engelhart gourmet foods

Oysters with two caviar

Ingredients for Oysters with two caviars:

 

1 lemon

2 cups Nata mounted

8 Oysters

6 tablespoons butter

 

4teaspoons black caviar

 

100 grams of watercress

50 ccs of cognac

4 teaspoons red caviar

150 grams of radish

 

Instructions:

 

  1. Open the oysters and extract the meat.
  2. Heat a little butter in a saucepan and briefly stir in the oysters, add the cognac.
  3. Flambe by covering the pan to extinguish the flame.
  4. Remove the oysters and set aside on a hot plate.
  5. Add to the butter the oyster juice and the cream and let it boil until the liquid is reduced by half.
  6. Beat this sauce with the rest of the butter, incorporated into pieces.
  7. Season with salt and pepper.
  8. To distribute the sauce in four plates previously heated, to place on top two oysters by plate.
  9. Cover each oyster with a little bit of black and red caviar decorating.
  10. Garnish the dishes with the radishes, watercress and a slice of lemon.

Gratin Oysters Recipe

Ingredients for Oysters gratin:

12 Oysters

100 ccs of Cream

1 tablespoon chopped parsley

50 ccs of oil

1 pinch of salt

 

1 pinch of pepper

3 egg yolks

150 grams of butter

2 tablespoons lemon juice

Instructions:

1.Open the oysters and leave them loose.

2.Reserve the meat and juice.

3.Throw the flat shells and place the deep ones on a plate of oven covered with thick salt.

4.For the sauce, which will be placed over the oysters: Put the butter to melt in a saucepan.

5.Pour in a lemon juice bowl and add the yolks.

6.Put this bowl to the bathroom Maria.

7.Beat well with a stick until it is mounted.

8.Season and add the melted butter little by little, still beating.

9.Reserve.

10.In a frying pan, with a little oil, saute the parsley, seasoning and incorporate the cream and the broth of the oysters.

11.Put the oyster on each shell and cover with a little of the sauce prepared previously.

12.Grill in the oven for about three minutes.

13.Garnish with chopped parsley.

 

Oysters in Buzaru Recipe

Ingredients for Oysters on buzaru:

1 kilo of clean Oysters

50 ccs of olive oil

150 grams of Tomatoes

4 cloves garlic

2 sprigs of parsley

 

20 grams of breadcrumbs (coarse)

0.5 broth tablets

350 ccs dry white wine

1 pinch of salt and pepper to taste

1 pinch of pepper

Instructions:

1.Previously the skin is removed from the tomatoes and cut into small squares.

2.In the hot oil is added the breadcrumbs, the garlic, the parsley (finite cut) and the tomato.

3.Add the broth in the pill and cook for five minutes.

4.Add wine, salt, pepper mix all and add the oysters well-adjusted, cover, and cook for another 15 minutes on low heat.

 

Oyster Fritters Recipe

Thinking about the Christmas menu? In RecetasGratis.net we want to help you prepare it, and for this, we put at your disposal thousands of recipes easy, tasty and elegant. To make a gourmet and cheap appetizer at the same time, we propose to cook some exquisite and simple oyster fritters, do you mind?

Ingredients for 6 servings of Easy Oyster Fritters:

100 Grams of Flour

200 milliliters of sparkling water or beer

1 piece of Egg

1 teaspoon salt

 

30 Units of Oysters with no shell

1 Unit of Clear Egg

1 Liter of Vegetable Oil

1 Unit of Lemon

Instructions | 30 minutes

1.List all the ingredients for making the oyster fritters.

2.Sift the flour with the salt, add the egg and stir well to start preparing the dough.

3.Stir in the water and stir until a homogeneous mixture is obtained. Let the mixture rest in the refrigerator for 1 hour.

4.Beat the egg white to the point of snow and add it to the mixture once the rest time has passed.

5.To continue with the preparation of the fritters for Christmas, pass the oysters for flour, bathe them in the previous mixture and fry them in a frying pan with enough hot oil (180 ° C). You should fry the oyster fritters until they are browned.

6.Pass the oyster fritters on absorbent paper to remove excess grazer and serve with lemon slices for diners to add as much as they want. And to complete your Christmas appetizer, do not miss the recipes of salmon chocolates and volovanes stuffed with chicken.

