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Pork Fillets Oriental Sakya

There are two times that I make this recipe in two weeks,

is proof that we ' have loved. The tenderloin is very tender it melts in the mouth.

If you like the sauce Spare Ribs with garlic sweet you'll love this recipe.

Also for lovers of sweets.

Pork Oriental Sakya

Ingredients:

2 Large pork
1 cup brown sugar packed

1 / 3 cup apple juice

1 / 4 cup soy sauce

1 clove garlic, finely chopped

1 tsp teaspoon ground ginger

1 / 2 c. teaspoon salt

1 / 4 c. Tea pepper 2 tablespoons

tables in cornstarch

3 c. Cold water-table

Preparation:

Place fillets in a baking dish rub with brown sugar in two or three occasions.

Combine apple juice, soy sauce, garlic and ginger. Pour over fillets and next. Sprinkle salt and pepper.

Bake at 350 degrees F (180 C) until meat is tender and still pink.

Remove fillets and slice them into medallions, place them in the cooking juices and return to oven

Meanwhile mix the cornstarch and water until homogeneous appearance, mix in the juice. Return to oven 5 minutes or until sauce thickens.

You can do this step in the microwave. Serve medallions with sauce.

Served with grated zucchini into julienne strips, fried and seasoned with spices and lemon juice
Yield 6-8 servings

Bon Appetit!

Sakya

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Fillet of Salmon glazed with pineapple and walnuts

So simple to make and so tasty.

I wanted to soften the salmon and I knew that the pineapple has this priority by giving it a sweet taste and I added walnuts to give a crispy texture, we loved this recipe as well I highly recommend!

Fillet of Salmon glazed with pineapple and walnuts


Ingredients 1 / 3 cup brown sugar 60 gr
1 / 4 cup 60 ml unsweetened pineapple juice 2 tablespoons
at table 30 ml soy sauce
½ cup 75 grams chopped walnuts
4 salmon fillets (about 6 oz each)
A trickle of olive oil
Preparation:
Prepare a plate for the oven on parchment paper.

In a small bowl, combine brown sugar, pineapple juice and soy sauce.

Place salmon with skin side down on plate.

Place one portion of the mixture over the salmon and add to the need for housing. Cover the top with walnuts.

Add a drizzle of olive oil over each fillet
Bake uncovered at 350 degrees F (180 C) for 20 to 25 minutes

or until the salmon is flaked with a fork and lightly browned on top

Bon appetite !

Sakya

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homemade sausages, veal, pork and dried tomatoes

long ago that I wanted to do my sausages myself

I finally succeeded and I am very happy with the result.

I had trouble finding guts to do and finally

I found and I put the address for those interested here

The butchery side

420 Lachapelle, St-Jérome

450-465 6052

A very nice gentleman and very patient explained to me things

to do for my whole first




Here is my result of sausages, veal

veal and pork

pork and veal and dried tomatoes

A big thank you to Nimico on recettes.Qc

for his help and answers to my questions before I start

in this adventure:)



homemade sausage veal, pork and dried tomato

2 pounds ground veal
2 lbs ground pork

2 teaspoon salt

1 1 / 2 teaspoon pepper

3 c chopped onion cooked in butter

1 / 2 teaspoon sage

1 tablespoon parsley

1 / 2 teaspoon all spice pinch of thyme

1 / 2 cup cream 35%

1 / 4 cup flour

* See note to add my personal

Mix all ingredients together and shape into sausages with your device

or shape into patties
* My staff Added: ½ cup finely chopped dried tomatoes

and I split half pork and half veal *
Source: Variation of Boncooke
Bon appetite!
Sakya

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Carbonnade beef or veal stew with beer

This stew is so delicious, tasty and the meat is very tender, I'll repeat often.

