Meat (25)

Olivier salad (our family recipe)

It is this salad that I have eaten since childhood, and honestly, I have not found a recipe tastier than it. Neither with caviar, nor with shrimp and squid, nor lean, nor with fish, and with anything else does not give me such a buzz as our family recipe.

Ingredients:

  • Beef pulp-700 g.
  • Chicken eggs-5-6 PCs.
  • Potatoes-2-3 pieces of medium size
  • Carrots – 2 PCs. large or 3 pcs. medium size
  • Sweet and sour juicy apple – 1 large or 2 small (I like more apples, it tastes juicier and fresher)
  • Salted / pickled cucumbers-5-6 PCs.
  • Canned peas (without sugar) – 1 jar or 200-250 G.
  • Mayonnaise – to taste. I really ask you to buy delicious or make it yourself. Unfortunately, a stupid Mazik can spoil the taste of even a very tasty salad.
  • Horseradish (optional, but it will be much more interesting and tasty).

How to do:

1. meat, eggs and vegetables I usually cook the day before. Pour boiling water over the meat and cook for 2-3 hours until very soft. I cook without spices and salt because the salad will have a lot of spicy and salty ingredients. Cool completely, then cut into cubes about the size of peas. I like it when all the ingredients in this salad are the same size.

2. potatoes and carrots wash and cook in salted water for about 30 minutes. You do not need to clean them. Readiness is checked with a knife, it should easily enter to the middle of the largest vegetable. Immediately drain the water, completely cool, clean and cut into cubes.

3. eggs cook in salted water for 10-15 minutes. In salt, so that the shell easily departs. Fill the finished eggs with cold water, clean right in it. So it is easier to clean, and the shell all settles to the bottom, there is definitely nothing left on the eggs themselves. Cut into cubes.

4. apples need to be washed, cleaned and similarly cut into cubes.

5. cucumbers cut into cubes, like all the previous ingredients. I recommend buying them small. If the cucumbers are very large, they will have tasteless huge seeds and a lot of brine, and they themselves will be too sluggish, not crispy. In addition, small cucumbers can not be cleaned, their skin is tender.

6. peas are thrown back into a colander, drain the brine and rinse them a little. You can not rinse, the main thing is to drain the brine well, because there is a lot of salt in it.

7. combine all the ingredients in a large container, which can be hermetically sealed. I do not recommend all mayonnaise at once, unless you immediately eat it all. It is better to mix the required amount of salad with the sauce immediately before serving. Salad can be served in portions, laying it out in a culinary ring. I decorated it with mayonnaise, pickled cucumber straws and boiled egg yolk. I highly recommend eating this salad with horseradish.

Taking this opportunity, I want to thank my mother for this recipe (and also for the recipe Herring under a fur coat) and wish everyone a good appetite!

Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Stewed venison with cranberry sauce

To prepare the game, need or experience with talent, or this recipe. It is very simple and, in principle, suitable for any meat. Even from the “soles” you will be able to make divine delicate dish.

You need to come up with a marinade, pour it over the meat, put it in an airtight container (culinary sleeve, roaster, etc.), put it in the oven for 4-5 hours at 140C. As a result, you get something amazing!

By the way, ideally the meat first sear in a pan until brown and then bake, but do not always have the pan on which is placed this huge piece of meat that I had:) Even without frying, the taste turned out excellent.

In this case, I had deer ribs (2 lbs.), and the marinade is this:

50 ml olive oil

150 ml dry white wine

3 tbsp Dijon mustard,

1 tbsp Worcestershire sauce,

1 tbsp balsamic vinegar,

3 garlic cloves, minced,

Spices: 1 tsp each:

Oregano,

Basil,

Rosemary,

Powder dried garlic,

Cayenne Chile pepper,

Salt,

Freshly ground pepper (I have a mixture of peppers).

The marinade is a bit like a set of spices in the recipe of tomato soup with venison. This is all because I made some soup, wildly happy with the result and decided from this concept not to leave.

Here in this and this recipes is another good options of marinade.

After all, as I described above. Mix the marinade ingredients together with the meat removed in the oven. After cooking, allow the meat to relax a bit, then separate the flesh from the bones and serve with cranberry sauce (recipe here).

Ideally, if you have such meat will be two of sauce, some cream and berries. Then all the flavors will be revealed correctly and sparkle.

Garnish is perfect mashed pumpkin, Jerusalem artichoke puree, or sauteed mushrooms. Yes, any vegetables or light vegetable salad, and pickles.

