Beautiful salads. Making salads and appetizers

From time to time, every cook and every hostess is engaged in decorating dishes. But professionals have experience and skill, and they know exactly what and how to use in decorating dishes. We often have to experiment and turn on fantasy so that from an everyday dish it turns into a festive one. The easiest, fastest and most versatile way to make a dish beautiful is to decorate it with fresh herbs.

First place in popularity among the greens that are used in decorating dishes, parsley confidently holds. It is available at any time of the year, looks beautiful, tastes great and is hard to mess up. For decoration, you can use both ordinary parsley and curly. The usual one can be laid out in whole leaves or chopped, curly ones make spectacular bushes in the center or on the sides of the dish.

In second place are chives or onions - chives. It is very popular among professionals, but chives have not yet taken root in home cooking. It is replaced with green onions. Green onions have a more pronounced spicy taste and not as neat appearance and should be used in small quantities. Schnitt - onion has a more delicate taste and you can not be afraid of too sharp interference with the overall taste of the dish. Schnitt - onions can be finely chopped or cut at an angle (in oriental cooking), placed vertically and construct complex compositions using other vegetables. Simply laid out on the finished dish, onion feathers - chives will give the appearance of the dish an appetizing and colorful look.

So far, nothing has been invented to decorate fish better than dill. Meat is recommended to be decorated with rosemary, thyme, and basil will perfectly decorate any dish. If the greens are used only as a decoration, and not as an addition to the dish, then it is better to place it not in the center, but on the side, or even put a sprig of rosemary next to a piece of meat.

The general rule which is often forgotten. Greens for decorating dishes must be fresh and have a rich color.. This is especially true of leafy greens - basil, parsley, cilantro. Withered leaves can still be finely chopped and hope that no one will notice your mistake, and decorating dishes with limp leaves will ruin any dish and nullify your culinary efforts. If the greenery has a “peppy” look, but it has already begun to turn yellow, all the more you should not use it, it is better to completely abandon the decoration.

Cutting greens. In our view, "chopping greens" is just walking over it with a knife and sprinkle with chopped leaves on a salad or roast. According to the rules, “chop greens” means that it needs to be cut as small as possible, so if you really want to decorate the dish with chopped greens, you will have to try. Somehow, crookedly and carelessly chopped greens will not add appetizing to the dish, if there is no desire to chop it with a knife, then it is better to decorate the dish with whole leaves. When cutting greens, only leaves are used, no twigs and stems, in cooking this is a taboo! They can be left to make broths.

If you decorate a dish with herbs, do not save. There isn't too much of it. A few sprigs of curly parsley in the center of the dish will look much prettier than one. Do not be afraid to mix tastes and choose new design options, but try not to forget about simple rules.

Evgeny Veselov,

restaurant chef

Forte Bello

The most simple serving prevails, the reason is banal - the desire to reduce the cost of the dish. If we talk about world trends, now familiar dishes are often presented in an unusual way, for example, pate with tangerine jelly in the form of a tangerine. Of course, no one has canceled the role of interesting designer dishes in serving, but here again we return to the issue of cost.

Yesterday in the serving - all sorts of variations on the theme of decorating shrimp, chicken fillet with mixed salad, etc.

I follow what surprises René Redzepi, Ferran Adria, Nobu Matsuhisa and other chefs in foreign restaurants, what dishes appear on the market and what new equipment manufacturers offer.

Chefs get ideas for new dishes from cookbooks and while traveling to other countries and cities, and sometimes a trip to the grocery market is enough for them.

2. "Handwriting" of the chef

restaurant chef

"Spotlight"

Each chef has his own style, which he adheres to, or the author's vision of existing techniques. There are dishes for which classic white plates are enough, and there are those that require an original presentation.

I really like what they do Grant Ashats And René Redzepi. In my opinion, a very interesting idea is to use a 3D printer to work with chocolate.

3. Author's dishes

restaurant chef

"Latin Quarter"

The main trend is serving on non-standard or custom-made author's dishes created for specific dishes. In this case, it is very important to respect the color scheme.

It is no longer relevant to pour sauce over the entire dish before serving, as well as combine a large number of different flavors.

You can impress a guest by changing the texture of dishes. In my opinion, an interesting idea is the supply of ingredients, from which the guest himself assembles the dish, choosing what he likes.

Among the chefs whose work is interesting to watch, I will name Adrian Quetglas And Heston Blumenthal. Among the establishments, I single out the Arzak restaurant in San Sebastian.

4. Color wheel theory

restaurant chef

New and relevant - the presentation of one product, but in different textures. Very interesting ideas based on the right combination of colors when using different ingredients. It is important to use the theory of the color wheel (the color of the last seasons is green).

Serving on slate, on wood and together with inedible elements has ceased to be relevant. Also, very bright dishes with more than 3-4 colors are not in trend (desserts are an exception).

A guest can be impressed by an ordinary, at first glance, dish, if you tell its story or hidden subtext. For example, in our menu there is a pate of quail and chicken ventricles confit. The restaurant is located at a bird's eye view, and such a close proximity to the birds prompted the idea of ​​​​creating this unusual dish.

Interesting ideas for serving dishes can be seen from chefs from Finland, Denmark, France, Spain, Estonia and Asian countries.

5. Balance of form and content

Alexey Berzin,

restaurant chef

"Grand European Express"

I try to demonstrate the limitless variety of cooking possibilities, including relying on scientific data. The menu is formed from simple understandable products that reflect the tastes and preferences of the majority of consumers. I adhere to the basic principles of Japanese cooking - this is naturalness, elegant simplicity, balance of form and content.

