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Pork roll

Pork roll



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We cut the meat in half. Beat each piece of meat well on both sides.

Finely chop the onion, pepper, garlic and herbs and mix them in a bowl with olive oil, salt and pepper.

Intidem the composition obtained on each piece of meat. Place the sausage at one end, then roll and tie with kitchen thread.

Put in the hot oven at 180-185 degrees for 40-50 minutes. Grease the tray lightly with olive oil.

We can serve hot with any garnish or cold as an appetizer.

Good appetite!


Pork roll with omelet

Peel a squash, grate it and cut it into small cubes. Boil them in salted water.

Meanwhile, cut the meat so that you get a large piece and beat it with a hammer. Give it a pinch of salt.

After the vegetables have boiled, drain them and give them a pinch of salt.

Beat the eggs well with the cream and fry them in a pan in a little hot oil. After a minute, put the vegetables in the omelette and let them simmer for another two minutes.

Turn the omelet over the meat and roll as tight as possible, tie with a string and place the roll in a baking tray.

Grease it with butter, then mix the soy sauce with the tomato paste and pour over it.

Add a cup of water to the pan and place in the oven, preheated.

From time to time sprinkle the steak with the sauce formed in the pan. Let it simmer for about 90 minutes. Extinguish the fire and let the roll cool in the pan.

Cut it only after it has cooled and serve with a garnish of vegetables or rice pasta.


Pork roll & # 8211 new episode

In recent months, my family's meat consumption has dropped dramatically. Pork consumption, which was not very high, also decreased. However, there are dishes that have pork in the recipe, which I eat with pleasure and which I still learn about. For example, the roll made of pork tenderloin. I have another way for you, reader, to do this:

Sprinkle the meatballs with salt, pepper, paprika and fresh thyme. Spread over it a mixture made of 30% low-fat mutton, 30% beef, 30% pork, salt, pepper, crushed coriander, a pinch of cinnamon powder, a handful of finely chopped parsley small, a teaspoon of sweet paprika, a pinch of ground Arabian cumin, a tablespoon of breadcrumbs and a tablespoon of tomato juice & # 8211 all kneaded well and left to cool for at least an hour before use. The layer should be thin, the meat should only be greased and covered everywhere. Roll the meatballs tightly, seasoning it while rolling, to get spices everywhere, including on the outer surface. Tie the roll with kitchen thread. Bake the meat on a baking sheet, 3 hours at 160 degrees Celsius. For the first two hours, the meatballs should be wrapped in baking paper or covered with a lid so that they do not dry out too much.

Let the meatball cool and only then cut it into rounds as you like. You can then heat the washers either in the pan or in the oven (you can try to cut the washers while the roll is hot, it won't work too well, I assure you).

Serve with root puree (parsnip, celery, parsley, carrot) and aromatic plant emulsion or with salad of tomatoes, cucumbers and onions or, if you want, with cooked or steamed vegetables.


Roll preparation

This is what the "slice of meat" looked like before working for the roll.

Then I switched to tenderizing and lengthening the slice to be rollable:)))).

I used food bags some time ago to hold chicken meat when I was beating it for schnitzels and it caught my trick well now for roll meat.

"Filling"

I mixed in a bowl, the contents of the fresh sausage, the carrot cleaned, washed and finely grated, the finely chopped boiled egg, the chopped parsley, the peas (frozen) and salt + pepper. The rest of the taste is given by the sausage. That's why it's important for it to be to your liking.

Assembly

You need thread. I still haven't reached, nor have I searched too hard, to find food thread. So I use the classic thread. I use it to "seal" the roll.

I put the amount of filling over the "slice of meat", roll and then roll the thread so as to cover any part that could hit the outside. The amount of filling may differ from case to case. You can roll the meat so that you visually create a spiral on the inside. Looks good when the roll is ready and cut it for serving.

In the oven

In a tray lined with baking paper, I put the pieces of roll and left them there for 50-60 minutes, on the function of cooking up and down to 180 °. The last 10 minutes I also used the grill function. After 5 minutes of grilling, I turned each roll so that it was good on both sides.

