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Monastery chickens

Monastery chickens

I seasoned the chicken legs with salt, pepper and hot paprika, and fried them in oil on both sides, then I added a cup of water and let it simmer for about 30 minutes (I used a wok ).

In another pan, sauté the finely chopped onion, add the sliced ​​mushrooms and leave on the fire until the mushrooms are slightly softened. I added the wine and let it boil for about 10 minutes. I added the mushrooms over the meat, I added the crushed garlic, the thyme and I left it on the fire for another 10 minutes.

I mixed the cream with the chopped parsley, and I put the mixture over the chicken. I let it boil for two minutes and stopped the fire. I served it with hot polenta.

I wish you good appetite !!!


Monastery chicken with smoked and sour cream

The recipe for monastery chickens It is one of the tastiest dishes you can make with chicken. The combination of chicken with sm & acircnt & acircnă, baked, flavored with garlic and smoked meat is extremely tasty and filling.

The monastery chicken It goes very well with polenta or potatoes, but can also be served simply. It is made easy, and at the end it is browned a little in the oven, so that the sauce thickens and the meat gets a crispy crust.

For this recipe you can use purchased chicken or country chicken and you can adjust the quantities according to how much you want to get out. You can put all or half of the chicken, in which case you will halve the quantities for the other ingredients as well.

  • 1 chicken
  • 400 g Champignon mushrooms
  • 2 onions
  • 2 eggs
  • 150 g smoked
  • 400 g of sour cream
  • 3-4 tablespoons oil
  • 2 cloves of garlic
  • thyme
  • fresh parsley
  • salt
  • pepper
  • 1 teaspoon paprika

Put a little oil in a pan and fry the chicken pieces on all sides until they get a brown crust. Put 500 ml of hot water for the chicken pieces, add the spices and let it boil with the lid on for half an hour.

After the chicken is half cooked, turn off the heat and take care of the sauce. Put in a pan a little oil, chopped onion and diced smoke and cook over medium heat for 5 minutes. Add the crushed garlic and sliced ​​mushrooms. When the mushrooms have hardened, turn off the heat.

In a bowl, mix the cream with the eggs and mix well. This will be the chicken sauce.

In an oven tray, place the chicken pieces, onion mixture, mushrooms and smoked meat. Mix the remaining sauce with the cream and egg mixture and pour everything on top.

Bake for half an hour, until the chicken is browned and the sauce has thickened.

Sprinkle with freshly chopped parsley and serve with polenta or potatoes.


Monastery chicken with smoked and sour cream

The recipe for monastery chickens It is one of the tastiest dishes you can make with chicken. The combination of chicken with sm & acircnt & acircnă, baked, flavored with garlic and smoked is extremely tasty and filling.

The monastery chicken It goes very well with polenta or potatoes, but can also be served simply. It is made easy, and at the end it is browned a little in the oven, so that the sauce thickens and the meat gets a crispy crust.

For this recipe you can use purchased chicken or country chicken and you can adjust the quantities according to how much you want to get out. You can put all or half of the chicken, in which case you will halve the quantities for the other ingredients as well.

  • 1 chicken
  • 400 g Champignon mushrooms
  • 2 onions
  • 2 eggs
  • 150 g smoked
  • 400 g of sour cream
  • 3-4 tablespoons oil
  • 2 cloves of garlic
  • thyme
  • fresh parsley
  • salt
  • pepper
  • 1 teaspoon paprika

Put a little oil in a pan and fry the chicken pieces on all sides until they get a brown crust. Put 500 ml of hot water for the chicken pieces, add the spices and let it boil with the lid on for half an hour.

After the chicken is half cooked, turn off the heat and take care of the sauce. Put in a pan a little oil, chopped onion and diced smoke and cook over medium heat for 5 minutes. Add the crushed garlic and sliced ​​mushrooms. When the mushrooms have hardened, turn off the heat.

In a bowl, mix the cream with the eggs and mix well. This will be the chicken sauce.

In an oven tray, place the chicken pieces, onion mixture, mushrooms and smoked meat. Mix the remaining sauce with the cream and egg mixture and pour everything on top.

Bake for half an hour, until the chicken is browned and the sauce has thickened.

Sprinkle with freshly chopped parsley and serve with polenta or potatoes.


Monastery chicken with smoked and sour cream

The recipe for monastery chickens It is one of the tastiest dishes you can make with chicken. The combination of chicken with sm & acircnt & acircnă, baked, flavored with garlic and smoked is extremely tasty and filling.

The monastery chicken It goes very well with polenta or potatoes, but it can also be served simply. It is made easy, and at the end it is browned a little in the oven, so that the sauce thickens and the meat gets a crispy crust.

For this recipe you can use purchased chicken or country chicken and you can adjust the quantities according to how much you want to get out. You can put all or half of the chicken, in which case you will halve the quantities for the other ingredients as well.

