Wash the liver and turkey pulp and cut them into smaller pieces. We boil them for a few minutes in boiling salted water, take them out and leave them to cool, then we take them out through the meat grinder with big holes.
Heat 1 tablespoon of oil in a pan and place the vegetables. Leave them for a few minutes, until they soften easily, stirring occasionally, carefully. Add them over the minced meat and liver, add the finely chopped parsley and green dill, salt, pepper and eggs. Homogenize the composition.
Grease a form with oil and cover it with breadcrumbs. Put the composition, then sprinkle a little breadcrumbs on top and sprinkle with oil. Shape in a preheated oven over medium heat until lightly browned. Let cool in the form. Portion before serving.
Turkey is a very nutritious type of meat and I recommend it instead of chicken. And kids love it. Although turkey is not a dish for special occasions, the stuffed thighs from the second recipe can very well be a holiday dish. And the market escalope is ready quickly and preferred by the whole family.
Turkey escalope with vegetables
The turkey breast is cut into medallions and sautéed in olive oil with a little butter and sage leaves. When it has taken on a caramelized color, remove it and place finely chopped onions in the pan, as well as carrots, celery root and celery, crushed garlic and cherry leaves. Saute well and add again a turkey chicken. Add 4-5 cherry tomatoes cut in half, a few kalamata olives and some chopped parsley. Pour a polish of basic chicken or vegetable soup. Let it cook for 5-6 minutes, until the meat is ready, and at the end, when it is put on the plate, sprinkle with olive oil.
Baked thighs in the oven
The thighs are stuffed with garlic, rosemary or other aromatic herbs and massaged well with olive oil. Leave it overnight or at least a few hours to flavor the meat. It is then boiled until the meat is about half cooked. Remove from the water and rub the thighs with paprika, salt, turmeric, olive oil.
Separately take peeled carrots, peeled celery (but very well washed) cut into large pieces, peeled garlic, sprigs of herbs (rosemary, thyme, sage) and sprinkle with olive oil. Season and place the thighs on top. Bake at 180 o C for about 45 minutes. Cover with foil, reduce the temperature to 160 o C and leave for another hour in the oven.
Baked turkey with vegetables
Simple to prepare, but spectacular and tasty, this dish is suitable for special occasions, but not only! Try the turkey with baked vegetables too!
1 blade & acircie
3-4 cherry tomatoes
1 sweet potato
1 red bell pepper
1 cup vegetable soup
5-6 cloves of garlic
Method of preparation
Cut the g & acirctlejul and the stumps from the turkey's wings. Salt and pepper on top, grow in places and sprinkle with 5-6 cloves of garlic.
Cut a carrot into slices, peel an onion, cut it into four, do the same with 1 knife. Put them all inside the turkey.
Grease the turkey on top with a mixture of olive oil, thyme, rosemary and sage (or the spices you like).
Tie the legs, and the top, from g & acirctlej, is covered with an onion or caught with a toothpick.
Grease a large frying pan with oil, place the turkey and put it in the oven for 1 hour, at a higher temperature. Then let it simmer for another 1 hour.
After a while, the turkey will leave the juice in the pan. From time to time, take a tablespoon of that juice and pour over the turkey.
If there is not enough liquid, pour vegetable broth over the turkey.
Separately, cut 1 sweet potato, 2-3 carrots, 2-3 onions, 1 celery, 1 red bell pepper, 3-4 cherry tomatoes and place them in a pan greased with oil. Over them we add 1 cup of vegetable soup. When it is ready, place the turkey on a plate and the vegetables around it.
Turkey breast with vegetables
To change the pasta series a bit, I propose a recipe, I say, healthy and, like all the others, quick. I made it for the first time, but I really liked it.
Wash the meat, wipe and cut into pieces. Mix 2 tablespoons of olive oil in a bowl with the 2 tablespoons of spice mixture for the chicken. Add the meat and mix.
Cut the onion into small pieces and crush the garlic with a knife blade and cut into small pieces. The donut and the zucchini are cut into thin slices.
