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Citrus marinated turkey

Citrus marinated turkey



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If you want delicious turkey steak in the oven, the most suitable method is marinating with citrus. You can use lemons, tangerines, oranges, limes.

  • Turkey meat [1.5 kg back]
  • 1 lamie -zeama
  • 2 clementines
  • 2 tablespoons turkey lard
  • 6 cloves garlic
  • herbs of Provence [thyme, rosemary, marjoram, basil, oregano]
  • chilli flakes
  • green hot peppers
  • oregano leaves
  • salt

Servings: 2

Preparation time: less than 90 minutes

RECIPE PREPARATION Marinated turkey with citrus:

Mix the lard with the juice of a lemon and a clementine, herbs of Provence, chilli flakes, salt and cleaned and crushed garlic.

The back pieces of cleaned and washed turkey are greased with this mix and left to cool for at least 2 hours.

Transfer the meat to a tray, wrap it in aluminum foil or paper and put it in the hot oven for an hour.

After an hour, remove the foil and try the meat if it is penetrated.

Sprinkle the meat with the formed fat and let it brown for another 5-10 minutes.

Decorate the steak with citrus slices, hot peppers and green oregano or basil leaves.


Roast turkey with oranges

Ingredient:
Quantity: 4 servings? 500 gr turkey breast, without skin and bone? 1 tablespoon oil? 4 chopped green onions? Salt and black pepper? 4 tablespoons fresh cheese For marinade? 3 oranges? 2 teaspoons honey? 2 tablespoons mustard with berries? 1 shallot, finely chopped

Method of preparation: 1. For the marinade, peel an orange and the white skins and cut the slices, then cut the slices into 4 pieces and set aside. Squeeze the juice from 2 oranges in a bowl. Add the honey, mustard and stir and mix. 2. Cut the meat into thin strips and add to the marinade, taking care to cover all the pieces with sauce. Put a lid on and leave to marinate in the cold for 15 minutes. 3. Heat the oil in a large frying pan. Fry the turkey strips until golden brown, about 10 minutes. Remove the meat and set aside. Add the onion to the pan and fry for 2 minutes. all the meat in the pan, salt and pepper, pour the rest of the marinade and bring to a boil. Remove from the heat, add 4 tablespoons of fresh cheese and mix. Serve with orange pieces.


Don't call me Shirley

Shirley Temple is a classic blend of ginger, grenadine, lemon or lime juice and maraschino cherries. It is named after the actress, singer and dancer who starred in numerous films and television shows in the 1930s and 1940s and later worked as a US diplomat and ambassador.

It is believed to be the first mockery in the world, Shirley Temple is still a popular order today, but at most bars it is a match, served with soda ginger ale and decorated with bright red cherries, loaded with preservatives. Fortunately, some bartenders choose to give the drink the same careful treatment they give to cocktails.

Colleen Kenny, the manager of the Local Bar in Portland, Oregon, serves customers her version of the Shirley Temple when they want something non-alcoholic, but still interesting. Don’t Call Me Shirley offers homemade grenadine, fresh lemon and lime juice, club soda and sour cherries. I skip the ginger ale, resulting in a drink that is less sweet than the original, but still has a lot of effervescence and flavor.

It's a fun way to let them drink something special when they eat out, she says. I drank them all the time when I ate outside with my parents. It is always consistent. We call ours. Don't call me Shirley because you don't get the scary, stuffy syrup that people are used to.

Shirley Temple is often regarded as a children's drink, but you don't have to be a child to want a tasty non-alcoholic drink. That's why Shirley Temple remains a bar accessory, whether it's on the menu or made on the spot for guests who request it. That being said, kids still like it. Kids see a parent drinking a cocktail and they want one, says Kenny.


Salmon marinated in citrus juice

Salmon marinated in citrus juice from: salmon fillets, orange juice, grapefruit juice, lemon, white wine, white vinegar, onion, dill, sugar, celery, olive oil, chicory leaves, red peppercorns, salt.