The main trends require original serving and beautiful design (the dish should look like a composition - a side dish, several sauces, decoration), high quality products and their correct proven combinations, fast cooking and affordable prices.

I also include shocking presentation and the ability to make complex interesting dishes from simple ingredients as the main trends. I strive for the dish to be complex, multi-component, bright in presentation and at the same time remain democratic.

Scandinavian countries and Spain are now dictating fashion in gastronomy and are in the top. If we talk about the chefs that I focus on, then this is definitely Andre Chang. In his dishes, he uses only new methods, quality ingredients and seasonal products. Often he does not even have a prepared recipe, a dish can be born 10 minutes before serving it to a guest. At the same time, the price remains affordable.

6. Product quality

Mikhail Simagin,

bakery cafe chef

"Bread Shop"

First of all, I rely on the quality of the product, on its original presentation, on the correct proven flavor combinations.

Today in Moscow there are two trends: either chefs copy the cuisine or serving from foreign ones, or follow the wishes of the guests who dictate to us what they want to eat. The consumer is not interested in either new servings or molecular cuisine, everything goes towards simplicity, towards the quality of the product. The guest is interested in new products. The price also matters, but they are already paying attention to it in the second place (they began to compare it with foreign restaurants).

In the world of gastronomy, everything changes very quickly, everything is cyclical, and fashion can return. I can say with confidence only one thing: no matter what trend in the world can be traced, I will not cook insects.

Now there are a lot of cool chefs, especially in Spain. They “play” well with dishes, think through every detail. There are also interesting equipment, for example, a sous-vide grill that allows you to cook at low temperatures.

Maxim Ryzhkov,

restaurant chef

Paulaner Brauhaus Moscow Paveletsky

The requirement of time - only natural ingredients, no additives and dyes, preserving the natural taste and benefits of seasonal products.

To impress a guest, you need to meet his expectations - and people whose lives are full of worries and deeds want to receive homemade, healthy and tasty food. Stunning dishes are prepared on an open fire - they have an incomparable taste.

7. "Taste of childhood"

Brand Chef of Varenichnaya No. 1 chain

and cafe "Kompot"

Now Russian and Ukrainian dishes that we remember from childhood are becoming more and more popular. I like Odessa cuisine - it is a mixture of the best traditions of Russian, Ukrainian, Jewish, French, Italian, Polish, Moldavian cuisines. In Odessa, the port city, there were many people, everything boiled in one pot and formed an incredibly colorful cuisine.

I will call the new trend the use of rare products that none of the chefs have used before. For me, the discovery was rapana - a very tasty and healthy product from the Black Sea, as well as garfish - a small tasty fish with blue bones. Working with a local product gives a very good chance for chefs to develop and come up with their own ways of preparing familiar dishes.

My landmark is, of course, Western chefs; From Moscow restaurants, I pay attention to Muesli, Cheese Factory, Dr. Zhivago”, “Wing or Leg” and “Spotlight”.

8. Combination of incongruous

Alexander Popov,

brand chef of beer restaurants

"Kolbasoff"

Previously, gourmet cuisine, molecular cuisine, were very popular. In modern conditions, simple dishes from Soviet cuisine, decorated in a new way, have become in demand. In the USSR, dishes decorated with fresh herbs were served. Now in many restaurants this trend is observed.

I follow the ideas of these great chefs. If I like something, I borrow the brightest component, using it to create my own dishes. I love using foods that don't go together at first glance, like lychee and shrimp.

I adhere to the following principle: the presentation of dishes should be borrowed from the French, the taste from the Italians, the accuracy from the Japanese.

9. The return of old technology

Yuri Kudryavtsev,

steakhouse brand chef

Goodman

The trend is regional cuisine and the use of high-quality domestic products, seasonal village vegetables and herbs. Undeservedly forgotten technologies are returning, for example, cooking in a Russian oven or on fire, homemade spices and sauces.

The main trend is fresh products, carefully prepared, their natural taste, not covered by complex sauces. When creating new dishes, there should always be one leading product that can be supplemented with side dishes.

From past trends, serving under air foams is still used. Stylish utensils with wide rims and the presentation of dishes divided into components, demonstrating the texture of the product, its quality and gentle preparation, are still relevant.

10. Special effects

Valery Shanin,

restaurant chef

"Filimonova and Yankel"

In Russia, the topic of Russian cuisine with an author's approach, the use of new technologies and local products is becoming more and more relevant. Healthy eating is one of the hottest trends. A new phenomenon that continues the trend of fruits and vegetables “fresh from the garden” is restaurants where chefs grow their own greens on balconies or in vegetable gardens next to their establishment.

People are becoming especially demanding on external design. Degustation menus with wine accompaniment are popular (gastronomic set, where each dish is accompanied by a glass of specially selected wine). Dishes-pictures, fake dishes, as well as all kinds of special effects are relevant. For example, recently smoked, deliberately charred dishes sprinkled with "ash" were in vogue. It is necessary to soberly assess the situation - these trends are more typical for developed countries and large metropolitan areas, only a few percent of the world's inhabitants dream of such a thing.

I am interested in restaurants that consistently maintain a high level of quality, such as Noma in Copenhagen, White Rabbit and Dr Zhivago in Moscow.

Chef at Noma Restaurant René Redzepi prepares exclusively from those products that are grown or produced in the vicinity of the city. He manages to combine incongruous, at first glance, products. This is very interesting, because not every restaurant will offer fried reindeer moss with porcini mushrooms, crispy pork skin with blackcurrants, and fresh radishes that need to be pulled out of the pot and eaten (the “earth” is also edible) for a snack.

