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Bird drob

Bird drob



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Boil the meat in a boil and then pass through the mincer.

Chop the greens (onion, garlic, dill, parsley).

Boil the rice with 3 cups of water and a little salt for about 20 minutes, and after it is boiled, rinse with cold water.

Put all the ingredients in a large bowl (without the 4 goose eggs for boiling and the one for greasing), mix them well and divide the composition into 2 equal parts.

Boil the 4 goose eggs and cut them in half so that we have 8 pieces.

We cover 2 trays with powder, over the powder we put a layer of the obtained composition, over the composition we put 4 halves of eggs (also in the 2nd tray) with the half in which the yolk is seen down ... and over the eggs we put the second layer of composition .

After we have finished putting everything in the tray, we cover it with the powder, we beat the remaining egg and we grease the balls and then we put them in the oven for approx. 45-50 minutes on medium heat.






Bird drob

Bird drob, a repair suitable for any occasion! Easter has a special, deep emotional meaning and load, different from the Christmas emotion, but at the same time both keep an essential element: the desire to spend these emotions with our loved ones, in the family, to sit down at the table. around the goodies prepared on this occasion. Typical Easter dishes include drobul. This time I chose to prepare a bird drob from the desire to offer from it to Amalia, my 1-year-old daughter, but also to be a & # 8221 easy & # 8221 preparation for my gastric problems. It can be prepared at any time, not just on Easter.

We used the following ingredients:

  • 500 gr of chicken liver
  • 500 gr boneless chicken breast
  • 3 raw eggs +1 for greased
  • 4 green onion threads (I only used the white part)
  • parsley, dill, thyme
  • a teaspoon of salt (optional)

I washed the liver, cleaned it very well of skin and impurities and left it in the milk in the fridge overnight. The next day I boiled it for 10 minutes, and separately I boiled the chicken breast for another 10 minutes. I took them off the heat, rinsed them under running water and chopped the small pieces with a knife. I added the 3 eggs and the rest of the ingredients and blended them until a homogeneous composition resulted, like a paste.

I put baking paper in the tray and lightly placed the composition with a wooden spoon. I leveled and greased the dough with a beaten egg. Place in the preheated oven at 180 degrees for about 40 minutes. Many people feel that green onions cause heartburn and should be avoided if you have this type of condition. But the onion used in the oven is tender and cooked with the rest of the ingredients in the oven. It may only cause stomach problems if eaten raw, fried or cooked (which is not the case in this dish).

It turned out very tasty, liked by the whole family, suitable for younger children and the onion gave the dish a pleasant, sweet taste.


One of the best chicken drone recipes

For all those who, for various reasons, do not eat lamb liver, we propose one of the best chicken liver recipes.

  • 500 gr chicken liver
  • 300 gr chicken meat (boneless thighs or chicken breast)
  • 2 green onion bindings
  • 2 bunches of green garlic
  • 1 link parsley
  • 1 dill connection
  • 6 boiled eggs
  • 7 raw eggs
  • salt
  • pepper

1. Wash the liver and chicken, then boil them in separate pots. After they have boiled, drain them of water and chop them finely.

2. Boil eggs for 7 minutes.

3. While the liver and meat are boiling, wash and chop the onion, garlic, parsley and dill. Put everything in a large bowl and add beaten eggs, salt and pepper.

4. In a cake pan lined with baking paper and greased with a little oil, place a layer of the composition, then boiled eggs and cover with the rest of the composition.

5. Bake in the preheated oven at 180 degrees for 60 minutes or until nicely browned on top.


Lamb recipe (1 kg)

Ingredient:

  • liver of a lamb, possibly the lungs, spleen and kidneys
  • 200 grams of lamb
  • 8 raw eggs, beaten
  • 2-3 bunches of green onions and garlic (about 300 grams)
  • 1 bunch of parsley or dill
  • 1 tablespoon butter or 2 tablespoons oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Method of preparation:

The organs and the meat are boiled, then cut into small pieces and pulled a little into the pan, to intensify the flavor (the meat juice is kept in the pan, because it will be used later). After the pieces of meat have cooled, cut them even smaller.

