Fried kebab o Horno
ingredientes:
1 kilo de la superestructura, o de pato, o grupa
2 tazas (cucharadita) de cebolla rallada
½ taza de menta picada
1 cucharadita de sal o al gusto
1 cucharadita de pimienta negro o salsa de pimienta
2 cucharadas (sopa) de aceite
Otros ingredientes:
500 grs. El trigo para kibbeh
1 taza de agua fría
R y i c h y el facultativo:
500 grs. de carne molida
1 cebolla rallada
1 taza de perejil picado con tallos
1 pizca de pimienta, o salsa picante
Cómo preparar la kibbeh
Coloque el kebab de trigo en un bol, añadir el agua y dejar reposar durante 30 minutos. Después fluye bien.
Si desea más rápido, poniendo agua hirviendo sobre el maíz, revolviendo con una cuchara para humedecer bien, dejando sin agua sobrante, deje reposar durante 5'minutos, o un palo que se enfría.
Mezclar la carne con trigo remojado, cebolla, menta, sal y pimienta al gusto. Y un poco de aceite.
Nota importante:
La derecha y pasar la masa preparada en la picadora de carne de kebab o procesador dos veces.
Si usted no puede hacer esta operación, mezclar bien apretando la masa de kebab. Dejar durante 10 'minutos para obtener los condimentos.
Modo de Hacer la kibbeh:
Preparemos el kibbeh en el dedo que se encrespa de la mano izquierda, es un agujero para poner el relleno.
Una vez llena, la cavidad cerca de la masa del kebab
Freír en aceite caliente, bajar el fuego para evitar la quema.
Servir en un plato con guarnición de tomates cherry y berros.
Acompaña cuajada seca.
II - Opción:
Puede quibe horno:
Para la bandeja kebab, con grasa de aceite de una forma rectangular o redonda, lugar de la mitad de la masa, y aplanar sobre el relleno y finalmente otra capa de masa.
Recorta las albóndigas en cuadrados o triángulos en la parte superior pone un poco de aceite.
Hornear 180 º C durante 10 'a 15' minutos. No lo deje demasiado tiempo en el horno de secado.
Servir el kibbeh con cuajada seca en la parte superior y el aceite de oliva y ensalada de berros, con tomates cherry
Puede sustituir la cuajada de requesón seca para ricotta.
Ver mi Blogs. baudanonna.blogspot.com
II - NOTA:
Se puede prescindir de relleno es excelente
sábado, 13 de setembro de 2014
Fried kebab or Oven
Fried kebab or Oven
ingredients:
1 kilo of topside, or duck, or rump
2 cups (tsp) grated onion
½ cup of chopped mint
1 teaspoon salt, or to taste
1 teaspoon of black pepper or pepper sauce
2 tablespoons (soup) of oil
Other Ingredients:
500 grs. Wheat for kibbeh
1 cup of cold water
R and i c h and the Optional:
500 grs. of ground beef
1 grated onion
1 cup of chopped parsley with stems
1 pinch of pepper, or hot sauce
How to Prepare the kibbeh
Place the wheat kebab in a bowl, add the water and let stand for 30 minutes. After flows well.
If you want faster, putting boiling water over the corn, stirring with a spoon to moisten well, leaving no leftover water, let sit for 5'minutos, or stick it cools.
Mix the meat with the soaked wheat, onion, mint, salt and pepper to taste. And a little oil.
Important Note:
The right and pass the dough ready in the kebab meat grinder or processor twice.
If you can not do this operation, mix well squeezing the mass of kebab. Leave it for 10 'minutes to get the seasonings.
Mode of Shaping the kibbeh:
Shape the kibbeh in curling finger of the left hand, is a hole to put the stuffing.
Once filled, the cavity close to the mass of the kebab
Fry in hot oil, lower the heat to prevent burning.
Serve on platter garnished with watercress and cherry tomatoes.
Accompanies dry curd.
II - Option:
Can Quibe oven:
For kebab tray, with oil grease a rectangular or round shape, place half of the dough, and flatten over the filling and finally another layer of dough.
Cut out the meatballs into squares, or triangles on top put a little oil.
Bake 180 º C for 10 'to 15' minutes. Do not leave it too long in the oven dries.
Serve the kibbeh with dry curd on top and olive oil, and watercress salad, with cherry tomatoes
Can replace the dry curd cottage cheese for ricotta.
