Peru da Antonieta Com Acompanhamento + Foto

Peru  da Antonieta  Com Acompanhamento + Foto  

Estou publicando esta receita em português para os Brasileiros que estão com dificuldade na minha tradução.
Se houver bastante acesso todas as receitas de Natal vou colocar também em português.
Se quiserem as outras receitas em português mande pedir.
Coloco em dois idiomas.

Ingredientes:
1 peru de tamanho médio (serve  outros tamanhos)
Todos os ingredientes abaixo é para cada um (3)  quilos de carne do peru.

Temperos;

½  copo de cerveja por cada quilo de carne
½  copo de vinho branco seco para cada quilo de carne
½ copo   de vinagre de vinho para cada quilo de carne
1 cabeça  de alho amassado  (se for velho) retire  o miolo
1 cebola picada  para cada quilo de carne
1 pitada de noz moscada ralada (opcional) 
1 colher de (chá) de gengibre fresca ralada ou ½  colher de (café) gengibre em pó
1 colher de (chá)  ou de (café) de páprica picante, ou
½ pimenta dedo de moça sem sementes  ou a gosto, com (moderação)
1 colher de (chá) de louro moído, ou 2 folhas de louro
1 colher de (chá) de canela em pó
½  colher de (chá) ou (café)  de cravo moído
1 maço de salsa e cebolinha picadas
1 galhos de alecrim desfolhar
1 galho de hortelã
1 galho  de manjericão picado
Folhas de sálvia 1 ou 2
Sal a gosto:
Calcular ½  colher de (sopa) de sal para cada quilo de carne
Recapitulando:
Os ingredientes do tempero acima  refere-se para   cada três (3) quilo da carne do peru.
As ervas frescas, retire o galho  somente as folhas frescas desfolhar.

Modo de Preparar:

Tempere o peru na véspera.

(NÃO FURE  A PELE DO PERU). Desprender a pele do peito e das coxas com cuidado  esfregue bem os temperos e deixe de molho na mistura da cerveja branca, o vinho branco e o vinagre, e  os outros  temperos.
No dia 24.12.12 (na véspera de Natal) coloque o peru num  caldeirão grande com a vinha d'alho.
Leve ao fogo, assim que levantar fervura  deixe por meia hora (30 minutos) para dar uma fervura com a panela tampada, virando com cuidado  com o auxílio de luvas próprias  ou pano de prato limpo.
Depois de frio tire todos os temperos, secar por dentro e por fora, com papel toalha ou com ( um pano branco bem limpo).
Passe bastante  manteiga por baixo da pele do  peito  e das coxas .
Untar o peru inteiro com manteiga.
A quantidade da manteiga no peito e nas coxas e uma grande porção e também   por cima.
Besuntar o peru inteiro, isto é, além do peito e das coxas 
Unte bem todo o peru, por dentro e por fora.
Coloque-o numa forma funda com um pouco do caldo  coado do cozimento.  A medida que for secando, coloque mais uma concha do caldo coado de cada vez, só que agora o caldo e morno ou quente, de acordo com a temperatura da peru.
Cubra com papel de alumínio
Deixar espaço para não grudar na pele.

Levar ao forno pré-aquecido (fogo baixo) 160 ° C
Deixe assar contando 40’ minutos  (para  quilo de carne), isto é (fogo baixo). .

Quarenta minutos antes de retirar o peru do forno, retire o papel de alumínio e deixe corar.
A farofa  é servida  separado ou em volta do peru.
Decoração:
Decore a gosto, veja a foto

Farofa  Para Festa:

Ingredientes:
2 maçãs ácidas, sem casca, picadas em cubinhos,

½ copo de óleo de milho
1 cebola grande  ralada
1 talo de salsão,  cortado em rodelas fininhas 

1 alho poro, somente parte branca picadinho
1 xícara de (chá) de biscoito  água e sal, moídas no processador, ou liquidificador, pode substituir por farinha de milho
A farinha de milho não fica igual.
100 grs. de nozes picadinha,

100 de passas sem sementes,
3 colheres de vinho branco seco, sal e pimenta dedo de moça (sem sementes) picadinha  a gosto ( com moderação)
2 colheres de (sopa)  bem cheia de queijo  parmesão ralado, ou a gosto.
1 colher de (sopa) de alcaparras (opcional)
1 colher de mel de abelha puro, não serve o falsificado..
Nota:
**Se  sua Religião não permitir colocar queijo junto com a farofa  do  Peru ou outra ave, retire, não vai fazer falta.**

Modo de Preparar o Recheio:

Refogue a cebola  e o alho poro  no óleo, junte o  salsão picadinho, as maçãs , torne a refogar, até ficar  bem cozido. Acrescente as nozes, as passas, o vinho , o sal, a pimenta e por último os biscoitos triturados com o queijo ralado.
Se a farofa ficar seca adicione um pouco de óleo, ou água

Para Servir:
Coloque o peru  numa travessa de prata ou inox, e decore,    com castanhas portuguesa cozidas  com cascas, acrescente nozes, avelã, amêndoas tudo com cascas. Por cima do peru fatias de compota de abacaxi e no  centro  de cada fatia uma, cereja ou ameixa preta.

