Traditional recipes

Lamb steak with pineapple, tomatoes and mushrooms

Lamb steak with pineapple, tomatoes and mushrooms

The lamb's legs are cleaned if they are too fat, that is, by "his" as they are called. This time I left a small layer of fat. Place the pieces in a marinade dish, prick them with the frying machine, if you do not have such a tool, then use a knife with a thin and well-pointed tip, then grease with olive oil, season with salt, pepper , rosemary, bay leaves, lemon slices, white wine and water enough to cover the meat, put a lid on and leave to cool for a few hours, preferably from evening until morning.

Remove the lamb legs from the marinade, clean them of excess spices, then place them in a heat-resistant tray. Season with olive oil, add diced smoked bacon and crushed garlic cloves. Bake uncovered for approx. 10 minutes, at 250 degrees, enough to brown a little, then cover and bake, approx. 60 minutes at 200 degrees.

Towards the end of cooking, add the pineapple pieces, mushrooms and chopped tomatoes, all from SunFood, season with fresh rosemary, leaving it to bake for another 15 minutes, to combine the flavors. The steak is served hot with the sauce obtained, as such or accompanied by a fluffy mashed potato.

Good luck and good luck!

Grilled beef with shimeji mushrooms and spinach

In fact, the recipe is for shimeji mushrooms, which conquered me with flavor. And with the cute Lilliputian shape.

Ingredients for 4 people:

  • 4 pieces of beef or beef for steak
  • 4 sea mushrooms
  • 300 g shimeji mushrooms (I had 150 g white, 150 g brown)
  • 500 g spinach leaves (or baby spinach)
  • 3-4 tablespoons oil
  • 4 large cloves of garlic
  • salt
  • chili grind
  • thyme
  • pepper

Remove the meat from the refrigerator and package and let it reach room temperature for at least half an hour. Sprinkle with salt and pepper.

I had beef, basically pieces of meat. Mine were cut about 0.5 cm thick.

I cleaned and chopped 4 cloves of garlic, I cleaned the mushrooms and I cut the mushroom mushrooms in half, then into slices.

In an unheated pan, I put 3-4 tablespoons of oil to cover the bottom of the pan. I added the crushed garlic and only then I put the pan on the fire, on low heat, so that the oil is flavored.

When the pan was hot, I put the mushrooms, salt, pepper, thyme and chili. I kept it on the fire until the juice left by the mushrooms evaporated, and they started to brown.

I added the shimeji mushrooms (pre-cleaned by their small buds that keep them in the bunches). I kept the mushroom mixture on the fire until the shimeji softened and the juice in the pan was considerably reduced.

Don't forget to put the grill on the stove and heat it well. That is if you accompany, like me, the steak mushrooms. Or vice versa.:)

Taste along the way and season with what you like.

Finally, I added 500 g of baby spinach, stirred and turned off the heat immediately.

This way, the spinach, although it softens, retains its color. I put it aside and put the lid on until the steak was ready.

I greased the steak slices with oil on both sides and put them on the hot grill.

Because my pieces of meat were very thin and the grill very hot, I held them for about 30 seconds, 15 seconds on each side. I took them out on a plate and let them rest under a lid.

Because I was still heating the grill, I put some green asparagus on it, which I later seasoned with a simple vinaigrette made of lemon juice, mustard with berries, oil and salt.

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Traditional Easter dishes in 10 countries, other than Romania

1. United States of America

Americans eat me, for Easter, baked ham, often cooked with pineapple and cherries on top. The US slices the ham and serves it with vegetables and potatoes.

They still like it hot cross buns, which are sweet buns, in which currants or raisins are placed, and which are made a cross on top. The dish is traditional in the UK, but is eaten on Good Friday and in Australia, the British Isles, Canada, Ireland, New Zealand, South Africa and other parts of America.