Ingredient:

  • 1 kg of very fresh salmon fillets
  • 100 ml orange juice
  • 100 ml of grapefruit juice
  • 1 lemon
  • 600 ml dry white wine
  • 300 ml white wine vinegar
  • 1 onion cut into thin slices
  • 4 tablespoons chopped dill
  • 30 g of sugar
  • 1 medium celery (about 12 cm in diameter)
  • 5 tablespoons olive oil
  • 4-5 chicory leaves
  • 10 g red peppercorns
  • salt

Method of preparation:

Boil the pepper with a little boiling water, let the berries soften a little. Mix well the wine, vinegar, finely grated peel of 1/2 lemon (without the white part), a few thin slices of lemon, citrus juice, onion rings and 2 tablespoons of dill.

Put the piece of fish in a bowl or bowl, powder it with pepper, 40 g of salt and sugar. Pour the wine and citrus mixture on top. Cover the bowl with plastic wrap, leave it in the fridge for 3 days, during which time return the fish to the marinade at least 2 times.

Remove the salmon from the marinade, wipe it with a towel, then cut it into extremely thin slices (like smoked salmon). Peel a squash, grate it and sprinkle with a little oil and lemon juice (otherwise it will turn black!).

Arrange a bunch of celery, salmon slices and chicory strips on the plates. Sprinkle the peppercorns and the rest of the dill, sprinkle with the remaining oil and serve immediately.


Ingredient: 220 g flour, 100 g sugar, 200 ml orange juice, 115 g butter, two eggs, an envelope of baking powder, two tablespoons of grated orange peel, a tablespoon of grated lemon peel, a bottle of orange essence , a large orange, a little cinnamon.
Preparation: preheat the oven to 180 degrees (stage 4). Melt the butter and leave to cool. Mix in a bowl with a spatula all the ingredients & # 8211 except the orange and cinnamon.

Pour the obtained composition into the muffin tins (up to half, to make room for it to grow), add in each half a slice of orange and powder with cinnamon. Put in the oven for 12-15 minutes.


Ingredient: two oranges, 3 eggs, 200 g sugar, 150 g butter, a vial of vanilla essence, 250 g white flour, two teaspoons of baking powder, powdered sugar and orange slices for decoration.
Preparation: the oranges are washed, and one of them is put on the small grater, because we need the peel. Then squeeze both & # 8211 to get about 150 ml of juice. Beat the eggs with the sugar. Add the melted and slightly cooled butter, stirring constantly.
Then add the juice, orange peel and vanilla essence. At the end, add, with a whisk, the flour mixed with the baking powder, lightly, so as not to accumulate lumps. Pour the dough into a cake pan lined with baking paper. Bake for about 45 minutes in the preheated oven at 200 degrees.
If necessary, leave it in the oven for another 5-10 minutes (test with a toothpick). Cut after cooling. Powder with sugar and serve with orange slices.


How to prepare chicken marinade, step by step

Ingredients for 1 whole chicken:

  • ½ cup of extra virgin olive oil
  • ½ cup of vinegar
  • ¼ cup of soy sauce
  • ¼ cup of Worchestershire sauce
  • 1/8 cup lemon juice
  • ¾ cup of brown sugar
  • 2 teaspoons dried rosemary
  • 2 teaspoons mustard
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons garlic powder

How to prepare & use:

  1. Mix all ingredients in a bowl. Keep half a cup of marinade aside.
  2. Clean the chicken well, wash it, then wipe it with paper towels. Put the marinade in a large, airtight bag with the whole chicken. Massage the chicken well so that it is completely covered by the marinade.

Put the chicken in the fridge, where you will leave it for 4 to 24 hours.

  1. Then preheat the oven to 180 degrees Celsius, take the chicken out of the bag and place it in a tray covered with baking paper. Put the tray in the oven and cook the chicken. For the last 10 minutes, grease the chicken with the marinade kept aside in the cup. In this way, it will form a tasty crust.

Serve the chicken while it is still hot, with a salad or a side dish - enjoy!

