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Wash the meat, fry it in butter + oil and take out the pieces on a plate;

the washed quinces, cut into quarters, cleaned of the seed box, cut into thicker slices, sprinkle them with lemon juice and then fry them in the remaining butter from the meat and then take them out on a plate;

also in the remaining butter, if necessary, add a little more oil, heat the finely chopped onion, when it started to soften, add the sugar and caramelize them together carefully so that they don't burn;

quench with chicken soup and when it starts to boil add the meat, after the meat is cooked add the quinces, let it simmer covered for 10 minutes, then add the flour dissolved with a little cold water, mix, match the taste then serve hot with greens on top.


Quince food with traditional recipe meat

Quince food with traditional recipe meat & # 8211 in the oven. An old Transylvanian food, autumn, fragrant, sweet-sour and extremely tasty. A fine and velvety sour sauce with butter, with caramelized sugar accents. Quinces go great with tender cubes of chicken, veal or pork, especially when caramelized and slowly cooked.

This one quince food with meat it is autumn, when the quinces are ripe. In Transylvania and Banat we really like cooked fruits and we often eat them with meats: apple sauce or the cherry tree for beef broth, red currant jam for duck steaks or the gang or plum compote which we open when we have it on the table steak even fatter pork or beef.

Quinces are also popular in French and German cuisine, being generally associated with game meat but also with goose, veal or pork. They are very sour and balance the fats in the meat well. That's why you should help a little with sugar (either caramelized or brown sugar, honey). My great-grandmother made some sauce with burnt sugar, that's what I vaguely remember. My mother doesn't have a written recipe either, so I started looking for a version as close as possible to the one we remember.

This recipe for quince food is inspired by that of the late Radu Anton Roman, being published in his monumental work & # 8222 Romanian dishes, wines and customs & # 8221 in the chapter & # 8222Ardealul, la pohta ce pohtim noi & # 8221.

I adapted Radu's recipe a bit using a weaker pork (pulp) and a sweet liqueur Marsala wine (you can put Lacrima lui Ovidiu, Porto, Malaga etc). And an apple brandy (Calvados) is very suitable in this recipe. I also put a small cinnamon stick that gave it extra flavor. Cinnamon goes fantastically well with quinces.

The meat can be: leg or veal breast, skimmed pork leg (working meat for goulash), whole or boned chicken legs but with skin (I would not choose breast). Rather with goose or duck meat would go sensationally this food!

Butter must be used because it gives a unique flavor to this dish! So is the technique of browning pieces of meat and caramelizing quince slices. The combination of flavors and tastes is phenomenal!

From the ingredients below we obtained 4 servings of quince food with meat.


Chicken food with quince & # 8211 traditional recipe from Transylvanian cuisine & # 8211 is tasty, flavorful and very easy to make. The recipe is also found in Banat, Crisana or Maramures, in the areas close to the border with Hungary, because meat and fruit recipes are very common in Austro-Hungarian cuisine.

I admit that I am not a big fan of fruit dishes, but there are exceptions. This is one of them and I'm glad I gave it a try because it's really special. I like the sweet-slightly sour taste and the scent of the fruits in this quince chicken dish.

My mother-in-law has not yet convinced me to try cherry soup or apple soup, but at some point I will give them a chance.

This is not the first time I have used fruit as an accompaniment to a steak.

I use fruits like apples, plums or baked quinces, which go very well with pork. Recipes for pork tenderloin with plum sauce or pork chop breaded with apples and flavors they are extraordinarily tasty. An extraordinarily tasty recipe with fruit, which I have prepared over a period of time, is that of sweet and sour chicken with pineapple & # 8211 I made the recipe with pork and it comes out just as good. If you click on the title of the recipes you will be directed to the recipe.

I told myself that if I already have recipes with such good fruits and meat, it's worth trying this one too chicken dish recipe with quince.

The Hungarian recipes I received to make chicken food with quince they had bee honey and a little lemon juice. They seemed a little too sweet for my taste. I remembered that I saw the recipe in Radu Anton Roman's book, so I preferred to be inspired by his recipe. I changed the brandy with brandy (I don't like the taste or the smell of brandy / brandy) and something very good came out. If you do not have brandy, fill the quantity with wine and add 2 drops of vanilla essence. I think that in this way you can finally have the perfume that the brandy of this recipe offers chicken food with quince.

