How to properly and tasty cook stuffed meat. Stuffed meat - general principles and methods of preparation.
Stuffed meat is a dish that is mostly intended for a festive table. Firstly, because its preparation requires quite expensive products, and secondly, because the cooking process itself will require certain skills and abilities from you, as well as diligence, accuracy and free time.
Of course, the most important thing in preparing stuffed meat is a careful and high-quality selection of the meat itself. It is better to give preference here to marbled beef, steamed veal or pork tenderloin. A piece of meat, preferably, should be without streaks and a large amount of fatty layers.
It is best to choose meat at the food market, not in the supermarket. After all, only at the market can you independently verify the freshness and quality of the product, and also save significantly. And there is much more choice there than in stores.
When buying a piece of meat, first of all pay attention to its color. Fresh beef should be deep red or even burgundy, pork should be light pink, veal should be reddish pink, and lamb should be dark red.
If you find meat of a uniform, beautiful color, but notice that a thin crust has formed on its surface, do not be alarmed and do not immediately refuse to purchase. The presence of a pinkish-red crust on a piece of meat is considered quite normal. But if you notice multi-colored spots and signs of damage on the product, then it is better to refuse such a purchase. There should be no mucous membrane on the meat, this indicates that it is not fresh.
Before you buy a piece of meat, don't forget to smell it. It is the smell that will help you determine the degree of freshness of the meat. If a product emits a sour or putrid odor, then pass by without hesitation. You should not hope that this unpleasant smell will evaporate on its own during the cooking process. You won’t be able to prepare a decent holiday dish from meat that has begun to spoil, you will leave your guests without hot food, and you will spoil your mood.
Well, in order to be one hundred percent sure that you are purchasing a high-quality and fresh product, the meat should be tested for strength, that is, feel it a little. Fresh meat should be soft, but at the same time elastic. Lightly press the meat pulp with your finger - if the groove immediately smoothes out and the surface takes its former shape after your touch, then such a purchase can be considered very successful.
As for the question of what exactly can be stuffed with meat, there can, of course, be no definite answer. For the simple reason that there are a huge and innumerable number of options. First of all, you need to focus on your gastronomic preferences. Most often, mushrooms, cheese, herbs, vegetables, ham, and eggs are used as fillings for stuffed meat. But you shouldn’t be afraid of experiments either. You may well surprise your guests with an unusual combination of meat and fruit, for example. In general, when preparing this dish, feel free to use your imagination and try different compositions of ingredients.
Stuffed meat - food preparation.
It is necessary to treat the preparation of the main ingredient when preparing stuffed meat with all responsibility. It is advisable to initially select a piece of meat without excess fat, veins and bones. In addition, it must be thick and weighty. Otherwise, at the stage of preparing the products, you will need to spend a significant amount of time removing all the seeds, cutting off excess fat and removing veins and films.
Of course, the ideal option would be to use chilled meat rather than frozen. But if you couldn’t find one, then you need to know how to defrost meat correctly. In principle, there is nothing particularly difficult here; the most important thing in this matter is a sufficient amount of time. Place the piece of meat in advance from the freezer onto the bottom shelf of the refrigerator and leave there until completely defrosted. It is best to lay out the meat overnight, then you can start cooking in the morning. Even if you have an acute shortage of free time, never use a microwave oven to defrost. This way you will certainly ruin the finished dish, because the meat will turn out dry and tasteless.
Stuffed meat - preparing dishes
Traditionally, stuffed meat is cooked in the oven, and, therefore, the utensils for its preparation must be appropriate. You can use all kinds of baking sheets, cast iron skillets, ceramic or glass ovenproof baking dishes. Also, make sure you have foil in your kitchen; many recipes for stuffed meat require its direct participation in the cooking process.
Stuffed meat - the best recipes
Recipe No. 1. Meat stuffed with ham and pineapples
A piece of juicy soft meat with an original filling of ham and pineapples will be a wonderful decoration for any holiday feast. By serving this dish to the table, you will be able to surprise your guests with your cooking abilities, and will also delight them with a very unusual and new taste. As a side dish for this hot dish, it is best to serve white fluffy rice, fresh or baked vegetables.
To prepare meat stuffed with ham and pineapples, you will need the following ingredients:
1. Meat (pork tenderloin or marbled beef) – 1 – 1.3 kg.
2. Canned pineapples - 1 can.
3. Cheese – 250 grams.
4. Ham – 200 grams.
6. Vegetable oil – 2 tablespoons.
Cooking instructions:
1.First of all, defrost a piece of meat in advance. To do this, put it out of the freezer on the bottom shelf of the refrigerator overnight. After the meat has completely defrosted, cut it into large pieces approximately 1 - 1.5 cm thick. Rinse each piece under running water and dry with paper towels. Then beat the meat with a special hammer on both sides. Rub the chopped meat pieces with salt, ground black pepper, spices and seasonings. We leave it to rest for a while, and in the meantime we will start preparing the filling for our dish.
2. To prepare the filling, you can use any type of hard cheese, the most important thing is that it is not too salty. It is better to choose ham with a low fat content, and pineapples should be cut into rings, not pieces. So, cut the cheese and ham into thin slices of the same size. Open the can of canned pineapple and pour out the sugar syrup. Cut each ring in half.
3. Now we take a rested piece of beaten meat and begin to put the filling on it. The first layer is cheese, then ham, and half a pineapple on top of the ham. Then, carefully so that the filling does not fall out, roll the meat into a roll and secure with toothpicks. If you don’t have toothpicks on hand, tie the roll with regular white thread. We do the same with all meat pieces.
4. Heat the frying pan by adding a small amount of vegetable oil. Place breadcrumbs on a plate. Roll each roll in breadcrumbs on all sides and place on a hot frying pan. Fry on each side alternately until an appetizing crust appears. Then you need to reduce the heat, cover the pan with a lid and cook the meat until cooked for twenty minutes. During this time, the rolls should not only be completely cooked, but also held together well and not fall apart. After the specified time has passed, turn off the heat, lay out the rolls and remove the toothpicks and threads. We serve the finished dish hot with any side dish of your choice. Bon appetit!
Recipe No. 2. Meat stuffed with garlic and prunes
A very unusual and original combination of sweet prunes and spicy garlic as a filling for stuffed meat will certainly surprise and delight your guests, and the dish itself will become a real decoration for your holiday table.