See my Blogs. baudanonna.blogspot.com
II - NOTE:
Can do without stuffing is excellent
ingredients:
1 kilo of topside, or duck, or rump
2 cups (tsp) grated onion
½ cup of chopped mint
1 teaspoon salt, or to taste
1 teaspoon of black pepper or pepper sauce
2 tablespoons (soup) of oil
Other Ingredients:
500 grs. Wheat for kibbeh
1 cup of cold water
R and i c h and the Optional:
500 grs. of ground beef
1 grated onion
1 cup of chopped parsley with stems
1 pinch of pepper, or hot sauce
How to Prepare the kibbeh
Place the wheat kebab in a bowl, add the water and let stand for 30 minutes. After flows well.
If you want faster, putting boiling water over the corn, stirring with a spoon to moisten well, leaving no leftover water, let sit for 5'minutos, or stick it cools.
Mix the meat with the soaked wheat, onion, mint, salt and pepper to taste. And a little oil.
Important Note:
The right and pass the dough ready in the kebab meat grinder or processor twice.
If you can not do this operation, mix well squeezing the mass of kebab. Leave it for 10 'minutes to get the seasonings.
Mode of Shaping the kibbeh:
Shape the kibbeh in curling finger of the left hand, is a hole to put the stuffing.
Once filled, the cavity close to the mass of the kebab
Fry in hot oil, lower the heat to prevent burning.
Serve on platter garnished with watercress and cherry tomatoes.
Accompanies dry curd.
II - Option:
Can Quibe oven:
For kebab tray, with oil grease a rectangular or round shape, place half of the dough, and flatten over the filling and finally another layer of dough.
Cut out the meatballs into squares, or triangles on top put a little oil.
Bake 180 º C for 10 'to 15' minutes. Do not leave it too long in the oven dries.
Serve the kibbeh with dry curd on top and olive oil, and watercress salad, with cherry tomatoes
Can replace the dry curd cottage cheese for ricotta.
See my Blogs. baudanonna.blogspot.com
II - NOTE:
Can do without stuffing is excellent
ingredients:
1 kilo of topside, or duck, or rump
2 cups (tsp) grated onion
½ cup of chopped mint
1 teaspoon salt, or to taste
1 teaspoon of black pepper or pepper sauce
2 tablespoons (soup) of oil
Other Ingredients:
500 grs. Wheat for kibbeh
1 cup of cold water
R and i c h and the Optional:
500 grs. of ground beef
1 grated onion
1 cup of chopped parsley with stems
1 pinch of pepper, or hot sauce
How to Prepare the kibbeh
Place the wheat kebab in a bowl, add the water and let stand for 30 minutes. After flows well.
If you want faster, putting boiling water over the corn, stirring with a spoon to moisten well, leaving no leftover water, let sit for 5'minutos, or stick it cools.
Mix the meat with the soaked wheat, onion, mint, salt and pepper to taste. And a little oil.
Important Note:
The right and pass the dough ready in the kebab meat grinder or processor twice.
If you can not do this operation, mix well squeezing the mass of kebab. Leave it for 10 'minutes to get the seasonings.
Mode of Shaping the kibbeh:
Shape the kibbeh in curling finger of the left hand, is a hole to put the stuffing.
Once filled, the cavity close to the mass of the kebab
Fry in hot oil, lower the heat to prevent burning.
Serve on platter garnished with watercress and cherry tomatoes.
Accompanies dry curd.
II - Option:
Can Quibe oven:
For kebab tray, with oil grease a rectangular or round shape, place half of the dough, and flatten over the filling and finally another layer of dough.
Cut out the meatballs into squares, or triangles on top put a little oil.
Bake 180 º C for 10 'to 15' minutes. Do not leave it too long in the oven dries.
Serve the kibbeh with dry curd on top and olive oil, and watercress salad, with cherry tomatoes
Can replace the dry curd cottage cheese for ricotta.
See my Blogs. baudanonna.blogspot.com
II - NOTE:
Can do without stuffing is excellent
ingredients:
1 kilo of topside, or duck, or rump
2 cups (tsp) grated onion
½ cup of chopped mint
1 teaspoon salt, or to taste
1 teaspoon of black pepper or pepper sauce
2 tablespoons (soup) of oil
Other Ingredients:
500 grs. Wheat for kibbeh
1 cup of cold water
R and i c h and the Optional:
500 grs. of ground beef
1 grated onion
1 cup of chopped parsley with stems
1 pinch of pepper, or hot sauce
How to Prepare the kibbeh
Place the wheat kebab in a bowl, add the water and let stand for 30 minutes. After flows well.