Fry the chopped onion and garlic for 2-3 minutes in the pan in which you prepared the meat. Then mix in a bowl the meat, vegetables, chopped parsley and beaten eggs, along with a teaspoon of salt and a teaspoon of pepper.

Grease a heat-resistant pan with butter or oil, then place the composition and place in the oven for about 30 minutes (about 180 ° C, depending on the type of oven and the programs available). You can also use a blanket to wrap the composition in the tray, but the liver will come out without it, with a small risk of burning or sticking to the tray. Drobul is served cold, sliced ​​like bread.


Chicken liver

This chicken fillet is perfect to replace the lamb one, a dish specific to the Easter holidays, a recipe that I remember step by step and I don't think there is a better one like this.

The grandparents from Transylvania were specialists in preparing lamb goodies and did not think that at Easter, the lamb would be missing from the table, from soup, steak, drob and fresh sheep's milk curd.

The lamb did not always have to weigh 10-11 kilograms to be good to eat. He had to cut himself directly on Saturday in the yard and his grandfather was in charge of it, then he cut the pieces of meat and took them to his grandmother who took care of him.

In Transylvania, the drob was an expected specialty and was made from the organs of the lamb plus the meat from the head and from around the ribs of the lamb (from the belly more precisely, the meat from the ribs went to the soup.

But what if we don't eat lamb ?! We make chicken fillet and we can also be prepared for the holidays with traditional dishes.

I can say without false modesty that I have not eaten better than this and it is the recipe that I would never change. Finely chop the liver and meat with a knife, all of which give a touch of elegance to the dish!

Stay tuned for the list of ingredients and how to prepare it.

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredients:

  • 700 g of chicken liver
  • 500 g chicken legs
  • 500 g chicken breast
  • 3 eggs
  • 2 bunches of green onions
  • 1 bunch of green garlic
  • 1 bunch of parsley
  • 2-3 tablespoons of vegetable oil
  • Salt and pepper to taste

Method of preparation:

Wallpaper a cake tray with baking paper measuring 10/25 cm.

Preheat the oven to 180 degrees Celsius.

Peel the onion and garlic, remove the dried leaves and roots, then chop them finely.

Finely chop the onion and fry it in oil with a little salt until the excess liquid evaporates.

Put a pot of water to heat and boil the liver for 5-6 minutes. Let cool.

We take out the pieces of liver out on a kitchen towel to drain well of the excess water.

Cut the liver into cubes of about 1/1 cm.

We cut the chicken breast into cubes of about 1/1 cm.

Chop the chicken legs with a knife as small as possible or put them in a blender and thus we will obtain a pasty composition.

Put all the ingredients in a bowl, season with salt and pepper.

Pour the composition into the cake pan and beat it well to bind and remove any air bubbles. On top we give the wavy shape like a raised cake.

Bake for an hour, then take the tray out and let it cool in the baking tray.

After cooling, we turn the tray over, drain the excess liquid and place it on a plate, then let it cool so that it can be cut more easily. That was for today, from here I can only wish you good luck and good appetite!


Chicken Breast Drob

Chicken breast. After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with babyliss personal care products. These are the last two slices saved from. Chicken liver 13 recipes. Bring to a boil for about 20 to 25 minutes, then drain the juice.

Chicken and mushroom entrails 12 votes 1 9 main course very easy 40 min 30 min. A paste is obtained. If you liked our chicken breast drob recipe, don't forget to review it. I have been making bird droppings for many years.

Green onion, green garlic, parsley. Chicken livers are boiled in salted water with onion and carrot. Chicken liver with chicken breast baking for chicken liver with chicken breast recipe. Chicken liver with mushrooms chicken liver chicken liver in puff pastry lamb liver and chicken liver chicken liver chicken liver.

How to prepare chicken breast drob. But if it is not on your list of preferences, there are solutions. And most of the time it is prepared from meat and lamb organs. Chicken recipe from chicken entrails from the categories of appetizer Easter recipes.

