Tasty and easy to cook meat dishes

We offer you delicious and easy-to-cook meat dishes.

Cordon Blue

Cooking:

1. Cut the meat into large pieces and discourage. Then add salt, pepper and leave for 10-15 minutes. 2. Cheese and ham cut into thin strips, combine and mix. Eggs lightly beat with a pinch of salt. 3. Put the cheese and ham into pieces of meat and roll each as a roll. Roll in flour, then dipped in beaten eggs, roll in breadcrumbs and again wrap in flour, eggs and breadcrumbs. 4. Fry in vegetable oil, laying the seam down (2 minutes on each side). Serve, sliced. Preparation time: 20 minutes In one portion 448 kcal Proteins - 33 g, fats - 21 g, carbohydrates - 8 g.

Pork medallions

For 4 servings:

1 carrot

200 g of potatoes

Cooking:

1. Pork cut into slices across the fibers and roll in flour. Sprinkle with salt, ground black pepper and fry in vegetable oil. Cut cucumbers into thin slices. 2. After pieces of pork are roasted to golden color, pour wine, mix slices of pickles, mustard and tomato paste, stew for 10 minutes. Then pour the cognac and simmer for another 1-2 minutes. 3. Transfer the meat, watering the resulting sauce. For a side dish, peel potatoes and carrots, cut into cubes and boil. Preparation time: 55 minutes In one portion 510 kcal Proteins - 22 g, fats - carbohydrates -17 g 12 g.

Roast lamb

For marinade:

Cooking:

1. Cut the meat into pieces. For marinade, rub garlic on a medium grater and mix with wine, add bay leaf, peppercorn, tomato paste, basil, marjoram, ground red pepper and salt to taste. 2. Cover the meat on all sides with the resulting mixture and place in the refrigerator. Marinate for 3 days. 3. Then remove the meat, wipe it with a paper towel and bake under the grill (about 20 minutes). 4. Parsley or coriander to sort out, leaflets to pinch. Salad leaves beautifully arranged on a plate. Meat served on salad leaves, decorated with leaves of parsley or cilantro. Preparation time: 40 minutes In one portion 490 kcal Proteins - 27 g, fats - 23 g, carbohydrates - 9 g.

Pork in Saxon style

For 6 servings:

Cooking:

1. Cut the fat layer in the form of diamonds. Grate the meat with salt, ground black pepper, paprika, mustard powder, nutmeg and leave for 10-15 minutes. Meat fry from all sides in vegetable oil and put in a heat resistant form. Bake for 1 hour at 200 °, from time to time pouring vegetable broth. 2. Cut the leeks into rings (only the white part). Onions cut into slices, carrots - thin circles. 3. Prepared vegetables add to the meat and bake everything together for another 40-60 minutes. Then meat with vegetables bake under the grill (about 5 minutes) and shift. 4. Prepare the sauce. Juice from roasting strain, cool and grind with flour. Then bring it to a boil and, stirring constantly, cook until it thickens. If necessary, season with salt to taste. 5. Cut the meat into slices across the fibers, serve with vegetables and cooked sauce. Preparation time: 135 min In one portion 510 kcal Proteins-48 g, fats - 29 g, carbohydrates - 9 g.

Grilled duck

For 2 servings:

Cooking:

1. Duck the skin in several places with a fork. Wipe duck feet from all sides with butter. 2. Prepared duck leg lay on the grill, under it, place a pan for draining the fat. Bake for 60 minutes in the oven at 180 °. 3. For the sauce, mix the fat from the baking tray with honey, add salt and season with ground red pepper to taste. With the resulting mixture, cover the duck legs on all sides and place under the grill for another 10-15 minutes. 4. Vegetables sorted, radish cut into thin circles, lettuce leaves beautifully arranged on a plate. 5. Duck legs put on salad leaves, decorated with circles of radish and arrows of green onions. Preparation time: 85 min. In one portion 545 kcal Proteins - 25 g, fats - 24 g, carbohydrates - 100 g.

Goose with apples and nuts

Cooking:

1. Soak the bread in milk. Apples should be peeled, cored, pulp cut into cubes. Chop onion. 2. For a 1/3 of the apples mix with half of onion, nuts, salt, herbs and pressed bread. 3. Goose rub from the inside and outside with salt and pepper, fill with filling and chopped with wooden skewers. Put in the form of breast up and pour 0.5 liters of hot water. Bake for 60 minutes at 180 °, periodically pouring out with a prominent juice. 4. Add the remaining chopped apples with onions and bake for another 1.5 hours. 5. Add the apple juice and flour to the juice from the roasting, bring to a boil, add salt, pepper and pour the cognac. 6. Goose served with stewed apples and onions. Sauce to serve separately. Preparation time: 180 min. In one portion 810 kcal Proteins - 66 g, fats - 48 g, carbohydrates - 39 g.

Fillet "Shanghai"

For 6 servings:

Cooking:

1. Mix the flour with salt, cayenne pepper, paprika, basil, curry and thyme. Garlic let through the press. 2. Chicken breast fillet cut along the fibers in long strips. 3. Strip the fillets with garlic paste and roll in a mixture of flour and spices. 4. Mix the rusks with sesame seeds. Eggs slightly whisk. 5. Dips the fillets in eggs, roll in a mixture of biscuits and sesame and fry in vegetable oil until golden brown. Preparation time: 35 minutes In one portion 537 kcal Proteins-34 g, fats-21 g, carbohydrates-6 g.

