Pastora, once invented as a way of long-term storage of beef, has long passed into the category of delicacies. Moreover, it can now be prepared from any meat, and this will not be considered a culinary crime. But if the pork variety is greasy, and the beef is harsh, then the pasta from chicken fillet is devoid of these shortcomings. At the same time, it can be cooked at home, without any special difficulties and costs. So gourmets may well regularly please themselves with this exquisite delicacy.
Quick cooking
Most often, when preparing pastrami from chicken, the recipe is based on long-term aging of meat in brine. But if you do not have enough time, you can do the following. Three medium-sized fillets are poured with cold brine, made from the calculation: two full tablespoons of salt per liter of clean, not tap water. Your chicken should get out for two hours. After the fillet is dried and coated, paprika, coriander, basil, oregano (three small spoons), ground chili (half), mustard (large spoon) and vegetable oil (three tablespoons) are combined. All components are mixed until smooth, after which the composition is rubbed into the meat from all sides. Then - in a well-heated oven for a quarter of an hour. We turn it off, and there it reaches another half hour in a cooling furnace.
Spiced Honey Pastrami
We can say that this is the most favorite way to cook a delicacy among those who love it and have cooked it several times. It takes time decently, but the result is a very delicate and fragrant chicken pastrami. A step by step recipe will look like this.
- Two skinless breasts are placed overnight in a half glass of milk mixed with the same volume of water and one and a half teaspoons of salt.
- Dried fillets are tightly rolled up and pulled by twine.
- A mixture is made of ground paprika, ground chili, liquid honey, coriander, nutmeg and turmeric in a ratio of 2: 1: 1: 0.5: 0.25: 0.25 (in teaspoons). Half a tablespoon of classic soy sauce, three tablespoons of olive oil and a couple of crushed garlic cloves are added to this. Rolls are rubbed with this mixture.
- Pasta from chicken fillet is put for half an hour in an oven heated to 220 degrees. After the oven does not open until the food cools down.
The dish is ready to eat.
Pastrami in a wine marinade
The second most popular recipe. Unlike the previous one, which brings a sweet touch to the taste, this gives a slight sourness. But, like the previous one, this is a “long-playing” pasta made from chicken breast - the recipe insists on daily pickling. For the marinade, one and a half glasses of red wine is mixed with honey, grain mustard (two tablespoons each), sea salt (one and a half), paprika (one), crushed garlic, laurel, peas and dried rosemary. The marinade should completely cover the breast; the container with them is closed in a refrigerator. After a day, the fillets are twisted in rolls, pulled in with twine or fixed with toothpicks and sent to the oven for 25 minutes (warm it to 250). Once again, the pasta from the chicken fillet should cool in a closed oven.
Mustard Pastroma
For her, the brine is made from a liter of water, in which a large spoonful of sugar and two salts are dissolved. Allspice and black peppercorns and laurel are also added for the aroma. When the bulk components are completely dissolved, the prepared breast (without bones and skin) is laid in the marinade and left for half a day in the cold. The coating is made from vegetable oil (two tablespoons), French mustard (three teaspoons) and ground peppers - at least black and red, but pink and white can also be added. Filtered and dried fillets are spread on all sides with a mixture. Next, you can bake it right, or you can roll it into rolls - as you like. Chicken fillet pasta is placed in the oven for a quarter of an hour at two hundred degrees. Then the gas is turned off, and the delicacy is left in the oven for 2-3 hours.
Apple pastroma
You can say an “accelerated” recipe. The dish is cooked fast enough thanks to the presence of apples. As a result, due to the presence of these fruits, a fragrant and soft chicken pastrami is obtained. A step-by-step recipe is as follows:
- Prepared breast without skin and bones is soaked for an hour in saline.
- The filet is laid out on a colander; when the brine drains, it is dried with napkins.
- A teaspoon of paprika, ground hot pepper and a tablespoon of non-flavored vegetable oil are mixed in a cup.
- A small apple is peeled of the skin and seeds and cut into thin slices that are inserted between the parts of the breast (additional cuts can be made for shpigirovanie).
- Fillet is carefully coated with the prepared mixture. To twist it with a roll - depends on your wishes.
- A boat is made of foil to fit the size of the breast so that it is baked in juice without loss.
- The oven turns on to maximum; pasta from chicken is put in it for a quarter of an hour, after which it cools right in the oven
When the chicken cools completely, it should be kept in the refrigerator for about an hour, and only then free from foil.
Pastoral in a slow cooker
To prepare the delicacy in this wonderful aggregate, the preparatory stage remains the same: the fillet is aged in brine - at least three hours, preferably from half a day to a day. Pickle it longer is not worth it - it will become too salty. Next, the breast is rolled in herbs and spices. You can apply a honey and soy recipe. To roll rolls or not, also depends on the desire of the cook. The only restriction when cooking in a slow cooker is if you use skewers to fasten them: then rolls should be folded into a bowl so that the “fasteners” stick out vertically. Otherwise, the design will fall apart. When the pasta from the chicken fillet is placed in the bowl, the baking mode is activated to the maximum. Processing time depends on the type of multicooker - from 10 to 20 minutes. For the first time, you can set less time, and then prepare it, but this is not very desirable, since the dish should “reach”, as in the oven, in a closed container, and eight hours.