As for White Rabbit and Dr Zhivago, I like the ability Vladimir Mukhin And Maxim Tarusin take recipes of old Russian cuisine and add modern unusual notes.

Decorating salads is a reason to write a separate article, because beautiful salads are an integral part of the festive feast, when each hostess comes up with something original to make the holiday special.

Beautiful salads are especially relevant when there are small children in the house - it is interesting for children to watch how their mother makes salad decorations, and then they gobble it all up together.

Read also: Decorating salads for the holiday: recipes with photos Examples of decorating salads for the New Year, birthday, anniversary, wedding. How to decorate salads for any celebration. Beautiful salads with descriptions and photos

Also, beautiful salads are relevant for children's matinees, and birthdays. Beautiful decoration of salads is not at all as difficult as it might seem, and it is enough to show a little imagination and your beautiful salads will surprise all guests.

Especially for the readers of the Home Restaurant, I made a photo selection of how to beautifully decorate salads, which I hope will come in handy.

Most of the salads in this article are layered, and to keep their shape, they are best done in a split baking dish, waiting for the salads to harden in the refrigerator, and then remove the ring, and only then proceed to decorate the salads.

Festive salad "Butterfly"

How to cook Butterfly salad with step by step photos you can see

New Year's Salad "Horse"

Ingredients:

• Chicken leg: 1 pc. (or chicken breast: 1 pc.)
• Fresh cucumbers: 2 pcs. (or sweet bell pepper: 2 pcs.)
• Mushrooms: 200-300 g
• Onion: 1 pc
• Vegetable oil: for frying
• Chicken eggs: 4 pcs.
• Mayonnaise: to taste
• Salt: to taste

Cooking:

Hard boil eggs. Cool down.

Boil the chicken leg (or breast) until tender in salted water (about 30 minutes after boiling). Cool down.

Peel the onion, wash and cut into small cubes.

Wash mushrooms and cut into small cubes.

Heat up a frying pan, add some oil. Place mushrooms and onion in skillet. Cook over medium heat, stirring, for about 10 minutes.

Separate the chicken meat from the bones and cut into pieces.

Wash cucumbers (or bell peppers) and cut into cubes.

Separate whites from yolks. Grate the protein on a fine grater.

Grate the yolk on a fine grater.

Cool mushrooms.

In a bowl, combine the prepared meat and cucumbers.

Salt to taste, season with mayonnaise.

Mix well until smooth.

Combine the yolks with mayonnaise, mix well. (Bring to the consistency of thick sour cream.)

Put the salad on a flat dish (black or burgundy will look more spectacular), forming a horse's head with a knife. You can prepare a pattern in advance.

Lubricate the silhouette of the horse with the yolk mixture. Lay out the mane from the mushrooms.

The last layer is proteins. Finally form the head and ears.

Make eyes and nostrils (for example, from olives), decorate the New Year's salad as you wish. Let the salad rest in the refrigerator for at least 1-2 hours. New Year's fat t "Horse" is ready.

Salad of crab sticks "Mouse"

Ingredients:

• 150 gr hard cheese (can be processed)
• 240 gr crab sticks
• 2 garlic cloves
• 250 gr mayonnaise
• 1 carrot
• parsley
• peppercorns

Cooking:

1. Grate cheese, crab sticks and garlic on a fine grater.

2. Cut carrots into circles.

3. Combine cheese and garlic with mayonnaise, mix well.

4. Put the finished mass in the refrigerator for 1 hour.

5. Form oval molds from the cheese mass.

6. Then roll them in grated crab sticks on all sides.

7. Make ears from carrots, tails from crab sticks, eyes from black pepper.

sakura branch«

Ingredientsfor salad:

300 grams of smoked chicken or pork, cut into strips;

2 small table beets, chopped on a grater;

Bank of pickled champignons;

Egg yolks 4-5 eggs;

Grated cheese 200 grams;

Grated squirrels.

You can add fried or pickled onions after the beets.

Preparing the salad:

Spread all layers with mayonnaise.

Sakura flowers are made from protein, colored with beet juice, branches from black and green olives grated on a fine grater, leek leaves.

Stamens are from the yolk.

The design depends on your taste.

flower pot«

The salad is made in a drop-down form for baking. If there is none, you can use a simple cardboard tape, fastening it in the form of a ring, and wrap it with foil. We lay out in this ring in layers, spreading each with mayonnaise:

1. grilled or smoked chicken, cut into pieces;

2. prunes, cut into strips;

3. champignon mushrooms fried with onions;

4. cucumbers, cut into strips (let them stand before laying out and drain excess liquid),

5. Korean carrots.

For decoration: radish is used, which is soaked in beetroot juice.

If you want lilac flowers - in the juice of red cabbage.

Release the salad from the contour, put unsweetened crackers around the “pot”, decorate with green leaves, which will be at hand. In the photo, the salad is decorated with sorrel.

Lay out the flowers, decorate the middle with yolk, and spread the protein grated on a fine grater between.

Keep in refrigerator until serving.

