First I prepared the marinade of thyme, rosemary and 2 cloves of garlic that I put in a mortar, I chopped them, then I added 2 tablespoons of olive oil and with the obtained paste I greased the pieces of ribs well. I poured a tablespoon of red balsamic vinegar over them and let them marinate for a quarter of an hour (if you have time, leave them longer).
Because the paste I greased them with contains oil, I fried the ribs in a pan without adding any more oil. I browned them on all sides and then took them out on a plate. In the same pan I hardened the remaining onion and garlic, chopped, then transferred them to a larger pot. I put a teaspoon of paprika and cumin, let them fry for a few seconds, then added water. I added the pieces of meat and chopped tomatoes to the stew and let them simmer until the meat is tender.
The potatoes, cut into pieces, I put in the food and let it continue to boil.
At the end I put a handful of chopped green parsley, a few sprigs of thyme, salt and pepper. The stew goes great with a tomato salad.
Enjoy your meal!!!
PIG FIGS AT AIR FRYER
I want to tell you from the beginning that this article is not a paid one and does not represent any form of advertising, which is why I will not even give the name of any brand. I want to tell you about what a wonderful fryer I received and how many delicious, fast and dietary recipes you can cook with its help.
Air fryer is a “fryer” that cooks with hot air, without a drop of oil or with a tiny amount, and the taste is very close to the dishes cooked in an oil bath. So far I have tested on the air fryer: chicken coqlet, spicy wings, french fries, cabanos, fresh sausages, meatballs, buritto, quesadilla, small, cakes, salmon, sea bream, burgers. And I received it about two weeks ago, imagine! I use it daily, sometimes several times a day, being very easy to clean.
So, don't be surprised if I post more recipes that use the fryer. I promise to give you traditional cooking alternatives or to convince you to buy one, there are many brands on the market and you have a choice, almost all of them work on the same principle!
700 g minced pork
1/2 bunch of parsley
3 cloves of crushed garlic
1/2 teaspoon paprika
- I chopped the onion, soaked the bread in water and squeezed it well, then mixed all the ingredients in a bowl. By hand, make sure the mixture is balanced.
I formed the meatballs and sprayed a little olive oil on them. (their size will influence the baking, mine are about the size of a ping pong ball).
I heated the fryer to 200 degrees and, after about 3 minutes, I placed the meatballs regularly.
I "fried" the meatballs for about 16-18 minutes, turning them once. The bowl of my fryer is 2.5 l, but I placed the meatballs in a single row and cooked them in 3 slices, to cook evenly.
The taste seems identical to those fried in oil, but they are dietary, no salt on the walls, on the stove or on the cook, the whole house doesn't smell of frying, the fryer is extra clean, nothing sticks.
If you do not own such a fryer and do not intend to buy it, you can bake the meatballs in the oven or fry them. Until I discovered the hot air fryer, they looked absolutely perfect in the oven.
The meatballs can be served dry or used for the marinated meatball recipe.
Beetroot soup with pork ribs - the dish that will pamper your taste buds!
Beetroot soup is a thick dish made from vegetables and meat. It is sometimes called "cabbage-free soup". Due to the large amount of beetroot, its taste is sweet.
INGREDIENTS (for 8 servings):
-fermented cream - for serving (optional)
-boiled eggs - for serving (optional).
METHOD OF PREPARATION:
1.Cut the pork ribs into pieces.
2. Put them in a saucepan and cover them with 2.5 liters of water. Put the pot on the fire.
3. Add salt - all the amount indicated in the recipe.
4.After the water boils, reduce the heat to moderate and cook the meat for 35-40 minutes.
5. Peel and slice the potatoes.
6. Peel the carrot and onion. Cut the onion in half, and the carrot - into thin strips.
7. Put the onion in a pan with the oil.
9. Fry them for 10 minutes, stirring regularly.
10. Peel the beets and cut them into thin strips.
11.Push the onion and carrot against the walls of the pan.
12.Add the beets to the center of the pan. Fry it separately for 5 minutes, stirring periodically.
13.Then mix all the vegetables in the pan and continue to fry them for 8-10 minutes, stirring periodically.
14. Add the potatoes to the meat broth and simmer for 10 minutes.
15.Then add the fried vegetables to the pan.
16. Bring the soup to the boil and remove the pan from the heat.
17. Chop the garlic and greens.
19. Cover the pan with a lid and let the soup rest for 10-15 minutes.
20.Mix it before serving.
21. If you want, you can add a tablespoon of sour cream and half a boiled egg to each plate of beetroot soup.
22. Also, boiled eggs (2-3 pieces in a saucepan) can be cut into pieces and added to the soup along with the garlic and greens.