In a deeper frying pan, add a little oil (I used sunflower) and fry the turkey breast until it is browned. Then take it out and set it aside on a plate. In the same oil, cook the onion and garlic for 1 minute. Then add the zucchini and donut. Add salt and pepper, leave them on medium heat until soft, stirring, stirring constantly. Towards the end, add the meat again and mix.
Drob recipe for vegans. Vegetable and seed drob recipe, tasty and healthy
Because not everyone likes dishes based on certain products, there are also recipes for vegetables and seeds, quite tasty and healthy.
This vegan drob recipe is based on buckwheat and tofu, combined with vegetables and seeds & icircn in a perfect harmony of tastes and flavors.
Vegetable drob can be served with mustard, or with various vegetable purees, without the need for p & acircinea.
Here's what we need for the Vegan Drob Recipe:
- 400 gr tofu with onion and pepper
- 100 g buckwheat
- 150 g sunflower seeds
- 120 g onions
- 50 g carrots
- 50 g celery
- 10 g garlic
- 200 ml soy milk
- 20 g marjoram
- 2 bundles of parsley
- 15 g of inactive yeast flakes
- 15 g flax seeds
- 2 g turmeric
- 4 g garam masala
- 4 g smoked paprika
- 6 g salt
- 40 ml of olive oil
How to prepare Drob recipe from vegetables and seeds
To mention, for those who don't know, some benefits of buckwheat consumption:
- buckwheat seeds are high in iron, calcium, vitamins (E, B1, B2, B3, B5) and fatty acids
- they do not contain gluten, so they can also be consumed by people with gluten intolerance
- protects the cardiovascular system, through its high content of flavonoids and magnesium, elements that improve blood flow
- lowers cholesterol and regulates blood pressure
- contributes to the detoxification of the liver and bile
- contributes to the health of hair, bones and nails
- helps eliminate excess water from the body
- Improves digestion and keeps blood sugar under control
- helps the functioning of the digestive system, also provides a feeling of satiety, so it is highly recommended & icircn weight loss diets
- Improves memory and ability to concentrate, etc.
To prepare tofu buckwheat drob recipe, mai & icircnt & acirci boil salted water and pour over well-washed buckwheat seeds & icircn 2-3 waters. Cover the bowl and let the seeds hydrate, until they absorb all the water, even in the evening until morning. & Icircnsă, buckwheat seeds can be boiled for 30-40 minutes, on low heat, without stirring intensely.
Tofu is cut into small cubes and added over hydrated and cooled buckwheat.
Finely chop the onion and greens, crush the garlic, and peel the carrots and celery and grate them.
The rest of the seeds are finely ground.
Mix all the ingredients, being careful not to crush the tofu.
Grease with olive oil, muffin tins, silicone, fill with the composition for vegetable drob, decorate with smoked paprika and sunflower seeds and bake for about 30 minutes.
Allow the vegetable to cool well, before removing it from the muffin tins.
Turkey Legs with Baked Vegetables
Today we will do Turkey Legs with Baked Vegetables. It is a perfect preparation for the holiday meal. We wrap the thighs in aromatic butter, we put them in the oven together with vegetables, such as carrots, potatoes, mushrooms and broccoli. They are absolutely wonderful.
2 turkey legs
600 grams of potatoes cut into quarters
150 grams of broccoli (mine is frozen, because I didn't find it fresh, but you can use as many times as you want)
5 large mushrooms cleaned and cut into quarters
2 carrots cut into pieces of 3, 4 cm
50 ml of olive oil
1 teaspoon oregano, one teaspoon thyme and one teaspoon granulated garlic
5 garlic cloves cut in half
1 teaspoon paprika
salt and pepper to taste
200 grams of soft butter at room temperature
We start by making flavored butter. Over it we put oregano, thyme, granulated garlic, paprika, salt and pepper.