Salad "Pansies"

Salad "New Year cracker"

The recipe for the New Year's cracker salad with step-by-step photos can be viewed

Salad "Snake" for the New Year 2013

Recipes for the New Year's salad "Snake" (7 pcs) with a photo can be viewed

Salad "Crab"

The recipe for the salad "Crab" can be viewed

Salad "Goldfish"

The recipe for the preparation of the salad "Goldfish" and decoration options, you can see

Salad "Pearl"

The recipe for the salad "Pearl" can be viewed

Salad "White birch"

The recipe for the White Birch salad and decoration options, you can see

Salad "Royal"

Preparation of the Tsarsky salad and decoration options, you can see

Salad "Cornucopia" №1

The recipe for the Horn of Plenty salad No. 1 can be viewed

Salad "Violet"

salad ingredients: smoked legs, prunes, champignons fried with onions, fresh cucumber, Korean carrot, mayonnaise.

cooking : Lay out all the ingredients for the salad in layers, smearing with mayonnaise in a salad bowl, or a detachable form. Cut the radishes into slices, and soak in red cabbage juice so that the violet petals turn lilac. Put spinach leaves on the salad, and then make flowers from radish circles. Make violets from egg yolks. Lay out the sides of the lettuce with crackers.

Salad "Fox coat"

Salad preparation and decoration options, you can see

Salad "Spider line"

salad ingredients: sprats, butter, onions, hard cheese, boiled eggs, mayonnaise. Fresh cucumber, black olives, ketchup, herbs for decoration.

cooking : Mash sprats with a fork and put on a plate, then put finely chopped onion with mayonnaise. The next layer is grated cheese with mayonnaise, then three creamy little, and at the end of the egg.

To decorate, mix 1 tablespoon of mayonnaise with ketchup, and draw a cobweb. Make a spider out of a black olive. Decorate the sides of the salad with cucumbers and herbs.

Eggplant appetizer "Peacock's tail"

Cooking snacks with step by step photos can be viewed

Salad "Fireworks"

salad ingredients: ham, boiled eggs, yellow, red and green bell pepper, tomato, mayonnaise, onion

cooking : Cut all salad ingredients into thin slices. On a plate, lay out the first layer of ham, with strips of onion. Next, bell peppers of three colors, alternating them with egg whites. Top with tomatoes and mayonnaise, which we hide under grated egg yolks. Mayonnaise can be served separately in a gravy boat.

Salad "Lady's Hat"

salad ingredients: is based

ingredients for decoration : suluguni rope cheese, tomato, black olives

Salad "April Olivier"

salad ingredients: boiled eggs, boiled carrots, boiled potatoes, pickles, fresh cucumbers, boiled sausage, green onions, smoked sausage, parsley, dill, mayonnaise.

ingredients for decoration : radish, fresh cucumbers, lettuce, curly parsley, salami sausage for rosette, olives, egg white.

cooking : Cut the salad ingredients into cubes and season with mayonnaise. Arrange the lettuce leaves on a plate to garnish the salad. Lay the lettuce on top of the leaves. Cucumber cut in half and cut into slices. Cut the radish in half. Arrange radish and cucumber alternately on the sides. Put curly parsley on top around the edges. Before preparing the salad, cut off a piece of boiled eggs and cut it in half. Lay the halves around. Put the salami rose in the middle. It turns out it's very easy to do. Cut into 7 thin pieces of salami, wrap the first piece in a tube, and put the rest on top of each other and secure with toothpicks.

Cut the olives into thin slices and decorate the salad with them in the area of ​​​​the eggs.

Salad "Green Rose"

salad ingredients: boiled chicken fillet, processed cheese, fresh cucumbers, boiled eggs, pitted olives, red Crimean onion, mayonnaise.

cooking : Cut the salad ingredients into cubes and season with mayonnaise. Decorate the salad with plates or slices of fresh cucumber in the form of a rose.

Salad "Mexican"

salad ingredients: boiled chicken fillet, radish, fresh cucumbers, boiled eggs, green onions, boiled potatoes, chili peppers, lettuce, pickled cucumbers, lemon juice and vegetable oil

cooking : Cut the salad ingredients into cubes and season with lemon juice and vegetable oil. Arrange lettuce leaves on a plate and top with lettuce. Using toothpicks, collect a cactus from pickled cucumbers.

Salad "White crocuses"

salad ingredients: boiled eggs, Beijing cabbage, canned corn, pickled champignons, green onions, fresh cucumbers, mayonnaise.

preparation: Beijing cabbage, pickled champignons, green onions, fresh cucumbers cut into cubes, add corn and season with mayonnaise. Put the salad on a plate, and sprinkle with finely chopped eggs on top.

For decoration, we take 7-8 small seedling bulbs (they are sold at grandmothers in the bazaar), a bunch of green onions and 1/4 carrots. We clean small bulbs. Now take a sharp knife and cut the cloves along the top of the onion. We take out the “insides” of the onion and, using a toothpick and green onions, insert the stalks into the “onion cups” and put a small piece of carrot in each onion.

Liver cake "Chamomile"

preparation: Cooking liver cake according to the recipe. We decorate with chopped dill, spread chamomile from egg white and yolk.

Salad "Championship"

salad ingredients : green peas (young or frozen), canned. corn, boiled potatoes and carrots, salmon, eggs, green onions, dill, mayonnaise, quail eggs.

cooking : cut all the ingredients into cubes and spread the layers on a square plate with mayonnaise in the following sequence: potatoes, green onions, eggs, salmon, corn, carrots, potatoes. Decorate the salad with green peas and dill. Mark the field with mayonnaise, and make a soccer ball from a quail egg.