If you want faster, putting boiling water over the corn, stirring with a spoon to moisten well, leaving no leftover water, let sit for 5'minutos, or stick it cools.
Mix the meat with the soaked wheat, onion, mint, salt and pepper to taste. And a little oil.
Important Note:
The right and pass the dough ready in the kebab meat grinder or processor twice.
If you can not do this operation, mix well squeezing the mass of kebab. Leave it for 10 'minutes to get the seasonings.
Mode of Shaping the kibbeh:
Shape the kibbeh in curling finger of the left hand, is a hole to put the stuffing.
Once filled, the cavity close to the mass of the kebab
Fry in hot oil, lower the heat to prevent burning.
Serve on platter garnished with watercress and cherry tomatoes.
Accompanies dry curd.
II - Option:
Can Quibe oven:
For kebab tray, with oil grease a rectangular or round shape, place half of the dough, and flatten over the filling and finally another layer of dough.
Cut out the meatballs into squares, or triangles on top put a little oil.
Bake 180 º C for 10 'to 15' minutes. Do not leave it too long in the oven dries.
Serve the kibbeh with dry curd on top and olive oil, and watercress salad, with cherry tomatoes
Can replace the dry curd cottage cheese for ricotta.
See my Blogs. baudanonna.blogspot.com
II - NOTE:
Can do without stuffing is excellent
Kebab Oven - Soy Protein
Kebab Oven - Soy Protein
ingredients:
1 large cup of textured soy protein
1 cup of wheat grain for kebab
Or 1 cup of oatmeal or any other fiber
1 handful of flour to bind
1 little breadcrumbs to give the point to the dough becomes homogeneous.
½ cup ground walnuts (optional)
1 large egg or 2 small
1 spoon (soup) of oil
seasonings:
4 tablespoons (soup) of soy sauce
1 tablespoon (coffee) salt
½ teaspoon (coffee) black pepper or spicy paprika or
1 spoon (soup) of pepper sauce or
Pepper ½ finger girl without the chopped seeds
2 tablespoons or to taste herbs, oregano, basil, mint, parsley with chopped stem.
filling:
300 grs. ripe tomatoes cut into slices without the seeds, seasoned with salt, vinegar, oil and oregano.
1 cup (tea) of grated onion and squeezed
300 grs. grated mozzarella cheese on thick or thin you prefer.
1 cup of curd cheese or cream cheese.
How to Prepare
Mix all ingredients well, until it becomes a homogeneous mass.
Moisturise the soy protein in cold water for half an hour, or with some boiling water to moisten after squeezing a napkin.
Grease a way with oil, spread half of the dough, place the filling in the center and put up the rest of the mass of kebab.
Before taking the oven brush with melted butter or oil.
Bring to medium oven 180 º C to bake for 15 to 20 minutes.
Serve on bed of lettuce leaves, tomato slices, and palm or canned mushrooms, drained and rinsed and chopped.
ingredients:
1 large cup of textured soy protein
1 cup of wheat grain for kebab
Or 1 cup of oatmeal or any other fiber
1 handful of flour to bind
1 little breadcrumbs to give the point to the dough becomes homogeneous.
½ cup ground walnuts (optional)
1 large egg or 2 small
1 spoon (soup) of oil
seasonings:
4 tablespoons (soup) of soy sauce
1 tablespoon (coffee) salt
½ teaspoon (coffee) black pepper or spicy paprika or
1 spoon (soup) of pepper sauce or
Pepper ½ finger girl without the chopped seeds
2 tablespoons or to taste herbs, oregano, basil, mint, parsley with chopped stem.
filling:
300 grs. ripe tomatoes cut into slices without the seeds, seasoned with salt, vinegar, oil and oregano.
1 cup (tea) of grated onion and squeezed
300 grs. grated mozzarella cheese on thick or thin you prefer.
1 cup of curd cheese or cream cheese.
How to Prepare
Mix all ingredients well, until it becomes a homogeneous mass.
Moisturise the soy protein in cold water for half an hour, or with some boiling water to moisten after squeezing a napkin.
Grease a way with oil, spread half of the dough, place the filling in the center and put up the rest of the mass of kebab.
