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Pork leg breaded with ham and garlic in the oven

Pork leg breaded with ham and garlic in the oven

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In the pork leg, which I placed in a tray, I made a few notches in which I inserted ham and garlic, then I sprinkled with salt, pepper, basil and rosemary.

I poured olive oil, then wine and a little water, covered with aluminum foil and put in the oven for about 40 minutes.

Then I put the foil aside until it browned.

I served it with smoked sausages ... a treat!

Great appetite!

Pork leg stuffed with vegetables


  • 1 kg boneless pork leg
  • 1 onion
  • 2 cloves
  • 5-6 cloves of garlic
  • thyme
  • salt
  • 1 glass of white wine
  • 1 glass apart

For the filling:

  • 300 g mushrooms
  • 2 onions
  • 1 carrot
  • 1 bell pepper
  • 1 tablespoon rice
  • 1 or
  • green parsley
  • salt
  • peppercorns

Method of preparation:

Cut the pulp horizontally and beat it so that it does not remain thick. carriages mushrooms and onion cut and let all the juice drop. Add the grated carrot, chopped pepper, greens, egg and softened rice, salt and pepper, spread the filling on the cam piece or put it in the middle.

Roll and tie with string so that it does not fall apart. seated pulp stuffed in the pan with a little oil, chicken onion cut in half with a toothpick stuck in each half, you add garlic cut into small pieces, thyme, salt, pepper drums.

Pour the water and put the camel in the oven, covered. After half an hour you drink the wine. When the cam has boiled, leave it uncovered to brown on both sides. Cut the camel when it is cold and add the hot sauce.

Blonde EVA & # 8216News Channel & # 8217 makes baked steak, breaded with garlic and bacon

Even if she has a silhouette to keep, Paula Chirila & Eva from the Antena 1 news channel does not avoid the joys that the traditional Romanian cuisine can offer her. She even has housework in this regard. Anyone who has heard of Paula's baked pork steak recipe has only words of praise for the cook. And we, listening to what the friends that the beautiful blonde invited to the table say, we kept dying to find out the recipe of the delicious culinary preparation. The star of Antena 1 agreed to reveal it to us, in order to offer it to our readers. Here's how Paula prepares the steak: & # 8220Take a piece of pork meat, grease it with special spices (commercially available) and a little crushed garlic, put it in a bowl in which to pour white wine & # 8211 preferred dry, because otherwise the steak will turn out too sweet -, then add peppercorns, bay leaves and cloves of garlic cut into pieces, plus a pinch of salt and pepper after inspiration (be careful not to be overly inspired, but in moderation in all!). The wine must reach the bowl in which I put the steak about halfway through the meat.

The meat is thus prepared cold for about one & two days, in order to penetrate well with the stick, during which time it is turned on one side and on the other (two, three times a day). Then spread the meat with the garlic pieces and bacon in the small notches you make with the knife from place to place. Grease a pan with oil, then put the meat inside, then pour the juice in which it was (you can add a little water along the way), cover with aluminum foil and bake. After the meat has boiled well, remove the foil and leave it for a while until almost all the juice evaporates and the steak browns a little.

About the steak that she specializes in, Paula says that it can be eaten hot, with different garnishes, but cold is just as delicious & # 8221

Baked pork pastrami

I thought of starting 2011 with one of the simplest recipes: baked pork pastrami. Of course, you can eat pastrami as you buy it, because it is smoked and delicious, but it will be 10 times better if you improve its taste a little and cook it before eating it. I made this pastrami instead of the classic Christmas steak and everyone was very excited. In addition, pastrami has no fat and that's a big plus.

& # 8211 a whole piece of pork pastrami (1 kg)
& # 8211 3 slices of bacon, cut into pieces
& # 8211 3 tablespoons olive oil
& # 8211 a head of garlic
& # 8211 spices: salt, pepper, mixture of spices for pork, mustard seeds, garlic powder, dried herbs: parsley, thyme, rosemary, etc.

I greased the pastrami well with olive oil.

Then I mixed the spices & # 8230

& # 8230and I rubbed the pastrami with the flavored mixture.

With a very sharp knife I cut the pastrami diagonally, from right to left and vice versa.

Then I breaded the meat with the pieces of bacon and garlic cloves. I put everything in a steak bag that I tied tightly and put it in the oven heated to 180 degrees.

After 40-45 minutes, when I opened the bag, the whole house was invaded by the aroma of breaded pastrami. That gives the steak, I thought! And the good part is that it is just as delicious and fresh out of the oven but also after it has cooled. Good luck, I say!