Salad "Snowdrops"

salad ingredients : boiled beef, onion marinated in lemon juice and sugar, eggs, mayonnaise, hard cheese

cooking : the salad is laid out in layers in the following order: pickled onions, boiled meat, boiled eggs. Spread each layer not too thickly with mayonnaise, including the top one. Take it lightly. Sprinkle the salad with grated cheese, make snowdrop stems from green onion feathers, and cut the petals from thinly sliced ​​daikon radish slices.

salad ingredients : unsweetened round crackers, canned salmon, saury or tuna, boiled eggs, garlic, green onions, mayonnaise

cooking : arrange crackers on a plate in a circle in the shape of a flower. Next, a layer of eggs with mayonnaise, then a layer of crackers, then canned food with mayonnaise and green onions, and grease the last top layer of crackers with mayonnaise and sprinkle with finely grated eggs. Decorate the salad with tomato slices, olive halves and sprigs of herbs.

Salad "Vegetable with garlic"

salad ingredients : tomatoes, cucumbers, garlic, vegetable oil, herbs

cooking : cut vegetables into slices, and arrange in rows on a round dish. Sprinkle with crushed garlic, herbs, and pour over vegetable oil.

Salad "Crab Spring"

salad ingredients : crab sticks, or crab meat, fresh cucumbers, eggs, grated hard cheese, Beijing cabbage, olives. Sauce: mix equal parts mayonnaise and sour cream, seasoning with a little mustard.

cooking : cut crab sticks, cucumbers, eggs, and olives into cubes, tear Chinese cabbage into small pieces. Add cheese, and season with sauce, put in a mold, and refrigerate for 30 minutes. Take out the salad, transfer to a dish, and garnish with green onions and crab stick flowers.

Mimosa salad with mice

salad ingredients : boiled eggs, boiled carrots, boiled potatoes, onions, canned fish (sardines in oil), mayonnaise, greens

ingredients for decoration : pieces of cheese (for the ears and tail of mice), black peppercorns (use as eyes for mice)

Salad "Aquarium"

salad ingredients : sea cocktail, onion, canned red beans, pickled champignons, pickles, grated hard cheese, mayonnaise

ingredients for decoration : seaweed, red bell pepper (to make fish and star), mayonnaise, a few mussels to make crabs

Salad "Sunflower"

salad ingredients : boiled chicken fillet, onion, fried champignons, boiled eggs, mayonnaise

ingredients for decoration : Pringls chips and olives

Salad "Gate"

salad ingredients : avocado, shrimps, fresh cucumbers, boiled eggs, onions, mayonnaise

ingredients for decoration : green onion feathers, salty straws, a piece of black bread to make the bottom

Salad "Corn"

salad ingredients : boiled chicken breast, pickled cucumbers, onions, fried mushrooms, boiled eggs, parsley and dill, mayonnaise, canned corn

ingredients for decoration : leek leaves and canned corn

Salad "Hedgehog"

salad ingredients : boiled chicken breast, pickles, boiled carrots, green onions, dill, parsley, canned corn, eggs, mayonnaise

ingredients for decoration : Put the salad on a dish in the shape of a hedgehog.

Rub the eggs on a fine grater, mix with mayonnaise, and coat the hedgehog. For needles, use potato chips, and for the eyes and nose, squeeze circles from the skin of a pickled cucumber.

Salad "Crab Paradise"

salad ingredients : crab sticks, pickled mushrooms, processed cheese, canned corn, garlic, mayonnaise, greens

ingredients for decoration : red caviar, olives, curly parsley

Salad "Watermelon slice"

salad ingredients : smoked chicken fillet, fried champignons, boiled carrots, boiled eggs, grated cheese, garlic, mayonnaise

ingredients for decoration : red bell pepper (watermelon pulp), olives (stones), fresh cucumber (peel)

Salad "Gift"

salad ingredients : boiled veal, boiled carrots, boiled beets, steamed prunes, walnuts, boiled eggs, grated hard cheese, mayonnaise, parsley

ingredients for decoration : cut ribbons from boiled carrots and garnish with parsley.

Salad "Capercaillie Nest"

salad ingredients : boiled chicken fillet, ham, marinated champignons, eggs, mayonnaise

ingredients for decoration : julienned potatoes fried in vegetable oil, lettuce, for bird eggs: processed cheese, egg yolks, dill, mayonnaise, garlic.

Salad "Starfish"

salad ingredients : crab meat, or crab sticks, canned corn, boiled eggs, slightly salted salmon, grated hard cheese, garlic, dill, mayonnaise

ingredients for decoration : shrimps, red caviar, lettuce is laid out in layers.

Salad "Hares in the garden"

salad ingredients : smoked fish fillet, such as butter, boiled potatoes, boiled eggs, boiled carrots, pickles, herbs

ingredients for decoration : in the middle make a "bed" of carrots, put egg bunnies on the sides

Salad "Orange slice"

salad ingredients : boiled eggs, boiled carrots, onions, chicken fillet, marinated champignons, grated hard cheese, mayonnaise

ingredients for decoration : lay the salad in layers, shape into orange slices, garnish with grated carrots and egg white.

Salad "Cornucopia" No. 2

salad ingredients : boiled chicken fillet, boiled potatoes, pickles, canned corn, eggs, mayonnaise

ingredients for decoration : lettuce, vegetables, slightly salted salmon, herbs, and cheese

Salad "Pineapple"

salad ingredients : smoked chicken, boiled potatoes, boiled eggs, grated hard cheese, pickles, onions, mayonnaise

ingredients for decoration : walnut halves, green onion feathers

Salad "Tiger"

salad ingredients : smoked or fried pork, onions, boiled carrots, eggs, grated cheese, prunes, fresh cucumbers, paprika, garlic, mayonnaise

ingredients for decoration : salad is laid out in layers, garnish with grated carrots, olives, olives, and egg white

Salad "Grapes"

salad ingredients : canned fish (cod liver, for example), green onions, boiled potatoes, eggs, grated hard cheese, mayonnaise

ingredients for decoration : blue seedless grapes

Salad "Male caprice"

salad ingredients : smoked chicken fillet, boiled beef, eggs, Crimean onion, grated hard cheese, mayonnaise

ingredients for decoration : Sandwich cheese for the calla flowers, green onions for the stems, and yellow bell peppers to make the pestle

Everyone knows that fresh herbs are healthy, as they are rich in minerals and essential vitamins, so you need to eat them more often and more.

