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Chicken roll with vegetables and Hasselback potatoes

Chicken roll with vegetables and Hasselback potatoes


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Peel an onion, finely chop it, then put it in a little oil.

Wash the pepper, cut it into strips, add it over the seasoned onion, sprinkle a little salt and pepper, and let it soften well, then set aside and let the filling for the roll cool.

Cut the chicken breast in half in half. On each piece we put transparent foil and beat lightly with the hammer of the slices, until we obtain two thinner slices.

Spread the vegetable filling evenly over the pieces of meat.

Roll the meat lightly and catch it with toothpicks, so that the filling does not come out.

We wrap the roll in aluminum foil, put it in a tray and put it in the preheated oven at 180 degrees for 20 minutes.

Then, take the roll out of the foil, grease it on top with a little oil, sprinkle a little pepper, salt and paprika and put it back in the oven until it browns nicely on top.

Peel the potatoes, slice them, but one at a time, so that you get an accordion look.

From butter, basil, salt, pepper and crushed garlic we make a mixture with which we grease the potatoes well.

Put in a pan and bake for 45 minutes. We take them out every 15 minutes and grease them with melted butter from the pan.

After they are done, we serve them with chicken roll and a yogurt sauce with garlic.

Good appetite!


Delicious potato roll with chicken and mushrooms. Few prepare it this way!

From these ingredients we obtained a roll measuring 12 x 30 cm and weighing 1100 g. We baked the potato top on a rectangular tray, measuring 25 x 30 cm.

1. Prepare the potato top: peel the potatoes and cut them into slices about 2 mm thick.

2. Place them on the tray lined with baking paper, partially overlapping them, to obtain a continuous top (in transverse rows, like fish scales).

3. Sprinkle 120-150 g of cheese given through the large grater on the surface of the potato top, leaving the edges free (it will join the potatoes, turning them into a whole top). If the cheese is not salty, sprinkle the potatoes with a little salt.

4. Bake the potato top for 25-30 minutes, until slightly browned, in the preheated oven to 180 ° C‌.

5. In the meantime prepare the filling: cut the onion into cubes.

6.Cut the mushrooms into pieces.

7.Cut the chicken into medium cubes.

8. Pour the refined sunflower oil on a hot pan. Add the onion and fry until semi-transparent.

9.Add the chicken. Fry everything until it turns white, stirring frequently.

10.Add the mushrooms. Fry everything for 2-3 minutes.

11.Add the fermented cream, salt, ground black pepper and chicken spices. Stir.

12. Cook the filling over a moderate heat, without a lid, until all the liquid in the pan has evaporated.

13. Model the roll: remove the potato top from the oven.

14. Immediately spread the filling on it, leaving the edges free.

15.Sprinkle 70 g of cheese given through the large grater on the surface of the filling.

16. Roll the potato top into a roll, starting from a long edge and gradually separating it from the baking paper (so that the filling does not come out of the roll, leave the long edge looser, towards which you roll the top).

17. Wrap the roll in baking paper and bake for 10 minutes in the preheated oven to 180 ° C‌.

18. Carefully transfer it to a plate. If you want, you can sprinkle it with chopped greens.


Pork roll with omelette and vegetables

As for the winter holidays we are always looking for a special dish, the pork roll with omelette and vegetables, colorful, tender and delicious is ideal especially for special meals with family or friends. With a fine texture and appetizing appearance, the dish I present to you below will delight our holidays with its special taste, and the effect and success will be guaranteed. I confess it for sure, because this wonderful roll was a little star on my Christmas table.

For the roll recipe we need to prepare the following: pork muscle, bacon, light omelette with greens and a mixture of minced meat with vegetables. With a little patience and imagination we will bring joy to our loved ones, and our meal will be a success.

ingredients (12-14 servings)

  • 1 kg of pork muscle
  • 2 eggs
  • 3-4 green onion threads
  • ½ parsley link
  • 50 ml of mineral water
  • 1/2 capsicum
  • Gras bell peppers
  • 1 onion
  • 1 carrot
  • 1 handful of peas
  • 1-2 tablespoons rice
  • 200 gr. minced pork
  • 300 gr. bacon
  • 1 tablespoon mustard
  • 1 tablespoon tomato paste
  • 50 gr. butter
  • 3-4 tablespoons oil
  • 3-4 cloves of garlic
  • ½ teaspoon of dried thyme
  • salt, pepper (other spices for pork, as desired)

Method of preparation

-Wash the pork muscle and cut from the middle to the edges so that a larger and thinner piece of meat results. Beat the meat on both sides with the special hammer for schnitzels, then season with salt, pepper, special spices for pork (preferably) and grease with a little oil.

