Recipes, page 2
BBQ pork ribs
Prep__15 min Cooking__3 hours 30 min Servings__4
Ingredients- 2 kg pork ribs
- 5 teaspoons salt
- a teaspoon of pepper
- a teaspoon of garlic powder
- 8 tablespoons olive oil
BBQ sauce:
- 8 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon pepper
- 2 tablespoons oil
- 1/4 teaspoon smoked red paprika
- Rub the ribs well with the mixture of salt, pepper and garlic. Brush both sides with olive oil.
- Line a baking tray with aluminium foil, place the ribs on the foil and close the foil tightly. Use another piece of foil if needed. The meat should be well sealed. Bake at 175 degrees for 3 hours.
- For the sauce, mix all the listed ingredients in a small pot and bring to the boil. As soon as it boils, remove from the heat.
- After 3 hours take the ribs out of the oven, open the foil and brush the ribs on both sides with the prepared sauce. Return to the oven and bake uncovered for another 30 minutes.
Beef steaks in red wine sauce
Prep__15 min Cooking__1 hour 30 min Servings__4
Ingredients- 600 g beef steaks
- 1/2 l vegetable stock
- 3-4 cloves of garlic
- a few pickled red peppers from a jar
- 3-4 pickled gherkins
- salt, pepper
- bay leaf
- whole peppercorns
- rosemary
- 2 dl red wine
- a teaspoon of ground red paprika
- a teaspoon of horseradish
- Pound the steaks well, season with salt and pepper and sauté them in a deep pan in a little oil.
- Add water to the steaks, then the finely chopped pickled peppers and gherkins, bay leaf, peppercorns, horseradish and finely chopped garlic.
- When the water evaporates, pour in the wine and simmer in a half-covered pan until the steaks soften, adding water occasionally.
- Towards the end, dissolve the ground red paprika in a little water and stir it into the sauce. Serve the steaks with rice, mash or boiled potatoes and a green salad.
Chicken breast in mushroom sauce
Prep__20 min Cooking__30 min Servings__4
Ingredients- 600 g chicken breast
- 200 g button mushrooms
- 100 g onions
- 2 dl white wine
- a tablespoon of fresh dill
- 2 dl sour cream
- 60 g butter
- 1 dl lemon juice
- salt, pepper
- flour
- mustard
- Marinate the chicken breast in oil with finely chopped fresh dill and lemon juice. Season the marinade with salt and pepper, then fry the meat in butter.
- Sauté the onion and mushrooms with a little flour, mustard, white wine and sour cream to make the mushroom sauce.
- Place the fried chicken breast on a plate and pour over the mushroom sauce. Enjoy!
Sweet cabbage with lamb
Prep__1 hour Cooking__2 hours Servings__4
Ingredients- 0.5 kg lamb leg meat
- 0.5 kg lamb neck meat
- salt
- ground and whole pepper
- 1 large head of sweet cabbage
- oil
- 1 red onion
- 1 tablespoon flour
- 1 tablespoon sweet paprika
- 1 tablespoon crushed hot paprika
- parsley
- 4 cloves of garlic
- 100 ml tomato juice
- 1 green pepper
- This recipe calls for boneless lamb. Cut it into smaller pieces, season with salt and pepper. Place in a cooking pot and cover with water.
- Add a few whole peppercorns. Leave to cook over medium heat for about 1 hour. Heat oil in a pan. Add finely chopped red onion.
- When the onion turns translucent, add the flour, sweet paprika, crushed hot paprika, finely chopped garlic and parsley leaves. Fry briefly and set aside.
- Pour a little oil into a baking dish (preferably ceramic/earthenware, with a lid) and add the contents of the pan. Cut the cabbage into larger pieces and place in the dish. Put the lamb over the cabbage and pour in the cooking water.
- Add the tomato juice and one green sweet pepper and mix everything well. Add a little more water if needed. Cover and bake in the oven at 150 C for about 45 minutes. Serve hot. Enjoy!
Pork chops
Prep__5 min Cooking__40 min Servings__4
Ingredients- 4 pork chops
- 3 tablespoons flour
- 150 ml oil
- 1 tablespoon dry seasoning
- 3 glasses of water
- parsley
- Pound the chops to thin them a little, rub in the dry seasoning and leave for 5-10 minutes.
- Coat the chops in flour, place them in hot oil and fry on both sides for a few minutes.
- Stack the chops in a pot, pour in two glasses of water and simmer over medium heat. Add the last glass of water while simmering.
- After adding the third glass, uncover the pot and let the excess water evaporate.
- Shake the pot occasionally so the chops do not stick to the bottom. Serve the chops hot with a side dish of your choice and salad. Enjoy!