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Baked potatoes

Baked potatoes

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Peel the potatoes and boil cut into 4-6

Fry the nectar on the grill in soy sauce, seasoned with salt and pepper, I had it ready, it remained from the previous day, I fried more and it was not eaten cold, so I found the solution and I reconciled the children with potatoes.

Grease a bowl with butter or if you want with oil put the potatoes, season with salt, pepper and usutroi powder or you can make mujdei then put the tomato paste dissolved with 1 cup of water, put over the potatoes, then parsley chopped greens and pieces of meat on top

put the tray in the oven for 20-30 minutes on a suitable heat at 160 degrees

Serve hot with corn sprouts if you like or with a salad

the meat turns dark from the soy sauce but the taste is wonderful


Step 1

Pork neck with mushrooms and top of grated potatoes

Peel the potatoes and put them on a large grater, then leave them under cold water in a sieve. In a pan in which we put a tablespoon of butter and a clove of garlic, fry the steaks well, on both sides. We taste them with salt, pepper and thyme.

Remove the steaks on a plate and, in the same pan, place the drained mushrooms. Heat them well and add the white wine, then, after they have dropped, add the butter. Put the steaks back in the pan and let them heat in the sauce.

Separately, in a frying pan, heat the oil well. Shake the grated potatoes and sprinkle them in the hot oil. With a sieve we take them out as soon as they are ready, on a paper napkin. We add salt and serve them with pork neck with mushroom sauce. Welcome to the table!

Cajun neck with baked potatoes

What I tested here was not entirely a cajun dish, I rather played with a mixture of spices specific to this cuisine, which I added to our traditional pork heads. A mixture of such spices (which you can find ready-made in the hypermarket) contains, among others: salt, garlic, sugar, ginger, cumin, lemon peel, black pepper, chilli, cardamom, oregano, lemon. You can prepare such mixtures yourself, find enough options.

What do you need?

  • 2 slices of boneless pork neck
  • ½ teaspoon smoked salt
  • ½ teaspoon cajun spices
  • 1 tablespoon vegetable oil.
  • 4 white potatoes
  • 4 - 6 cloves of garlic
  • 2 sprigs of green onion
  • 1 teaspoon dried oregano
  • 1-2 tablespoons olive oil
  • salt and pepper - to taste.

How do you proceed?

  • First season the neck pieces with smoked salt and cajun spices on both sides, then take care of the garnish, because it is longer lasting
  • Preheat the oven to 200˚C
  • In a pan greased with olive oil put the peeled potatoes and cut lengthwise into quarters, sixths or eighths (by size)
  • Add the peeled and sliced ​​garlic to the potatoes
  • Sprinkle with oregano, salt and pepper, then cover the tray with a baking sheet soaked in water and then squeezed well.
  • Put the tray in the oven for 20-30 minutes
  • Add the green onion cut into rings, gently mix the contents of the tray and put it back in the oven (uncovered this time) for another 15-20 minutes.

You can now take care of the pork neck, which needs a maximum of 12 minutes of preparation:

  • Grease a non-stick pan with oil (I prefer to use grape seed oil, due to the higher smoking point than others)
  • In the hot pan, fry the pieces of the nape of the neck (ie with the pan covered with a lid) over a medium to high heat for 4 to 6 minutes.
  • Turn the meat on the opposite side and brown it for another 4-6 minutes (depending on the thickness of the piece of meat and the amount of inert gas that the gas company sells us at the price of natural gas).

spicy and pan-fried pork neck + baked potatoes with garlic and green onions + pickles + 1 glass of dry red wine =

Have fun and see you healthy again!

Pork neck with baked potatoes

The potatoes are cleaned as for fried, but thicker. Cut the nape into 2 cm pieces. Put the potatoes in a bowl, add oil, salt, pepper, paprika, thyme and crushed garlic and mix, then put in a large tray.

Peel a squash, grate it and put it over the potatoes, then add the meat seasoned with spices for the steak, add water. Put aluminum foil on top and bake for 1 hour and a half.

