Meat dishes served by chefs. The best recipes for meat dishes from the chef

Today we will share with you a couple of secrets from three famous Moscow chefs that will help you take your skills to a new level. They told us how to properly soak meat, cook different kinds meat and, of course, the marinade.

So, cooking delicious meat:

Alexander Proshenkov

If you choose ribeye, striploin or tenderloin - in principle, you don’t need much for it - fresh, not frozen meat, good oil and a grill pan (cast iron). I recommend: melt butter, then insist it on spices and herbs (bay leaf, rosemary, Provencal herbs, thyme) for about two hours. After frying, grease the meat with spicy small and sprinkle with sea salt.

If we cook a leg of lamb or pork loin, we use a slightly different cooking method .. Boil a liter of water with sea salt (6 grams), then add to hot water spices or herbs that you love, cool. Put the meat into the cooled mixture and let it brew a little - at least 2 hours, but better hours 8. We get the meat and do absolutely everything with it that we like: carcasses, bake, fry on the grill. bake or stew. The meat you will get is not only soft and juicy, but also tasty.

Vitaly Sysoev

According to Vitaly Sysoev, it is advisable to buy high-quality meat in a good and reliable supermarket. You should not take frozen meat, as it will never turn out juicy and tasty. So a few tips about different types meat:

1. Lamb, or loin on the bone. It is best to buy imported from New Zealand. The most important thing is not to overdry! Seasonings used - rosemary, or giving unusual taste spices. The sauce is preferably sweet and sour, it is possible with mint. We divide the meat along the ribs, then fry until golden brown in a frying pan.
2. Ribeye. It is best to buy brought from Uruguay. The main thing is not to overdry. Seasoning used: pepper and salt. Don't overcook! Readiness is determined by pink juice (we make an incision). If you cook dinner for big family, take 2-3 kg of meat, and place in an oven preheated to 200 degrees. Before baking (optional), you can stuff it (garlic, carrot, celery stalk), coat the ribeye with mustard, and then wrap it in foil. Cooking 45-60 minutes. If you want to appear beautiful crust, at the end of baking, tear the foil and turn on the grill function.
3. Venison. And again, the main thing is not to overdry. The seasoning used is thyme, olive oil, salt, pepper. Recipe: Venison fillet weighing 200 grams, fry in a pan on both sides, or bake in the oven, preheated to 180 degrees. The baking time depends entirely on your taste. You can roast venison pink juice. Sauce - any containing berries.
4. Beef. But about this meat, which is popular in all cuisines of the world, Vitaly gives one simple advice - if tough meat, you need to make a kiwi marinade for him. Grind kiwi, put in a container for meat, mix and leave for a couple of hours.

Shamsiddin Kamalov

According to Shamsiddin Kamalov, there is nothing easier and at the same time nothing more difficult than cooking delicious barbecue or meat. The chef of "Chaihona No. 1" believes that it's all about the marinade - and here are a few tips that will help you achieve a good result:

1. Despite our traditions, never marinate meat in vinegar or lemon juice! Any acidic marinades kill the taste of the cooked meat, making it tough.
2. Remember the fact that when frying, any meat loses moisture, as a result of which it becomes dry. But there is a secret: so that the meat does not dry out, soak the meat in carbonated mineral water before marinating. Wait until the water is all absorbed. Proportions - for 1 kilogram of meat, use 200 ml of mineral water.
3. Most main secret marinade - its simplicity. Shamsiddin marinates veal and lamb in a mixture of spices: five peppers, zira, sea ​​salt, coriander seeds, thyme, in the ratio: 2/1/2/½. The mixture is called Chaikhanskaya, and it is just perfect for any meat. You can also add onions to the marinade, but you should not use it on the bird. If the meat you bought has no fat at all, add a couple of tablespoons olive oil(unfiltered).
4. When frying meat on the grill, do not use ready-made coal. Yes, the cooking process is simplified with such coal, but with it the meat will not acquire a “smoke” flavor. Saxaul firewood is used in Shamsiddin Kamalov's restaurant, with which shish kebab is especially fragrant.

I have already shared four recipes from Italian chef Gabriel Zanardelli:

• Fettuccini "Vegetarian Carbonara";
• Pizza Margherita;
• Lasagniette and canniloni with parmesan cheese and fresh basil.

Today I will tell you about all the other dishes:

• Beef steak and veal cooked at low temperature;

I'll start with (on my website you can find two more options for this appetizer salad: and):

These dishes are very important, as there are a lot of vegetables in the summer and we all love to make barbecue. Gabriel Zanardelli proposed such a simple and very delicious option Caprese.

We will need:

• Large ball of soft "Mozzarella";
• zucchini;
• Eggplant;
• Basil;
• Bulgarian pepper;
• Salt;
• Olive oil;
• Seasoning-glaze Ponti based on balsamic vinegar (or boil balsamic vinegar to density).

Cooking:

Cut eggplant and zucchini into slices. Pepper cut in small pieces. Sliced ​​vegetables are fried on a grill pan or on a charcoal grill until al dente. Salt lightly. Cut the mozzarella into slices. Put eggplant on a plate, top with a basil leaf, then mozzarella, then pepper, basil leaf, mozzarella, zucchini, basil, mozzarella, pepper, basil ...

We decorate the salad with Ponti glaze seasoning (or you can boil balsamic vinegar yourself (), basil and cherry tomato. Serve!:

The following dish is the most delicious that I tried in this master class:. To be honest, I have never made risotto in my life. Yes, and treated this dish as a normal rice porridge. What I tried in our restaurants and cafes did not impress me at all. But in the performance of Gabriel, it's a completely different matter!:

We will need:

• Rice Campanini (rice that grows in Italy);
• Butter;
• White wine or champagne (optional)
• dry saffron;
• Beef broth (for 100 g of rice - 250 ml of broth);
• Foie gras (or seafood);
• Parmesan.

