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Smoked pork tinsel

Smoked pork tinsel


The meat was washed and portioned, onions cleaned and finely chopped. In a frying pan I put the butter on the heat, I added the pork that I fried very little. I took out the meat, and I added (in the same pan in which I sautéed the meat), onion and bacon. When they were half cooked, I added the previously fried pork, I put the spices, salt to taste. I filled it with water. It boiled on the right heat for about 25 minutes. When the meat was completely penetrated, I added the tomato juice, 2-3 cloves of garlic and greens. Leave it on the fire for about 5-6 minutes.

Serve with hot polenta!

Good appetite!


Beef tinsel

Beef (whole piece, not sectioned) is washed well with cold water. Allow to drain for a few minutes, then slice.

Put oil in a pan, let it heat up and then fry the meat. Fry the slices of meat evenly on both sides.
If a lot of foam is formed (due to the water with which the meat was washed) it is good that after frying (this will take about 20 minutes), to change the pan and the oil. The fried meat will be very strong. (Nothing serious)

In another pan (provided with a lid), put oil again (but much less than the first time. Only 2 mm of meat should be in oil). Put the slices of meat in oil and adjust the eye of the stove to medium power / medium heat.

Prepare 60ml of cold water that is put over the meat. The meat will simmer in the pan on which the lid is placed. After 4 minutes, return the slices of meat. Add another 60 ml of cold water after decreasing the previously applied water. This operation is repeated for an hour and 30 minutes, or more (depending on the beef we have available). The meat boils on the lid, the water added from time to time breaks it. It is found that the fork with which the meat is turned from side to side enters the meat very easily, even the meat is broken into strips, easily, and can be cut with a fork.

In a bowl put 300 ml of cold water, half a teaspoon of flour and 3 teaspoons of broth / tomato paste. Mix well.

Beef slices can be cut into smaller pieces or left in their original form (depending on how they will be served).

After the last added water has evaporated and the oil remains in which the meat begins to fry again, add the 300 ml of cold water in which the tomato paste and flour have been dissolved. Add salt (to taste).
Add peppercorns, bay leaves and simmer again over medium heat for 15-20 minutes. At the end, after removing the pan from the stove, add two cloves of cleaned garlic (whole or sliced), for flavor.


Chicken stew

Chicken tinsel, traditional Romanian food. Ostopel recipe with chicken, a dish with tomato and garlic sauce. Step by step recipe for ostropel, for lunch or dinner, with hot polenta.

I don't know what were the foods that marked your childhood, but if you are approaching 40 years old, it is possible that chicken ostropel to be among them. I can honestly tell you that I didn't go after him when I was little, I'm generally not a fan of chicken dishes, but over time I started to appreciate him and eat him with great pleasure, even to I ask for a second portion.

The other day I missed the chicken ostropel recipe made by my mother, so I didn't think too much about it and I prepared it, according to my mother's recipe. The recipe for ostropel varies from one area to another, some recipes are enriched with many vegetables and spices, others not. I make it simple, just with chicken, lots of garlic and tomatoes. With a portion of hot polenta by our side, we really don't need anything else.

For this chicken ostropel recipe with garlic we used a delicious can of Sun Food peeled diced tomatoes, excellent for tasty food.


Similar recipes:

Beef tinsel

Ostropel with beef and garnish with natural potatoes and green parsley on top, prepared with onions, carrots, parsnips, tomato paste and bone broth

Chicken stew

Chicken tinsel prepared with potatoes, tomato paste, carrots and white wine

Pumpkin tinsel

Pumpkin tinsel prepared with onions, mujdei and tomato paste and green parsley


Pork ostropel sauce with garlic: Transylvanian recipe

The Transylvanian recipe uses flour & icircn sauce, to make it more consistent. Here's how:

Ingredient:

  • 1.5 kg of cut pork leg & icircn pieces
  • 1 large chopped onion
  • 250 ml of fresh tomato juice
  • 1 large head of crushed garlic
  • 1 tablespoon flour or starch
  • 1 teaspoon donut paste
  • salt and pepper to taste
  • oil
  • about 500 ml of hot water

Method of preparation:

  1. Put the onion in a frying pan in hot oil, add 1 teaspoon of crushed garlic and salt and let them harden a little, then add the donut paste and mix.
  2. Add the pieces of meat and let them catch for 5 minutes. Then add 250 ml of hot water and let the meat simmer over medium heat (about half an hour).
  3. Separately, mix the flour with the rest of the water (which has cooled), then add the tomato juice.
  4. Put the prepared sauce over the cooked meat, stir and let it boil for about 5 minutes.
  5. Add salt and pepper to taste, the rest of the garlic and leave everything on the fire for another minute.
  6. Turn off the heat, add the fresh parsley on top and serve with mashed potatoes or polenta. Good appetite!