P. S. According to this principle, and I cook beef ribs, but unlike the game, I have them at the end of searing to a crisp. Here this trick will not work – everything begins to dry up.

Thick tomato soup with venison

Hearty, nourishing, fragrant and incredibly delicious! You can also cook this beef, it will be delicious.

Ingredients:

1 kg of venison on the bone (I had ribs),

2 liters of water,

3 onions,

1 carrot,

10 peppers and peas,

4 leaves of Laurel,

900ml tomato passata is crushed tomatoes in own juice,

70g tomato paste (optional)

3 tbsp Jerusalem artichoke syrup (optional)

3 cloves garlic,

Spices: 1 tsp each:

Oregano,

Basil,

Dried rosemary (you can substitute 2 sprigs fresh),

Powder dried garlic,

Smoked paprika,

Worcestershire sauce,

0,5 – 1 tsp Cayenne Chile pepper (you can substitute 1 fresh Chile pepper and add it to the onion sauté),

Salt/pepper to taste.

How to do:

1. Meat rinse, cover with cold water to the entire surface of the meat was closed (I needed 2 liters of water), add 1 onion, carrot, peppercorns and Bay leaf. Cook for 1.5-2.5 hours on a very low heat under the closed lid so that the broth has not boiled away. .Cooking time depends on the meat, it should be very tender and soft, and literally move away from the bone. If this did not happen – cook to such a state.

2. Once the meat reached the condition, remove it from the broth, allow to cool slightly and carefully disassemble the fibers, ejecting all hryaschik, bones and veins. The long fibers tear across the below piece was no longer than 3cm, otherwise it will be not very convenient to eat. Consider it your meditation;)

3. Tomato sauce. 2 onions cut into small dice, crush the garlic. In a deep frying pan saute the onion until Golden in the frying oil (I have ghee), add the garlic and fry for another 20 seconds, actively stirring, then add the passata, tomato paste and all the spices, except the salt and syrup. Salt and sugar are already ready soup not to miscalculate. Simmer the sauce for 5 minutes.

4. The sauce is ready add the meat, there strain the broth (spices, carrots, onions and Bay leave from the soup – kicks), mix, taste, add spices if necessary, and salt and sweetness (if tomatoes are sour). Just a couple of tablespoons of syrup will remove excessive acid. Bring to a boil, the soup is ready.

5. Feed. This soup with the correct flow is more fun and authentic. Recommend serve with sour cream and cranberry sauce (recipe here). You can also sprinkle the soup with chopped parsley and dill.

In General I recommend to try some soup in its pure form, then with cream, then with sour cream and cranberry sauce, then add the greens, and to identify their personal preferences.

By the way, the soup becomes every day more delicious;)

Sun-dried tomato Pesto Beef Bruschetta

I have a home at the same time were prepared my rye bread, pesto and roast beefand there was this insanely delicious recipe!

1. Rye dry bread in the toaster or in a skillet. While it’s hot, generously spread a piece of pesto.

2. Put sun-dried tomatoes, 3-4 pieces 1 sandwich. If the tomatoes are very large, it is better to cut, so it was there. Then a few pieces of roast beef, which I broke up for ease of eating.

3. Further optional, but very desirable to pour all of this mustard-honey sauce (recipe wrote here), balsamic cream, throw some capers and season with sea salt and freshly ground pepper. Mmmmmm

For those who do not eat meat, a great alternative to roast beef can be mozzarella cheese, and crackers will be absolutely beautiful, if it is a little pagelet in the oven to make the cheese baked.

This is a great dish for a party. Clocked pesto, baked a big piece of meat and you only need to assemble the sandwiches, and it is 2 minutes;)

My ideal ribs in BBQ sauce

Long ago I was looking for a recipe for ribs that was easy to prepare, without a lot of manipulation, like pre-roasting, the result has always been excellent and the sauce was prepared along with the meat. So that is invented for himself the best option. For this recipe, you can successfully cook beef and pork ribs.

Recipe about 2 kg of raw edges:

1. At first I ribs simmered until perfectly tender.

Ribs washed, to exclude the ingress of bone fragments in the dish and just to cleanse, cut into pieces 1-2 bones each, put in a deep cauldron/pot, preferably with a thick bottom. Pour ribs marinade-sauce of the future so that they were fully closed, bring to boil and simmer on low heat, covered for 2-4 hours. Time depends on meat quality. Once it became very soft and not falls off the bone – off.

