Cabbage Vegetable Cutlets

Cabbage Vegetable Cutlets

Such burgers can be cooked in a lean version, and you can serve them sauce based on mayonnaise or cream for greater tenderness.

Ingredients:
White cabbage — 1 kg
Semolina — 1 tbsp. (200 ml)
Salt — to taste
Pepper Mix — to taste
Vegetable oil — at will

Cooking:
For cooking cutlets, it is preferable to take not young, but old cabbage. It needs to be crushed, it is very convenient to do this by cutting the cabbage into pieces and putting it into a blender. So it will be well crushed (due to what the cutlets will keep the shape) and it will turn out very juicy.

  1. Mix the cabbage with salt, a mixture of peppers and semolina, mix everything well, let the mixture stand for a little, so that the semolina swells and sticks together all the ingredients. Cabbage will give a lot of juice, will be very easy to use stuffing.
  2. Wet the patties of prepared minced meat with wet hands, it can be breaded in crackers, but this is not necessary.
  3. Pour the vegetable oil into the pan and fry the patties on moderate heat. They prepare very quickly, so you should not overdo it: monitor the readiness of the cutlets and turn them over in time.
  4. When the burgers are fried, put them in a saucepan or baking dish, pour the sauce on your choice, lightly stew. It goes well with cabbage cutlets tomato sauce. You can add fried vegetables: onions, carrots, sweet peppers, tomatoes. Quenching time is about 10 minutes.
  5. Serve finished burgers as a separate dish or with a side dish — for example, with fried mushrooms. If desired, decorate with herbs when serving.

Rabbit in white wine

Rabbit in white wine

Ingredients:

rabbit — 1 pc. (2–3 kg);
dry white wine — 0.5 l;
onion — 1–2 heads (medium size);
butter — 200 g;
carrots — 1 pc. medium size;
garlic — 2-3 cloves;
parsley — a small bunch;
rosemary — twig;
celery stalk (optional) — 20–30 g;
cream 30% fat — 150 ml;
wheat flour of the highest grade — 30 g;
Dijon mustard — 1 tsp;
collection of Provencal herbs;
black pepper, ground;
sea ​​salt.

Cooking:
Wash the carcass, dry with paper towels, cut into portions (it is convenient to do this with an ax).

  1. Put 80-100 grams of butter in a roasting pan, fry a rabbit until golden brown, you can add more oil if it burns. Transfer roasted meat to a separate container.
  2. Peel the onions and garlic, cut the onion in half rings. Celery stalk clean of coarse fibers and cut as convenient.
  3. Wash the carrots, peel and cut the vegetables into strips.
  4. Wash and chop the parsley.
  5. Send onions and carrots to the roaster, where the rabbit was fried, and fry in the same oil and meat juice.
  6. Then pour 100 ml of wine to the vegetables, put half of the meat, sprinkle with salt and black pepper (preferably freshly ground), part of celery and parsley, pour over the wine again, put the rest of the meat, vegetables, salt and pepper, optionally put a sprig of fresh rosemary. Stew everything for 2 hours on low heat, the rabbit must be fully cooked. If desired, add Provencal herbs to make the dish even more fragrant.
  7. To make the sauce, put the flour in a saucepan and fry a little. Add butter to the flour. The base for the sauce is ready. Pour cream into it and heat, stirring constantly. Enter the finished mustard, black pepper, salt to taste, the sauce should resemble sour cream of medium thickness.
  8. When the rabbit is ready, put portions on beautiful plates, pour over the sauce, serve hot with potatoes or fresh vegetables.

Spanish paella

Spanish paella

Ingredients:
Vegetables:
leek — 60 g
tomatoes — 160 g
sweet pepper — 60 g
rice — 150 g
parsley — 10 g

Filling
Seafood:
mussels — 210 g
tiger shrimp tails — 210 g
cod fillet — 160 g
fish broth — 300 g

Other Ingredients:
vegetable oil — 60 g
salt and pepper to taste
Saffron — to taste
white wine — 60 g
green peas — 40 g
chili pepper — 5 g
lemon — 60 g

Cooking:
Cut onions, bell peppers and tomatoes into medium-sized pieces, fry so that the vegetables are able to “al dente” — juicy and elastic.

