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Chicken breast pastrami

Chicken breast pastrami


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After I discovered this recipe and decided to try it, I searched the archive of our site and I saw 3 such proposals but because they were different in ingredients, I think I bring something new.
For me, it is a necessity to prepare it because we don't buy salami more than 3 times a year (I only bought pastrami from the market).
I need "Happy Guests" for the salad :), for breakfast from Grandma, in the hot version as we will eat it today and of course the package for school (I will repeat it when it starts) or service
It is sliced ​​nicely and hot and cold.
Being a natural preparation without E's and incomprehensible things written on the labels of the products in the store, it is worth trying.
The taste is not as tasty as the commercially smoked one, but it's ok.
I prepared it in the original version but I will modify the ingredients as follows: to put a clove of garlic in the first marinade, I reduced the honey from 2 to 1.5 tablespoons, also the sugar from 2 to 1.5 tablespoons and the soy sauce from 1 tbsp to 1/2 tbsp.
I reduced them for that I found the coating slightly sweet and the soy had too strong an aroma.

I understood that it can also be prepared from turkey breast, pork chop, etc.
It doesn't take long to prepare, it just has to soak.

  • Chicken breast 3 halves of boneless and skinless chicken breast - choose to be as large as possible
  • Salt 2 tbsp
  • Bay leaf 2 pcs
  • Sugar 1.5 tbsp
  • Allspice berries 1 teaspoon if you do not have allspice put plain black pepper
  • A garlic captain.
  • Water 2 glasses or enough to cover the meat
  • Honey 1.5 tbsp
  • 2 tablespoons olive oil
  • Soy sauce 1/2 tablespoon
  • Paprika 1 tablespoon (whoever wants can combine with hot, I did not try)
  • Black peppercorns 1 teaspoon (whole grains, not broken)
  • ground black pepper to taste

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken breast pastrami:

1. The meat will be soaked in 2 steps - we now make the first marinade:

- In a bowl put: 1.5 tablespoons sugar + 2 tablespoons salt + 1 tablespoon crushed garlic + 2 bay leaves + 1 teaspoon allspice.

Add 2 (+1/2) glasses of water, mix well until the salt and sugar dissolve.

Chicken breast without skin or bone is washed well - put in a saucepan or box with a lid.

Pour the marinade, make sure it completely covers the meat, put the lid on and leave it in the fridge for 24 hours.

2. After this time, remove the meat from the marinade, wash it well and dry it with a paper towel.

3. Now prepare the 2nd marinade / glaze - mix in the marinade box 1.5 tablespoons honey + 1/2 tablespoon soy sauce + 2 tablespoons oil + 1 teaspoon peppercorns + a little ground pepper + 1 tablespoon paprika (and a little hot for those who want) red peppers.

Grease the chicken breast well with the above mixture and leave for another 24 hours (minimum 5 hours) in the refrigerator.

4. After you have thoroughly cleaned all the peppercorns glued to the meat, tie with a thicker cotton thread each well-wrapped chicken breast along its entire length.

5. Place the breast on an aluminum foil in a pan - and bake at about 180 degrees for 60-70 minutes.

Towards the end, the sauce burns a bit, you can reduce the heat but it must be left as it should be, otherwise it will be nauseous to remain pink inside.

At first it should be semi-protected with foil on top but still breathe.

After about 20-30 minutes, remove the tray from the oven and with a spoon grease the meat well with the juice it leaves.

Fully uncover foil meat.

After another 10 minutes, grease with sauce again.

Put back in the oven until nicely browned.

6. After this time, take the meat out of the oven and let it cool a little - at least 10 minutes.

7. Then take out the splints and cut it as you like as long as you eat immediately.

Enjoy with pleasure!

Tips sites

1

I made a fool of myself that in the last minutes I wanted to brown it on the grill but in 3 minutes it had already started to turn black (I also put it on the top shelf as smart). She's a little too brunette in places, but you'll be careful not to burn her.

2

I put a glass of weight when the meat was in the first brine to be submerged. It rises to the surface.

3

Do not put crushed peppercorns, choose them whole otherwise they will get stuck and the children will protest.


Baked turkey breast pastrami

Baked turkey breast pastrami can be an alternative to commercial sausages that often contain food additives (especially preservatives).

It has a low caloric content, contains almost 0 fats and is full. Last but not least, it is very tasty. It is perfect for sandwiches.

