It is the Carrê or Suan de Panela

It is the Carrê or Suan de Panela
Ingredients:
l sheepskin
It's Carrê, or Suan, in one piece.
formed by the loin, vertebrae and two more fingers of rib
1 liter of hot water, put gradually

Spices:
1 tablespoon refined salt
6 cloves garlic, crushed if old, remove crumb
l glass of cachaça (it serves to take the strong smell of the lamb) or
1 glass of red wine vinegar
l glass of dry white wine
Other Ingredients:
10 boiled potatoes, shelled, shelled
1 bunch of pre-cooked broccoli in small bouquets or
1 cauliflower also in bouquets
2 medium peeled carrots cut into small slices or crosswise
3 or 6 large onions,
1 cup chopped parsley
Way of preparing:
Wash the ridge in running water, dry with paper towel or clean dish cloth, then season.
Put the piece of mutton in a large bowl of crockery or tuperware, pour the seasoning. stir well so that all the meat is tempered, pass to a refractory, after it rested 12 hours.
Leave in the seasoning for 6 to 12 hours, turning occasionally, inside the refrigerator.
Place the spine inside a refractory covered with napkin. or film paper.
If you want you can put in large tuperware with lid inside the refrigerator.
How to Cook the Ridge:
In a large pan fry the lamb until it is very golden, on all sides.
When golden, add the onion to wilt
Dripping hot water slowly, until cooked, over low heat, for about an hour, or until it is soft and all the water has dried.
Serving Mode:
Place the rump of the lamb on a platter, behind the seasoned potatoes sprinkled with parsley and then the broccoli passed on the butter and the other vegetables.
Served with white rice. Salad :
I option:
Salad of watercress, onion and red bell pepper sliced ​​or arugula, lettuce, almeirão, endive, chopped raw cabbage.
II option
Lettuce, cherry tomatoes and raw carrots grated in the thick drain.
It can serve the rump with farofa., Or salad of cooked vegetables, with mayonnaise sauce.
See mayonnaise of vegetables without egg.
Note:
If you want you can bake in the oven 160 º, 30 'minutes for each pound of meat of the suan. Lined with aluminum foil, before having fried the ridge on all sides, without water.

Uruguayan Soup of Fruits for the Elderly

Uruguayan Soup of Fruits for the Elderly

Ingredients:

2 shelled red apples cut into cubes
1 red guava without shelled seed
2 black plums without minced washed bumps
2 red plums without diced lumps
1 pear seedless pear
1 sleeve In addition cut into cubes
1 small papaya cut into cubes without shelled seeds
1 orange, without skin, cut into cubes
2 peaches without peel, peeled, cut into cubes, or nectarine
1 cubed pineapple sausage without the thick crust
1 half seeded saucer cut in half
2 bananas, cut into cubes, or sliced
1 piece of cinnamon stick
3 blackheads from India
½ cup sago put of sauce for 30 minutes before using.
1 teaspoon of sugar, to remove the acidity of the fruits
salt to taste
2 liters of cold water
The above fruits choose at least 6 units.
The amount of fruits above give 6 servings.

Way of preparing:

Wash fruits well, cut into cubes, place to cook with water, sugar, salt, cloves and cinnamon.
After the cooked fruit, put the sago, stirring until it is transparent.

Note:

The amount of various fruits is one kilo
Pick up the fruits of your choice, at least 6 fresh fruits.
.