But only the most dedicated lover of healthy food or a vegetarian is ready to replace a full meal with a bunch of various greens or salad. The easiest way to use greens is to decorate dishes with it, especially those prepared for the festive New Year's table.

On the eve of 2017 of the Rooster, you should think about how to make New Year's dishes not only tasty and fragrant, but also healthy, appetizing looking and beautiful.

It is not necessary to include a lot of imagination, because even the simplest cutlets, if laid out neatly on fresh lettuce leaves, will look great on the New Year's table.

Of course, yellowed dill and wilted parsley will lead to a sad result. Before decorating dishes on the New Year's table, you need to stock up on fresh and varied herbs. Most often, housewives simply finely chop the greens and sprinkle dishes with it. This is the easiest way to decorate.

But you can try, the main thing is to use all kinds of greenery and pay attention to its size. For example, either finely chopped greens or fresh whole leaves look beautiful.

Large and crookedly chopped dill or green onions will look out of place on the festive New Year's table, and such a dish will not make any impression.

Classic decoration options

Most often, mouth-watering delicacies are prepared on the New Year's table, decorating them with the usual parsley, dill or onion. Instead of finely chopped greens, large twigs and leaves are suitable.

A dish such as fried chicken or potatoes, thanks to such a healthy green decoration, will look much more original and appetizing.

Neatly decorated baskets or tartlets with stuffing are recommended to be put on the table, decorating them in advance with lettuce or dill. Arrange them evenly on a large platter, garnish it with lemon slices, fill the empty parts of the dish with fresh sprigs of greens.

The result is a finished dish that is not a shame to serve as a treat to guests at the New Year's party.

Chives and chives

Professional cooks decorate their dishes with chives or chives for New Year's banquets. The feathers of such onion varieties look like thin, neat tubes and combine beautifully with other herbs and vegetables.

They decorate miniature canapes and snacks, sandwiches and tartlets. Such an onion does not require special preparation before decorating dishes.

Just cut it into pieces of equal length and spread on the finished dish. It will certainly turn out beautiful, original and very appetizing.

Rosemary

Such greens will perfectly complement other snacks on the table. Olives, olives, cucumbers, mushrooms, tomatoes are not just laid out in cups, but also decorated with sprigs of fragrant rosemary. The original salad will turn out if you put it on a large dish in the middle, forming a wreath of rosemary leaves.

Place the salad in the middle, and on the sides - rosemary and olives, olives, gherkins, mini mozzarella balls, cherry tomatoes or other miniature goodies. Rosemary in the form of a wreath, decorated with appetizers, looks like a Christmas tree, and its sophisticated aroma will soar throughout the festive evening.

Mint decorations

Mint is added not only to tea to give it a delicate and delicate aroma, but also to make refreshing cocktails and decorate all kinds of festive dishes. This is a universal decoration for soups, desserts, salads, and drinks.

Ice cream, fruit salads, jellies and pastries only benefit in appearance and taste if they are decorated with sprigs of fresh mint. Mint decorations can be supplemented with fresh small berries - currants, raspberries or blackberries.

Even the simplest homemade pie, if you put mint leaves around it, will seem more appetizing and tastier.

The decoration of mint dishes in chocolate looks unusual and very original. Thanks to chocolate, such a delicacy lasts for several days, and mint leaves remain fresh and green.

• Rinse beautiful large and fresh mint leaves, dry and place on baking paper.
• Melt the chocolate first.
• From a pastry bag, apply it to the mint, in the center of each leaflet and cover tightly with a second layer of paper. The result will be thin chocolate cakes.
• Leave the mint in the refrigerator until it hardens.

Such an unusual decoration of dishes will certainly arouse the appetite and surprise guests; it is stored on the shelf of the refrigerator in a plastic container.

Basil for salads and hot

Any dishes are decorated with basil for the New Year: pizza, salads, ice cream and sweet desserts, but it is classically combined with tomatoes and mozzarella cheese. In a caprese salad, basil is an integral ingredient, not just a pretty decoration.

Such an appetizing dish with the help of basil leaves can also be decorated festively: put large leaves on a wide dish in a circle to resemble a wreath.

Place cherry tomatoes on top of each basil leaf and top with half a ball of mozzarella. Caprese salad thanks to such an exquisite display of products will take on an appetizing look.

Decorating dishes does not have to be complicated and intricate. The main thing is to use fresh herbs. Place the finished dish on a lettuce leaf, garnish with basil or mint leaves, green onion or parsley feathers on top and it will take on an appetizing and finished look.

Fish fried with green butter (No. 526)

Prepare a semi-finished product in the form of a bow or in the form of a figure eight. In the first case, cut the fillet into portions in the form of a rhombus, one per serving, make a cut in the middle along the piece and, inserting one end into it, turn the semi-finished product into a bow, sprinkle with salt, pepper, breaded in flour, moisten in a lezon and breaded in white breading.