-After we have prepared the meat in this way, the muscle is rolled and left to cool (covered with food foil) for approx. 25-30 minutes, or until we finish preparing the other ingredients.

-Clean, wash the vegetables, cut into small cubes the carrot, pepper, onion, and finely chop the parsley and green onion.

-Preparing a (one larger, or two smaller) light omelet (without oil) from the two eggs mixed well with a little salt, mineral water, parsley and green onions, which are set aside.

-Put the butter and diced carrot in a small saucepan / saucepan and let it simmer until the carrot starts to soften.

-On the diced carrots, add the diced peppers and let them soften a little on the fire and they, after which the peas are added, leave for another 2-3 minutes, after which turn off the stove.

-Remove the vegetables that are set aside to cool, and in the remaining liquid (butter mixed with the liquid left by the vegetables) add the onion and leave it on the fire for a few minutes until it starts to soften.

-Add the washed rice over the onion, leave it on the fire until the rice absorbs all the liquid and it is semi-cooked, after which the fire is stopped and the mixture is left to cool.

-When the sautéed vegetables and the onion and rice mixture have cooled, add them over the minced meat and mix well.

-Remove the muscle from the fridge, spread the thin piece of meat on the work table (or in the baking tray) over a piece of aluminum foil and grease with mustard.

-Put the very thinly sliced ​​pieces of bacon evenly, over which the omelet is placed.

-Grease the omelet with a thin layer of tomato paste and place the minced meat mixed with the sauteed vegetables and rice in an even layer.

-Cut in two (on the long side) the piece of meat with all the layers placed on top and then roll as tightly as possible each piece on the short side. This will result in two rolls.

-Each roll of meat is wrapped in aluminum foil (as in biscuit salami), resulting in two well-rolled rolls, which are placed in the baking tray in which I previously put a little warm water so that the height of the water in the tray to be of approx. 2 fingers.

-Put the roller tray in the oven heated to 200 ° C for about 1 hour.

-After 1 hour, remove the blush from the oven, remove the aluminum foil (be careful not to burn yourself) and move to another tray in which put 1 glass of water, 2-3 tablespoons oil, 3-4 chopped grains of garlic, salt, pepper (to taste), and leave in the oven heated to 200 ° C, still 15-20 minutes (depending on the oven), until nicely browned on top.

-When the rolls are browned, take them out of the oven, grease them with the liquid from the tray, cover them with aluminum foil and leave them to cool.

-Remove the roll on a plate and when it is completely cold, slice it according to your preference. It can be served as a main course, along with your favorite garnish, salad or pickles, but it is also wonderful as an appetizer.

Good appetite!

I first published the recipe on Hobby Chef where I am Brand Ambassador.

& # 8211 Since two rolls will come out of these quantities, two omelettes can be prepared separately.

-Vegetables can be replaced with favorite ones, and minced pork can be replaced with poultry.

-Rice that is added to the minced meat mixture with vegetables to "bind" it can be removed and replaced with an egg.


Chicken roll with vegetables and potatoes Hasselback - Recipes

Ingredient:
-a chicken breast (approx.500gr)
-3-4 roasted peppers
-4 tablespoons spinach (cooked)
-an omelette of 2 eggs.

Procedure:
We cut the chicken breast in half, then we beat each side with a sledgehammer, as thin as possible.

On the piece of breast, beaten, we will put the baked pepper and chosen by the seeds. Over the pepper, we will put half of the omelette, and over the omelette, 2 tablespoons of spinach.

Now, we will run, as lightly as we can. We will do the same with the second piece of chicken breast.

We will pack the obtained rolls tightly, in aluminum foil, then we will put them in a smaller tray in which we add water, enough to include the rolls in half.


Fasting vegetable roll

The yeast dissolves in a little water and salt. Then mix with flour, oil and enough water to form an elastic dough, easy to shape. Knead well. Then leave for 30 minutes, covered, in a warm place. After this time, a sheet as large as the tray extends from the stove. Put the sheet in the tray and bake for 5 minutes (after the clock!). Remove immediately from the oven and sprinkle the vegetable mixture on top.

Mix all the vegetables, then with the finely chopped greens and olives, and sprinkle over the sheet in the pan. After that, the sheet is rolled. It can be greased with a little oil. Put the roll in the oven and let it cook for about 30 minutes. Serve hot or cold. You can use any other combination of vegetables (cauliflower, broccoli, zucchini, goulash, spinach, etc.)


Chicken breast roll


It is an appetizer that is easy to prepare, tasty and looks good!

