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The roll is very good, but we don't always have the goose breast at hand, so it is replaced with turkey or chicken breast. The result is just as good.
- 1 goose breast
- 4 eggs
- 2-3 large mushrooms
- 1/2 fat red pepper
- 1 onion
- spices for chicken
- salt and pepper
- 200 ml dry red wine
- 200 ml water
Preparation time: less than 120 minutes
RECIPE PREPARATION Goose breast roll:
We prepare an omelet from: eggs, mushrooms, onions, peppers.
Finely chop the mushrooms and onions and put them in a little oil. Add the finely chopped pepper, salt and pepper. Let the vegetable mixture cool.
Beat the beaten eggs with the vegetables and then put them in a pan and bake for 10-15 minutes. When the omelette is cooked, let it cool in the pan.
Cut the goose breast into slices. Beat a little to stretch. Portion the meat to have two equal rolls. Arrange the meat on a food foil, season. Portion the omelet to the size of the roll. Then transfer the omelet over the meat and roll each tightly. Each roll is wrapped in aluminum foil. Put in the pan, add the wine and water and give to
oven for 60 min.
Remove the roll from the foil and transfer it to a plate.
Serve with mashed potatoes.
Method of preparation
The goose is seasoned on the inside with salt and pepper, especially in abundance.
Gortocala, apples and onions are cut into large pieces and the gang is filled with them. Then the gang is closed with a toothpick or in the way shown by the cami. I also closed with toothpicks.
From carrot, parsnip, celery and onion, make a bed on a tray greased with oil. Place the goose, put a glass of red wine, to black and put it in the oven heated to 250 *. oven temperature at 180-200.
Every 20 minutes, sprinkle the goose with the juice formed in the tray
It takes 2 1/2 hours to bake. 5 minutes before it is ready, I greased it all over with sweet soy sauce, ketcap manis and put it in the oven. You can also grease it with a brine (water with salt to taste) and honey, to make the skin crispier.
After the time has passed, put the goose aside, warm, drain some of the fat, and put the vegetables in a blender, add 50 ml of wine and bring to a boil the mixture (to eliminate the aroma of alcohol), which becomes an absolutely extraordinary sauce!
Chicken breast rolls - simple and delicious!
We present you the recipe for chicken breast rolls that is very easy to prepare. Beginners will be well versed in the art of cooking. Chicken breast and cheese roll is a wonderful appetizer, a light appetizer both as a taste and as a way of preparation. It looks great both on the holiday table and at a family dinner.
Method of preparation
1. Fry the chicken. Fry the onion and mushrooms in a pan with hot oil for 2-3 minutes. Take the pan off the heat. Add salt, garlic and ground black pepper. Stir.
2. Arrange the filling on the tender meat. Sprinkle with grated cheese.
3. Roll the meat and tie it with string.
4. Roll each roll in beaten egg, then in breadcrumbs.
5. Fry the rolls for 5 minutes on both sides in a pan with hot oil. Get a golden crust.
6. Pour the cream and a little soup. Bring to a boil.
7. Lower the heat. Cover the pan with a lid and cook the rolls for 30-40 minutes on low heat.
8. Take the rolls out of the pan and remove the thread. Then turn the roll in the pan for another 2 minutes. Serve the rolls with toast and chopped parsley.
Note: The amount of mushrooms, cheese and other ingredients varies depending on the amount of chicken breasts. You can also experiment with the filling ingredients.
Chicken Breast Roll
We beat the chicken breast on a wooden bottom, under a foil so that it does not crush. Season and put the slices of ham, grated cheese and then an omelette made from the 2 eggs, the sausage and roll carefully. We tie it with kitchen thread (I didn't tie it with anything else :)) and then we fry the roll on one side and on the other, for a few minutes in a little oil.
Transfer the roll to a yena bowl, add the onion cut into larger pieces, the garlic cloves, the sliced tomato, the thyme, the wine and 1/2 glass of water (ideally chicken soup).
Cover with aluminum foil and bake for 30 minutes on medium heat. Take the foil and leave for another 10 minutes, turning the roll on all sides to brown nicely. Remove the roll on a plate, pass the vegetables finely and mix to obtain a sauce. If you want you can leave them like that.
Serve with a garnish of vegetables, rice, potatoes, etc.
The recipe is taken from a Spanish blog with small changes.
Mon Ami - Traditional poultry dishes
Quality is addictive.