To prepare mass stuffed with garlic and prunes you will need the following ingredients:
1. Meat – 1 – 1.5 kg.
2. Prunes – 15 pieces of medium size.
3. Half a lemon.
4. Garlic – 2 cloves.
5. Salt, ground black pepper, spices and seasonings to taste.
Cooking instructions:
1. To prepare this dish we will use a whole piece of meat without bones or veins. As always, you will first need to defrost it, then rinse it under running water and dry it with paper towels. Then place the meat in a deep bowl, rub thoroughly with salt, ground black pepper and spices on all sides. Squeeze the juice from half a lemon and pour it over a piece of meat. Leave for several hours to marinate the meat.
2. Wash the prunes thoroughly under running water, and then pour boiling water for thirty minutes. After this, dry the soaked prunes on a paper towel and remove the seeds if necessary. Cut very large dried fruit in half. Peel the garlic, rinse and cut into thin slices.
3. Make deep cuts in the marinated meat and insert garlic slices and prunes inside. Then we wrap the piece of meat in two layers of baking foil, place it on a baking sheet or heat-resistant form and place it in an oven preheated to two hundred and twenty degrees for twenty minutes. After the specified time has passed, reduce the temperature to one hundred and eighty degrees and bake the meat for about another fifty minutes.
4. Fifteen minutes before it’s ready, remove the baking sheet from the oven and unfold the foil on top to form a delicious crust. Cut the finished meat into portions and serve with a salad of fresh vegetables. This meat is very tasty both hot and cold. Bon appetit!
Recipe No. 3. Meat stuffed with mushrooms, herbs and garlic
The combination of juicy meat and mushrooms has long been considered a classic and loved by many. Therefore, a recipe for meat stuffed with mushrooms with a hint of garlicky piquancy will be an excellent hot option for a holiday feast.
To prepare mass stuffed with mushrooms, herbs and garlic, you will need the following ingredients:
1. Meat – 1 kg.
2. Mushrooms – 350 grams.
3. cheese – 200 grams.
4. Chicken eggs – 2 pieces.
5. Garlic – 4 cloves.
5. Breadcrumbs – 100 grams.
6. Butter – 50 grams.
7. Salt, ground black pepper, spices and seasonings to taste.
8. Fresh parsley or dill – 100 grams.
Cooking instructions:
1. Defrost a piece of meat (preferably pork tenderloin), rinse it under running water and dry it with napkins or a paper towel. Then cut into large pieces, as for preparing a steak, approximately 1 - 1.5 cm thick. Rub each piece on all sides with salt, ground black pepper, spices and seasonings, wrap in foil for baking and leave in a cool place for several hours, and best - at night.
2. To prepare the filling we will need any fresh or frozen mushrooms. Fresh mushrooms will need to be cleaned and thoroughly washed, while frozen mushrooms will need to be defrosted in advance at room temperature, and then drained of all the released liquid. Cut the dried mushrooms into thin slices. We peel the garlic, rinse it and pass it through a garlic press. Wash fresh parsley or dill, dry and chop finely. Heat a small amount of butter in a frying pan and fry the mushrooms, add salt and ground black pepper. Then combine the fried mushrooms with chopped garlic and herbs and mix thoroughly.
3. After the meat has been thoroughly marinated, take it out of the refrigerator, unwrap it and make medium-sized cuts on each piece. Carefully place a pre-prepared filling of mushrooms, herbs and garlic into each cut.
4. Break a couple of raw chicken eggs into a separate bowl and pour breadcrumbs onto another plate. Heat a little butter in a frying pan. First dip each piece of meat into the egg, then roll it in breadcrumbs on all sides and place it on a hot frying pan. Fry on both sides until an appetizing crust forms. After this, place half of the cooked meat on a baking sheet or in a heat-resistant form, pour the remaining oil in the pan on top. Place the baking sheet with the semi-finished product in an oven preheated to one hundred and eighty degrees and cook until ready for another hour. At this time, grate the cheese on a coarse grater. Fifteen minutes before the dish is ready, remove the baking sheet from the oven and generously sprinkle each piece with grated cheese.
Serve the finished dish hot with any side dish of your choice. Bon appetit!
1. To make the stuffed meat soft and juicy, it must be marinated in advance in a large amount of spices. It is best if the meat is marinated not for a couple of hours, but all night.
2. When frying meat, salt it only at the very end of the cooking process. Salt tends to absorb liquid, and as a result you risk getting a dry and tough finished dish.
3. If you use baking foil to prepare stuffed meat, then wrap the piece in several layers. This way, all the juice will remain inside and will not flow out anywhere, and the dish itself will turn out very tender and juicy.
4. To obtain a golden brown crust, keep the meat under the grill fifteen minutes before it is ready.
The main requirement when preparing stuffed meat is to choose the right large piece of “marbled” pulp, without veins, with a small amount of evenly distributed fat.
First, five tips on how to choose the right meat:
The first tip is a market, not a store. Meat is not yogurt or cookies; its purchase should not be left to chance. You can only buy good quality meat at the market. Only there can you protect yourself from various tricks that supermarkets resort to, creating the appearance of freshness of products.
Tip two - study the color. The color of meat is the main sign of freshness, along with the smell. Good beef has a confident red color, pork is pinkish, veal is also pink, but darker, lamb resembles beef, but is even richer.
Third. We inspect the surface. Dried meat with a thin pale pink or pale red crust is considered quite normal if it has a uniform color. If there are spots of different colors on it, be careful. Good meat cannot be slimy; touching it with your hand should not leave any traces.
Fourth. A true advisor in determining the quality of meat will be its smell. Take a sniff. The subtle smell should prompt you to immediately prepare a delicious steak or chops. You should not hope that heat treatment will remove the unpleasant odor - the taste of spoiled, bad-smelling meat may not be entirely pleasant.
And the fifth and final tip is to do an elasticity test. Fresh meat should spring back; if you press on it with your finger, the hole will immediately smooth out.
Stuffed meat - food preparation
Stuffed meat - preparing dishes
As a rule, stuffed meat is cooked in the oven; often the recipe calls for the use of foil. It is advisable to use cast iron, clay or enamel cookware. Do not use aluminum pans - thin bottoms may cause the meat to burn. Modern heat-resistant glass roasters are perfect for these purposes.
Recipe 1: Beef chest with mushrooms and white wine
You can be truly delighted with this dish. Select a large and thick piece of beef. Beef recipes are different in that the meat is difficult to soften. In our case, we will first stew it and then put it in the oven for baking.
Ingredients: whole piece of beef (1 kg), white wine, mushrooms (champignons or white, 500 gr.), onions (1 pc.), carrots (1 pc.), olives, oil (30 gr.), pepper, salt, red sauce .
Cooking method
Fry the meat in pieces along with carrots and onions, cover with white wine and red sauce so as to cover it completely. Simmer for 30 minutes. From the chilled piece, cut off the lid - a flat layer of meat, so that the walls and bottom of the chest remain.