Cooking:

Pour the rice into a frying pan or pan, add a piece of butter. You can pour in a little white wine or good champagne:

When the butter is melted and the rice is hot, pour the hot (!) broth into the pan. Cook over low heat, stirring all the time:

We continue to cook and stir. If there is not enough water, then add more broth. Rice should cook for about 16-18 minutes until al dente.

Then, remove from the stove and add the butter and grated parmesan. After that, there should be no liquid left in the risotto. Let the rice rest a little and put it on plates:

Milanese risotto goes great with foie gras. For this piece goose liver fry in a pan without oil on both sides for a couple of minutes. Put on top of the rice:

Note:

Risotto can be made with seafood. Then the broth should also be from seafood. In this case, do not put parmesan, it will kill discriminating taste seafood. A couple of drops of olive oil will be enough.

And here I am among the tasters:

Delicious!

And now I will tell you all about meat.

We will need:

• Veal on the bone;
• Salt;
• Olive oil;
• Kitchen thermometer;
• Bell pepper.

What is cooking at a low temperature is when we bake meat at 50-80C degrees for a very long time (it all depends on the size of the meat), for the baking thermometer plays an important role in cooking. If it is not there, then it is hardly possible to accurately calculate the time (I keep dreaming of buying myself such a thermometer!). The preparation itself is simple:

Fry the meat for big fire a couple of minutes on both sides (in order for it to be sealed and come out minimal amount liquids). We put with a thermometer in the oven at 80 ⁰С. When the temperature on the probe becomes 70 ⁰С, we take it out. Sending for half an hour freezer, for cooling:

After that, fry in a pan (you can grill) for small fire a couple of minutes on both sides along with chopped peppers:

Ready. You can decorate the plate with saffron!

The meat is super tender and very juicy. Om-Nom-nom:

You will need:

• Beef tenderloin, thin edge;
• cherry tomatoes;
• Salt;
• Pepper;
• Olive oil;
• Smoked cheese;
• Kitchen thermometer.

Cooking:

Salt the beef tenderloin, pepper it, pour it with olive oil and leave it for 2 hours in a cold place. We put in the oven, preheated to 220 ⁰С, until a crust forms. We reduce the temperature to 140 ⁰С and cook until the temperature on the thermometer reaches 50 ⁰С. On the cut it looks like this:

Cool the meat and cut into steaks:

Fry each steak in a pan (not for long, the main thing is that the piece is completely warmed up):

Then, cut the fried steak into small pieces:

We send in a small form:

Cherry and cheese cut into pieces and sprinkle on top:

Bake for 4 minutes in a preheated oven to 200 ⁰С (or until the cheese is melted). Bon appetit!:

And now dessert! Gabriel shared his delicious cheesecake. Here is his recipe:

We will need:

• 200 g dry cookies;
• 100 g brown sugar;
• Cinnamon;
• 100 g of melted butter;

For filling:

• 500 g Philadelphia curd cheese (or Arla Natura®);
• 2 eggs;
• 2 yolks;
• Salt;
• Lemon;
• 500 ml cream (or 250 cream and 250 milk for less fat);
• 150-200 g sugar (or to taste).

Cooking:

Cracker, Brown sugar, cinnamon and melted butter grind in a mixer into sand. Pour into a mold and tamp down 1 cm along the bottom. We put in the refrigerator for an hour:

For the filling, mix with a whisk. cottage cheese, eggs, yolks, sugar, a little salt and cinnamon, juice of one lemon (small) and cream:

You should get a homogeneous mass:

Pour into a mold with ground cookies and bake for 1 hour in the oven at a temperature of 145 ⁰С. Dessert is ready! On top of the cheesecake, you can decorate with chocolate and fruit. Bon appetit!

So I told you about all the dishes from the Italian chef Gabriel Zanardelli. And now I'm sharing beautiful photos from Alexey Isachenko.

This is me with Chef Gabriel, Nadia Tagan (organizer of this event) and Arina Lisetskaya, who also maintains her own culinary blog:

And finally me. Thanks again to the Restoration company for holding this master class and to Alexey Isachenko for the wonderful photos:

1. Pork in 15 minutes

Ingredients
- Pork (I have a neck) - 400g,
- red balsamic vinegar
-red dry wine(maybe sherry)
- a little olive oil
-thyme,
-rosemary,
-tarragon,
-salt,
- black and white pepper.

How to cook
Cut the pork into pieces (like chops) 1-1.5 cm thick.
Put in a container in which we will marinate.
Drizzle with olive oil, add some red balsamic and wine (or sherry). Sprinkle with thyme, rosemary, tarragon and peppers. Salt. Leave for 1-2 minutes.
Grease a grill pan with olive oil and heat well.
Fry the meat on both sides until golden brown (about 1 minute on each side).
Put the meat in a mold and put in the oven at 180 * for 5-7 minutes "walk".
In the frying pan with which we fried the pork, "cling" pieces of meat remained at the bottom, the juice that stood out and the remnants of olive oil. Take half a lemon (or white balsamic vinegar) and squeeze it into the pan and gently mix the rest. It turns out surprisingly delicious sauce with which we pour cooked meat.

