Lamb Burgers

Narda lamb burgers. Delicious lamb burgers, I recommend asking a lean cut of lamb chop and then do it.You can change the gruyere cheese, another cheese such as brie or camembert.
Ingredients:500 g lamb (eg pallet)Zest of 1/2 lemon2 tbsp. fresh thyme1 Tbsp. dried tarragon2 tablespoons parsley2 cloves of garlic1 small onionOlive oilSalt and pepper2 tablespoons breadcrumbs2 medium round tomatoes2 red onions girls2 bunches arugula100 g gruyere cheese8 slices of bacon4 hamburger buns or boys field1/2 cup mayonnaise1 Tbsp. mustard (Dijon or American)2 cloves of garlic2 tbsp. chopped thymeNarda
Preparation:Chop the lamb depicarcarne passing by machine or ask the butcher friend to do it. Chop garlic and parsley as small as possible. Then grate the onion and escurrirle excess liquid.Mix in a bowl: meat with lemon zest, chopped herbs, garlic, bread crumbs and grated onion. Add salt and pepper.With lasmanosbien clean, knead and squeeze the meat with your fingers (the more you knead better, as this makes the burgers not disarm).Divide into portions and shape them into hamburger. Place on a plate or platter with a little deaceiteo covered with plastic wrap.Keep in refrigerator, covered, until ready to cook conaceitede olive and sprinkle with fresh thyme.
Peel the tomatoes (dip for 30 seconds in boiling salted water and cut the cooking in cold water). Remove the skin and cut into quarters. Place on a greased plate with red onions, peeled and cut into rings of 2 cm. Add salt and pepper, olive conaceitede spray and sprinkle with fresh thyme. Remove the garlic and peel.Clean the arugula. Mix the mayonnaise with the garlic, mustard and thyme. Book breads spreads.In the middle of the fountain, place two cloves of garlic with skin. Take a medium oven for 25 minutes. Remove and set aside.Cook the burgers on a hot grill or griddle dehierrobien.Flip burgers and, in another part of the plate, put slices of bacon grilling and toasting bread (you can also place a slice of cheese on top of burgers).Once ready, assemble the sandwiches.Spread the bread with garlic mayonnaise, place some arugula, two or three bits of roasted tomatoes, the slices of cheese burger with gruyere, bacon and grilled onion rings.

Medallions of veal with artichokes

Easy Recipe: Medallions of veal with artichokes. This recipe is very easy and quick to prepare, and is ideal for preparing a special occasion or holiday.

You can use fresh or canned artichokes. Accompany this dish with a little arugula, although you can use any other type of salad. ingredients:

- 8 medallions of tenderloin steaks
- 8 canned artichoke hearts
- 4 Worcester sauce droplets
- Pepper
- 2 teaspoons chopped parsley
- Fresh Arugula
- Sal
- Olive oil

Method of preparation
     Wash and dry with paper medallions decocinaabsorbente.
     Heat elaceitey sear the medallions on both sides for five minutes. Season with Worcester sauce, a pinch of salt and pepper.
     Simmer for two minutes.
     Drain the artichoke hearts. Add them to the pan with the medallions, add parsley and heat all together for five minutes.
     Serve the medallions of artichoke hearts. Serve with fresh arugula.

Grilled tuna steak with vinaigrette

Difficulty: Beginner
Time: 15 min
Ingredients (4 people)
1 piece of tuna steak (500 grams).
3 tablespoons soy sauce.
3 tablespoons lemon juice.
1 lime.
1 orange.
8 type cocktail tomatoes.
1 fresh chives.
A sprig of basil.
Deaceitede 8 tablespoons oil.
Sal

How is it made:
Mix soy sauce, lemon juice, orange juice and olive elaceitede. In this mixture, put to marinate tuna for about 20 minutes.
In the oven, grilled tuna piece marinating medium temperature (180 °) for 15 minutes.
We reserve the juices of the roast for later use.
In a skillet, developed a green onion sauteed with julienned (thin strips), cocktail tomatoes and basil leaves. We put a pinch of salt.
Cut the tuna loin into slices and accompany the juices from the roasted tomatoes and basil-flavored cocktail.
At the last moment, the preparation can sprinkle with a little lemon zest.

comment dietary
The nuestracocinahabitual uncommon touch of basil sauce and flavoring desojacomo lasverdurasy fish, is the added value of this light recipe. Are these small and simple decocinalos tricks that help us make the dish more basic example of a more refined dish, perfect for a celebration menu. Economic and nutritious, is the common denominator of this recipe, two features undoubtedly highly appreciated these days, in which the excesses are often the standard pattern. The advice: buy fresh tuna with foresight and not on holidays, because the price difference is substantial, and freezing shortly (within days) remains intact nutritional quality, hygienic and organoleptic this healthy fish.

