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Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Meat roll:

We start by mixing the minced meat with eggs and well squeezed bread and season to taste with salt and pepper. On an aluminum foil, distribute the bacon slices nicely and spread them over the meat composition. Put the diced cheese and the sliced ​​peppers and start rolling slowly with the help of aluminum foil. Once rolled, we leave it wrapped in aluminum foil and put it in the tray and put it in the preheated oven at 180/190 degrees for 40/45 minutes, then we take down the aluminum foil and leave it for another 10 minutes. nicely brown the ribs on top. Good appetite! : D


Pork roll

1. Wash the muscle and line it with a towel to dry. Cut into a thin slice of meat, 1-1.5 cm, which can be rolled. Beat the schnitzels a little with a hammer and season.

2. Cut the chicken breast into strips, which are fried in a pan with a little oil. Sprinkle with a pinch of salt and pepper and set aside.

3. Clean the mushrooms, wash and boil in salted water for 5-6 minutes. In a bowl, beat the eggs, add the green onions and chopped hot pepper, salt and diced mushrooms. Pour into a hot pan with a tablespoon of oil and fry over medium heat.

4. Place the omelet on the slice of meat, and place the strips of breast wrapped in bacon in the middle. Roll the meat, tie it with string, grease it with oil and place it in a baking tray. Add 100 ml of water and bake in a hot oven at the right heat for 30 minutes. 5 minutes before it is ready, untie the threads and sprinkle the steak with the sauce from the pan.

3 / 5 - 1 Review (s)

Chicken roll!

Chicken roll is very easy to prepare. You can cook it for both everyday and festive meals. It is an excellent alternative for sausages: delicious and useful!

INGREDIENTS (FOR 2 ROLLS):

-1300 g of chicken (2 breasts + upper thighs (without skin and bones))

-a spoonful of spices for chicken

-salt, ground black pepper - to taste.

METHOD OF PREPARATION:

1.Wash and dry all pieces of meat.

2.Put the chicken legs between 2 pieces of food foil and beat them a little with the meat hammer, to give them an approximately equal thickness.

3.Put the beaten meat in a deep bowl. Add salt and ground black pepper to taste, spices for chicken (or those you like), a little gelatin and garlic passed through the garlic press. Mix very well.

4. Remove the small portion of meat, which is attached to each chicken breast. Then incompletely cut the chicken breast in half, starting from the thicker edge: this way it will look like an "open book" and a larger surface.

5. Cover each chicken breast with cling film and beat it with a meat hammer on both sides to make it softer and evenly thick. Proceed similarly to the pieces, which you separated from each chicken breast.

6.Then overlap the large chicken breast with the piece of meat, which you previously separated from it, at the edge. Lightly beat them with a hammer to join.

7. Sprinkle the meat "top" with salt, ground black pepper, chicken spices and a little gelatin. If you want, you can spread it with mayonnaise or cover it with a layer of fried mushrooms, chopped greens, etc. (we left it as is).

8. Spread the chicken legs on the "top" of the chicken breast. Then roll it into a compact roll with cling film. To give it a more neat shape, roll it a few times on the work surface, twisting the ends of the food foil at the same time.

9. Wrap the roll with another 1-2 layers of cling film, tying the ends at the end.

10.Then wrap it in 2 layers of aluminum foil, bending their ends so that they do not overlap (in different directions - otherwise you risk unfolding).

11.Doing similarly, prepare the other roll. Put them in a deep pan and pour boiling water over them (this should be half their height).

12. Bake the chicken rolls for 60 minutes in the preheated oven to 180 ° C.

13. Allow them to cool completely, then refrigerate for a few hours.


Chicken roll!

Chicken roll is very easy to prepare. You can cook it for both everyday and festive meals. It is an excellent alternative for sausages: delicious and useful!

INGREDIENTS (FOR 2 ROLLS):

-1300 g of chicken (2 breasts + upper thighs (without skin and bones))

-a spoonful of spices for chicken

-salt, ground black pepper - to taste.

METHOD OF PREPARATION:

1.Wash and dry all pieces of meat.

2.Put the chicken legs between 2 pieces of food foil and beat them a little with the meat hammer, to give them an approximately equal thickness.

