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Gyros with pork

Gyros with pork

Cut the pork meat into cubes, cook in a little oil until white. Add salt, pour hot water and boil for 2 hours and 30 minutes. During all this time you can add (hot) water over the fish, and at the end it is allowed to evaporate, until the oil remains. Take them out on a plate and put them in the fridge, after they have cooled.

Fry the potatoes.

I had 1/2 small cabbage in the fridge and made a salad out of it. I chopped it, put salt and mixed it by hand. It must be left for 20 minutes, after which you can add a little oil and pepper.

Tzatziki is prepared from Greek yogurt with olive oil, salt, garlic, finely chopped cucumber and dill (chopped). Store in the refrigerator until serving.

Cut onions and tomatoes. The meat can be reheated so that it can be eaten.

The glues are the ones made in shaorma. As a measure, use a 300 ml cup for oil, water and flour.

https://www.bucataras.ro/retete/shaorma-65551.html

I don't like those with yeast, so I made them with baking soda. They are fluffier and can be reheated. 4 sticks will come out.

On a stick put tzatziki, pork, french fries, onions, tomatoes and cabbage (who wants). Roll with baking paper. 4 servings come out.


Pork will become 25% more expensive in Europe due to demand in the Chinese market

"In Romania, pork production is in short supply, given that pork prices will rise by about 25 percent in Europe in the coming years, due to demand in the Chinese market," the president of the Department of Animal Husbandry said on Friday. of the Academy of Agricultural and Forestry Sciences (ASAS), Ilie Van, during a debate on Romanian agriculture.

China will be a major importer of pork between 2020 and 2024-2025. China, which produces the largest amount of meat in the world, about 50 million tons, due to African swine fever has reduced its production to about 35 million tons and will import 7-8 million tons, and Europe will be, of course, the main supplier of pork to China. As the main supplier, it is estimated that pork prices will increase by about 25% in the European Union. It is another alarm signal, considering the situation of the pork sector in Romania, Ilie Van said.

Pork exports from Europe to China have increased from 2.6 million tons in 2018 to 3.7 million in 2020, so one million more in 2020, and in 2025 it goes to 4 million tons, he said. Ilie Van.

& bdquoSo what to expect: the price of pork in Europe will be higher, and we do not have pork in Romania. What are we doing? We will have to find solutions, we can't play, because things will get worse. Export to China is the one that will create problems in almost all of Europe, said Ilie Van.


Small homemade pan, with golden crust and juicy interior!

Once upon a time, meat delicacies were a rare snack that many could only enjoy on holidays. Today, there are many tasty meat products on the market, but not 100% natural. Dear lover of delicious dishes, we present you a great homemade recipe, very tasty, flavorful and appetizing. Such a snack can be served in the company of men or with your favorite side dish, for a dinner with your dear family. Arrange the little ones on lettuce leaves, sprinkle with some spicy sauce and the snack is ready. The aroma, taste, appearance & # 8211 all suggest that this snack is worth the time spent in the kitchen.

INGREDIENTS

& # 8211 3 tablespoons vegetable oil

& # 8211 ground black pepper to taste

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Wash the beef and pork well, cut it into cubes, then pass it through the mincer. Add the crushed garlic, salt, red paprika and ground black pepper to taste in the bowl with the minced meat. Mix the ingredients well.

2. Cut the bacon into small cubes and add it to the bowl with the minced meat. Mix the ingredients in the bowl, then add the starch. Homogenize the composition. Put the composition in a bowl and refrigerate for 1.5-2 hours.

3. Put the sifted flour in a plate.

4. Take a handful of minced meat and shape the little ones. They can be shaped both by hand and with a special sausage spray. Pass them through the flour.

5. Fry the small appetizers in a hot pan with vegetable oil until they get a golden crust. Then pour a little water and simmer for about 5-7 minutes under the lid. Stop the fire. Serve the delicacy with great pleasure with your favorite garnish, grilled vegetables or summer salad.