To obtain a semi-finished product in the form of a figure-eight, cut the fillet into strips 0.8-1 cm thick and 4-5 cm wide (the length of the pieces depends on the mass of servings), breaded in double breading, rolled into a spiral in the form of a figure-eight, and then chopped with a skewer.

Fry the semi-finished product in deep fat and bring to readiness in the oven.

Cut raw potatoes into cubes, rinse, dry with a cloth, fry in the main way and salt.

Prepare hot tomato sauce (in one bowl for two dishes). Dilute white flour sauté with slightly chilled broth made from fish waste, bring to a boil and boil for 25-30 minutes. Spasser the roots, onion and tomato puree, add to the sauce and cook until the vegetables soften. Strain the sauce, rub, bring to a boil, season to taste with salt, sugar, creamy margarine.

Prepare green butter. To do this, soften the butter, add lemon juice and finely chopped parsley or dill, mix well, shape into a cylinder or rectangle and cool.

Put fried potatoes on a warmed oval dish or a small plate on the side, next to it, slightly covering the side dish, is a piece of fried fish. Garnish the fish with lemon and herbs. Separately, in a gravy boat, serve tomato sauce. Pour the melted butter over the fish served on a plate, and put a piece of green butter on the fish served on a platter.

Fish prepared in this way is a type of fried fish and is called colbert fish, or fish fried with green butter.

Pike perch 192/92, wheat flour 6, eggs 1/2 pc., crackers 15, fat 10. Green oil (No. 879): butter 8.5, parsley 2, lemon 0.8 g Garnish (No. 761): potatoes 290/217, fat 15. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5/4, onion 3/2, parsley (root) 2, tomato puree 26, sugar 1 .Exit 335.

quality requirements. The taste of fish is moderately salty. The fish is well fried, the color of the crust is golden. Potatoes are soft and crispy. The sauce is slightly sour, fragrant, homogeneous. Dark pink color with glitter.

Fried fish in dough (No. 530)

Cut fillet without skin and bones into cubes 1-1.5 cm thick, 5-6 cm long, put in non-oxidizing dishes, sprinkle with lemon juice or citric acid solution, pour with vegetable oil, sprinkle with parsley, salt and refrigerate for 30 minutes for pickling.

Prepare batter dough. Separate whites from yolks. Grind egg yolks with salt, sugar, dilute with milk, add sifted flour, mix well and pour in vegetable oil. Beat the egg whites until fluffy and add to the dough in 2-3 doses. Using a chef's needle, dip the fish sticks into the dough and immediately put in hot fat (170 ° C). Fry until a golden uniform crust is formed. Remove the fried pieces with a slotted spoon on a sieve, let the fat drain.

Before leaving the fish, put it in the oven for 3-5 minutes. Prepare French fries: wash the most beautiful sprigs of parsley or celery, dry, deep-fry, remove with a slotted spoon on a sieve and let the fat drain.

Prepare mayonnaise sauce with gherkins (tartare). Finely chop the gherkins or peeled pickles and, after squeezing the brine, add to the finished mayonnaise. Season mayonnaise sauce with Southern sauce and stir.

Put a folded linen or paper napkin on an oval dish, and place pieces of fish on it in the form of a well or Christmas tree. Place lemon slices on the sides, and put French fries on or to the side of the fish. To keep the lemon slices stable, you need to cut the skin at one end and tuck it inward. Serve mayonnaise sauce with herbs or gherkins or hot tomato sauce in a gravy boat.

Pike perch 140/67, citric acid 0.2, vegetable oil 4, parsley 3/2, wheat flour 30, milk 30, eggs 3/4 pcs., fat 15. Sauce (No. 887): mayonnaise 37, pickled cucumbers 23, Southern sauce 2. Yield 200.

quality requirements. The taste of the fish is delicate. Pieces of fish are evenly fried, the color is golden. The sauce is spicy and fragrant, the cucumbers are evenly chopped. French fries - dark green with a sheen, crispy.

Fish body (No. 545)

Pass the fillet without skin and bones twice through a meat grinder, combine with white bread soaked in milk (without crusts), add salt, ground pepper, mix well, pass through a meat grinder again, add milk and beat the mass well.

Put the mass in the form of a cake on a wet cloth, put the minced meat in the middle and fold the cake in half, holding the edges of the fabric with your hands, give the product a crescent shape. Release the body from the fabric, dip in the egg and bread in white breading.

For minced meat, sauté finely chopped onions, add boiled porcini mushrooms or champignons and fry with onions. Then mix with ground breadcrumbs, boiled eggs, salt and pepper.

Fry the molded products in deep fat until golden brown and bring to readiness in the oven.

Heat canned green peas, season with butter.

Deep-fried potatoes in cubes. Prepare hot sauce.

On a heated oval dish, beautifully lay the body two pieces per serving, place green peas and potatoes in the concave side of the products, decorate with herbs. Drizzle the body with margarine. Serve the sauce separately in a gravy boat. When serving on a plate, pour the sauce on the side of the body.

Pike perch 135/65 or cod 89/65, milk 25. For minced meat: onion 26/22, fat 4, fresh mushrooms 18/14, eggs 1/6 pcs., crackers 1.5 fat 12, eggs 1 1/6 pieces, crackers 6. Garnish (No. 789): potatoes 97/72, fat 5, green peas 74/48, margarine 2. Sauce (No. 857): fish broth 53, margarine 4.5, wheat flour 3, carrots 5 /4, onion 3/2, parsley (root) 2, tomato puree 26, sugar 1, margarine 5. Yield 300.

quality requirements. Taste - inherent in this type of fish, with a characteristic flavor and aroma of fried mushrooms and onions. The color is uniform golden. The consistency is soft, the crust is crispy, the shape of the products is well preserved. The sauce is slightly sour, uniform, dark pink with a sheen.

