Neck baked with pickled hot peppers and dried apricots.

Category: Meat dishes
Neck baked with pickled hot peppers and dried apricots.

Ingredients

Neck
Salt, spices
Bitter pepper
Pickled dried apricots

Cooking method

  • A piece of neck about 1 kg. pickle salt to taste and spices abundantly and leave to marinate in the cold for a day.
  • Now I make a pocket in the meat on both sides and lay out in a cut a whole pickled (fermented) bitter pepper and pickled dried apricots (see the photo above by posts).
  • I tie the meat tightly with culinary thread - like this:
  • Neck baked with pickled hot peppers and dried apricots.

  • I bake in the airfryer on both sides until tender. The temperature was chosen not high 160 * C, the time was about 1 hour.
  • After that, I transfer the hot ready-made meat into a thermal bag, tie it on both sides and leave it to cool completely.

Note

Here is such a yummy in finished form.
Bon appetit, everyone!

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