Before taking the oven brush with melted butter or oil.
Bring to medium oven 180 º C to bake for 15 to 20 minutes.
Serve on bed of lettuce leaves, tomato slices, and palm or canned mushrooms, drained and rinsed and chopped.
sexta-feira, 12 de setembro de 2014
Menu -Cabrito Ram Lamb Rabbits
Menu -Cabrito Ram Lamb Rabbits
01 Kid - baked in two halves with streusel
02 Kid - pieces in the pan with red wine or wood, with vegetables
00 Cabrito - leg of lamb cooked in curd with mint
03 Kid - pieces with tomato sauce and vegetables several of Claudia
04 Cabrito- roast leg of lamb with red wine sauce with chili sauce, onions, tomatoes etc.
05 Sheep - milk, baked in seasoned only with salt barbecue
00 Carneiro- leg of lamb cooked in curd with mint and chickpeas
06 Sheep - Stranglethorn Carré lamb, roasted with salt
07 Sheep - roast leg of lamb on the barbecue
08 Sheep - lamb shank stuffed with provolone cheese
09 Sheep - smoked lamb with salt crumbs and green salad
10 Sheep - smoked or roasted lamb, only with coarse salt
11 Sheep - lamb to the Portuguese fashion
12 Sheep - lamb risotto reed
13 Lamb cooked in orange sauce
Rabbit stew in 01 pieces with tomato, red pepper, celery, carrot, potato, broccoli, bacon, onion etc.
02 Rabbit with white sauce and mushrooms
03 Rabbit cooked in curd with mint and chickpeas
04 Rabbit Boneless ham stuffed with mozzarella crushed green olives onions, boiled eggs
05 roast rabbit pieces covered with strips of bacon, potatoes with carrots, broccoli, onions.
06 Rabbit stew with mushrooms tomato, carrot, peas and potatoes into chunks
01 Kid - baked in two halves with streusel
02 Kid - pieces in the pan with red wine or wood, with vegetables
00 Cabrito - leg of lamb cooked in curd with mint
03 Kid - pieces with tomato sauce and vegetables several of Claudia
04 Cabrito- roast leg of lamb with red wine sauce with chili sauce, onions, tomatoes etc.
05 Sheep - milk, baked in seasoned only with salt barbecue
00 Carneiro- leg of lamb cooked in curd with mint and chickpeas
06 Sheep - Stranglethorn Carré lamb, roasted with salt
07 Sheep - roast leg of lamb on the barbecue
08 Sheep - lamb shank stuffed with provolone cheese
09 Sheep - smoked lamb with salt crumbs and green salad
10 Sheep - smoked or roasted lamb, only with coarse salt
11 Sheep - lamb to the Portuguese fashion
12 Sheep - lamb risotto reed
13 Lamb cooked in orange sauce
Rabbit stew in 01 pieces with tomato, red pepper, celery, carrot, potato, broccoli, bacon, onion etc.
02 Rabbit with white sauce and mushrooms
03 Rabbit cooked in curd with mint and chickpeas
04 Rabbit Boneless ham stuffed with mozzarella crushed green olives onions, boiled eggs
05 roast rabbit pieces covered with strips of bacon, potatoes with carrots, broccoli, onions.
06 Rabbit stew with mushrooms tomato, carrot, peas and potatoes into chunks
Full menu -Suíno and Other Parts
Full menu -Suíno and Other Parts
pig
01 Boar - rib roast on the grill with various vegetables
carrots, broccoli, asparagus, brussels sprouts, potatoes, palm
02 Boar - all cut into two halves, roasted manioc flour with salt
03 Piglet - will pururuca roast with salt flour, breaded banana and other ingredients.
04 Leitoa- roast, stuffed with salted flour, chicken and kids with chicken, bacon, boiled eggs, or pork, garnished with flower pepper or chili finger lady cumari stuffed pepper and 1 finger girl.
05 Lombo- stuffed with savory or sweet fillings
(fifteen different fillings), some of them below
06 Loin -assado simple with separate salt crumbs
07 Tenderloin - stuffed with slices of ham, mozzarella, capers, onion, olives, spinach etc.
Trim raw apples stuffed with mashed apples, skewers stuffed with cheese and prunes around strips of ham or bacon.