Sauté mushrooms in oil. We form the contents of the chest - ¾ of meat, cut into pieces, sautéed champignons or porcini mushrooms, chopped olives, meat sauce, salt, pepper, mix thoroughly. We fill the inside of the chest with minced meat and close it with our lid. Sprinkle with grated cheese, drizzle with oil and bake. Our chest is a real jewel in the culinary art.
Recipe 2: Stuffed Pork with Nuts and Oranges
This is a chic dish for a festive table or dinner party, a real royal recipe. Who can resist sweet and sour pork with nuts, cooked with great love? Be patient, you will have to tinker a little.
Ingredients: a large piece of pork (1 kg), 1 orange, nuts (3 tbsp), garlic (2-3 cloves), a bunch of parsley or basil, vegetable oil, salt, pepper, soy sauce (2 tbsp), honey (2 tbsp. spoons).
Cooking method
Rinse the meat, dry it, rub all over with salt and pepper. We make a large cut on the side, almost cutting all the meat, leaving the edges. We open it like a book. Place the filling on half: chopped nuts, herbs, garlic, vegetable oil. We level the surface of the filling and cover it with a second layer of meat, tie it tightly with thread, put it in foil, wrap it and set it to bake.
Syrup: separate the zest from a small orange, grate it on a fine grater, and squeeze out the juice. Add zest, honey, ginger, soy sauce to the juice, put on high heat, boil until thick. Unwrap the meat, coat it with syrup, wrap it again and bake in the oven for another 5-10 minutes.
Original, unusual and delicious!
Recipe 3: Pork neck with apples, baked in foil
Pork neck is a real hit among lovers of fried meat or kebabs. In our case, this is the ideal basis for the most juicy and delicious baked stuffed dish. The applesauce will give it a subtle flavor and transform it from an ordinary roast pork dish into a truly gourmet dish.
Ingredients: pork neck (800 gr.), apples (2-3), crackers (0.5 cups), onions (2 pcs.), pepper, vegetable oil, lemon juice, bay leaf, black peppercorns.
Cooking method
We cut the neck into a layer of equal thickness. Sprinkle with lemon juice and vegetable oil, sprinkle with pepper, salt and rub into the meat with your hands. Fry the onion, cut into small cubes, in vegetable oil until browned, cut the apples into cubes or three on a grater and add to the onion. Sauté for a few minutes. Remove the pan from the heat, add crackers, salt, pepper, mix. This is our filling.
Cool it to room temperature. Place the filling on the laid out meat and wrap the meat in a roll, tie with thread. To ensure that the meat is completely wrapped in foil, fold two pieces of foil crosswise and grease the top sheet with oil. We spread the meat, bay leaf and peppercorns on it, wrap it and put it in a well-heated oven. Important! Wrap the meat so that the juice has no chance to leak out, then our meat will become juicy and soft. Bake for more than an hour, about 80 minutes.
— To prepare stuffed meat, a large amount of spices is used, since large pieces are mainly used. Ideally, you marinate the meat overnight and leave it in the refrigerator for several hours, so it is evenly salted and absorbs the aromas of herbs and spices.
- Don't skimp on the foil for the meat. Wrap it so that the juice remains inside, this will make the dish more juicy and tender. If you want to brown it, open it under the grill for 15 minutes.
For this stuffed beef recipe you will need:
60 g champignons
300 g beef
60 g goose liver
60 grams of rice
Half an egg
Ground black pepper
40 g fat
Salt
Marjoram
Preparation of stuffed beef:
Chicken or goose liver, peeled mushrooms, must be cut into small pieces and fried in fat. Then add salt and spices, ground pepper and marjoram, and simmer everything for a little while. Then fry the rice in fat, pour a suitable amount of water over it, add salt to it and simmer under the lid, or even better, in the oven.
Then you need to add goose liver, champignons and an egg to the finished rice. Then you need to cut the meat, beat it, stuff it with the mixture. After which we wrap the meat in a roll, tie it with thread and put it in a pan with the remaining fat. The meat must be fried on each side. After which the roll can be closed with a lid and simmered for 20 minutes. The stuffed meat is ready. You can serve this dish with a vegetable side dish.
Beef stuffed with garlic.
Ingredients:
Beef – 125 gr
Garlic – 14 g
Onions – 25 g
Ghee butter – 20 g
Parsley to taste
Beef pieces must be beaten well. After this, you need to finely chop the garlic, chop the onion, then put it on the beef, add pepper and salt to taste, roll it into a tube and fry in a hot frying pan with butter until cooked. You can serve this meat with deep-fried potatoes. Drizzle with either butter or sauce and garnish with sprigs of herbs.
Beef stuffed with nuts and mushrooms.
This dish is most reminiscent of beef rolls stuffed with mushrooms and nuts.
Products you will need for this dish:
Beef – 1 kilogram
2 tablespoons nuts
200 g mushrooms
4 tablespoons red wine
1 liter of meat broth
1 tablespoon wheat flour
Rosemary – 1 piece
4 cloves garlic
2 tablespoons oil
pepper and salt
Preparation:
Cut the mushrooms into slices, fry a little in oil and add to the nuts and rosemary. Stir everything.
After this, cut the meat into portions, add salt and pepper, and beat.
Then you need to put the prepared mushroom mass in the middle of each piece of meat.
Then you need to roll up the meat and tie everything with twine.
Then the rolls are fried until a perfect crust appears. After which all the rolls are placed on a baking sheet greased with oil or fat. The meat is baked in the oven until cooked.
After this, the broth must be combined with wine and garlic, passed through a press. It is necessary to evenly add flour into this liquid, which has been sautéed in oil in advance. Cook this sauce until it thickens.
When serving, the beef is poured with this sauce.
Beef stuffed with cheese and bell pepper
When served, these rolls look great on the table, and the taste is divine. In general, try to cook it yourself.
What products will you need:
So, the ingredients:
Beef – 1.5 kilograms
50 grams of cheese
2 tablespoons milk
2 tablespoons butter
Multi-colored bell pepper – 2 pieces
Salt - teaspoon
Preparation:
So, first you need to cut the meat from one side in the shape of a book. After this, the meat must be beaten, salt and pepper. Then mix the eggs and milk and fry them into a narrow omelette. The omelette must be placed on the meat. Place red bell pepper, cut into wide slices, on top of the omelette. Later, you need to place a slice of cheese on the pepper and cover it with a slice of pepper, now green. Then you need to pin the edges so that the inside does not leak out. Melt the butter in a frying pan, and then fry the meat very quickly over high heat. Then preheat the oven to 170 degrees and leave there for about half an hour.