  • 1 chicken
  • 400 g Champignon mushrooms
  • 2 onions
  • 2 eggs
  • 150 g smoked
  • 400 g of sour cream
  • 3-4 tablespoons oil
  • 2 cloves of garlic
  • thyme
  • fresh parsley
  • salt
  • pepper
  • 1 teaspoon paprika

Put a little oil in a pan and fry the chicken pieces on all sides until they get a brown crust. Put 500 ml of hot water for the chicken pieces, add the spices and let it boil with the lid on for half an hour.

After the chicken is half cooked, turn off the heat and take care of the sauce. Put in a pan a little oil, chopped onion and smoked diced smoke and cook over medium heat for 5 minutes. Add the crushed garlic and sliced ​​mushrooms. When the mushrooms have hardened, turn off the heat.

In a bowl, mix the cream with the eggs and mix well. This will be the chicken sauce.

In an oven tray, place the chicken pieces, onion mixture, mushrooms and smoked meat. Mix the remaining sauce with the cream and egg mixture and pour everything on top.

Bake for half an hour, until the chicken is browned and the sauce has thickened.

Sprinkle with freshly chopped parsley and serve with polenta or potatoes.


Chicken Rice Pilaf Ingredients:

  • 1.5 kg. pieces of chicken with bone (legs, wings, etc.)
  • 1, 1/2 cup (250 ml.) Round grain rice
  • 1 large onion
  • 1 clove of garlic
  • 1 celery stalk
  • 1-2 white bell peppers
  • 2 medium carrots
  • 2 medium tomatoes or 75 ml. of broth
  • 100 ml. of oil
  • 2 bay leaves
  • greenery (parsley)
  • salt and pepper

Preparing Rice Pilaf With Chicken:

For a more intense taste, I recommend using homemade chicken, even if it boils a little harder, the flavor will be unmatched. I used thighs, wings and pieces of chest with bone.

1. Salt and pepper the meat.

2. Heat the oil in a large saucepan (in which the food will be cooked to the end) and brown the pieces of meat one by one, then remove them.

3. Meanwhile, the vegetables are cleaned, washed carefully and cut into suitable cubes, except for one of the carrots that I usually cut into strips about 8-10 cm long. and 1/2 cm thick. and I keep it for decoration, but you don't have to do the same.

4. Cook the vegetables over a good heat (except for the sliced ​​carrot), with a pinch of salt, in the fat left in the pan after the chicken has browned.

5. After the vegetables soften, add the chicken pieces to the pan and pour about 1.5 & 2 l of 2 l of hot water (picture 1).

6. After it boils, season the soup with salt and pepper (be brave when it comes to spices, nothing is worse than an unsalted and bland pilaf), put the lid on and reduce the heat, cooking the chicken leisurely, until it starts to soften (picture 2), then carefully remove the chicken pieces from the soup. Attention, if you use chicken from the store you can jump directly to the next step, the chicken to be bought cooks much faster and you will not need to cook it beforehand.

7. Add the well-washed and drained rice (picture 3), then the tomatoes or the broth.

8. Place the chicken pieces nicely on top of the rice, interspersing strips of carrots between them.

9. Cover the pan with the lid and put it in the preheated oven at 200 degrees Celsius, where it will cook for 1 hour & # 8211 1 hour and a half.

Finally, the chicken pieces will be on the surface, the rice should be soft and buttery and the meat very tender. Allow to cool under the lid for about 25 minutes, during which time the liquid will be completely absorbed.

Serve hot pilaf, along with pieces of meat, sprinkled with greens.


Monastic chickens

The foals (back, neck, wing tips) are boiled in salted water.

Remove the cooked meat from the bones and grind, and keep the soup.


Rub the chicken legs, wings and breast with salt, pepper, thyme and paprika.

The meat thus prepared is hardened in half the amount of butter.

When they have browned on both sides, add 300-400 ml of chicken soup, resulting in boiling the foals.

Then transfer everything to a heat-resistant oven dish.


Finely chop two onions and fry in the remaining butter.


Cut the kaizer into strips and add over the hardened onions.


Cut the mushrooms into slices and place them over the onion hardened with kaizer.

Bring to the boil until all the juice is reduced.

Over the hardened mixture add 200 ml of wine and 200 ml of chicken soup.

Add the boiled and chopped meat


Bring to a boil together, then add 200 ml of cooking cream.


Conventional chickens

The foals (back, neck, wing tips) are boiled in salted water.

Remove the cooked meat from the bones and grind, and keep the soup.


Rub the chicken legs, wings and breast with salt, pepper, thyme and paprika.

The meat thus prepared is hardened in half the amount of butter.

When they have browned on both sides, add 300-400 ml of chicken soup, resulting in boiling the foals.

