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Smoked chill coolers

Smoked chill coolers



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I saw recipes from our Hungarian neighbors with smoked chill. Something like that amazed me and piqued my culinary curiosity. Of course, the main beneficiary of the colds was very happy: D I was excited that the cold would thicken, so I put some fresh pork mice.

  • 1 smoked ciolan of the house - approximately 1.5kg
  • a few fresh pork mice
  • 1 red onion
  • 1 carrot
  • 1 celery stalk
  • 1 clove of garlic
  • 1 bay leaf
  • 1 teaspoon black peppercorns

Servings: 4

Preparation time: over 120 minutes

RECIPE PREPARATION Smoked chocolates:


  1. For a start, I scalded the smoked ciolan and the mice with boiling water. I threw the water.

  2. Peel the onion, carrot and wash.

  3. The garlic clove remains without the first layer of leaves and mustache. Rinse with celery stalk.

  4. Put the ciolan, vegetables, garlic, pepper and bay leaf in the pressure cooker.

  5. The water must slightly exceed the ingredients in the pot.

  6. No salt is needed, the raw ciolan was kept in brine and then smoked.

  7. I boiled for 90 minutes on low heat.

  8. Remove the cover in accordance with the protection rules.

  9. Strain the juice with a sieve.

  10. The meat is well cooked so that it falls off the bones. The mouse on it is soft and gelatinous.

  11. I distributed the meat and the carrot pieces in four bowls. I probably had "merchandise" for about six if I didn't eat hot meat [it was delicious: D]

  12. I have the juice to cool on the balcony.

  13. After cooling, it formed a pojghita of fat that I easily gathered with the help of a foamer.

  14. Bring the juice to a boil again until it is reduced by half.

  15. At this point I test the coagulation: I put a spoonful of juice on a plate and take it out on the windowsill if it is cold.

  16. In case the juice does not clog more hot and let it drop a little.

  17. Pour the juice over the meat in bowls and set aside to cool.

  18. When serving, use lemon, horseradish grated in vinegar, pepper, sweet or hot red paprika.

Good appetite !!!!

Tips sites

1

If you think the smoked ciolan is too salty, put it in cold water for a few hours. Change the water a few times so that it dissolves.

2

The original Hungarian recipe also includes cumin, nutmeg, ginger. On the next occasion I will venture to try it as follows: D


Ciolan salad with onions

Happy birthday, Romania, happy birthday dear compatriots. Okay, lovers or not, patriots or not, our hunger still strikes us at noon, so we don't stop to look at others, do we? I have for you today a somewhat classic but slightly modified recipe. I present to you another way to eat the goodness of smoked ciolan. Do you want to? I hope the answer is & # 8222da & # 8221, otherwise I did nothing.

In addition to ciolan, which must be well boiled (an hour and a half in water with cumin, pomegranate, bay leaf, two carrots), you also need red onions, olive oil, vinegar (possibly balsamic), parsley.

Let's not forget: a little hard salt and half a teaspoon of coriander and peppercorns crushed together.

Cut the onion into scales.Rub the onion with the salt, well, leave it for ten minutes then squeeze it to get rid of the juice.

Cut the stalk into thin slices.

Mix the onion with the spices, oil, vinegar and ciolan.

Try not to eat too much at once. Seriously. Take with toast and balsamic vinegar reduction.


Mbaklzle

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Sanctus ciolanus nostrum (or something)

Today I hit the jackpot. I felt that the people wanted some meat from Thursday's Special. I wasn't wrong. Requests have started to flow since I announced (ie Monday), which is why in the morning I went shopping again to be able to supplement the number of servings. Do you know what the secrets of a good ciolan are? I'm telling you now:

Don't be too fat. Hard to find.

It should be quite smoky but not overly smoky. Hard to find.

Boil well in water with vegetables and cumin. You can do this yourself. It takes about three hours.

Bake at 200 degrees Celsius for about 20 minutes and then polish with crushed cumin.

To be accompanied by what is necessary. That is red onion (I prepared onion with cream and onion rubbed with salt, basil, olive oil and balsamic vinegar.

Have almost a decent amount (about 80-100 grams) of beans rubbed with oil and garlic, maybe with a little thyme.