Beef stuffed with egg
Beef – 1500 gr
Egg – 5 pieces
Salt and pepper
Vegetable side dish – 150 g
Making stuffed beef:
You need to take a neat piece of meat about a kilogram and a half and trim it. Then you need to use a very sharp and long knife to make a cut along the fibers, and use your fingers to widen it. Season the meat with salt and pepper on the inside, place about 5 hard-boiled eggs in the cut and seal the seam with a skewer or toothpick. The meat also needs to be salted on top, rubbed with red pepper, and fried on each side in a frying pan until golden brown. If you have very tough meat, then you need to fill it with broth and simmer. After which the meat is cooled under pressure - this way it will be cut into beautiful slices. It is necessary to cut into half-centimeter slices. This meat is served with seasonal vegetables - boiled prunes, pickled apples, and vegetable salads.
You can decorate the dish with herbs.
Beef stuffed with celery and nuts
Products that will be useful to you:
Pitted olives – 60 gr
Beef – 800 gr
1 -2 radishes
Bay leaf
3 cloves of garlic
4 tablespoons tomato sauce
2 tablespoons vegetable oil
1 teaspoon thyme
Half a bunch of lettuce
Salt and pepper
In order to prepare minced meat, you will need:
100 grams cream cheese
100 g celery
100 g cheddar cheese
1 celery root
2 tablespoons peanuts
How to cook beef stuffed with celery and nuts recipe.
It is necessary to wash the celery, cut its trunk into pieces of approximately 5 cm. Then grate the celery root and cheese on a medium grater and mix. Then you need to add raisins and peanuts, crushed in advance, and mix.
After this, the meat is washed, cut into several pieces, and fried in vegetable oil. Once the meat has cooled, you will need to make a cut in each piece, fill it with minced meat, and secure the edges with skewers or toothpicks. Later, the meat is placed in a mold that has been previously greased with oil; a bay leaf, tomato sauce, and garlic are placed in the mold and baked in the oven until cooked.
Once the meat is ready, you need to place it on a dish lined with lettuce leaves. You can sprinkle stuffed beef meat with radishes, olives, and herbs.
The main requirement when preparing stuffed meat is to choose the right large piece of “marbled” pulp, without veins, with a small amount of evenly distributed fat.
To start five tips How to choose the right meat:
Advice one- a market, not a store. Meat is not yogurt or cookies; its purchase should not be left to chance. You can only buy good quality meat at the market. Only there can you protect yourself from various tricks that supermarkets resort to, creating the appearance of freshness of products.
Tip two- study color. The color of meat is the main sign of freshness, along with the smell. Good beef has a confident red color, pork is pinkish, veal is also pink, but darker, lamb resembles beef, but is even richer.
Third. We inspect the surface. Dried meat with a thin pale pink or pale red crust is considered quite normal if it has a uniform color. If there are spots of different colors on it, be careful. Good meat cannot be slimy; touching it with your hand should not leave any traces.
Fourth. A true advisor in determining the quality of meat will be its smell. Take a sniff. The subtle smell should prompt you to immediately prepare a delicious steak or chops. You should not hope that heat treatment will remove the unpleasant odor - the taste of spoiled, bad-smelling meat may not be entirely pleasant.
AND fifth and final advice- Perform an elasticity test. Fresh meat should spring back; if you press on it with your finger, the hole will immediately smooth out.
Stuffed meat - food preparation
Frozen meat should also be checked for sound - tap it, cut it a little and put your finger on it. A bright color should appear, which means the meat is quite suitable.
Defrost it carefully and for a long time, then preparing stuffed meat from frozen products will be the same as with fresh products.
Stuffed meat - preparing dishes
As a rule, stuffed meat is cooked in the oven; often the recipe calls for the use of foil. It is advisable to use cast iron, clay or enamel cookware. Do not use aluminum pans - thin bottoms may cause the meat to burn. Modern heat-resistant glass roasters are perfect for these purposes.
Stuffed meat - the best recipes:
Beef chest with champignons and white wine
You can be truly delighted with this dish. Select a large and thick piece of beef. Beef recipes are different in that the meat is difficult to soften. In our case, we will first stew it and then put it in the oven for baking.
Ingredients: whole piece of beef (1 kg), white wine, mushrooms (champignons or white, 500 gr.), onions (1 pc.), carrots (1 pc.), olives, oil (30 gr.), pepper, salt, red sauce .
Cooking process:
Fry the meat in pieces along with carrots and onions, cover with white wine and red sauce so as to cover it completely. Simmer for 30 minutes. From the chilled piece, cut off the lid - a flat layer of meat, so that the walls and bottom of the chest remain.
Sauté mushrooms in oil. We form the contents of the chest - ¾ of meat, cut into pieces, sautéed champignons or porcini mushrooms, chopped olives, meat sauce, salt, pepper, mix thoroughly. We fill the inside of the chest with minced meat and close it with our lid. Sprinkle with grated cheese, drizzle with oil and bake. Our chest is a real jewel in the culinary art.
Stuffed pork with nuts and oranges
This is a chic dish for a festive table or dinner party, a real royal recipe. Who can resist sweet and sour pork with nuts, cooked with great love? Be patient, you will have to tinker a little.
Ingredients: a large piece of pork (1 kg), 1 orange, nuts (3 tbsp), garlic (2-3 cloves), a bunch of parsley or basil, vegetable oil, salt, pepper, soy sauce (2 tbsp), honey (2 tbsp. spoons).
Cooking process:
Rinse the meat, dry it, rub all over with salt and pepper. We make a large cut on the side, almost cutting all the meat, leaving the edges. We open it like a book. Place the filling on half: chopped nuts, herbs, garlic, vegetable oil. We level the surface of the filling and cover it with a second layer of meat, tie it tightly with thread, put it in foil, wrap it and set it to bake.
Syrup: Separate the zest of a small orange, grate it on a fine grater, and squeeze out the juice. Add zest, honey, ginger, soy sauce to the juice, put on high heat, boil until thick. Unwrap the meat, coat it with syrup, wrap it again and bake in the oven for another 5-10 minutes.
Original, unusual and delicious!
Pork neck with apples, baked in foil
Pork neck is a real hit among lovers of fried meat or kebabs. In our case, this is the ideal basis for the most juicy and delicious baked stuffed dish. The applesauce will give it a subtle flavor and transform it from an ordinary roast pork dish into a truly gourmet dish.
Ingredients: pork neck (800 gr.), apples (2-3), crackers (0.5 cups), onions (2 pcs.), pepper, vegetable oil, lemon juice, bay leaf, black peppercorns.
