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Baked turkey pulp with honey, lemon and wine

Baked turkey pulp with honey, lemon and wine


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That's all I can say: wonderfully good, which will delight all your senses!

  • a turkey upper leg
  • 2 tablespoons honey
  • 1 lemon
  • 200ml rosé wine, but a dry white wine works better
  • 1 teaspoon rosemary
  • salt
  • pepper
  • olive oil

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Baked turkey pulp with honey, lemon and wine:

We wash the turkey pulp and tampon it with kitchen towels, we cut it from place to place and season it with salt and pepper, then we place it in a tray greased with olive oil.

In a bowl, mix the honey with the lemon juice and pour the wine and dried rosemary over them.

Grease the turkey pulp with this sauce, and pour the rest of the sauce into the tray.

Put the tray in the oven until it browns nicely on top, but from time to time we sprinkle the meat with the sauce from the tray.

We served the turkey pulp with boiled potatoes (as long as the fork went into them) and then pan-fried only with salt and cucumbers in vinegar.

Good appetite!


Cook with love

Born out of necessity, her passion for cooking grew over time and turned into the desire to become a professional in the field. On my blog you will find Romanian recipes but also from international cuisine, simpler or more complex, I hope - useful - for everyone. I expect you to know me better in my group https://www.facebook.com/groups/retetesipreparate/ and on the official page of the blog which is this https://www.facebook.com/Cook-with-love- 110667047130280 /

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Turkey with baked potatoes

Good morning, do you like turkey meat, how do you do it ??
I learned from my mother to do it like this, my mother always prepared us for Saint Basil, it was lunch and she told us to eat chicken or turkey so that we could be light all year round, because the process is always eaten, so that here
ingredients
1 whole turkey pulp -2.5 kg
2 turkey wings
6 new large potatoes
2 tablespoons butter
2 stems of celery
2 teaspoons paprika
1 clove of garlic
1 teaspoon ginger powder
1 teaspoon rosemary powder
1 lemon - juice
4 tablespoons olive oil
green parsley
red and yellow peppers
salt
Method of preparation
The whole pulp and turkey wings are washed, washed and cut in half. I deboned the upper leg and when serving I sliced ​​it (without skin - that's because we have kids in the family) I massaged the meat with salt and lemon juice.
I cleaned, washed and sliced ​​the potatoes. I cleaned the garlic hat from my mustache, washed it and cut it in half. I sliced ​​the celery stalks.
I put the turkey legs in a tray in the middle, over them I put the butter pieces. I arranged the potatoes on the edges. I added celery, garlic and seasoned with salt, ginger and rosemary. At the end I sprinkled good quality sweet red paprika. I sprinkled everything with olive oil and added two cups of water to the pan.
I wrapped the tray in aluminum foil and put it in the oven for 45 minutes. After this time I removed the foil, I added the pepper slices and I let the steak brown nicely for 30 minutes.
When serving, I sprinkled a lot of green parsley.
Serve pickled steak or favorite salad.
If you have enough time, massage the meat with salt, lemon juice and spices and let it marinate for a few hours.

For steaks to get tasty, tender and brown, add lemon juice, wine or flavored vinegar.


Baked turkey pulp with honey, lemon and wine - Recipes

For such delicacy
Don't wait for next Easter
Let the lamb be found
Through the market, through the freezer & # 8230

What you need (picture 1):
& # 8211 1 piece lamb leg

For maceration:
& # 8211 100 ml olive oil
& # 8211 1 cup red wine
& # 8211 2 teaspoons dried thyme
& # 8211 2 teaspoons cornflour
& # 8211 salt, pepper
& # 8211 3-4 cloves of crushed garlic
& # 8211 1 teaspoon honey
& # 8211 red peppercorns
& # 8211 a few bay leaves

Work plan:
& # 8211 mix the spices (with the crushed garlic) in a bowl (picture 2). Add the wine and olive oil (picture 3). Cover the meat with this spice mixture (picture 4)
& # 8211 cover with foil and leave in the fridge for at least 24 hours.
& # 8211 After the cooling time, we place the meat in a heat-resistant dish, we pour the bath in which it stayed and we can pour another glass of wine and a glass of water (picture 5).
& # 8211 Cover with aluminum foil (picture 6) and leave in the oven for about 40 minutes. Then we put the foil aside and let it brown for another maximum of one hour (picture 7).
& # 8211 Great appetite! (picture 8)

Preparation time: 150 minutes (excluding time in the refrigerator for maceration)


Boneless chicken legs with honey icing and balsamic vinegar

If I still have you talked the other day about how good potato gratins are for meals with more guests, I will propose today a recipe for roast chicken on a tray, which can be just as well on the menu for a festive meal. I don't know how you do it, but when I have more guests, I prepare two kinds of steaks, from two types of meat, to be sure that I can satisfy all tastes. Usually, I prepare a pork steak and a chicken or turkey steak, taking care to differ in ingredients and flavors (that is, for example, if I wrap the pork tenderloin in bacon, I do not choose a smoked chicken steak). Let's go back to our baby today. It is, more precisely, some boneless chicken legs, slightly spicy and sweet, with honey glaze and balsamic vinegar.