Baked ribs with potatoes and mushrooms - a food as simple as it is good!
Baked ribs with potatoes and mushrooms. An easy to prepare dish, perfect for a family lunch or dinner with friends.
METHOD OF PREPARATION:
1. Marinate the ribs. Cut them into portions, then add salt, pepper, oregano, crushed garlic and mayonnaise. You can use oil instead of mayonnaise. Mix the ribs very well and leave them to marinate.
2.Cut the onion in half into rounds, and the mushrooms - medium-thick slices.
3. Heat the pan with oil, add the onion and simmer until translucent. Then add the mushrooms and fry the vegetables for another 2-3 minutes. Mushrooms and onions can be used raw.
4.Cut the potatoes into slices, quarters or slices.
5. Grease the pan or baking tin with butter, place a layer of onion with mushrooms, then add the potatoes and season with salt and pepper. You can add paprika or pumpkin, experiment!
6. Place the marinated ribs, pour the water and put the tray in the preheated oven at 180 ° C for 40-50 minutes. If the meat starts to brown too much, cover the pan with foil. The last 10 minutes you can set the temperature to 200 ° C.
An extraordinary lunch of garnish and meat cooked together. All the ingredients soaked up the tastes and flavors. A quick recipe, but so tasty.
Marinated meatballs with mashed potatoes
Minced pork / beef 500 g
Onion (small) 1 pc
Garlic 4 puppies
Eggs 1 pc
Slice of bread
Salt 1/2 teaspoon
Pepper 1/2 teaspoon
Dried thyme 1/2 teaspoon
Paprika 1 teaspoon
Fresh parsley 1 bunch
Tomato sauce ingredients:
Tomato broth 500 ml
Basil 1/2 teaspoon
Thyme 1/2 teaspoon
Red onion (large) 1 pc
Salt and ground pepper 1/2 teaspoon
Garlic 2 puppies
Water 150 ml
Potatoes 1 Kg
Grease butter 150 g
Milk 150 g
Salt 1 teaspoon
In a bowl, mix the meatball ingredients.
Grease your hands with oil and form about 22 small round meatballs.
Fry the meatballs in sunflower oil. Let cook on each side over medium heat until nicely browned.
Remove the meatballs on a plate and set aside.
In a large skillet, fry the finely chopped onion and garlic in a little vegetable oil. Add a little salt. After the onion has hardened, add the broth, water and dried basil.
Mix well until the sauce is smooth.
Then add the meatballs to the sauce. Add thyme and green basil. Put the lid on and simmer for about 10-15 minutes.
For puree, boil the diced potatoes for about 30-35 minutes. Remove the potatoes in a bowl and mash with a potato grinder (do not use the mixer). Then add the cold butter, hot milk and salt. Pass again until everything is smooth.
Serve the hot marinated meatballs with mashed potatoes. Eat in moderation!
A superb recipe for cooking pork ribs in the oven. It's raining in my mouth at how good it looks!
"Baked pork ribs" are incredibly tasty, very tender and juicy, with an extraordinary taste that will delight your taste buds. If you want to indulge in a tasty and very fragrant food, then prepare pork ribs in soy sauce. This sauce gives the ribs a fantastic aroma and amazing taste, the ribs look very appetizing and addictive!
-salt and black pepper to taste
METHOD OF PREPARATION
1. Marinate the pork ribs in soy sauce, add the sliced onion, pepper and spices.
2. Cover the bowl with foil and leave the ribs to marinate for a few hours.
3. Bake the ribs in the oven for 1.5 hours, remove the foil 20 minutes before it is ready to brown.
Stuffed pork ribs & # 8211 discover the little secrets of a legendary delight!
The stewed pork ribs are a hot dish, preferred by many of us. Although it seems to be a simple delight to prepare, there are still some secrets that turn the most mundane ribs into a real culinary masterpiece. Follow the correct technique and you will get the most fragrant, fine and juicy meat, which easily comes off the bone. This delicacy is perfect for both the family dinner and the holiday meal.
-1 teaspoon of khmeli-suneli
-1/4 teaspoon ground black pepper
-1 tablespoon of natural honey
-0.5 teaspoon coriander berries
-refined sunflower oil
METHOD OF PREPARATION
1. Cut the ribs of the portion to the desired size. Remove excess fat. Wash them and dry them on a paper towel. Place them in a larger bowl.
2. In a smaller bowl, mix all the spices: khmeli-suneli, paprika, ground black pepper, oregano and basil.
3. Pour the spice mixture into the meat bowl. Add 1.5 tablespoons of oil, lemon juice and honey. Match with salt to taste. Mix well with your hands.