Then transfer everything to a heat-resistant oven dish.


Finely chop two onions and fry in the remaining butter.


Cut the kaizer into strips and add over the hardened onions.


Cut the mushrooms into slices and place them over the onion hardened with kaizer.

Bring to the boil until all the juice is reduced.

Over the hardened mixture add 200 ml of wine and 200 ml of chicken soup.

Add the boiled and chopped meat


Bring to a boil together, then add 200 ml of cooking cream.


I found out what secret ingredients are put in the monastery dishes! This is how it is cooked in the monasteries of Moldova, it is not for nothing that it is said to be the best food! Try one of these tasty and healthy recipes

Food cooked in Moldovan monasteries always seems tastier than any sophisticated menu in luxury restaurants. Many have wondered what are the secret ingredients used by monks, and 7est managed to find out the secrets of the monastery's gastronomy.

Without oil
Never at a monastery is it cooked only for monks or nuns, because pilgrims are always expected. "It is a canon during Lent, an abstention. And the oil is also a fat, even if it is vegetable ", explains Father Arsenie. The hardest fast is considered that of Easter when, in the first week, both monks and pilgrims fast. "Those who can't fast can eat boiled potatoes and sauerkraut after 4 pm," says Father Arsenie. At the nunnery in Copou, fasting is even tougher because, according to Father Chrysostom, the nuns here can only eat bread and water. But, after the period of fasting, the monks and nuns from Iasi start cooking special dishes again, combining traditional recipes, hundreds of years old, with modern food.

Natural
Beyond faith, at the monastery one thing is certain: only natural products are used for the kitchen. Monks and nuns grow whole acres of vegetables that they preserve for the cold season. Make good kilograms of broth, put vegetables. If they need some food that they can't get from their own resources. monasteries exchange products. "It simply came to our notice then. If we need mushrooms, for example, we turn to a mountain monastery. Likewise, if they need wine, contact us ", says the economist from Cetatuia Monastery.

The food
Modern technologies have also entered the monastery, but the canons are kept strictly. Thus, it is cooked on the stove and not on the stove and when it is needed, the food processor or the microwave oven is also used. However, being closed communities, the monasteries preserve some hundreds of years old culinary habits, over which they have superimposed modern recipes, some of them French-inspired. The nuns from Copou, for example, fast cook an extraordinarily tasty meal using beans, potatoes, mushrooms and roots. Thus, here you can eat the famous sarmalute, a delicious cream soup and, as a dessert, some fasting cakes. At Cetatuia, the cuisine is exotic and traditional at the same time, and guests who come for prayer can enjoy their taste buds with sarmale with corn on the cob, grain food or celery salad with puff pastry mayonnaise. Each recipe has something special, and the chef seems surprised that the laity are delighted by the taste of the food.

However, Moldovan monasteries are not only known for the tasty food that monks or nuns make available to believers. Wine is also prepared here. At the Bucium monastery there is a real wine warehouse, but much better known to the people of Iasi is the wine produced at Cetatuia. From 9 hectares of vines is produced according to modern methods a monastery wine very appreciated for its qualities. "The wine is clean, without sugar. It is produced only for liturgical purposes. In Bucium, but also in Cetatuia, state-of-the-art equipment is used because the current vine varieties no longer allow working with the press ”. "We cannot reveal the secret of our wine. He inherited from one priest to another and not even all the monks in our community know him. What is certain is that we no longer use the press, but a pneumatic press, we have a peeling machine that separates the grains from the bunches and a semi-automatic bottling station ”says the iconologist from Cetatuia, Father Arsenie.
In this monastery are produced no less than 7 varieties of wine, all noble. The wine of noble varieties is treated to preserve its qualities, but the monks try to give it a look and taste as natural as possible. In fact, the monks from Cetatuia claim that the main enemy of wine is oxygen and, in order to preserve its quality, it is a vital cleaning. Therefore, in the cellar the walls are washed with chlorine and whitewashed every three months, after which a fresh milk of cement is poured on the floor. In this way, they say, the winery is always clean and the wine of the best quality.

Monastery recipes

Sarmale with groats
The corn kernels are crushed in a grinder and made into groats. The croutons are soaked in warm water and, separately, the onion is cleaned and finely chopped. Put the onion to harden in oil and, when the onion has hardened, add the grated carrot. In this mixture put the croup and chopped parsley leaves. This composition is wrapped in cabbage leaves or vines. Very importantly, do not put broth in the composition, because the croups harden. In the bowl in which we boil the sarmales, cabbage leaves are placed on the bottom, over which are put thyme and larch branches, as well as 2-3 bay leaves. Place the cabbage rolls and put broth on top of them. Boil the sauerkraut over low heat for about 15 minutes, then put in the oven.

