I breaded the meat with the garlic pieces, I placed it in the tray, I put large pieces of onion next to it, I sprinkled a little pepper and chopped rosemary. I put it in the oven at 170 degrees Celsius for about 1 1/2 hours, covered with a lid. I cut the potatoes into quarters and added over the meat after 1 1/2 hours. After about 15 minutes I took the meat out of the pan, let the potatoes mix with the onion and the sauce formed in the pan, I placed the meat on top and let it brown at a temperature of 200 degrees Celsius.
At the end I added a little salt and a few rosemary leaves. I served it with carrot salad (carrots cut with the vegetable peeler, olive oil and lemon juice).
Turkey pulp with baked potatoes, a low-calorie delicacy
Turkey pulp is a great alternative to chicken, which, I tell you honestly, has been taken away from me for a while. Because it's the first time I cook turkey leg in the oven, I said it wouldn't hurt to tell you the recipe, maybe you're thinking of diversifying the menu.
The recipe is simple, you don't have to have who knows what skills, you just have to have patience and the right spices. And the preparation will be worth the wait, I guarantee you. The meat comes off the bone easily, is tender, tasty, filling and, most importantly, healthy!
As a garnish we chose 3 sweet potatoes cut into rounds, but you can also use normal potatoes without problems, even in the shell - they seem to taste even more!
Here are the ingredients and how to prepare it!
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1. Remove excess fat, offal and turkey throat. Rinse under cold water, dry inside and out with a paper towel. Rub with salt. Put 1/3 of the amount of onion, carrot, celery and parsley in the cavity. Put the wings under the bird and catch the thighs with string.
2. Combine butter, lemon peel, salt and pepper. Using your fingers, gently peel off the skin of the meat. Spread half of the butter mixture between the skin on the chest and the meat.
3. Preheat the oven to 180C. Sprinkle the remaining onion in the pan. Put the turkey over the onion. Melt the remaining butter mixture with oil and brush everywhere. Season with salt and pepper. Pour 2 cups of wine into the tray. Cover with foil.
4. Leave the steak in the oven for 2 hours and 30 minutes, grease with butter in the pan every 30 minutes, until golden and cooked. Add a little water if the meat dries. Remove the foil for the last 40 minutes.
Octopus with baked potatoes
I had the impression for a long time (and I'm probably not the only one) that seafood is more suitable for an entree, a salad, something very light. But they are also very suitable for a main course, as I was about to discover. As is the baked octopus, with potatoes, lemon and oregano.
Unfortunately, in Romania we cannot say that we have seafood caught in the morning and put on the table for lunch or dinner. But there are still some pretty fresh ones. Even if they are sold as fresh seafood, you should know that they are brought by plane anyway, in ice boxes, so semi-frozen, so they can never be fresh. But, let's get over it, the idea is that you can buy seafood of a reasonable quality.
That's how some octopus chicks tempted me
day, so I bought about half a kilogram (about 5-6 pieces). Must
clean very well on the outside (have a film that must be removed and
on the body, and on the tentacles), but also on the inside.
In a bowl with olive oil put 2-3 medium potatoes, cut into slices of half a centimeter and put them in the oven for 20 minutes, over medium heat (180 degrees), with 2 tablespoons of olive oil and wine white. That's because potatoes are harder to make than the octopus, and if you keep the octopus in the oven too long, it would turn into a kind of inedible rubber.
After 20 minutes, remove the potatoes, put the small octopuses in the bowl, half a sliced lemon among the potatoes, 3-4 whole garlic cloves, all with peel, a few black olives and season with salt, black pepper and dried oregano . Sprinkle everything with a little more olive oil and put the dish back in the oven for another 20 minutes, over medium heat. What you get, can be seen in the picture :).
1kg potatoes, 2 carrots, 2 eggs, 2 tomatoes, a bell pepper, a zucchini, 200g cheese (grated), 100g butter, salt, pepper, parsley.
Peel the potatoes and carrots, boil them in water, add a pinch of salt. In a yena bowl add butter, then carrots, sliced carrots, sprinkle with pepper and salt. Place the chopped bell pepper, tomatoes and sliced zucchini on top. Put in the oven for about 45 minutes, then add the cheese, beaten eggs and parsley. After 15-20 minutes it is ready. Good appetite!
Try this delicious VIDEO recipe too
Whole turkey in the oven
I assumed it was a big challenge to make a whole turkey, I was wrong and I will repeat the experience. Especially when we're at a large table.
- 1 whole turkey, mine weighed 4 kg
- flavored butter (recipe below)
- the filling, and it for flavor
- 2 onions and halves
- 1 lemon or a small orange cut into 4
- 1 apple cut into 4
- 2 was dafin
- salt, in my case 3 tablespoons
- water, to me 2.5 l
- 2 was dafin
- 1 chopped onion fish
- 4 cloves of crushed garlic
- 1/2 tablespoon sugar
- 200 g soft butter
- 3 tablespoons olive oil
- 1 teaspoon pepper
- 5 cloves of crushed garlic
- a handful of chopped parsley
- 1-2 tablespoons mixture of turkey spices from the store (or chicken), optional. Find one that will convince you by reading the ingredients. If you do not use this spice mixture, which usually contains salt, add 1 teaspoon of salt.
I bought the cleaned turkey, bibilit, I admit, I put the splinters to clean small stray tulle and they did a better job than the permanent hair removal salons.
It's still a optional stage, but it depends on the time you have available. Patience, the time between the time of purchase and cooking, the space available in the refrigerator, and.
If you're dealing with a country turkey, I'd say consider it.