2. Purple Heart Pork

Ingredients
- Pork (medallions, escalope, neck, etc. lean parts)
- Bow 5 heads
-Tomatoes 1-2 pcs
- Pickled cucumber
- Canned champignons (can be replaced with other mushrooms)
- Olives without stones
- Hard cheese (just a little bit)
-Mayonnaise

How to cook
Onion cut into thin rings.
Fry on rast. oil up golden color.
Put the pork on a greased baking sheet, salt, pepper.
Place a fried onion on each medallion;
thin slices of tomato in the shape of a heart,
mushrooms;
thin slices of pickled cucumber,
sliced ​​olives.
On the very fine grater rub the cheese directly on the pork decorated with vegetables (IMPORTANT POINT!!!)
Then we drip a little mayonnaise on the cheese,
And again we repeat the procedure for rubbing cheese on pork.
We put in an oven heated to 220 degrees for 40 minutes.
We eat with a flame in our hearts!))))))

3. Pork in curry sauce

Ingredients
- Pork (loin 100-150 gr).
-Onion,
-garlic,
-ginger,
- curry (yellow)
- Cream 10%,
-Bell pepper,
-spicy Bell pepper,
-greenery.
-Soy sauce,
- Vinegar 5%,
-salt,
-sugar,
-corn starch.

How to cook
Pork steak 1 cm thick. Cut into sticks.
Boil in salted water until tender.
We pass finely chopped onion (half of the onion) for 2 minutes,
add chopped garlic (2 cloves), ginger (1 cm).
Fry over medium heat for 2 minutes.
Add a little chopped sweet pepper, fry for 1 minute.
Add 30-50 grams of cream (preferably coconut milk), 1 tbsp. spoon of soy sauce, 1 teaspoon of vinegar, 1 tablespoon of curry, salt, sugar to taste.
Bring to a boil, taste the sauce, adjust if necessary.
Add meat, bring to readiness.
At the end, add starch water to thicken the sauce.
Decorate with hot pepper rings and herbs.

4. Baked pork

Ingredients
-2-2.5 kg of pork
-boiled carrots - 2 pcs,
- bell pepper - 2 pcs,
- hard cheese - 80-100 gr.

How to cook
Grate 2-2.5 kg of pork with salt, pepper, let it brew for 3-4 hours (in the long version, I left it in liquid marinade 5 days because the holidays somehow formed great amount meat, and I realized that such an amount could not be mastered right away, so I marinated a part and left it for cooking "later"). Peel and boil the carrots until tender, wash the pepper, remove the seeds, cut into strips.
In the meat, make an incision along the fibers, and open it like a book, salt, pepper, line with cheese, put pepper on top, and put boiled carrots on top, cover with the second part of the meat, tie with twine and send to the upper level of the oven, preheated to 200 gr. Place a baking sheet on the bottom shelf of the oven and pour 200 ml of water into it. water. Bake for 70-90 minutes at a temperature of 200 gr. Periodically water with the resulting juice.
Readiness to check with a wooden stick (I use Chinese chopsticks). If the meat is soft all over and the juice that stands out is clear, the meat is ready.
Remove from oven, let cool slightly, remove threads, cut into portioned pieces, pour over the juice formed during cooking.

5. Casserole with potatoes, pork, zucchini and cheese

Ingredients
The number of products depends on the size of the mold.
on a form 40 by 30 cm (like mine) it took products:
4 very large potatoes, about 600-700 g pork, 1 medium onion, zucchini or zucchini (about 700-800 g), hard cheese (about 300 g), 4 tablespoons mayonnaise for meat, salt, pepper, herbs.

How to cook
Wash potatoes, peel and cut into thin rings.
Also peel the zucchini, and also cut into slices, sprinkle with salt, let stand. Then wipe with a napkin.
We cut the vegetables thinly, about 3-6 mm.
We cut the pork fillet into strips, about 2-3 cm (as for frying), add finely chopped onion, salt, pepper, mayonnaise. Mix well and refrigerate for 1-2 hours.
On a tray greased with vegetable oil, lay out the potatoes (putting one ring on top of the other, like fish scales), put the pieces of pork on top, then a layer of cheese grated on coarse grater, and the top layer is zucchini (as well as potatoes, in the form of scales), generously grease with mayonnaise, sprinkle with herbs and put in the oven at 230-250 for 40-50 minutes.

6. Pork, like in Chinese

Ingredients:
-300 gr lean pork
-100 gr canned bamboo
-1/2 paprika
-1 small onion (I have a red one)
-2 garlic clove
-2 tbsp starch
-3 tbsp soy sauce
~70-100 gr of any broth
-1 egg white
- a little salt and pepper
- raises oil for frying

How to cook
Hold the pork for a while (what hour) in the freezer. After that, quickly and simply cut it into thin strips ~ 0.5 / 0.5 / 3 cm. A little salt and pepper
Moisten the meat in protein, mixed with 1 tbsp of starch.
Heat the frying pan, then pour in the oil and immediately pour in small portions meat, stirring and separating the stuck together pieces. Fry for 5 minutes, stirring frequently.
We cut the paprika and bamboo into strips, onion into half rings, finely chop the garlic.
We put our meat in a bowl (if there is a second frying pan, we will fry our vegetables in it, leaving the meat alone).
Saute paprika and onion for a couple of minutes, then add bamboo and garlic. We fry for a few more minutes.
Pour soy sauce, starch diluted in broth to vegetables, let it boil and, there, add our meat. Mix thoroughly, sweat for just a minute and turn off. All!