I let it cool a bit, then I started to untie it. To get out of the meat more easily. For if it cooled completely, it would break from the flesh when I took out the thread. And when I take them out of the oven, fry:)

What does it look like?

After it cooled down nicely, I cut to see what it looked like.

I used to say that it goes with mashed potatoes, but now I say that a salad of vegetables next to the slices of roll is enough. What is certain is that this pork roll with fresh sausage will be present when it is fresh sausage nearby.

Sausage that has not yet reached Polenta with cheese and homemade sausage.


Pork Muschi Roll in the Oven

The pork muscle is cleaned well of fat, after which it is cut slowly with a sharp knife as if we were rolling out a roll, from the outside to the inside. Beat well with the slice hammer, then season to taste with salt, rosemary, oregano and pork seasoning. The slices of ham are placed in the middle of the muscle.

Eggs mix well with 100 gr grated cheese, salt, vegeta and pepper. From this composition an omelet is made which is placed over the ham.

Cut the mushrooms into small pieces and fry them in a little oil, then add the crushed garlic and season to taste. Leave it a little longer, and strain the oil, to be placed over the omelette.

After the mushrooms have been added, the muscle is rolled slowly and tied with string. Place in the pan and season with spice for pork and rosemary. In the tray next to the muscles, put the julienned pepper, the wine, the oil and the water to cover it up to half.

For about 20 minutes the tray will stay in the oven covered with aluminum foil, then take it down and let it bake at the right heat. When it is ready, lower the thread and grate the rest of the cheese with which the roll is sprinkled. Leave the roll in the oven until the cheese melts.
Serve hot cut into slices suitable next to the desired garnish.
Good appetite.


Method of preparation

If the pork is a thick piece, cut it in half, but not all the way, we just want to get a wider and thinner piece.
Season the pulp with salt and pepper.
In a bowl, mix the tomato paste with the crushed garlic, finely chopped green parsley, paprika, chilli flakes, red wine, thyme and dried marjoram.
With half of this mixture, grease the meat well on one side, then roll.
We tie the roll well with string.
Grease the outside with the rest of the mixture.
We put it in a pan greased with a little oil (my meat had some fat, so I omitted this).
Add a little water to the pan.

Cover the tray with aluminum foil and put it in the oven for an hour at 180 degrees C.
Meanwhile, mix in a bowl 2 tablespoons of honey with 2 tablespoons of soy sauce, 1 tablespoon of balsamic vinegar and 2 teaspoons of ginger powder.
After 1 hour, remove the aluminum foil, drain all the liquid from the tray (or we can move the roll to another tray) and grease it with the honey mixture.
Bake for another 30-40 minutes or until lightly browned on top.
We remove the string and let it breathe a little :)


Serve hot with your favorite garnish.
I preferred a mashed potato and beetroot.


Recipe for minced meat roll

The ingredients you need for the dough are as follows:

- half a teaspoon of salt

- 50 gr of grated Cheddar cheese

For the filling, you need:

- 400 gr of minced pork or pork mixture with beef

- a clove of crushed garlic

- a pinch of pepper

- half a bunch of freshly chopped parsley or dill.

The preparation method is as follows:

To prepare the dough, mix the flour, salt, sugar, butter and add the Cheddar cheese. Separately, beat an egg with the milk, then add everything over the previously obtained mix and mix until you get a homogeneous dough. Once you have passed this stage, it is time to prepare the filling. Start by frying the minced meat in hot oil until it changes color. Then add salt, pepper and chopped parsley or dill, stirring constantly to lower the preparation. At the end, add the chutney sauce and let everything cool for 10 minutes.

Meanwhile, using a rolling pin, roll out the previously prepared dough so that you get a rectangle with sides of about 20x30 cm. Place the hardened meat evenly on the piece of dough and wrap it to get the roll. Grease everything with a beaten egg and put the preparation in the oven for about 50 minutes.