Observação:

CONGELAMENTO:

Pode fazer o peru  sem farofa e congelar.
Retire do freezer um dia antes e na  véspera do natal  2 a 4 horas antes, “dependendo do tamanho da ave”, coloque no forno preaquecido, depois  de quente abaixar o forno para  150 º C  para ir aquecendo devagar e não queimar e também para não ressecar.
Não esqueça de besuntar com bastante  manteiga ou fatias finas de bacon, cobrir com papel alumínio. .
Fique vigiando para não passar do ponto.
Não saia de perto do forno, para não esquecer.
Na época do Natal, as pessoas  ficam eufórica e perde a noção do tempo.
E ainda mais com o monte de gente e criança rodeando   dento da casa bisbilhotando.

Decoração de Mesa:
Flor de 3 pimentões de cores diferentes, e flor de repolho roxo
Alface com flor de pimenta dedo de moça.

Christmas With Peru Monitoring + Photo

Christmas With Peru Monitoring + Photo

ingredients:
1 medium size turkey (serves other sizes)
All ingredients below are for each (3) kg of turkey meat.

Spices;
½ cup of beer per kilo of meat
½ cup dry white wine for each kilo of meat
½ cup wine vinegar for each kilo of meat
1 head garlic, crushed (if old) remove the kernels
1 onion for each kilo of meat
1 pinch of grated nutmeg (optional)
1 teaspoon (tsp) fresh ginger, grated or ½ tablespoon (coffee) ground ginger
1 teaspoon (tsp) or (coffee) of spicy paprika, or
½ pepper lady finger seedless or the like with (moderation)
1 teaspoon (tsp) ground bay, or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
½ teaspoon (tsp) or (coffee) of ground cloves
1 packet of parsley and chives chopped
1 rosemary branches defoliate
1 mint branch
1 chopped basil branch
sage leaves 1 or 2
Salt to taste:
Calculate ½ tablespoon (soup) of salt for each kilo of meat
To recapitulate:
The seasoning ingredients above refers to three (3) kg of turkey meat.
Fresh herbs, remove the branch only fresh leaves defoliate.
Way of preparing:

Season the turkey the day before.
(NOT DRILL PERU FUR). Loosen the skin of the breast and thighs gently scrub the seasoning and leave to soak in the mixture of white beer, white wine and vinegar, and other seasonings.
On 24/12/12 (on Christmas Eve) put the turkey in a large pot with the vineyard d'garlic.
Light the fire, so let boil for half an hour (30 minutes) to give a boil with the pan covered, turning carefully with the aid of suitable gloves or clean dish towel.
After cold take all the spices, dry inside and out, with paper towels or (a very clean white cloth).
Spend plenty of butter under the skin of the chest and thighs.
Anoint the whole turkey with butter.
The amount of the butter in the breast and thighs and a wide portion and also over.
Smearing the whole turkey, i.e. beyond the breast and thighs
Grease and all the turkey, inside and out.
Put it in a form based on rather strained broth cooking. As for drying, put another shell strained broth at a time, only now the broth and warm or hot, according to the temperature turkey.
Cover with aluminum foil
Leave room for not sticking to the skin.

Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for kilo of meat), ie (low heat). .

