New recipes

Baked goat meat with new potatoes

Baked goat meat with new potatoes

We cut the goat meatballs well and then leave them in the wine for about 1-2 hours (to cover the wine). We take them out of the wine, we season them with pepper, spices, rosemary, thyme and then we put them in the tray with half of the wine they were in.

We also prepare the potatoes, wash them well and leave the skin very thin. We cut their slices or cubes, season them with delicacy and put them in an oven bag.

Put the meat in the oven at a temperature of 200 degrees, leave it for 30 minutes, then mix the crushed garlic with the remaining wine and pour over it, on each piece. Leave it in the oven for another 30 minutes and then try to see if it is baked (prick with a fork and if it comes in easily it means it is ready)

We can pour a garlic sauce with cream over the potatoes


HONEY FRYING IN THE OVEN

Baked lamb steakBaked lamb steak recipe & # 8211 The simplest and best lamb steak for Easter.

Slowly cooked lamb meat is tasty, because the meat is soft and tender, flavorful, and the meat falls off the bone.

Everyone who tried my steak said it was extremely tasty. The taste and smell of mutton are felt too little, because the lamb meat was marinated in the bait for 48 hours. This also helped to soften the meat.

The secret of this delicious steaks it stays in the marinade and during the long cooking time, at a low temperature. I can't describe in words how good it is Baked lamb steak cooked this way.

In addition, I made sure to take the marinated meat out of the fridge 3 hours before. The meat is not cooked directly from the refrigerator!

The posterior pulp (the back) is the best for steak. Flavors are very important for Baked lamb steak. I used garlic, dried thyme and mint. You can use other types of herbs (rosemary or oregano) but you should not overdo it.

I breaded the lamb leg with garlic, but without making deep notches. I pricked very lightly, at an angle of 15-20 °, with a thin blade, up to a maximum depth of 5 mm and I inserted garlic chips. If you cut the pulp too deep, the juices come out of the meat and it dries and becomes fairy.

Garlic and marinade will help alleviate the smell of lamb. I resort to this because my husband is not a fan of this type of meat and eats it with gusto only if I prepare it this way.

If you want to be inspired and prepare other special steaks for Easter, I invite you to go to the titles of the recipes below and you will be redirected to them:

Now I leave the list of ingredients and how to prepare for oven steak for miles, the simplest and best lamb steak.

INGREDIENT:

1 lamb leg & # 8211 back
200 ml white wine
120 ml olive oil / sunflower
50 ml water
8 large garlic cloves
a few mint leaves
1/2 teaspoon dried thyme
salt
pepper

I washed the lamb leg very well, then marinated it. You can read if click here how to marinate lamb, rabbit or deer. If necessary, you can increase the amount of liquid, but be careful to supplement the amount of vegetables.

I left it to marinate for 2 days in the fridge. 3-4 hours before putting it in the oven, I took it out of the cold, from the marinade and I let it reach room temperature.
I greased the lamb meat with oil, then I seasoned it with salt, pepper and thyme. I cut a small clove of garlic into 6 chips. I made very small incisions in the leg of the lamb, so that they are not deeper than 5 mm and very thin at the same time. I put the garlic in those chips.

I put the lamb meat in the tray or in a large heat-resistant dish, I poured the wine, water and the rest of the oil. I put the mint leaves over the pulp, I added the rest of the whole garlic cloves in the pan (you can cut them in half lengthwise), then I covered the pan with foil and I put the meat in the preheated oven at 180 ° C for 120 minutes. After this time I raised the temperature to 200 ° C, baked it covered for another 15 minutes, then I removed the foil and left it until it browned evenly on both sides.

The meat was tender and very good.

I wish you a good appetite and have a bright holiday!

I invite you to see how easy it is to make a chicken drumstick with puff pastry dough. I hope you will subscribe to the youtube channel and you will ring the bell to be notified when I post a new recipe.


Lamb leg with new potatoes in the oven

Easter means lamb in any form. Soup, stew, stew or a simple steak, browned on the oven.

The recipe we propose to you today is a very simple one, delicious on Easter day, as on any other day. Lamb may be replaced by goat or veal.

The lamb steak with new potatoes, in the oven, goes very well with a green salad or a garlic sauce. Depending on how big the piece of meat is and how tender the lamb is, the cooking time may differ. Test the meat every time you turn it over and you will find out if it has cooked faster or needs to be left in the oven.

