Ied cu mere si struguri tamaiosi/Goatling with apples and muscat grapes

Probabil ca v-ati obisnuit sa vedeti pe blogul meu tot felul de retete ce contin carne de pe la bunica, mama sau prieteni. Noi locuim intr-un oras destul de mic iar cei care ne aduc tot felul de produse stau la casa si au micute ferme pentru consumul propriu, altii mai si vand. Cumpar nuci de la vecini sau prieteni care au prea multe, mere de la oamenii care au livezi prin imprejurimi, lapte si branza de la o doamna de pe langa Curtea de Arges, vin, castraveciori, rosii iau de la bunica.
Obisnuiesc sa gatesc retete variate cu ingrediente locale. Asta nu inseamna ca nu apreciez bucatariile sau ingredientele altor popoare. Dar sunt ceea ce sunt si nu pot sa va mint si sa spun ca noi mancam in fiecare zi mancare frantuzeasca. Sunt zile in care la cina mancam rosii cu branza, salate sau piept de pui la gratar.
Azi vreau sa va povestesc despre o reteta de ied pe care am facut-o saptamana asta. Pulpa de ied a fost de la bunica.
Perhaps you are used to see on my blog all sorts of recipes that contain meat from my grandmother, mother and friends. We live in a pretty small town and those that bring us all sorts of products live in house and own their own tiny farms, others also sell products. I buy nuts from neighbors or friends who have too many, apples from people who have orchards in the neighborhood, milk and cheese from a lady from Curtea de Arges, wine, cucumbers, tomatoes are taken from Grandma.
I’m  used to cook various recipes with local ingredients. That does not mean I do not appreciate other people’s kitchens or ingredients. But I am what I am and I can not lie and say that we eat every day French food. There are days when we eat as dinner tomatoes with cheese, salads or grilled chicken breast.
Today I want to tell you about a recipe of goatling that I cooked this week. The goatling was from my grandmother.

Ingrediente:
– o pulpa de ied
-750 ml vin alb, demidulce
– piper mozaic
-sare grunjoasa
-cuisoare
-nucsoara
-foi de dafin
-mere rosii si galbene
-struguri tamaiosi
-1 ceapa

Ingredients:
– a goatling leg
-750 ml sweet white wine
– mosaic pepper
-coarse salt
-cloves
-nutmeg
-bay leaves
-red and yellow apples
-muscat grapes
-onion

Piciorul de ied se degreseaza si se sareaza. Apoi l-am pus in frigider timp de 3 ore.
The goatling leg will be degrease and salted. Then I put it in the refrigerator for 3 hours.

Intre timp am taiat merele, am scos cotorul si le-am pus intr-o tava impreuna cu boabele de strugure si ceapa. Apoi am pus si piciorul de ied, condimentele, am adaugat vinul. Tava am acoperit-o cu folie de aluminiu si am pus-o in cuptorul preincalzit.
Iedul este facut dupa 2 ore. Nu uitati sa scoateti folia de aluminiu in ultimele 10 minute pentru a capata o crusta aurie. Merele si strugurii le puteti servi impreuna cu friptura, ca si garnitura, sau puteti sa le transformati in sos cu ajutorul blenderului. Sosul il puteti pune peste carne si sa faceti o alta garnitura.
Meanwhile I cut the apples, I removed the cob and put them in a pan with the grapes and onion. Then I put the goatling leg, spices and I  added wine. I covered the tray with aluminium foil and put it in the preheated oven.
The goatling meat is cooked after 2 hours. Do not forget to remove the aluminum foil in the last 10 minutes to get a golden crust. Apples and grapes can be served with roast as garnish, or you can turn them into sauce with the help of your blender. You can put the sauce over the meat and make a new garnish.

Carnea a fost foarte aromata, putin astringenta. Merele si strugurii au dat un gust dulce-acrisor sosului.
The meat was very flavorful, slightly astringent. Apples and grapes gave a sweet and sour taste to my sauce.
Bon appétit!

Drob de ied si ficat de pui/ Goatling and chicken liver haggis

Probabil ca va intrebati ce cauta aceasta reteta aici, acum. Dupa cum ati observat am cam chiulit in ultima vreme si acum incerc sa revin la bunul meu obicei de a posta macar doua retete pe saptamana. Si am o groaza de retete pe care vreau sa vi le arat. Unele dintre ele au fost gatite mai demult dar au fost atat de gustoase incat e pacat sa nu discutam putin despre ele.
Maruntaiele iedului au fost prea putine pentru cantitatea de drob pe care voiam sa o fac. Evident ca in comert nu am gasit sa cumpar si asa ca am fost nevoita sa adaug ficat de pui. A fost o idee buna deoarece nu a schimbat gustul placut al drobului de ied.
Iata ce ingrediente am folosit:
– organe de ied
-500g carne de ied
-1 kg ficat de pui
-300 ml supa
-2 oua crude
-ceapa verde, usturoi verde, patrunjel verde
-piper
-sare
-cimbru
-optional 3-4 oua fierte

You may be wondering why I put this recipe here, now. As you noticed I missed a lot lately and now I’m trying to return to my good habit to post at least two recipes per week. And I have a lot of recipes that I want to show you. Some of them have been cooked long ago and were so tasty that it’s a shame not to talk about them.

