made countertops from the store.
3. Mix all the ingredients for the sauce well or buy ready-made sauce from the market.
4. Preheat the oven to high temperature. Cut the canned Bucegi meat into thin strips.
5. Spread the sauce over the pizza sheets placed in oiled trays, sprinkle mozzarella on top, then the meat strips. Bake the pizza in the oven for 8-10 minutes, depending on the power of the oven.

Musaka with pork
Bucegi and potatoes

Ingredients for 4 people:
& bull 1 box of Bucegi pork 300 g
& bull 6 potatoes cut into thin slices
& bull 1 large chopped onion
& bull 3 beaten eggs
& bull 1 glass of milk
& bull 1 tablespoon flour
& bull & frac12 tablespoon chopped parsley
& bull 2 ​​tablespoons oil
& bull 2 ​​tablespoons breadcrumbs
& bull 2 ​​tablespoons grated cheese
& bull & frac12 teaspoon salt
& bull A knife tip of ground black pepper
& bull A tip of a thyme knife

Method of preparation:
1. Simmer the potato slices in the oven with a little water and a tablespoon of oil, then take them out to cool. While the potatoes are in the oven, heat the remaining oil in a saucepan and sauté the onions, then add the diced Bucegi pork, salt, pepper, thyme, and finally the chopped parsley.
2. Allow the sauté to cool, then incorporate 2 eggs into the composition.
3. Grease a dish of Jena with a little oil and line it with breadcrumbs, then place a layer of potatoes. On top place & frac12 of hardened meat, then another layer of potatoes, the rest of the meat and then the rest of the potatoes. Beat the milk with the flour and the remaining egg and pour over the musaka.
4. Bake the musakaua in the hot oven at medium temperature for 35-40 minutes. 10 minutes Before the end, sprinkle with grated cheese.
5. Serve musakaua with tomato sauce and lettuce.

Buns stuffed with poultry
Bake and brown in the oven


Ingredients for 4 people:
& bull 2 ​​cans of Bucegi poultry 300 g
& bull 8 medium buns
& bull 3 tablespoons butter at room temperature
& bull 3 donuts or bell peppers cleaned of tail and seeds
& bull 1 small onion, finely chopped
& bull 1 box of tomatoes In broth or 3 medium peeled tomatoes
& bull 1 tablespoon sunflower oil
& bull 1 teaspoon chopped green parsley
& bull 3 beaten eggs
& bull The cane cream
& bull & frac12 teaspoon of salt

Method of preparation:
1. Cut a lid on the buns. At the top, carefully scoop them out with a sharp knife, and then grease them inside with softened butter.
2. Heat the oil in a saucepan and lightly sauté the chopped onion, then add the peppers cut into thin strips, continuing until they have softened. At this point, take a tablespoon of sauteing and mix it with the Bucegi meat that has been cut into cubes, with beaten eggs, a little chopped greens and a pinch of salt.
3. Fill the buns with the meat mixture, then cover them with their lids. Preheat the oven to medium temperature.
4. Return to the pepper saucepan, adding the diced tomatoes and the rest of the salt. Boil this sauce until it has thickened a little, then turn off the heat and sprinkle with the rest of the chopped greens.
5. Place the stuffed buns in an oven tray and bake for 20-25 minutes. After they have browned nicely, remove the lids and place them on a tablespoon of pepper sauce, then sprinkle with sour cream.


Macaroni with poultry
Bucegi and cheese

Ingredients for 4 people:
& bull 1 box of Bucegi poultry 300 g
& bull 500 g of macaroni
& bull 1 large onion, finely chopped
& bull 1 clove of finely chopped garlic
& bull 1 cup chopped tomatoes in broth or 3 large tomatoes, peeled and then chopped
& bull 3 tablespoons oil
& bull 100 g of grated cheese
& bull A tablespoon of chopped parsley
& bull A knife tip of ground black pepper
& bull 1 teaspoon of salt

1. Bring 3l of salted water to a boil, and when it boils, add the broken macaroni in half and boil them according to the instructions on the package, then drain well.
2. Saute the onion in the hot oil in a saucepan, then add the diced garlic and poultry. Continue for another 2-3 minutes, then add the tomatoes in broth, pepper and 3 tablespoons of water in which you boiled the pasta. Boil the meat sauce for 4-5 minutes, then sprinkle with chopped parsley and mix with drained pasta.
3. Serve the pasta with sauce and sprinkle the grated cheese on top.


