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Turkey with carrots and baked cabbage

Turkey with carrots and baked cabbage


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We clean the vegetables and wash them in a stream of cold water. We leave the carrots whole, as well as the potatoes. We cut the cabbage into slices with a back and not very thin. The cabbage leaves must stick to the spine.

We wash the meat on it and cut it on the skin side. Sprinkle well with salt and pepper and give it a good massage. Place it in the pan with the skin down and put it in the oven heated to 180 degrees for 20 minutes.

The fat will come out of it.

After this time in which the meat has cooked itself in the oven, take out the tray, turn the meat upside down and place the vegetables around it.

Sprinkle salt on the vegetables (do not salt them before because the salt removes water from them) and put the tray back in the oven. After 10 minutes pour the glass of white wine and leave until it is ready (another half hour).

Before removing from the oven, check that they are done.




Turkey neck soup

Cut the turkey necks into smaller pieces and boil them in salted water.

Foam if necessary, cover with a lid and simmer over medium heat for about half an hour.

Meanwhile, clean all the vegetables, wash them and cut them into small pieces.

Before putting the vegetables in the soup, check if the turkey pieces are done. If they are not, let them boil for a few more minutes.

Add the vegetables to the soup one by one, except for the tomatoes, and let them boil for about 15 minutes.

Put the chopped tomato and continue cooking, checking that the vegetables are soft.

Beat the egg in a bowl, then pour it into the soup, stirring at the same time to form the egg yolks.

At the end add the borscht, pepper and salt to taste. Turn off the heat and sprinkle with freshly chopped parsley.


Turkey with carrots and baked cabbage - Recipes












By http://retetegg.blogspot.com/

I recently discovered a type of fish that now, after trying it, I recommend you try it too. It's about novac, we bought a big tab of novac, which weighed a kg.

It tastes like trout and has the advantage of being a sea fish and has only large bones. It is impossible not to see them and not to avoid them :)) We ate it without problems, like a steak. (I have a great fear of small fish bones and it annoys me to stay for half an hour only to choose them until my appetite passes).

I prepared it in the oven, with vegetables and a lot of lemon. It is mega extra tasty and healthy and I will try to cook it in other forms.

  • 1 novac fillet, 1 bag of frozen vegetables (broccoli, carrots, cauliflower), a few peas, 1 lemon, spices for fish, salt, 1 glass of wine, 1 glass of water, a little olive oil.

I seasoned the fish, placed the vegetables next to it and "drunk" it with wine and water.

I also put lemon slices on top of it.

I put it in the oven on the right heat for about 25-30 minutes.

Halfway through baking, I took it out of the oven and sprinkled it with lemon juice.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Baked stuffed turkey (sweet-spicy filling with dried fruits, chestnuts)

Baked turkey it's one of my family's favorite steaks. And if that turkey is still stuffed, it's even better. Like any steak, it has some secrets that make this steak absolutely delicious. Turkey meat has a special taste, slightly sweet and there are certain ingredients that enhance this sweetness and the meat melts in your mouth. & # 128578

Yesterday morning I went shopping (November 1st is a big holiday in Italy and we don't work), we had decided to light the big wood oven, bake some more dough and maybe make a porchetta (a very fragrant pork steak ). What can I tell you other than that I didn't get to the pork anymore, I forgot about the pork and I took the turkey (6,650 kg). And when I got home, my husband suddenly decided to invite some friends to dinner, so in 6 hours I had to prepare a dinner for 14 people. & # 128578 Let me tell you, everyone praised the turkey?

Let me tell you how to make turkey stuffed recipe in the oven:

First the cuckoo talks to the hot flame & ndash it has tulle that looks like hairs, it still has feathers. It is cleaned and washed well, if there are still tulle they are removed (it is ideal to have a special tweezers for such cases), the tips of the wings and the dirty part of the tart are removed, the remaining internal organs are removed (the lungs) and wash until the water remains clear. Separately put a pot of boiling water (enough to fit the turkey), with a good handful of salt and a few bay leaves. When the water boils, put the turkey in and scald it (let it boil until the foam comes out). Throw away the water (I keep it for animals, I make papica for puppies and cats), and the turkey is washed well with cold water. This operation aims to remove the impurities from the meat quickly, and when it is in the oven, the sauce will remain clear & ndash try!

