Today, Moldavian cuisine began to gain great popularity. And this is not surprising, because it is rich in very tasty and delicious dishes. For example, a chicken breast pastrami - a meat delicacy, which is prepared by marinating and then smoking meat, is in great demand all over the world. Already smoked meat is seasoned with spices and served thinly sliced to the table. It is interesting that before the pastroma was a way to preserve meat, and today it is served not only at the festive table as a delicacy, but also on weekdays. This dish is loved by many; let's look at how it is cooked.
Chicken fillet pastrami
Ingredients : two chicken breasts (one kilogram of fillet), three tablespoons of coarse salt, two tablespoons of paprika, one spoon of honey, three cloves of garlic, a pinch of chili pepper, eight peas of allspice, three berries of juniper, half a liter of water.
Cooking
Chicken breast pastrami is prepared very simply. To do this, you must first make a saline solution, where then dip the breasts and leave to marinate for three hours. Meanwhile, a plaster is being prepared. Juniper berries and allspice are crushed in a mortar, chili and paprika are added to this mixture. The breasts removed from the brine should be dried with a paper towel and stuffed with chopped garlic cloves. The prepared fillet is coated with honey and sprinkled with a mixture of spices. In this form, the chicken should stand for about one hour in order to marinate.
Over time, the two halves of the fillet are folded together and tied with a special thread. Chicken pastrami is baked in the oven for about forty minutes in a well-heated oven. Then the product is taken out and cooled, thinly cut and served to the table.
Homemade pastrami from chicken
Ingredients : one chicken breast, half a liter of water, one and a half tablespoons of salt, two tablespoons of oregano and basil, paprika, one spoon of mustard, one spoon of coriander (in grains and ground), three tablespoons of vegetable oil.
Cooking
Before preparing pastrami from chicken, it is necessary to separate the breast from the bone, rinse, dry and place in brine for two hours. Then the fillets are removed, dried and cut along so that a continuous layer is obtained. It is smeared with a mixture of spices, vegetable and mustard oil, rolled into a roll, tied with a thread and coated with spices on the outside. The finished roll is baked in the oven for fifteen minutes at a temperature of two hundred and fifty degrees Celsius, and then the oven is turned off, while the pastrami should remain in it until it cools completely.
Chicken pastroma in a slow cooker
Ingredients : two large chicken breasts, one liter of milk, salt and seasoning to taste, two tablespoons of vegetable oil.
Cooking
The chicken meat is washed, poured with milk and left to infuse for two hours. This will allow the meat to become soft and juicy. In a bowl, salt and seasonings, vegetable oil (a few drops) are mixed and the filet is wiped with this mixture, which is pre-dried. The meat is rolled up and tied with a tight thread, left in this form for about one hour, anointed with a spicy mixture on top.
Further prepared pastrami from chicken in a slow cooker will be cooked. To do this, grease the bowl with oil, put chicken roll there, turn on the “Baking” mode and bake for ten minutes, turning the roll. The cooking time is forty minutes. Chilled pastrami is cut thinly, while the thread is previously removed.
Chicken pastrami with mustard and honey
Ingredients : two chicken fillets, one liter of water, two tablespoons of salt, one spoonful of a mixture of different types of pepper, mustard and honey, two tablespoons of vegetable oil, one spoon of paprika, one spoon of coriander seeds and two cloves of garlic.
Cooking
According to this recipe, pastrami from chicken breasts is prepared as follows: the fillets are washed and cleaned from films, soaked for two hours in brine. Over time, the meat is washed, dried and cut so that a continuous layer is formed. Separately, a mixture of crushed garlic, mustard, honey and spices is prepared, coated with chicken on all sides and rolled into a roll, wrapped with thread. The roll is sprinkled on top with paprika and coriander seeds. The cadut prepared by the pastor in the oven for fifteen minutes, after which the fire is turned off, and the chicken is cooked on the residual heat for about another two hours, while the door does not open. Ready chicken pastroma is cut into thin layers (before this you need to remove the thread).
Chicken pastrami: a simple recipe
Ingredients : two chicken breasts, one glass of dry wine, two tablespoons of honey, one spoon of mustard, two tablespoons of a mixture of Italian herbs, half a spoon of a mixture of peppers, six cloves of garlic, one and a half tablespoons of salt, one spoon of paprika.
Cooking
First, the wine is heated with all the spices (except Italian herbs), mustard and honey, as well as garlic. The cleaned breasts are dipped in the prepared marinade and left for a period of two to twelve hours. Over time, a roll is formed from the breasts, tied with a thread, sprinkled with Italian herbs and spread on a baking sheet previously covered with foil. Pastrami is baked from chicken breasts for fifteen minutes at a temperature of two hundred and fifty degrees Celsius. Then the plate is turned off, and the roll should languish until it cools completely. This usually takes about two hours. The finished dish is cooled, the thread is removed and cut into thin slices, which can be served with feta cheese.
Chicken Breast Pastroma : Homemade Recipe
Ingredients : three glasses of water, two tablespoons of salt, two tablespoons of brown sugar, one spoon of allspice peas, two bay leaves, one kilogram of chicken fillet.
For glaze : two tablespoons of honey, one spoonful of soy sauce, two tablespoons of olive oil, one spoonful of paprika, one spoonful of ground black pepper.
Cooking
The fillet is cut lengthwise to form a continuous layer. All other ingredients are put in boiling water, except for those that will be used to prepare the glaze, boil and cool. Then they put the meat in the marinade and put it in a cold place for one day. Next, prepare the icing. To do this, melt the honey, add the remaining components and mix well.
The chicken is taken out of the refrigerator, dried with a paper towel or napkins, put in dishes and coated with cooked glaze. This mass is again placed in a cold place for one day. As time passes, the fillet is rolled up and placed on a baking sheet covered with foil. Bake the product for fifty minutes at a temperature of one hundred and sixty degrees. At the same time, every fifteen minutes it is necessary to water the roll with marinade, which remains. Serve the dish both hot and chilled.
Finally ...
After steeping the breasts, you can stuff with grated carrots, fruits, bacon and so on. The dish from this will turn out tastier and more aromatic. And if you like the smoked taste, then you can add barbecue sauce in the cooking process. You can also use pastrami to make sandwiches or salads.