My sauce usually consists of: 500-700ml of beer you like to drink just like that, it should be very cool (usually light lager, stout or their mix), 500-700ml tomato trade winds, 4 crushed garlic cloves, a pinch of Cayenne Chile pepper or a dash of Tabasco sauce, necessarily (!) Worcester/Worcestershire sauce 3-4st.l., 3st.l. balsamic or wine/Apple cider vinegar, soy sauce and pepper to taste, add gradually. Optionally you can put 2-3h.l. Dijon mustard.

Instead of beer you can use wine, water, Apple juice (strongly recommend to use freshly squeezed) or a mix of juice and water.

2. Cooking BBQ sauce.

When the meat is prepared, take it out of the pan spread out on baking sheet in 1 layer and temporarily set aside.

Give the sauce to cool completely in the refrigerator, then remove the top all dripping, it is usually very much. Throw. After that, the sauce should boil down to the consistency of sour cream. Then add herbs (thyme, rosemary, oregano, Basil, parsley, etc.) to taste, Jerusalem artichoke syrup and (if necessary to your taste) spices of claim 1.

Herbs I put about 2-3 tablespoons in total, as Jerusalem artichoke syrup 3-4 tbsp, but this is not accurate. I am guided by the situation, try the sauce several times and gradually add the ingredients. Cook for another 2-3 minutes and ready. In the end, you should get a stunning rich meat flavored barbecue sauce. Slightly sweet and spicy.

3. Sahelian ribs.

Put ribs in oven on grill mode at 180 ° C, and as soon as they began to get a savory crust, take it out and lubricate them with a thick layer of sauce, return under the grill for 3 minutes or until the sauce is also covered with crust, then repeat the procedure. And so until then, until the sauce is not over. Usually I can get 2-3 layers.

Ribs are ready! All this can be repeated on the fire, just put the ribs on the grille and similarly lubricate them periodically.

The result is tender meat that falls apart into fibers, and the top is mind-blowing crust with BBQ sauce. I like to serve with fresh vegetables or with grilled vegetables.

By the way, you can not use all the BBQ sauce when baking, and leave it for other meals, it can use independently, and the Prime rib grill in the Jerusalem artichoke syrup with mustardor any other sauce you like;)

Chili con carne + vegan options

This is a simple hearty Mexican dish, and it becomes interesting when you pick up your perfect set of spices and serve it correctly.

Doing it is very simple. My recipe is:

1. in oil for frying (I have ghee in a deep frying pan/cauldron/saucepan over medium heat, fry 2 medium onions, 2 sweet peppers, 2-6 Chili Peppers (depending on the sharpness of the particular chili variety), cut into small cubes. From all peppers seeds must be removed.

Important 1. Chili Peppers can be replaced with 1 tsp cayenne pepper. Dry seasoning is much easier to regulate the sharpness, but with fresh peppers it is more flavorful. I recommend when first preparing this dish to add 2 fresh chili peppers and if necessary balance the taste with cayenne pepper. Subsequently, you can already adjust the degree of sharpness to your taste.

Important 2. I fry a little salt, so that the vegetables quickly give their juices and really fry, and do not languish.

2. as soon as the roast has become golden with a light brown, add 3-4 crushed garlic cloves, stir intensively, fry for 30 seconds until a bright garlic flavor and immediately add 500-700 g of ground beef, 1-2 tsp sweet paprika and 1 tsp cayenne pepper (if you use it instead of fresh chili peppers). Mince fry until brown, stirring constantly and breaking lumps.

For the vegan version, immediately after the garlic, go to step 3, and add tomatoes, vegetable broth and all the specified spices.

3. as soon as the minced meat is ready, add 200-300 ml. beef broth, chopped tomatoes (4-5 PCs.), peeled, and 2 tsp. marjoram/oregano. Mix everything, bring to a boil, reduce heat and simmer for 5-7 minutes.

Important 1. fresh tomatoes can be replaced with 1 can (400 g) canned in its own juice or tomanoy passata. These are even better to use when not in season.

Important 2. instead of broth, you can put a couple more large tomatoes or even water, but this is a less tasty option.

4. then add 200-300 g of boiled red beans (how to Cook described in recipe lobio).

For the vegan version, you need 2 times more beans, you can use 50/50 red and white for a change.

Important 1. If you are too lazy to cook beans, then you can put frozen beans or washed canned beans (1 can of 400 g), but canned food usually uses a lot of salt and refined sugar. In short, see the composition.

Important 2. at this stage, you can also put corn, if you like (about 200 g, for the vegan version – 300g). Again, fresh, frozen or canned with a normal composition (without sugar).