Forty minutes before removing the oven turkey, remove the aluminum foil and let it brown.
The streusel is served separately or around turkey.
Decoration:
Decorate to taste, see photo


Farofa To Party:
ingredients:
2 sour apples, peeled, chopped into small cubes,
½ cup corn oil
1 onion large grated
1 stalk celery, cut into slices thinly
1 leek, white part only mincemeat
1 cup (tea) biscuit and salt water, ground in processor or blender, you can substitute corn flour
Corn flour is not equal.
100 g. of chopped nuts,
100 seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (seedless) chopped to taste (in moderation)
2 tablespoons (soup) and full of grated Parmesan cheese, or to taste.
1 tablespoon (soup) of capers (optional)
1 tablespoon pure honey, it does not serve the fake ..
Notice:
** If your religion does not allow placing cheese along with the streusel Peru or other bird, remove, will not be missed. **

Mode Prepare the filling:

Saute the onion and leek in oil, add the chopped celery, apples, make the sauté, until thoroughly cooked. Add the walnuts, raisins, wine, salt, pepper and finally the crushed biscuits with grated cheese.
If the streusel is dry add a little oil or water

To serve:
Place the turkey on a silver plate or stainless steel, and garnish with nuts Portuguese cooked with shells, add walnuts, hazelnuts, almonds all with shells. Above the pineapple compote slices and turkey in the center of each slice one, cherry or plum.

Note:

FREEZING:
You can make the turkey without crumbs and freeze.
Remove from freezer the day before and on Christmas Eve 2 to 4 hours before, "depending on the size of the bird," put in the preheated oven, then hot lower the oven to 150 ° C to go warming up slowly and do not burn and also to not dry out.
Do not forget to smear with butter or very thin slices of bacon, cover with foil. .
Keep watching to not overcook.
Not near out of the oven, not to forget.
At Christmas time, people are euphoric and lose track of time.
And even with lot of people and children surrounding dento of snooping home.


Table decoration:
Flower 3 peppers of different colors and purple cabbage flower
Lettuce with flower piemnta girl's finger.

Sweet Orange domesticated II Rectified Options + Photos Delicious

Sweet Orange domesticated II Rectified Options + Photos Delicious

Notice:

Already exists in some supermarket or sacolão already ready oranges to make sweet, do not need soaking.
Only make the syrup ..
If you want to know the name of the supermarket and just ask.
Sweet Orange Very Tasty With site tasting, easy to do.
ingredients:
24 sour oranges thick shell - orange cloves
It is popularly called orange- horse
Syrup:
The same weight is orange sugar
1 packet of cinnamon sticks (40 gr.)
1 packet of cloves (20 grs.)
1 large piece of ginger cut into slices (optional)
Way of doing:
Grate the orange peel in fine grater or take the very thin skin with a knife, like egg skin, clean the whole orange, that is, remove the pulp of the orange and throw in the trash, only is a part of peel without the skin.
As for removing the skin of oranges, go put in a pot with enough cold water.
After all the oranges, cleaned, cut into four pieces, without going to the end without separate parts, throw the pomace out, serves no purpose.
The cut should arrive a little less than half the orange.
Wash the oranges carefully not to break the pieces.
Place the sauce of oranges in a large bowl of white plastic, never color (gray, beige, brown or pumpkin) with water.
If you can add a little doll gray (is a small bag of cloth with 6 tablespoons of gray). Ash barbecue.
Soaking put 3 to 7 days, changing the water every day, several times a day.
Then wash each carefully not to break with plenty of water, to take the bitter.
How to prepare the Calda
Mix sugar with double the water, add the cloves cinnamon and ginger, make a light syrup.
After the syrup ready let it cool.
Place in a large pot with cold syrup with cloves cinnamon stick the ginger, add the washed and dried oranges, one next to each other.
Once it boils, lower the heat and simmer for two hours, remove from heat and let cool in the pan, sew need to put more hot Agau.
Do not remove the candy from the pan.
Cook the sweet put three days straight, put thirty minutes in the morning and thirty in the evening, if the syrup dry a little, add hot water gradually.
If the dessert is hot put hot water if the candy is cool put cold water.
Let the sweet cool, put in a terrine with lid, look compote in the refrigerator, or in small glasses of wide mouth and screw cap.
Sterilize the glasses if you leave out of the refrigerator
Cut orange sweet
Note
:
After the ready and cold orange sweet grind in the grinding machine
meat, or go through the processor.
Lead to fire ground orange dough with a little sugar
to give sweet spot of orange cut.
Place the sweet orange in a wooden box or Tuperware lined compapel butter.
Allow to dry for a few days, then cut
in large or small pieces
To Junina party, serve the sweet dish in the small plates, or can serve orange juice cut into pieces, wrapped with colored cellophane.
Note:
Already exists in some Supermarket already ready oranges to make sweet, do not need soaking.
Only make the syrup ..
If you want to know the name of the supermarket and just ask.
If you want to know the name of the supermarket and just ask.