3.Put the beaten meat in a deep bowl. Add salt and ground black pepper to taste, spices for chicken (or those you like), a little gelatin and garlic passed through the garlic press. Mix very well.

4. Remove the small portion of meat, which is attached to each chicken breast. Then incompletely cut the chicken breast in half, starting from the thicker edge: this way it will look like an "open book" and a larger surface.

5. Cover each chicken breast with cling film and beat it with a meat hammer on both sides to make it softer and evenly thick. Proceed similarly to the pieces, which you separated from each chicken breast.

6.Then overlap the large chicken breast with the piece of meat, which you previously separated from it, at the edge. Tap them lightly with a hammer to join them.

7. Sprinkle the meat "top" with salt, ground black pepper, chicken spices and a little gelatin. If you want, you can spread it with mayonnaise or cover it with a layer of fried mushrooms, chopped greens, etc. (we left it as is).

8. Spread the chicken legs on the "top" of the chicken breast. Then roll it into a compact roll with cling film. To give it a more neat shape, roll it a few times on the work surface, twisting the ends of the food foil.

9. Wrap the roll with another 1-2 layers of cling film, tying the ends at the end.

10.Then wrap it in 2 layers of aluminum foil, bending their ends so that they do not overlap (in different directions - otherwise you risk unfolding).

11.Doing similarly, prepare the other roll. Put them in a deep pan and pour boiling water over them (this should be half their height).

12. Bake the chicken rolls for 60 minutes in the preheated oven to 180 ° C.

13. Allow them to cool completely, then refrigerate for a few hours.


Ingredients for children's meat roll

We present a roll of snail-shaped meat, very healthy, which will bring the little one the intake of vitamins and proteins that his body needs. Thus, you begin the preparation of the "dumplings" with the meat roll, preferably made of chicken, which will serve as the home of the merchant. There it is here the recipe for a simple and very delicious roll!

We move on to the construction of the snail and we reach the stage where you have to form its body, which will be made of rice. It is preferable to choose a rice with a round grain, which does not lose its shape during cooking. For an absolutely delicious taste, we advise you to boil rice & icircn chicken soup.

In order for the edible animal to be complete, it needs eyes, which you make from small pieces of olives, a few hairs, from parsley, carrot antennae and a so-called "grass patch", which will be made from boiled peas. The end result will be like the one in the picture and you can be sure that there will be no trace of snails left on your child's plate.


Ingredients rolled minced meat in bacon

  • 750 grams of minced beef (you can also use pork, not too fat, but not dry)
  • 450 grams of bacon
  • 1 medium-sized onion (80 grams)
  • 1 red bell pepper (120 grams)
  • 1 celery stalk celery
  • 2 large garlic cloves (or 3-4 smaller, or to taste)
  • 1 or
  • 1 white bun (80 grams) soaked in water and squeezed
  • 1 bunch of chopped green parsley
  • 50 milliliters of whipped cream
  • salt to taste
  • 1 teaspoon grated freshly ground black pepper
  • spices to taste, I used ½ teaspoon ground cumin, ½ teaspoon ground coriander seeds and ¼ teaspoon nutmeg

for potato garnish with rosemary (optional)

  • 1 kg. of potatoes
  • 2 rosemary twigs
  • 1 teaspoon oil
  • salt and pepper

How to prepare meat roll in bacon

1. We start the preparation for this meat roll by finely chopping 150 grams of bacon. We clean, wash and chop the onion, celery stalk and red bell pepper. We put the chopped bacon in a cold pan, together with 2 tablespoons of water. Place the pan on medium heat and gradually heat it. When it starts to sizzle loudly, reduce the heat to low. Continue cooking on low heat until the fat in the bacon melts and it begins to brown.

2. Remove the bacon in a saucer and set aside. In the remaining fat in the pan, add the onion, celery and diced pepper. Saute them on low heat for 4-5 minutes, stirring occasionally, until they start to soften. Remove the pan from the heat and let the vegetables cool, as well as the browned bacon.

Observation: according to taste and availability, 150 grams of diced mushrooms, hardened or raw, can be added to this meat roll. Keep in mind, however, that mushrooms bring an important contribution of moisture and if you add them, it is better to give up cream for cream, whose role is about the same, to keep the meat composition moist.