The steak can be prepared in full beforehand (only to heat it when necessary) or partially (put it in the oven when the guests come, being ready while you serve it with a glass and enjoy snacks and entrees). Whatever you do, it is good to let the chicken marinate for at least 30 minutes, so that the flavors penetrate the meat. As for the garnish, Gratin goes great with raw-dried ham and Parmesan cheese presented yesterday or, if you don't want to complicate it, some french fries or puree. Also, a green salad with balsamic vinegar vinaigrette works very well (to keep us in tune).

Ingredients (for 6 servings):
& # 8211 boneless chicken upper legs 1.2 kg
& # 8211 garlic powder 4 teaspoons with tip
& # 8211 hot paprika (preferably smoked) 4 teaspoons grated
& # 8211 ground cumin 2 teaspoons
& # 8211 sweet paprika 2 teaspoons grated
& # 8211 olive oil (can also be made of cakes) 4 tbsp
& # 8211 honey 150 g
& # 8211 balsamic vinegar 2 tbsp
& # 8211 sare

Wash the chicken, wipe it off with water and place it in a Jena bowl. Put the oil, the garlic, the two types of paprika, the ground cumin and a little salt on it. Mix well, well, making sure that the chicken pieces are evenly covered by the spices. Let the chicken marinate for at least 30 minutes. Meanwhile, heat the oven to 190 degrees. Cover the dish with aluminum foil and put in the oven. Leave for 25 minutes, then remove the foil and leave for another 10 minutes. Mix the honey with the balsamic vinegar in a bowl and pour half of it, evenly, over the chicken. Leave for another 5 minutes, then add the rest of the honey. If you want the chicken to make a little crust on top, grill the dish for 2-3 minutes. Otherwise, leave it for another 5 minutes and turn off the heat.

Let the chicken breathe for about 10 minutes, then serve it with the chosen garnish.


Baked lamb meat


Since Christmas, when I cooked a lot of turkey, I realized that from the multitude of trays, pans and cooking accessories, I miss one of the most useful: grill tray with grill. Why is this tray so useful? Because, when fried, the meat leaves a lot of juices and implicitly it will not brown nicely in the oven if it stays in a humid environment during the whole cooking. Grill tray, specially designed for steak, allows air to circulate around the meat and thus it browns / cooks evenly. In addition, the juice left by the meat drains into the tray, where it begins to caramelize easily during cooking and becomes a perfect base for the sauce. After a long search, I found it on KitchenShop and I used it successfully in the recipe for baked lamb meat, a recipe that we usually cook in a normal tray and I wanted to see the difference. And the difference was really felt!

Ingredients for 6 people:
& # 8211 a large lamb leg (3 kg)
& # 8211 5 tablespoons lard
& # 8211 strips of smoked bacon
& # 8211 a great head of garlic
& # 8211 3-4 cinnamon sticks
& # 8211 salt, pepper, rosemary to taste
& # 8211 2-3 glasses apart
& # 8211 a glass of white wine

First we wash and clean the lamb well, in several waters, using cold water. Then we push the meat from place to place with a sharp knife (the stings must be deep enough for the cinnamon to enter) and in each place we put a piece of smoked bacon and a clove of garlic. We do the same with cinnamon. Then prepare the tray: put the grill and 3 tablespoons of lard, distributed everywhere.

Place the lamb leg on the grill and massage it well with the rest of the lard, then season it with salt, pepper and rosemary to taste. Pour 2 glasses of water into the pan and put the pan in the oven heated to 220 ° C for 20 minutes. Then remove the tray, turn the meat on the other side and let it brown for another 20 minutes. When the meat is evenly browned, remove the tray again, add the wine, add more water if necessary and reduce the temperature to 190 ° C and leave the meat in the oven for 40-45 minutes. Remove the tray again, return the meat to its original position, raise the grill and take with a polish the juice left by the meat, which we will use in the last 30 minutes of cooking to sprinkle the meat from time to time. Depending on the size of the lamb leg, the cooking time varies, so I can't tell you the exact time, but I tell you that you have to turn the meat at least once and pour sauce over it from time to time, this will help. to form the delicious crust.

After you have tested the steak and you are sure it is ready, you can set the table! We served with a generous portion of salad and a less generous portion of French fries. I squeezed the juice left in the tray and served it as a sauce for those who wanted it (I'm not a fan, so I skipped this stage on my portion). The tray did its job very well, the meat was nicely browned evenly and honestly, I can't wait to make a turkey in the new tray, let's see how it behaves! Good luck and by the way, now that the Easter craze is over, lamb is much more accessible, so you can enjoy it!