Cooking process:
We cut the neck into a layer of equal thickness. Sprinkle with lemon juice and vegetable oil, sprinkle with pepper, salt and rub into the meat with your hands. Fry the onion, cut into small cubes, in vegetable oil until browned, cut the apples into cubes or three on a grater and add to the onion. Sauté for a few minutes. Remove the pan from the heat, add crackers, salt, pepper, mix. This is our filling.
Cool it to room temperature. Place the filling on the laid out meat and wrap the meat in a roll, tie with thread. To ensure that the meat is completely wrapped in foil, fold two pieces of foil crosswise and grease the top sheet with oil. We spread the meat, bay leaf and peppercorns on it, wrap it and put it in a well-heated oven. Important! Wrap the meat so that the juice has no chance to leak out, then our meat will become juicy and soft. Bake for more than an hour, about 80 minutes.
Stuffed meat - advice from experienced chefs
— To prepare stuffed meat, a large amount of spices is used, since large pieces are mainly used. Ideally, you marinate the meat overnight and leave it in the refrigerator for several hours, so it is evenly salted and absorbs the aromas of herbs and spices.
- Don't skimp on the foil for the meat. Wrap it so that the juice remains inside, this will make the dish more juicy and tender. If you want to brown it, open it under the grill for 15 minutes
RECIPE FOR STUFFED MEAT FROM A SERBIAN CHEF
Stuffed meat
Baked beef tenderloin with cauliflower, pickled cucumbers, rosemary, sage, tarragon and cilantro “Velikosvetskaya”
– 800 g beef tenderloin
– 400 g cauliflower
– 1 pickled cucumber
– 3 cloves of garlic
– 150 g sour cream
– 3 hard-boiled eggs
– 1 tbsp. spoon of lemon juice
– 1 teaspoon rosemary
– 1/2 teaspoon sage
– 1/2 teaspoon tarragon
– 1/2 bunch of cilantro
– 1/2 bunch of green onions
Cut the meat into 2 parts, beat each part on both sides, make cuts, rub inside and outside with a mixture of red and black pepper, sage, tarragon, rosemary and chopped garlic.
Cut the cauliflower into florets and cook for 3 minutes in boiling salted water. Cut the eggs into cubes, chop the green onions. Mix all the prepared products, salt, pepper and season with sour cream.
Mix the resulting filling thoroughly. Fill the prepared meat with it and secure the edges of the cuts with wooden skewers. Place in a mold greased with vegetable oil, pour in a little water and add sour cream.
Bake in the oven until done at medium temperature. Serve, cut into portions, garnish with cucumber slices and cilantro sprigs.
Baked beef with celery, assorted cheese, raisins, peanuts, olives, garlic, thyme and basil “Foreigner”
– 800 g beef
– 100 g stalk celery
– 1 celery root
– 100 g cream cheese
– 100 g cheddar cheese
– 2 tbsp. spoons of peanuts
– 1 tbsp. spoon of raisins
– 3–4 tbsp. tablespoons pitted olives
– 1–2 pcs. radishes
– 3 cloves of garlic
– 1–2 bay leaves
– 4 tbsp. spoons of tomato sauce
– 1 teaspoon thyme
– 1/2 bunch of basil
– 1/2 bunch of watercress
– ground red and black pepper, salt – to taste
Cut the celery stalks into pieces 5 cm long. Grate the cheese and celery root on a medium grater and mix with the chopped celery. Add chopped peanuts, raisins, thyme, salt and mix the resulting filling thoroughly.
Cut the meat into several pieces, fry in 1 tbsp. spoon of vegetable oil until golden brown and cool. Then make deep cuts in each piece, fill them with filling and secure the edges of the cuts with wooden skewers. Place the stuffed meat in a form greased with the remaining oil, salt and pepper, add bay leaf, crushed garlic and tomato sauce.
Bake in the oven until done at medium temperature, basting with sauce. Serve over watercress, garnish with radish slices, sliced olives and sprinkle with chopped basil.
Baked veal with beets, prunes, cranberries, cheese, mayonnaise, garlic and parsley “Vladimir-Suzdal”
– 600 g veal
- 1 PC. beets
– 100 g prunes
– 3 tbsp. spoons of cranberries
– 100 g of any grated cheese
– 3 tbsp. spoons of sour cream
– 2 cloves of garlic
– 1/2 bunch of parsley
– 2 tbsp. spoons of vegetable oil
– sugar, pepper and salt – to taste
Peel the beets and grate them on a medium grater. Pour hot water over the prunes for 20–30 minutes, drain in a colander, and coarsely chop the pulp. Mix all the prepared products, add sugar, crushed garlic, salt and season with sour cream. Mix the resulting filling thoroughly.
Fry the meat in 1 tbsp. spoon of vegetable oil until golden brown and cool. Then make a deep cut, fill it with filling and secure the edges of the cut with wooden skewers. Place the stuffed meat in a form greased with the remaining oil, add salt, pepper and mayonnaise.
Bake in the oven until done at medium temperature. A few minutes before cooking, sprinkle the meat with grated cheese and bake until golden brown. Serve garnished with cranberries and parsley sprigs.
Baked veal with eggplants, sweet peppers, celery, sour cream, parsley, rosemary and dill “From the chef of a restaurant in Varna”
– 700 g veal
– 5 eggplants
- 5 pieces. sweet pepper
- 1 PC. hot pepper
– 1 celery root
– 2 cloves of garlic
– 150 g sour cream
– 1–2 bay leaves
– 1 tbsp. spoon of chopped parsley
– 1 teaspoon chopped rosemary
– 2 teaspoons wine vinegar
– 1/2 teaspoon sugar
– 1/2 bunch of dill
– ground red and black pepper, salt – to taste
Cut the eggplants into circles, add salt and put under a press for 1 hour. After this time, drain the resulting liquid, fry the eggplants in 3 tbsp. spoons of vegetable oil and cool.
Remove the stalks and seeds from the sweet pepper and pass the pulp through a meat grinder. Add crushed hot pepper, salt, vinegar and sugar. Mix eggplants with prepared sweet peppers and 2 tbsp. spoons of chopped dill and parsley. Mix the resulting filling thoroughly.
Fry the meat in 2 tbsp. spoons of vegetable oil on all sides until golden brown and cool. Then make a deep cut in it, fill it with filling and place it in a mold greased with the remaining vegetable oil. Sprinkle with chopped celery root, crushed garlic, rosemary, add bay leaf, salt and pepper and pour in sour cream.
Bake in the oven until done at medium temperature. Serve, cut into portions and sprinkle with chopped herbs of the remaining dill.