Pork neck with baked potatoes

Peeled potatoes are cut in half and then sliced ​​and placed in the stove tray. Neck of

Pork neck on baked potato bed

Peel a squash, grate it and squeeze the juice. Season with salt and pepper and place in a pan

Ingredients for the Traditional Gypsy Neck Recipe with Baked Potatoes:

  • 600 gr boneless pork neck
  • 1 kg baby potatoes
  • 300 gr smoked bacon
  • 200 gr red onion (shallot)
  • 200 gr garlic
  • 200 gr butter
  • spices for potatoes
  • 200 gr ketchup
  • 10 gr paprika dulce
  • salt and pepper
  • 1 large tomato
  • green bean sprouts, peas, bamboo
  • Ornate edible flowers
  • 1 bunch green onions
  • 50 g of bellows

Baked potatoes with onions

Peeled and well-washed potatoes are dried with paper towels.

Then the potatoes are cut into appropriately large slices.

Cut the garlic into small pieces.

Put the onion and garlic in a bowl, add the spices and mix.

The resulting mixture is placed over the chopped potatoes.

Place in a tray lined with baking paper.

Put in the preheated oven at 220 degrees for 40 minutes.

They are served as such or as a garnish for any type of steak, along with a salad.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.

Marinated Neck and Vegetables, in the Oven

Prepare a clove of garlic rubbed with salt and oil. A few hours before you start cooking, place the whole piece of meat in a bowl, grease it on all sides with the sauce combined with basil, then pour the wine on top and cover. Leave at room temperature, turning the meat a few times.

Meanwhile, peel the vegetables, chop the onion, greens, slice the potatoes and mushrooms. Cook the onion in a little hot oil, just enough to soften a little. Set it aside. In a heat-resistant bowl greased with butter, place a layer of potatoes, salted and peppered, to taste. Center the piece of meat whole or sectioned in the middle, but not to the bottom.

Surround it with the mushroom slices and pour ¾ from the marinade mixed with hardened onions and sprinkle with dill and paprika. Preheat the oven to maximum temperature for 10 min.

Put the heat-resistant dish covered with aluminum foil for about 60 minutes, over low heat, during which time, if necessary, complete with the remaining marinade. Remove the aluminum foil and put it back in the oven for another 20-30 minutes or until the meat is done and nicely browned.

Allow to cool for 5 minutes, then slice the meat.
Serve while hot, serving on a plate, potatoes, mushrooms, meat, a little sauce and sprinkle with green parsley. You can add a lettuce salad.

Baked pork neck simple steak recipe

Baked pork neck simple steak recipe from the whole piece of meat. A pork steak on the tray, brown, juicy, surrounded by golden potatoes. How to make simple pork steak? Everything is baked in the same tray and at the end a tasty sauce is formed.

Baked pork neck is one of my favorite steaks, along with pork breast or by knuckle raw or smoked. These fine pieces of meat are best cooked whole, in pieces of 1-3 kg. And yes, they penetrate in the middle because they bake slowly, over low heat, for a longer time. Towards the end of the recipe you will see a video with the moment of slicing this wonderful pork steak.

It is a shame to slice a large piece of the neck if you want to make it into a steak in the oven. But if you want to grill or fry it, it's something else. Here you will find the recipe for the marinated neck especially for grilling (including tips on frying times).

And here's how I fried it quickly, in the pan, some strips of neck with garlic, onion and pepper & # 8211 like gyros. They also came out very young and red.

The pork neck is well suited for slow baking in the oven, its meat remaining very tender even after 3-4 hours of cooking over low heat. This is due to the fat inserts that are found naturally in the structure of the neck, among the meat fibers.

If you have emotions regarding the penetration of spices in the depth of the meat, I recommend seasoning it 1 or 2 days before and leaving it in the fridge to soak well. It's basically talking about a dry sailor. Under no circumstances should the meat be cut or stabbed with a knife, breaded or mistreated in any way. Through those holes, the natural juice of the meat will drain when baked and you will get a dry and sour steak. Leave the meat alone! Chicken or turkey legs should not be notched either because the bone in them is a good conductor of heat and it will cook the meat from the inside out as well.

From the ingredients below I made 8-10 servings of pork neck in the oven. The neck is still baking. This steak is great on the second and third day, cold, thinly sliced ​​and served as a luxury sausage, just like pork breast with mustard and honey & # 8211 recipe here.