Ingredients for the marinade

-piper, hot, paprika

-Worchester sauce & ndash I put 100 g

-1 large clove of garlic

& ndash 1 tablespoon fresh rosemary leaves, chopped

How to prepare turkey stuffed recipe in the oven?

Mix everything and grease the turkey inside, put it on the chest, under the skin, grease and massage the outside as well as possible, then let it cool for about 1 hour. It is ideal to keep it in this marinade overnight, cold, but it also works if you leave it for at least 1 hour & ndash faster.

& ndash 1oo g other dried fruits (dates, figs, raisins)

-2 tablespoons olive oil

-100-200 g chestnut flour & ndash as it enters

-salt, pepper, hot pepper, to taste

Put the butter and oil in the pan, add the finely chopped onion, stirring quickly, until it becomes translucent, then the chestnuts (boiled and cleaned, I immediately say how to make them). Remove from the heat, add the dried fruit cut in halves or quarters, not too large, finely chopped celery, breadcrumbs, chestnut flour and spices to taste. If it is too strong, the composition is further thinned with soup or white wine.

Chestnuts are boiled in water with 1-2 bay leaves. After 30-40 minutes, try, if they are soft and easy to clean, strain, rinse with cold water and clean. & # 128578 Are very good!

The turkey is filled with this composition, placed in the tray, next to it are put a few small onions (I had boretane and salads, I put some of each) and 1-2 carrots. Put water and & hellip in the oven, covered with aluminum foil or lid. I made it in the wood oven, outside & hellip and it tasted fantastic. After 1 hour, check and sprinkle with the sauce from the pan, an operation that is repeated often, until the turkey is well penetrated.

Try a toothpick: if the juice doesn't come out, it's well done. Take the foil or the lid, add a glass of dry white wine and let it brown nicely.

Before serving, leave it in the pan to cool, to penetrate well all the flavors.

Prepare some colorful turkey garnishes, I had sauteed peas, rosemary potatoes and baked mushrooms.

Strain the sauce, bring to the boil, add 1-2 tablespoons of brandy and a little starch to thicken and serve at the table with the turkey.

This mixture of sweet fruit, combined with Worchester sauce, garlic, chestnuts, freshly ground pepper, rosemary, butter & hellip can not describe well enough what a fantastic taste the turkey had and how much praise I received. It was extremely fragile and due to the fact that I made it at the right fire, in the wood oven, it stayed in the oven for about 4 hours. & # 128578

Try it and tell me how it came out & # 128512

Baked turkey stuffed with dried fruit

Recipes with Gina Bradea & raquo Recipes & raquo Steaks & raquo Baked stuffed turkey (sweet and spicy stuffing with dried fruits, chestnuts)


Turkey with carrots and baked cabbage - Recipes

This year, on Saint Stephen's Day, I had turkey on the table in the oven, and I must confess that it was overly delicious! I had no plans to make turkey, but just on Christmas Eve I went to get bread from Carrefour, and I came back with a turkey, they looked too good, and they were still on sale! And I did well, because he enjoyed great success!
I recommend you too turkey breast in pomegranate sauce, baked turkey pulpr or turkey liver in bacon mantle. You can find more turkey recipes here.


Don't forget that I'm waiting for you on the facebook page of the blog here, or in the blog discussion group here or on instagram here

Ingredients turkey in the oven

How to prepare turkey in the oven

Remove the turkey from the refrigerator and let it reach room temperature. Mix the soft butter with the salt, pepper, crushed garlic and a sprig of finely chopped rosemary. We set aside a tablespoon for the garnish. Stir so as to obtain a paste. Massage the turkey well on all sides, both outside and inside.
We tie the turkey's legs, but also the wings, so that it does not deform during baking and has a pleasant appearance at the end. Add two whole sprigs of rosemary.

Place the turkey in a tray, chest up. I used the oven tray. I cleaned the potatoes and cut them in four. I used frozen carrots and put them directly like this, without defrosting them beforehand. In a bowl I put the carrots and potatoes, I added the aromatic butter kept aside and I mixed them well. I put the vegetables in the pan, around the turkey. I poured 200 ml of wine and 200 ml of water into the tray.

