Bird in English
Ingredients: chicken, turkey, goose or duck
Three lemons, 75 grams of butter, black pepper, 3 grams of cumin, 5 grams of paprika, 5 grams of sage, 100 grams of white bread, 2 sweet and sour apples. One hundred grams of raisins, 100 grams of almonds, 3 onions, 50 grams of smoked bacon, 3 lemons, greens, salt.
Preparation. We take a bird, treat it with pepper and salt inside and out. For the filling, cut the small bacon, onion and fry in fat. We cut the white dried bread into cubes, mix it with sage, cumin, lemon, raisins, apples and almonds. Ready-made stuffing we take and not very tightly stuff it with a turkey, treat the bird with lemon juice and eat melted butter with paprika.
We put the bird in a special bag or foil and put it for 3 hours in a hot oven. To chicken covered with a ruddy crust, it should be released for 30 or 40 minutes from the foil or bag. We will decorate the ready-made bird with apples and greens.
Chops
Chops are quickly prepared and have good taste.
Ingredients: 3 tablespoons flour, 1 egg, 150 grams meat, pepper, salt to taste.
Preparation. We cut the meat into slices, not more than 1 centimeter thick, we will cut off on both sides with a hammer and salting. Take 1 egg, add a little milk or water, salt, pepper and make a gogol-mogol. The beaten meat is rolled in flour and let down into the egg. Fry in a well-heated frying pan, in vegetable oil. Chops are good to eat when hot.
Uzbek pilaf
Ingredients for 10 servings: 1 kilogram of mutton, 1 kilogram of carrots, 300 milliliters of vegetable oil, 1 kilogram of rice, 4 medium bulbs, 1 tablespoon of zira, 1 teaspoon of coriander seeds, 1 tablespoon of dried barberry, 2 dry sharp peppers, 2 heads garlic, salt.
Preparation.
1) We will wash rice in several waters. The water must be clear.
2) We will wash the lamb and cut it into cubes. We will clean carrots and 3 onions. Onion cut into thin half rings, carrots cut into long bars with a thickness of 1 centimeter. Garlic is cleaned from the husks, but do not divide into denticles.
3) Thick-walled pot or cauldron is heated, we will pour oil and let's burn until light smoke appears. Add the remaining bulb and fry until dark, remove from the pan.
4) Put the onion and, stirring, fry until dark-golden color for 7 minutes. Add the meat and fry until crusted. Put out the carrots, fry for 3 minutes, without stirring. Then mix everything and cook for 10 minutes, stir gently.
5) We can use coriander and ziru in our hands, add it to the zirvak together with barberry. We shall salute. Let's make a medium fire and cook until the carrot is soft for 7 or 10 minutes. We will pour into boiling water in Kazan, 2 centimeters high. Let's put hot pepper. We will reduce fire and tushim zirvak one hour.
6) Rice is washed, let the water drain, lay the rice evenly on the dirvak, increase the fire and let it into the boiling water in the cauldron so that it covers the rice with a layer of 3 centimeters.
When the water leaves the surface, press the heads of garlic into the rice, make the medium fire and cook. We will strike the rice with a little noise. If the sound is deaf, make a few punctures in the rice to the very bottom. We level the surface, we put a plaque on the plov, and cover it from above. Let's make the smallest fire and leave the pilaf for 30 minutes.
Roast beef with vegetables and paprika
Ingredients for 4 servings: 1 kilogram beef tenderloin, 4 tablespoons dried paprika, 2 tablespoons mustard, 3 tablespoons chopped garlic, 1 teaspoon black pepper, ½ teaspoon salt.
Preparation. Cut the slice, clean it from the films and tie it with twine. In a mixing bowl, salt, black pepper, chopped garlic, mustard, paprika, vegetable oil. Prepared a tenderloin we'll rub this mixture and put it in the refrigerator for 2 hours. We will heat vegetable oil in a large frying pan. Fry the tenderloin until a crust is formed, put it on a baking sheet and put it in the oven, heated to 220 degrees. Cooking 20 or 25 minutes.