Now we will take care of the preparation of the thighs. Carefully remove the skin from the thighs, but not down to the bone, then arrange it on the thigh again. We make a few notches with a knife in them to put the garlic. Take a few tablespoons of the flavored butter and put it under the skin on the thighs. We put garlic in the holes. Then grease the thighs with the remaining flavored butter.
We put the thighs in a tray. Next to them, arrange the potatoes and carrots, season them with salt and pepper, put the olive oil over the vegetables and add the remaining garlic. Cover the tray with aluminum foil and put the legs in the oven at 200 degrees Celsius to start at 1 hour and a half, then an extra half hour for each kg of meat. My thighs are each one kg, so in total I will keep the meat in the oven for 2 and a half hours. If you have a meat thermometer from time to time you can check that it reaches an indoor temperature of 82 degrees. In the last half hour, take the tray out of the oven and add the mushrooms and broccoli. Season with salt and pepper. Put the tray back in the oven for the last half hour. When the meat is cooked you can see that it has reached the internal temperature of 82 degrees, so it is perfect and can be eaten.
Look how good it looks! The meat is brown, the vegetables have caramelized and are so soft. Everything looks so appetizing, it is a tasty and aromatic dish that will look great on the holiday table.
Aspic turkey with vegetables
1.Wash the piece of meat well and boil it in water with a pinch of salt, just enough to cover the meat with two fingers. Collect the foam as many times as needed. Then add the carrots, quartered onions, bay leaves, allspice berries and a pinch of salt.
2. As soon as the meat has come off the bone, stop the fire and strain the juice. Store 750 ml in a bowl.
3. Separately, break the meat into smaller pieces, cut the carrots into cubes and boil the peas separately.
4. Hydrate the gelatin sheets in 200 ml of soup, then squeeze them well and add them over the preserved and heated soup. Stir gently until dissolved.
5. In a rectangular shape, lined with foil, place the pieces of meat, diced carrots and peas. Pour over the soup mixed with gelatin. Allow to cool, then refrigerate for a few hours or until the next day.
6. Turn the asp on a plate and carefully remove the foil. Cut it into slices appropriately thick.
Turkey quail with quail eggs and mentholated yogurt sauce, a recipe by Anca Lungu
500 g boiled turkey meat (pulp)
4 organic eggs
8 boiled quail eggs
20 ml extra virgin olive oil
a bunch of dill
a bunch of parsley
a few fresh mint leaves
a handful of baby spinach leaves
freshly ground pepper
For the sauce:
350 g of Greek yogurt
a handful of fresh mint leaves
grated peel from a lime
20 ml extra virgin olive oil
Method of preparation:
The first step is to pass the meat through the mincer.
Finely chop the dill, parsley, mint and spinach leaves. Add them over the meat and also over the meat add the 4 eggs and the olive oil. Season with salt and pepper and mix the ingredients carefully.
Place the obtained composition in the depths of a muffin tray and hide a boiled quail egg in the middle.
Put the tray in the oven over low heat, and in the meantime prepare the sauce.
Mix the yogurt with the finely chopped mint leaves, grated lime peel and olive oil in a bowl. Season with sea salt.
Enjoy the liver in individual portions with yogurt sauce on top and a radish salad with green onions.
Romanian Easter Meatloaf-Chopped Meatloaf With Vegetables
The recipe is a version of Easter meatloaf made for those who don’t like lamb meat or don’t like offal. The traditional meatloaf for Easter is made with lamb organs, like the liver, lungs, kidney, and spleen.
I like the original recipe, and if I happen to visit my family in Romania during Easter time, I really enjoy eating it.
However, finding offal can be challenging here in the States, and I noticed that it is not very popular. Lots of people don't really enjoy consuming this type of food.
If you are one of them, my friend, you are not alone.
Following the recipe, as I tell you, you should end up with a beautiful dish that can be consumed warm or cold. It makes a great appetizer on Easter day, and leftovers are awesome as well.
We usually eat this meatloaf cold, served on platters decorated with fresh vegetables, like lettuce, radishes, green onions, cherry tomatoes, etc.