Couscous Moroccan With Vegetables Serve with fish or chicken + Photos

Couscous Moroccan With Vegetables Serve with fish or chicken + Photos

ingredients:

500 grs.de flour Couscous Moroccan

Vegetables:

3 eggplants lean medium peeled diced
3 small zucchinis without the stem, cut into small cubes
1 cup (tea) chopped onion and drizzling
1 ½ cup (tea) thick grated carrot
1 or ½ pepper finger girl deseeded and finely chopped .brancas without the ribs. Salt to taste with moderation.
½ cup (tea) of oil.
½ liter of boiling water.

How to prepare the vegetables:

Place in a saucepan an oil wire fry the eggplant and go dripping boiling water until it is transparent, cooked.
Reserve.
Do the same with the other ingredients.
Allow to cool the vegetables.

Mode Prepare Couscous Moroccan meal:

Place the couscous flour in a large baking dish, moisten with a few drops of cold water.
"Be careful with the amount of water" is just necessary. Only water to moisten, do not put salt, mix well.
Add the cooked vegetables and cold, eggplant, zucchini, onion, pepper, carrot, mix well. Test the salt.
Can serve crumbly type, or shaped.
Place in an aluminum (shape with hole in the middle), tighten.

Turn out onto a dish cake dish. In turn, lettuce leaves cut very thin and over cherry tomatoes.
cold serve. Do not place in the refrigerator before serving.
If he left to take the refrigerator and re-shaping.
Take the couscous one hour before serving.

If you can add chopped parsley or coriander.

You can change the vegetables, add or see the list below:

List of vegetables:

Peppers of various colors cut into raw cubes
Frozen peas, or pre-cooked fresh peas or drained and rinsed can.

Accompany prawns with fried shell, put around couscous already uninformed.

You can serve with fish or roasted or grilled chicken, even with sardines or canned tuna.

Note:

You can put the vegetables cooked "al dente", that is, almost raw.

Pod cut into cubes precooked
Palm hearts, mushrooms, artichoke bottom, asparagus.
Enjoy your food.


Decoration photos

fig jam in Compote, Candied and Figada

fig jam in Compote, Candied and Figada

Sweet fig Green Crystallized -III Options + Photo

ingredients:
1quilo of whole fresh green figs

Syrup:
800 grams. crystal or refined sugar
1 liter of cold water
2 cinnamon sticks, 1 slices of ginger and 6 cloves of India

Way of preparing:
Place raw figs in a large bowl or bag of cloth with salt, sugar or rice straw. .
Rub salt in the figs or the other to remove the hairs from the bark until it is very smooth.
Rinse under running water, rub each to remove the salt and the hairs.

Make a cut crosswise at the bottom of each serves to spray the inside of Figs.
Place the figs to cook with 3 liters of water, ie up to two fingers Figs.
Leave on heat for 30 'minutes or until cooked but firm, let it cool in the pan.
"Be careful not to overcook"

Check point pricking with a fork.
Pour the cooking water, move to another pan with hot water, not boiling, leave for a few minutes then drain. To reserve.

Make A Calda Well Rala.

Pour the figs in the cold light syrup, leave cooking for 90 'minutes (half an hour) over low heat, or until they are cooked
At the end of cooking, the sauce is thin put another cup of sugar, or necessary, to stand a thickened syrup, not thick.
If it gets too thick place a glass of water and cook again for 5 'minutes.
I Option:
For Crystallized figs:
Remove the figs cooked in syrup with a slotted spoon and pass to a colander to drain finished, that is if you want to "candied figs."

Pass the figs in crystal or refined sugar put in a bamboo sieve lined with paper towel allow to dry.
Store the syrup for use at another time.
Option II:
Compote of figs:
If you prefer the figs with syrup, keep candy in cummerbund, glass or sterile screw cap, inside the refrigerator.

Sweet home has no preservative and should be stored always in the refrigerator.
Serve with a slice of fresh cheese.
Cut figs fresh:
III - Option:

After the cooked figs (fresh), switch to the processor until well crushed.
Place the figs crushed in a pan and add a cup or the necessary sugar, bring to high heat to boil, lower the heat, stirring constantly until smooth.
If you need to add a little of the sauce to bind.
It takes about 30 'minutes on low heat, stirring constantly.
To finish:
Once ready, pass the sweet for a vessel, or (thin wooden box) and hit (smooth) with a spatula.
After cutting into small pieces cooled wrap with cellophane, or pieces of half a kilo, or squares.

