Today, the cuisine of Moldova has begun to acquire great popularity. And this is not surprising, because it is rich in very tasty and delicious dishes. For example, chicken breast pastrami, a meat delicacy that 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. It is interesting that pastrami used to be a way to preserve meat, and today it is served not only on the festive table as a delicacy, but also in this dish loved by many, let's look at how it is prepared.
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, three half a liter of water.
Cooking
Pastrami is prepared very simply. To do this, you must first make a saline solution, where then immerse the breasts and leave to marinate for three hours. Meanwhile, prepare the dressing. Juniper berries and allspice are crushed in a mortar, chili and paprika are added to this mixture. The breasts taken out of 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 removed and cooled, thinly sliced and served to the table.
Homemade chicken pastrami
Ingredients: one chicken breast, half a liter of water, one and a half tablespoons of salt, two tablespoons of oregano and basil, paprika, one tablespoon of mustard, one tablespoon of coriander (in grains and ground), three tablespoons of vegetable oil.
Cooking
Before cooking chicken pastrami, it is necessary to separate the breast from the bone, rinse, dry and place in brine for two hours. Then the fillet is taken out, dried and cut lengthwise so that a continuous layer is obtained. It is smeared with a mixture of spices, vegetable oil and mustard, rolled up, tied with a thread and smeared 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 pastrami in a slow cooker
Ingredients: two large chicken breasts, one liter of milk, salt and seasonings to taste, two tablespoons of vegetable oil.
Cooking
Chicken meat is washed, poured with milk and left to infuse for two hours. This will allow the meat to become soft and juicy. Salt and oil (a few drops) are mixed in a bowl and the fillet is wiped with this mixture, which is pre-dried. The meat is rolled up and tied tightly with a thread, left in this form for about one hour, anointed with a spicy mixture on top.
Next, the prepared chicken pastrami in the slow cooker will be cooked. To do this, the bowl is lubricated with oil, put there, turn on the “Baking” mode and bake for ten minutes, turning the roll over. 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 spoon 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, chicken breast pastrami is prepared as follows: the fillet is washed and cleaned of films, soaked for two hours in brine. Over time, the meat is washed, dried and cut so that a continuous layer is formed. Separately, prepare a mixture of crushed garlic, mustard, honey and spices, coat the chicken with it on all sides and roll it into a roll, wrapping it with a thread. The roll is sprinkled on top with paprika and coriander seeds. The prepared pastrami is placed in the oven for fifteen minutes, after which the fire is turned off, and the chicken is cooked on the residual heat for about two more hours, while the door is not opened. The finished chicken pastrami is cut into thin layers (before that, you need to remove the thread).
Chicken pastrami: a simple recipe
Ingredients: two chicken breasts, one glass of dry wine, two spoons of honey, one spoon of mustard, two spoons 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 along with all the spices (except Italian herbs), mustard and honey, as well as garlic. Peeled breasts are dipped in the prepared marinade and left for a period of two to twelve hours. After a while, a roll is formed from the breasts, tied with a thread, sprinkled with Italian herbs and laid out on a baking sheet pre-lined with foil. Chicken breast pastrami is baked for fifteen minutes at a temperature of two hundred and fifty degrees Celsius. Then the stove 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 that can be served with cheese.
Pastrami from home cooking
Ingredients: three glasses of water, two tablespoons of salt, two tablespoons of brown sugar, one spoon of allspice, two bay leaves, one kilogram of chicken fillet.
For glaze: two spoons of honey, one spoon of soy sauce, two spoons of olive oil, one spoon of paprika, one spoon of ground black pepper.
Cooking
The fillet is cut lengthwise to form a continuous layer. All other ingredients, except for those that will be used to make the glaze, are placed in boiling water, boiled and cooled. Then they put the meat in the marinade and put it in a cold place for one day. Next prepare the glaze. 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 a bowl and coated with cooked glaze. This mass is again placed in a cold place for one day. After the lapse of time, the fillet is rolled up and placed on a baking sheet lined with foil. The product is baked 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 the marinade that remains. The dish is served both hot and chilled.
Finally...
After soaking, the breasts can be stuffed with grated carrots, fruits, bacon, and so on. The dish will turn out tastier and more aromatic. And if you like the smoked taste, you can add barbecue sauce during cooking. You can also use pastrami to make sandwiches or salads.
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