 

Grilled Oysters Recipe

The others are a delicious sea food that are consumed mostly during the fall and winter, as the season begins at these times. If you are preparing a party an important meeting and you want to surprise everyone with an elegant and luxurious entree this dish is the right one. Learn how to prepare delicious grilled oysters with a touch of bacon and spice.

Ingredients for 1 serving of Grilled Oysters:

Oysters

Smoked bacon

 

Chopsticks

Hot sauce

 

Instructions | 15 minutes

1.While the best way to appreciate a delicacy like the oyster is raw with lemon, this recipe is an interesting and tasty variant.

2.Open the oysters, remove them from their valves and wrap each one with a sheet of bacon.

3.Insert them into a toothpick and make skewers.

4.Reserve the liquid.

5.On a grill with strong coals, roast them quickly to brown the bacon.

6.Sprinkle them with their own juice and a drop of hot sauce.

7.Accompany the grilled oysters with slices of toast and butter.

 

Ground Elk Recipes – engelhart gourmet foods

 

Our today topic is ground elk recipes.There are so many ground elk recipes but we will share all easy ground elk recipes.

Here Are Some Ground Elk Recipes

 

Moose meat with horseradish sauce

These meat rolls can be taken cold, as I prepared them, or hot, but for this it is necessary that the meat is cut thicker.

To accompany this dish I prepared beetroot sticks with butter, and some sprigs of broccoli.

The sauce, which accompanies many Nordic dishes, is a delight, and all in all a great dish.

Ingredients

3 servings

200 gr smoked elk meat thinly sliced

250 gr clean broccoli on sprigs

2 cooked beets

4 tbsp horseradish

3 tbsp cream

75 gr butter

salt and ground ginger

Steps

 

15 minutes

 

Cut the beets into small sticks, boil the broccoli in water with salt.

Put the butter on a baking tray and incorporate the beets and the broccoli. Sprinkle with a little salt and ground ginger. Bring to a preheated oven at 200 ° C for about 25 ‘.

 

Mix the radish with the cream and put in sauce. On a plate put some rollitos of meat, the accompaniment of broccoli and beets, and a little bit of sauce.

Roast of Elk or Reno

 

 

 

With the tasty recipe you can prepare the roast of the two types of meat.

 

The ingredients;

 

1 kg. of Reno or Elk meat cut into thin slices

2 teaspoons salt

50- 100 gr. but manteca or mantle

whole black pepper

If you do not want to do it, Laurel and onion will enter.

 

Today I prepared the ingredients of the list.

 

Cut into thin slices the average meat meat.

 

Try to keep the butter or the mantle.

 

Add the short meat to the plates and the golden coat

, removing it for the first time, letting it be with Water until tapar the meat and

add the salt and the pepper.

 

Let it simmer for 1 hour, taste the salt.

 

If the flesh does not fail, it is a slow war.

I do not want to use another kind of meat, it usually takes more time.

 

Serve with mashed potatoes and cranberry jam Red.

 

 

 

The elk, the most famous mammal in Finland

 

Sometimes one is lucky enough to have a friend with surplus elk. Every year Pauliina’s father provides her with innumerable kilos of meat from Finland’s most famous mammal, elk. It is fortunate to have one of a friend with a hunter dad. We have already tried the moose in all possible versions and imaginable: elk dumplings, moose steak, elk filet, elk sirloin, chili with moose, moose hamburgers … when one is filled with the elk freezer, you have to put imagination to him when it comes to preparing recipes.

This weekend Pau taught me to prepare a stew to lick my fingers.

 

Ingredients:

 

– 1kg of moose for cooking

– 2 cans of crushed tomato

150 gr of bacon

– 1 onion

– 6 garlic cloves

– 1 glass of red wine

– 4 carrots

– Broth pill

– Parsley

– Romero

Cayenne

– Salt and pepper

 

Chop the onion, garlic and bacon. Sauté the onion and the garlic in one in a pot of cast iron. When it is fried we add the two cans of tomato. Cut the meat to cook it. In a skillet, fry the meat until golden. Once golden, we add it to the pot. We incorporate the bacon, the pill of broth, the chopped carrots, the glass of wine, the salt and the spices to the taste of the host.

 

Put the oven to 180 degrees and put the pot in the oven. Bake the stew for about 3 hours. Elk meat needs plenty of cooking time to make it tender and smooth.