/ / Recipes of the second course for a holiday

Recipes of the second course for a holiday

Chicken Cornish stuffed with mushrooms</ P>
  • Chicken-cornish-1 pc.
  • Black truffle-2-3 g
  • Champignons-4-5 pcs.
  • Bulgarian pepper-20 g
  • Spinach-handful
  • Garlic-1 clove
  • shallot
  • 15 g salt
  • Pepper - to taste
  • Olive oil-1-2 tsp.
  • Thyme - several branches

Method of cooking:

1. Separate the chicken skin in the area of ​​the breast and stuff this space with twigs of thyme and thin slices of truffle (fresh or canned). If there is no truffle, use garlic slices and fragrant herbs. 2. Spinach rind into slices, mushrooms and Bulgarian pepper cut into slices. 3. Fry the olive oil first with mushrooms, then add the crushed garlic, shallot, spinach and bell pepper. Ambassador and pepper. The filling is ready. 4. Chicken salting, sodium black pepper and paprika. 5. Paint the bird and oil it with olive oil. 6. Put the prepared carcass in a hairpin: to make it, moisten the parchment and bury the edges so that the "dish" turns out. Bake the chicken for half an hour at + 220 ° C. The hairpin is needed to keep the juice, which is formed during cooking, on the plate.

Tazhil of chicken

Ingredients

  • Chicken breast-150 g
  • Olives-6 pcs.
  • Lemon -1/4 pcs.
  • Lemon peel-1/4 pcs.
  • Curry pinch
  • Tandori (Indian spice) - pinch
  • Garlic-1 clove
  • Salt, pepper - to taste
  • Olive oil-1 tbsp. a spoon

Method of cooking:

1. Cut the chicken breast into cubes. 2. Put the chicken pieces in a special pottery with a high lid - tazhinnitsu. Pour the meat with lemon juice and add grated zest. If you do not find a tazhinnitsu, bake a dish in a clay pot. 3. Add the canned olives and a little juice from the jar to the dish. 4. Put curry and Indian tandori spice. 5. Add the olive oil, salt, pepper and mix everything. 6. Bake for 20 minutes at + 180 ° C and serve directly in the tazhinnitse.

With pickled cucumbers

  • Milk -1 glass
  • Yeasts - 20-30 g
  • Flour - 4 cups
  • Eggs -1pc.
  • Butter-4 tbsp. Spoons
  • Sugar - 1-2 tsp.
  • Salt-1/4 teaspoons

For filling the dish:

  • Pickled cucumbers - 3 pcs.
  • Onion-2 pcs.

In warm milk, stir the yeast until theyCompletely do not dissolve. Razotri egg with salt and sugar, pour in milk with yeast, pour in flour and knead dough. At the end, add the melted butter and mix until the weight stops sticking to your hands. Ready the dough lightly sprinkle with flour, cover with a napkin and put in a warm place. When it rises, it needs to be hampered and given again to come up. After that you can start the oven. Dice pickles and pickled cucumbers. Fry them separately in vegetable oil and mix. Pile the patties and fry them in a frying pan.

Borscht

  • Beef-200 g
  • Pork-200 g
  • Chicken - 200 g
  • Cabbage-250 g
  • Beet-2 pcs.
  • Flour -1 tbsp. a spoon
  • Onions -1 pcs.
  • Prunes-50 g
  • Raisin-50 g
  • Tomato juice-50 ml
  • Vodka-50 ml
  • Sour cream-100 g
  • Butter -1 tbsp. a spoon

Put the meat products in a saucepan and pour themWater, so that its volume is twice as large. Put on fire and cook until half cooked. Beet and onion finely chop or sodium on a large grater and fry in butter until completely softened. Then add prunes, raisins and a spoonful of flour mixed with tomato juice and vodka, mix well and put out. In the boiling broth put a large chopped cabbage, after 10-15 minutes. Add the stewed vegetables and cook until the products are softened. Before serving, put sour cream in the borsch.

Cream of Jerusalem artichoke

Ingredients:

  • Jerusalem artichoke - 700 g
  • Potatoes - 200 g
  • Breast of duck (smoked) - 150 g
  • Vegetable broth - 0,5 l
  • Cream - 200 ml
  • Butter - 1 tbsp. a spoon
  • Parsley - for decoration
  • Salt, pepper - to taste

1. Topinambour thoroughly washed and cook for 15 minutes in salted water. The tubers cool, clean and cook for another 10 minutes in another water, boil the peeled potatoes, cut the boiled tubers into cubes and grind them in a blender until a puree state. Put it in another bowl i-2 st. Spoons of mashed potatoes, and in the rest add vegetable broth, salt, all well beat up and slowly bring to a boil. At the end, put the butter. 4. Defer the vegetable mashed potatoes in a mixer or blender, add cream, pepper and beat until a thick foam forms. 5. Cut the smoked breast into thin slices. 6. Ready soup cream spread on plates and put slices of smoked breast into it. Add a little whipped cream on top and decorate with parsley.