Mix everything, then cook for 5 minutes, try for spices and add salt, pepper and what is missing. If the tomatoes are very sour, then I put 2-3 tbsp. L. Jerusalem artichoke syrup. With sweetness, tomatoes get a more elegant taste.

Important 3. in chili also put cumin, cinnamon, cumin, even cocoa. You can play with the taste if you like these spices.

The dish can be considered ready, but it can still be cooked depending on what consistency you want. I prefer something between chowder and fried mince. Keep in mind that when cooling, the liquid will evaporate significantly. That is, the next day so much sauce will not be, do not overdo it.

When ready, ideally, let the chili brew, at least 10 minutes, but it tastes better the next day anyway)

5. My ideal serving: put hot chili in portions in bowls, serve homemade tortillas or nachos, sour cream, guacamole, grated cheddar, chopped cilantro and lime slices on a common table.

And here are the three best ways to eat it:

1. Take tortilla. heat it in a dry frying pan, if it is cold, then put the chili in it, on top sour cream, guacamole (the recipe is here), sprinkle with cheese and cilantro, and sprinkle generously with lime. Take a bite of a scalding taco and get into a gastronomic paradise;)))

2. tortilla cut into segments, dry in a frying pan until crispy, you will get nachos chips. On top of a portion of chili spread a little sour cream/guacamolesprinkle with cheese and cilantro, and sprinkle generously with lime. Eat while scooping up the spicy contents of the plate with crispy nachos. High!

3. Eat as a burrito. Chili, a handful of grated cheese, half an avocado, cut into strips, chopped cilantro and a little sour cream wrap in a large tortilla or pita bread. Fry on all sides in a dry frying pan, serve with lime, the juice of which is squeezed out as it bites into the filling. Bon Appetit!

P.S. the recipe for homemade cakes here.

Osso Buco with tomato-orange-rosemary sauce

Everything I love: simple and very impressive taste.
Osso Bucco is an Italian dish, and in Russian – just beef shank, the shank is the lower part of the leg of a cow.
In restaurants ossobuco is often presented as something exclusive, but it is cheap meat. I usually make this soup, because the soup is very rich due to the large amount of connective tissue.
In any case, the shank with skillful cooking turns into magic, as in this case, for example.

1. 4-6 steaks for Osso Bucco (they must fit in 1 layer in the pan), rinse in clean water, carefully blot with paper towel and fry both sides on high heat until brown. Try to get meat that is fried, not stewed.
Important. If you want to keep the shape of the steak, then it’s a must in a circle to wrap thermo cooking string and cook in it. Connective tissue in the cooking process will boil soft, and steaks can fall apart. The taste is not affected.

2. While meat roasts, prepare sauce. 800g tomato concasse/polpe (this is chopped tomatoes without skin and seeds) or tomato passata combine with the juice of 3-4 oranges, finely grated zest of 1 orange 2 sprigs of rosemary. Stir, add salt/pepper to taste.

3. After roasting meat add to the pan with the sauce, povoroshit pieces so the sauce is evenly distributed (ideally it should close the pieces completely). Bring roast to a boil, minimize the flame, close the lid and cook for 1.5-2H. The meat should be very tender and soft. The sauce should thicken and evaporate. If not, then open the lid and increase the heat in the last 30min of cooking.

Taco

The recipe I invented for myself and sincerely believe that this is the best Taco!)) In order not to get tired of this dish, you need either all of the items below to do at the same time. The main thing to prepare in advance all ingredients and cooking utensils.

Either pre-cook the tortillas and sauces, and the next day the filling for tacos.

Recipe for 8 pieces:

1. The vegetable filling.

1 large onion and 2 bell peppers cleaned of all the excess and chop half rings, season to taste with salt/pepper and sauté on high heat until a strong degree of zagarenski. Transfer to a bowl.

2. Meat filling.

1 large onion and optional 1 chili pepper without seeds and veins, chop finely and fry (can be right in the same pan) until Golden, add 3 crushed garlic cloves and intensively stir until the appearance of a bright garlic flavor, then add 700g of minced beef (I have Black Angus) and cook, occasionally breaking up pieces of meat to a more homogeneous mass. It takes about 5 min.