-1kg of boned chicken breast
-300gr vegetables (peas, corn, red bell peppers cut into small cubes)
-a teaspoon of delicate
-salt, ground pepper
-2 teaspoons of mustard

Chop the chicken breast, finely, with a knife then add the vegetables and spices

Mix well. Divide the resulting composition in two and put on an aluminum foil, greased with oil. Roll without catching the foil in the composition, giving it the shape of salami, tighten the ends well and put the rolls in a tray in which we put water. , comprising the rolls in half. We put them in the hot oven for about 30 minutes.


When it is ready, we open the foil and while it is hot, we pass the roll through poppy seeds and sesame seeds Cut into slices and serve as an appetizer.


Chicken roll with vegetables and potatoes Hasselback - Recipes

To prepare this roll it is necessary to buy one or two larger chicken legs. It is good and more medium. Wash and remove the pellet from the pulp. With a very sharp knife, remove the pellet from the pulp.

The bone in the middle of the thigh is removed with the tip of the knife with great care, as shown in the picture. Beat the whole piece of meat on a wooden bottom with a hammer. In some places the meat is thicker, in others thinner. Strive to equalize the thickness of the meat as much as possible. Season on both sides with salt and pepper. Much depends on the appearance of the roll in the cut, when it will be served at the table.

At 2 cm from one edge, sprinkle a little grated cheese through a grater and arrange large pieces in a row, pieces of hard-boiled egg, cut in masks. Sprinkle the egg with a little salt, and abundantly with washed dill and cut into masks lengthwise. The 2 cm part of the edge overlaps the stuffing and wraps tightly in the roll.

Wrap the edge received at this roll as much as possible with the pellet, which has been removed from the pulp. It will not cover the entire roll in diameter, but it is enough.

The larger diameter pan is heated well with oil. Arrange very carefully in the well-heated oil, and after every 20 seconds, slowly roll the roll in the pan until it catches a pojgita and wraps the roll well. After that, reduce the uncertain heat and fry for 3-4 minutes on each side, changing the roll on different sides. Allow to cool and if you want you can put a wooden bottom on it, to get a longer shape in the cut.


Ingredients rolled potatoes with beef

6 potatoes, peeled
2 cups grated Parmesan cheese, divided (220 g)
3 teaspoons salt,
4 tablespoons olive oil
1 sweet onion, diced
1/2 kg of minced beef
7 diced tomatoes / 1 cup of broth
4 tablespoons fresh, chopped parsley
1 teaspoon paprika
½ teaspoon hot pepper (optional)
6 cups spinach (240 g)
2 cloves garlic, chopped
1 cane ricotta cheese (250 g)
1 cane cheesecake mozzarella maruntita (100 g)


Chicken roll with vegetables and potatoes Hasselback - Recipes

Salad Ingredients (2 servings)
-2 peppers, baked
-2 medium onions, ripe
-8 cherry tomatoes
-a bunch of fresh parsley
-salt, vinegar and oil

Procedure:
After we have cooked the peppers and onions, let them cool, peel them and cut them into juliennes. from vinegar, salt and oil and season the salad. Set aside and make the omelet.
For the omelet, I used
-3 eggs
-a hot, green pepper
-a half tomato, seedless
-a half onion

Procedure.
Pepper, onion and tomato, we will cut them as small as possible. Then mix them all and leave them aside. In a bowl, break the eggs, put a pinch of salt and beat well with a fork.

Heat a non-stick pan. After it has heated, pour a quarter of the beaten eggs, move the pan, like pancakes. On top, sprinkle with the onion mixture with tomatoes and peppers.

After the omelette is cooked, roll it lightly, leaving a 2-3 cm edge.

Now, we pour another quarter of the beaten eggs, still from the edge, left of the omelet.


How do we slice the potatoes, what do we season them with?

Find in the market different slicers, cheaper or less cheap that you can buy and use not only for homemade chips, but for many other dishes, so the investment is worth it. After slicing the potatoes, you must put them in cold water. This way you will emiline the excess starch, and the potatoes will be much crispier and will be fried evenly. After standing in the water for a few minutes, place it on paper towels and dry well. Never fry homemade chips or potatoes in general if they are wet. They will not fry properly, they will break and burn much easier.

Fry these homemade chips in hot oil for a few minutes, until lightly browned, but not burnt. If you don't want to fry them in oil, you can use the oven version, which you can also find in the video recipe below. While the chips are still hot enough, season with salt and anything else you want. You can use hot or sweet paprika, granulated garlic, granulated onions, herbs or even hard cheese, such as telemeau or parmesan. Serve them warm or at room temperature and enjoy your own homemade chips, delicious, easy to prepare and much healthier than any variant on the market.


Video: Swedish Hasselback potatoes (May 2022).