Simple and accessible illustrated recipes

I've been eating turkey breast lately. It's good, nothing to say, but as the Romanian saying goes "cake, cake, but it's like a lightning bolt is working at the end of the week" I said to myself "let's make a turkey leg". Don't think that we don't eat other meat, fish will follow :) all in turn :)

1 turkey upper leg (I had a pretty small one)
1 glass of dry white wine
paprika, salt, pepper, rosemary

For the marinade:
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons chilli sauce
1 tablespoon olive oil
juice from a smaller lemon
2 bay leaves
a few peppercorns

I washed the turkey pulp and wiped it well with a paper towel. I rubbed the pulp with salt and pepper and placed it in a ceramic bowl. In a bowl I put honey, soy sauce, chili sauce, olive oil and lemon juice. I mixed well and poured the sauce into the bowl and then I put the turkey pulp. I turned the whole turkey pulp well to grease it well with marianta. I covered the tray with aluminum foil and put it in the fridge for a few hours (I left it in the fridge overnight). In the morning, after taking the bowl out of the fridge, I put the wine, rosemary, peppercorns, bay leaves and paprika as it contains.

I covered the bowl again with aluminum foil and put it in the oven. I think that after an hour, after the pulp was done (I checked with a fork) I took it out of the oven, removed the aluminum foil and put it back in the oven for another 15 minutes.

It can be served with pasta, natural potatoes, potato meatballs. I opted for the first option.


Menu

Italian morsels

Traditional fish eggs (Icre)

Mini mouth with tuna mousse and green olives

Chicken terrine covered with hot pepper jam

Salmon smoked cheese biscuit

Spread with candied cheese and apricots / pineapple

Raw salad and shrimp

Selection of Italian salami

York ham roll with salad of vegetables

In-house made pate

Baked Nile salt in Panko crust and Lemon-butter sauce

Garnish with fresh wok vegetables, crunchy salad and lemon

Cabbage rolls in cabbage leaves, with polenta, crispy bacon, sour cream and hot peppers

Baked pork roll and grilled marinated turkey breast

Garnish with baked golden potatoes with rosemary and thyme

Lettuce with olive oil, salt and lemon and Demi-glace sauce / Athens

Assorted fruit bar


1. Roast turkey with greens and wine

From this recipe, which I have put into practice several times, comes a very tasty steak that melts in your mouth. It is also very simple, all you have to do is mix the ingredients for the bait and keep the meat in the mixture for a few hours or even overnight and you can't go wrong.

  • 1 boneless turkey pulp
  • 2 cloves green garlic
  • 3 green onion threads
  • 2 cloves of garlic
  • salt pepper
  • paprika
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 cup wine
  • 2-3 tablespoons oil

We wash the turkey pulp and cut it into about three pieces.

Wash the onion and green garlic well and cut them into rounds. We clean and grind the garlic cloves. In a bowl put the wine, oil, salt, pepper, paprika, chopped greens, crushed garlic, dried parsley and bay leaf broken into small pieces.

Homogenize all this well and put the pieces of meat in this bait. We mix them, cover the bowl and let it sit in the fridge for a few hours. After it has been in the fridge long enough to take all the flavors, we put the meat with the spice mixture in a tray.

We put the tray in the hot oven, we can even cover it at first with foil. Let the steak cook over a suitable heat and not too quickly so as not to come out dry. We look at it from time to time and sprinkle it with the juice from the tray. When it is ready, take it out of the oven and keep it covered until serving to keep it tender.


  • 2 boneless turkey legs (400 grams in my case)
  • 25 grams of honey
  • 50 ml olive oil
  • 200 ml dry white wine
  • 1/2 teaspoon ground black pepper
  • salt, chili to taste
  • 1 cumin powder
  • 1 teaspoon chopped dried thyme
  • 2-3 strands of chopped basil
  • 1/2 teaspoon cassia (a kind of rougher cinnamon)
  1. Wash the turkey legs under a stream of cold water, then wipe with a paper towel.
  2. Salt and pepper the meat.
  3. Separately prepare the marinade: dissolve the honey in the wine, then add all the other spices.
  4. Add the meat to the bowl and put the lid on (or cover the bowl with cling film), then put the dish in the fridge and leave to marinate for about 2 hours.
  5. Remove the bowl with the turkey legs from the cold and preheat the oven.
  6. Put the dish in the preheated oven and let the turkey legs bake at 160 degrees until the meat is very tender (approx. 2 hours), sprinkling from time to time with the sauce from the bowl.
  7. In the last 5 min. place in the oven, remove the lid and let the thighs brown nicely.
  8. Portion the turkey legs and serve immediately, along with your favorite garnish (I chose mashed potatoes with carrots and decorated them with flowers from the garden and fresh thyme)

If you like this recipe for turkey leg in the oven, do not hesitate to give it 5 stars in the box below and leave me a comment on the blog. Don't forget that you also have the possibility to share the recipe on social networks, in order to help those who need it. Thank you!


Video: How to make Honey Lemon. Best Honey Lemon Recipe (July 2022).


Comments:

  1. Kienan

    No, not myself .. I read it somewhere

  2. Makis

    Now all is clear, many thanks for the information.

  3. Metaur

    It - is improbable!

  4. Beckham

    Are you, by any chance, an expert?



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