Tag: wine

Pork Leg in Caramelized Crust Recipe

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[translate lang=English]

Ingredients (2 persons):

  • 400 g boneless pork leg and without lots of fat (you can use a fatter piece if you like it)
  • 250 ml dry red wine
  • 200 g dried plums
  • 1 quince
  • salt, pepper
  • 1 teaspoon cinnamon powder
  • garlic

Directions:

  1. Season the meat with salt, pepper and cinnamon.
  2. Put the meat in a plastic box for the marinade.
  3. Clean the quince and cut in large slices.
  4. Add plums and slices of quince near the pork meat.
  5. Add the wine and leave to marinate preferably overnight, but if you don’t have time left at least for a few hours.
  6. Preheat the oven to 220oC/ 430oF.
  7. Make some holes in the meat with a knife and add pieces of garlic.
  8. Into a baking dish put aluminium foil. Add the pork meat and marinate sauce. If you use lean meat add a little vegetable oil over it.
  9. Cover tightly with aluminium foil. Make some holes in the foil with a toothpick.
  10. Keep in the oven for 30 minutes.
  11. After that bring out from the oven, carefully remove the aluminium foil and add the fruit. Cover again with the aluminium foil and let in the oven for other 90 minutes.

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[translate lang=Romana]

PULPA DE PORC IN CRUSTA CARAMELIZATA

Ingrediente (2 persoane):

  • 400 g pulpa de porc fără os si grasime (puteti folosi si o bucata mai grasă, dacă vă place)
  • 250 ml vin rosu sec
  • 200 g prune uscate
  • 1 gutuie
  • sare, piper
  • 1 lingurita scortisoara pudra
  • usturoi

Mod de preparare:

  1. Condimentaţi carnea cu sare, piper şi scorţişoară.
  2. Puneţi carnea într-o cutie de plastic pentru marinat.
  3. Curăţaţi gutuia şi taiaţi-o in felii mari.
  4. Adăugaţi prunele şi feliile de gutuie lângă carnea de porc.
  5. Adaugaţi vinul şi lasaţi la marinat de preferinţă peste noapte, dar dacă nu aveţi timpul necesar, lasaţi cel puţin pentru câteva ore.
  6. Preîncălziţi cuptorul la 220oC/ 430oF.
  7. Faceţi nişte găuri în carne cu un cuţit şi adaugaţi în acestea bucăţi de usturoi.
  8. Într-un vas termorezistent puneţi folie de aluminiu. Adaugaţi carnea de porc şi sos folosit la marinat. Dacă utilizaţi carne fără multă grăsime adăugaţi şi un pic de ulei vegetal peste carne.
  9. Acoperiţi bine cu folia de aluminiu. Face nişte găuri aceasta din loc în loc, cu o scobitoare.
  10. Ţineţi în cuptor pentru 30 de minute.
  11. După acea, scoateţi carnea din cuptor, îndepărtaţi cu grijă folia de aluminiu şi adaugaţi fructele. Acoperiţi din nou cu folia de aluminiu şi lasaţi la cuptor pentru alte 90 de minute.

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Baked Trout with Mango Recipe

[translations]

[translate lang=English]

Ingredients (2 persons):

  • 2 whole trout, cleaned
  • 4 tablespoon extra virgin olive oil
  • 4 tablespoon soy sauce
  • 1 glass white dry wine
  • 1 tablespoon cilantro seeds
  • 1 tablespoon mustard seed
  • 1/2 lemon – the juice
  • pepper, sea salt
  • 1 green chilli pepper, chopped
  • 1 red pepper, diced
  • 1 small onion, chopped
  • 1 peeled mango, not too ripe
  • rocket leaves (arugula, ruccola)

 Directions:

  1. Remove the tail and head of the fish. Season to fish with salt and pepper; be careful the amount of salt you add, because soy sauce contains already salt.
  2. Put the fish into a box or bag for marinating. Add the olive oil, soy sauce, white dry wine, the lemon juice, cilantro and mustard seeds. Let it marinate for one hour.
  3. Diced 1/4 of mango and mix with half the quantity of the chilli pepper, red pepper and onion.
  4. Preheat the oven to 210oC/ 410oF.
  5. Into a tray put aluminium foil. Add the marinated fish.
  6. Over the mixture of mango and vegetables add a few tablespoons of the marinade sauce. Fill the fish with this mixture.
  7. Put the rest of the vegetables over fish. Add some of the marinated sauce.
  8. Cut the remained mango into big slices. Add it over the fish.
  9. Cover tightly with aluminium foil. Make some holes in aluminium foil with a toothpick.
  10. Cook for 15-20 minutes. After that remove the aluminium foil and cook for another 5 minutes.
  11. Serve the trout on a plate accompanied by fresh rocket leaves, vegetables and mango slices.