7. Divine pork with cognac and apples

Ingredients:
-pork (I took an escalope) - 2 pcs.
- butter - 1 tbsp.
- red apple - 1/2
- Bulgarian red or yellow pepper - 1/2
- honey - 1/2 tbsp.
- cognac - 3 tbsp.
- ground chili pepper
-salt to taste

How to cook
Wash half an apple, remove seeds and partitions, cut into thin slices and pour cognac.
Pepper the pork (I use freshly ground chili), salt. Melt the butter in a frying pan, fry the pork in it until golden brown (5-7 minutes on each side).
Cut the pepper into thin strips and onion in half rings. In the same pan you fried the pork, sauté the onion until translucent. Pour cognac with apples into it, put honey, bell pepper. First, let the alcohol evaporate, then reduce the heat and simmer under the lid for a few minutes. Pepper lightly (I used the same chili).
Pour the sauce over the pork and arrange the vegetables on top. Decorate with greenery.

8. Ragout with pork in a pot

Ingredients
-1 kg of potatoes
-10 small carrots
-3 bulbs
-300 g pumpkin
-300 g tomato
-3 garlic cloves
-100 ml olive oil
-salt and pepper to taste
-500 g pork
- parsley and dill

How to cook
Cut the pork into small pieces and fry in olive oil.
Add and lightly fry the chopped onion, diced pumpkin and small carrots together with the meat.
Transfer the resulting roast to pots, add tomatoes, sliced ​​​​potatoes and water.
Put in the oven (180 degrees). 5 minutes before cooking, add bay leaf, garlic.
Sprinkle with herbs before serving.

9. Spicy pork in pepper glaze with manuri sauce

Ingredients
- Lean pork (shoulder) 600 gr.
- Black Pepper sauce (Black pepper) 1 package.
-Pink pepper about 30 peas.
-Pepper long 3 pcs.
- Dried morel 1 pc.
- Freshly ground black pepper.
- Hawaiian pink salt.
- Sugar with cinnamon.
-Olive oil.
FOR THE SAUCE:
- Tomatoes in c / juice (cubes) 3 tbsp.
- Cheese Manuri 50 gr.
- Garlic 1 clove.
- Hawaiian pink salt.
-Olive oil. 1 tbsp.
- Capers for serving.

How to cook
Wash the meat, pat dry and cut into portions.
Grind a mixture of peppers and morels in a mortar.
Beat the meat on both sides with the blunt side of the knife or a hammer.
Pour into the pan a small amount of olive oil and warm with spices from a mortar.
In hot oil and spices, fry the pieces of pork ... over high heat until golden brown.
Turn the pieces over to the other side, make the fire smaller.
Salt and pepper with freshly ground black pepper.
Fry until cooked ... then pour in Black Pepper, add cinnamon sugar and simmer for 1 minute, turning the meat from one side to the other.
Turn tomatoes, garlic and manuri into a homogeneous mass-sauce using a blender.
Salt and add olive oil...mix.
Serve hot with cold sauce, capers and bread.

10. Baked pork

Ingredients:
- Pork 1.5 kg (neck)
-garlic
-Apple juice
- 4-5 medium onions
-vegetable oil
-salt pepper
- spices to taste

How to cook
Prick the meat with a thin knife and pour over apple juice, hours on two, it is possible for the night.
Fry the onion until transparent.
Stuff the pork with garlic, dipping it in salt. Salt, pepper.
Put in a baking dish, on the onion, cover with foil and bake until cooked for about 1.5 hours at a temperature of 200 * C.
Bon appetit!

Turkey meat- an infrequent guest on the shelves of Belarusian stores, even less often it can be found on the tables of our compatriots. The low popularity of turkey is due to our low awareness: the average buyer, most likely, heard that Americans eat turkey on Thanksgiving Day, but they have very little idea with what and how. Therefore, looking suspiciously at the fillet of the "overseas" bird, he often reaches for the usual chicken carcass. But in vain! Turkey should be given the closest attention.

Pilaf– excellent hearty meal, but at the mention of the preparation of this dish, terrible scenes of suffering are usually presented near gas stove. Yes, you need to know how to cook pilaf. And you must not only be able to cook pilaf, but be able to cook it deliciously! This recipe will help you cook pilaf even faster. There is no more to dream about!

Cooking time - 40 minutes, number of servings - 2-3, complexity - medium.

For 2-3 servings: 1 kg carp, lemon, vegetable oil, fish spices (or black pepper and salt), baking sleeve.

For the sauce: 2-3 garlic cloves, 2 tbsp. tomato sauce or ketchup, half a lemon, 1 tsp. sugar, 1 tbsp. soy sauce, ginger (a piece of about 1-1.5 cm) or 0.5 tsp. ground ginger, 1 tbsp. vegetable oil, some water. Finely chop, grate the ginger on a fine grater.

Clean the carp, remove the head, tail, entrails, gills. Boil the ear from the head and tail, it will be ready while the carp is baked in the oven. Lubricate the carp carcass inside and out well with a mixture of 1-2 tbsp. lemon juice, 2 tbsp. vegetable oil and spices for fish.

Put a few onion rings in the baking sleeve, carp carp on them (this is necessary so that the fish does not burn), tie the sleeve, put the fish in a well-heated oven and bake for 25-30 minutes at a temperature of about 200 degrees. Larger fish will take a little longer to bake.

As the carp is being baked, it's time to prepare the sauce. Mix ginger, garlic, tomato paste, sugar, butter, add 1-2 tbsp. water so that the sauce is not too thick. Bring the mixture to a boil and simmer for 1 minute. Add soy sauce, mix well and taste. If you feel a pleasant spicy sweet and sour taste, means, "gravy" was successful. If something is missing, add it.