Eat it at the Camino, if you can still get it (& # 8222Special & # 8221 is given on the model & # 8222first come, first served


Sarmale cooked with ciolan

Sarmale cooked with ciolan, tastes from foreign movements, which our housewives prepare for different celebrations, the recipe being transmitted from generation to generation. Most foreigners from any corner of the world are impressed by the taste of the stuffed cabbage made on our lands.
As some very old cave paintings show, people wrapped pieces of meat in various edible leaves. Thus, it can be said that the first sarmales were invented by primitive people. This means that the wire has existed for at least 15,000 years.
Both the Greeks, the Albanians, the Bulgarians, and last but not least, the Croats and the Turks believe that they are the inventors of the sarmala. Many researchers do not rule out the possibility that the southern Balkan sarmales would have a different origin than the Romanian ones, which would have been reinvented in our territory.
Looks like there's a book & bdquoBuc & # 259t & # 259ria modern & # 259 with an introduction about hygien buc & # 259t & # 259riei & bdquo from the year 1881 & icircn which appears a first re & # 259 re & # 539et & # 259 of the sarmales.

Photo: Sarmale boiled with ciolan & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
800 g minced pork & # 259 pork
500 g smoked ciolan
2 sauerkraut
2 onions
50 g broth
100 g of rice
1 l white wine
oil
salt, pepper, ground cumin, bay leaves
thyme twigs
Preg & # 259te & # 537ti a & # 537a:
In a bowl, mix the rice, minced meat, chopped onion and sauté in oil, salt, pepper and cumin to taste. From the cabbage leaves, prepare leaves, tighten the ribs. On each cabbage leaf you put a spoonful of stuffing and roll it, forming a spoon.
Peel a squash, grate it and squeeze the juice. Put the stuffed cabbage in layers, and between them you put bay leaves, thyme, blackberries, cumin and pieces of smoked ciolan.
Pour the wine and the diluted broth into the bowl and let the sarmales boil for 2 hours on low heat.

Preparation 45 minutes: Boil 2 hours
Re & # 539et & # 259 de C & # 259t & # 259lina-Alina Bucur, Buz & # 259u


Beans With Smoked Ciolan Kettle

Smoked beans in a cauldron. Just like in our traditional bean with ciolan and goulash with the other goulash recipes in the cauldron. Chicken paprika with dumplings and sour cream according to the traditional Hungarian recipe. 15 minutes and add the tomatoes. Dried bean meal boiled in juice from smoked ciolanul with tomato sauce with vegetables.

It has become a fad. Leave the beans overnight in cold water then wash in more water, boil in salted water after a few boils, change the water, then change the water, then change the water once more and then. Until we finished our chores, everyone has something to do until we found a good location, that is, in the yard at the cone and we decided to start the work so that the weather was a bit bad. Beans with ciolan in the cauldron.

Smoked pork chop food with potatoes is prepared faster if you have pre-cooked ciolan bought or cooked at home. After it has softened well, bring it to a boil and let it boil for an hour covered with a lid. The beans are left to soften a few hours before or even overnight. Usually bean-based recipes involve a lot of work.

Ciolan with potatoes in a cauldron. Cauliflower beans and other meats. For a few days now, let's be a week, I set up a bean with ciolan with the boys. Add the diced onion and onion over the meat.

Finely chop the onion and place in a saucepan with a tablespoon of oil and cook for 2 to 3 minutes. It can be prepared in the version with ciolan. After 10 minutes of boiling, drain the water and pour boiling water over it, repeat the procedure 2 3 times. I thought of starting the culinary week with the culinary delusion of the weekend.

Beans with smoked ciolan. Beef or pork 200 grams boneless smoked skewer boiled 700 grams boiled white beans 2 large onions 2 peppers. How to prepare smoked beans. I have seen that in the last years of December 1, this is what the public from all over the country is serving.

How to prepare beans with smoked stew in a cauldron detailed recipe. It is said to have been invented by army chefs and is one of the most popular dishes at the table by the military.


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Smoked chocolates - Recipes

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Boiled and smoked product, obtained from the chest of

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Raw-dried and smoked product, obtained from pork, beef, bacon and spices

Raw-dried and smoked product, obtained from pork, bacon and spices

Raw-dried and smoked product, obtained from beef, bacon and spices

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Boiled and smoked salami, obtained from pork, beef, bacon and spices

Boiled and smoked salami, obtained from pork, beef, bacon and spices

obtained from pork, bacon and spices

Boiled and smoked product, obtained from pork, bacon and spices

Boiled and smoked salami, obtained from pork, beef, bacon and spices

Boiled and smoked salami, obtained from pork, beef, bacon and spices

Boiled and smoked salami, obtained from beef, pork, pork leg, bacon and spices

Boiled and smoked salami, obtained from pork, bacon and spices

Boiled and double smoked salami, obtained from pork, beef, bacon and spices

Boiled and smoked salami, obtained from pork, beef, bacon and spices

Boiled and double smoked salami, obtained from beef, pork, bacon and spices

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Boiled and smoked product, obtained from pork, bacon and spices

