אסאדו עם עצם צלוי בתנור

מרכיבים:

2 קילו נתח אסאדו עם עצם

1 כפית צ’ילי יבש

1 כף פלפל שחור

1 כף מלח גרוס

1/4 כוס שמן קנולה

אופן ההכנה:
מחממים היטב תנור ל220 מעלות צלסיוס.

מפזרים על הנתחים את התבלינים ומשמנים. עושים מסאז’ טוב לנתח כדי להחדיר את התבלינים.

מכניסים את הנתחים לתנור למשך 30 דקות.

מוציאים ומורידים את החום ל-150 מעלות.

מכסים את הנתח בניר אפיה ואוטמים עם יריעת כסף היטב.

מחזירים לתנור לעוד שלוש וחצי שעות.

מגישים עם רוטב צימיצורי.

Mini Cebabs

Ingredients:

1/2 kilo minced meat
1 teaspoon paprika
1 teaspoon baking powder
1 teaspoon Salt
Pepper and cumin
2 cloves of garlic
1 onions
parsley and coriander cubes

Method:

  1. Put the minced meat in a big pot and mix with the vegetables and garlic, add seasoning and mix well.
  2. Sprinkle on the mixture the olive oil and cover with cling foil. Leave in the fridge for 1/2 an hour.
  3. Make balls out of the mixture and fry them on both sides till ready.

Turkey / Chicken Meat Balls

Ingredients:

300 grams minced Turkey / Chicken
Paprika, turmuric, Cinnamon
1 Potato
Salt
Pepper
2 cloves of garlic
2 onions
parsley, oregano
1 Courgettes
Parsley
4-5 nana leaves
Matzo meal
2 Eggs

For the source:
3 Tomato’s
1 Onion
1 Red pepper
Full tablespoon tomato puree
Coriander, Cinnamon, salt & pepper
Potato, Carrot, Artichoke, Courgettes

Method:

  1. Grate the Courgettes, 2 onions, 2 potato’s. Squeeze them well and put them in a dish with the 2 diced cloves of garlic, chopped nana and the chopped parsley, 2 eggs, the minced meat and seasoning and mix all together.
  2. Make balls out of the mixture and fry in oil until browned.
  3. For the source: Skin the garlic and chop them up finely. Slice the tomato’s, onion, and pepper and then lay them in the pot. Lay the meat balls on top of the vegetables.
  4. Put the seasoning and the tomato puree in a cup, add boiling water, stir and pour over the meat balls. Add salt & pepper.
  5. Cover and cook on a low light for 1 1/4 hours.

Mafrum

Ingredients:

1/2 kilo minced meat / turkey
potatoes, carrots
2 eggs
Salt
Pepper
garlic
2 onions – one diced and once chopped
parsley
Matzo meal
Cinnamon
Tablespoon of tomato puree
Water
Soy source

Method:

  1. Cut the potatoes and carrots so that they stay whole with a gap in them, leave in salted water for 10 mins and then rinse with water.
  2. Put the meat into a bowl, add the diced onion, the egg, parsley, Matzo meal, soy source and cinnamon and mix all together.
  3. Make a mixture with the egg, water and salt.
  4. Fill up the potatoes and carrots with the mixture, powder them with flour then immerse them in the egg mixture and fry them up till done.
  5. In a deep pan fry up the chopped onion, sliced potato and carrots, add the tomato puree and stir in.
  6. Add the Mafrums nicely to the pan, pour over enough water and cook until the potato’s are soft and ready to eat..

Turkey Necks

Ingredients:

Turkey necks
Mint
1 Carrot
Pumpkin
Salt, Pepper, Paprika
Tomato puree
Garlic
Potatoes
Soup powder

Method:

  1. Rub up necks with garlic, stick the mint in the necks and season them.
  2. Add the vegetables and soup powder to make a gravy with 1 1/2 water.
  3. Cook and bring to a boil for 15 mins.
  4. Add the potatoes salted and cook for an hour.

Cholent

Ingredients:

Meat / Turkey chunks
Onion
2-3 Carrots
Pumpkin
Courgettes
Red Pepper
Salt, Pepper, Paprika
Ginger
Herbs + Bay leaf
Garlic
Potatoes
2 heaped tablespoons of barley

Method:

  1. Fry the onion, carrots, courgettes and pepper and put them in the casserole.
  2. Rub up the meat / turkey with the garlic, add  to the casserole, add the veg, then season with salt, pepper and paprika.
  3. Cut up the potatoes and add to the pot.
  4. Cover with boiling water, add the barley, herbs and bay leaf, season again.
  5. Cook for half an hour till it boils than transfer it to a slow oven.

Minced MeatLoaf

Ingredients:

1/2 kilo minced meat
paprika
meat seasoning
Salt
Pepper
3 cloves of garlic
2 onions
parsley, oregano
1 egg, matzo meal
1 bay leaf + herb
tomato puree
3 carrots
1 Yellow pepper
1 Squash

Method:

  1. Grate the garlic and one onion up
  2. Put the meat into a bowl, add the grated garlic and onion, the egg, parsley and seasoning, mix all together.
  3. Add the matzo meal until it looks bonded together.
  4. Take the mixture out and put in a separate bowl.
  5. Slice an onion up and put a the bottom of the bowl, add the seasoning and vegetables.
  6. Spread the tomato puree on top, put the meat mixture on top and then put on top tomato puree again.
  7. Slice tomato and put on top, sprinkle some herbs (oregano + bay leaf), add 3 teaspoons of gravy.
  8. Cover and cook for approx. an hour.