Baked veal brisket with liver, lard, buckwheat porridge and parsley “Zhytomyr style”
– 1 kg veal brisket
– 400 g beef liver
– 100 g buckwheat
– 100 g lard
– 1 onion
– 1/2 bunch of parsley
– 4 tbsp. spoons of butter
– pepper and salt – to taste
Boil buckwheat in salted water until half cooked. Coarsely chop the liver. Finely chop the lard and fry in butter until golden brown. Then add chopped onion, liver, pour in a little water and simmer until done.
Pass the cooled mass through a meat grinder, mix with prepared buckwheat, beaten egg, salt and pepper. Mix the resulting filling thoroughly.
Chop the bones in the veal brisket, make a deep cut, rub inside and outside with salt and pepper, fill with the filling and place in the mold. Bake in the oven until done at medium temperature, basting with any juices and fat. Serve sprinkled with chopped parsley.
Baked pork with turnips, carrots, tomatoes, corn, garlic, rosemary, basil and thyme “Kirillovskaya”
– 800 g pork
- 2 pcs. turnips
- 3 pcs. carrots
– 2 tomatoes
– 100 g canned corn
– 1 lemon
– 2 cloves of garlic
– 1 tbsp. spoon of vinegar
– 1 teaspoon rosemary
– 1/2 teaspoon thyme
– 1/2 teaspoon chopped bay leaf
– 1/2 bunch of basil
– sugar, ground red pepper and salt – to taste
Lightly beat the meat on both sides, make a deep cut, rub inside and outside with a mixture of salt, pepper, rosemary, thyme and bay leaf. Then pour in freshly squeezed lemon juice, sprinkle with crushed garlic and place in a cool place for 20-30 minutes.
Grate the carrots and turnips on a medium grater, add salt and season with 2 tbsp. spoons of vegetable oil mixed with vinegar and sugar. Mix the resulting filling thoroughly.
Fill the marinated meat with the filling, fry in the remaining vegetable oil until golden brown and wrap in foil. Bake in the oven until done at medium temperature. Serve, cut into portions, garnish with tomato slices, sprinkle with corn and chopped basil.
Stewed pork with cabbage, radish, carrots, celery, marjoram, parsley and rosemary “Demidovskaya”
– 800 g pork
– 500 g cabbage
- 2 pcs. radishes
- 1 PC. carrots
– 1 celery root
– 2 onions
– 2 cloves of garlic
– 1 lemon
– 1–2 bay leaves
– 1 teaspoon rosemary
– 1 teaspoon marjoram
– 1/2 bunch of parsley
– 6 tbsp. tablespoons vegetable oil
– ground red and black pepper, salt – to taste
Chop cabbage, radish, 1 onion into thin strips, grind thoroughly, season with 2 tbsp. spoons of vegetable oil, salt and pepper. Mix the resulting filling thoroughly.
Grate the carrots and celery root on a medium grater, cut the remaining onion into half rings, and chop the garlic. Fry everything in 2 tbsp. spoons of vegetable oil until golden brown.
Lightly beat the meat on both sides, make a deep cut, fill with filling and secure the edges of the cut with wooden skewers. Roll in a mixture of breadcrumbs, salt, pepper, rosemary, marjoram and fry in the remaining oil.
Then pour in a little water, add fried vegetables, bay leaf, salt and simmer until tender. Serve, cut into portions, garnish with green peas, lemon slices and sprinkle with chopped parsley.
Baked pork with basil, cheese, sour cream, garlic, cilantro, oregano and tarragon “Tretyakovskaya”
– 700 g pork
– 3 tomatoes
- 1 PC. carrots
– 2 cloves of garlic
– 200 g sour cream
– 100 g of any grated cheese
– 3–4 tbsp. spoons of breadcrumbs
– 1 teaspoon of oregano
– 200 g basil greens
– 1/2 teaspoon tarragon
– 1/2 bunch of cilantro
– 1 tbsp. spoon of vegetable oil
– pepper and salt – to taste
Coarsely chop the basil greens and mix with the beaten egg. Add 1 tbsp. a spoonful of sour cream, grated cheese, chopped garlic, breadcrumbs, oregano and tarragon. Season with salt, pepper and mix the resulting filling thoroughly.
Beat the meat on both sides, make a deep cut, rub inside and outside with salt and pepper. Fill with filling and secure the edges of the cut with wooden skewers. Place in a mold greased with vegetable oil, pour in a little water and add the remaining sour cream.
Bake in the oven until done at medium temperature. Serve, cut into portions, garnished with slices of tomatoes, carrots and cilantro sprigs.
Stewed pork with mushrooms, tomatoes, garlic, ginger, green onions and parsley “Morozovskaya”
– 600 g pork
– 100 g dried porcini mushrooms
– 100 g pickled mushrooms
– 1 tomato
– 1 onion
– 4 cloves of garlic
– 100 g breadcrumbs
– 2 tbsp. spoons of tomato paste
– 1–2 bay leaves
– 1 teaspoon vinegar
– 1/2 bunch of green onions
– 1/2 bunch of parsley
– 1/2 bunch of green salad
– 4 tbsp. spoons of vegetable oil
– ground ginger, pepper and salt – to taste
Boil the dried mushrooms until tender, cool and pass through a meat grinder. Finely chop the pickled mushrooms. Fry chopped onions in 1 tbsp. spoon of vegetable oil, add all the mushrooms and simmer for 10–15 minutes.
Season the mushroom mixture with 3 cloves of crushed garlic, vinegar, pepper, salt and finely chopped green onions. Mix the resulting filling thoroughly.
Cut the pork into 2 parts, make a deep cut in each part, fill with filling and secure the edges of the cuts with wooden skewers. Dip pieces of stuffed meat in beaten eggs, roll in breadcrumbs and fry in the remaining vegetable oil until golden brown.
Then pour in a little water, add tomato paste, bay leaf, ginger, salt and pepper and simmer until tender. Serve, placed on green lettuce leaves, garnished with tomato slices, sprinkled with the remaining crushed garlic and chopped parsley.
Baked pork belly with eggplant, tomatoes, garlic, basil, dill and thyme “Plovdiv style”
– 800 g pork belly
– 4 eggplants
– 1 tomato
– 1 pickled cucumber
– 2 onions
– 5 cloves of garlic
– 1 lemon
– 1 teaspoon dried ground thyme
– 150 g breadcrumbs
– 1–2 bay leaves
– 1 tbsp. spoon of lemon juice
– 1 bunch of green onions
– 100 g basil
– 1/2 bunch of dill
– 200 g butter
– ground red and black pepper, salt – to taste
Chop the bones into the pork belly, make a deep cut and rub inside and out with a mixture of salt, pepper, garlic, thyme and rosemary. Add bay leaf, crushed garlic, sprinkle with freshly squeezed lemon juice and place in a cool place for 20-30 minutes.