Cooking recipe chicken breast with greenery from the categories of Easter recipes appetizers appetizers with meat healthy delicacies from bloggers meat dishes. How to make chicken entrails. First of all, it's lighter and secondly, I don't really get along with lamb and goat meat in this form. I admit that I don't eat lamb at all, not even sheep cheese, but don't ask me why, so my mother has been preparing chicken or pork since I know me.

Finely chop the parsley, dill, green onions and green garlic and mix them with the chicken. Boiled livers are fed to the robot together with the butter at room temperature. Put the tray in the preheated oven at a temperature of 230 degrees Celsius fire up and down in the electric oven or almost maximum fire in the gas ovens for about half an hour.


Poultry with mushrooms and capsicum

Put the chicken legs in a pot and add enough water to cover them with 1 cm. Sprinkle with plenty of salt, then bring to a boil over medium heat. Boil for 15-20 minutes, or until meat is fully cooked. As soon as it is cooked, drain the water well and let it cool.

Meanwhile, heat 1 tablespoon of oil in a large skillet. Add the livers and fry, turning them on all sides to brown evenly. Then let it cool until you chop the rest of the ingredients.

Put the chicken legs and livers in a food processor and pulse until you chop them.

Preheat the oven to 180 ° C and line a cake pan (30x12x8 cm) with baking paper.

In a large bowl, place the minced meat along with the parsley, green onions, mushrooms, bell peppers, the 4 eggs and egg whites, salt and pepper. Mix well.

Put half of the composition in the prepared cake pan, then add the boiled eggs and the rest of the composition. Press lightly with a silicone spatula to level the dough.

In a small bowl, mix the egg yolk with the milk, then grease the dough with this egg mixture.


CHICKEN DROB & # 8211 EASTER RECIPES 2013

People who don't like LAMB can make EASTER a CHICKEN DROB. To prepare CHICKEN DROB you need a bag of chicken liver, a bag of chicken hearts and pipettes, a chicken breast, three bundles of green onions, a bunch of parsley and one bunch of dill.

In addition, the recipe for CHICKEN DROB also includes three raw eggs, three boiled eggs, spices for DOB CHICKEN, breadcrumbs, oil and salt.

First boil separately, with a little salt, the liver, the pipettes with hearts and the chicken breast.
Meanwhile, clean the green onions, dill and parsley, wash, then finely chop.

After boiling, the chicken breast and entrails should be chopped in the mincer and mixed with onion, greens, two raw eggs, spices and salt to taste.

For the next step in the preparation of a CHICKEN DROB the oven tray must be lined with oil and breadcrumbs.
Then put in the tray half of the composition in which the three whole boiled eggs are put, after which the rest of the composition is put.


Lamb and bird drob

Organs from a lamb (liver, spleen, kidneys, heart, lungs), 500 grams of chicken liver, half a chicken breast, a bunch of green onions, 2 bundles of green garlic, a bunch of parsley, a bunch of dill , a bunch of stevia, a bunch of wolves, 3 raw eggs, 2 tablespoons oil, a little pork puree - thin side, 2 tablespoons flour, a tablespoon of butter, breadcrumbs, salt and pepper, 3 hard boiled eggs.

Method of preparation

Wash the internal organs well and leave them in water with vinegar for 15 minutes (three parts water and one part vinegar) to cover them, in order to remove the strong smell of lamb. Boil the lamb organs, liver and chicken breast for 30 minutes, then cool and cut into cubes. Meanwhile, prepare the greens, cutting them all, not very finely. On top of all this add the meat and organs, raw eggs, flour, salt and pepper to taste and greens.

Prepare the form, grease the pan with butter and sprinkle with breadcrumbs. Traditionally, lamb liver is baked in lamb purée. In this case, use well-washed pork tenderloin. Thus prepared, place it in the tray, leaving the edges out. Add part of the composition of lamb's fillet, hard boiled eggs, whole or halves, then cover with the rest of the composition and the puree. Place the tray in the preheated oven at 165 degrees until the lamb crumbs into a golden crust (about 40 minutes).

Recipe provided by Chef Cezar Munteanu for the Selgros Easter brochure.


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