ESCALOPES A CREAM

INGREDIENTS:

1/2 kg veal escalopes fine
4 tablespoons flour
1 cup skim milk
200 g light cream (15-20% fat)
pepper
oil

PREPARATION:

     Leaving before the steaks for 2 to 3 hours in milk with salt, so they are soft. Drain, put them through flour, shaking the excess flour and fry. Book in a fireproof container.
     To make the cream, heat the cream in a small saucepan with a little salt and pepper and cook slowly for 10 minutes.
     Pour the cream over the steaks, heat another 15 m very slowly to prevent sticking, and serve hot.

     Note:
     It may take mushrooms to the cream.

Beef Goulash

INGREDIENTS:

500 grams of lean beef
1/2 onion
1 tablespoon olive oil
1 red pepper
2 tomatoes
2 tablespoons tomato paste
1 clove of garlic
1/2 cup (50 ml) of cream
1 teaspoon paprika

PREPARATION:

     Cut the meat into cubes, chop the onion, cut the pepper into strips and chop the tomatoes (after having blanching and peeling).
     Put oil in a pan and saute a little onion (until it becomes slightly transparent, then add the meat and browning the pieces.
     Pour 2 cups of water, salt and cook over low heat one hour. Add the tomatoes and peppers, leaving 30 minutes.
     While Chop garlic, add the cream, paprika and tomato paste. Mix well and add to the stew. Remove and serve hot.

     Note:
     If you have a pressure cooker, it's worth using it, because will reduce to 1/3 the time of preparation.

TURKEY ROLLS WITH HAM

INGREDIENTS:

600 g turkey breast
150g thinly sliced ​​prosciutto
2 tablespoons olive oil
1 and 1/2 tablespoon cornstarch
1 glass of white wine
1 cup water
1 stock cube
salt and pepper

PREPARATION:
     Cut the turkey breast fillets salpimenar very fine. Remove the ham fat parts. Place a slice of ham on top of each fillet, roll them up and tie them individually so they do not fall apart. Frying with two tablespoons of oil.
     In the same skillet, add the glass of wine, water and stock cube. Let simmer for 25 minutes. A half cooked, if the sauce is too liquid, add the half tablespoon of cornstarch to thicken.

     Note:
     The recipe can also be made with chicken breasts and / or ham. Since this dish keeps well, can you make more interest amount for a dish we solved within days.

BASQUE CHICKEN

INGREDIENTS:

1 kg of chicken pieces (but always
     bone, because it comes out juicier)
300 g red tomatoes
1 tablespoon olive oil
4 cloves of garlic
150 g Onion
1/2 teaspoon ground pepper
1 glass of white wine
1 stock cube

PREPARATION:

     In a nonstick pan with 1 tablespoon olive oil, brown the chicken pieces slowly. Remove and set aside. Meanwhile, cut the tomatoes into wedges, the garlic cloves into thin slices and onion rings.
     When browned chicken in the same pan with a small glass of water, have all the vegetables and cook for 15 minutes over low heat. Add the chicken pieces, the glass of wine and one of water, stock cube, pepper and salt if necessary.
     Cover and let simmer for 45 minutes, stirring occasionally. Serve fresh.

     Note:
     Since this dish keeps well, can you make more interest amount for a dish we solved within days.

STRIPS beef with peppers

INGREDIENTS:

600 g of lean beef
1 red pepper
1 green pepper
1 stock cube
1 small glass of white wine
1 clove of garlic
1 carrot
1 tablespoon cornstarch
2 tablespoons olive oil
salt and pepper

PREPARATION:
     Cut the meat and peppers into strips two inches wide of approximately, and the garlic into slices.
     Put oil in a frying pan and fry the meat antiadhere about 4 minutes, then removing it and leaving it aside. In the same pan, gently fry the peppers and garlic until peppers are tender.
     Incorporate the meat and season peppers. Pour desleída tablespoon cornstarch in a little water, add the stock cube chopped, add the glass of white wine and simmer for 30 minutes.

     Note:
     For this recipe you can use any piece of veal, where tender.

CHOPS BAKED SAXONY

INGREDIENTS:
8 Saxony Chops
2 large or 4 medium tomatoes
8 slices of cheese sandwich
oregano

PREPARATION:
     Turn oven to 180 degrees so that it warms. Stoning Saxony chops and cut the tomatoes into slices rather thin.
     Add salt and pepper the chops and place on a baking dish previously greased with a bit of oil. When the oven is hot, bake for 15 minutes.
     Remove the source, put on each chop with a slice of cheese and one or more (depending on size) tomato slices. Sprinkle with oregano and put back in the oven a few minutes until the cheese begins to melt. Serve immediately.