We also serve them together with colored Easter eggs, slices of Feta cheese, vegetables and many other things.
We are going kind of crazy when it comes to holidays and celebrations because we love to spend time eating and drinking with family and friends.
I heard some Romanians complaining about this type of meatloaf recipe being dry and crumbly. The reason it comes out like that, my friends, is the lack of fat in your mixture.
I personally prefer to mix ground beef with ground pork because the pork has more fat, while the beef has less, so they balance each other really well.
I also use many vegetables and greens because Easter is also the symbol of Spring and eating fresh foods in season is good for you.
This meatloaf is not the American traditional meatloaf that you might turn your face away from. I have a recipe here that might change your mind, by the way.
My Easter meatloaf is delicious and looks very festive, as the element of surprise inside is the hard-boiled egg. Yes, the meatloaf is baked with hard-boiled eggs placed inside the mixture before going inside the oven.
What You Need For This Romanian Easter Meatloaf-Chopped Meatloaf with Vegetables:
Ground meat. I call it ground meat and not hamburger meat because it could be anything you like: beef, pork, chicken, or even ground turkey. My preference is half pork and half beef. I am also crazy and grind my own meat, but feel free to get good ground meat from a reliable source.
Green Onions& ndash These are, for me, the symbol of Spring when it comes to cooking. They have a mild flavor and color the dish beautifully. Chop them small for this dish.
Garlic- a few cloves of garlic should be enough unless you can find the green garlic, which looks like a green onion, but the leaves are flat and thin, compared to green onions with a tubular leaf. Mince the garlic if you use regular cloves. Chop it if you use green garlic.
Red Bell Pepper& ndash it is sweet, delicious and beautiful in the meatloaf. Chop it really small.
Mushrooms& ndash They are delicious in this dish and give the meatloaf texture and flavor. Ensure you wash the mushrooms before using them (sand and dirt in the meatloaf don & rsquot taste good). Also, dry them on paper towels or a clean kitchen towel and chop them small.
Fresh Parsley and Dill& ndash I recommend them in a fresh form, not dry. The recipe looks and tastes better with fresh herbs.
Eggs& ndash You will need 2 large eggs for the mixture and 3-4 large eggs that will be boiled, peeled, and placed in the middle of the meatloaf before it goes into the oven.
Nutmeg, salt, and pepper to season the meat mixture and some butter to coat the baking dish. Because I baked in a glass loaf pan, I didn’t coat the bottom of it with bread crumbs, but you can do that if you chose a metal pan.
How to make the recipe:
Now that you have all the ingredients grab a big bowl. Place the ground meat in the bowl and start chopping the rest of the ingredients.
Green onions, garlic, red pepper, mushrooms, herbs, everything goes in the bowl with the meat.
While you chop the vegetables, boil the eggs in a pot with water for 6 to 10 minutes. They don't need to be super hard because we will hide them in the meatloaf, and they will cook again.
Beat 2 eggs and add them to the meat mixture. Add salt, pepper, nutmeg. Using a wooden spoon or your awesome clean hands, mix the ingredients to obtain a cohesive mixture.
The pictures are not that awesome, but as you can imagine, my hands were kind of busy.
Grab a loaf pan and butter the bottom and inside walls.
Spoon about 1/3 of the meat mixture into the pan and add the peeled eggs one by one.
Come with the rest of mixture and spoon it over the eggs the best you can.
They should sit nicely covered in the middle of the pan.
If you want, shave a few flakes of butter and place them on top of the mixture. This is optional. Use your judgment, especially if you know that the ground meat you used did not have a lot of fat.
Bake at 350F / 180C for about 45 minutes to a maximum of one hour. Time is relative, as each oven is different, each household uses a different type of pan.
The glass pans need less time in the oven while the metal ones need more. Set the time for 45 minutes and see from there.
Bake until the surface is nicely browned. Remove from the oven and let the meatloaf cool down.
Ideally, you can put it in the fridge for a few hours or until the next day, when you can gently run a knife around the edges and remove the meatloaf from the pan easily on a platter.