Lamb Shank With Chef's Secret + Photo

Lamb Shank With Chef's Secret + Photo

Ingredients:
1 whole reed of lamb
Spices:
1 large onion, chopped or grated
2 tablespoons (soup) filled with crushed garlic, if old, remove crumb
1 tablespoon of spicy paprika
1 teaspoon or grated fresh ginger (soup)
½ teaspoon of ground cloves or to taste
1 teaspoon ground cinnamon
1 bay leaf or ½ teaspoon (coffee) bay leaf powder
1 pinch of nutmeg (optional)
1 bunch of whole parsley and other herbs to your taste
The rosemary put only half a chicken
1 finger pepper, without the seeds and without the streaked white veins.
If you like you can use Nonna's Seasoning,
Sauce Ingredients is (optional):
2 red peppers, or 1 red another yellow
2 tablespoons of broth dissolved in a little water (optional).
1 glass of dry white wine
1 medium glass of pickled mushrooms drained and washed and chopped in half
3 ripe tomatoes, skinless and seeded, chopped
1 garlic only the white part cut into thin slices
1 teaspoon of spicy paprika or chili sauce
2 tablespoons (soup) filled with lard or ½ cup oil
Chef's Secret:
How to Take the Lamb's Strong Smell
First thing is to remove the gland (bodum) from the lamb's leg that smells strong in the flesh.
The gum (bodum) is in the back leg of the lamb, looks like a dark bean grain, lies between the tendon and the leg bone.
Here's how to prepare:
How to Prepare the Leg of Lamb:
Thoroughly wash the lamb's leg in running water, already without the gum (bodum) several times then dry with paper towel.
Season the meat with the seasonings listed above.
Put the shank into a large plastic bag with all the seasoning, tie it with cotton string.
Put the bag inside a dishware, or thick plastic, carry the refrigerator for 12 or even 24 hours.
Then remove the shank, pass to a baking sheet lined with foil, add half a cup of the sauce.
Grease the meat with lard or cover with slices of bacon.
Bring to bake preheated oven 160 º C, for 40 minutes for each pound of meat, covered with aluminum foil.
Chef's Secret:
To find out if the shank is roasted, wring a knife with a small blade if it leaves a pinkish liquid, it is still raw, leave it in the oven for a little more than half an hour before removing it from the oven, remove the aluminum foil and let it blush.
Be careful not to let it bake too much, it dries the meat ..
The palette should be juicy.
The Secret is the way to bake.
How to prepare the sauce:
Sauté the onion with the bell peppers and the garlic, the tomatoes add the stock broth, and the spicy paprika, finally the mushrooms.
Serving Mode:
Place the lamb on a platter separate from the gravy.
Accompany whole cooked potatoes in butter and garlic
Baked Bean Salad, seasoned with plenty of onion, parsley, chives and green olives all chopped, and a little broth of broth.
If you want you can also make a watercress salad with sliced ​​onion and cherry tomatoes.
It can be served with sweet or salted farofa.
Follow the farofa recipes in the next post.
My recipes, some are very long.
I write detailed for Culinary professionals, or beginners.
People who want to make or sell for Christmas and New Year's Eve, or other occasions.

I am, passing all my secrets from long years to Pros or Beginners.
And how to serve, too.
Make decoration see the photo.

Braised Loin With Carrot (eggs) Yarn + Photo With Follow-Up

Braised Loin With Carrot (eggs) Yarn + Photo With Follow-Up
Original and very tasty dish

Ingredients:

2 pounds of pork loin cut into three equal strips in the lengthwise direction.

Filling:

3 apples peeled, cut into boiled cubes
1 cup of black plums, pitted, cut in half
pineapple slices in syrup (drained) to decorate.

Seasoning,
2 tablespoons of salt
2 glasses of white wine
Fresh herbs, (sage, mint, parsley, basil) among others the amount is a little bit or taste, can only put one or several depends on your taste

Remove the herbs before stuffing.

Way of preparing:

With the meat whisk, beat the loin strips to make them look very thin.

Mix the apples with the plums, place in the center and along each strip and fold each one in half.

With the strips already stuffed, make the braid and sprinkle it with a little pineapple syrup.

Take the preheated oven (160 º C) covered with aluminum foil, for forty minutes for each pound, half an hour before removing from the oven, remove the aluminum foil to let it flush slightly


Do not let it get past the hardening point
Serve with carrot wires (egg yolks).

Carrot Eggs Yarn

200 grs. of grated carrots, in a special device for making long strands
(it is sold in the Central or Lapa market or in SP - Brazil free trade shows)
1 cup of refined sugar
½ cup of cold water
5 blackheads
2 branches of cinnamon sticks
1 slice fresh ginger (optional)
You can fold the syrup if you like.


Method of Preparation:

Bring a pan to the fire with water cinnamon sugar, clove the ginger, mix well off the fire, do not stir while in the fire.

Let it cool until thick.

Put the grated carrot, to cook in this syrup
When the carrot is cooked, strain into a sieve while it is hot.
Use the carrot to decorate the entire back of the loin.

Note:

The carrot egg strands look like real egg strands.
Besides being original is beautiful and tasty.
The photo is mine from a story there on the Ponte Preta Farm (Monteiro Lobato) on the side of an Italian statue and the pool on the side.
Follow up:
Almond Branches

Ingredients:
150 grs. ground almonds with or without skin
100 grs. of butter, does not serve margarine or oil
1 large onion, grated, washed and squeezed
1 cup diced parsley
2 cups of crushed salted cracker or cornmeal.
1 or ½ cup of raisins without seeds
Salt and pepper to taste
Way of preparing:
Fry the onion in the butter, add the almond flour, mixed with the biscuit flour, mix well.
Add raisins and chopped parsley, salt to taste
If you want you can put some pepper.
Decoration:
Place the farofa on a platter and garnish with a hortencia made of carrot or turnip greens, stuck in a piece of stick, stuck in a potato with a peel.
Turnip flowers can color with culinary dye.
Do not use another type of dye.
Around the farofa put stuffed apricot.
With ricotta, ground ham, parsley and nutmeg is optional
* See past recipes salted from stuffed fruits or wait for me to post again, apricot, peaches and black plums *.