Preparation

Put the cut meat in a bowl. Chop one of the onions and add to the bowl together with the cinnamon, wine, juniper, bay leaves, garlic and pepper (to taste). Cover the dish and leave the meat to marinate in the fridge overnight or more for up to 2 days.

Remove the meat from the marinade and wipe with paper towels. Drain the marinade and set aside. Chop the rest of the onion. Heat the oil in a flame-resistant pan, add the meat and brown evenly. Then add the chopped onion, carrot and chopped celery and cook for 3-4 minutes, or until the vegetables begin to soften.

Add the liquid from the marinade, the tomatoes with the juice, the vinegar, the broth, the well-washed mushrooms and the coarsely chopped spices. Season to taste. Bring to the boil, then cover the casserole and cook for about 2 hours, until the meat is tender. Remove the pan from the heat and keep warm while the polenta is cooking.

Cook the polenta until smooth and thick. Mix with the ricotta cheese and rosemary and continue mixing, over low heat, until the cheese is completely absorbed.

Divide the polenta into 4 hot plates, and place the ostropel next to it. Serve immediately.


Borscht with smoked pork

Simultaneously with the first snowflakes falling in the "Garden of the Mother of God", the Romanian television nation begins to be emotionally bombarded by "white hell", "white plague" (a sign that we already have a layer of snow of about 5-10 cm) and "Cracking rocks" or "the harshest winter in the last hundred / thousand years" (a sign that daytime temperatures have dropped below 270 K). I remember nostalgically the times when it started to snow in mid-November and the snow stopped at the end of March, the frosts of -20 ˚C were a common phenomenon, and the only known code (apart from the road and criminal) it was the frozen cod, about the only fish displayed in the gallantry at Alimentara.

If it's still a time not to kick a man out of the house, let alone a dog, it's time to get used to the kitchen, at the mouth of the stove, and to cook dishes for the season. Or what could be better, more nutritious and warmer than one hot borscht with smoked? If you don't have it, or you're too comfortable to buy smoked bones, of course you don't have anything in the house. smoked ham, ori smoked ham. You can use them with confidence, on the system patented by Maria Antoaneta (n.n .: the lady who lost her head after Louis XVI - literally): "if they don't have bread, let them eat cake!"


What do you need?

  • 250 g smoked pork ham (boneless)
  • 250 g smoked pork ham
  • 400 g white potatoes (about 2 large or 3 smaller potatoes)
  • 1 medium celery (250 - 300 g)
  • 2 large carrots (about 150 - 200 g each)
  • 1 parsley (root, 150 - 200 g)
  • 1 medium red onion
  • Gras red bell peppers
  • 1 small box (75 - 80 g) tomato paste with 24% dry matter
  • 2 L of water
  • 250 - 300 mL of borscht
  • 400 g cooking cream (or even cream), with at least 30% fat
  • 2 tablespoons dried tarragon
  • Salt and pepper - to taste.

How do you proceed?

In a large pot (minimum 4 L capacity) boil the pork smoke cut into large pieces and boil it, at the right heat, with the pot covered for about 30-35 minutes (since the water starts to boil).

  • peel the onion and finely chop it
  • clean the roots, wash them and cut them into small cubes
  • peel the potatoes, wash them and cut them into cubes slightly larger than the chopped roots
  • cut the bell pepper (previously washed) into small cubes


Add the vegetables prepared in this way to the pot with the smoked soup and cook them, over low heat, covered, for 25-30 minutes, or until they are penetrated.


Add the tomato paste, mix and bring to a boil.

Add the borscht, then bring to a boil.

Season with salt and pepper, add the cream and bring to the boil.


Match the final taste, adding - if necessary - borscht, salt, pepper, then add the dried tarragon. Stir, remove the pot from the heat and keep covered until ready to serve.



It is served hot, with or without bread, with or without hot peppers, together with a glass of Sătmar brandy aged for at least a decade. So, to whet the appetite.

Have fun and see you healthy again!


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Ostropel with polenta 18
Pumpkin bread 15
Parisian chicken schnitzel 16
Chicken with mascarpone cream and puree 20
Cabbage smoked 17
Lasagna 17
Cauliflower Puff 16
Liver with tomato sauce and onion 16
Pork cheeks with puree 23
Baked turkey steak with potatoes 21
Baked chicken pilaf 16
Spinach / with eggs 13/16
Eggplant salad 13
Zacusca (150g) 13
Mushrooms with sour cream and polenta 31
Mutton pastrami with polenta 26
Mussel with french fries 29
Mashed sausages with puree 25

Drinks:
Pepsi 6
Natural apple juice / Apples, blackberries and currants 7
Flat / mineral water 5
Bere Carlsberg / Tuborg 7

