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Cuban Cuisine • Meats
Sausage with tomato and egg
Pork with papaya (Fruta Bomba)
Rolled Pork
Pork Chops with Pineapple
Stuffed Chicken, Creole style
Turkey, Camagüey style
Beef Casserole
Sausage
with tomato and egg (1 serving)
Vegetable oil
1 sausage
1 tomato
4 eggs
Heat the oil in a frying pan and then add the
sausage. When the skin begins to split, add the
tomato cut into strips and immediately after that,
the eggs. Stir with a wooden spoon and serve hot.
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Pork with papaya (Fruta
Bomba) (5 servings)
1.5 kg pork
70 gr. onion
5 gr. wheat flour
2 cloves of garlic
ground pepper
salt
10 gr. parsley
50 ml red wine
115 ml pineapple juice
30 gr. brown sugar
150 ml water
120 gr. green papaya
100 gr. red peppers
120 ml vegetable oil
Cut the meat in approximately 4 cm cubes. Season
with salt and pepper, braise in a saucepan in
hot oil over a high flame, add the finely chopped
garlic and onion, add the sugar and let it caramelize,
add the wine and let it reduce. Sprinkle the flour
stirring constantly, add the water and pineapple
juice, cook until almost soft; add the diced papaya
and the baked peppers cut into strips.
Serve placing the meat over columns of white rice
and sprinkle with finely chopped parsley.
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Rolled Pork (5
servings)
1 kg pork
50 ml juice of bitter oranges
1 clove of garlic
oregano
salt
40 gr. carrot
40 gr. onion
40 gr. chives
58 ml vegetable oil
Clean the pork of any skin, fat and bones, season
with salt and part of the dressing made with the
sour orange juice, water, garlic and toasted oregano.
Roll up the meat and tie firmly with string; place
diced (not too finely) vegetables in an oven-proof
dish, covering the pork roll. Sprinkle the leftover
dressing over the vegetables and pork and leave
to marinate for an hour. Place in the oven at
approximately 190 ºC. with a little water
or stock in the platter under the dish and leave
to cook for an hour and a half. Remove from the
oven and leave to cool.
Serve with the cooking juice, together with mashed
potatoes or sautéed vegetables.
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Pork Chops with Pineapple (5 servings)
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2 kg. pork chops
salt and freshly ground black pepper
vegetable oil
50 gr. butter
300 gr. canned pineapple |
Cut and pound the pork chops with a cleaver. Season
with salt and pepper; butter chops on both sides
and place on the skillet or grill, cooking each
chop for 4 minutes on each side.
Place in serving dish or on the plates with canned
pineapple slices or pineapple slices buttered
and glazed in the oven.
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Stuffed Chicken, Creole
style (5 servings)
1 kg chicken
250 gr. pork
145 gr. onion
145 ml dry wine
190 gr. ham
60 gr. bread
1 egg
30 gr. sultanas
30 gr. peanuts
salt and freshly ground black pepper
75 gr. butter
145 gr. bacon
45 ml milk
145 gr. Salsa Española
Cut the chicken in half, debone, leaving only
the chicken wings, dress with salt, pepper and
wine. Grind the pork and ham. Add the milk-soaked
bread, the onions sautéed in butter, sultanas,
peanuts, egg, salt, pepper and wine.
Place 90 grams of this stuffing on the chicken
breast, cover with the thighs and wrap in the
bacon strips. Place the chicken on a buttered
platter and put in oven for 25 minutes. Reduce
cooking liquid, skim off the fat and add wine
and Salsa Española. Leave to reduce for
another minute and pour over the chicken.
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Turkey, Camagüey
style (5 servings)
1.5 kg turkey thighs
145 gr. smoked bacon
45 gr. ham
75 ml sherry type wine
435 gr. salsa criolla
salt and freshly ground black pepper
43 ml vegetable oil
bay leaves
200 ml turkey stock
Cut the turkey into 6 to 8 cm pieces and season
with salt and pepper. Brown in hot vegetable oil;
remove from the heat and sauté the finely
diced ham and bacon pieces in their own fat. Add
the wine (let it reduce), the salsa criolla, the
bay leaves, the turkey and the stock; add a pinch
of salt, cover and put into oven for approximately
60 minutes at around 200 ºC.
Serve garnished with peas, strips of capsicum
and finely chopped parsley.
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Beef Casserole (5 servings)
1 kg premium quality beef
60 gr. wheat flour
250 ml stock
290 gr. salsa criolla
75 ml red sherry wine
75 ml vegetable oil
salt
Select the meat, clean and cut into small 175
gram steaks. Season with salt, dust with flour
and brown in hot oil. Place in a casserole and
add salsa criolla, wine and the stock, and put
into oven for 30 minutes, at a 190 ºC. temperature.
Can be served along with rice or boiled potatoes.
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* Appetizers
* Ajiacos
(stews) and Potajes
* Salads
* Side
Dishes
* Fish
and other Seafood
* Cakes
and Pastries
* Desserts
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