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[translate lang=Romana]

RETETA: PASTRAV CU MANGO LA CUPTOR

Ingrediente (2 persoane):

  • 2 pastravi intregi, curatati
  • 4 linguri de ulei de masline extra virgin
  • 4 linguri de sos de soia
  • 1 pahar de vin alb sec
  • 1 lingura de seminte de coriandru
  • 1 lingura de seminte de mustar
  • 1/2 lamaie – sucul
  • piper, sare de mare
  • 1 ardei iute verde, taiat marunt
  • 1 ardei rosu taiat cubulete
  • 1 ceapa mica, taiata marunt
  • 1 mango curatat de coaja, nu foarte copt
  • ruccola

 Preparare:

  1. Indepartati capul si coada pastravului. Condimentati cu sare si piper, fiti insa atenti la cantitatea de sare adaugata, deoarece sosul de soia contine deja sare.
  2. Puneti pestele intr-o cutie de plastic sau punga pentru marinat. Adaugati uleiul, sosul de soia, vinul, sucul de lamaie, semintele de coriandru si mustar. Lasati la marinat pentru o ora.
  3. 1/4 din mango taiati-l in cubulete mici si amestecati-l cu jumatate din cantitatile de ardei iute, ardei rosu si ceapa.
  4. Preincalziti cuptorul la 210oC/ 410oF.
  5. Intr-o tava puneti folie de aluminiu. Adaugati pestele marinat.
  6. Peste amestecul de mango si vegetale adaugati cateva linguri din sosul  folosit pentru marinat. Umpleti pastravul cu acest amestec.
  7. Adaugati restul de vegetale peste pastrav. Adaugati si cateva linguri din sosul ramas de la marinat.
  8. Mango-ul ce v-a ramas taiati-l in bucati mari si adaugati-l peste pastrav.
  9. Acoperiti bine cu folia de aluminiu. Faceti cateva gauri in folie folosind o scobitoare.
  10. Coaceti pentru 15-20 minute. Dupa aceea indepartati folia de aluminiu si coaceti pentru inca 5 minute.
  11. Serviti pastravul alaturi de frunze de ruccola, vegetale si bucatile de mango.

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Pan Fried Rabbit with Olives and Mushrooms Recipe

Ingredients (4 servings):

  • 500 g rabbit parts
  • 1 medium onion
  • 100g butter
  • 200 g of brown champignon mushrooms
  • 100 g brown olives
  • 100 ml dry white wine
  • fresh herbs (what do you have at hand, I used  parsley, thyme, bay leaf, marjoram, lemon balm)
  • 125 ml sour cream
  • salt, freshly ground black pepper to taste
  • 500 g potatoes
  • 1/2 tablespoon nutmeg

Preparation method:

  1. Add salt and pepper to the rabbit pieces.
  2. Melt half the butter in a large pan, fry the rabbit parts until golden then remove them from the pan.
  3. In the same pan melt the remaining butter and fry the chopped onion, when golden-brown add the mushrooms cut only in halves, the water and simmer for 5 minutes.
  4. Returned the meat to the pan, add the wine, the olives and simmer for another 5 minutes. Then add the herbs, cover and simmer for 40 minutes.
  5. When the meat has softened, remove the pan from heat, add the sour cream and stir well. Bring the pan back on low heat to heat the sauce up, but careful not to boil.
  6. Cook the potatoes in their skins until fork tender, when done, peel the potato skins, then cut the potatoes into 2-3 cm cubes.
  7. Melt some butter into a different pan, and fry for 1-2 minutes the potato cubes, season them with salt and nutmeg.
  8. At the end add 2 tablespoons of sour cream, stir the potatoes in for 1 minute and they are done.