Ingredients for a kilogram of baked turkey breast pastrami
a kilogram of turkey breast
& # 8211 the juice from a lemon
& # 8211 70 ml fresh orange juice (one or two oranges)
& # 8211 100 ml drink
& # 8211 200 ml water
& # 8211 a tablespoon of honey
& # 8211 two teaspoons peppercorns
& # 8211 two teaspoons smoked paprika
& # 8211 a teaspoon of mustard seeds
& # 8211 ½ garlic head
& # 8211 40 grams coarse salt
& # 8211 ½ teaspoon rosemary
& # 8211 ½ teaspoon coriander
& # 8211 two tablespoons olive oil.

Optionally you can also add ground pepper or paprika.

Preparation of turkey breast pastrami in the oven
Even if the preparation takes longer than with other dishes, the turkey breast pastrami is very easy to prepare.

Clean the turkey breast of cartilage and bones (if necessary). If the chest is large (1 kg or more) cut into two pieces.

In a bowl, mix all the above ingredients (without the turkey breast) so that the salt and honey dissolve (cut the garlic into rounds or grind).

For marinating I used a three-liter ZipLock bag, but you can also use other types of bags or you can marinate in a bowl with a lid.

Put the turkey breast in the bag. Pour the marinade and seal the bag.

The bag is placed in a deeper vessel because it is possible for more liquid to escape.

Leave to cool somewhere for 72-80 hours. During this time, shake / turn the bag so that the turkey breast penetrates evenly.

After the time has elapsed, remove the turkey breast and place in the preheated oven at 220 ° C.

I put it on a grill, not on the tray. Under the grill I put a pot with a little water in which to drain the turkey breast.

After 20 minutes, turn to the other side and leave for about 20 minutes. The time spent in the oven depends on the thickness of the turkey breast.

As an idea, the chest I introduced was about three fingers thick (the thickest part). Maybe a little more. In order not to risk drying it, you can try it in the thickest area after about 30-35 minutes.

Baked turkey breast pastrami is ready.

Remove and leave to cool.

Another variant of this recipe is steamed turkey breast pastrami.

Costs
The costs for a kilogram of turkey breast pastrami in the oven are about 28-30 RON (2017 prices).

How to serve
It can be eaten that evening or sliced ​​and put in the fridge / it can be sliced ​​and put in the freezer to be eaten gradually in sandwiches, salads, etc.


Baked turkey breast pastrami

Baked turkey breast pastrami can be an alternative to commercial sausages that often contain food additives (especially preservatives).

It has a low caloric content, contains almost 0 fats and is full. Last but not least, it is very tasty. It is perfect for sandwiches.

Ingredients for a kilogram of turkey breast pastrami in the oven
a kilogram of turkey breast
& # 8211 the juice from a lemon
& # 8211 70 ml fresh orange juice (one or two oranges)
& # 8211 100 ml drink
& # 8211 200 ml water
& # 8211 a tablespoon of honey
& # 8211 two teaspoons peppercorns
& # 8211 two teaspoons smoked paprika
& # 8211 a teaspoon of mustard seeds
& # 8211 ½ garlic head
& # 8211 40 grams coarse salt
& # 8211 ½ teaspoon rosemary
& # 8211 ½ teaspoon coriander
& # 8211 two tablespoons olive oil.

Optionally you can also add ground pepper or paprika.

Preparation of turkey breast pastrami in the oven
Even if the preparation takes longer than with other dishes, the turkey breast pastrami is very easy to prepare.

Clean the turkey breast of cartilage and bones (if necessary). If the chest is large (1 kg or more) cut into two pieces.

In a bowl, mix all the above ingredients (without the turkey breast) so that the salt and honey dissolve (cut the garlic into rounds or grind).

For marinating I used a three-liter ZipLock bag, but you can also use other types of bags or you can marinate in a bowl with a lid.

Put the turkey breast in the bag. Pour the marinade and seal the bag.

The bag is placed in a deeper vessel because it is possible for more liquid to escape.

Leave to cool somewhere for 72-80 hours. During this time, shake / turn the bag so that the turkey breast penetrates evenly.

After the time has elapsed, remove the turkey breast and place in the preheated oven at 220 ° C.

I put it on a grill, not on the tray. Under the grill I put a pot with a little water in which to drain the turkey breast.

After 20 minutes, turn to the other side and leave for about 20 minutes. The time spent in the oven depends on the thickness of the turkey breast.