Steak in a bowl with sour cream

  • 500 grams of meat.
  • 8 potatoes.
  • 1 onion.
  • 1 Morkovina.
  • 2 cloves of garlic.
  • 100 g cream.
  • 100 g of mayonnaise.
  • 2 tablespoons. l. lemon juice.
  • 100 ml broth. It can be done without it, replacing ordinary boiled water. The taste of the dishes from it does not hurt.
  • 60 ml of vegetable oil.
  • Sol.
  • Pepper.
  • Season to taste.
  • We will cut the pork into small pieces (about half a box of matches). If the meat has fat and veins srezh them previously.
  • Sprinkle the meat with pepper and other spices to taste, salt. Fields with lemon juice. Stir and marinate for half an hour.
  • Finely chop the garlic with a knife or three.
  • Mix sour cream, mayonnaise and garlic.
  • onion rings, we will cut a quarter.
  • Grilled carrots.
  • Cut the potatoes into cubes. Preferably, they are about the same size as the pieces of meat.
  • Fry the potatoes in vegetable oil until golden brown on all sides.
  • Take out dishes and food in them. First, half the meat, potatoes, carrots, onions. Then half the garlic sauce.
  • Again, in the same presentation sequence of the remaining products. Broth fields. You can add salt and pepper. Cut the remaining sauce.
  • Oven heat at 180 degrees shows. And send in her pots for 15 hours.

Keyword beef, main course, gluten free, vegetables, low carb

Author Annda`s Keto Kitchen

Ingredients

  • 3 & # 32 pumpkin & # 32 (about 600 g)
  • 250 & # 32 g & # 32 minced beef
  • 5 & ​​# 32 g & # 32 grated cheddar cheese
  • 2 & # 32 tablespoons & # 32 olive oil
  • 2 & # 32 tablespoons & # 32 tomato sauce
  • 1 & # 32 tbsp & # 32 tabasco sauce
  • 1 & # 32 tbsp & # 32 worcestershire sauce
  • 1 & # 32 teaspoon & # 32 smoked paprika
  • Himalayan salt
  • parsley.

Instructions

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Food Macros

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Gyros with pork - Recipes

"Pork with quince"

This time of year quinces (quince) are in season and can be found in both supermarkets and at the market on the street corner. Inedible raw, they have something of the quality of the apple, but perhaps a more robust texture when cooked with pork. We Brits are perhaps familiar with the quince's sweetness when used in jams and tarts, but in the slow-cooking oven they possibly exceed the apple as an accompaniment to pork, making them one of the mainstays of middle easten cuisine, and possibly thereby emigrating to Romania. If you can't find quinces, or they aren't in season, you can substitute them with apples, but don't sauté them for as long as suggested in this recipe otherwise you'll most likely end up with a messy pulp.

Note: You can follow the basic instructions and just leave out the pork to make a side dish of quice wedges to make a change from potatoes.

Time: About an hour and a half
Servings: For two people

Ingredients:
2 thick steaks of pork shoulder
A couple of knobs of butter
A heaped teaspoon of plain flour
About a cup or so of meat stock (home made or with a stock cube)
2 quinces (about the same in weight as the meat, before peeling and coring)
1 heaped tablespoon of sugar
3 tablespoons of white wine
25ml of plum brandy (brandy) (optional)
Salt and pepper for seasoning

Method:
1. Preheat the oven to a low-moderate heat, around 190-200c.
2. Melt a knob of butter in a wide frying pan and brown the pork off on both sides.
3. Meanwhile, warm the flour in a large ovenproof pan, don't let it burn, and once warm, add half a cup (125ml) of the meat stock mixing well to ensure that there aren't too many lumps.
4. Remove the pork from the frying pan once browned and place in the pan with the stock in it, bring to the boil, reduce the heat, and allow to simmer happily for five to ten minutes. Flip the pork steaks over at one point to ensure even cooking.
5. Whilst the pork is simmering, peel the quinces (a potato / apple peeler will do) and cut them into either slices or wedges (I prefer wedges - it gives some solidity to the finished product) and cut out the woody center and the pips. Rule of thumb, if it's hard to cut, cut it out.
6. Into the same pan that you browned the meat in (why waste the taste?) Add another knob of butter and on a moderate heat start to brown the quince segments, turning as they brown, until they take on a slightly caramelized look and a fork enters them without too much resistance. Once they are done, transfer them to the pan with the meat and the stock in it (which by now you've probably taken off the heat). They don't have to be completely soft to the center as they'll finish cooking in the oven later.
7. In another pan, maybe whilst the quinces are browning, put a heaped tablespoon of caster sugar and shake it about a bit to get an even layer. Put the pan on a moderate heat and, watching carefully, allow the sugar to caramelize. Don’t stir it too much or you’ll end up with lumps, just drag the melted sugar into the unmelted sugar. It's a bit of a tricky technique (YouTube it for tips) but basically you want to avoid burning the sugar (tastes bitter) and get a nice brown caramel color. Once you think you've done the best you can, pour in a good splash of white wine (3 tablespoons for the measurement obsessed), a splash of plum brandy (if you want, not essential, that's about 25ml) and a serving- spoonful of the stock, and allow the caramelized sugar to dissolve in the liquid. It's probably best if you don't use chilled wine as the cold wine hitting the pan will turn the liquid sugar into crispy lumps. Once the sugar has mostly dissolved into the added liquid, pour it over the meat and quinces in the ovenproof pan.
8. Cover the pan (lid, or if lacking, tin foil) and put it in the preheated oven for about 30 minutes. Check it after 20 minutes, prod the quince to check they are soft, and add a little more of the meat stock if you feel it's drying out.
9. When cooked (quinces soft, but not disintegrated, pork cooked through) serve with some seasonal vegetables or a cabbage salad.
10. If, after removing the quince and the pork to the plate, the remaining juice is a little thin, bring it to the boil and add a knob of butter and a tablespoon of flour and boil and reduce for a minute or two until thick and sticky before pouring over the meat and fruit.