Remove the finished carp from the oven, cut the sleeve, divide the fish into portions.

Serve carp in sweet and sour sauce you can with a side dish of your choice (rice, potatoes), but this fish is best combined with salads that have a fruity note. For example, a salad Chinese cabbage with orange, tangerine or kiwi.

On a note

Such a dish can be prepared not only with carp. Sweet and sour sauce goes well with silver carp, pollock, lemonella and other white fish.

Finely chopped chili peppers or ground black or red pepper can be added to the sauce instead of ginger. The sauce can be served hot, warm or cold. The taste changes a little, but does not deteriorate.

If you don't have a baking sleeve, use foil.

Tatiana FADEEVA

A fairly simple dish to prepare, sausages in dough, you can cook at home. They are different from a hot dog and more like a sausage pie.

To prepare them you will need:

• a glass of flour,
• yeast, tsp,
• vegetable oil, tbsp,
• half st.l. honey,
• salt.

First, let's prepare the dough. To do this, dilute yeast and honey in water. Wait a while for the yeast to "come alive". Salt. Now take a bowl, pour the diluted yeast. Gradually add flour to the dough and mix. Knead the dough and leave for twenty minutes. When the dough has risen, you need to mix it a little more. Now roll out the dough not too thin and cut it into strips. Cut the strips so long that it is convenient to wrap the sausage.

Wrap the sausage in the dough in a spiral pattern.

Preheat oven to 200 degrees.

If desired, you can grease the dough with an egg. Lay down ready sausages in the pan test. You can sprinkle with sesame seeds. Bake in the oven at 250 degrees until done. Bon appetit. Can be served with ketchup if desired.

The number of servings is 4, the cooking time is 40-50 minutes, the complexity is easy.

Ingredients: 2 chicken breast fillets (400-500g), 100-150g cheese, 2 onions, 3-4 potatoes, 200g mayonnaise, 2-3 delicious oranges, ketchup (if desired), greens for decoration.

Coarsely grate the onion or chop very finely. Cut the potatoes into small cubes, about 0.5-0.7 cm.

Chicken fillet cut large pieces. You can beat it off a little. Place fillet pieces in the center of the baking dish. Place potatoes around.

Spread the grated onion evenly over the potatoes and chicken.

Drizzle with mayonnaise (about 2/3 of the whole mayonnaise).

Sprinkle with coarsely grated cheese. Pour the rest of the mayonnaise over the cheese. If desired, you can decorate the dish with ketchup a little.

Put the casserole in a well-heated oven and bake at a temperature of 200 degrees for about 20-25 minutes until golden brown. Then turn off the fire and leave the dish in the oven for 5-7 minutes to reach.

Divide the finished casserole into portions, put on a plate, decorate with herbs and orange slices. Eat with oranges. During the tasting of the dish, my husband said: "Write that the husband passed out from pleasure twice when he ate this orange paradise."

Tatiana FADEEVA

On a note

Our recipe uses a 26 cm pan. In a smaller diameter pan, the layer of food will be thicker and the baking time will increase.

Add salt and spices to this dish carefully. I don't usually salt or pepper it because mayonnaise and cheese are high in salt. You can season it if you wish. ready-made casserole right in the bowl.

Cut the potatoes very finely, otherwise it will take longer to bake, and while the potatoes are cooking, the chicken will dry out. Follow the recipe to make it really tasty.

You can not add oil to this dish, everything is wonderfully baked in its own juice.

To prepare the meat platter in the dough, we need:

• 200 g chicken liver,
• 300 g pork ham,
• 500 g duck breast,
• 250 g beef tenderloin,
• 200 g fresh pork fat,
• 1 bulb large sizes,
• 500 g ready-made puff pastry,
• 2 cloves of garlic
• 1 st. l. vodka,
• 2-3 yolks,
• 2 sprigs of thyme,
• 1 sprig of parsley
• 1 bay leaf,
• 50 g flour
• 250 ml dry white wine
• 3 art. l. peeled pistachios,
• salt,
• pepper.

Despite such an abundance of ingredients, it is not so complex dish, as it may seem at first glance, and you can cook it in almost 2 hours (without pre-soaking the meat in the refrigerator). At the same time, you should follow the instructions very precisely, otherwise it will be a shame to spoil such a masterpiece of culinary art due to inattention.

So let's start with the meat first. For this lard and cut the ham into small pieces. We chop the meat of beef, duck and chicken into larger pieces - as a result, we should get slices a few centimeters thick. Next, we combine all types of meat.

Chop the onion and garlic and also add to our cold cuts. At the same time, it is advisable to mix everything immediately in a fairly deep bowl, since after garlic and onions, you need to add vodka, wine, sprigs of thyme and parsley, bay leaf to the meat, and at the end, pepper and salt all this to taste.

When all the ingredients are thoroughly mixed, the dish should be covered with a lid or film and the meat should be soaked with all the aromas and flavors in the refrigerator for a day. By the way, during this time, you should also not forget about the meat and mix it well from time to time so that the taste spreads evenly.

After a day, it is necessary to drain all the released liquid from the meat, as well as get rid of the thyme, bay leaf and parsley.

At the next stage of preparing the cold cuts, it is necessary to chop the already peeled pistachios into fairly large pieces (approximately in two), which are also then sent to a bowl of meat. Finally, it remains to add flour and yolk (two can be) here and mix it all well.

Now let's get ready puff pastry. It should be well rolled out to form a rectangle measuring approximately 35 by 20 centimeters, and placed on a pre-floured baking sheet. The dough itself must be smeared with the remaining egg yolk.