  • leg of lamb
  • 1/2 glass of olive oil
  • 1 tablespoon rosemary
  • 2 cloves of garlic
  • 1 kg of new potatoes
  • 250 ml beef or lamb soup
  • a glass of red wine
  • 2 teaspoons flour
  • salt
  • pepper

Peel a squash, grate it and wash it in cold water. Mix the crushed garlic, rosemary, salt, pepper and a little oil and grease the lamb on all sides.

Put a pan on the fire with the rest of the oil and when it has heated up, put the lamb pulp. Brown well on all sides.

Put the lamb in an oven tray, put the red wine and soup (or a glass of water), cover with aluminum foil and bake at 160 degrees for an hour. Turn the meat from time to time on the other sides as well.

Remove the aluminum foil and place the potatoes next to the lamb. Bake for another 20 minutes, without foil on top.

At the end, mix the flour with a few tablespoons of sauce from the pan and a little water and pour everything into the pan. Bake for another 10-15 minutes on high heat.

You will get a delicious, juicy and browned lamb steak and a wonderful garnish, without the need for too much effort.


Method of preparation

Lamb meat with rosemary quickly marinated with Food Saver

Mix the ingredients prepared for marinating and grease the piece of lamb with them.

Home baton

Grease the pan with a little butter. Mix 250 g of milk powder with 100 g of cocoa. Boil 150 ml of water with


Potatoes with lamb leg

1. Divide the lamb pulp into four, wash and wipe with an absorbent kitchen towel. Season with salt and pepper, grease with a little olive oil, sprinkle with thyme and rosemary, sprinkle with red wine and leave in the fridge for a few minutes.

2. Meanwhile, peel and wash the potatoes, cut into suitable pieces, season with salt and white pepper and fry in hot oil on one side and on the other. Remove and drain on an absorbent napkin, and then place in a tray with a little oil.

3. Remove the lamb from the refrigerator and brown for a few minutes in a little oil. Then place it over the potatoes, cut the garlic cloves, place them in the pan and put them in the hot oven.

4. After sitting in the oven and browning, sprinkle the steak and potatoes with wine and serve with beetroot salad or lettuce, garnished with rosemary sprigs.


Baked pork meat with new potatoes

1. Season the pork leg with salt and pepper, rub lightly with olive oil and place in a pan with a glass of dry white wine, 4 tablespoons of olive oil and a glass of water. Cover with aluminum foil and leave in the oven over low heat for an hour and a half.

2. Add the freshly cut potatoes, onion and green garlic to the pan. If necessary, add more water & wine. The steak must not run out of liquid.
Cover the tray again and bake with it for about 30-40 minutes. Check the steak status. Squeeze a little lemon on top of the potatoes and add a little more olive oil. Bake for another 20 minutes to brown nicely.

Serve with a green salad with tomatoes and cucumbers.

PS: You can even marinate the pork meat a few hours before. Try a combination of lemon, olive oil, garlic and green pepper.


Roast veal with oven sauce and new potatoes

Baked veal steak is great for family meals or when we want to impress our guests. Veal is very tender and tasty, especially if it comes from a natural environment (preferably from the country). Being cooked correctly in the oven and without exaggerating in terms of seasoning, this can be one of the successful menus. I will show you how we can make this recipe for veal steak with new sauce and baked potatoes, very simple and fast.

Ingredients roast veal with sauce and new baked potatoes:

  • 1 kg veal leg (beef, beef)
  • 5 teaspoons tomato sauce (ketchup or a finely chopped small tomato)
  • 650 grams of small new potatoes
  • 5-6 large kalamata olives
  • 1 small onion
  • 1/2 capsicum
  • salt, pepper, paprika, dried thyme
  • green parsley
  • 2 small bay leaves
  • 1 glass of red wine (150 ml preferably sweet)
  • 3 tablespoons olive oil
  • 3 tablespoons tomato paste (100 grams)
  • 4 cloves of garlic.