As an idea, the chest I introduced was about three fingers thick (the thickest part). Maybe a little more. In order not to risk drying it, you can try it in the thickest area after about 30-35 minutes.

Baked turkey breast pastrami is ready.

Remove and leave to cool.

Another variant of this recipe is steamed turkey breast pastrami.

Costs
The costs for a kilogram of turkey breast pastrami in the oven are about 28-30 RON (2017 prices).

How to serve
It can be eaten that evening or sliced ​​and put in the fridge / it can be sliced ​​and put in the freezer to be eaten gradually in sandwiches, salads, etc.


Traditional recipe for smoked duck pastrami

Smoked duck pastrami traditional recipe made only from meat and spices, pastrami from duck breast and thighs, chicken, turkey, goose, biblica. Written and video recipe. How to make duck pastrami?

I also smoked a few pieces of pork tenderloin . I found fresh, good muscle at the butcher's and I didn't miss the opportunity. We have a butcher's shop in Tulcea where we get Romanian meat, fresh, roast pork, not scalded. If you want, I'll tell you where it is. We always find fresh beef belly there.

Traditional recipe for smoked duck pastrami

After the smoking time, boil the duck breast and thighs. Boil everything until it reaches 75 degrees Celsius inside. If you do not have a thermometer, the meat is cooked for about 15 minutes, for every inch of meat.

We have a large pot, 50 l, we put the water about a palm down and hang the smoke on a wooden grill. Put on the fire and cover with a lid. This is how it looks:

We have a meat thermometer that sticks to the meat and we see the temperature in the center. They can be found everywhere and are cheap. This is what our pastrami looks like when it is cooked. God, how good it smells!

To be tender, I recommend you prepare pan-fried sheep pastrami .

After draining well, the bird pastrami is vacuumed and put in the freezer. It can be stored for 3-4 months in the freezer.

We also send it to the children, and when we need it, we take out a piece in the evening, leave it in the fridge to thaw slowly and the next day it is only good to eat.

I recommend you to browse our recipes for meat dishes, I left the link above. We have everything, some recipes are newer, others older, some are made by us, but all are delicious.

I hug you with great pleasure and I am still waiting for you, to cook together the tastiest dishes.


Chicken breast pastrami-house recipe

We don't buy salami more than 3 times a year and then it's just chicken breast pastrami, because I see what I'm eating. I need it for preparing chicken salads, omelets, for breakfast, in the hot version as we will eat it today and of course the package for school or work.
It is sliced ​​nicely and hot and cold. Being a natural preparation without E's and incomprehensible things written on the labels of the products in the store, it is worth trying.
The taste is not as delicious as the commercially smoked one, but it's ok.
It can also be prepared from turkey breast, pork chop, etc. It doesn't take long to prepare, just that it has to be marinated.

INGREDIENTS
Chicken breast 3 halves of boneless and skinless chicken breast - choose to be as large as possible
Salt 2 tbsp
Bay leaf 2 pcs
Old 1 tbsp
Allspice berries 1 teaspoon if you do not have allspice put plain black pepper
A garlic captain.
Water 2 glasses or enough to cover the meat
Marinades
Honey 1 tbsp
2 tablespoons olive oil
Soy sauce 1/2 tablespoon
Paprika 1 tablespoon (whoever wants can combine with hot, I did not try)
Black peppercorns 1 teaspoon (whole grains, not broken)
ground black pepper

PREPARATION
1. The meat will be marinated in 2 steps & # 8211 we now make the first marinade:
& # 8211 Put the ingredients (crushed garlic) in a bowl
Add 2 (+1/2) glasses of water, mix well until the salt and sugar dissolve.

Chicken breast without skin or bone is washed well & # 8211 is put in a pan or box with a lid.
Pour the marinade, make sure it completely covers the meat, put the lid on and leave it in the fridge for 24 hours.
2. After this time, remove the meat from the marinade, wash it well and dry it with a paper towel.