Peel the eggplants, mince them, add salt and sprinkle with lemon juice. Finely chop the onion and garlic and fry in 2 tbsp. spoons of butter until golden brown. Coarsely chop the basil greens.
Mix all the prepared products, add breadcrumbs, the remaining softened butter and chopped green onions. Season with salt, pepper and mix the resulting filling thoroughly. Stuff the marinated brisket with it and secure the edges of the cut with wooden skewers. Place in the mold and pour in a little water.
Bake in the oven until done at medium temperature, basting with any juices and fat. Serve, cut into portions, sprinkle with chopped dill, garnish with slices of tomato and cucumber.
Baked pork belly with sauerkraut, apples, onions and parsley “Uryupinski style”
– 1 kg pork belly
– 100 g sauerkraut
– 4 apples
– 1 onion
– 1/2 bunch of parsley
– 100 g butter
– pepper and salt – to taste
Core the apples and chop finely. Squeeze the cabbage, mix with apples and softened butter. Mix the resulting filling thoroughly.
Chop the bones in the pork belly, make a deep cut, rub inside and outside with salt and pepper and fill with stuffing. Place in the mold and pour in a little water.
Bake in the oven until done at medium temperature, basting with any juices and fat. A few minutes before cooking, sprinkle with chopped onion rings. Serve sprinkled with chopped parsley.
Baked pork belly with buckwheat porridge, eggs, onion, lemon, parsley and Vorontsovskaya basil
– 1 kg pork belly
– 200 g buckwheat
– 2 onions
– 2 hard-boiled eggs
– 1/2 lemon
– 1/2 bunch of parsley
– 1/2 bunch of basil
– 100 g butter
– pepper and salt – to taste
Boil buckwheat in salted water until tender, season with 2 tbsp. spoons of butter and cool. Finely chop the eggs. Cut the onion into half rings and fry in 1 tbsp. spoon of butter until golden brown.
Mix all the prepared products, add chopped parsley, the remaining softened butter, salt and pepper. Mix the resulting filling thoroughly.
Chop the bones in the pork belly, make a deep cut, rub inside and outside with salt and pepper and fill with filling. Secure the edges of the cut with wooden skewers, place in the mold and pour in a little water.
Bake in the oven until done at medium temperature, basting with any juices and fat. Serve, cut into portions, garnish with lemon wedges and sprinkle with chopped basil.
Baked pork belly with mushrooms, onions, hot sauce, rosemary, garlic and dill “Princely”
– 800 g pork belly
– 200 g of any mushrooms
– 2 onions
– 2 cloves of garlic
– 100 g breadcrumbs
– 100 g spicy tomato sauce
– 1 teaspoon dried ground rosemary
– 1 teaspoon dried ground garlic
– 1 bunch of green onions
– 1/2 bunch of dill
– 200 g butter
– pepper and salt – to taste
Finely chop the mushrooms, onions and garlic, fry in 2 tbsp. spoons of butter until golden brown and cool. Finely chop the eggs. Mix everything, add breadcrumbs, chopped green onions, remaining butter, salt and pepper. Mix the resulting filling thoroughly.
Chop the bones in the pork belly, make a deep cut, rub inside and outside with a mixture of salt, pepper, garlic, rosemary and fill with stuffing. Secure the edges of the cut with wooden skewers, place in the mold and pour in a little water.
Bake in the oven until done at medium temperature, basting with any juices and fat. Serve, cut into portions, sprinkle with chopped dill and pour over hot tomato sauce.
Baked pork belly with minced meat, celery, tomato sauce, thyme, parsley and Peterhof tarragon
– 1 kg pork belly
– 200 g of any minced meat
- 1 PC. carrots
– 2 celery roots
– 1 onion
– 2 cloves of garlic
– 100 g sweet and sour tomato sauce
– 100 g breadcrumbs
– 1–2 pcs. radishes
– 1 tbsp. spoon dried ground thyme
– 1 tbsp. tablespoon dried ground tarragon
– 1 bunch of parsley
– 100 g butter
– ground red and black pepper, salt – to taste
Grate the celery root and carrots on a medium grater. Finely chop the onion and garlic. Mix everything, fry in 3 tbsp. spoons of butter until golden brown and cool. Then mix with minced meat, breadcrumbs, remaining butter, crushed garlic, chopped parsley, salt and pepper. Mix the resulting filling thoroughly.
Chop the bones in the pork belly, make a deep cut, rub inside and outside with a mixture of salt, pepper, thyme, tarragon and fill with stuffing. Secure the edges of the cut with wooden skewers, place in the mold and pour in a little water.
Bake in the oven until done at medium temperature, basting with any juices and fat. Serve, cut into portions, garnish with radish slices and sprinkle with sweet and sour tomato sauce.
Baked pork belly with minced meat, rice, spinach, olives, parsley and Macedonian garlic
– 1 kg pork belly
– 200 g of any minced meat
– 150 g rice
– 2 hard-boiled eggs
– 2 onions
– 2 cloves of garlic
– 4–5 tbsp. spoons of olives
– 1/2 bunch of parsley
– 1/2 bunch of spinach
– 150 g butter
– pepper and salt – to taste
Cook the rice in salted water until tender, season with 2 tbsp. spoons of butter and cool. Finely chop the eggs. Finely chop the onion and garlic and fry in 1 tbsp. spoon of butter until golden brown. Mix everything with the minced meat, add chopped parsley, the remaining oil, salt and pepper. Mix the resulting filling thoroughly.
Chop the bones in the pork belly, make a deep cut, rub inside and outside with a mixture of salt and pepper and fill with filling. Secure the edges of the cut with wooden skewers, place in the mold and pour in a little water.
Bake in the oven until done at medium temperature, basting with any juices and fat. Serve, cut into portions, garnish with olives and sprinkle with chopped spinach.
Baked pork belly with eggplant, cheese, red wine, olives, celery and parsley “Lisbon style”
– 1 kg pork belly
– 4 eggplants
- 1 PC. carrots
– 3 onions
– 3 cloves of garlic
– 100 g canned green peas
– 200 ml dry red wine
– 200 g of any grated cheese
– 100 g breadcrumbs
– 50 g pitted olives
– 1 tbsp. spoon of lemon juice
– 1/2 bunch of green onions
– 1/2 bunch of celery
– 1/2 bunch of parsley
– 200 g butter
– cloves, black peppercorns, ground black pepper and salt – to taste
For the marinade, mix wine with salt, peppercorns and cloves. Add chopped onion, grated carrots, chopped celery and parsley. Heat the mixture to approximately 50 °C and cool. Chop the bones in the pork belly, make a deep cut, pour in the marinade and place in a cool place for 20–30 minutes.