4. Cover the bowl with cling film and refrigerate the meat. Let it marinate for at least 30 minutes. It's best to leave it overnight.
5. Put a pan on the fire. Pour a tablespoon of oil into it. Fry the ribs in a hot pan over high heat on both sides until golden brown. Thanks to honey, the ribs will fry very quickly. Be careful not to burn them.
6. Place the meat in a deeper bowl, in which you can stifle it (saucepan or kettle).
7. Pour a little water into the pan in which you fried the meat. Stir a little, then pour it into the meat bowl.
8. Pour water into the meat bowl (it should cover 3/4 of the ribs).
9. Peel the onions and cut them into quarters (as thin as possible).
10. Add the onion, bay leaf and coriander seeds to the meat bowl. Stir.
11. Cover the pot with a lid and bring the mixture to a boil. Make a small fire and simmer for 1-2 hours, until the meat is ready.
12. Add chopped greens to taste and remove the meat from the heat. Leave the meat covered for another 15 minutes. Serve the ribs with thin sticks, vegetable salad or your favorite garnish.
Label: pork ribs
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Pork ribs with baked potatoes
- 500g of pork ribs
- 300g of new potatoes
- 200g of small tomatoes
- 1 sliced capsicum pepper
- salt, pepper, paprika
- a few sprigs of thyme
- a few cloves of garlic
- 250ml of beer
- olive oil
The ribs are soaked in a bowl with salt, pepper, a sprig of thyme, a few cloves of garlic, 125 ml of beer and a little olive oil. Mix everything and leave to soak, under foil, in the refrigerator for a few hours.
Boil the potatoes for about 10-15 minutes, just enough to soften a little, place in an oven tray, next to the tomatoes and pepper slices, then put the ribs over which add the remaining beer (125ml) and sprinkle with olive oil. Bake in the oven for about 60 minutes at 200 ”C (depending on the oven, mine is slower).
We served them with a mujdei.
Note: this article is part of the series of Romanian culinary challenges, in which Ama challenges us to the next game (more details here): every month we choose a salty recipe that the girls from the facebook group (which anyone can enter show off their skill in the kitchen) they will prepare and customize it to their liking. The recipe is published on the 25th of each month.
We have 4 different types of meat. What types of marinades suit them?
When you want to cook meat in a more special way, ie not grilled or fried in a pan, you need some extra flavors. That's why marinades are a solution. In addition to the extra taste, marinades also help to tenderize the meat. But there are a lot of types of marinades, some suitable for chicken, others for pork. Fish is the most demanding when it comes to this.
Marinade is a moist preparation, which contains several ingredients, used in the preparation of meat. When marinating meat, the goal is to make it tenderer, to enrich its taste by absorbing the flavor of the ingredients that make up the marinade and to preserve the meat in the short term.
Nowadays, marinades are no longer used to preserve meat, because even if we buy a piece of meat today and do not want to cook it immediately, we put it in the fridge. This method of preserving meat was used in times when not everyone had a refrigerator.
So now we marinate the meat to give it a better taste and make it tenderer. It is said that a marinade really makes a difference when it comes to cooking meat of any kind.
Marinades can be acidic - that is, contain vinegar, lemon juice or wine - or enzymatic - made with pineapple, papaya or ginger. Along with these ingredients, in general, marinades also use oil, herbs and spices.
When marinating meat, it is good to put it in the fridge, not at room temperature. It is also recommended to use plastic or glass bowls, not metal, because the metal can react with acid.
4 types of marinades for different types of meat
1. For chickens
It's not at all complicated to make a marinade. Simply mix the ingredients and put the meat inside for a few hours. When thinking about the types of marinades, it is good to take into account the type of meat you use. For example, a simple marinade for chicken can be made using just a few ingredients: oil, vinegar, soy sauce and a sweetener such as honey. You can use this marinade whenever you want to cook chicken, so that it comes out soft and fragrant, slightly sweet. If you want, you can add herbs and spices to give the meat even more flavor.
You can try a lot of combinations, using olive oil, balsamic vinegar or other type of vinegar, soy sauce, Worchestershire sauce, lemon juice, brown sugar, honey, rosemary, parsley, basil, coriander, mustard, salt, pepper, garlic powder or fresh garlic, ginger. To marinate chicken, you can even use beer.
If you want a Mediterranean marinade, use olive oil, lemon juice, oregano, pepper and hot pepper flakes. For a Tandoori marinade (with Indian specificity), mix yogurt, ginger, garlic, hot peppers, turmeric and garam masala. Jerk marinades are specifically Jamaican and are made with garlic, hot peppers, thyme, brown sugar, soy sauce and allspice. Teriyaki Marinade (from Japan) includes honey or sugar, along with soy sauce and myrrh sauce. And a simple grill marinade can be made from garlic, brown sugar, wine vinegar and paprika.