08 Fillet - cut, boiled in milk, roasted with bacon and then with slices of pineapple compote and and mozzarella or provolone
00 Whole Tenderloin cooked in coalhada- served with curd, chickpeas and cooked whole potatoes.
09 Tenderloin - stuffed with fruits: plums, apricots, walnuts, raisins, apples.
10 Loin - braided with bacon, accompanied by mashed apples or baked apples, stewed pineapple, prunes, raisins, apricots.
11 Loin - with twisted strands of eggs carrots and nuts.
Loin 12 pieces with peppers, celery, carrots, mushrooms, chard
Loin 13 - Mixed Paella with pork, chicken, seafood and vegetables
00 Leg of Pork cooked in curd with mint
Leg 14 - roast pork, seasoned with white wine and herbs,
15 Pig - Pork Ribs with hominy and red chili sauce, tomato, onion, celery, leek, (traditional miner dish).
16 Pork - pork knuckle with sauerkraut, potatoes, sausage, sausage
white (German dish).
Pig 17 - Stranglethorn pork (loin) roast on the grill
18 Pig - homemade pork sausage
Pig 19 - stew with pork, pork sausage, pork sausage, dried cane
20 Pork - ribs on the plate with crumbs salt and green salad
Pig 00 - smoked pork with chestnut puree fake
21 Tender - smoked, baked with molasses, sliced in half with brown trim caramel Portuguese, wire egg carrots, prunes, cherry etc.
22 Tender - roast topped with Karo syrup or, decorated with strips of candied orange peel and orange slices
Tender 23 - to California, with several fruit compote
24 Tender - with salty crumbly with various vegetables
25 -Canadense Tender roast with orange juice, white wine with creamed corn, sprinkled with parsley and other ingredients
26 Tender - Nonna with the fruits of Christmas, Portuguese chestnut, walnut etc.
Tender 27 - Noble with Christmas ornament, candle cake etc.
28 Tender - Swiss etc. with Portuguese chestnut, pineapple compote, apples, prunes, apricots, cherry
Note:
Cumari pepper is green like a flying saucer in the center and stick a finger of red pepper girl.
pig
01 Boar - rib roast on the grill with various vegetables
carrots, broccoli, asparagus, brussels sprouts, potatoes, palm
02 Boar - all cut into two halves, roasted manioc flour with salt
03 Piglet - will pururuca roast with salt flour, breaded banana and other ingredients.
04 Leitoa- roast, stuffed with salted flour, chicken and kids with chicken, bacon, boiled eggs, or pork, garnished with flower pepper or chili finger lady cumari stuffed pepper and 1 finger girl.
05 Lombo- stuffed with savory or sweet fillings
(fifteen different fillings), some of them below
06 Loin -assado simple with separate salt crumbs
07 Tenderloin - stuffed with slices of ham, mozzarella, capers, onion, olives, spinach etc.
Trim raw apples stuffed with mashed apples, skewers stuffed with cheese and prunes around strips of ham or bacon.
08 Fillet - cut, boiled in milk, roasted with bacon and then with slices of pineapple compote and and mozzarella or provolone
00 Whole Tenderloin cooked in coalhada- served with curd, chickpeas and cooked whole potatoes.
09 Tenderloin - stuffed with fruits: plums, apricots, walnuts, raisins, apples.
10 Loin - braided with bacon, accompanied by mashed apples or baked apples, stewed pineapple, prunes, raisins, apricots.
11 Loin - with twisted strands of eggs carrots and nuts.
Loin 12 pieces with peppers, celery, carrots, mushrooms, chard
Loin 13 - Mixed Paella with pork, chicken, seafood and vegetables
00 Leg of Pork cooked in curd with mint
Leg 14 - roast pork, seasoned with white wine and herbs,
15 Pig - Pork Ribs with hominy and red chili sauce, tomato, onion, celery, leek, (traditional miner dish).
16 Pork - pork knuckle with sauerkraut, potatoes, sausage, sausage
white (German dish).
Pig 17 - Stranglethorn pork (loin) roast on the grill
18 Pig - homemade pork sausage
Pig 19 - stew with pork, pork sausage, pork sausage, dried cane
20 Pork - ribs on the plate with crumbs salt and green salad
Pig 00 - smoked pork with chestnut puree fake
21 Tender - smoked, baked with molasses, sliced in half with brown trim caramel Portuguese, wire egg carrots, prunes, cherry etc.
