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Stewed potatoes with ribs and zucchini
You will need:
- 600 g of pork ribs;
- 5-6 potatoes;
- 1 medium zucchini;
- 1 bulb;
- 1/2 cup of vegetable oil;
- 1-2 st. l. ketchup;
- water;
- salt, spices and fresh herbs - to taste.
Preparation:
Lightly fry the ribs on all sides in a saucepan in vegetable oil with the addition of salt and spices. Add the peeled and finely chopped onion, mix well and leave under a closed lid on low heat for a minute. Then add ketchup, mix again and wait the same time. After that, pour water so that it completely covers the ingredients. Cover the saucepan with a lid and bring to a boil over medium heat.
Peel the potatoes and zucchini. Wash the vegetables and cut them into small pieces or cubes. Put in a saucepan up to the ribs and mix everything. Stew under a closed lid until the meat and vegetables are ready, adding water if necessary. 5-7 minutes before the end of cooking, taste the dish, if necessary, add salt, spices and finely chopped greens.
Duck with pumpkin, fruit and rosemary in the oven
You will need:
- 1 medium duck carcass;
- 500 g of raw pumpkin pulp;
- 200-300 g of any fruit;
- 2 Art. l. ketchup;
- 1 Art. l. grain mustard;
- 1 Art. l. soy sauce;
- salt, spices and rosemary - to taste;
- vegetable oil - for baking;
- water (if necessary).
Preparation:
Wash the carcass and rub with a mixture of salt and spices. Place on a baking sheet, without cutting, with the wings up, and pour vegetable oil, distributing it evenly over the surface of the duck.
Mix ketchup with soy sauce and grain mustard. Coat the duck evenly with this sauce. Send the baking sheet to the preheated oven and bake for at least one and a half hours at a temperature of 180-190°C, adding water to the baking sheet if necessary so that the meat does not burn.
20 minutes before the end of baking, spread pumpkin pulp cut into small pieces on the edges of the carcass, and put rosemary sprigs on the duck.
Serve the finished duck hot with pieces of pumpkin and arbitrarily chopped fruit.