It happened to me that I bought the turkey (baby grill. What a world!) 3 days before Easter. And I decided it wasn't worth freezing, thawing, and so on.
So I chose to run it through brine. First of all, this brine is also a method of preservation. Which also comes with a bonus of taste and juiciness.
An additional reason was that any lean meat deserves a nudge before cooking. As you have the advantage that you can add various spices to this brine. And the meat is always juicier.
We use on average 1 tablespoon of salt per 1 liter of water.
I checked which pot in the house the bird could fit in.
I measured about how much water it would need to stay covered and I put, in my case, 2.5 l of water heated with about 3 tablespoons of coarse salt never before, 2 bay leaves, peppercorns, 1 chopped onion fish , 4 cloves crushed garlic and 1/2 tablespoon sugar. I kept it on the fire until the salt dissolved and the juice was perfumed a little. I didn't boil it, though, but if you have the patience, you can do it, the brine will catch a more intense and coherent flavor, plus you can rest assured that you boiled the water. Well, at least I didn't go down without explaining myself first. The boring part is that you then have to wait for it to cool down. We don't want to scald the turkey.
I put the turkey in the pot, poured the cold juice over it and left it in the fridge for about 36 hours. Because it did not fit on the shelves of the refrigerator, I took out one of the drawers theoretically intended for vegetables and fruits and placed the pot there.
Ideally, the brine should completely cover the meat. I used a plate to keep the turkey dipped in the pot and put a lid on it. However, a few hours later, I would return it to the pot, to make sure that the brine penetrated everywhere, evenly, and that it did not come into contact with the air.
The day before I cooked it, I took it out of the brine and dried it well with kitchen towels.
I prepared the flavored butter, mixing the ingredients: 200 g soft butter, 3 tablespoons olive oil (it is necessary not to burn butter), 1 teaspoon pepper, 5 cloves crushed garlic, a handful of chopped parsley, 1-2 tablespoons mixture turkey spices from the store (or for chicken).
Then I went to the butter massage operation. :)
We gently detach the skin from the turkey's chest, putting our hand under it, being very careful not to break it. We introduce in the wallet formed between the skin and the turkey breast a part of the aromatic butter and we spread it all over the chest. In particular, he needs fat and extra juiciness.
With the rest of the butter, we massage the turkey on the outside, on the inside, in the cavity, everywhere.
I wrapped it and put it in the fridge until the next day.
The next day, I took it out of the fridge about 2-3 hours before putting it in the oven. Yes, you know, so that it can reach room temperature and not withstand thermal shocks that would damage the tenderness.
The operation of the foil is somewhat messy and it takes patience to even out the aromatic butter a little, which has hardened here and there. But it doesn't take long.
The filling followed. It gives it flavor.
I stuffed in the cavity of the turkey an orange cut into 4, an apple and 2 onions in half. Some extra salt and pepper.
We tie the legs and, if possible, the wings next to the chest.
Put in the oven, on the lowest step, at 170-175 degrees C. With the chest up. We also put a little water (about a cup) in the steam pan and so that it doesn't burn.
I had to cover my chest at some point so it wouldn't burn. I cut a rectangle of baking paper and covered my chest with it.
From time to time, about half an hour, we pour the juice left in the pan over the turkey.
I kept it in the oven for about 2.5 hours. I specify because it depends a lot on the oven.
After this time, I checked the internal temperature of the pulp with a thermometer. It should be around 80 degrees C. It seems to me, however, that the indicator jumped to more. However, a juicy turkey came out. And, yes, well done.
I took the turkey out of the tray and left it to rest in another tray, covered with aluminum foil.
In the tray in which I cooked the turkey, where it left a delicious sauce, I put some potatoes and carrots. Coincidentally, I found purple, orange, yellow carrots, as well as white and purple potatoes.
I raised the oven temperature to 220 degrees C and put the potatoes and carrots, over which I put a powder of coarse salt never before and which I greased on all sides with the juice from the pan. In about 20-30 minutes they were ready.
Baked potatoes with ham
Place everything in a baking tray lined with baking paper
composition and level with a spatula.
Bake for 30 minutes at 160 degrees Celsius.
Remove to a mincer and divide into 12 equal parts / slices.
Spread the cream cheese evenly on each slice.
On 6 slices add one slice of ham, one slice of cheese and one more
Then cover with the remaining 6 slices of composition.
Place back in the baking tray lined with baking paper.
Add a slice of ham and cheese on top, then grated mozzarella.
Bake for 10 minutes at 200 degrees Celsius.
Serve warm and in moderation.
Video recipe Baked potatoes with ham lower:
Baked purple potatoes with garlic and parsley
Purple potatoes are not only good looking on a plate, but also full of nutrients and suitable to be included in the diet, especially in the children's menu. Purple potatoes are an excellent source of iron and vitamin C. You can prepare icirci in a lot of ways, just like ordinary potatoes or sweet potatoes, and the recipe we offer you today, of baked purple potatoes, fits perfectly. as a garnish, next to a steak, or simply as a main course.
- 1 kg purple potatoes
- 3-4 cloves of garlic
- 4 teaspoons olive oil
- a cube of butter
- fresh parsley
Peel the potatoes and cut them into quarters. Prepare a tray with baking paper, which you grease with a little oil. Put over the potatoes: salt, pepper, crushed garlic and melted butter mixed with olive oil.
Mix well so that the potatoes are completely covered by the mixture. Put the potatoes in the pan, on a single layer. Bake in the preheated oven for 25-30 minutes. Check occasionally and turn over the potato pieces if needed.
When the potatoes are soft but browned, they are ready. Sprinkle freshly chopped parsley over them and serve, along with a steak or salad.