2. Jamaica

And for Jamaicans, baked ham is a traditional Easter dish. Jamaican Christians also eat some cakes sweetened with molasses or brown sugar and in which raisins are also placed. This cake, sometimes made in the form of buns, is served with slices of cheese, usually cheddar.

Jamaicans also eat quite a lot of fish during this period.

3. Brazil

In Brazil, eat bacalhau - the Portuguese term for salty and dry code - on Good Friday is almost mandatory. Another dish that is eaten at Easter is paçoca - a dessert made from crushed walnuts (usually used peanuts), flour, sugar and salt, all mixed like a paste, then hardened and cut into cakes, but taste rather like caramel. This dessert is served at all their religious ceremonies and festivals.

4. Nigeria

Nigerians have several traditional Easter dishes, including goat and chicken dishes, rice garnishes and salads. Nigerians eat Easter together, and a prayer is said before the meal.

5. Ethiopia

Throughout the Easter holidays, Ethiopians eat a special, round bread called dabo. Dabo it is a wheat bread sweetened with honey and is sometimes eaten as an appetizer, sometimes as a dessert. Some make it bigger, but sometimes it's in the form of buns. People prefer it hot as a snack with shai, which is a spicy tea, tallah (beer) or agwat ( Cottage cheese ).

6. United Kingdom

rolls hot cross bun they are also traditional in the United Kingdom and Ireland. They are made, just like the Americans, with currants and raisins, and the cross above is made of glaze.

But their traditional meal is rich, with lamb dishes (lamb steak or a whole leg of lamb, stuffed with fresh herbs), garnishes made from new vegetables or potatoes, a sauce made from the liquid in which it was cooked. meat and a fresh mint sauce, both served for steak. Dessert is the classic British Easter cake - a cake simnel which has spices, dried fruit and marzipan. It is decorated with marzipan "eggs".

7. Germany

In Germany, the celebration of Easter begins on Thursday and ends on Sunday, with traditional dishes every day. On Holy Thursday, Germans eat green dishes, such as a soup made from seven kinds of greens, on Good Friday they have a fish-based dinner, and at Easter Sunday the family gathers around a table at which they prepare dishes from lamb.

8. France

As you know, the French take food very seriously, so their Easter meals are extremely important. And they eat Easter in the family, usually at grandma's house, having all sorts of rich dishes. Usually, as an appetizer, they have egg dishes - omelets or quiches - followed by baked lamb or lamb skewers. In some houses is also made lamb stew, called navarin.

9. Italy

In Italy it's like here. They have two important Easter dishes: eggs and lamb. Brodetto Pasquale it is a kind of frittata with lamb and asparagus. In Neapolitan cuisine, there is more casatiello - a bread stuffed with meat and covered with eggs that are baked directly in the crust, woven into the dough. The Italians also have Easter Sunday, sweet breads that have whole eggs on top.

Married soup or easter soup It's a traditional Easter soup made with pork, beef and kale. Italians also eat a main course of lamb at the Easter table, with artichoke garnish. The dessert, au easter dove, an Easter shaped like a pigeon, but also a Neapolitan Easter cake - which has ricotta cheese and orange water.

10. Greece

Easter begins to be celebrated in Greece after the midnight service, and the main meal is taken with them, as with us, on Sunday.

The Greeks are famous for their delicious dishes, and Easter dishes are no exception. On the table of every Greek there are, these days, lamb, red eggs and tsoureki, an aromatic cake, with oranges, which is baked with red eggs on top.

While the lamb is being roasted, the Greeks eat cheese pies and other appetizers - olives, feta cream cheese, tzatziki and sarmale in vine leaves stuffed with rice (Dolmathakia me kima).

Lamb is eaten together with baked potatoes and spanakopita, a pie with spinach and cheese. There is no shortage of bread and salads on the table.

And for desserts the Greeks are masters: galactobour (a cake with foil and semolina cream), koulourakia (small pastries) and cakes with butter and sesame seeds.