Pork Pork (pork) With Chef's Secret + Photo

Pork Pork (pork) With Chef's Secret + Photo

Pork Pork with Pepper and Onion Sauce Accompaniment + Decoration Rectified
Ingredients:

1 whole pig shank at least 3 to 5 pounds
Spices:
1 chopped onion
10 cloves of crushed garlic if it is old remove the crumb
2 very small branches of rosemary, do not put too much
6 leaves of sage
1 whole pepper finger of seeded minced seed
1 glass of wine vinegar
2 cups (200 ml) dry white wine
½ teaspoon of bay leaf powder or
2 to 3 bay leaves
1 bunch of parsley with whole chives washed

Chilli Sauce:

4 large onions cut into thin slices
6 two green peppers, two red, and two seedless yellow cut into 1-centimeter strips.
4 to 6 stalks of celery cut into strips of 5 centimeters cooked
1 cup (sour) parsley with chopped stem
½ cup (tea) green onions, finely chopped
1 cup (tea) corn oil.
1 glass of vinegar
½ cup water or dry white wine

How to prepare the shank:

Do not remove fat from the shank.
Put all the ingredients of the seasoning put inside a large bag of plastic suitable for cooking.
Leave in the seasoning for 12 to 24 hours the process of putting in the plastic bag is (optional).
Before baking the shank, remove all seasonings.
Arrange the shank in a baking sheet lined with aluminum foil, greased with oil.
Cover with foil, not too close that can stick to the meat.
Bake at 160 º C for approximately 4 hours, or 30 minutes for each pound of meat.
Always checking the color of the shank.
CAUTION
Do not let it get past the point that gets hard dry.
Chef's Secret:
To Know if the Ham is Roasted:

Make sure it is roasted by putting a thin knife deep enough, if it leaves a pink liquid is still raw, return to the oven again for one (1) hour.
If it has not left nothing is roasted.
When to Remove the Foil:
One hour before removing the shank from the oven, remove the aluminum foil, set the temperature to 180 ° C, leave until slightly colored.
Let it cool inside the Oven.
Use gloves to remove the still hot shank and then go to a bench.
If you want you can slice.

How to prepare the sauce:
Put the oil in a large pot, add the onion the celery, let the fire until wilting, stirring with a spoon of high handle.
Add the peppers, sauté well until they are cooked, stirring constantly if you need to drip a drop of hot water slowly and slowly.
Then add a glass of vinegar and half a glass of water, leave on the fire without stirring, until reduce appeals half.
Serving Mode.
Put the roasted shank on a platter of clay or stainless steel.
Serve the sauce separately.
Another option is to put the sauce on top
Can serve cold or hot shank.
The sauce is served cold.
Do not forget to make the decoration
Slice the pork well thin, put 2 to 3 slices in each dish and the sauce on top.
Note:
Leftover shank is for snacks.
Slice the finely chopped ham between the slices the wet serve with snack type bread.
Farofa With Sausage or Chicken Kids:
½ cup of tea
2 cups (tea) of cornmeal or
half of corn and half of cassava flour
1 cup chopped green olives
1 cup chopped parsley ½ cup (tea) green onions, cut into thin slices.
l grated onion
50 grs. chopped bacon
100 grs. cooked and ground sausage, or cooked and ground chicken, salt and pepper to taste.
4 boiled eggs and chopped very small, or raw fried scrambled.
Way of preparing:
Fry in the oil the bacon with the sausage then add the onion let it dry, add the flour, boiled eggs, olives the parsley, salt and pepper.
Serving separately;
Decoration:
Make a "cup of milk" flower using turnip and center in the fine carrot and fresh celery sprigs with the leaves.

Loin Braised With Fruits + Photo See the

Loin Braised With Fruits + Photo See the

decoration
Compote of peaches, figs, pineapple, black plums without the core.
You can put mini baked pear in gooseberry.

Ingredients:

2 pounds of pork loin cut into three equal strips, lengthwise

Filling:
3 apples peeled, cut into boiled cubes
1 cup of black plums, pitted, cut in half
Pineapple slices in syrup (drained) to decorate.

Seasoning:

2 tablespoons of salt
2 glasses of white wine
Herbs to taste, (sage, mint, parsley), and others to taste.
Remove the herbs before filling and preserve the white wine.

Way of preparing:

With the meat whisk, beat the loin strips to make them look very thin.

Mix the apples with the plums, place in the center and along each strip and fold each one in half.
With the strips already stuffed, make the braid and sprinkle it with a little pineapple syrup.
To Bake:
Put the loin braid on a baking sheet with the white wine. Take the preheated oven 180 º C covered with aluminum foil, for 40 'minutes for each pound.

