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RABBIT FIGS WITH TARHON SAUCE

RABBIT FIGS WITH TARHON SAUCE


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1. Rabbit meat and bacon are passed twice through the mincer.

2. Chop 100g. Onion, cook in oil and add to the meat, together with the bagel soaked in water and squeeze well, eggs, pepper and salt. Mix well, form meatballs, pass through flour and fry in oil.

3. In the remaining oil, cook the sliced ​​vegetable soup, the rest of the chopped onion and the remaining flour. Boil the sauce for 20 minutes, pass it over the meatballs and continue cooking. Add the scalded and finely chopped tarragon and let it boil for 20 minutes.

4. The meatballs are served with sauce and garnish as desired. Do not forget the dry white wine.


Simple meatballs my mother's recipe

Simple meatballs my mother's recipe. Fluffy meatballs, meatballs or meatballs? I call them meatballs and make them according to the family recipe: with onion, garlic, thyme and paprika. I am convinced that each of you has a recipe "patented" by meatballs, adapted to your own or your family's tastes. So I don't dispute any recipe you use and I don't declare mine to be "the real thing". Diana, for example, she does not put onions or thyme in her meatballs, but a lot of garlic and cumin. Those are very good too!

What kind of meat are they made of? fluffy meatballs? Simple meatballs are usually made from pork that I grind in my house. To be working meat (pulp) but also to have a little fat! Asa ies tender, fluffy and juicy meatballs. Sometimes I buy pre-minced meat mixed with pork or beef or just beef - as in this case. I took this meat with the idea that I would make it spaghetti bolognese (recipe here) but I was distracted by the fact that my mother thawed a bag of spinach and my family asked for another comfort food: spinach with meatballs. Okay, that's how I do it!

It was very difficult for me to write the exact quantities of the ingredients I used in this recipe because the composition of the meatballs is made "out of sight". Okay, I can say that at 500 g of minced meat I put a raw egg and in this case, at 750 g I put two. So it doesn't work with the simple three rule. Same with bread crumbs soaked in water - do I put a slice of bread or two? Or do I replace it with 2 tablespoons of breadcrumbs? You have to put your hands in the meat, knead it and feel it - if it is watery it goes well with breadcrumbs - it absorbs them from the liquid. If it is dense and dry, it is better with 2 slices of bread soaked and squeezed - aerate it, make it fluffier.

Same with chopped onions, garlic and spices - it depends on how I feel like making them: more garlic, faster (I put hot paprika). In all cases, I salt them and pepper them well. Nothing is more unpleasant than a fairy meatball. How do I know if they are well seasoned? The taste! Yes, raw. While kneading the composition taste a little of it so I can correct the seasoning.

Here's a plate with crispy strips and meatballs, perfect for parties. Recipe for chicken or turkey bread strips (crispy strips) here.


Rabbit soup with tarragon

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Vegetable salad with mayonnaise and tarragon sauce

Tarragon 3-4 carrot roots 2 parsnip roots 2-3 parsley roots 1 celery root (1/2 or 1/4 if large) 3-4 medium or 2 larger potatoes 1 small box with green peas 1 box small with sweet corn tarragon salt to taste for the sauce.

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Transylvanian meatballs with sauce and tarragon

A short stop at Miercurea Sibiului, in a Transylvanian autumn, brought us a serious improvement of the recipe book and household secrets. Aunt Maria and her sister, Floarea, older and more educated than her, introduced us to the fantastic world of tarragon-flavored foods - soups and sauces…

There the dishes are made economically, as a man goes to hard work, with a hoe, with a scythe, with an ax, and there is nothing to do the work in his place, he must have the power to save what is to be saved. And if he doesn't lack bread, bacon and red onions in the field or on the road, his wife is waiting for him at home with selected dishes.

Look, like these meatballs with tarragon and sour cream sauce, whose recipe you can find. The meat, as much as you have, must be about a third of pork and two thirds of beef. Let's say you have 200 grams of pork, 400 grams of beef. Then add a tablespoon of flour, two eggs, a suitable onion, 400 g of sour cream, 250 g of potatoes, 3-4 tablespoons of vinegar, salt (to taste), a pinch of ground white pepper and one of black pepper (also ground) and, of course, tarragon.

The recipe for the miraculous meatballs is the following: The onion is peeled and scalded. The meat is washed, cleaned of vinegar and then passed through a mincer. Finally, chop the scalded onion and a piece of dry bread, to remove from the belly of the car.