The network woven of bacon

3. On a chopper, arrange slices of bacon in parallel, side by side. We need to cover with slices of bacon an area of ​​about 40 * 25 cm. We lift one end of the bacon slices, in pairs, one yes, the other yes, as seen in the picture below. It is best to start either from the left or from the right, at choice, and to take into account the one we started with, the first or the second. I started from left to right, with the second slice.

4. Place a long slice of bacon or as many as will be needed to complete the entire length perpendicular to the remaining uncut slices. I needed two slices, which I spent on top of each other. I made sure to fold them over one of the slices in the opposite direction, so that they could not be seen on the opposite side, which will be visible at the end.

5. Above the slice (the 2-3 slices) placed longitudinally go down the slices that I raised in step 3. In the opposite direction, starting from the part where I started at the first folding (left, in my case), we bring on top of the slice placed the ones that were not folded for the first time. In my case, I start with the first slice and continue with everything without a husband. Right next to the folded slices, we place a new row across, then lift the slices into place.

6. We continue to “weave” the slices of bacon in this way until we obtain a network of beautifully woven bacon, with which we will carefully wrap our roll of meat. We leave the braided bacon on the shredder, we will need it in just a few minutes.

Preparation of the minced meat composition and assembly of the roll

7. In a large bowl, add the minced meat, soaked and well squeezed bun, 1 egg, the hardened vegetables in step 2, the browned bacon in step 1, the whipped cream and the chopped green parsley. Add salt to taste. I add 10-12 grams of salt to this amount of meat, taking into account how salty the bacon is. Add the desired pepper and spices (or do not add them, if you do not want) and now add the crushed garlic.

8. Knead all the ingredients well, to make sure they are homogeneous, something that will not succeed by mixing with a spoon. If we don't want to touch the meat with our hands, we put on disposable gloves and knead. No need to exaggerate, stirring for minutes on end, the only important thing is that everything is perfectly homogenized. After the composition has been homogenized, we shape it into an oval shape and place it on top of the bacon net waiting for the chopper.

9. Lift the edges of the braided braid of bacon and wrap them in the meat roll, fixing them well. Even if it is not perfectly wrapped in bacon, there is no problem, the roll will still get enough taste and tenderness from the bacon. In addition, it will be presented with the opposite side up.

Cooking in a slow cooker or oven

10. As I told you from the beginning, my intention was to serve this minced meat roll in bacon as the main course, so I also needed a garnish. I took advantage of the fact that in the slow cooker CROCK POT 6.0L Digital DuraCeramic Sauté, in which I cooked the dish, there is enough space for a potato garnish that can be cooked at the same time as the meat, "stealing" flavor and taste good from this. So, I cleaned and washed the potatoes, cut them into quarters, mixed them with just 1 teaspoon of oil, salt, pepper and chopped rosemary and put them in the Dura Ceramic detachable bowl. I added a few whole sprigs of rosemary for more flavor.

11. So we pull the potatoes from the middle to the edge and make room for our bacon roll wrapped in bacon. We place it nicely, with the perfectly covered part of the bacon facing up. We put the removable vessel in its place, in the CROCK POT, cover it with the lid and set the high temperature (position 2), for 3:30 hours. And we see life beautifully, while a complete meal is cooked quietly under the lid!

12. At the end of 3:30 hours, in the slow cooker our roll is perfectly cooked, juicy and tasty and the potatoes are also well penetrated.

13. To brown the bacon on the surface of the roll well, turn on the oven and set it to the grill function, 230 ° C. As the slow cooker bowl is removable, we grab it carefully, using gloves, and place it in the oven at a height located in the upper half. In just a few minutes, the bacon that wraps the minced meat roll will brown perfectly.

For cooking in the oven: preheat the oven to 180 ° C and prepare a tray with baking paper. Place the meat roll in the pan, with the side with the bacon joint at the base. Put the roll in the preheated oven at 180 ° C, at an average height, for 1 hour. Raise the oven temperature to 230 ° C, grill function, and brown the roll for 10 minutes.

Service

I already told you, this roll can be served hot or cold, as you prefer. As I wanted to serve it as a main course, I carefully removed it from the bowl and let it rest for 7-8 minutes. Meanwhile, I took the potatoes out of the slow cooker bowl, using a whisk. An excellent juice remains in the bowl, it's just the juice of the meat, which will coagulate like an aspic if you let it cool. If you want, you can prepare a super tasty sauce with this precious liquid. I mixed the potatoes with chopped green parsley and devoured the food, testing on this occasion the mustard donuts put this year. It was really good, be well!