     Note:
     Although losing its characteristic form, remove the bone from the chops before baking it in the table will be more difficult, being already covered by the cheese.

CHICKEN chilindrón

INGREDIENTS:
1 chicken chopped and peeled
4 ripe tomatoes, peeled
2 peppers
1 onion
1 clove of garlic
100 g. of visible fat ham
1/2 cup white wine
olive oil

PREPARATION:
     Put 2 tablespoons oil in a skillet and brown the chicken pieces well on all sides. Remove and set aside.
     Add another 2 tablespoons oil in same skillet and saute the garlic and chopped onion. When the onion starts to acquire a tone transparent, add the ham cut into small cubes and shredded pepper Saute over medium heat for 10 minutes.
     Add the diced tomatoes, the half a glass of wine and the chicken and brown. Let simmer about 20 minutes, stirring occasionally.

     Note:
     Instead of peeling the tomatoes, you can use a can of crushed tomato.
     Since this dish keeps well, can you make more interest amount for a dish we solved within days.

SOLOMILLITOS with mushroom sauce

INGREDIENTS:
1/2 kg pork tenderloins
2 tablespoons olive oil
1 out of mushroom soup
1/2 onion
200 ml evaporated milk

PREPARATION:
     In a pan with two tablespoons of oil, brown the tenderloins simmering salted for 15 minutes previously. Then bake at 200 ° C for 10-15 minutes. Cool slightly and cut into thick slices.
     In the same pan fry the finely chopped onion and when golden pour evaporated milk and mushroom soup over. Stir well and cook over low heat until it forms a creamy and consistent. Salt if necessary. Serve hot.

     Note:
     The meat can be served with rice or salad.

MARINATED PORK CHOPS BAKED

INGREDIENTS:
8 pork chops (not too thin)
4 tablespoons oil
2 teaspoons chopped fresh parsley
2 cloves of garlic
1 teaspoon paprika
A little thyme
Bay leaves 3-4

PREPARATION:
     In a bowl, prepare the marinade by mixing the oil, parsley and minced garlic, thyme, paprika and bay leaf and stir everything together well.
     In a baking dish greased with oil, place the pork chops and water very well all the marinade. If possible, let stand a few hours.
     Bake in preheated oven at 200 ° C for about 20 minutes (depending on thickness of chops), so that they are made ​​but not dry. Serve freshly made.

VEAL WITH OLIVES

INGREDIENTS:
1/2 kilo of veal round steaks
2 tablespoons flour
4 tablespoons olive oil
250g pitted olives
1 small can mushrooms
1 small can of pepper
1 cup (100 cl) white wine
3 tablespoons tomato sauce

PREPARATION:
     Salt, flour and fry the steaks with a little oil. Drain and chop the olives, mushrooms and peppers.
     In the same pan, without removing the excess oil, put all the steaks, wine, 3 tablespoons tomato sauce, olives, mushrooms and peppers.
     Let simmer for 25 minutes, stirring a little occasionally to prevent sticking.

     Note:
     If you remember, let the fillets in milk several hours before frying, because there are so much more tender.

WHISKEY CHICKEN BREASTS

INGREDIENTS:
4 chicken breasts (about 600 g) of chicken
300 grams of mushrooms
1 cup whole milk
100 ml (half a cup scant) of whiskey
1 clove of garlic
2 tablespoons oil

PREPARATION:
     Cut the chicken into thick strips lengthwise, salpimentar and fry in a pan with the oil.
     Remove the chicken and in the same skillet, add the garlic and mushrooms and sliced ​​clean. Them to simmer until the liquid has evaporated that cast.
     Then add the whiskey, milk and chicken. Cook for 15 minutes over low heat and serve immediately.

     Note:
     This dish also can be given to children, because after cooking 15 minutes, all the alcohol has evaporated containing whiskey.

ROAST BEEF

INGREDIENTS:
1 kg of beef in one piece
     (Sirloin, hip, cover)
3 tablespoons butter
     pork or olive oil

PREPARATION:
     Salt the meat and wrap it with lard or dip it in the oil well. Meanwhile preheat the oven to 200 º C.
     Then enter the meat in the oven and roast 20 minutes. Occasionally baste the roast with its own juice, and if you just add hot water above.
     Remove from oven and let stand until the roast inside to cool slightly, then cut into slices 1 cm thick. Pour the sauce into a gravy boat, scraping the bottom to retrieve all the juice. Pour a few drops of lemon juice and serve hot.

     Note:
     Often we can not choose the size of the piece you buy. Therefore, we can choose a major piece of what we need, because then the meat on keeps well for several days. For the oven, calculate 20 minutes per kg of meat: Time (min) = Weight (kg) x 20.
     Serve with salad, green peppers, roasted potatoes, carrots peuqeñitas, etc.