Read on for all the details of this delicious ROMANIAN RECIPES


Chicken breast with sour cream and tarragon

Well, as I started with news, I should continue with news: I bought a slow cooker, which turned out to be not only an appliance, but an innovator of my cooking style. It's not an advertisement, it's not a product placement, nor do I want to say that I broke it permanently with the classic pot, but it's just that it's convenient and the food cooked in it, at low temperature, comes out great. Among other delicacies prepared in the new purchase, this chicken breast recipe with sour cream and tarragon, easy and quick to prepare (of course, the cooking time is long) and tasty… alas, how tasty and how tender! That's why I really want to share with you this recipe for chicken breast food (I'll explain how it could be done without slowcooker) and, eventually, to whet your appetite to buy the wonder (it doesn't even have who knows what price).

Ingredient:

  • 600-700 grams of chicken breast (4 halves)
  • 1 tablespoon olive oil
  • 15 grams of butter200 grams of salad onion (missing, regular white onion)
  • 1 tablespoon flour
  • 300 ml. of chicken soup
  • 4 tablespoons white vermouth
  • 2-3 tablespoons sour cream with 30% fat content (or whipped cream, do not cut when boiling)
  • 2-3 green branches of tarragon (I did not have, I put 1 tablespoon of dried tarragon)
  • for decoration: finely chopped crow onion (or green onion leaves, in the absence of even parsley)

First of all, let me introduce you to my slowcooker, Crockpot brand, metal exterior (I think aluminum) and ceramic interior (it's a detachable ceramic bowl, it can be removed, the exterior only serves to heat it, no comes into contact with food), glass lid, two cooking options (one is "low" and the other is "high", although my opinion is that it would rather be "very low" and the other only "low") and a option to keep food warm. For those interested, I bought it from amazon (.co.uk), it arrived in about 7-8 days and it cost, with all transport and a card from which is the recipe that I propose today, about 200 of lei.

To prepare the recipe, I started the slow cooker and fixed it at position II, the one that heats up the most.

In a frying pan I heated the olive oil then I added the butter and I browned in turn the halves of the chicken breast (which was thicker I split it in thickness) and on one side and on the other, enough to take color but to do not cook indoors.

When all the chicken breast pieces were browned, I drained the fat and placed them nicely in the slowcooker's ceramic bowl, then covered with the lid.

I added the cleaned and washed cephas to the pan, cut in halves or quarters (depending on the size) and I stirred continuously until they started to brown.

I added flour, mixed enough to incorporate and immediately added hot chicken soup.

I added the vermouth and brought the sauce to a boil, so that it thickened. I seasoned to taste with salt and pepper and added tarragon.

Pour the sauce into the slow cooker, over the chicken breast, covering it with an even layer.

Cover with a lid and cook for 3-4 hours in a slow cooker, at a high temperature position (until the chicken breast is very tender). There is no need to supervise or add liquid, when cooking in this appliance the evaporation is minimal. If you want to look in the pot, see what happens (even to taste, because it is not forbidden) you can easily lift the lid, then put it back and let the slow cooker do its job, slowly and slowly as he knows. At the end, add the sour cream.

Homogenize the cream well in the sauce, adjust the taste with salt (if necessary), cover and leave for another 5-10 minutes.

Cut the chicken breast with a very sharp knife, perpendicular to the fiber (carefully, crush what is tender, in fact you do not have to cut it) and serve hot by adding sauce on the plate (sublime sauce!) And sprinkling with crow onions, along with the desired garnish. I served it with mashed potatoes flavored with crow onion leaves, respecting the suggestion of serving from the card from which I took the recipe, but I think it would go well with rice pilaf, some tagliatelle al dente, etc.

If you don't have a slow cooker and you want to prepare this delicious recipe: 1. in a pan (pan) brown the chicken breast in olive oil and butter 2. when it browns, add the hot chicken soup, tarragon and vermouth, match the taste with salt and pepper 3. simmer, covered with a lid, until the chicken breast is well cooked and tender, taking into account with hot water whenever the liquid evaporates 4. mix the cream and flour with 1-2 tablespoons of cold water, until well blended, then add over the meat and the liquid in the pan 5. cook 4-5 minutes, until the sauce thickens, adjust the taste with salt and pepper (if necessary) and serve immediately.


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Here are some meatball recipes you can choose from

  • simple meatballs - my mother's recipe - the recipe here
  • baked meatballs - recipe here
  • Transylvanian meatballs - recipe here
  • Moldovan parjoale - recipe here
  • chicken meatballs with zucchini pan or baked - recipe here
  • simple chicken meatballs in the pan or in the oven - recipe here
  • meatballs with meat with vegetables and baked cheese - recipe here
  • Swedish meatballs - recipe here
  • meatballs with baked vegetables - recipe here
  • soy and zucchini fasting meatballs - recipe here
  • click here for all meatball recipes

In the following I give you the ingredients for 4-6 servings of marinated meatballs, as I make them.


Video: Kašpárku vař - Španělské ptáčky s bramborovým knedlíkem (July 2022).


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