We'll take the meat out of the oven, remove the twine, cover it with foil and leave it for 10 minutes. Then thinly cut and drink the resulting juice.
Meat medallions in French
Ingredients for 4 servings: beef tenderloin, 8 strips of bacon, 300 grams of chicken liver, 3 tablespoons of crumbs of white bread, 50 grams of fat, 50 grams of champignons, 1 onion, 50 grams of champignons. One egg, a bay leaf, 150 ml of meat broth, white dry wine, frying meat, pepper, salt.
Preparation.
1) We cut the fat into cubes. The liver will be washed, dried, cut. Onions will be cleaned and crushed. Mushrooms wash, finely cut. Frying pan frying, fry for 2 minutes fat. Add mushrooms, onions, liver, pepper, salt, ground laurel leaf. Fry over high heat for 4 minutes, remove from heat.
2) Let's cool it down and put it into a combine, and crush it to a thick state. We will add bread crumbs and an egg, everything will be mixed.
3) We will wash the meat, dry it, cut it across the fibers into eight pieces. Then we will beat off these pieces of meat with a kitchen hammer. Natur three pieces of meat with pepper and salt.
4) On 4 pieces we will spread equally a stuffing. On pieces of meat with filling fill the rest of the meat.
5) Each medallion wrapped in 2 strips of bacon, laid crosswise. Fast fry medallions in a pan, fry for 3 minutes on each side.
6) Then we move the medallions into a saucepan, let's pour the wine. Cooking on medium heat without a lid, until the liquid is reduced by half. Once we turn the medallions. Add the hot broth, reduce the heat and cook under the lid for 20 minutes.
Pies with lamb
Ingredients for 4 servings: 600 grams of young mutton, 10 large champignons, 1 glass of strong meat broth, 4 shallots onions, 1 glass of red dry wine. Average head of garlic, 2 sprigs of rosemary, 8 sheets of puff pastry, 1 egg, 3 tablespoons of olive oil, 1 tablespoon of vegetable oil, black pepper, salt to taste.
Preparation. We cut the lamb into small pieces, garlic, chop the onions, mushrooms and we'll cut them into quarters. Taste the meat with olive oil, pepper, salt, fry in olive oil in a deep frying pan until golden in high heat. Put the meat on a plate, and fry the garlic and onion until golden in the frying pan, then add the pepper, salt, rosemary, mushrooms and fry for 3 or 4 minutes, return the meat back to the pan. We pour the broth and wine, bring it to a boil, reduce the heat and stew for 1 hour. Lubricate with vegetable oil 4 forms for pies. One layer of puff pastry is put on the bottom of the mold, put ¼ of minced meat, we cover the shape with another layer of dough, we protect the edges, we cut the excess dough. Pierce the hole for steam, the surface is smeared with egg. Bake for 25 minutes, take out of the form and bake for 10 minutes.
Fried chicken breast
Ingredients: 1,5 kg loin, black pepper - 2 times at the tip of the knife, 10 pieces of cloves, 1 teaspoon of salt.
Ingredients for apple sauce: 500 grams of apples of winter varieties, ¼ cinnamon sticks, a tablespoon of lemon juice, 75 grams of sugar.
Preparation. Cut apples into 4 parts, remove the core, cook in 250 grams of water, add lemon juice and cinnamon. When apples become soft during cooking, we take out the cinnamon, and the apples will be rubbed through a sieve.
Koreku natrem pepper and salt, napipuem clove and put it for 1.5 hours, in the oven fat lard, heated to 180 degrees. After this time, we take the loin and put on the apple sauce well, put it on for another 30 minutes. When the top of the loin is covered with a ruddy crust, turn off the oven, leave the meat for 10 minutes in the oven. Before serving, cut the meat of the loin into slices.