Now lay out the meat. From it in the center of the test it is necessary to form across the so-called "log" of minced meat. We cover it first with short, and then overlapping with long edges of the dough. To in the process further preparation our "log" has not fallen apart, the seams and folds should be slightly more tightly clamped with your fingers.

The meat platter should be cooked in the dough for the first 20 minutes in an oven preheated to 240 ⁰С, and then, for another 1 hour 40 minutes, at a temperature of 180 ⁰С.

This hot dish should be served by cutting it into pieces like a roll. Undoubtedly, this dish will be enjoyed not only by meat lovers in all its manifestations, but also by connoisseurs of good cuisine and original recipes.

To prepare a roast in pots, we need:

• 500 g pork meat,
• 100 g onion,
• 500-600 g potatoes,
• 100 g carrots
• 1 garlic clove
• 100 g cream
• 100 ml milk or broth
• vegetable oil,
• pepper,
• salt,
• seasonings to taste.

All kinds of hot dishes cooked in clay pots, have become extremely popular today, and the number of recipes is by no means limited to traditional julienne. IN this case we are talking about such a dish as roast.

So, this recipe designed for 3-4 servings in pots with a capacity of half a liter. The advantage of cooking roasts in pots is, first of all, faster preparation of the dish, as well as the fact that in pots, especially clay pots, the roast stays warm much longer.

First, cut the meat into cubes, the size of which, on average, should not exceed 2 centimeters. Now the meat must be salted, peppered, seasoned with spices and left, covered with a lid, for about half an hour, so that it is properly soaked.

At this time, you can prepare the sauce. To do this, mix the cream with chopped garlic, and then, adding milk or broth, achieve a consistency of relatively liquid sour cream.

Now we take the washed and peeled onion and cut it into small cubes, and three carrots on a coarse grater. Peeled potatoes should be cut into cubes the size of those into which we previously cut the meat, and then fry them until golden brown in vegetable oil. By the way, you can fry all the ingredients, only separately - this way the dish will turn out tastier, more appetizing, and the components themselves will not spread during stewing.

Now it's time for the most entertaining - laying out the layers directly into the pot. So, the first layer put half of the pork cubes. Then alternately lay out half of the chopped onion, grated carrots, cooked sauce and fried potatoes. Before laying out the remaining half of the layers in the same sequence last layer must be salted.

Finally, to make the roast cook even faster, you can cover it on top. unleavened dough, for the preparation of which you will need only 2 cups of flour and 1 cup of water. It won't ruin the taste at all. ready meal, however, will significantly bring the moment of its readiness closer. And do not forget to cover the pots with a lid before sending them to the fire.

Unlike traditional way cooking hot dishes, pots with roasts should not be placed in a preheated, namely in cold oven. This is due to the fact that with a large temperature difference there is a high probability that the pots will burst.

After placing the pots in a cold oven, it should be heated to 200 ⁰С and turned off after 2 hours. The finished roast can be literally immediately served on the table, or you can leave it for a while in the oven - it’s all the same for a long time will stay warm and incredibly tasty.

By the way, such a pot roast can be prepared not only from pork, but also from chicken or other types of meat - to your taste.

Do you love curry spice and want to try something new? Or maybe you have long wanted to learn how to cook a dish with curry? Curry is one of the most popular Indian spices based on turmeric. Usually curry is added to rice, vegetables, meat. If you love curry then you will love this easy and delicious recipe. For cooking you need:

• four chicken fillets,
• 1 tsp curry,
• 200 grams dry rice,
• 600 ml broth,
• slice of ginger
• a couple of bulbs
• 3 garlic cloves,
• 1 tsp ground coriander, cinnamon, salt.

Let's start with the chicken curry. Cut the fillet into small pieces. Finely chop the ginger, onion and garlic. Heat the oil in a deep frying pan and fry the chicken in it until golden brown. Put the chicken on a plate.

Now sauté the onion for about five minutes. Add ginger, garlic, spices and fry for about a minute. Now you need to add rice and fry for another minute. Add broth and salt.

When the rice boils, then you need to reduce the heat and leave the rice to stew under the lid. About seven minutes before the rice is ready, you need to add the fried chicken to it. In general, rice should cook for about twenty-five minutes. Ready curry can be served with fresh herbs. The recipe is for six servings. Bon appetit!

Products for two servings:

2-3 potatoes, boiled in their skins, large onion, quartered bell pepper different colors or 1 whole red pepper, salt, pepper, herbs to taste.

Cut potatoes into quarters, pepper into small strips, onion into half rings or a quarter of a ring.

Fry the onion over high heat until golden brown.

Add chopped potatoes, fry for a couple more minutes, stirring. Salt and pepper a little.

Then add pieces of pepper, and stirring, fry everything for a minute or two, no more, so that the pepper just warms up well, but remains dense and retains a fresh taste.

Put on a plate vegetable mix, pieces of ham, sausages or any other meat or fish of your choice. Sprinkle with herbs and serve. soft potatoes and pieces fresh pepper in a mixture fried onions deserve a single rating - incomparably!

Tatiana FADEEVA

On a note:

Jacket potatoes cooked the day before are an excellent basis for creating a variety of quick, satisfying and beautiful culinary compositions. And most importantly, great dish can be cooked very quickly!

In parallel with cooking vegetables, you can cook sausages or fry fish, chicken fillet, meatballs. Two servings will be ready in 15 minutes. If there are more eaters, then the time will increase slightly, but not significantly. hot dinner in any case better than a sandwich with sausage and tea.

