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Chicken pastrami

Chicken pastrami



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Ever since I saw this recipe at Lena's I have been convinced that I will make it soon and that the family will like it. It is very good, it can be served hot, as a main course with your favorite side dish, but also cold, as an appetizer at a festive meal. The only inconvenience discouraged for some would be the long maceration time, but the result is fabulous.


The meat will be marinated in 2 stages.

For the first stage, put the sugar, salt, allspice seeds, pepper and bay leaf in a bowl with a lid. Pour water on top (enough to cover the meat very well) stir a little to dissolve salt and sugar, add the meat and put the lid. Refrigerate for 24 hours.

After 24 hours, remove the meat from the marinade, rinse well, then place on paper towels and dry very well. We will then prepare the other marinade. Mix the soy sauce, oil, paprika, pepper and honey. With this sauce, grease the meat well on all sides, put it back in the bowl with a lid and put it in the fridge again for 24 hours (maybe even less, but it must stay in this sauce for at least 5 hours).


Each piece of meat binds very well with the thread, along its entire length, giving it the shape of a roll. Put in a tray a piece of aluminum foil, the meat on top and put the meat in the oven for about 1 hour. For the first 20 minutes, I kept the meat wrapped in foil to simmer, then I let it brown. From time to time the rolls are sprinkled with the juice left by the meat.

Allow to cool slightly, cut the thread with scissors and portion as desired.


Method of preparation

Alexandra's salad

Put the bacon slices on the grill, to make them a little crispy, then cut a slice into 2-3 pieces

Rice salad with surimi

- boil the rice & icircn water with salt and a little oil after boiling, & icircl cool


Chicken breast pastrami-house recipe

We don't buy salami more than 3 times a year and then it's just chicken breast pastrami, because I see what I'm eating. I need it for preparing chicken salads, omelets, for breakfast, in the hot version as we will eat it today and of course the package for school or work.
It is sliced ​​nicely and hot and cold. Being a natural preparation without E's and incomprehensible things written on the labels of the products in the store, it is worth trying.
The taste is not as delicious as the commercially smoked one, but it's ok.
It can also be prepared from turkey breast, pork chop, etc. It doesn't take long to prepare, just that it has to be marinated.

INGREDIENTS
Chicken breast 3 halves of boneless and skinless chicken breast - choose to be as large as possible
Salt 2 tbsp
Bay leaf 2 pcs
Old 1 tbsp
Allspice berries 1 teaspoon if you do not have allspice put plain black pepper
A garlic captain.
Water 2 glasses or enough to cover the meat
Marinades
Honey 1 tbsp
2 tablespoons olive oil
Soy sauce 1/2 tablespoon
Paprika 1 tablespoon (whoever wants can combine with hot, I did not try)
Black peppercorns 1 teaspoon (whole grains, not broken)
ground black pepper

PREPARATION
1. The meat will be marinated in 2 steps & # 8211 we now make the first marinade:
& # 8211 Put the ingredients in a bowl (crushed garlic)
Add 2 (+1/2) glasses of water, mix well until the salt and sugar dissolve.

Chicken breast without skin or bone is washed well & # 8211 is put in a pan or box with a lid.
Pour the marinade, make sure it completely covers the meat, put the lid on and leave it in the fridge for 24 hours.
2. After this time, remove the meat from the marinade, wash it well and dry it with a paper towel.

3. Now prepare the 2nd marinade / glaze & # 8211 mix in the marinade box 1.5 tablespoons honey + 1/2 tablespoon soy sauce + 2 tablespoons oil + 1 teaspoon peppercorns + a little ground pepper + 1 tablespoon paprika (and a little hot for whoever wants) red peppers.
Grease the chicken breast well with the above mixture and leave for another 24 hours (minimum 5 hours) in the refrigerator.
4. After you have thoroughly cleaned all the peppercorns glued to the meat, tie with a thicker cotton thread each chicken breast wrapped well along its entire length.
5. Place the breast on an aluminum foil in the tray and bake at about 180 degrees for 60-70 minutes.
Towards the end, the sauce burns a bit, you can reduce the heat but it must be left as it should be, otherwise it will be nauseous to remain pink inside.
At first it should be semi-protected with foil on top but breathe well.

