Frying pan meat recipe
My father used to eat this for his supper every day! It was so delicious and easy to make and served with vegetables and gravy. You would need a pan, a large pot of onions, some garlic cloves, tomatoes, onions and red peppers. I would also use a big slice of flour pastry. This is also very useful as it will help you get the best results in your baking. For the sauce, start by mixing together some chopped parsley, lemon juice and a pinch of salt. Next, pour the mixture into the bottom of the pan (the bottom of the pan has often been cracked so don’t worry about that) over medium-low heat. Once the sauce starts boiling, add in some water to the top of the pan and cover the sauce with foil. Then turn the heat on low so the pan start boiling. If you do not like using foils on the bottom then have a piece of paper on which you can put foils on. Also, there are many ways in which you could use a lid on the foil. Just set one on the side of the pan and cut a strip as long as you want. Keep in mind that the lid should be flat and slightly loose so that it fits on the pan. And after having foil all over the sides of the pan, just lay out the slices of dough on the surface of the sauce and close the lid completely. Now you are ready to start cooking the meat. Place half the onion slices inside the pan and cover with the remaining onions. Take the sauce pan off the heat and let it stand for 10 minutes or so. Now mix the two halves of the onions together well. Cover the whole top of the pane with the sliced onions. Make sure that the onions are well covered from head to toe. Let them sit for 15 minutes. It’s time now. In the meantime, slice up some tomato puree. Scatter with the sliced onions. After that, remove any excess of tomato. Now start pouring the shredded cheese over the spinach leaves and start mixing everything. As soon as you see the cooked meat juices coming out and hitting the bottom of the pan, place the spinach and tomato in a bowl and finish cooking them. Finally, when finished serving, add some potatoes. Stir nicely and serve right away.
My other helpful tips for making fried pan meat recipe are: Firstly, always have enough fat in the pan. Don’t forget to start adding more fat towards the end. Another factor that makes the batter stick to the pan and be able to cook evenly is the size of the pans. Secondly, you have to always keep an eye on how much is left. So if you do not have extra fat left then it will be hard for it to cook evenly. Lastly, I suggest that you keep some butter on the pan too. You need to add the butter on each layer of onion slices as well.
Here is the full step by step instructions for how to make my frying pan meat recipe.
Step 1:
• Mix flour, sugar, baking powder and cinnamon over the milk and egg mixture. Add in 2 tablespoons (2/3 cup) of butter and rub thoroughly until combined.
• In small bowl, whisk together the ground eggs (2 eggs) with the beaten butter(1 tablespoon) until combined. Make flour mixture into a greased pan and place it on the grease with the butter. Pour another tablespoon of butter (1/4 cup) of white vinegar (or milk), into the dry flour mixture.
• Once, the batter is all blended, pour it onto the pan, and fry it on the hob for 10-12 minutes or till the thickened and golden brown.
• To avoid burning, immediately flip the tray over and leave the pan open for 10 seconds. Repeat it until you have completed the work of the ingredients, but the meat will be browned.
• When the meat reaches the ideal temperature, lift it and serve.
Step 2:
• Cook the chicken in the pan for 8 hours in low-medium-high heat until crispy. Be careful while cooking chicken meat because it should be thawed. Do not touch the thawed meat once you try it. Also, never allow any kind of liquid to come out from the pan. It will make the meat dry.
• Once done with roasting, spread 1 cup of flour (or corn flour) onto a plate. Sprinkle in ½ cup water and stir gently. Now mix the remaining 3 cups corn flour with only 2 cups of water. Now mash the flour into the thawed chicken pieces, then dip in this water and gently coat the layers. Flip the pan on the stove-top, and let the meat cool down in 30 minutes.
• Pour the rest of the thawed chicken pieces back into the pan and serve.
Step 3:
• Now, scoop out the meat juices. Taste the meats and take the ones that you love - go back to the oven. Remember the seasonings and spices also!
• Serve it hot with roast potatoes.