Chicken roll with liver filling

Step 1: You will wash the net and & icircl you will hit with the hammer (same as for schnitzels)
Step 2: You will wash the liver and then you will drain the water
Step 3. Finely chop the mushrooms
Step 4: You will grate the cheese
Step 5: You will clean the garlic and crush it
Step 6: You will put 3 tablespoons of olive oil in a pan and you will put the livers and mushrooms there. You will let them cook for 2-3 minutes
Step 7: Add over them the wine, half the amount of & bdquoverdets de Provence & quot, c & acircteva peppercorns, salt. Leave it on the fire for another 5 minutes, after you have covered the pan with a lid. This mixture should stay on the fire until it has decreased from the amount of wine (about 2/3 of the wine should decrease). Take these ingredients off the heat and leave them to cool. After that, chop the liver and boiled spinach
Step 8: Turn the oven to 200 degrees
Step 9: Spread the chicken / turkey fillet on a piece of plastic wrap and start filling it with liver, mushrooms, spinach and cheese. Roll to get a roll and secure the meat with toothpicks
Step 10: You will grease the roll with garlic, with the rest of the olive oil, with salt, pepper, with the rest of the & bdquoierburi de Provence & quot
Step 11: You will put the roll in an aluminum foil and put it in the oven, not before putting it in the tray with a little water.
Step 12: The roll will stay in the oven for about 40-45 minutes and you will let it cool before slicing it. You can serve it with any garnish


Ingredients for children's meat roll

We present a roll of snail-shaped meat, very healthy, which will bring the little one the intake of vitamins and proteins that his body needs. Thus, you begin the preparation of the "dumplings" with the meat roll, preferably of chicken, which will serve as the home of the merchant. There it is here the recipe for a simple and very delicious roll!

We move on to the construction of the snail and we reach the stage where you have to form its body, which will be made of rice. It is preferable to choose a rice with a round grain, which does not lose its shape during cooking. For an absolutely delicious taste, we advise you to boil rice & icircn chicken soup.

In order for the edible animal to be complete, it needs eyes, which you make from small pieces of olives, a few hairs, from parsley, carrot antennae and a so-called "grass patch", which will be made from boiled peas. The end result will be like the one in the picture and you can be sure that there will be no trace of snails left on your child's plate.


Ingredients for children's meat roll

We present a very healthy snail-shaped meat roll, which will bring the little one the intake of vitamins and proteins that his body needs. Thus, you begin the preparation of the "dumplings" with the meat roll, preferably made of chicken, which will serve as the merchant's house. There it is here the recipe for a simple and very delicious roll!

We move on to the construction of the snail and we reach the stage where you have to form its body, which will be made of rice. It is preferable to choose a rice with a round grain, which does not lose its shape during cooking. For an absolutely delicious taste, we advise you to boil rice & icircn chicken soup.

In order for the edible animal to be complete, it needs eyes, which you make from small pieces of olives, a few hairs, from parsley, carrot antennae and a so-called "grass patch", which will be made from boiled peas. The end result will be like the one in the picture and you can be sure that there will be no trace of snails left on your child's plate.


Pork roll

1. Wash the muscle and line it with a towel to dry. Cut into a thin slice of meat, 1-1.5 cm, which can be rolled. Beat the schnitzels a little with a hammer and season.

2. Cut the chicken breast into strips, which are fried in a pan with a little oil. Sprinkle with a pinch of salt and pepper and set aside.

3. Clean the mushrooms, wash and boil in salted water for 5-6 minutes. In a bowl, beat the eggs, add the green onions and chopped hot pepper, salt and diced mushrooms. Pour into a hot pan with a tablespoon of oil and fry over medium heat.

4. Place the omelet on the slice of meat, and place the strips of breast wrapped in bacon in the middle. Roll the meat, tie it with string, grease it with oil and place it in a baking tray. Add 100 ml of water and bake in a hot oven at the right heat for 30 minutes. 5 minutes before it is ready, untie the threads and sprinkle the steak with the sauce from the pan.

3 / 5 - 1 Review (s)


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