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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.
Pork breast boiled in beer - Recipes
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Boiled and smoked product, obtained from the chest of
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Raw-dried and smoked product, obtained from the neck of a pig
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Raw-dried and smoked product, obtained from pork, beef, bacon and spices
Raw-dried and smoked product, obtained from pork, bacon and spices
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Boiled and smoked salami, obtained from pork, beef, bacon and spices
obtained from pork, bacon and spices
Boiled and smoked product, obtained from pork, bacon and spices
Boiled and smoked salami, obtained from pork, beef, bacon and spices
Boiled and smoked salami, obtained from pork, beef, bacon and spices
Boiled and smoked salami, obtained from beef, pork, pork leg, bacon and spices
Boiled and smoked salami, obtained from pork, bacon and spices
Boiled and double smoked salami, obtained from pork, beef, bacon and spices
Boiled and smoked salami, obtained from pork, beef, bacon and spices
Boiled and double smoked salami, obtained from beef, pork, bacon and spices
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Boiled and smoked product, obtained from pork, bacon and spices
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Boiled and smoked product, obtained from working pork, bacon and spices
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Dried and smoked product, obtained from pork, bacon and spices
Dried and smoked product, obtained from pork, bacon and spices
Dried and smoked product, obtained from pork, bacon and spices
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Boiled and smoked product, obtained from turkey and poultry, does not contain pork
Boiled and smoked product, obtained from pork, bacon and spices
Boiled and smoked product, obtained from pork, beef, bacon and spices
Boiled and smoked product, obtained from pork, bacon and spices
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Wardein sausages are raw-dried and smoked products, carefully prepared by our specialists, according to variety recipes and with carefully selected ingredients. The production process for Wardein sausages is 80% manual, from the selection of the highest quality raw material to the packaging of the final products. With a unique aroma and an unmistakable taste, Wardein products are to the liking of those who prefer the varieties of traditional sausages, made as in the past.
The Royal Sausages range represents our success to change, for the better, the quality of the traditional products on the market. Royal sausages represent what we have the best to offer: meat carefully selected and prepared with great skill, respecting the highest quality standards. Each product from the Royal Sausages range includes both the Transylvanian tradition and the experience and professionalism of our team.
The products from the Avantaj range are intended for regular customers with the taste of strong, well-smoked spices and flavors, specific to Transylvania. Avantaj sausages are an affordable alternative to tasty products, made to the liking of Romanians. With an appetizing appearance and an unmistakable taste, Avantaj sausages are suitable for any meal.
Str. Victory No. 25, Oarda, Alba Iulia, Alba County
tel .: +40 258 81 17 14 fax: +40 258 81 28 79
Splaiul Unirii Nr. 162, Sector 4, Bucharest
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