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Raluca Cristian

I'm Raluca and I can't stand the peach fluff. That's why every time I eat a peach, I peel it. Blasphemy? May be. But I think you have to do everything you can to feel good. And that includes food.

Lamb steak with pineapple, tomatoes and mushrooms - Recipes

Lamb recipes they are too seldom prepared for the many benefits they have. This meat is low in saturated fat - only 36% of the fat it contains is saturated, the rest is poly and monounsaturated, so it is "good" fat. In addition, lamb is rich in protein, so 100 grams of lamb contains 50% of the daily protein requirement for a man.

And the benefits don't stop there. As long as you choose healthy recipes, lamb steak is rich in B vitamins, zinc and selenium, so it prevents anemia, regulates blood sugar, prevents heart disease and cancer.

The best meat comes from grass-fed lamb. It is weaker, has fewer calories, a more delicate flavor and is richer in vitamin E and essential fatty acids. Also, in order to preserve its properties, the meat should not be fried, and if it is fried on the grill, it should not be burned because this way, carcinogenic substances are released.

To choose the freshest meat you need to analyze it well in natural light and touch it. The fresh, unaltered lamb meat is lighter or darker pink, but should not be gray or brown, nor should it smell of ammonia or sulfur. When you touch it, the lamb should not be sticky.

In Romania, lamb is part of the culinary tradition of Easter, even if it is sometimes replaced by goat. Lamb soup, stew, drob, lamb ribs on the tray are just some of the traditional recipes. Whatever you prepare, lamb tastes great when combined with green onions, dill, rosemary, garlic.

Wine can be added to steak recipes, which gives the meat a delicious tenderness and flavor.
If we eat lamb only at Easter, in other countries it is eaten very often. For example, in the Mediterranean areas, the culinary tradition includes many lamb recipes. The same goes for North Africa, the Middle East, the western United States. And in northern Europe and Australia, lamb is included in many traditional recipes.

Lamb liver is the most commonly consumed animal in England, but also in other parts of the world. Lamb kidneys are a popular breakfast in Ireland, and other organs are used in many traditional recipes. In some countries, lamb testicles are a popular delicacy.

Lamb stew

Lamb should not be missing from the Easter table. Along with red eggs and Easter, lamb has a special significance in the Christian tradition. You can choose to prepare several dishes: soup, steak, stew, grilled, grilled or stewed.

Lamb stew is one of the most popular recipes with lamb. It is tasty, filling and suitable for the Easter meal. For those who like lamb, this recipe is not missing during Easter.

  • 1 kg of lamb
  • 8 links green onions
  • 8 bundles of green garlic
  • 4 tablespoons tomato paste
  • 1 glass vin
  • oil
  • salt
  • pepper
  • 2 tablespoons flour
  • 2 bay leaves
  • vinegar

Thoroughly wash the lamb in cold water, peel it and leave it in a bowl covered with cold water and half a cup of vinegar for at least an hour. Vinegar will remove that specific smell of lamb, which many do not like.

Peel the onion and green garlic and finely chop them. Heat a few tablespoons of oil and drain the lamb. Brown for a few minutes on each side, until it takes on color. Add the wine, bay leaves and two cups of water and simmer, with the lid on, depending on how big the piece of meat is and how tender you want it.

When the meat is almost ready, add the chopped onion and garlic. Mix the tomato paste with flour and a little water and pour over. Season with salt and pepper and simmer for a few minutes. Move everything to an oven tray and bake at 180 degrees until the sauce drops and the meat is nicely browned.

You have to see it too.

The pieces of meat are lightly browned in the pan and then boiled over low heat in a mixture of delicious ingredients (wine, tomato paste, Provencal herbs, beef soup) and finally a fragrant and flavorful preparation.