Fried chicken, sprinkled with ground peanuts and ginger

For 4 servings:

Cooking:

1. Grate the fillet with salt, ground with black pepper and leave for 10-15 minutes. 2. Combine butter with honey and melt, stirring constantly, in a water bath. The fillet should be coated on all sides with the resulting mixture. 3. Grease the heat-resistant form with vegetable oil, lay out the prepared fillet. 4. Pour in the white wine. Bake for 40 minutes until golden brown. 5. Peanut slightly fry in a pan without fat. Then, sort, grind and mix with ground ginger. With the resulting mixture, sprinkle the finished fillets and serve. Cooking time: 60 minutes In one serving 380 kcal Proteins-22 g, fats - 11 g, carbohydrates -15 g.

Stuffed chicken

For 4 servings:

Cooking:

1. Bread in milk for 30 minutes, then squeeze. 2. Champignons to sort and finely chop. Pechenku together with the squeezed out bread and butter to pass through a meat grinder. For the filling, combine the resulting minced meat with mushrooms and egg, season with salt, pepper and mix. 3. Fill the chicken with the resulting mixture and sew a thick cotton thread. 4. Mix cognac with vegetable oil, season with salt, pepper and grease the chicken from all sides. Bake for 1.5 hours at 180 °. Cooking time: 120 min In one portion 526 kcal Proteins-32 g, fats -18 g, carbohydrates -13 g.

Baked potato

For 4 servings:

Cooking:

1. Boil the potatoes (20 minutes), cool and clean. Eggs boil hard (10min), peeled and cut into halves. 2. Pass garlic through the press. Grate the cheese on the grater. 3. Dill to sort, a few twigs to put aside for decoration, the rest - to grind. 4. Prepare the sauce. Combine sour cream with garlic mass, grated cheese and chopped dill. Salt, pepper and mix. 5. Lubricate the form with butter, put the potatoes, halves of eggs, pour the prepared sauce and bake for 20 minutes in the oven at 200 °. Decorate with dill sprigs. Preparation time: 50 minutes In one portion 375 kcal Proteins -11 g, fats -17 g, carbohydrates -28 g.

Potato casserole

Preparation:

1. Boil the potatoes (20 minutes), peel and cut into circles. 2. Serve the tomato with boiling water, peel, cut the pulp with mugs. Cheese mozzarella also cut into mugs. 3. Pass the garlic through the press. Cut the ham into small cubes. For egg sauce, whisk with milk, add ham and garlic, season with salt and season with pepper to taste. 4. Put the tomatoes and moza-rellu in layers in layers, pour the sauce and bake for 15 minutes at 200 °. Preparation time: 45 minutes In one portion 415 kcal Proteins - 19 g, fats - 12 g, carbohydrates - 58 g.

Potato fritters

Preparation:

1. Grate the carrots on a medium grater and season, stirring, on 1 table. spoon of melted butter (10 min), then leave to cool. Peel potatoes and grate on a fine grater. Garlic let through the press. Egg whisk a little. 2. Cool the carrots and potatoes with a beaten egg, garlic and flour. The resulting mass of salt, season with ground red pepper, coriander, grated nutmeg and mix. 3. Using a tablespoon to form pancakes and bake in portions on the remaining melted butter (2 minutes on each side). Finished pancakes to put on a paper towel to absorb the excess fat. 4. Before serving potato pancakes to warm up. Cream or sour cream, if desired, apply separately. Preparation time: 30 minutes In one portion 475 kcal Proteins - 11 g, fats - 27 g, carbohydrates - 48 g.

Potatoes in foil

Preparation:

1. Wash the potatoes, lay them on a baking tray and bake for about 40 minutes at 180-200 °. Cool, peel, cut off the tip and use a teaspoon to remove a part of the pulp, trying not to damage the walls. 2. Cut the champignons and cut them into small pieces. Bulb grind, together 3. Mushrooms with onions cool, mix the egg, salt and season with pepper to taste. Greens to sort and grind. 4. Grate the potatoes from inside with mayonnaise, lay out the mushroom filling and sprinkle with herbs. Each tuber of potatoes wrapped in a sheet of foil, folded in half. Bake for 15-20 minutes at 200 °. Serve on salad leaves, decorate with sweet pepper. Cooking time: 75 min. In one portion 430 kcal Proteins - 17 g, fats - 11 g, carbohydrates - 49 g.

Cherry cake

For 12 servings:

For the cake:

For filling:

Preparation:

  1. From eggs, sugar, flour and butter knead the dough, 1/4 part of it put aside, the rest of the mixture with cocoa. Bake 4 cakes (1 white and 3 brown) for 35-40 minutes at 180 ° each. 2. Prepare gelatin as indicated on the package, and combine with compote. Lubricate the white cake with jam, cover with brown cake. Saturate with cognac, cover with half of compote with gelatin. Top with jam, cover with cream. In the same order lay out the rest of the cakes. Preparation time: 120 minutes In one portion 445 kcal Proteins - 12 g, fats - 15 g.

Salad "Freshness"

For 8 servings:

Cooking:

1. Boil the meat in boiling salted water with a laurel leaf and fragrant pepper until it is ready (about 1 h). Then remove and leave to cool. 2. Cut the onion into thin rings. Tomatoes and pulp of sweet pepper - lobules. 3. Cut the marrow into small cubes. Cool the chopped meat across the fibers. All the prepared ingredients are combined and mixed. 4. Prepare the gas station. Garlic let through the press. Rub vegetable oil with vinegar, garlic paste, salt and ground black pepper to taste. 5. The resulting dressing to water the salad and mix well. Serve with parsley and dill. Preparation time: 85 minutes In one portion 290 kcal Proteins - 16 g, fats - 19 g carbohydrates -13 g.