Real heart-warming stuff, this dish, and a nice compliment of sweet and savory. I hope you give it a go and enjoy it.


Gyros with pork - Recipes

Pork prepared with grapes is an unusual dish. The combination of meat and fruit in recipes has long been popular. The grapes give the dish a slightly sweet taste.

For cooking you will need: 4-5 pork scallops on the bone, 1 head of garlic, 5 teaspoons. tablespoons olive oil, 2 tbsp. tablespoons balsamic vinegar, 500 g Kishmish grapes, 4 cranberries of parsley, salt, black pepper.

  1. Prepare the marinade: Pour 500 ml of boiling water into a large bowl, add salt and sugar, stir until dissolved, then cool.
  2. Put the pork in the marinade and keep it in the fridge for 4 hours.
  3. Preheat the oven to 200 ° C. Put a clove of garlic on a sheet of foil and pour 1 tbsp. tablespoon of olive oil. Then wrap well with foil and put in the oven for 45 minutes. Remove, peel and mash the garlic in a puree.
  4. Remove the marinade cutlet and dry a little. Water 2 tablespoons. Wash the olive oil, balsamic vinegar, season with salt and pepper. Put the chop in the first 2 minutes on a very hot pan to form a crust. Next 2 minutes - on low heat. Turn the meat over and repeat the process.
  5. In a large skillet, heat 1 tbsp. tablespoon of olive oil. Add the grapes and soak for about 3 minutes. Add the remaining 1 tbsp. Remove the butter, garlic puree and cook for 3 minutes.

When serving, place chips on a plate and garlic grapes on top, garnished with parsley sprigs.


Pork

Slicing a pig is no easy task. Many of us do not have to deal with a whole pig, but when buying pork it is important to know which are the most coveted pieces.

Of a whole pig, only 4.4% are muscle, 13.4% antricot, 26% superior meat (leg-back), 22.6% quality I meat (beef edge, middle breast, lean meat), 7 % fat pieces, 13.3% chest with bone and brine with keyless bone (leg), 12% bone without bone marrow, 1.3% flax and scalp.

Ingredient:

Depending on what recipe we cook, we choose our pieces of meat at the butcher.

Pork tenderloin, antricot and sparrow are the best quality pieces. Most smoked sausages are also prepared from muscle. Anthricot, chop and sparrow are preferred for refined dishes (with sauces), but also for grilling, although they have the lowest amount of fat.
In general, the neck (which has fat inserts) and the chest (fleica) are also preferred on the grill.

Pork brisket is one of the best pieces (we refer here to the quality-price ratio) used in traditional dishes & # 8211 so-called ciolan (ciolan with beans, cabbage, etc.). The pulp is used as a base for diced meat dishes (especially stews).

Pork ribs are delicious grilled or baked (especially those marinated before).

Bacon is used both for shredding and especially for fat, which can then be used for cooking or storing meat (canned meat stored in lard).


28 Filling Taco salad recipes for a light Mexican night

Tex-Mex is always a great idea and with the advent of Cinco de Mayo soon, a flawless option is definitely Taco salad . A taco salad, for those who don't know, is practically a Tex-Mex dish that combines all the ingredients used for Tex-Mex tacos. And that means you can literally add as many ingredients or as few ingredients as you want - making it vegetarian, vegan or meaty.

Related to these: 10 great Taco bowls for quick and easy meals

For meat lovers, you can have Taco chicken salad or Keto Taco salad with ground beef. Seafood fans can enjoy the Taco salad of blackened fish or the bowl of Taco shrimp salad. And if you're vegan or vegetarian, you can celebrate with a black bean taco salad. The options are literally limitless when it comes to light taco salad recipes.