Bucegi pie pies

Ingredients for 4 people:
1 box of Bucegi poultry pate of 200 gr
2 eggs husband
1 tablespoon fat cream
3 tablespoons soft butter
1/4 teaspoon ground black pepper
1 teaspoon chopped green parsley
A pinch of salt

Method of preparation:
1. Cut the pie sheets along into 4 strips and cover with a cloth so as not to crack. Mix the rest of the ingredients to obtain a paste
2. Grease each slice of pie with butter, then put a teaspoon of the filling. Fold to obtain a triangle.
3. Grease the pies with butter. Bake in the oven for 18-20 minutes
4. Serve with spicy sauce or yogurt and mint.


Eggs stuffed with Bucegi pate

Ingredients for 4 people:
1 box of Bucegi pork pate of 200 gr
6 large hard boiled eggs
1 tablespoon fat cream
1 tablespoon classic mustard
1 teaspoon chopped green parsley
A knife tip of ground black pepper
A pinch of salt

Method of preparation:
1. Cut the eggs in half and remove the yolks.
2. In a blender, mix the yolks with the pork pate, sour cream, mustard and spices until a paste is formed. Add the chopped greens
3. Fill eggs with pasta and garnish with slices of sour donut or pickled cucumber.


Steak technology

The steaks are culinary preparations with a complex structure consisting of garnishes and sometimes sauces. They can be presented in the most aesthetic way with originality, being included in all the menus of festive meals as well as at culinary exhibitions.

The steaks are obtained from young, tender meats from the specialty category and quality I meat, as follows:

  1. from beef: mussels, sparrow, antricot, meat and meat
  2. from veal: leg, shoulder
  3. pork: muscle, antricot, shoulder, meat, meat
  4. from mutton: chop and leg
  5. of poultry meat
  6. of game meat
  7. organs.

For grilled steaks, skewers and roast beef, beef tenderloin, apricot, sparrow are used, and from pork beef, partially boneless antricot, neck and breast with bone.

For baked steaks from beef is used antricot, pulp and shoulder and from pork chop, antricot, neck, pulp, shoulder, pipette with bone.

For pan-fried steaks from veal we use muscle, leg, shoulder, and from pork the boneless muscle, leg and back.

Some steaks have entered the Romanian cuisine with a series of names that can also be found in international cuisines, so beef is obtained from the head of beef muscles, when it is processed on the grill or it is raw steak tartare.

TURNEDU and MEDALION are obtained from the middle of the muscles if they are processed in a frying pan.

From the sparrow processed on the tray, ramstec is obtained.

Veal or pork is obtained from the leg and shoulder of veal or pork, and MEDALION is obtained from the chop, preferably without bone.

grilled: grilled chicken, breaded pork muscles, pork tenderloin

grilled: beef muscles, pork muscles, briant cheateau, egg steak

in the oven or on the tray: chicken on the tray, pork leg on the tray, turkey with cabbage, beef steak breaded with bacon, beef in puff pastry, pork chop with stewed potatoes, muscles in Frankfurt

pan-fried: breaded snitel, natural snitel, Parisian snitel, beef snitel, somesan, pork escalope, gypsy, pork chop with spicy sauce

at protap: lamb, chicken, rabbit, fish

The meat is exposed to the grill by means of the classic skewer or it is exposed in the toaster pan, both small pieces and whole pieces can be processed.

Preparatory operations of meat

Primary processing: washing, portioning, shaping, splitting, grinding, greasing with fat or wrapping with slices of bacon.

Salting large pieces of meat

Fix the meat in the skewer and expose it on the grill or in the toaster, rotate the skewer from time to time and grease the meat.