This marinade can also be used for chicken that is prepared on the grill, not necessarily in the oven. Also, instead of whole chicken you can use only chicken breast, wings or thighs, depending on your preferences. Marinated chicken can also be used for skewers, with or without vegetables.

You can prepare marinade with any kind of aromatic herbs or sauces you want, so that it is to your taste. What is important to note is that any marinade needs either a fatty or an acidic ingredient. Therefore, you must put oil, vinegar or lemon juice in the marinade. The fatty and acidic elements are those that allow the aroma to enter the chicken meat.

Ingredients with high acidity that you can use in chicken marinade:

Fatty ingredients you can use in marinade:

When marinating chicken, avoid the following mistakes:

  • Do not use excess salt as salt draws moisture from the meat and it will dry out too much when cooked.
  • Do not marinate meat in metal containers because they can change the taste of the meat if it interacts with acidic elements. Use plastic pans, bags or ceramic pots when marinating the meat.
  • Do not freeze the meat in the marinade because it affects its flavor.

Chicken meat is a tender meat that cooks quickly and retains its flavor well. If you leave it before cooking and marinating, the results will be impressive, as it has a special taste and texture.

Be careful when cooking marinated chicken, do not overcook it because it will lose its juicy texture, dry out and become much less tasty.


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How to prepare turkey steak

Sprinkle a teaspoon of cornmeal on a plate and then roll the turkey steaks through it to stick the flour to them. After that, put oil in a large pan and heat it. When the oil has warmed up well, fry the turkey steaks. Let them brown on both sides to make sure they are well penetrated. Meanwhile, peel the 3 oranges. Two of them will be squeezed, and one cut into pieces like grapefruit. When the turkey meat is ready, take it out on a plate, and put the orange juice, honey and ginger in the remaining oil. Bring to a boil over medium heat.

Mix what is left of the flour with a little cold water and add over the sauce in the pan. Keep the intensity of the fire until the sauce takes on a consistency and a sweet-sour taste. When the sauce is ready, put the steaks back in the pan and add the pieces of orange and grapefruit. Leave them on the fire for a while until they absorb the taste of the sauce and then take them out on the plate. Sprinkle a little chopped or freshly chopped parsley on top and enjoy.

If so far Turkey steak in the oven it didn't seem any more special than the others, here you can make a banal dish a real culinary delight. You don't have to spend hours in the kitchen to prepare a good meal, you just have to know what to do with the ingredients you have. Enjoy this recipe Turkey steak in the oven with citrus and ginger sauce.


Starter

Mushrooms stuffed with fish

you can choose salmon or sea wolf. The skins are removed from the skin and the meat is minced. Season with salt, pepper and lemon juice, but also a little turmeric. Add a little chopped parsley. Kind of like a ceviche. Remove the outer layer and the tail of the mushrooms and fill the hats with the fish composition. Put in a pan with water, butter or olive oil, a clove of crushed garlic, a little lemon juice and some white wine, about 2/3 of the height of the cups and bring to a boil. Cover with a lid and cook for 3 minutes to steam the fish.


What are the most commonly used liquids for marinating meat?

The most common acirclnite sticks or marinades for meat are those based on alcohol (wine, beer, brandy, etc.). However, few know that they should not be placed directly on top of meat, but rather pulled in a pan with certain spices to evaporate from alcohol.

The added alcohol in its pure state will only prevent the meat from absorbing the flavors of the spices. By the thermal process, the alcohol in the wine, for example, evaporates, and what is left in the pan will be a liquid full of flavors, which will be added completely cooled over the meat.

Other perfect liquids for marinating meat are fruit and vegetable juices. For marinating the most tasty pork are citrus (lemon & acircie, orange, etc.), pineapple, papaya or ginger. They are made up of enzymes that help to soften the meat. And not only that, but these enzymes penetrate the meat quickly and can shorten the marinating time even to 30-40 minutes.

A liquid that should not be missing from any marinade is oil. It plays an important role in the formation of a tasty crust on the surface of the pork steak.


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