22 Tender - roast topped with Karo syrup or, decorated with strips of candied orange peel and orange slices
Tender 23 - to California, with several fruit compote
24 Tender - with salty crumbly with various vegetables
25 -Canadense Tender roast with orange juice, white wine with creamed corn, sprinkled with parsley and other ingredients
26 Tender - Nonna with the fruits of Christmas, Portuguese chestnut, walnut etc.
Tender 27 - Noble with Christmas ornament, candle cake etc.
28 Tender - Swiss etc. with Portuguese chestnut, pineapple compote, apples, prunes, apricots, cherry
Note:
Cumari pepper is green like a flying saucer in the center and stick a finger of red pepper girl.
Orange Sauce To Monitor Ave
Orange Sauce To Monitor Ave
Orange Sauce:
ingredients:
2 oranges (Bahia) large
1 glass of orange juice
3 tablespoons (soup) of sugar or powdered sweetener see below
1 or 2 tablespoons (soup) of seedless white raisins
1 tablespoon of walnuts or cashews coarsely chopped
2 tablespoons (soup) of dry white wine
1 teaspoon (tsp) flour
1 teaspoon (tsp) salt
How to Prepare:
In a medium pan, brown sugar, add the chopped orange, orange juice, wine, raisins walnuts.
Let boil, and pour the flour dissolved in a little water or orange juice.
If using sweetener, mix all lead to the fire until it boils, then add flour dissolved in juice or water
Note:
You can replace the sugar with honey, then add the sauce ready.
Pure honey does not go to the fire, which loses its medicinal properties.
You can swap the white wine for soy sauce, remove the salt.
sweetener:
The sweetener is measured by volume rather than by weight.
Measuring the sugar. The sweetener is half the volume of sugar, see the recipe.
1 ½ (one and half) teaspoon (soup) suitable for shallow oven and hob.
Can substitute for toast walnuts coarsely chopped peanuts without skins.
Orange Sauce:
ingredients:
2 oranges (Bahia) large
1 glass of orange juice
3 tablespoons (soup) of sugar or powdered sweetener see below
1 or 2 tablespoons (soup) of seedless white raisins
1 tablespoon of walnuts or cashews coarsely chopped
2 tablespoons (soup) of dry white wine
1 teaspoon (tsp) flour
1 teaspoon (tsp) salt
How to Prepare:
In a medium pan, brown sugar, add the chopped orange, orange juice, wine, raisins walnuts.
Let boil, and pour the flour dissolved in a little water or orange juice.
If using sweetener, mix all lead to the fire until it boils, then add flour dissolved in juice or water
Note:
You can replace the sugar with honey, then add the sauce ready.
Pure honey does not go to the fire, which loses its medicinal properties.
You can swap the white wine for soy sauce, remove the salt.
sweetener:
The sweetener is measured by volume rather than by weight.
Measuring the sugar. The sweetener is half the volume of sugar, see the recipe.
1 ½ (one and half) teaspoon (soup) suitable for shallow oven and hob.
Can substitute for toast walnuts coarsely chopped peanuts without skins.
D'Angola Crusted Chicken of the Sal Grosso
D'Angola Crusted Chicken of the Sal Grosso
ingredients:
1 whole chicken d'Angola 1 or 2 pounds
1.5 of coarse salt for every pound of meat
2 egg whites for every pound of salt
seasonings:
1 whole onion with
20 cloves spiked in onion (optional)
Grains of black pepper to taste at least 5 grains
1 or 2 cloves of whole garlic
1 sprig of rosemary
1 sprig thyme
1 bay leaf
Do not take salt
Other Ingredients:
1or 2 tablespoons (soup) of butter or corn oil or sunflower
How to Prepare:
The chicken is not seasoned with salt.
In a medium saucepan heat the butter or oil, fry the galinha- d 'Angola, until lightly colored, and this process optional.
Then put in the garlic and herbs, cloves stuck in the onions and pepper.
Tie the legs together with twine bird cotton.
The chest of the bird is up.
Place the bird in a nonstick pan, cover with a crust of salt.
How to Prepare a Salt Crust:
Beat the egg whites and add the rock salt, mix with hands until dough.
Keep the ratio of salt to the weight of the meat.
The bird must be covered with a very thick layer of rock salt, two fingers (2) above the bird.
Do not place anything on top of the salt crust (like aluminum paper, banana leaf and others).
Bake, until a hard thick crust.
Preheated oven 180 º C.
Cooking time one (1) hour for each pound of meat or until a hard crust like a brick.