Everyone who crossed our threshold said so. In fact, that's what we think. Our products are real delicacies. I go great with a good wine next to a corner of warm bread made in a bowl. And if the whole family is gathered around the table, the feast proves to be an honorable one!
For over 15 years.
We enrich the meals of Romanians, with delicious and healthy products.
We have always wanted to do things a little differently - better, tastier, more natural, more original. Our story took shape in 1998, under the name of Mon Ami, with the same objective of activity until now - the preparation of poultry meat products.
Of course, after more than 15 years of existence, things have evolved. The production has diversified every year, reaching today we have over 25 assortments of chicken, goose, duck, turkey, pheasant, quail, pigeon, ostrich and rabbit. What has remained the same as in the beginning are - the recipes. Over time I have learned that tradition is the one that preserves the taste, the methods of preparation, perhaps more ancestral, offering an exceptional finished product. Prepared by hand, using only meat and natural spices, the dishes are smoked in traditional stoves with hardwood. Made with care and honesty, Mon Ami dishes make a delicious meal!
It is the first rule we follow.
Because we care about the quality of our products
they are only made to order and are delivered weekly.
For more details, please contact us.
Pastrama chicken breast
Pastrama turkey breast
Roll the turkey pulp
Pastrama goose and duck breast
Smoked chicken wings
Dried turkey sausages
Smoked turkey pipette
Pastrama rabbit (carcass)
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Baked chicken and vegetable roll
Recipe for baked chicken breast and vegetables, seasoned with dill
Chicken liver roll
Chicken liver roll, prepared from beef. Serve hot, with sauce, natural potatoes and green parsley on top.
Roll with smoked ham and chicken
Rolled recipe with smoked ham and chicken, garnished with green parsley and served with pickles and, ideally, with 1 glass of rosé wine :)
- the meat on two chicken breasts, minced
- meat for sausage (300 grams) - it works and something else that something lightly smoked would give it a super taste)
- parmesan (I put the kneaded cheese from the jar)
- a grated carrot
- 2 eggs
- 3 tablespoons rice (I swelled it in boiling water) green, pepper, basil
- lemon juice
all ingredients (except milk and lemon juice) are mixed
the result is a soft and sticky paste
with the hands given through the flour, it is taken from the composition forming rolls (I made3) which are fried in a pan in which I put butter and oil
when they are nicely browned, add milk up to half the thickness of the roll
cover the pan with baking paper and put the lid on
boil for 10 minutes then turn to the other side
boil for another 10 minutes
-for someone who has a miracle pot, it's time to use it:))) - there it boils for 10 minutes
-drain the sauce in which you add lemon juice (I squeezed a whole lemon), a tablespoon or two of starch, a little butter, salt
boil over low heat
the sauce is delicious!
Turkey breast roll
It is very filling and you no longer need a garnish for this delicious turkey breast roll.
700 g turkey breast
200 g peas
250 g of ham
the core of 2 slices of bread soaked in milk
100 g bacon
1 bunch parsley
100 g corn
2 red peppers
150 ml dry white wine
50 ml oil
Method of preparation
Cut the turkey meat so that you get a piece as wide as possible, which you sprinkle with salt and pepper. Cut the ham into pieces.
Mix the soaked and well-squeezed bread crumbs with the peas, corn and finely chopped peppers, salt, pepper, nutmeg and egg. Spread the mixture on the breast slice, roll and wrap the turkey roll with the bacon slices. Tie with kitchen thread and fry on all sides.
Place the turkey breast roll in a baking dish, add the cleaned and quartered onion and pour the wine. Leave the turkey breast roll in the oven for 45 minutes.
Chicken breast roll with peppers
Chicken breast roll with peppers from: chicken breast, peppers, flour, cheese, garlic, milk, oil.
- an egg
- 140 g of flour
- 200 ml of milk
- a tablespoon of oil
- a chicken breast
- 2 baked peppers
- 50 g of cheese
- 2 garlic cloves
Method of preparation:
Pancake dough is made from egg, flour, milk and oil. Grease the pan with butter and then put the polonium in the pancake batter and fry.
Once prepared, place strips of baked pepper, chopped garlic and cheese on each pancake and roll.
Cut the chicken breast into pieces, place each piece between two plastic sheets and beat with a special hammer. Sprinkle with salt and pepper.
Place a stuffed pancake on each piece of meat and roll. Leave in the oven for 30 minutes. After 15 minutes, it can be cut.