Chicken Stuffed Legs
Ingredients: 6 chicken legs, breadcrumbs, 1 raw egg, 1 onion, 200 grams of mushrooms, pepper and salt.
Preparation. Carefully remove the skin from the chicken legs and cut the bone. Cut the meat with a knife or let it pass through a meat grinder. Champignons and onion finely chopped, fry in sunflower oil until softened. Add the prepared pepper and salt to taste, mix well with mushroom and onion. With the received forcemeat we begin to remove the skin, then we sew the edges with a black thread. In turn, we lower the legs first into the beaten egg, then into the breadcrumbs. Fry it over a low heat until golden brown.
Baked meat with tomatoes and mushrooms
Ingredients: 800 pork neck, 200 grams of champignons, 300 grams of cheese of solid grades, 3 or 4 tomatoes, salt, pepper.
Preparation. We cut the plates with meat, we will beat it well and add pepper and salt to taste, and put it on a baking tray. From above on meat we shall put the chopped mushrooms and we shall cover with circles circles a tomato. We will heat the oven to 190 degrees, sprinkle with grated cheese and after 35 or 45 minutes, the dish is ready.
Baked turkey
Ingredients: 800 grams of turkey fillets, 50 ml of white dry wine, 5 or 6 slices of bacon, 10 slices of ham, a bunch of basil, olive oil, salt, 2 cloves of garlic.
Preparation. In the center of the fillet we make a longitudinal incision, we will open a piece, like a book. Mix the chopped garlic, olive oil and savor this mixture of turkey. In the middle of the fillet we put the branch of the basil, and from above we put the ham. Let's fold the bird and cut the cut. Oven will warm up to 200 degrees. Lay out the turkey on the greased form, at the bottom we will pour a little white wine. Bake the fillet for about an hour, periodically pouring out the released liquid. For 20 minutes before the readiness we will put on the meat slices of bacon.
Chicken with nuts and tomatoes
Ingredients: 2 chicken fillets, 80 grams of cashew nuts, a couple of thyme branches, 200 grams of hard cheese, a handful of small tomatoes, vegetable oil for frying, salt.
Preparation. Oven will warm up to 180 degrees. Fillet cut into strips and fry in oil until golden brown, salt. Cashew brown without oil on a frying pan. The form in which we bake, oil it, put chicken, nuts and tomatoes into it. Before we put it in the oven, sprinkle with slices of cheese and thyme.
Chicken delicacy breast
Very quickly prepared chicken breasts, they have few calories and a lot of useful protein. The walnut sauce gives this dish an exquisite taste, so it is perfect for a festive table.
Ingredients: 50 ml of olive oil, 4 halves of chicken breasts with bone and skin, 100 grams of flour, pepper, salt to taste, 2 tablespoons of port wine, fresh lemon juice or cognac. Two tablespoons of balsamic vinegar, 1 sliced onion, 100 grams of crushed walnuts, 1 tablespoon of water, 1 teaspoon of cornstarch, 70 grams of sour cream, 125 ml of chicken broth.
Preparation.
1) Half-prepared chicken breasts salted, peppered, roll in flour.
2) In a large frying pan, heat up the olive oil and fry it from all sides of the breast, then transfer them to a baking tray and bake until cooked in the oven.
3) Let's leave it in the frying pan where the butter is roasted, warm it and fry onion until soft.
4) We pour white wine, port, vinegar into the frying pan and heat it, stirring until half of the liquid has evaporated.
5) Add the sour cream, chicken broth and put out, stir, sauce 5 or 7 minutes.
6) We will dissolve starch in water, we will put into sauce. Bring to a boil, simmer on a slow fire for one minute. We pepper, sauce sauce.
7) Put the nuts into the sauce, warm up, stir.
8) Polly sauce the ready-made breasts and serve it to the table.
Now we know how to cook meat dishes for the New Year's table. We hope you enjoy the recipes of meat dishes, and maybe one of them will decorate your festive table.