Ingredients for the main preparation (2 servings):
& # 8211 400 g diced boneless lamb leg
& # 8211 a finely chopped medium-sized yellow onion
& # 8211 dry or semi-dry red wine
& # 8211 a tablespoon of Provence herbs
& # 8211 200 g tomato paste (Cirio Passata)
& # 8211 200 ml beef soup
& # 8211 8 cherry tomatoes
& # 8211 fresh basil
& # 8211 olive oil
& # 8211 sare
& # 8211 pepper

Ingredients for cauliflower puree:
& # 8211 a medium-sized cauliflower cut into bunches
& # 8211 2 cloves of garlic
& # 8211 4 tablespoons whipped milk

Method of preparation:
Season the lamb with salt and pepper and then pour a little olive oil on top. Fry it in a pan for 2 minutes, browning it on each side.

Heat a thick-bottomed pot over high heat and place the meat. Add the red wine (enough to cover it), the onion, 2/3 of the Provencal herbs, the tomato paste and the beef soup. Reduce heat and simmer for 45-60 minutes.

To prepare the tomatoes, preheat the oven to 200 ºC. Place the tomatoes in a pan, pour over the olive oil, then sprinkle with salt and the rest of the Provencal herbs. Bake in the oven for 5-10 minutes or until the tomato peel swells and cracks.

Meanwhile, pour water into a steamer and bring to a boil over high heat. Place the cauliflower pieces and the garlic cloves in the basket. Cover and steam for about 5 minutes or until cauliflower becomes soft.

Transfer the cauliflower and garlic to the food processor or blender, add salt, whipped milk and mix until smooth.

Remove the lamb from the pot and place it on the plates. Add the cauliflower puree and ripe tomatoes, garnish with fresh basil and serve with a glass of dry or semi-dry red wine.

Lamb steak with mushrooms in dough

1. Knead a flour dough, yeast soaked in lukewarm water, salt, sugar, butter and pepper. Cover and leave to rise for 30 minutes.

2. Clean the mushrooms, cut them into small pieces and fry them in a tablespoon of butter until all the water they leave in the pan evaporates. Remove from the heat and add the finely chopped parsley. Salt, pepper and allow to cool. Fry the meat on all sides in butter over medium heat. Roll out the dough into a thin sheet to cover the piece of meat.

3. Place baking paper in a tray. Place the meat on the dough, sprinkle with the mushrooms and wrap in the dough. Turn with the side where the dough is joined down, place in the baking tray and leave for another 20 minutes. Grease with cream and bake for 30-40 minutes in the preheated oven. Turn off the heat and leave for another 10 minutes in the oven.

Lamb stew with chickpeas and apricots

In the same pan, from where we took out the lamb, we put the onion cut into scales.

Then add the chopped carrot

Season with salt and pepper.

Add dehydrated apricots, bay leaf, cinnamon stick, ginger, ground hot pepper

Top up with some liquid if needed.

Transfer to an ovenproof dish.

Put the dish in the preheated oven at 180 degrees for about 1 hour.

Add the canned chickpeas.

Stir and add a little more to the oven.

Serve garnished with chopped parsley.

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

Preheat the oven to 5th gear (200 degrees Celsius). Mix the Parmesan cheese with the curry powder and the broth. Season the lamb chops with salt and pepper, then pass them through the mixture of curry and parmesan (so that the meat retains as much of this mixture as possible). Heat the oil in a pan and brown the chops for 2 minutes on each side.

Put the chops in a pan and leave them in the oven for another 10 minutes. Serve the lamb steak with a salad of tomatoes and chopped parsley.

tips: for a more spicy version of the steak, add to the mixture of parmesan and curry, cardamom, white pepper and paprika. And if we choose one Moroccan dinner with crust chops, replace the curry powder with a tablespoon of cardamom, 50 grams of cornmeal and 50 grams of flour. Season the lamb with salt and pepper, then cover with the flour mixture. We follow the same steps as above. We serve the chops in crust, warm with glue, hummus and salad.

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