3. Now prepare the 2nd marinade / glaze & # 8211 mix in the marinade box 1.5 tablespoons honey + 1/2 tablespoon soy sauce + 2 tablespoons oil + 1 teaspoon peppercorns + a little ground pepper + 1 tablespoon paprika (and a little hot for whoever wants) red peppers.
Grease the chicken breast well with the above mixture and leave for another 24 hours (minimum 5 hours) in the refrigerator.
4. After you have thoroughly cleaned all the peppercorns glued to the meat, tie with a thicker cotton thread each well-wrapped chicken breast along its entire length.
5. Place the breast on an aluminum foil in the tray and bake at about 180 degrees for 60-70 minutes.
Towards the end, the sauce burns a bit, you can reduce the heat but it must be left as it should be, otherwise it will be nauseous to remain pink inside.
At first it should be semi-protected with foil on top but breathe well.

After about 20-30 minutes, remove the tray from the oven and with a spoon grease the meat well with the juice it leaves.
Fully uncover foil meat.
After another 10 minutes, grease with sauce again.
Put back in the oven until nicely browned.
6. After this time, take the meat out of the oven and let it cool down for at least 10 minutes.
7. Then take out the splints and cut it as you like as long as you eat immediately.

May it be useful to you!


Pastrami chicken breast

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Product Details

Validity on delivery: Minimum 2 days

Boiled and smoked product with wood smoke from chicken breast and natural spices.

Information

ingredients: chicken breast, salt, pepper, mint, basil, without preservatives and additives.

Storage temperature: +6 .. + 10 degrees Celsius.

Producer MY FRIEND

The story of Mon Ami took shape in 1998 with the same goal of activity so far - the preparation of poultry products.

After more than 15 years of existence, things have evolved. The production has diversified every year, reaching today over 25 varieties of chicken, goose, duck, turkey, pheasant, quail, pigeon, ostrich and rabbit. What has remained the same as in the beginning are - the recipes. Over time, the tradition is the one that keeps the taste, the preparation methods, maybe more ancestral, offering an exceptional finished product. Prepared by hand, using only natural meat and spices, the dishes are smoked in traditional stoves with hardwood. Made with care and honesty, Mon Ami dishes make a delicious meal!


Chicken breast pastrami - incredibly fine and flavorful. To everyone's taste!

Chicken breast pastrami can become an important element of any festive meal. Due to the fact that the chicken breast is salted in milk and fermented cream, the pastrami comes out very juicy and tender, with slight taste notes of butter. It is an excellent alternative to commercial sausages. It is easy to prepare, but it is delicious and has a special aroma (due to the spicy coating).

Try this recipe and you will always prepare it!

INGREDIENT:

-2 tablespoons fermented cream

-a teaspoon of paprika

-1/3 teaspoon of paprika

-1/3 teaspoon ground black pepper

-2 tablespoons Dijon mustard.

METHOD OF PREPARATION:

1.Wash and dry the chicken breast. Cut it in half and remove the grease and skin from it.

2. Pour the milk into a bowl. Add salt and fermented cream. Mix very well so that the salt dissolves.

3.Put the chicken breast halves in the solution obtained. Refrigerate for at least 3 hours to soak in salt and dairy products.

4.Put the soy sauce, Dijon mustard, paprika, ground black pepper, hot paprika and garlic passed through the garlic press in another bowl. Mix very well.

5. In 3 hours, remove the chicken breast halves from the milk solution. Dry them with paper towels, then overlap them so that you get a piece of meat of uniform thickness (place the wider side of one half of the chicken breast on the narrower half of the other).

6. Secure the pieces of meat with the food thread.

7.Then grease them on all sides with the spice mixture. Let them marinate for 20 minutes.

8. Transfer the future pastrami to a tray lined with baking paper. Bake for 20 minutes in a preheated oven at 200 ° C.

Be sure to check the pastrami preparation (after 20 minutes): prick it with a knife in several places. If the juice released by it is transparent, turn off the heat in the oven and let it cool completely. If it is not transparent, extend the baking time. The ovens are different and the baking time may vary.

9. After that, turn off the heat and let the pastrami cool completely in the oven. Take it out of it and remove the food thread around it.


Homemade chicken breast pastrami & # 8211 This is how to make the tastiest chicken pastrami

Baked chicken breast pastrami - Say "Goodbye!" sausages full of E - To prepare this tasty recipe, you need the following ingredients:

Ingredient:

Ingredients for marinade:

  • 1 teaspoon mustard seeds
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon vegetable oil

Method of preparation:

1. In a bowl, pour 200 ml of water. Add salt, peppercorns, bay leaf, salt and mix well.

2. Peel the chicken and place it in the brine. We leave it for 2 hours.

3. In a separate bowl, crush the mustard seeds. Add the coriander, paprika, oil and lemon juice. Mix well until smooth.

4. Remove the chicken from the brine and cover it with the previously prepared marinade.

5. Place the meat in a baking tray covered with aluminum foil. Bake at 200 degrees for 25 minutes.

Enjoy it with gusto! Good appetite!