2. For the pig
Whatever you want to make a pig in the oven, on the grill or in the slow cooker, it's a good idea to keep it in a marinade beforehand. After trying several recipes, you can make a list of your favorite marinades to return to again and again, whether you want to cook pork ribs or muscle. It is also important to know that most marinades can be frozen in plastic bags and used later, when you are out of ideas or ingredients.
Usually, when marinating pork, it is good to put 1 cup of marinade per 1 kilogram of meat. As for the time, you can keep the piece of pork in the prepared sauce between 30 minutes and 24 hours.
A simple marinade for pork can be made from olive oil, garlic, lemon juice, salt, pepper and herbs. You can also use mustard, soy sauce (which goes very well with pork), ginger powder, brown sugar, ketchup or tomato sauce. As for alcohol, pork can be marinated in both beer and wine. As herbs, choose from thyme, rosemary, sage and marjoram.
You can find a lot of marinade recipes for pork, depending on the appetite of the moment. For example, a marinade for when you feel like eating something Chinese is mo shu - made from hoisin sauce, rice vinegar, soy sauce, sesame oil, garlic powder and pepper. For the grill, you can marinate the pork in the simplest way, using barbecue sauce. A more exotic marinade can be made from pineapple juice, olive oil, ginger powder, soy sauce, five-spice spices, pepper and, optionally, a few hot pepper flakes. The so-called marinade carnitas, which comes from Mexico, is made from citrus fruits: orange juice, lime juice, freshly chopped coriander, olive oil, ground cumin, hot pepper powder, salt, dried oregano, garlic powder and pepper. Obviously, in each of these recipes you can keep all the ingredients or you can give up some of them, such as the quickest, if you do not eat spicy. In fact, when you make a marinade, you have quite a lot of freedom to experiment.
3. For beef
You probably cook the beef on the grill or in the pan most often, with a pinch of salt, pepper and possibly a drop of butter. But, if you want to give it new flavors, make full use of marinades! Whether you want to grill the meat, fry it in a wok or to make it in the oven, will turn out delicious and younger.
A very simple marinade for beef can be made from olive oil, salt, pepper and rosemary. If you want a sweet marinade, combine brown sugar, soy sauce, crushed garlic and lime juice. You can make a more spicy marinade from Worcestershire sauce, Dijon mustard, olive oil and coarsely ground black peppercorns. For a fresher flavor, combine finely chopped vegetables in the marinade: cherry tomatoes, a small onion, kalamata olives, garlic, pepper flakes, olive oil, thyme and fresh parsley. If you want something herbal, the combinations are unlimited. You can start with olive oil, garlic, rosemary and thyme. In beef marinades you can use wine and beer, dark beer and even whiskey.
4. Fish and seafood
Fish has a special diet when it comes to marinating. Both fish and seafood must be marinated between 30 minutes and an hour, but not more than that, because otherwise the meat will start to "cook". When you want to marinate fish, prepare a more "gentle" marinade, because one that is too sour (with too much vinegar or citrus juice) can also cook such delicate meat. So, the golden rule when it comes to marinating fish is this: short time and little acid.
Then why marinate fish? A marinade helps keep the fish from drying out, and the marinade oil helps keep the fish from sticking to the dish in which you cook it.
Another thing to keep in mind is the type of fish you will cook. Fish with stronger meat (such as tuna, halibut or sturgeon species) also tolerate stronger marinades. But the fish with the softer meat, which comes off the grill (salmon, cod, trout), needs a lighter marinade.
Another trick is to put salt and pepper on the fish before putting it in the marinade. A simple marinade for fish or seafood is made from olive oil, lemon juice and herbs. At half a cup of olive oil, do not put more than two tablespoons of lemon juice! As for herbs, choose what you want from coriander, basil, rosemary and thyme. It is preferable to use fresh herbs.
For another marinade, combine mustard with maple syrup. If you want the dish to taste a little spicy and a little sweet, combine squeezed juice from an orange with honey, lime juice, soy sauce, crushed garlic and freshly grated ginger. Because it has more acid, you will not leave the fish in this marinade for more than 5-10 minutes before cooking it!
If you don't want to get your hands dirty or you don't want to dirty more bowls in the kitchen, you can prepare the marinade and marinate the meat directly in a plastic bag with a ziplock zipper. Try to get as much air out of the bag as possible before closing it and make sure you cover the meat as well as possible with the marinade!