Cut the eggplants into circles, add salt and place under a press for 30 minutes. Finely chop the onion and garlic and fry in 1 tbsp. spoon of butter until golden brown. Mix all the prepared products, add finely chopped olives, grated cheese, breadcrumbs, remaining butter, chopped green onions, salt and pepper.
Mix the resulting filling thoroughly. Fill the prepared brisket with it. Secure the edges of the cut with wooden skewers, place in the mold and pour in a little water.
Bake in the oven until done at medium temperature, basting with any juices and fat. Serve, cut into portions, garnish with green peas and sprinkle with mayonnaise.
From the book The Kremlin Diet. Meat and fish dishes author Vishnevskaya Anna VladimirovnaSTUFFED SALMON FILLET Serves 4: 2 onions, 1 carrot, 2 stalks of celery, 1 teaspoon cumin, 600 g salmon fillet, 30 g dried apricots, 20 g ginger, 30 g walnuts, 20 g butter, 2 cloves garlic, 30 g vegetable oil, 500 g tomatoes, 0.5 teaspoon dried oregano, 1 orange,
From the book Studies on Nutrition author Mogilny N PStuffed turkey fillet 400 g turkey, 2 apples, 100 g prunes, 30 g butter, 1 teaspoon sugar. For breading: 3 tablespoons wheat flour. For the lezone: 2 eggs, 3 tablespoons of milk. Thinly beat the turkey fillet, sprinkle with salt, place minced meat in the middle.
From the book Meat and Poultry Dishes author Andreeva Ekaterina AlekseevnaStuffed roast rabbit Rabbit - 1 piece Pork liver - 1 piece Wheat bread - 100 g Ham - 100 g Pork peritoneum - 150 g Onion - 1 piece Spice - 50 g Margarine - 60 g Salt and ground black pepper to taste 1. Gut the rabbit, cut off the head, process it and
From the book Baby Food. Rules, tips, recipes author Lagutina Tatyana VladimirovnaStuffed turkey fillet Turkey fillet – 400 g Fresh apples – 2 pieces Prunes – 100 g Butter – 30 g Sugar – 1 teaspoon Wheat flour – 3 tablespoons Chicken eggs – 2 pieces Milk – 3 tablespoons Salt to taste 1. Turkey fillet is well beaten and sprinkled
From the book Homemade Meat Delicacies author Vasilieva Yaroslava VasilievnaApple stuffed with cottage cheese Apple – 1 pc. Cottage cheese – 1.5 tsp. Sugar – 0.5 tsp. Semolina – 0.5 tsp. Raisins – 0.5 tsp. Yolk – 1 pc. .Powdered sugar - 0.25 tsp. To prepare the filling, thoroughly rub the cottage cheese through a sieve and mix with semolina, sugar, raisins and
From the book Meat and Poultry Dishes by the authorMeat stuffed with cranberries or lingonberries 1–1.5 kg of beef or pork, 100 g of cranberries or lingonberries, 2 heads of garlic, peppercorns. Make deep cuts in a piece of meat and put cranberries or lingonberries in them, mixed with crushed garlic and coarsely ground
From the book Jellied and other fish dishes author Cooking Author unknown -Stuffed fillet Cut the fillet lengthwise, beat it, put soaked and pitted prunes and sliced apples on top. Roll the meat into a roll and tie tightly. Then fry in very hot fat, add salt, pour in a little water, solution
From the book Stuffed Dishes author Treer Gera MarksovnaStuffed fillet 1 kg fish fillet, 250 g stale bread, 3 onions, 2 tbsp. tablespoons vegetable oil, 1 egg, 500 g tomato sauce, 1/2 teaspoon granulated sugar (optional), salt, pepper. Preparation of the filling: cut the bun and soak in water. Then squeeze it out a little.
From the book 800 dishes for fasting days author Gagarina ArinaStuffed meat Baked beef tenderloin with cauliflower, pickled cucumbers, rosemary, sage, tarragon and cilantro “Velikosvetskaya” – 800 g beef tenderloin – 400 g cauliflower – 1 pickled cucumber – 3 garlic cloves – 150 g sour cream – 3 boiled
From the book 1000 dishes from the liver, kidneys, heart and lungs author Kashin Sergey PavlovichMeat stuffed with cranberries What you will need: 1 kg of beef (in a whole piece), 200 g of cranberries (or lingonberries), 2 heads of garlic, ground black pepper, salt And we begin to cook: Make deep cuts in the meat, rub with crushed garlic, salt and pepper. Into the cuts
From the book Cooking in the Oven author Kostina DariaStuffed heart Ingredients 1 beef heart, 3 onions, 3 carrots, 1/2 cup vegetable oil, 2 cups meat broth, 1 bay leaf, 4 allspice peas, ground black pepper, salt. Method of preparation Cut the heart lengthwise and soak in cold
From the book Lenten Cuisine. 600 delicious recipes author Shabelskaya Lidiya OlegovnaHeart stuffed with liver Ingredients 500 g veal heart, 200 g veal liver, 80 g bacon, 70 g ham, 1 egg, 2 cloves garlic, 1/2 cup dry red wine, 1 cup beef broth, 1/2 cup milk, 4 tablespoons butter, 2 tablespoons
From the book of 100 recipes for love dishes. Tasty, healthy, soulful, healing author Vecherskaya IrinaStuffed cod fillet 150 g cod fillet, ? eggs, 10 g butter, 30 g onions. For tomato-wine sauce: 50 ml fish broth, 4 g wheat flour, 15 g butter, 30 g carrots, 25 g onions, 6 g parsley root, 35 g tomato pasta, 1 glass of wine, pepper,
From the author's bookAvocado stuffed with tomato 1 avocado, 1 tomato, 2 tbsp. l. chopped red onion, a few sprigs of cilantro or parsley, salt For dressing: juice of 1 lemon, 2 tbsp. l. olive oil, salt, pepper to taste Cut the tomato, remove seeds, cut the pulp into small pieces
From the author's bookAvocado stuffed with dried apricots 2 avocados For the sauce: 100 g apricots, 150 ml apricot juice, 2 tbsp. l. walnut oils, 2 tbsp. l. sugar, 1 tbsp. l. apple cider vinegar For minced meat: 100 g dried apricots, chopped walnut kernels Minced meat. Wash dried apricots, pour hot water for 20–30 minutes.
From the author's bookMeat stuffed with mushrooms Ingredients: 1 kg of pork tenderloin, 200 g of fresh mushrooms (white, champignons), 1 onion, several pieces of loaf, 200 g of mayonnaise, 200 g of cheese, 5 cloves of garlic, ground black pepper, salt. Rinse the piece of pork cold water, rub with salt and pepper. In meat