Here is the list of ingredients and how to prepare chicken food with quince explained step by step:

INGREDIENT:

850 g chicken legs (legs can be combined with hammers or chicken breast)

800 g quince & # 8211 2-3 medium to large quince

30 ml brandy (Radu Anton Roman recommends brandy)

300 g clear chicken soup (or water)

I browned the chicken legs in oil with butter, then I took them out on a plate. I washed the quinces well, removing the fluff from them, then sliced ​​them. The slices should be thicker (1-1.5 cm), so as not to break during cooking. I put them in the same pan and hardened them until they were lightly browned on both sides. Radu Anton Roman wrote that he must catch a kind of crust.

I melted the sugar in a pot. When it caramelized, I poured the wine and brandy over it and about 100 ml of chicken soup. Attention, pour carefully! You will mumble and you can burn with the salt liquid. I left it on the fire until the caramel dissolved.

In a bowl I dissolved the flour with the rest of the soup, adding liquid gradually, so as not to make lumps. I put the chicken legs in the pan with quince, then I poured the soup with flour and the liquid with the caramelized sugar.

I mixed to homogenize the composition.

I left it on the fire until the sauce thickened. Radu Anton Roman recommends that it be cooked in the oven until the sauce thickens, but on the stove it was faster, because I was still late with lunch.

I chose mashed potatoes as a side dish, but you can also eat with rice or couscous.


Quince food with traditional recipe meat

Quince food with traditional recipe meat & # 8211 in the oven. An old Transylvanian food, autumn, fragrant, sweet-sour and extremely tasty. A fine and velvety sour sauce with butter, with caramelized sugar accents. Quinces go great with tender cubes of chicken, veal or pork, especially when caramelized and slowly cooked.

This one quince food with meat it is autumn, when the quinces are ripe. In Transylvania and Banat we really like cooked fruits and we often eat them with meats: apple sauce or the cherry tree for beef broth, red currant jam for duck steaks or the gang or plum compote which we open when we have it on the table steak even fatter pork or beef.

Quinces are also popular in French and German cuisine, being generally associated with game meat but also with goose, veal or pork. They are very sour and balance the fats in the meat well. That's why you should help a little with sugar (either caramelized or brown sugar, honey). My great-grandmother made some sauce with burnt sugar, that's what I vaguely remember. My mother doesn't have a written recipe either, so I started looking for a version as close as possible to the one we remember.

This recipe for quince food is inspired by that of the late Radu Anton Roman, being published in his monumental work & # 8222 Romanian dishes, wines and customs & # 8221 in the chapter & # 8222Ardealul, la pohta ce pohtim noi & # 8221.

I adapted Radu's recipe a bit using a weaker pork (pulp) and a sweet liqueur Marsala wine (you can put Lacrima lui Ovidiu, Porto, Malaga etc). And an apple brandy (Calvados) is very suitable in this recipe. I also put a small cinnamon stick that gave it extra flavor. Cinnamon goes fantastically well with quinces.

The meat can be: leg or veal breast, skimmed pork leg (working meat for goulash), whole or boned chicken legs but with skin (I would not choose breast). Rather with goose or duck meat would go sensationally this food!

Butter must be used because it gives a unique flavor to this dish! So is the technique of browning pieces of meat and caramelizing quince slices. The combination of flavors and tastes is phenomenal!

From the ingredients below we obtained 4 servings of quince food with meat.


Quince benefits

Consumption of quince helps the body fight cancer

According to studies, the antioxidants in quince fight free radicals and help destroy cancer cells. The granules in quince pulp contain natural astringents, and this helps protect the mucous membranes and the link between toxins that lead to the appearance of chemicals in the colon and cancer.

Fight the fever

Due to their antiviral properties, quinces are an adjunct food for flu and colds, fever and other pathogenic bacteria.

Remedy for stomach and intestines

According to a study in rats with ulcerative colitis, quince extract and juice significantly helped reduce damage to colon tissue. Fruits can protect intestinal tissue from damage caused by inflammatory bowel diseases, such as cancerous colitis.

Helps with weight loss

Quinces are low in calories, about 57 calories per 100 grams, have very little saturated fat, cholesterol and sodium, and this makes them the ideal choice for a healthy diet.

Quinces are rich in antioxidants

They have antioxidant properties and contain polyphenols, and this helps to slow down the aging process and prevent cardiovascular disease. Quinces are an adjunct against free radicals.

Removes nausea

Due to the fluids they release in the body, quinces consumed in their pure state, but also boiled or baked in the oven, remove nausea and seasickness.

Fight anemia

Because it stimulates appetite, quinces are considered a reliable food for fighting anemia. They can be eaten in combination with honey, apples or carrots and can be introduced into the diet of anemic children and adolescents.



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