Then add 200-300 ml tomato puree (I have Italian passata), seasoned with salt, pepper, herbs to taste (I do 1 tbsp oregano, 1 tsp sweet paprika, 0.5 tsp. Cayenne Chile pepper) and simmer for 10 minutes over low heat, until almost complete evaporation of liquid. It is important not to evaporate it all, otherwise the filling will be dry. At the end of the post on top of the 100-200g cheddar cheese or Manchego, stirred, covered the meat with a lid and remove from fire.

3. Tortilla.

Each cake fry on olive oil or on a dry pan with one hand(!) no more than 1 min. She got a little baked. Then very quickly (otherwise it will dry and become very brittle), you need to take any kitchen utensils with a maximum diameter and hang tortillas process to continue on its Board. Then, when the pellet is completely dry and will not lose shape, they can be removed.

4. Sauces. Serve with guacamole, tomato salsa and sour cream/Greek yogurt. The sauce recipes mentioned earlier, can be found here.

5. Assemble the dish. In tortilla, spread a layer of meat filling with melted cheese, then vegetable stuffing, sprinkle with cilantro and serve immediately with a slice of lime and sauces. Very tasty sauces to mix or each new bite is different;)

My perfect moussaka

Very long picked up the recipe for the moussaka, which once tasted in Greece. Finally found it. It tastes good, REALLY!❤

This is a traditional Greek dish, is a casserole of minced meat, vegetables, and white sauce. A million variations, but I like lamb with eggplant and béchamel sauce and cheese. This moussaka will love even those who do not love eggplant and those who do not like meat casseroles, like me;)

1. General infa. The process is: prepare a stuffing with spices, baked eggplant and cooked the sauce then the casserole assembled and baked. Therefore, the time should be distributed so that all components of the casseroles were ready at the same time.

2. Meat filling. 2 onions, peel, wash, chop finely dice and saute in the oil for frying in deep skillet to brown colour with 2 palachami cinnamon, and 3 Laurel leaves. At this time grind 5-6 cloves of garlic and cook for 1 hour.l. cumin(cumin). Once the onions softened and slightly fried, add garlic and cumin, stirring intensively. Fry no more than 1 minute. Then add 1kg of minced lamb, stir and cook until all the mince is pink turned to brown, and it will definitely stand out mutton fat. Next, a very unusual moment, but without it, your moussaka will be vague. You need to throw the meat into a colander and drain off fat 5 minutes. Return the beef to the skillet, add 200-300 ml. of dry red wine 400g chopped tomatoes Pilati, 800 g of tomatoes in own juice (the juice not to put the tomatoes and remove the green core) or tomato passata, 2 tbsp tomato puree 2 tsp oregano 0.5 tsp. nutmeg. Bring to a boil, reduce heat, cook until the complete evaporation of liquid (approximately 1 hour). After that, take out the minced Bay leaves and cinnamon, and add salt and pepper to taste. You can also add sweetener to taste (1-2 tbsp Jerusalem artichoke syrup). The meat filling is ready.

3. Eggplant. While stewed beef, you can do the eggplant and then sauce. 2 large aubergine cut into very thin (about 3mm wide), spread (can be overlapped) on greased baking paper, just a little salt and pepper and bake at 180C until a strong degree of zagarenski. It is approximately 30-40 minutes.

Important 1. If the eggplants are ready a little earlier than the rest of the ingredients – do not pull them out of the oven, they dry instantly, and you can’t separate them from each other. Let stand in the heat and waiting in the wings)

Important 2. In a classic recipe for eggplant fried in oil, but in this dish, and the meat is fatty, and the sauce, why and eggplant girnet?) But if you want direct authentic, then fry them in oil in a frying pan parties.

4. Bechamel sauce with cheese. Eggplants are laid, the meat is stewed, you can start to make the sauce. Grate 100g of delicious flavored cheese (I had a 50/50 Italian Parmesan and Swiss gruyère). Heat in a small saucepan 65g. butter (I have ghee), add 3 tbsp wheat flour (I tsz), stir and fry for 1 minute, then pour 600ml milk sauce stirring constantly with a whisk to avoid lumps. Cook on medium heat until thick (7-10 minutes), add half the grated cheese, a pinch of nutmeg, salt and pepper to taste, stir. The sauce is ready.

5. Assembling the moussaka. Form for baking grease with oil (I have a round frying pan 26cm). All the ingredients divide into 2 parts because the layers will be repeated twice. Place a layer of eggplant, then a layer of meat and sauce, repeat layers. On top sprinkle with cheese and bake for 25min at 200C. Ideally, the casserole should be allowed to cool put into the refrigerator and eat the next day. So it is fully saturated and mutually exchange their flavors, and also great to keep the shape.