Pastoral is another way to preserve the freshness of meat used in the old days. This pasta is carefully salted, abundantly seasoned with spices, and then, after aging, is served to the table thinly sliced. Nowadays this meat delicacy can be purchased in most grocery stores in ready-made form, but in order to rid yourself of the "pleasure" of consumption of food additives and stabilizers, we recommend you try to cook pastol at home.
Chicken pastrama - recipe
The most popular is considered a chicken pastrama or a turkey pastrama, the recipe of which we will share further. The meat of which bird to choose remains at your discretion.
Ingredients:
- chicken fillet - 2 pieces;
- ground paprika - 10 g;
- garlic cloves - 2 pcs .;
- black pepper - 2 g;
- olive oil - 23 ml;
- honey - 6 g;
- Muscat (ground) - 4 g.
Preparation
Chicken fillet is cleaned of films and veins to facilitate its eating in the future. Prepare a mixture of spices for pastramas, rinse the cloves of garlic in a paste with a good pinch of sea salt and add the resulting paste to the butter and honey. In addition to garlic, the taste of the bird will complement paprika, nutmeg and ground pepper. But do not rush to rub the chickens with the mixture, first the fillet should be salted. To do this, the meat is immersed in a saline solution (2 tablespoons of salt in 250 ml of water) and left there for a couple of hours. After the salting-out period is over, we remove the chicken, dry it, abundantly rub it with spices and tie it with twine, turning into a roll.
We spread the pasta from the chicken fillet on the baking sheet covered with parchment and place in the oven, the temperature of which is brought to 250 ° C, for 15 minutes. After a while, the meat from the oven is not removed, but leave it ready for the cabinet to cool down completely.
By the way, if you want to cook a chicken pastry in a multivarque, then use the "Baking" mode for 20 minutes, and after the end of the work time, leave the chicken to go to the cooling device for another 8 hours.
Pasta from beef - recipe
Ingredients:
- fillet of beef - 680 g;
- a mixture of Provan grasses - 7 g;
- ground paprika - 10 g;
- mixture of ground peppers - 4 g;
- Ground coriander - 4 g;
- olive oil - 12 ml.
Preparation
Beef fillets pour salt brine (tablespoon salt into 250 ml of water) so as to completely cover the meat. We put the beef in the cold and leave it there for 10 hours, while after 5 hours of salting out the solution must be replaced with fresh. After the time has elapsed, the beef is dried and rubbed with a fragrant mixture of oil and spices. A piece of fillet wrapped in foil and put in a preheated oven to 240 ° C. After 20 minutes, turn off the oven, but we leave the beef for 2 more hours to get it ready. Finished piece of beef fillet is sealed in a new sheet of foil and leave finally to reach the readiness in the refrigerator for another 10 hours.
Pork pastry at home
Ingredients:
- pork tenderloin - 650 g;
- hot pepper - 2 g;
- garlic cloves - 4 pcs .;
- table vinegar - 4 ml;
- Ground coriander - 4 g;
- dried herbs (dill, parsley or their mixture) - 6 g.
Preparation
Before cooking, pork tenderloin for pastoral, like any other meat, will need to be soaked in salt solution. For
Now we are preparing a double-layer wrapper for meat made of paper and foil. Wrap the wrapped pork in an oven with a temperature of 240 ° C. The preparation of the pastry takes 20 minutes, after which it should be cooled right in the off oven.