Sequence of operations. Cut the fish and cut the semi-finished products (first cut into portions, then the sticks, and prepare the cabin from the remaining fish), put the broth from the fish waste to cook, put the fish to marinate; process vegetables, spasser-vat roots, onions and tomato puree for tomato sauce; prepare a mass for the body; prepare tomato sauce; prepare minced meat for the body, prepare white breading, batter dough, prepare potatoes for frying; prepare a semi-finished product, body, fry potatoes; cook green butter, prepare mayonnaise sauce with gherkins, cook onion fries; fry all the semi-finished products and bring to readiness in the oven, heat the green peas; prepare dishes for the release of products.

Homework

1. Make flow charts for boiled lamb with vegetables (airishtu), kidneys in Russian, liver stewed in sour cream.

2. Write out the requirement-consignment note.

3. Answer self-test questions.

Questions for self-examination

1. Name the ways of cutting fish for frying in the main way and deep-fried and methods for preparing semi-finished products.

2. Tell the rules for frying fish in the main way and in deep fat.

3. Name the processes that occur when frying fish.

4. Pick up sauces and side dishes for fried fish.

5. What is the significance of bread and liquid introduced into the cutlet mass for the body?

6. How to prepare deep fat and determine the temperature of the fat?

7. What is the order in which you need to deep-fry such semi-finished products as fish "colbert", fish in dough, veal, onion, potatoes and greens.

Meat dishes

All types of heat treatment are used to prepare meat dishes.

Boiled meat

Beef, pork, veal and lamb are used to prepare second courses from boiled meat. In addition, various offal, salted and smoked products - corned beef, smoked brisket and loin, ham, as well as sausages - sausages, sausages, and sausage are served boiled.

In beef carcasses, it is advisable to use the brisket, the hem, the shoulder and sub-shoulder parts, the side and outer parts of the hind leg for cooking. Carcasses of small livestock - shoulder blade and brisket.

The meat is boiled in large pieces weighing from 1.5 to 2 kg, laying in hot water (1 - 1.5 liters of water per 1 kg of meat). Larger pieces are cooked unevenly. When the water boils, the heat is reduced and cooking is continued at a very low boil or no boil at a temperature of 85-90°C. Before boiling, cut the film along the ribs from the inside of the brisket; the pulp of the shoulder blade and hem is rolled up and tied with twine.

40 minutes before the end of cooking, put onions, parsley, celery, carrots, and 30 minutes before the end of cooking, salt the meat. The readiness of the meat is determined by the puncture of the chef's needle, which should freely enter the meat and just as freely exit, the juice flowing from the puncture should be transparent.

Ready meat (beef) is cut into portions across the fiber and served with boiled potatoes, a complex side dish of boiled and stewed vegetables, mashed potatoes and sour cream sauces with horseradish or steam. Veal is served with stewed rice, mashed potatoes, vegetables in milk sauce and steam or white sauces with egg. Pork is served with stewed cabbage or mashed potatoes and red sauce with onions and mustard. Lamb is served with boiled potatoes and stewed rice, crumbly buckwheat porridge is poured over meat with broth.

Boiled meat until the holiday is stored in a small amount of broth at a temperature of 50-60 ° C in a container with a closed lid.

Of the by-products, tongues, brains, kidneys, and scars are most often boiled. The tongues are processed, washed, poured with hot water and boiled like meat for second courses. Ready tongues are transferred to cold water for 3-5 minutes and cleaned from the skin. Cut into portions of 2-3 pieces, pour the broth and bring to a boil. Slicing portioned pieces begin with a thin part of the tongue. The tongue is served with mashed potatoes or green peas and red sauces with wine or sour cream with horseradish.

The brains are soaked in cold water to exsanguinate and remove the film. Pour in acidified and salted cold water and boil with the addition of aromatic roots and onions for 20-25 minutes from the moment of boiling. They keep their brains in a decoction.

On vacation, the brains are portioned, boiled champignons or porcini mushrooms, cut into slices, are placed on top and poured with steam or white sauce with an egg.

Beef kidneys are cleaned from films and fat, cut lengthwise and soaked in cold water for 2-3 hours, then poured with cold water and brought to a boil, the broth is drained, then poured again with cold water and boiled for 1-1.5 hours at a low boil .

Ready kidneys are washed and used to prepare the dish “kidneys in Russian”.

The scars are soaked, scalded, cleaned, washed, placed in cold water (3 liters per 1 kg) and boiled for 4-5 hours. Roots, onions, spices are added 30 minutes before the end of cooking. Boiled tripes are used to prepare the dish “trips stewed in white or tomato sauce”.

Sausages or sausages are placed in boiling salted water (15 g of salt per 1 liter of water). For 1 kg of sausages or sausages take 2-3 liters of water. Remove the artificial casing from sausages. When the water boils again, the heating is weakened and the sausages are heated without boiling for 5 minutes, the sausages - 7-10 minutes. Sausages and wieners are served with mashed potatoes, stewed cabbage, crumbly buckwheat porridge, boiled pasta. You can serve red sauce with onion and mustard. specialty 6./restoran.htm - Site with books By... Observation on practical classes By discipline "Information technologies" Work in...

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The technology work program for grade 7 is based on the state standard for basic general education, an exemplary program for basic general education in technology,

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