Pork steak breaded with garlic

Today I propose a steak that will surely make any meal more special. It is simple to prepare, and garlic gives it a special note, along with the spicy crust of spices. The idea is to prepare it when you are not hungry, because it takes some time :))

& # 8211 reinsert the meat in the oven for another 30 minutes, to brown nicely

& # 8211 after removing from the oven, let it cool down for another 10 minutes, portion it and serve it with your favorite garnish


I follow your blog posts closely. I like the way you write. That determined me to open a Blog myself. I want to join your community and I will post my opinions every day. I've already started. This is my Blog:
I invite you to exchange links in Blogrol. That's if you like the way I write, of course.
I am at the beginning but I hope we will be friends in the future.
If you are interested contact me at: [email protected]
I will continue to follow you! Keep it like this!

I follow your blog posts closely. I like the way you write. That determined me to open a Blog myself. I want to join your community and I will post my opinions every day. I've already started. This is my Blog:
I invite you to exchange links in Blogrol. That's if you like the way I write, of course.
I am at the beginning but I hope we will be friends in the future.
If you are interested contact me at: [email protected]
I will continue to follow you! Keep it like this!

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Pork steak breaded with garlic

If it's a big feast, only tender pork, caroled over a high heat and flavored by your house, fills our house with sweet cravings and scents. You don't even need a garnish for such breaded meat, but if you have to, throw them next to some potatoes caressed with greasy butter and rosemary to make your feast.

For 6 servings, 250g / serving
Preparation time: 90 minutes
Degree of difficulty: low

Ingredients: 1 kg pork (neck, chop, pulp), Spornic La Foc Mare oil, 10 cloves garlic, mustard, tomato paste, soy sauce, salt, pepper, dried herbs (parsley, basil, oregano, rosemary)

We take a healthy piece of pork and cut small holes in it. Peel the garlic cloves and put one in each cut, taking care to deepen them as well as possible. Rub the meat with oil, salt and pepper and wrap it in aluminum foil. Bake at a temperature of 200 - 220 ° C for an hour and a half. While the kitchen starts to smell like a holiday, we make a mustard sauce, tomato paste, soy sauce and dried herbs. Grease the already cooked steak with plenty of sauce and bake for another 30 minutes, to get a crispy and flavorful crust.

Lamb leg breaded with baked bacon

A tasty recipe for lamb meat breaded with bacon, spices, garlic, oil, white wine, bay leaf and peppercorns.


  • 1 leg of lamb
  • 100 g thinly sliced ​​bacon
  • spices for which lamb
  • 2-3 cloves of garlic
  • tray oil
  • a glass of white wine
  • 1 bay leaf
  • a few peppercorns

Method of preparation:

Peel the skin and, with a knife, make pockets in which to insert the slices of bacon. Season it and put it in a pan in which you add 50 ml of oil and a glass of water, pepper and bay leaf.

Put in the oven and during cooking, be sure to sprinkle the meat with the sauce from the pan. When it is almost ready, put the crushed garlic and the wine over the meat and leave it until it catches a beautiful, golden crust. You bring it to the table with lettuce.

Pork leg breaded with garlic and smoked sausage

Browsing the culinary blogosphere I came across the blog & # 8221Tocana de cuvinte & # 8221
The breaded pork leg made my eyes rest for a long time on the blog and the thought of being obsessed with this simple but special steak, inspiring me for the weekend menu.
I did not follow the recipe but only the idea.
Thanks Smaranda :).

a piece of pork meat
3 homemade sausages, smoked
10 cloves garlic
150 ml of red wine
50 ml soy sauce
30 ml olive oil
a tablespoon of honey
juice of half a lemon

I had a pork leg of about 20 cm.
I chose it with a little fat.
With the help of a knife I made holes along the thigh.
My sausages were well smoked and came in easily, but if they are softer, Smaranda recommends that they be lightly frozen.
After inserting the sausages I made holes with the tip of a knife and put the garlic cloves, whole, where I found free space :)))

In a bowl I mixed like this: wine, soy sauce, olive oil, rosemary, lemon juice, salt and pepper and honey.
I homogenized and greased the pulp on all sides.
I put in a bowl the pulp, a piece of smoked brisket, sliced, pieces of sausage, I poured the rest of the liquid and I kept it in the fridge for 24 hours.

I preheated the oven, put all the meat in a pan, added a little more oil and wrapped everything in baking paper.

I put the tray in the oven, over medium heat, for 1 hour and 30 minutes.
I took out the paper and left it for another 30 minutes, turning it on the opposite side to lightly brown.

I put the polenta, I took the kneaded cheese out of the jar, pickles and ... good appetite!


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