I found this recipe in recipe Simply recipe

Variation:

Want to reach a bittersweet with this stew. So you can exchange the sugar with the tomato paste and you can use cider vinegar as a substitute for mustard. You can also brown meat in vegetable oil instead of butter, but it will taste better with butter. You can also use a few pieces of bread, instead of adding flour to thicken the stew.
Carbonnade: beef or veal stew with beer
Ingredients: 3 ½
lb chuck roast, cut into 1-inch pieces (me veal cubes)
salt and freshly ground black pepper 4 tbsp
tablespoon butter
3 medium yellow onions sliced in 1 / 4 inch thick 3 tablespoons
tablespoons all-purpose flour
1 ½ cups chicken or beef broth (I ox)
1 ½ cups (12 ounces) beer or other Belgian
4 sprigs fresh thyme
2 bay leaves 1 tablespoon
tablespoons whole grain mustard 1 tablespoon
tablespoon brown sugar Preparation
:
Although dry meat with paper towels, then season with salt and pepper.
On stovetop, heat 2 tablespoons butter in large heavy-bottomed saucepan over medium-high heat until hot either.
On several occasions, brown the meat, without stirring, about 3 minutes per side (leave the chance to brown meat).
Transfer meat to a separate bowl.
Add 2 tablespoons of butter, reduce heat to medium.
Add onions and 1 / 2 teaspoon salt and cook until onions are golden, about 15 minutes.
Add flour and stir until onions are well coated and flour is lightly browned, about 2 minutes.
Stir in broth, scraping bottom of pan to loosen the juices of the meat and mix with the beer, thyme, bay leaves, browned meat with any accumulated juices,
salt and pepper to taste.
Increase heat to medium-high heat and simmer. Reduce heat to low, cover partially and cook for 2-3 hours until beef is tender fork. (You can also bake at 300 ° F.)
Stir occasionally, scraping the sticks to the bottom of the pan.
About half an hour before the end of cooking, add the mustard and brown sugar.
Adjust seasoning to taste. Add the thyme and bay leaf.
Adjust seasoning with salt and pepper to taste and serve. You can
serve with mashed potatoes, on pasta,
or French fries.
Yield: 6 people.
Source: simplyrecipes
Bon Appetit!
Sakya

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tart with figs and pears

What a delight these tarts me who loves fresh figs and pears

I preferred to make a pie instead of tarts lack of time probably:)
Note: fresh figs are dried figs that have been softened.
me this time I used fresh figs.


Tartlets with figs and pears
Yields 6 of 6 cm tart pan or a 9-inch
Crust:
155 g flour ½ cup
hazelnuts
¼ c. tsp salt 3 tbsp

tablespoons sugar 100 g cold butter, diced 1 egg yolk

1 tsp tablespoon chopped hazelnuts

Trim:

50 g butter 90 g brown sugar (brown sugar) 2 tablespoons
Soup Brandy (Cognac me)
125 ml apple juice 1 ripe pear peeled

250g of fresh figs in pieces
Note: fresh figs are dried figs that have been softened.
me this time I used fresh figs.

Preparation:
Put the flour, hazelnuts, salt, sugar and butter in a blender, mix until the dough is thin and brittle.
Add egg yolk and water, mix again for 15 seconds obtain a homogeneous mixture.
For the dough on a floured surface, gather and form a ball. Cover with plastic wrap and chill 45 minutes to cool.
Preheat oven to 210 ° C (425 ° F).
Divide the dough into 6 pieces or for a pie it is used in full. The lower
on a floured surface and top 6 mussels 6 cm in diameter or a pie pan.
Me I extended the bottom with my fingers I found it hard to roll.
Prick with a fork.
Bake 12 minutes until dough turns slightly.
Cool completely.
Trim :
Place butter, sugar, apple juice and brandy in a saucepan and bring to a boil, stirring constantly.
Cook over low heat to a syrup.
Cut the pear into 1 cm, incorporate them into the syrup, as well as figs.
Place the molds on a plate, pour the hot mixture.
Sprinkle hazelnuts and bake 12 to 15 minutes.
Serve immediately with cream or ice cream.
Note: I do not know if my syrup was not thick enough or that I, had used fresh figs but I thought the mix was not enough thick so I added a bit of tapioca minute in and I let the mixture simmer for 2 minutes and the texture was perfect.
Source: Variation of Anne Wilson and puff pastry Booklet
Bon Appetit!
Sakya