Goatling was not enough for the amount of haggis I wanted to cook. Obviously in supermakets I found nothing to buy and so I had to add chicken liver. It was a good idea because it did not change the taste of goatling haggis.
Here are the ingredients I used:
– organs of goatling
-500 g goatling meat
-1 kg chicken liver
-300 ml soup
-2 raw eggs
– green onions, green garlic, parsley
-pepper
-salt
-thyme
-optional 3.4-boiled eggs

Am spalat organele cu multa apa si le-am pus la fiert in oale separate in apa cu sare. Ficatul de pui s-a fiert foarte repede in timp ce carnea si organele de ied au fiert putin mai mult.

I washed the goatling organs and chicken liver with plenty of water and I put them in separate pots to boil, in salted water. Chicken liver was cooked very quickly while the goat meat and organs boiled a little longer. 
Dupa ce s-au fiert, carnea si organele (de pui si ied) se lasa 15-20 de minute sa se raceasca dupa care se toaca la robot sau la masina de tocat. 
After you have bolied the meat and organs (chicken and goat) you will have to let them 15-20 minutes to cool off and then chop them with the food processor or meat grinder.
Dupa ce ati tocat carnea si maruntaiele, spalati bine verdeata si apoi tocati-o si pe aceasta. 
After you’ve chopped meat and the organs, rinse well the veggies and then chop or grind them too.
Amestecam apoi carnea, verdeata impreuna cu ouale, supa si condimentele. Obtinem o pasta densa. Nu va fi grasa asa cum suntem obisnuiti in cazul mielului. Uitasem sa va spun ca supa trebuie sa fie de legume sau de pui. Nu este ceva complicat-e decat apa in care am fiert cateva legume gen morcov, ceapa si pastarnac sau o bucata de carne de pui. Sau poate chiar o combinatie dintre acestea.
Then mix the meat, veggies with eggs, soup and spices. You’ll get a stiff paste. There will be no fat as we were used with the lamb. I forgot to tell you that should be vegetables or chicken soup. It’s not complicated, it’s only water in which I boiled vegetables like carrots, onions and parsnips or a piece of chicken. Or maybe the eventual combination of all of these.
Compozitia se pune apoi in tavi mai mici. Puteti adauga oua fierte daca va plac iar deasupra sa puneti praporele sau grasime de pe burta iedului pentru ca drobul sa nu se usuce.
Apoi tavile se pun in cuptorul preincalzit si se lasa aproximativ o ora la foc mic. Drobul se va servi cald sau rece, dupa preferinte, neaparat cu salata sau legume proaspete.
The composition is then put in small trays. You can add boiled eggs if you like and above you can put belly fat so that the haggis wouldn’t dry in the oven.
Then put the trays in the preheated oven and leave them there at medium temperature for about an hour. Haggis will be served hot or cold, after preferences, with salad or vegetables.
Pofta buna! Bon Appétit!

Friptura de ied cu legume / Roast kid goat with vegetables

A trecut ceva timp de cand nu am mai postat nici o reteta. Dupa ce au trecut atat aniversarea mea cat si a sotului dar si Pastele am gasit in sfarsit putin timp sa va povestesc despre o reteta delicioasa de friptura de ied. E tare simplu de facut.

Iata ce ingrediente am folosit:
– 2 kg carne de ied
– 1.5 l vin rose
– 1 kg morcovi
– 500 g pastarnac
-ciuperci pleurotus
– piper
-sare
-enibahar
-rozmarin
-foi de dafin

It’s been a while since I posted the last recipe. After my birthday and my husband birthday have passed and also Easter I finally found some time to tell you about a delicious recipe for roast goat. It’s so easy to make.

Here are the ingredients I used:
– 2 kg goat meat
– 1.5 l rose wine
– 1 kg carrots
– 500 g parsnips
-oyster mushrooms
– pepper
-salt
-allspice
-rosemary
-bay leaves

Carnea se spala si se pune intr-o caserola sau cratita ce are capac. Se adauga 500 ml de vin, enibahar, piper, rozmarin si foi de dafin. Apoi se pune capacul si se baga la frigider pentru cel putin 6 ore. Ideal ar fi sa fie lasata de pe-o zi pe alta.
Wash the meat and place it in a casserole or saucepan that has a lid. Add 500 ml of wine, allspice, pepper, rosemary and bay leaves. Then put the lid and refrigerate for at least 6 hours. Ideally should be left on a day to day.

Dupa ce carnea a fost scoasa de la fezandat se pune intr-un vas de ceramica impreuna cu morcovii, pastarnacul si ciupercile si se toarna 1 litru de vin. Se adauga rozmarin, sare, piper si enibahar dupa care se acopera vasul si se pune in cuptorul preincalzit. Friptura se va face la foc mic pentru inceput acoperita iar in ultimele 20 de minute fara capac sau folie de aluminiu pentru a se rumeni frumos.
When the meat was removed from casserole was put in a ceramic dish with carrots, parsnips and mushrooms and 1 liter of wine was poured. I added rosemary, salt, pepper and allspice then  I covered the dish and placed it in preheated oven. Meat was covered and was cooked at low heat in the beginning and the last 20 minutes without lid or aluminum foil to brown nicely.

Puteti sa adaugati unul sau doi catei de usturoi daca doriti. Noua ne-a placut mult deoarece carnea a fost foarte frageda iar legumele au dat un gust deosebit atat acesteia cat si sosului.
Friptura a fost gata in cca 2 ore insa trebuie sa fiti atenti deoarece depinde mult de cat de frageda este carnea dar si de cuptorul folosit.

You can add one or two cloves of garlic if desired. We liked this dish because the meat was very tender and the vegetables and sauce had a wonderful taste.
Steak was ready in about 2 hours but you must be careful because it depends on how tender is the meat and also what kind of oven you use.

Bon appétit!