To prepare Tiramisu dessert, we need:

• 250 g Mascarpone cheese,
• 5 eggs medium size,
• 100 g sugar
• 250 g finished coffee,
• 200g biscuits (traditional Italian Savoiardi is best)
• 25 g strong alcoholic drink(rum, cognac, amaretto, martini, etc.),
• some hard chocolate.

No matter how strange it may sound, but Tiramisu is a fairly easy-to-prepare dessert, for which, in addition to the above components, you only need a mixer and a refrigerator, which are literally in every home. In addition, this italian dish is very light and not too high-calorie, which makes it a favorite dessert of the guardians of her figure. And Mascarpone cheese itself, according to latest research, is the source of a special hormone that makes us feel happy. Isn't this a reason to treat yourself to such an unpretentious, but extremely tasty dish?

At the beginning of cooking, it is necessary to separate the yolks from the proteins and place the latter in the refrigerator. The yolks are combined with sugar and beat thoroughly with a mixer until the mixture acquires an airy white structure.

Now it's time for the cheese. To do this, Mascarpone is laid out in a fairly deep bowl, in which it is beaten with a mixer for about 30 seconds at low speed until creamy. After that, the cheese is mixed with previously prepared yolks with sugar and all this is well mixed with a spoon.

Let's get back to the proteins - they must be thoroughly beaten with a mixer until a very airy and light mass that will not flow out and spread. This mass is then added to cheese mix and mix this time with your hands, getting rid of any, even minor lumps. Ready mix should be very homogeneous, soft and airy so that the cookies do not float in it, but are soaked.

To make the cookies soak even better, you need to add alcohol to the prepared coffee and dip Savoyardi in it, but not more than a few seconds - otherwise the cookies may spread and the whole dessert will lose its aesthetic charm. Then half of the cookies are laid out in a fairly wide and deep container and poured with half of the cream. From above, similarly to the first layer, the remaining cookies are laid out and poured with the second half of the cream.

Left to sprinkle ready dessert grated chocolate of any kind, then send Tiramisu to the refrigerator for 6-8 hours, you can overnight.

This recipe is for 4-5 servings. If necessary, increase them Special attention pay attention to the ratio of eggs and cheese, which should be approximately equal in weight, which is achieved in this recipe.

Cooking time - 45-50 minutes, number of servings - 6-8, complexity - medium

Products: For the test: 125 g creamy margarine or butter, 2 cups flour, 1 tsp. sugar, 0.5 tsp soda, a pinch of salt, 2 tbsp. with a heap of sour cream.

For filling: 150 g canned corn, 150-200 g crab sticks, 100-150 g mayonnaise, 100 g sour cream, 2-3 eggs, 50 g cheese, greens.

Pour soda, salt, sugar into flour, mix. Cut margarine into pieces. Mix margarine with flour and grind with your hands into crumbs.

Add sour cream, quickly knead the dough and put it in the refrigerator for 15-30 minutes.

Grease a cake tin well with butter and sprinkle with flour.

Roll out the dough into a layer.

Put into shape

Form the base of the pie, evenly distributing the dough in the form. Bring the dough to the side to a height of about 2.5-3 cm.

Make a filling: mix eggs, sour cream, mayonnaise, herbs.

Spread on the dough crab sticks and corn.

Pour filling on sticks with corn, sprinkle with grated cheese, put in a well-heated oven and bake at medium heat (180 degrees) for about 15-20 minutes. Take it out when the cake is slightly browned.

Put the finished cake on a dish.

Cut into portions.

Serve with tea, coffee, soup or just like that, when you want something tasty.

On a note

For the test in this pie it is better to take hard margarine no herbal supplements.

Knead the dough quickly, no more than 2-3 minutes, then it will turn out crumbly.

For the manufacture of our cake, a mold with a diameter of 26 cm was used. You can use detachable forms with a diameter of 24 cm, in which the cake is thicker, and it needs to be baked a little longer, about 25-30 minutes.

On the second day, this cake becomes even tastier (if it survives).

Tatiana FADEEVA

Rating of dishes hastily, of course, tops the omelet. We couldn't get past this. wonderful dish. This omelet, despite its apparent simplicity, is able to produce indelible impression. Especially if this is a man who eats in the dining room and is not spoiled by homemade delights. Tatyana's husband, the author of the omelet, says that the path of his future wife to his heart began with just such an omelet!

Products for 1 serving:

• 2 eggs,
• 1 tbsp sour cream
• piece of ham or var sausage,
• a piece of cheese,
• ketchup,
• mayonnaise,
• a pinch of salt,
• vegetable oil for frying.

Break the eggs into a bowl, add sour cream, a pinch of salt and beat with a whisk or fork. The base for this omelette does not need to be beaten with a mixer. Sour cream can be replaced with 2 tbsp. milk or water. But it tastes better with sour cream.

Cut the sausage into small cubes for the filling. You can add some cheese or some finely chopped vegetables to the sausage to taste.

Pour the omelette mixture into a heated and greased or oiled frying pan (so that the omelette does not stick) and fry, without turning over, over low heat. Cover the pan with a lid and wait for the omelet to become dense.

Put the finished base on a plate. If for some reason the omelette stuck to the pan and does not want to “move out” onto the plate, wait a couple of minutes. Usually this time is enough for the omelet to "come off" from the pan without any effort.

Put the filling in the middle, in our case sausage, add a little ketchup (you can add mayonnaise). Close stuffing. Decorate the omelette as desired - with tomatoes, cucumbers, lettuce or other herbs. With ketchup, and if desired, with mayonnaise, draw “highly artistic” zigzags on the omelet. Sprinkle everything with cheese and enjoy a dish prepared in 7-10 minutes.