I covered everything with aluminum foil. if you have a problem with the aluminum foil you can put a baking paper first, and then put the aluminum foil and so it will not come into direct contact with the meat.
Bake at 250 degrees with ventilation (up and down) for an hour.

After an hour, remove the foil and adjust the oven to 200 degrees. From this moment, I left the turkey in the oven for another two hours, during which time I turned the tray over or turned the turkey to the right or to the left, so that it would brown nicely on all sides.

After three hours the turkey was ready, tender and brown on all sides. A potato or a carrot was burned on the edges, but it wasn't a big problem, I removed them and solved the problem.

I removed the thread around the wings, unfortunately I tried to remove the one from the legs, but the turkey was a bit indecent in the picture, so I preferred to leave it until the moment of serving.


Baked carrots and peas

Baked carrots and peas

Baked carrot and pea recipe

Ingredient:

7 carrots
400 g frozen peas
2 organic eggs
200 ml sour cream
grated cheese
butter
sea ​​salt

Baked carrots and peas
Boil the peas in salted water for 10 minutes. Carrots are put on the grater with large holes. Beat eggs with salt and mix with sour cream and grated cheese. Mix the vegetables together with the cheese and sour cream composition. Grease a heat-resistant dish with butter and pour the composition. Put the carrots and peas in the oven until it catches a beautiful crust on top.

Good appetite !

Baby bridge : Recipe of baked carrots and peas it is served plain or with the steak on the grill.


Ingredients Cabbage salad with radishes and carrots

1/2 large white cabbage
4-5 radishes (red, white or black)
1 small carrot
1 slice of celery (optional)
salt pepper
3 tablespoons olive oil (or grape seed)
1 tablespoon lemon juice (or vinegar)

Preparation Cabbage salad with radishes and carrots

  1. Grate the cabbage or cut it finely with a knife. I use the vegetable cleaner with a double ribbed blade (see picture). Radishes and carrots (and celery if necessary) are also grated and slightly squeezed with water.
  2. Mix the vegetables on which we sprinkled salt and pepper. Taste it now to see if it's ok. Pour over the oil mixed well with lemon juice.
  3. Serve immediately, because the vegetables are cut very finely and soften quickly.

2. Grate the rest of the vegetables

3. Cabbage salad with radishes and carrots


Baked turkey tarts with rice pilaf

You buy from the market a bag of turkey tarts (from Bacau or imported from Slovenia), huge, yellow-pink (about 6 pcs at 1.6 Kg), ice pack. If you find it fresh, the deal is guaranteed. You can take more and put it in the freezer.

If they are fresh, clean them and pass them through the flame from the stove. Ice cream, scald them in hot water and throw away the water. Peel a squash, grate it and squeeze the juice out of the skin.

Boil the tartlets in a 2-3 Kg pot with cold water, salt, a carrot, an onion, a parsnip root, a parsley root, a few slices of bell pepper. Boil for 30 minutes from the boil. Foam if necessary, being careful not to throw away the bird fat. Take out the tartlets. Do not throw the juice, but make a soup with dumplings / homemade noodles / large snails / thumb paste. You can also use the juice for a delicious & # 8220pur & # 8221 or Bulgarian pilaf (with vegetables and mushrooms).

Remove the heat-resistant tray and grease it with oil or bird fat. Peel seasonal vegetables (onions, carrots, potatoes, bell peppers, leeks, roast them, fresh cabbage, etc.) and cut them into larger pieces. Cut into four fresh mushrooms or from the freezer. You put them in the tray. Add salt, pepper, thyme and mix them all. Put the cooked tartlets in half on top. Pour over 2 tablespoons of the soup in which they boiled the tarts, a glass of plum brandy and a glass of white wine.

Put the tray in the hot oven. Roast the vegetables and tartlets on both sides (about an hour, until the vegetables are done), over high heat at first and then over a suitable heat.

Remove the tray from the oven using 2 kitchen gloves (not to burn) and sprinkle or not, on top, finely chopped green parsley. Cover for 5 minutes with a lid, let it rest and let the tastes penetrate.

Mother, what more miasmas, is developing in the area!

The cooking is served hot, with rice pilaf. It goes perfectly with mujdei (green garlic and dill with parsley), a semi-dry red / black wine, fresh cabbage salad / lettuce / fresh cucumber salad.



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