The mass then roast will be very hard.
To break it is necessary to use a kitchen mallet.
Perform this procedure on the table, then discard the salt crust.
Then remove the chicken and cut into pieces.
Serve with boiled potatoes or roasted sweet potatoes for 30 'minutes in the oven.
Potato is cut in half and put melted butter and chopped parsley.
Sweet potatoes into thick slices is over pinholes seeds of Lebanese origin used in cooking.
Find the homes of Arab products or even Municipal Market, or our pinion.
The pinion is cooked in pressure cooker for 30 'minutes, then peel and cut into small pieces fry in butter.
Serve with green salad:
Arugula, chicory, curly lettuce, endive, chicory, watercress.
You can also serve with coleslaw.
salpicão:
It is a cold dish as much as possible with potatoes and diced carrots pods into pieces, frozen peas, chopped parsley with stems, chopped celery or fennel, chives, pepper half finger girl seeded, and cut through hoops.
Palmito or chopped canned mushrooms and mayonnaise sauce, salt sparingly.
Note:
I will continue always warning you not to forget:
Drain the canned goods, then wash.
Serves to remove the preservative and excess sodium.
Some people have allergies.
Never use liquid glasses or cans to put mixed with other foods. Disposal.
Frozen, place in boiling water pea, so the boil count one (1) minute, pouring cold water or ice to stop the cooking, or both together.
This procedure is called bleaching.
The same recipe can make ordinary chicken.
If you want you can open the back of LOA.
The chest is up, no need to fry before baking.
ingredients:
1 whole chicken d'Angola 1 or 2 pounds
1.5 of coarse salt for every pound of meat
2 egg whites for every pound of salt
seasonings:
1 whole onion with
20 cloves spiked in onion (optional)
Grains of black pepper to taste at least 5 grains
1 or 2 cloves of whole garlic
1 sprig of rosemary
1 sprig thyme
1 bay leaf
Do not take salt
Other Ingredients:
1or 2 tablespoons (soup) of butter or corn oil or sunflower
How to Prepare:
The chicken is not seasoned with salt.
In a medium saucepan heat the butter or oil, fry the galinha- d 'Angola, until lightly colored, and this process optional.
Then put in the garlic and herbs, cloves stuck in the onions and pepper.
Tie the legs together with twine bird cotton.
The chest of the bird is up.
Place the bird in a nonstick pan, cover with a crust of salt.
How to Prepare a Salt Crust:
Beat the egg whites and add the rock salt, mix with hands until dough.
Keep the ratio of salt to the weight of the meat.
The bird must be covered with a very thick layer of rock salt, two fingers (2) above the bird.
Do not place anything on top of the salt crust (like aluminum paper, banana leaf and others).
Bake, until a hard thick crust.
Preheated oven 180 º C.
Cooking time one (1) hour for each pound of meat or until a hard crust like a brick.
The mass then roast will be very hard.
To break it is necessary to use a kitchen mallet.
Perform this procedure on the table, then discard the salt crust.
Then remove the chicken and cut into pieces.
Serve with boiled potatoes or roasted sweet potatoes for 30 'minutes in the oven.
Potato is cut in half and put melted butter and chopped parsley.
Sweet potatoes into thick slices is over pinholes seeds of Lebanese origin used in cooking.
Find the homes of Arab products or even Municipal Market, or our pinion.
The pinion is cooked in pressure cooker for 30 'minutes, then peel and cut into small pieces fry in butter.
Serve with green salad:
Arugula, chicory, curly lettuce, endive, chicory, watercress.
You can also serve with coleslaw.
salpicão:
It is a cold dish as much as possible with potatoes and diced carrots pods into pieces, frozen peas, chopped parsley with stems, chopped celery or fennel, chives, pepper half finger girl seeded, and cut through hoops.
Palmito or chopped canned mushrooms and mayonnaise sauce, salt sparingly.
Note:
I will continue always warning you not to forget:
Drain the canned goods, then wash.
Serves to remove the preservative and excess sodium.
Some people have allergies.
Never use liquid glasses or cans to put mixed with other foods. Disposal.
Frozen, place in boiling water pea, so the boil count one (1) minute, pouring cold water or ice to stop the cooking, or both together.
This procedure is called bleaching.
The same recipe can make ordinary chicken.
If you want you can open the back of LOA.
The chest is up, no need to fry before baking.
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