After about 20-30 minutes, remove the tray from the oven and with a spoon grease the meat well with the juice it leaves.
Fully uncover foil meat.
After another 10 minutes, grease with sauce again.
Put back in the oven until nicely browned.
6. After this time, take the meat out of the oven and let it cool down for at least 10 minutes.
7. Then take out the splints and cut it as you like as long as you eat immediately.

May it be useful to you!


Simple recipes for amateurs - chicken pastrami

Undoubtedly, cooking is an art, but not all people are perfect chefs. However, there are recipes that are as simple as possible even for amateurs who want to impress their dinner guests with a perfect dish. With a little goodwill, with chosen ingredients and a lot of love, the dishes can be made without too much effort. Sounds good, doesn't it?

How to prepare the best chicken pastrami?

Chicken breast is one of the most consumed meats among Romanians, being for a long time in the top of their preferences. The cooking time is relatively short, and the taste is really wonderful, so this recipe should be tried without hesitation.

The necessary ingredients are the following:

  • 1 chicken breast
  • a few cloves of garlic
  • oil
  • a bit of sugar
  • a few bay leaves
  • sweet Boya
  • ground pepper & berries
  • salt

In order for the preparation to have a perfect taste, prepare a marinade of a little sugar, pepper, bay leaves and salt. Mix everything with water until the ingredients have developed, and leave the chicken breast overnight in this mix to absorb all the flavors.

After that, the chicken breast is removed from the marinade, washed with cold water and tied with cotton thread, being prepared to be greased on the entire surface with a mixture of spices, consisting of garlic, paprika, oil and a little pepper. .

The preparation is thus ready to go in the oven for about 60 minutes. It is important that the chicken breast be greased with the sauce that I leave in the pan every 15 minutes, so that it does not dry out and cook well inside.

After the cooking time has expired, the tray must be removed from the oven, but the pastrami must be left to rest for another hour, so that the flavors blend in. In addition, it cuts much better after it cools.

Undoubtedly, this chicken pastrami recipe is one of the simplest, but also one of the tastiest. It can be used with confidence to prepare sandwiches for the little ones, instead of the unhealthy sausages that exist in the trade. Road snacks are much easier to prepare and will certainly be much more enjoyable. The whole family will be more than happy with this choice.

In addition, it can be used even in salads, being a good alternative for a light dinner during the summer. Whether served hot, along with some fresh or cold vegetables, as an appetizer, such a dish should not be missing from any list of recipes prepared often.

The preparation time is relatively short (except for the marinating period), and after 2-3 attempts, things will certainly go much better and with a higher speed. It only takes a little exercise for things to go very well in the kitchen.


Homemade chicken breast pastrami & # 8211 This is how to prepare the tastiest chicken pastrami

Baked chicken breast pastrami - Say "Goodbye!" sausages full of E - To prepare this tasty recipe, you need the following ingredients:

Ingredient:

Ingredients for marinade:

  • 1 teaspoon mustard seeds
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vegetable oil

Method of preparation:

1. In a bowl, pour 200 ml of water. Add salt, peppercorns, bay leaf, salt and mix well.

2. Peel the chicken and place it in the brine. We leave it for 2 hours.

3. In a separate bowl, crush the mustard seeds. Add the coriander, paprika, oil and lemon juice. Mix well until smooth.

4. Remove the chicken from the brine and cover it with the previously prepared marinade.

5. Place the meat in a baking tray covered with aluminum foil. Bake at 200 degrees for 25 minutes.

Enjoy it with gusto! Good appetite!


Chicken breast pastrami-house recipe

We don't buy salami more than 3 times a year and then it's just chicken breast pastrami, because I see what I'm eating. I need it for preparing chicken salads, omelets, for breakfast, in the hot version as we will eat it today and of course the package for school or work.
It is sliced ​​nicely and hot and cold. Being a natural preparation without E's and incomprehensible things written on the labels of the products in the store, it is worth trying.
The taste is not as delicious as the commercially smoked one, but it's ok.
It can also be prepared from turkey breast, pork chop, etc. It doesn't take long to prepare, just that it has to be marinated.