Pimentão Recheado Retificado + Fotos

Pimentão Recheado  Retificado + Fotos

Ingredientes:

8 pimentões vermelhos ou (amarelo e verde)  gordo e alto crus

Recheio:

½ quilo de músculo moído ou outra carne de sua preferência
½ xícara de (chá) de arroz cru lavado

Outros Ingredientes:

50 grs. de bacon picadinho  e frito (opcional)
1 cebola grande ralada ou picada
1 xícara de (chá) de salsa picada
½ xícara de (chá) de azeitonas  verdes picada (opcional)
½ xícara de (chá) de queijo ralado (opcional)
1 pitada de noz moscada, ou cominho (opcional)
1 colher de (chá) cheia  de sal ou
1 colher de “Sopa de Cebola” Industrializada
1 colher de hortelã  picada
1 colher de (chá)  ou de (sopa) de gengibre fresca ralada
1 pãozinho amanhecido, molhado e espremido
½ pimenta dedo de moça sem sementes picada

II- Opção:

O mesmo recheio acima  pode retirar  a   meia xícara de (chá) de arroz cru lavado.
Faça do mesmo modo do anterior
Com o arroz rende mais.
Quando for encher os pimentões com o recheio de carne e arroz , encher pela metade. O arroz cresce muito.

Modo de Preparar:

Numa tigela  junte a carne com o bacon frito, a cebola, a salsa, a hortelã, azeitona, a gengibre, noz moscada, pimenta, sal, e por último o queijo ralado.

Misture bem todos os ingredientes.
Corte a tampa dos pimentões,  retire as sementes e as nervuras   brancas, lavar bem.
Com o auxílio de uma colher  encha os pimentões, não muito apertado,  não esquecer que o arroz cresce.
Para fechar o pimentão  coloque um cubinho  de pão e por cima a tampa,  prender com palito.
Modo de Cozinhar os Pimentões

Coloque os pimentões recheados  um do lado do outro  numa panela larga.

Cobrir com molho de tomate caseiro, ou c om caldo de carne.

Levar ao fogo  alto até ferver, abaixe o fogo deixar cozinhando por 20 minutos ou  até que os pimentões estejam cozidos.
Servir com salada de batata, cenoura, palmito, vagem azeitona.

E também com salada de alface com cenoura ralada no ralo grosso e tomate em cubinhos.

Segue na próxima receita o molho de tomate caseiro
Observação:

Com o mesmo recheio e temperos pode rechear folhas de uva , celga  ou de repolho,  abobrinhas, inteiras ou cortadas ao meio  pelo comprimento.
Para cozinhar pode ser com molho de tomate diluído ou caldo de carne.

Observação:

A medida  é ¾ de carne  e ¼  arroz.

Decoração:

Orelha de manga (fruta)

Stuffed Pepper Rectified + Photos

Stuffed Pepper Rectified + Photos

ingredients:
8 red peppers or (yellow and green) fat and high raw
Filling:
½ kilo of ground muscle or other meat of your choice
½ cup (tea) of uncooked rice washed
Other Ingredients:
50 grams. minced and fried bacon (optional)
1 large onion, grated or chopped
1 cup (tea) chopped parsley
½ cup (tea) chopped green olives (optional)
½ cup (tea) of grated cheese (optional)
1 pinch of nutmeg or cumin (optional)
1 teaspoon (tsp) filled with salt or
1 tablespoon "Onion Soup" Industrialized
1 tablespoon chopped mint
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 roll stale, wet and squeezed
½ pepper lady finger without seeds chopped

Option II:
The same filling up can take a half cup (tea) of washed raw rice.
Do the same previous mode
With rice yields more.
When filling the peppers with the stuffing of meat and rice, fill in half. Rice grows too.

Way of preparing:

In a bowl combine the meat with fried bacon, onion, parsley, mint, olive, ginger, nutmeg, pepper, salt, and finally the grated cheese.
Mix all ingredients well.
Cut the tops off the peppers, remove the seeds and white ribs, rinse well.
With the help of a spoon to fill the peppers, not too tight, not forgetting that rice grows.
To close the pepper put a small dice of bread and above the cover, secure with toothpick.
Cooking mode the Chillies
Place the stuffed peppers beside each other in a large pan.
Cover with homemade tomato sauce, or c om broth.
Lead to high boil, lower the heat to let cook for 20 minutes or until the peppers are cooked.
Serve with potato salad, carrots, hearts of palm, olive pod.
And with lettuce salad with grated carrots in thick and thin tomato into small cubes.
Follow the next recipe homemade tomato sauce
Note:
With the same filling and spices can garnish grape leaves, celga or cabbage, zucchini, whole or cut in half the length.
Cooking can be diluted with tomato sauce or broth.
Note:
The measure is ¾ ¼ meat and rice.