Chopped meat roll It is an aperitif suitable for any season, but during the holidays it can become one of the dishes on the menu of festive meals. It can be served as such or with a salad of vegetables.


Pork roll

1. Wash the muscle and line it with a towel to dry. Cut into a thin slice of meat, 1-1.5 cm, which can be rolled. Beat the schnitzels a little with a hammer and season.

2. Cut the chicken breast into strips, which are fried in a pan with a little oil. Sprinkle with a pinch of salt and pepper and set aside.

3. Clean the mushrooms, wash and boil in salted water for 5-6 minutes. In a bowl, beat the eggs, add the green onions and chopped hot pepper, salt and diced mushrooms. Pour into a hot pan with a tablespoon of oil and fry over medium heat.

4. Place the omelet on the slice of meat, and place the strips of breast wrapped in bacon in the middle. Roll the meat, tie it with string, grease it with oil and place it in a baking tray. Add 100 ml of water and bake in a hot oven at the right heat for 30 minutes. 5 minutes before it is ready, untie the threads and sprinkle the steak with the sauce from the pan.

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Recipe №3. Pork roll with peach filling

And finally, we a very original recipe for meatballs especially for those who are a fan of meat, dishes in conjunction with the offer fruits.

To prepare in the form of pork rolls with peach of filling you will need the following ingredients:

1. Pork fillet - 1 kg.

2. canned peaches - 400 grams.

4. Chinese cabbage - a few leaves.

5. Salt, black pepper, spices and spices to taste.

Preparation instructions:

1. Let's start with the fact that the meat sauce is prepared, which will make it even more tender and juicy. So, in a separate bowl, mix salt, black pepper, spices and dried herbs, add sour cream, mix well until smooth.

2. Pork wash the fillet muscle under running water, dry it with paper towels and repel the kitchen hammer. Transfer the layer of meat to a baking sheet. Apply a layer of prepared sauce and leave for thirty minutes.

3. At this time peach syrup joint and cut them into small pieces. After this time, decompose the peaches evenly on the meat and begin to twist the roll tightly. Now wrap the roll in foil, tie the thread and pass it on a baking sheet. Bake send in a preheated up to one hundred and eighty degrees oven for forty-five minutes. After this time, we will remove the tray, carefully unpack the foil and the browned roll for another ten minutes.

Then we remove the finished dish, give a little cooler, except the foil and cut into small pieces.

Put the pre-washed serving dish and obsushennymi Chinese cabbage leaves on top nicely distribute the roll of pork slices and serve. Bon Appetit!


Baked pork roll - preparation products

During the preparation of the pig lists, there are two main stages. The first - is to prepare the meat bases, and the second - the preparation of the filling. If the second stage, everything is clear and should not cause difficulties, then here are the basics of meat dishes often cause some concern among housewives. But, in fact, it's nothing complicated. The most important thing - is to choose the right meat.

So, for the preparation in the form of rolls you need to choose pork fillets without bones and veins. It is best if the meat is a little fat, then roll very juicy and tender. Pork is washed normally with running water and dried. Then a piece of meat is well recognized on both sides, using the kitchen hammer. layer of meat should be wide enough and not too thick, otherwise it will be bad appetite roll. Too exaggerated the reflection is not worth it. very thin meat, when it will be minimized broken, and the filling to come out.

Speaking of hardware, then, as mentioned above, they can be made from different ingredients. With the help of filling vegetables and mushrooms, pre-fry in a pan so that they can be given more fluids.


Baked pork roll - useful tips experienced chefs

1. To prepare the rolls need to use fresh meat from a young animal. Since it is much easier to work with, and the dish turns out tender and tasty.

2. It should not spread on a layer of meat is very thick layer of filling, otherwise it will break the meat and thrown out.

3. Very poorly rolled lean meat that is reflected in a roll.

4. Pork roll can be presented not only as hot, but also as a cold snack.


Video: Χοιρινό Μπούτι Ρολό με Μέλι και Μουστάρδα. Άκης Πετρετζίκης (August 2022).