  1. When the vegetables are ready, add rice to them.
  2. Fry vegetables and rice, until all the oil is absorbed in it, you can pour 60 ml of white dry wine, then you need to stew everything until the liquid is completely evaporated.
  3. Now add spices to taste, perfectly fit here turmeric and saffron (if any).
  4. In the pan to the rice with vegetables pour fish broth, it can be prepared from any fish, but it is important to pre-strain it to clear small bones. Bring everything to a boil, then simmer over low heat for 15-20 minutes.
  5. Let the liquid boil out, now put seafood in the dish. You can replace the specified set of shrimp with chicken, but then you need to cook paella on chicken broth.
  6. Leave everything on fire until ready, without closing the pan with a lid. About a minute before the readiness add green peas, then sow the dish from the stove and leave to infuse for about 10 minutes.
  7. When serving, put chili pepper, fresh greens, lemon (can be sliced, and you can pour paella with lemon juice).

Pork in honey sauce with cherry jam

Pork in honey sauce with cherry jam

Ingredients:

Pork (neck) — 700 gr.
Honey — 2 tbsp.
Cherry jam — 4 tbsp.
Lemon juice — 2 tbsp.
Carnation — 8 pcs.
Salt and ground black pepper

Cooking:
To prepare the sauce, mix honey and cherry jam, pour in fresh juice of whole lemon or lime. You can replace the jam with jam, but do not take too sweet jam, it should be sour. Instead of a cherry, you can take, for example, cranberries.

  1. Wash and dry the pork neck, cut off excess fat and film.
  2. Make cross-cuts on meat, the depth of cuts is about 1-2 cm.
  3. Smear meat with honey sauce. For fragrance, you can insert a few carnations into the incisions.
  4. How to sprinkle the meat with salt. If desired, freshly ground pepper, you can take a mixture of different peppers, it will be even more fragrant.
  5. Preheat oven to 180 degrees.
  6. Wrap the meat in aluminum food foil, wrap tightly so that the juice does not leak.
  7. Place the foil-wrapped meat in a baking dish.
  8. Put a bowl of water on the lower level of the preheated oven to make the meat juicier.
  9. Send the meat to the oven to bake at a temperature of 180-190 degrees. Bake for about 50 minutes, then remove the foil so that the meat is browned. Without changing the temperature, cook the meat for another half an hour.
  10. Remove the meat from the oven, let it rest for about 15 minutes, pour out the separated juice.
  11. Cut into pieces and serve with your favorite side dish: potatoes, rice, fresh or baked vegetables.

Delicate Egg Boat Patties

Delicate Egg Boat PattiesIngredients:

Delicious meat boats with egg and cheese!

Ingredients:
Pork — 700 g
Baton — 100 g
Milk — 0.5 stack.
Onions — 1 pc.
Egg (minced) — 1 pc.
Egg (in stuffing) — 8 pcs.
Cheese — 150 g
Salt — to taste
Pepper to taste
Hops-suneli — to taste
Greens to taste

Cooking:
Prepare the usual minced meat cutlet, first scrolling the meat through a meat grinder (you can take ready). Onion, also mince.

  1. Soak a loaf or just white bread in milk. It is necessary to take dried bread so that the finished boats are not sourish.
  2. Mix the meat with a loaf and onion, add salt and freshly ground pepper to taste, seasoning hop-suneli, pour in milk, in which bread was soaked, mix everything until homogeneous. Beat the egg and mix again.
  3. Blind the boats. Put a large portion of minced meat in the palm of your hand and make a patty in the shape of a boat. Put the patties on a baking sheet, pre-greased with vegetable oil or lined with baking paper. Make a recess in the boats with a spoon.
  4. Grate cheese and sprinkle with cheese, trying to put the cheese only in the hollows.
  5. Send the items to the oven, preheated to a temperature of 180 degrees, bake for 20 minutes.
  6. Now remove the patties from the oven. Smash a raw chicken egg into each boat, keeping the yolk whole and not letting the squirrel pour out over the edges. You can skip the step with baking and put the egg in a raw boat.
  7. Sprinkle with cheese on top, so that the yolk remains open. Send the boats to the oven and bake for about 20 minutes — so that the yolk remains slightly liquid, and the protein has already seized. Serve hot!
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