INGREDIENTS
Chicken breast 3 halves of boneless and skinless chicken breast - choose to be as large as possible
Salt 2 tbsp
Bay leaf 2 pcs
Old 1 tbsp
Allspice berries 1 teaspoon if you do not have allspice put plain black pepper
A garlic captain.
Water 2 glasses or enough to cover the meat
Marinades
Honey 1 tbsp
2 tablespoons olive oil
Soy sauce 1/2 tablespoon
Paprika 1 tablespoon (whoever wants can combine with hot, I did not try)
Black peppercorns 1 teaspoon (whole grains, not broken)
ground black pepper

PREPARATION
1. The meat will be marinated in 2 steps & # 8211 we now make the first marinade:
& # 8211 Put the ingredients (crushed garlic) in a bowl
Add 2 (+1/2) glasses of water, mix well until the salt and sugar dissolve.

Chicken breast without skin or bone is washed well & # 8211 is put in a pan or box with a lid.
Pour the marinade, make sure it completely covers the meat, put the lid on and leave it in the fridge for 24 hours.
2. After this time, remove the meat from the marinade, wash it well and dry it with a paper towel.

3. Now prepare the 2nd marinade / glaze & # 8211 mix in the marinade box 1.5 tablespoons honey + 1/2 tablespoon soy sauce + 2 tablespoons oil + 1 teaspoon peppercorns + a little ground pepper + 1 tablespoon paprika (and a little hot for whoever wants) red peppers.
Grease the chicken breast well with the above mixture and leave for another 24 hours (minimum 5 hours) in the refrigerator.
4. After you have thoroughly cleaned all the peppercorns glued to the meat, tie with a thicker cotton thread each chicken breast wrapped well along its entire length.
5. Place the breast on an aluminum foil in the tray and bake at about 180 degrees for 60-70 minutes.
Towards the end, the sauce burns a bit, you can reduce the heat but it must be left as it should be, otherwise it will be nauseous to remain pink inside.
At first it should be semi-protected with foil on top but breathe well.

After about 20-30 minutes, take the tray out of the oven and with a spoon grease the meat well with the juice it leaves.
Fully uncover foil meat.
After another 10 minutes, grease with sauce again.
Put back in the oven until nicely browned.
6. After this time, take the meat out of the oven and let it cool down for at least 10 minutes.
7. Then take out the splints and cut it as you like as long as you eat immediately.

May it be useful to you!


Wash the chicken breasts well and then cut them in half. It would be preferable to remove the muscle to get nice slices of meat, I left it.

In a glass bowl put the water with the sugar and salt and mix until it dissolves then add the peppercorns and bay leaves. Put the meat, cover with plastic wrap and keep the dish in the fridge for 24 hours.

Then remove the meat, wash it well with cold water and dry it with a paper towel.

Mix all the ingredients for the marinade, put the meat in a narrower bowl, pour the marinade and grease the meat on all sides so that it is covered everywhere with the marinade. Cover the bowl again with plastic wrap and keep in the fridge for 24 hours.

Preheat the oven to 160 degrees Celsius.

We tie the meat well and cook it together with the sauce for an hour. Then raise the temperature to 180 degrees and bake for another 10 minutes.

Remove the meat, let it cool well and then keep it in the fridge from the chicken breast until we use it.

I hope you try the recipe and write to me if you liked it.

And, don't forget, you can prepare the pastrami and pork recipe :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Chicken breast pastrami

The product is in the form of Chicken breast pastrami, smoked with hardwood sawdust, individually packed in a bag.

Contains: chicken (halves of chicken breast without inner), natural spices.
The product does not contain additives, preservatives, dyes. Non-injected product.

Nutritional value:

Energetic value average per 100g product 126kcal / 534kj
FATS 1.04g
of which: Saturated fatty acids 0.52g
Carbohydrates 4g
of which: Sugars 2g
proteins 25.14g
Salt (Sodium) 2.52g

Warranty period Chicken breast pastrami: 21 days


Wash the chicken breasts well and then cut them in half. It would be preferable to remove the muscle to get nice slices of meat, I left it.