Boiled and smoked salami, obtained from pork, bacon and spices

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Chicken breast

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Hot Dog Chicken Breast

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Boiled and smoked product, obtained from working pork, bacon and spices

Boiled and smoked product, obtained from chicken breast, bacon and spices

Boiled and smoked product, obtained from pork, beef, bacon and spices

Boiled and smoked product, obtained from pork, beef, mutton, bacon and spices

Boiled product, obtained from working pork, bacon and spices

Boiled product, obtained from beef, pork work, bacon and spices

Boiled product, obtained from pork, bacon, spices

Boiled and smoked product, obtained from pork, rinds, pork tongue, pork heart and spices

Boiled and smoked product, obtained from pork, rinds, pork tongue, pork heart and spices

Boiled product, obtained from pork, mice, pork tongue, pork heart and spices

Product obtained from pork liver, bacon, throat meat, salt, pepper, thyme, fried onions

Product obtained from meat of the neck, bacon, gooseberry, blood or plasma, salt, pepper, thyme and rosemary

Dried and smoked product, obtained from pork, bacon and spices

Dried and smoked product, obtained from pork, bacon and spices

Dried and smoked product, obtained from pork, bacon and spices

Boiled and smoked product, obtained from pork, bacon and spices

Boiled and smoked product, obtained from turkey and poultry, does not contain pork

Boiled and smoked product, obtained from pork, bacon and spices

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Smoked product, obtained from pork breast

Smoked product, obtained from pork tails

Smoked product, obtained from pork

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Boiled and smoked product, obtained from pork breast

Boiled and smoked product, obtained from pork breast

Fried product, obtained from pork bacon

Product obtained from pork bacon

Frozen / chilled beef, pork, bacon and spices

Frozen beef, pork, bacon and spices

Frozen / refrigerated product from

pork, bacon and spices

Pressed Chicken Breast Ham

Peasant Salami with Ham Gastro Advantage

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Wardein sausages are raw-dried and smoked products, carefully prepared by our specialists, according to variety recipes and with carefully selected ingredients. The production process for Wardein sausages is 80% manual, from the selection of the highest quality raw material to the packaging of the final products. With a unique aroma and an unmistakable taste, Wardein products are to the liking of those who prefer the varieties of traditional sausages, made as in the past.

The Royal Sausages range represents our success to change, for the better, the quality of the traditional products on the market. Royal sausages represent what we have the best to offer: meat carefully selected and prepared with great skill, respecting the highest quality standards. Each product from the Royal Sausages range includes both the Transylvanian tradition and the experience and professionalism of our team.

The products from the Avantaj range are intended for regular customers with the taste of strong, well-smoked spices and flavors, specific to Transylvania. Avantaj sausages are an affordable alternative to tasty products, made to the liking of Romanians. With an appetizing appearance and an unmistakable taste, Avantaj sausages are suitable for any meal.

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The most delicious dishes with beans and smoked meat

When you say traditional Romanian food, you immediately think of a smoked bean, regardless of the preparation. Extremely tasty, beans are found in many Romanian dishes and are often served during the national holiday of December 1. If you want to put on the table a dish that contains both beans and smoked, try one of the following recipes.

Bean soup with smoked meat

For a delicious soup, you need a few ingredients:

  • 500 g smoked ciolan
  • 500 g dried beans
  • 500 g of sour cream
  • 5 eggs
  • potatoes
  • carrot
  • celery
  • onion
  • pepper
  • parsnip
  • salt
  • pepper

Bean soup with smoked meat
photo - retete-culinare-cu-dana-valery.ro

The first step for a bean soup is to prepare the main ingredient. Thus, it is necessary to soak the beans in the evening. The next day, change the water and boil the beans until they are half cooked. Then, the boiled and smoked ciolan is cut into cubes.

Separately, put a little oil in a pot and fry the vegetables, finely chopped beforehand. After the carrot, celery, onion, pepper and parsnip are hardened, add the pieces of ciolan to the pot. Leave them to borrow the flavors for 10 minutes and then add water. Also add the beans, drained before and leave the pot on medium heat.

Meanwhile, cut the potatoes into cubes and add them to the soup. Everything should be boiled for at least 30 minutes. While the soup is boiling, separate the eggs and mix the yolks with the cream. Pour this mixture over the soup and let it boil for another 20 minutes. At the end, the smoked bean soup is served seasoned with dill and necessarily with a red onion.