How to serve this Romanian Easter Meatloaf:
This meatloaf is served cold as an appetizer placed on plates decorated with fresh lettuce leaves, radishes, and green onions. Mustard and mayo can accompany the dish together with colored eggs, cold cuts, and cheese.
If you like it, share it with your friends!
1 turkey 4, 600kg
For the filling:
800g pork (neck)
6 slices of bread
Milk for soaking slices of bread
1 tablespoon cumin
Salt and pepper to taste
200g seedless olives
1 large onion
For fruit and vegetable garnish:
4 large potatoes
2 sweet potatoes
2 large quinces
2 large apples
2 large pears
2 large onions
3 suitable carrots
Method of preparation:
We pass the pork under a stream of water. Prepare a pot, in which we will put enough water to cover the meat, season with a teaspoon of salt, add the piece of meat and cook for 30 minutes.
After the meat is cooked, take it out on a plate, leave it to cool, then cut it into smaller pieces and put it in the meat grinder.
To soak the raisins, put them in a bowl of water and leave them in the water for 30 minutes.
After half an hour, we drain them in a strainer.
We wash the olives and remove the seeds. You can buy olives without seeds, I did not have and then I used the olives with seeds provided.
We wash the mushrooms and cut them into slices.
Peel an onion and cut it into small pieces.
Put the onion in a pan with oil and let it harden.
When the onion becomes glassy, add the chopped mushrooms and let them cook for another 10-15 minutes.
Put a little milk in a plate and soak the slices of bread in this milk on both sides.
After we soak them, we squeeze them into our fists as best we can.
The bread soaked in milk and then squeezed, we then pass it through the meat grinder.
After we have all the ingredients for the filling ready, we start to make the mixture. In a large bowl, put the boiled and minced meat, add the onion and the mushrooms hardened with the oil in which they were hardened, the bread soaked, squeezed and chopped beforehand, the pitted olives, the raisins, the eggs, the spoon of cumin, we season with salt and pepper, to taste, then mix everything until smooth. We put the composition thus obtained aside, until we embalm the turkey.
We cleaned and washed the turkey.
We put the turkey in a large bowl and season it with vegeta - ATTENTION, who does not like vegeta, it is not necessary to use it, use salt and any other spices you like, I make this statement because there are people who are against the use of this spice , which he considers very unhealthy.
Add more oil and salt over the turkey, then rub it well & # 8211 on all sides even inside & # 8211 with all these ingredients.
After we have embalmed the turkey well, we fill it with the pre-prepared filling. Insert the filling both in the turkey carcass and next to the thighs, under the skin, and in the skin of the neck.
After you have filled the chicken with all the filling, sew the turkey skin in all the parts where you put the filling. I use macrame thread for sewing because it is stronger. Tie the turkey's legs together so as not to fry away and clap the skin.
We put the stuffed and sewn turkey upside down in a tray in which we previously put oil and a cup of water. Pour oil over the turkey, cover it with aluminum foil and put it in the preheated oven. Let it fry on one side for 1 hour and 15 minutes (cooking time also depends on the size of the turkey).
Turned to the other side, let the turkey fry & # 8211 covered this time with aluminum foil - for another 1 hour and 15 minutes. After this time, remove the aluminum foil from the turkey and leave it in the oven for another hour or more if necessary.
For the fruit and vegetable garnish, start like this:
Peel the potatoes, wash and cut into cubes.
Peel a squash, grate it and cut it into cubes.
Peel an onion and cut it into larger slices.
Wash the apples and pears, peel them, remove the stalks and cut them into slices.
Peel a squash, grate it and slice it.
Wash and clean the quinces, remove the stalks and cut them into slices.
Put all the vegetables and fruits in a large bowl, season them with vegeta, add oil and 300ml of water. Mix everything and pour into a large pan in which we put oil beforehand. Cover the tray with aluminum foil and bake for 35-40 minutes until the fruits and vegetables soften, finally, 10-15 minutes before, remove the aluminum foil to brown nicely.