Chicken pastrami simply melts in your mouth!

Today we want to offer you a wonderful recipe for chicken breast pastrami. The pastrami comes out incredibly soft, fine and juicy. It can be eaten with the lips! You can serve it on the sausage platter on the festive table, for breakfast or as an addition to salads.

INGREDIENT:

-2/3 teaspoon paprika

- ground black pepper - to taste

-chicken spices - to taste.

METHOD OF PREPARATION:

1.Mix the spices: turmeric, paprika, chicken spices and ground black pepper.

2.Wash, dry and rub very well (on all sides) the chicken breast with the spice mixture.

3. Transfer the chicken breast to a suitable tray.

4.Stir the milk. Add the salt to it and stir until it dissolves completely. Pour the milk boiling over the meat.

5. Cover the tray with aluminum foil and place it in the preheated oven to 190 ° C. Bake the chicken breast for 10 minutes. Then turn off the heat and leave it in the oven until it cools completely.

6. Wipe the chilled pastrami with a napkin and slice it. To cut it into thin slices, put it in the freezer for 15-20 minutes. You can also freeze it by wrapping it in cling film and use it when necessary.

Unfortunately, we can't pass on the aroma of pastrami: it's just wonderful!

We prepared pastrami with various spices - sun-dried tomatoes, curry, chicken spices. But now we did not want to emphasize the variety of spices, but the way of preparation, due to which the chicken breast comes out very fine! This pastrami is an excellent alternative to commercial salami or ham, because it is natural, without harmful additives and is extremely easy to prepare!


Chicken breast pastrami & # 8211 a delicious and extremely fragrant appetizer

& # 8220Chicken breast pastry & # 8221 is an excellent alternative to in-store sausages and is a delicious snack that is very easy to prepare. The pastrami has an aromatic taste and is very soft due to the milk in which the breast must sit before baking. This snack is very appetizing, with a tasty taste and tender texture, ideal for a festive meal or when preparing sandwiches.

INGREDIENTS

-1 tablespoon olive oil

METHOD OF PREPARATION

1. Wash the chicken breast and place it in a bowl. Pour the milk mixed well with salt on top. Let the breast stay in the milk for 2 hours.

2. Remove the chicken breast from the milk, dry it with a paper towel and tie it tightly with culinary thread. Prepare the marinade. Mix in a separate bowl: olive oil, honey, soy sauce, lime juice, nutmeg, paprika and garlic given through the press. Grease the chicken breast with marinade and leave it to marinate for 10-15 minutes.

3. Place the chicken breast in a pan or tray lined with baking paper and place in the preheated oven at 220 degrees for 20 minutes.

6. Turn off the oven and let the pastrami sit for 20 minutes. Remove the pastrami from the oven and allow to cool. Remove the thread and cut it into pieces. The chicken pastrami is very tender, juicy and fragrant.


Chicken breast pastrami & # 8211 a delicious and extremely fragrant appetizer

& # 8220Chicken breast pastry & # 8221 is an excellent alternative to in-store sausages and is a delicious snack that is very easy to prepare. The pastrami has an aromatic taste and is very soft due to the milk in which the breast must sit before baking. This snack is very appetizing, with a tasty taste and tender texture, ideal for a festive meal or when preparing sandwiches.

INGREDIENTS

-1 tablespoon olive oil

METHOD OF PREPARATION

1. Wash the chicken breast and place it in a bowl. Pour the milk mixed well with salt on top. Let the breast stay in the milk for 2 hours.

2. Remove the chicken breast from the milk, dry it with a paper towel and tie it tightly with culinary thread. Prepare the marinade. Mix in a separate bowl: olive oil, honey, soy sauce, lime juice, nutmeg, paprika and garlic given through the press. Grease the chicken breast with marinade and leave it to marinate for 10-15 minutes.

3. Place the chicken breast in a pan or tray lined with baking paper and place in the preheated oven at 220 degrees for 20 minutes.

6. Turn off the oven and let the pastrami sit for 20 minutes. Remove the pastrami from the oven and allow to cool. Remove the thread and cut it into pieces. The chicken pastrami is very tender, juicy and fragrant.