In a glass bowl put the water with the sugar and salt and mix until it dissolves then add the peppercorns and bay leaves. Put the meat, cover with plastic wrap and keep the dish in the fridge for 24 hours.

Then remove the meat, wash it well with cold water and dry it with a paper towel.

Mix all the ingredients for the marinade, put the meat in a narrower bowl, pour the marinade and grease the meat on all sides so that it is covered everywhere with the marinade. Cover the bowl again with plastic wrap and refrigerate for 24 hours.

Preheat the oven to 160 degrees Celsius.

We tie the meat well and cook it together with the sauce for an hour. Then raise the temperature to 180 degrees and bake for another 10 minutes.

Remove the meat, let it cool well and then keep it in the chicken breast pastrami in the fridge until we use it.

I hope you try the recipe and write to me if you liked it.

And, don't forget, you can prepare the pastrami and pork recipe :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


About sheep, bird, beef pastrami

So pastrami is NOT a meat that has been marinated and then roasted & # 8230 that is grilled steak! Pastrami must be SMOKED and steamed before being fried or steamed! In this case we are talking about bird pastrami that is smoked and left to dry.

Wikipedia tells us that pastrami (pastrami) has Romanian Jewish origins (see here). It is made from kosher meats (beef, lamb, sheep, goose, duck, turkey) and has become famous in Deli Shops in America. Pastrami is smoked and then consumed as such, steamed or grilled.

Smoked duck breast and thighs are a delicacy! After smoking and wilting, they are consumed as such, thinly sliced. If the pastrami was properly prepared then the meat will be tender and will melt in your mouth.

The stain (brine) can be dry or wet. We use the dry version which must contain salt and natural spices. These are chosen according to taste: pepper, garlic, paprika, cumin, thyme, thyme, dried onion flakes, Mediterranean herbs (oregano, basil, rosemary), etc. There is no set recipe.

Unlike the rest homemade sausages, pastrami are smoked hot, not with cold smoke. However, its temperature will not exceed 50 C. You can successfully use a grill that also has the function of a smoker. You will see below how to proceed.

The recipe for pastrami for breast and duck legs was provided by Ladislau (zis Veve) from Arad, friend, collaborator and moderator in Urban Flavors Group from Facebook. In our area (Arad is at the confluence of Transylvania and Banat) there is a long tradition of raising geese and ducks. The same goes for neighboring Hungary, just across the border. Oroshaza has had a factory specializing in the processing of duck or goose meat and the production of delicious or famous sausages for decades. foie gras (duck liver or stuffed goose).

From duck and goose meat we also make sausages (the recipe here).

The skin and fat of the bird (duck, goose hen) are made crispy and tasty lard & # 8211 the recipe here.

The quantities below are for 5 whole breasts + 10 poultry legs (duck, goose, hen, chicken) & # 8211 approx. 5 kg in total. All pieces have bones and skin! They basically come from the slaughter of 5 birds.


Chicken Pastrami - Recipes

I like to test variants that are easy to prepare. And these casseroles are prepared very quickly and can be prepared by those who are not experienced in the kitchen. In addition, these variants proposed by me can be consumed on the days of attack or PP of the dukan diet.

However, I hope that these recipes will be tried by those who are not on a diet!

Attack Phase, Cruise (PP, PL), Consolidation, Definitive Stabilization

Nutritional scale - starting Monday

Ingredient:

- 100 g smoked chicken pastrami (I had a leg)

- 1 sprig of green onion (allowed as a spice)

Preparation:

Cut the pastrami and green onions into small pieces. Put in a bowl with the rest of the ingredients (except the cheese).

Pour the composition into a yena bowl or a silicone mold (maximum 15 cm in diameter).

Put in the oven heated to 180 degrees and leave for about 30 minutes.

Then sprinkle the grated cheese and leave in the oven for another 10-15 minutes.

Consume cold or hot according to your preferences!

4 Responses to Casserole with cheese and chicken pastrami

Cooking Eaten yesterday at noon Super Delicious! Thank you so much for the wonderful recipes!

Where can I find defatted cheese? What manufacturer does it do? Thanks so much for the advice!