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Pork breast boiled in beer

Pork breast boiled in beer



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Cut the pork breast in half and put the pieces of meat in a large pot.

Put the bay leaves, thyme and peppercorns in the pot, followed by the carrots, celery and onion. Add the beer (enough to cover).

Boil over medium heat until meat is tender (about 2 hours). I kept a piece of meat and froze it (and when we feel like it, I'll take it out and thaw it, then bake it for a few minutes in the oven), and I greased the other piece with a sauce mixture. soy, balsamic vinegar cream, honey, paprika and spices for pork.


Grease the pork breast well and put it in the oven at 180 degrees for about 10-12 minutes.

After that, take it out, turn it over and grease it on the other side and leave it in the oven for another 4 minutes.

In the last 2 minutes, raise the oven temperature to 210 degrees C, to make a sticky glaze.

For the garnish, I boiled the vegetables with the spices and the broth and added a cup of water. I let it boil over the right heat until the water dropped and the vegetables boiled.


Teriaky chicken breast with basmati rice

Chicken breast (grown on the ground) cooked with soy and ginger sauce, aromatic, exotic.

It goes great with plain boiled basmati rice.

Information

ingredients: chicken breast (raised on the ground), soy sauce, sweet chilly, green coriander, ginger, sesame seeds, sesame oil, basmati rice.

Allergens: ginger, soy, sesame.

Packed in a controlled atmosphere.
After opening, consume in a maximum of 48 hours!

Producer 2CHEFS

About Chef Nico Lontraș I write many culinary blogs, I also talk to television reporters, and my colleagues. All the best. Defining for him is the relationship he has with food, with good ingredients, with culinary perfection. He has spent 22 years in restaurants in Northern Europe (Ireland, Norway, Estonia), where he opened several restaurants and won several medals in international competitions in Gastronomy. Also, almost all the restaurants where he worked were in a fine dining system, which propelled him a lot in knowing this select type of cuisine. For this reason, Chef Nico Lontraș has decided to dedicate himself to the “reinterpretation” of Romanian cuisine and is currently known for this direction that he proposes and practices.

Chef Johnny Șușală he is a chef with over 20 years of experience in the kitchen, during which time he has been with great Chefs such as Jamie Oliver or Gordon Ramsey, in the restaurants where he worked as an employee. Johnny is passionate, ambitious and dedicated, with a strong desire to cook, to put his soul on the plate and to make the most of his passion and talent. He opened several successful restaurants in Bucharest such as OSHO, La Bonne Bouche, Casino Metropolis, Restaurant La Provence.


Grilled PORK SKIRT with MYRODENI


Ingredient:
4 slices of pork neck
salt
red and green peppercorns
honey
dill
green onions
green garlic
Red wine
olive oil
slices of lime
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Old Romanian recipes reinvented
Method of preparation:
The meat is portioned nicely, without removing the fat. Grow and prick lightly with a sharp knife. Then leave for an hour in a marinade of wine, olive oil, salt, green onions, green garlic and dill - all finely chopped. After removing, stick red and green peppercorns in the notches, after the meat has been well rubbed, on both sides, with a mixture of spices and honey. Make a good wood fire, in which a handful of wet chips is thrown (if possible from aromatic wood, the better). When the embers are ready and intense, without flame, put the slices of meat, turning once every 5 minutes, until they penetrate well. At the end, put slices of lime on top and leave for another 4-5 minutes. When serving, the lemon slices are set aside. The ideal garnish for this delicious steak, I say, is the new potatoes made with tuci (with a lot of dill) and 2-3 tablespoons of new peas.
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Let the ribs marinate in beer for about 24-48 hours or, if you don't have time, boil them in beer, together with the bay leaves and peppercorns. Let the meat simmer for 2.5 to 3 hours.

Place the ribs in an oven tray, along with 300 ml of the beer in which it boiled

Meanwhile, mix the sweet chilli sauce with the soy and honey.

Grease the ribs generously with this sauce and place them in the preheated oven at 150 -160 degrees.

Open the oven every 20 minutes and grease the ribs again with this sauce.

As soon as they have browned on one side, turn them over and grease them again. Repeat this process until the ribs are browned on both sides and are extremely tender.

Remove the ribs from the oven and place them on a chopping board.

I go great with some baked potatoes, baked potatoes with rosemary or french fries or even a coleslaw salad.


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