BEEF POT

INGREDIENTS:
1 kg of beef stew
1 onion
150 g canned mushrooms
300 g canned peas
2 carrots
3 Studs
parsley
thyme
1 bay leaf
4 Grains Black Pepper

PREPARATION:
     Put 1 cup of water in a pressure cooker and then the meat, onion with cloves stuck in it, the bay leaf, peppercorns, parsley, thyme and sliced ​​carrots. Cook for 20 minutes.
     Open the pot, add salt to taste and toss peas and mushrooms, put the pot back another 15 minutes.

     Note:
     Since this dish keeps well, can you make more interest amount for a dish we solved within days.

Stuffed green peppers

INGREDIENTS:
4 green peepers round
4 tablespoons of rice
250 g of ground beef
1 egg
1.5 tablespoons flour
1 medium onion
1 stock cube
1 pinch of saffron
parsley
1/2 clove garlic

PREPARATION:
     Remove with a knife and the tail cap and empty green peppers from the seeds. Salt lightly inside and fill with a spoonful of uncooked rice and minced meat, previously mixed with 1/2 garlic, parsley and salt.
     Coat each pepper, filling meanwhile, first in beaten egg and then in flour. Then putting frying for a few minutes with the vertical part of the filling down taking care to not be empty. Knock them and fry 10 minutes, turning occasionally to be made everywhere.
     In the same pan, but having previously removed the remaining oil, fry the finely chopped onion until it starts to become golden, add a scoop of flour, a little saffron and two glasses of water, letting it cook for 3 minutes.
     Place stuffed peppers with crumbled stock cube and add water until they are almost covered. Cover the pan and cook slowly at least 30 minutes, or until peppers are tender.

Mince pie and mash

INGREDIENTS:
1/2 kg minced beef
1 onion
2 tablespoons tomato sauce
2 boiled eggs
1 package powdered mashed potatoes
250 ml of skim milk
1/4 liter water
2 tablespoons olive oil
1 tablespoon light butter
grated Parmesan cheese
Salt, pepper and nutmeg

PREPARATION:
     Cook the two boiled eggs.
     In a skillet heat two tablespoons of oil and saute the onion minced, it is clear (about 8 minutes), add the meat and continue sautéing until the meat is done. Pour 2 tablespoons of tomato sauce. Add salt and pepper, lightly.
     Meanwhile, heat the milk with water and add salt. Before it begins to boil, add the mashed potatoes and stir vigorously until puree is not too thick. Pour a tablespoon of butter and a pinch of nutmeg spoon.
     In an ovenproof bowl, arrange over the meat and sliced ​​boiled eggs. Top with mashed potatoes, sprinkle with grated cheese and put the entire surface preheated oven at 200 ° C for 15 minutes or until golden brown crust formation. Serve hot.

     Note:
     The puree can make homemade baking potatoes 1 kg of milk and water. After you pass through the food mill and add salt and a teaspoon of butter.

BASQUE CHICKEN

INGREDIENTS:
1 kg of chicken pieces (but always
     bone, because it comes out juicier)
300 g red tomatoes
1 tablespoon olive oil
4 cloves of garlic
150 g Onion
1/2 teaspoon ground pepper
1 glass of white wine
1 stock cube

PREPARATION:
     In a nonstick pan with 1 tablespoon olive oil, brown the chicken pieces slowly. Remove and set aside. Meanwhile, cut the tomatoes into wedges, the garlic cloves into thin slices and onion rings.
     When browned chicken in the same pan with a small glass of water, have all the vegetables and cook for 15 minutes over low heat. Add the chicken pieces, the glass of wine and one of water, stock cube, pepper and salt if necessary.
     Cover and let simmer for 45 minutes, stirring occasionally. Serve fresh.

     Note:
     Since this dish keeps well, can you make more interest amount for a dish we solved within days.

LOIN WITH RAISINS AND MUSHROOMS

 

INGREDIENTS:
Tape 500 g fresh pork loin
1 onion
3 cloves of garlic
100 g mushrooms
3 tablespoons currants
3 tablespoons olive oil
2 tablespoons soy sauce

PREPARATION:
     In a nonstick pan put the oil and fry for 10 minutes very finely chopped onion, along with the sliced ​​garlic and a few drops of soy sauce. Then add the raisins, loin, cut into thin strips and the rest of the soy sauce. Cook over medium heat another 10 minutes. Remove and set aside.
     In the same pan, now without putting more oil, lightly roasted sliced ​​mushrooms, stirring constantly to prevent burning. Then add the pork loin roast, mix well and serve hot.