Here are 28 taco salad recipes to try for Cinco de Mayo or whenever you want Mexican food, but want to keep things healthy. Browse them and make sure you set your preferences!

Then, Keto Cheese Taco Shells are the Low-Carb Taco trend


Felicia Lim is the author of the food blog Dish by Dish, where personal stories are intertwined with simple, healthy recipes (most of which are gluten-free or cereal-free).

Come to her blog and say hello, preferably with a cake in one hand and a clogged cup of tea in the other.


Homemade Gyros Recipe

Gyros is a classic Greek dish, with meat traditionally cooked on a vertical rod and then cut into individual portions. This delicious method of cooking meat is often used in Greek restaurants but is not easy to prepare at home.

An easier option to make at home is a Greek-American version in which we use minced meat. This approach of the preparation can be made with minced meat of lamb, pork, beef or even chicken and is done quickly and easily in the home kitchen. You can also use sliced ​​meat but the version with minced meat is tastier and in addition not slip from the stick.

Gyros is a delicious sandwich for lunch or dinner, with grilled, grilled meat, covered with salad, tomatoes, onions and a fragrant tzatziki sauce. You can find tzatziki in stores or you can make your own tzatziki with Greek yogurt, cucumber and fresh dill.

For best results, to allow the flavors to penetrate the meat, let the minced meat mixture marinate for an hour before grilling or frying. A charcoal or gas grill will add a pleasant aroma of smoke, but you can just as well use a hot frying pan or a grill.

Even if it is a non-stick pan / grill, grease with a little oil before putting the meat.

Ingredients for the meat mixture:

  • 1 kg minced pork / beef / lamb / chicken
  • 1/4 cup red onion (chopped)
  • 1 teaspoon garlic powder or 2 cloves garlic (chopped)
  • 2 teaspoons lemon juice (fresh)
  • 2 teaspoons fine Himalayan salt
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon dehydrated oregano
  • 1/4 teaspoon ground nutmeg
  • a little oil (for grilling or frying, as needed)

For sandwiches:

• 4 sheets of glue bought or made at home (Find the recipe for glue here)

• 1 tomato (sliced ​​or diced)

1. To make the meat mixture, mix the minced meat well with the red onion, garlic, lemon juice, salt, cumin, pepper, oregano and nutmeg in a bowl.

Divide into four equal portions and form elongated rectangles about 8 cm wide, 15 cm long and 2 cm thick. You will get a shape that is more reminiscent of flat sausages, similar to babic. The shape obtained will fit perfectly with the shape of the tortilla sheet. The minced meat is more suitable to be used because due to the elongated shape it will certainly not slip out of the sandwiches as would probably happen with the pieces of meat cut into strips.

Refrigerate for one hour.

  • Preheat a grill or heat a large non-stick pan over high heat. Grease the grill or pan with oil. Place on the grill or in the pan for 3 to 4 minutes on each side or until ready and have crispy edges.

To assemble the sandwiches, spread the tzatziki sauce in the center of a round sheet of tortillas. Add the salad leaf, onion slices, sliced ​​tomatoes.

You can use a purchased tzatziki sauce or you can make it at home.

Ingredients for tzatziki sauce:

& # 8211 1 glass of plain low-fat or greasy yogurt as you prefer. If you use fatty yogurt, you don't need to strain it and the tzatziki sauce will be creamier. 1/2 English cucumber (seedless) (you can keep the peel if you wash it well) finely chopped, plus a few thin slices for garnish

• 1 to 2 cloves of garlic (chopped)

• 1 tablespoon freshly chopped mint or dill (plus extra branches for garnish)

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon red wine vinegar

• 1/4 teaspoon ground black pepper

1. After the yoghurt has been strained well, possibly overnight, transfer the drained yoghurt to a medium bowl and discard the liquid.

2. Meanwhile, in a colander placed over a bowl, place the chopped cucumber with 1 teaspoon of salt.

3. Let the salted cucumbers drain for at least 1 hour at room temperature or cover and refrigerate for up to 8 hours.

4. Once ready, wrap the chopped cucumbers in a paper towel and squeeze to remove as much liquid as possible. Dry with paper towels, then add to the bowl with the yogurt.

5. With the flat part of the knife or with the special appliance, crush the garlic and make a paste with 1/2 teaspoon of remaining salt.

6. Add the garlic, mint or chopped dill, olive oil, wine vinegar and pepper to the cucumber yogurt and mix to combine.

7. Cover and refrigerate for at least 2 to 4 hours before serving.

8. Serve chilled tzatziki sauce or at room temperature, covered with cucumber slices and mint sprigs.