Bulgarian salad 16 Lei
Caesar Salad 20
Salata San Francisco 20
Tuna salad 16 Lei
Greek salad 16 Lei
Chicken salad 16 Lei
Mamaliguta with cheese and sour cream 16 Lei
Piure 6 Lei
French fries 6 Lei
Wedges 7 Lei
Mamaliga 5 Lei (garnish 3 Lei)
Mujdei 2 Lei
Hot peppers 1 Leu / White homemade bread with mayonnaise 2.5 Lei Salads: Cabbage salad 5 LeiBaked pepper salad 7 Lei Tomato salad 6 Lei / Assorted summer salad 6 Lei / Green salad 6 Lei / Extra topping: Cheese 4 Lei Sour cream 2 lei
* According to the law in force, biodegradable bags are charged with 0.50 bani per piece. *
* Orders are placed at phone number 0786287402
* Orders are delivered after 12 *

Bistro Chicineta

Chicineta Chicineta

* The minimum order for delivery in our area is 23 lei *
* The minimum order for delivery by car is 60 lei *
Menu of the day: 23 Lei
Overload
Chicken tinsel with polenta

Cooked food
Overhead load 13
Beef soup 13
Lentil cream soup 13

Ostropel with polenta 18
Pumpkin bread 15
Parisian chicken schnitzel 16
Chicken with mascarpone cream and puree 20
Cabbage smoked 17
Lasagna 17
Cauliflower Puff 16
Liver with tomato sauce and onion 16
Pork cheeks with puree 23
Baked turkey steak with potatoes 21
Baked chicken pilaf 16
Spinach / with eggs 13/16
Eggplant salad 13
Zacusca (150g) 13
Mushrooms with sour cream and polenta 31
Mutton pastrami with polenta 26
Mussel with french fries 29
Mashed sausages with puree 25

Drinks:
Pepsi 6
Natural apple juice / Apples, blackberries and currants 7
Flat / mineral water 5
Bere Carlsberg / Tuborg 7

Bulgarian salad 16 Lei
Caesar Salad 20
Salata San Francisco 20
Tuna salad 16 Lei
Greek salad 16 Lei
Chicken salad 16 Lei
Mamaliguta with cheese and sour cream 16 Lei
Piure 6 Lei
French fries 6 Lei
Wedges 7 Lei
Mamaliga 5 Lei (garnish 3 Lei)
Mujdei 2 Lei
Hot peppers 1 Leu / White homemade bread with mayonnaise 2.5 Lei Salads: Cabbage salad 5 LeiBaked pepper salad 7 Lei Tomato salad 6 Lei / Assorted summer salad 6 Lei / Green salad 6 Lei / Extra topping: Cheese 4 Lei Sour cream 2 lei
* According to the law in force, biodegradable bags are charged with 0.50 bani per piece. *
* Orders are placed at phone number 0786287402
* Orders are delivered after 12 *

Bistro Chicineta

Chicineta Chicineta

* The minimum order for delivery in our area is 23 lei *
* The minimum order for delivery by car is 60 lei *
Menu of the day: 23 Lei
Bean soup with smoked meat
Chicken liver with tomato sauce and onion with polenta

Cooked food
Smoked bean soup 13
Turkey bags 13
Chicken radaute soup 13

Pork cheeks in wine sauce with puree 23
Mushrooms with sour cream and polenta 31
Liver in tomato and onion sauce 16
Squid rings with wedges and sauce 19
Mushrooms stuffed with cheese 15
Spinach / with eggs 13/16
Pipotes with hearts 16
Shanghai chicken with french fries 16
Breaded cheese with french fries 19
Chicken tinsel with polenta 18
Roast turkey with baked potatoes 21
Pita gyros with daddies and french fries 21
Eggplant salad 13
Chinese pork with rice 21
Fresh bread with potatoes and remoulade sauce 25
Mutton pastrami with polenta 26
Mussel with french fries 29
Mashed sausages with puree 25

Drinks:
Pepsi 6
Natural apple juice / Apples, blackberries and currants 7
Flat / mineral water 5
Bere Carlsberg / Tuborg 7

Desert:
Ecler 8
Cremsnit 8
Bulgarian salad 16 Lei
Caesar Salad 20
Salata San Francisco 20
Tuna salad 16 Lei
Greek salad 16 Lei
Chicken salad 16 Lei
Mamaliguta with cheese and sour cream 16 Lei
Piure 6 Lei
French fries 6 Lei
Wedges 7 Lei
Mamaliga 5 Lei (garnish 3 Lei)
Mujdei 2 Lei
Hot peppers 1 Leu / White homemade bread with mayonnaise 2.5 Lei Salads: Cabbage salad 5 LeiBaked pepper salad 7 Lei Tomato salad 6 Lei / Assorted summer salad 6 Lei / Green salad 6 Lei / Extra topping: Cheese 4 Lei Sour cream 2 lei
* According to the law in force, biodegradable bags are charged with 0.50 bani per piece. *
* Orders are placed at phone number 0786287402
* Orders are delivered after 12 *