The final touch is to sprinkle everything with cheese.

Check out the website for more recipes with photos! Bon appetit!

On a note:

Do not make this omelette with more than two eggs per serving. If you take 3 eggs per serving (or more), the base is too thick and breaks. It will still be tasty, but not "highly artistic."

Two servings of an omelette, if you have two pans, can be cooked in 12-15 minutes. This is very quick breakfast, dinner or just a snack for two.

As a filling, you can use cheese, combinations of several cheeses, sausage or ham, a mixture of corn with crab sticks, finely chopped crab sticks, mushrooms in any variation (canned, fried with onions, marinated), any vegetables to your taste, greens.

Such an omelet, despite its apparent simplicity, is able to make an indelible impression on the consumer. Especially if this is a man who eats in the dining room and is not spoiled by homemade delights. My husband says that my journey to his heart began with just such an omelet.

By the way, you can and should use culinary life hacks, accumulated not only by the women of your family, but also by the leading chefs of our time. Fortunately, they are willing to share them with a wide audience.

We have collected 25 useful life hacks for you that will make your culinary life even easier and help you bring any dish to perfection.

1. Save salty soup

Oversalted the soup? Do not rush to throw away the dish. You can try to save him. There are several effective ways to help remove excess salt. However, the most effective is to dip gauze with cereals into it and boil it. Porridge will help eliminate the salty taste.

2. Attach piquant note vegetable salads

Chefs know a great and unconventional way to cook delicious and especially spicy vegetable salad. It is enough to add a small amount of vanilla to it. This great spice, which is ideally combined with any vegetables.

3. Add salt to your coffee

Some people simply cannot imagine a morning without a cup of fragrant and invigorating coffee. How to make this drink even tastier? Just add to ground coffee a pinch of salt and enjoy an amazingly delicious drink.

4. Boil white rice

Do you want to cook snow-white crumbly rice like on a picture? It is not so difficult. Famous chefs add a small amount of vinegar during cooking. It helps to achieve the most appetizing and tasty edible result.

5. Marinate in beer

Summer is perfect time for lunches and dinners outdoors. by the most popular dish deservedly remains meat kebab cooked on the grill or using a barbecue. Try new original taste: mix light beer with soy sauce, salt and pepper to taste, or use dark beer.

6. Use garlic

Garlic is an excellent antiviral agent and helps keep the immune system in good shape. This ingredient can give any dish interesting taste and make it play in a new way. Rub a clove of garlic on a plate, then place a salad or side dish on it.

7. Salt the liver in the final

The liver should definitely be included in the diet. This dish will help strengthen the immune system and supply the body with the amount of iron that is necessary for its normal functioning. To make the liver soft, salt it at the end.

8. Lighten the broth

Not everyone likes rich, thick broths. Is it really necessary to completely abandon the hot in this case? Not at all. Add a piece of ice to the broth, and then bring to a boil. The broth will be more transparent, light and appetizing.

9. Cook delicious pies

Learn cooking techniques delicious pies like from the cover culinary magazine not so easy. But do not despair: try and experiment. For example, to prevent the top of the cake from burning when baking, cover it with paper soaked in water.

10. Boil Beans Properly

Beans belong to the legume category. They improve performance digestive system, strengthen the immune system, normalize metabolic processes in the body and are an important source of B vitamins. Do not close the pan with a lid while cooking the beans. So it doesn't darken.

11. Use flavored minced meat

Prepare minced meat at home. Only in this way it will turn out to be of very high quality, and the dish you are preparing is amazingly tasty. To make the minced meat even more fragrant, healthier and tastier, add a part of raw and a part of fried onion to it, as well as finely grated raw potatoes.

12. Gently cut eggs

Do you dream that a hard-boiled egg does not crumble? Before cutting it in half, moisten the blade of the knife cold water. So the yolk will not crumble.

13. Cut the eggplant into slices

Delicious and healthy eggplant has a bitter taste. However, this trouble can be easily avoided. Before cooking, cut it into pieces, salt and leave for a while so that it releases the juice. Then wash the eggplant cold water. Only then can you start cooking.

14. Beat sour cream with egg white

If you need to whip cream from sour cream to prepare any delicious dessert, then add egg white to it. So you get a really fluffy, light and airy mixture.

15. Cook meat with golden brown

Indifferent to meat with a crispy golden crust? This can be prepared not only in a restaurant, but also at home. Use the advice of experienced chefs: before placing the dish in the oven, smear it on top with delicious and, most importantly, good marinade. It could be pomegranate juice and honey, diluted dry wine, cognac or water.

16. Look for an alternative to breadcrumbs

If the list of ingredients for your dish includes breadcrumbs, then do not rush to crush crackers or get ready-made ones from the locker. Try replacing the breadcrumbs with ground nuts. It's healthier and tastier.

17. Let the meat reveal its taste.

Have you cooked the meat? Do not rush to immediately serve it to the table. wise culinary experience chefs first let the meat cool down a bit and reveal its exquisite taste.

18. Don't Forget Lemon Juice

Lemon juice is very healthy, spicy and delicious dressing, which can decorate almost any dish. Lemon sounds especially good with vegetables and fish. Citrus can even replace salt, because it charges food with such juicy taste and flavor that it simply won't be needed.

19. Vary the vinaigrette

Vinaigrette - very healthy and delicious salad. This great option light lunch or hearty snack. Try to get out of the habit classic recipe vinaigrette and diversify it a little. It is very simple to make it: add a tablespoon of milk, a teaspoon of sugar to it and mix thoroughly.