Recipes, page 5
Hot chicken wings
Prep__5 min Cooking__55 min Servings__2
Ingredients500 g chicken wings
1 cup flour
1 tablespoon paprika
salt, pepper
100 g butter
1 teaspoon hot paprika
1 teaspoon garlic powder
hot sauce to taste
- Mix the flour with the paprika, salt and pepper. Coat the wings well in this mixture and leave them to rest.
- Bake the wings in the oven for 40 minutes at 180 degrees. Then turn the wings and bake for another 15 minutes.
- Melt the butter and mix with the salt, pepper, garlic, hot paprika and hot sauce to taste. Stir well and pour over the baked wings.
Pork goulash
Prep__15 min Cooking__3 hours Servings__4
Ingredients500 g pork
2 onions
3 tablespoons oil
3 bay leaves
2 tablespoons sweet paprika
a tablespoon of flour
3 carrots
salt
pepper
vegeta seasoning
- Sauté the finely chopped onion in heated oil. Add a very little water so the onion does not burn
- When it becomes translucent, add the meat cut into cubes. Take the pot off the heat and stir it vigorously into the onion.
- Add the sweet paprika and chopped carrots, stir and pour in water to cover the meat.
- Return the pot to the heat, add the pepper and bay leaves.
- Cook covered for 2 hours and 30 minutes, adding water as needed.
- 5 minutes before the end add the vegeta and 1 tablespoon of flour mixed with a little water.
- Serve with macaroni or mashed potatoes.
Leg of lamb in the oven
Prep__15 min Cooking__2 hours 15 min Servings__4
Ingredients1.5 kg bone-in leg of lamb
1 bunch of thyme
2 sprigs of rosemary
2 cloves of garlic
6 tablespoons oil
salt, pepper
200 ml white wine
dried vegetable seasoning
1 kg potatoes
- Heat the oven to 180 degrees. Chop the thyme and half the prepared rosemary, as well as the garlic.
- Mix the herbs and garlic with half the oil. Coat the washed meat with the prepared marinade, salt and pepper it.
- Brown the leg on all sides in oil, in a large pot with heatproof handles.
- Pour 100 ml of wine over the leg and place the whole pot in the oven for about 60 minutes to simmer gently.
- Cut the peeled potatoes into halves, arrange them around the meat, season with salt and pepper.
- Pour the remaining rosemary and wine over the potatoes. Simmer in the oven for another 60 minutes.
Hunter-style beef steaks
Prep__15 min Cooking__45 min Servings__4
Ingredients500 g beef steaks
200 g button mushrooms
2 onions
2 cloves of garlic
2 tablespoons mustard
1 tablespoon tomato purée
50 ml red wine
50 ml cooking cream
oil
salt, pepper
- Slice the steaks and pound them well with a meat mallet.
- Season with salt and pepper and fry until browned.
- In the pan where you fried the steaks, fry the finely chopped onion and garlic.
- Add the mushrooms and sauté briefly. Brush the steaks with mustard and return them to the pan.
- Pour the wine, cooking cream, water and tomato purée over the dish and leave to simmer until the meat softens and the excess water evaporates.
- Serve the dish with mashed potatoes.
Pork shoulder in beer
Prep__1 hour 15 min Cooking__1 hour 45 min Servings__4
Ingredients1 piece of pork shoulder, 1.5 kg
1 bottle of 0.33 l beer
1 onion
3-4 carrots
2 pieces of celery
3 cloves of garlic
2 tablespoons tomato
1 tablespoon vinegar
2 tablespoons oil
1 teaspoon coarse salt
1 teaspoon sweet paprika, caraway, nutmeg
2 bay leaves
1 sprig of rosemary
- Remove the sinews from the meat, then prepare a coating - mix the garlic, salt, pepper, paprika, caraway and nutmeg with the vinegar. Coat the meat with this mixture and leave it to rest for an hour.
- Prepare the vegetables (onion, celery, carrot), wash and dice them.
- Heat the oven to a high temperature, put a little oil on a tray, lay down the shoulder and roast for about ten minutes to form a crust that will keep all the juices inside the meat.
- When the shoulder browns, take it out of the dish, arrange the vegetables and return the dish to the oven for a few minutes. Then return the shoulder to the dish and pour the beer over.
- Add the bay leaves, rosemary and tomato and roast at 190 degrees for an hour and a half. Then uncover the dish so the meat dries for a few minutes, and move the roasted meat to another dish covered with aluminium foil.
- Remove the bay leaves and rosemary from the remaining vegetables. Purée the vegetable and beer mixture or put it in a blender. If the sauce is too thick, thin it with water and boil until you get the desired thickness.
- The roasted shoulder, cut into slices, is served hot, drizzled with a little sauce and a side dish of your choice.