Just before you toss the loin from the oven.
Take the aluminum foil to blush.
Serve with sweet farofa and round pear baked in gooseberry.

If you prefer to do the braid without the filling, only intercalando the fruits on top.
Before serving, make the final decoration.

See the sweet farofa and pear compote on Facebook
Nonna Antonieta's Chest or Blogs
baudanonna.blogspot.com

Loin Stuffed For Christmas - Rectified III Stuffings

Loin Stuffed For Christmas - Rectified III Stuffings
The photo has already been published in the previous follow up recipe.

Ingredients:

2 pounds of fresh or frozen loin
A large open loin blanket

Spices:

1 cup of lemon juice to wash the loin
2% of the weight of the meat of fine salt (two tablespoons of shallow soup) One spoon of soup for each pound of meat.
1 glass of white wine
4 cloves garlic, crushed (if old) without crumb

Filling I:

200 grs. of sliced ​​ham or sliced ​​smoked turkey breast
200 grs. of sliced ​​mozzarella
50 grs. chopped bacon (optional)
1 large grated onion
1 cup (sour) parsley with chopped stem
1 cup chopped green olives
2 tablespoons of capers
1 large apple grated in thick coarse
1 cup cooked, squeezed and chopped spinach (optional) see below
2 tablespoons of catupiry cheese or grated Parmesan cheese (optional)
1 pinch of salt

How to prepare the filling:

Mix in a bowl, the onion with the bacon, the parsley, the olives, the capers, the grated apple and the spinach, and the salt.

Once the loin is tender, place a layer of ham, put the mozzarella on top and then the other ingredients mixed.
Roll the loin as if it were a rocambole, wind tie with cotton string.
Tie, loin back with cotton string to keep your shape, or stick with sticks and thread the string several times until firm.
After roasting, do not forget to take out the toothpicks and the string, cutting with the kitchen scissors.

Recheio II:

½ pound of crushed fresh ricotta
100 grs. of chopped black plums, or apricot
100 grs. of raisins without seeds
100 grs. of pineapple in minced drained syrup
2 grated apples in thick coarse
2 tablespoons chopped parsley and parsley
½ teaspoon (coffee) of nutmeg or a pinch
1 tablespoon of salt (coffee)
2 tablespoons (soup) catupiry cheese or grated Parmesan cheese

How to prepare the filling:

Knead the ricotta with a fork, add catupiry cheese and chopped black plums, raisins, pineapple cubes, grated apples, parsley, salt and nutmeg.

Mix all the ingredients, make a roll and place inside the loin already open, tie with cotton string, then tie back on the back with the string, so as not to lose the shape.
See more details above, previous filling

Recheio III:

100 grs. of ground sausage or ground smoked turkey breast
50 grs. of bacon (optional)
1 cup of grated onion
1 cup chopped parsley
1 cup chopped green olives
2 eggs cooked and passed by the juicer (it is passed by the same juicer)
4 grated apples in thick coarse
2 tablespoons (3 tablespoons) crushed salted crackers or grated bread
2 tablespoons grated Parmesan cheese

How to prepare the filling:

Mix all the ingredients, put the filling, same as the previous ones.

Method of Preparing the Loin:

Cut the loin in half lengthwise without loosening the pieces then cut from the inside out, or,
Ask the butcher to do this for you.

Open the loin as if it were a large steak, if you need to tune it with the meat beater, there is a large blanket.
Thoroughly rinse the loin in running water, then season with salt, lemon white wine and crushed garlic, let stand for 6 to 12 hours in the refrigerator in a crockery or pyrex bowl, topped with foil or dishcloth.

Then remove all seasonings dry well and put the filling, tie with cotton string to keep your shape.

Place the stuffed loin on a baking sheet, lined with aluminum foil with little brewed broth, covered with aluminum foil.

Bring to bake in preheated oven medium 180 º C, put 40 'minutes for each pound of meat.
Just before taking the loin from the oven, remove the foil and let it brown well.
Serving Mode:

1. Can serve with apple stuffed with apple puree, black plum stuffed with cheese. ricotta carrot
2. Serve on a stainless steel platter with pineapple compote, peaches, figs,
With small pear cooked in gooseberry,

3. Can also serve with cooked vegetables in butter
Whole small potatoes, carrots cut into strips, asparagus, heart of palm, black olives, broccoli etc.
Garnish around the platter with lettuce leaves.


Note:
To cook the spinach, defolish, wash and throw in the boiling water, let stand until boil then count 1 'minute.
Put in the vegetable runoff and pour over enough ice water with ice cubes.
The above process calls bleaching.

** Do not use baking soda to cook the spinach, do not need and leaves a bitter taste is exceeded.
They were what grandmothers who did in the 19th century.