The roasting time is 15-20 minutes for beef and ram, the steak being served in the blood for 30 minutes for pork, veal and poultry. The portioning is not done immediately.

Assortment: skewers can be: simple, when using different species of meat, and assorted, when adding mushrooms, tomatoes, onions, peppers, bacon.

For special skewers: pork, beef, lamb, bacon, onion, pepper, garlic, paprika, salt.

Friars mediesene : pork, smoked pork sausages, smoked bacon, oil, bell peppers, tomatoes, onions, pepper and salt.

Outlaw skewers : beef, pork, kidney, liver, mutton, pepper, garlic, onion, bell pepper, tomatoes, salt.

Assorted skewers : pork, beef antricot, pork liver, pork kidneys, mushrooms, smoked ribs, pepper, thyme, salt, oil.

Prepare the grill, cut the meat, clean the skin, wash it, and drizzle, portion as follows: 1-4 cm thick for the beef and pork muscle 1-1.5 cm veal, pork or lamb.

Lightly flatten with the batter and grease with grease.

The meat is exposed on the hot grill in two directions on each side to obtain the grills, the turning being done with the tongs without stinging the steak and the salting is done as soon as it is taken from the grill.

Se obtin din feliile de carne supuse procesului de sotare, prelucrarea termica este de 2min pe fiecare parte intoarcerea realizandu-se o singura data.

Obtinerea sosului se face prin prelucrarea sucului rezultat de la prajirea carnii in care se adauga supa sau apa sa fiarba 10 min, vin, unt si verdeata.

Temperatura de prelucrare este mai mare la carnurile rosii, iar la carnurile albe dupa formarea peliculei de proteine coagulate, temperatura se reduce. Montarea se face pe platoul cald cu garnituri diferite.

Snitele aceste pot fi:natur, carnea se trece prin faina si se inabusa cu grasime si supa de oase 10min, se mai adauga supa de oase si se continua fierberea 10min.

Snitel parizian carnea se trece prin faina si ou batut si se prajeste in ulei

Snitel pane sau vienez , carnea se trece prin faina, ou batut si pesmet si se prajeste in ulei.

Toate tipurile de snitele se servesc cu garnitura de legume.

Cotlet de porc cu sos picant , se portioneaza carnea in 10 felii care se aplatizeaza, se trec prin faina si se inabusa cu untura sau ulei si apa 30 min, se adauga sosul picant si se mai fierb impreuna 10min. Se serveste cald cu cartofi natur.

Friptura de vitel somesan

carne de vita fara os 850g, 10 oua, lapte 400g, cartofi 2kg, unt 50g, ulei 150 g, faina 100g, zahar 40g, vermut 50ml, compot de visine 250 g, sare 40g.

Carnea se portioneaza in 20 felii care se condimenteaza, se trec prin faina si se inabusa cu ulei si apa, se scot in alt vas, iar in jiul format se adauga faina, zaharul caramelizat, si apa calda 1l si se trece pe foc mic amestecand continuu pentru a evita formarea aglomerarilor. Se fierbe 15min adaugand spre final vermutu, se paseaza sosul peste feliile de carne, se fierbe 10 min. Din cartofi, lapte si unt se prepara un piure si se monteaza preparatul astfel: bucatile de carne pe marginea platoului, in centru pireul in forma de cuiburi in care se introduc oua ochiuri, se decoreaza cu fructe din compot.

carne de porc, pulpa si spata 1kg, sunca presata 250g, ulei 100g, unt 100g, ciuperci proaspete 750g, faina 100g, sos brun 500 grame, patrunjel verde 50g, piper 2g, sare 20g, vin 50-100ml.

Se inabusa carnea taiata in 20 felii in ulei si apa, se nabusa ciupercile in unt adaugand spre final si sunca taiata julien, se adauga peste carne sosul brun, apoi ciupercile si sunca, se verifica condimentarea si la sfarsit vinul. Se serveste cald cu garnituri diferite din orez, cartofi sau legume.


Video: GIO - CHA LUA - Vietnamese pork roll - Morgane Recipes (December 2021).