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Chicken legs in a pot with grilled polenta

Chicken legs in a pot with grilled polenta


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Preparation: heat the onion rings with the chicken legs, after a few minutes add salt, pepper and paprika and quench with wine. Add the red pepper slices and finally keep the green onion tails. Add hot water and let it boil with a lid on low heat (I put a little water because it is slow in the cauldron and you don't need a lot of water, if you have to fill it until the thighs are done).

After the thighs are done and the water has dropped, the sauce remains well bound, add the chopped green onion tails and leave them for a minute and add the chopped coriander. While the chicken legs are boiling, we take care of the polenta. I made a thicker polenta in which I finally added a nut of butter with salt.

Then we turn the polenta on a plate and flatten it so that we have a large square of polenta 3-4 cm thick. Let it cool and cut it as desired, I made large rectangles. We prepare the butter with salt granules (I used Motte butter).

Put 2 generous slices of butter in a grill pan and when they have melted, add the polenta rectangles and let them brown well.

This polenta is a dream… it has a crispier salty crust and a soft and fragrant core, it is worth trying it at least once. I don't claim to have made great contributions to the culinary arts, but this grilled polenta is a delicious idea. After the polenta is ready, place it on a plate and garnish it with 2 legs and a little sauce and the meal is ready.


Duck legs with french fries and seasonal salad

The state in the kitchen, at the tail of the pan, during the heat, can be considered as an act of culinary heroism, if such a thing can be defined. Definitely, indefinitely, you do what you do and you still have to get through the kitchen, you can't let the mice in your stomach be agitated indefinitely. At a certain moment, you are taken by the packages with you wondering what to do with the buns you find in the caravan on the corner of the street or through the & # 8220furnished & # 8221 rooms with specialties on the ground floor of some blocks of flats, at road intersections.

Memories, memories & # 8230! I don't understand why something good was given up, which used to be found in the same caravans scorched by rain and snow & # 8211 sausage / boiled sausage, steaming, stuck in the horn heated on the inside, on some metal spikes that had a metal tube in it. electrical resistance. It was as if the mustard through which the sausage was rolled before putting it in the horn had a different taste or hunger made you believe something like that. Through the years & # 821760 & # 8211 & # 821770 paper bags with french fries with or without a schnitzel next to it, sold by stonemasons directly from wicker baskets were not to be discarded, quenching your hunger. The prices were much more convenient then, if we make a comparison with the taste / quality of today's street dishes found in the same places.

Of the street trade! I ask a salesman from such a stall why you put your caravan with your mouth just in the intersection, the answer came promptly, the world is still pretty much at the traffic light, I also take I have a penny.

What recipes do we prepare from duck meat? The whole rate, refrigerated, is convenient as a price for any housewife. Cut quickly, using a sharp knife and use separately, all kinds of dishes & # 8211 steaks and chest for steaks & # 8211 duck legs with vegetables on the tray, duck legs with baked potatoes, duck breast with beaten nettles and the rest (wings, back, tartlets) for soups & # 8211 sweet chicken soup and soups. The duck fat is fried and delicious scallops are obtained (true culinary delight, served hot, sprinkled with a little coarse salt and hot bread) and poultry lard, used as a flavoring ingredient and / or supplement for poultry fat in soups & # 8211 dumpling soup, chicken soup with tomatoes and dumplings, soup & # 8211 pumpkin soup and dishes & # 8211 cucumber food with duck legs. They can be bought separately, from the market, at slightly inflated and separate prices, duck legs and duck breast, refrigerated, but also duck liver, back with wings and tartlets, refrigerated or frozen. The duck is cooking and the whole & # 8211 duck with oranges.

Ingredients needed in the recipe: duck legs, potatoes, smoked cheese, garlic, pumpkin, eggplant, coarse salt, peppercorns, olive oil.

Ingredients

  • duck legs, fresh,
  • red potatoes,
  • eggplants,
  • pumpkins,
  • smoked cheese.

The duck legs are raised with a sharp knife on the skin side, up to the layer of meat. Add coarse salt and rub by hand to penetrate the salt through notches.

Heat a frying pan with high edges and the duck legs, notched, are put in the pan with the skin down, towards the pan. The duck legs are fried over high heat until a golden crust forms, then return to the side with more meat.

Continue to fry the duck legs, on the meat side, in the fat drained in the pan, until the meat becomes pink, soft and edible.

Step by step recipe

  1. Notch duck thighs with a sharp knife on the skin side.
  2. Fry the duck legs, notched, in a well-heated pan, first on the side with the notched skin.
  3. Frying duck legs, in the formed fat, on the meat side.
  4. Remove duck legs, fried, on a plate and cover with baking paper.
  5. Fry the straw potatoes in duck fat.
  6. Sprinkle smoked cheese on a large grater on hot fried duck fries.
  7. Preparing seasonal salads.
  8. Serve prepared with seasonal salads.

Roasting duck meat, a secret well kept by professional chefs! The professionals cook the duck legs, leaving the meat a bit uncooked / uncooked, according to my taste. Personally, I prefer not to put the pan in the oven, after frying on direct fire and to monitor ochiometrically, permanently, the process of frying directly on the flame until the meat becomes pinkish to white and no longer bleeds when it stings with the tip of the knife. After frying, the duck legs are removed on a plate and covered with baking paper, to rest for at least 15 minutes, during which time the meat is cooked.

In the duck fat, gathered in the pan, fry the potatoes, cut thinly & # 8211 straw potatoes, over high heat.

The fried potatoes in duck fat are removed in a bowl. Sprinkle over the fried potatoes, being warm, smoked cheese given on a large grater.

In the acastron with french fries, seasoned with smoked cheese, add the duck legs.

The close-up image shows the way the meat is fried, after the obligatory & # 8220 rest & # 8221.

The presentation of the dish will increase the appetite of professional gourmets, and the mysterious smells that spread in the kitchen and not only will quickly gather all the gourmets around the table.

The dish is served with a pumpkin and / or eggplant salad, fried in olive oil / grilled. The salad can be prepared in advance and served cold.

The dish is served on flat plates, to spread the dish and salads together.

The greedy will not resist the temptation to soak some hot bread in the salad dressing, even if the dish is garnished with potatoes.

For those interested, a green garlic sauce is welcome.

At such a feast, even if it is hot or precisely because of that, a cold beer is appropriate and applauded at the open stage.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Do not avoid duck and / or goose meat. You can get very tasty dishes, full of enticing smells and quick to prepare. Duck, goose, biblica can be prepared according to recipes used with chicken and / or chicken. Try it and you will not regret it.


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Aries in a cauldron with polenta and pickles

Step 1: Wash the meat well and then cut it into larger cubes.

Step 2: Put the butter in a bowl and then add the meat. Keep on low heat until the meat changes color. Stir frequently so that it does not stick.

Step 3: Then add the wine and garlic, mix and let the alcohol evaporate from the wine for a few minutes. Then put the lid on and leave on medium heat until the meat is done. Tastes.

Step 4: When the meat is done, take the lid, add the thyme, stir and leave on the fire until the juice drops. You can let it drop more or less depending on how much sauce you want.

Step 5: For the polenta, boil the water in a saucepan, add the butter and salt and when the water starts to boil, add the malai slowly and mix with a whisk. After you have finished putting the cornstarch, stir a little more with the whisk and then let the polenta boil to the desired consistency.

We wish you good appetite and increase cooking recipe for mutton in a cauldron with polenta and pickles.