Preparation of veal steak with sauce and new baked potatoes:

The meat is washed under a stream of cold water, cut into slices (about the size of a palm) and then seasoned with salt, pepper, paprika and thyme.In a grill pan put 2 tablespoons of olive oil and fry the meat on one side for a maximum of 5 minutes over medium heat, then on the other side for another 5 minutes.While the meat is frying, chop the onion, parsley, garlic, olives and red pepper.In a tray (I use yena) place the meat, then add the chopped vegetables: onion, garlic, olives, capsicum and wine. In a bowl, mix the broth with 100 ml of water and a teaspoon of olive oil and then pour it into the pan. At the end we put 2 bay leaves and chopped parsley.Place the potatoes in the pan with salt, pepper, olive oil and turn them on the other side to be evenly seasoned.Put both trays in the preheated oven at 230 degrees for 1 hour. After 30 minutes, mix in the meat tray and turn the meat on the other side. Then leave it for another 30 minutes or depending on preference (as you want the sauce to be - thicker or thinner).

Complexity Preparation time Nr. servings
low 1 hour and 15 minutes 4

Good appetite!

If you like my recipes, don't forget to like the page Facebook to keep up to date with the news on the blog.


Baked pork meat with new potatoes

1. Season the pork leg with salt and pepper, rub lightly with olive oil and place in a pan with a glass of dry white wine, 4 tablespoons of olive oil and a glass of water. Cover with aluminum foil and leave in the oven over low heat for an hour and a half.

2. Add the freshly cut potatoes, onion and green garlic to the pan. If necessary, add more water & wine. The steak must not run out of liquid.
Cover the tray again and bake with it for about 30-40 minutes. Check the steak status. Squeeze a little lemon on top of the potatoes and add a little more olive oil. Bake for another 20 minutes to brown nicely.

Serve with a green salad with tomatoes and cucumbers.

PS: You can even marinate the pork meat a few hours before. Try a combination of lemon, olive oil, garlic and green pepper.


Wash the meat well, carefully, so that no hairs remain on the meat. Peel a squash, grate it and cut it into small pieces.


Onions and garlic are washed, cleaned, leave as many green leaves as possible and cut into small pieces of about 2-3 cm.


Wash the potatoes well, peel them (or not), and if they are small, leave them whole. If they are larger, cut them into halves or quarters.


In a heat-resistant pot, I used an enameled clay, put the onion and cut the garlic into pieces. I sprinkled with a little olive oil, a little salt and freshly ground pepper. Over the onion and garlic I added the pieces of meat seasoned with salt and pepper. I put two cups of warm water, covered the pot and put it in the oven, setting the temperature of 160 degrees C, for 2 hours. From time to time, during baking, I took out the pot, I stirred the pot a little to mix the ingredients. I added the potatoes over the stew, the aromatic plants cut into strips, I mixed very lightly with a wooden spoon, trying to put the potatoes as deep as possible in the bottom of the pot, to stay in the sauce and cook. I put the pot in the oven for another hour. I served hot food. May it be useful to you!


How to make goat steak - Preparation

We will start by preparing the marinade for this meat, as marinating is a time consuming process. We will mix all the ingredients in a bowl, making sure that we have crushed the garlic as for mujdei, crushed. Mix well to blend the ingredients.

I usually use one of those zipped bags and proceed as follows: I put the meat in the bag, then pour in the marinated bag and rub a little to evenly distribute the ingredients on the surface of the meat, then close the bag using the closure system. The bag should be kept in a cool place, but not in the refrigerator, for at least eight or nine hours.

If you have one, you can use the vacuum cleaner to seal the bag, and the marinating time will be shortened from 8 hours to 3, because the vacuum created in the bag forces the marinade to blend better through the structure of the meat.

After this time, we will line a tray with baking paper and preheat the oven to medium temperature, ie 180 degrees Celsius in the case of electric ovens. We will wash and clean all the vegetables that we will then cut into large pieces and season them to our liking.

We will take the goat meat from the bag with marinade and we will put it in the tray, next to the portioned and seasoned vegetables. Over these, we will pour the remaining marinade, then we will cover the whole tray with aluminum foil, so that our preparation stays fragile and does not become too dry.

We will put the tray in the oven and let it cook for about two hours over medium heat. After this time, we will carefully remove the aluminum foil from above the tray and we will increase the oven temperature to 200 degrees Celsius, leaving the goat steak in the oven for another half hour.

After this time, our preparation is finally ready! Good appetite!