Bean food
The bean is put in water in the evening, inflated. The next day it is scalded and peeled. Chop the onion and cook with chopped tomatoes and add a grated carrot and thyme seeds. Put the cleaned beans in this sauce and let it boil. After boiling, put sliced ​​garlic and a sprig of dill. It is consumed with donuts or cucumbers with vinegar.

Celery salad with puff pastry mayonnaise
Grate carrots and celery roots in relation to three quarters of celery and a quarter of carrots. Take 2-3 bags of puff pastry, place in a bowl, put oil and rub until pasta. Add lemon juice and half a teaspoon of mustard. The carrot and celery mixture is salted and mixed with the mayonnaise obtained. The homogenized composition is placed on a plate decorated with green olives.

Cream soup
Ingredient:
1 kg of potatoes,
½ kg carrots,
3-4 onions,
3-4 cloves of garlic,
1 fat burner,
1 gogosar,
3-4 parsnip roots,
The celery.
Boil all the ingredients very well, with salt and oil, then pass. The obtained pasta is put back in the soup and boiled for a few more minutes. The soup is served with croutons and lemon.
stuffed
Ingredient:
2 kg onions
1 kg carrots
1 kg of rice
800 g broth
chopped baked peppers
2 kg sponges
Cook the chopped onion with the grated carrot in ½ liter of oil, add salt and a little pepper. When the onion and carrot have hardened, add the other components. Then roll the cabbage leaves in cabbage or vine leaves, but the composition can also be used for stuffed peppers.

Apple cake
2 cups grated apples
2 cups sugar
1 pinch of salt
2 cups wheat flour
1 baking powder
Mix the apples with the sugar, then add the baking powder, salt and flour. Grease a pan with oil, then line with flour and bake on the right heat for 40 minutes. Cut the cake into pieces and syrup with a mixture of ½ liter of water, 100 grams of margarine and 2 tablespoons of cocoa. Serve cold.


Monastic chickens

The foals (back, neck, wing tips) are boiled in salted water.

Remove the cooked meat from the bones and grind, and keep the soup.


Rub the chicken legs, wings and breast with salt, pepper, thyme and paprika.

The meat thus prepared is hardened in half the amount of butter.

When they have browned on both sides, add 300-400 ml of chicken soup, resulting in boiling the foals.

Then transfer everything to a heat-resistant oven dish.


Finely chop two onions and fry in the remaining butter.


Cut the kaizer into strips and add over the hardened onions.


Cut the mushrooms into slices and place them over the onion hardened with kaizer.

Bring to the boil until all the juice is reduced.

Over the hardened mixture add 200 ml of wine and 200 ml of chicken soup.

Add the boiled and chopped meat


Bring to a boil together, then add 200 ml of cooking cream.


Cut the chicken into smaller pieces, season with salt, pepper, thyme, paprika and brown in a tablespoon of butter. When the steak is browned, quench it with 100 ml of hot soup, put it in a tray and put it in the oven on low heat, for 10-15 minutes, to penetrate.

The smoked meat is cut into thin slices and put in a pan with finely chopped onion and a tablespoon of butter.

Cut the mushrooms into slices and mix with the smoked onion and onion. Let it sizzle a little and quench with wine and the rest of the soup - the fragrant idea of ​​a sauce appears.

The steak in the oven is now tender so it can be drowned in the sauce, and 150 ml of sour cream is poured on top. Leave the tray in the oven for another 15-20 minutes, then straighten the food with the following sauce: beaten egg with salt, pepper, thyme, chopped parsley and mix with the rest of the cream.


How is the monk pot made in the oven?

The vegetables are cut into suitable pieces and organized into piles, depending on the cooking times. Some of them are hardened in the pan and others (the freshest) are put directly in the tray that goes in the oven. The best monk's pot is made in thick and heavy cast iron pots or tuci, pots that can go directly into the oven from the stove. If you do not have such a thing (or the pots have plastic handles) you can transfer their contents in a heat-resistant form or in another metal tray. Cover everything with a cup of homemade broth or crushed tomato pulp and cook slowly for an hour.

From the quantities below we obtained a large form of monk pot, enough to feed 6 people.

  • 2 medium onions
  • 1 grated carrot (on a large grater)
  • & frac12 leek rounds
  • 1 small eggplant cut into quarters of slices
  • 1 small zucchini cut into quarter slices
  • & frac12 of small cauliflower unfolded in bouquets
  • 1 large potato chopped into cubes
  • 1 red pepper cut into suitable strips
  • 3 ripe and juicy tomatoes, cut into cubes
  • 4-5 cloves of sliced ​​garlic (optional, do not appear in the recipe)
  • 200 g green beans (pasta)
  • Optional: cabbage and celery
  • 100 ml tomato broth or cardboard puree
  • 100 ml oil
  • salt and pepper


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