Salmon Terrine

  • Fillets of fresh salmon - 400 g
  • Frozen green peas - 2 cups
  • Eggs - 5 pcs.
  • Cream 33% - 4 tbsp. Spoons
  • Carrots -1-2 pcs.
  • Zucchini -1 pcs.
  • Salt, white pepper - to taste

1. Green peas boil in salted boiling water, then cool with cold water. Carrots and zucchini broth and crushed. 2. Cut the salmon fillets into pieces, add cream and eggs. Mass of ampoules, pepper and grind in a blender. 3. Lubricate the butter with a rectangular baking dish. Lay the first layer of salmon, followed by green peas with carrots and zucchini. Then make another fish layer, vegetable and fish again. Cover the form with foil (oil it with oil), put in a container of boiling water and cook in the oven on a steam bath at 180 ° C for 50 minutes. 4. Allow the terrine to cool and wrap it with salted salmon.

Divide from cheese

  • Egg whites - 4 pcs.
  • Hard cheese - 200 g
  • Bread crumbs - 3-4 st. Spoons
  • Green parsley - for decoration
  • Pepper - to taste
  • Deep-frying oil-1L

Grated cheese on grater. Chilled proteins thoroughly whisk. Quickly mix the whipped foam with the grated cheese, pepper and form the balls. Roll the cheese balls in breadcrumbs and deep-fry until golden brown. Serve with parsley.

Berry sabayon

  • Fresh or frozen berries - 0.5 kg
  • Yolk - 4 pcs.
  • Brown sugar - 75 g
  • White wine-125 g
  • Vanilla sugar -1 hour. a spoon
  • Lemon peel - from the fetus
  • Almond powder-50 g

Whisk yolks with sugar in a water bath. Add vanilla sugar, lemon zest, wine and continue to beat the mass to air foam. Remove the Sabayon from the water bath and add almond powder to it. In the refractory cups put any fresh or thawed berries (raspberries, strawberries, blueberries) and fill them with a sabion. Bake for 3 minutes.

Apple rings

  • Apples - 4 pcs.
  • Flour - half a glass
  • sugar - 2 cups
  • ground cinnamon - 1h. a spoon
  • rum - 3 tbsp. spoons
  • baking powder for dough - 1h. a spoon
  • Eggs - 2 pcs.
  • beer - 2 tbsp. spoons
  • Powdered sugar - 2 tbsp. Spoons
  • vegetable oil - for deep-frying
  • Salt to taste

Apples peel and seed, cutcircles. Sprinkle some of the sugar mixed with cinnamon, rum fields and let stand for 30 minutes. For batter, mix the flour with the baking powder, add salt, egg yolks, 2 tablespoons of vegetable oil, gradually pour in the beer and put the whipped proteins. Prepared apples dip in dough and fry in deep-fried 8 minutes on both sides until golden brown. 4. Finished ringlets take out a noise and let drain off the oil. Hot apples sprinkle with powdered sugar.

Carrot syrups

  • cottage cheese - 800 g
  • carrots - 300 g
  • Butter - 20 g
  • semolina -1 tbsp. a spoon
  • eggs -1 pcs.
  • sugar - 2 cups
  • Flour -1 glass
  • ghee - 50 g
  • sour cream - 200 g

1. Peel carrots and sodium on a fine grater. Let it in for 15 minutes in a small amount of water with the addition of oil, then with a thin trickle of semolina and cook for another 10 minutes. 2. Cool the mass, mix with the wiped cottage cheese, egg, 2/3 of the flour, sugar, mix well. 3. From the finished mass, make "balls". Strain them in the remaining flour and fry in a hot frying pan on both sides until a crusty brown.

Salad from an octopus

  • octopus - 1600 g
  • bean pods - 400 g
  • cherry tomatoes - 320 g
  • red onion -135 g
  • celery -135 g
  • bay leaves -1 pc.
  • carrots -135 g
  • parsley - 30 g
  • garlic - 30 g and lemon-270 g
  • basil-135 g
  • pine nuts - 30 g
  • Parmesan -135 g
  • olive oil - 400 g

1. Octopus boil with salt, pepper, bay leaves, carrots, celery and onions (it should become soft). 2. Welded octopus in a warm water, cut into pieces. 3. Beans boil in salted warm water, throw in a colander. 4. Mix the octopus with beans, red onions, parsley, garlic, cherry tomatoes. Fields with olive oil, sprinkle with lemon juice.

Tagliatelle with shrimps and zucchini

  • Tagliatelle barilla - 320 g
  • shrimps - 40 pcs.
  • zucchini -1.5 pcs.
  • Garlic - 2 cloves
  • Butter - 60 g
  • rosemary 1 branch
  • white dry wine (masi, antinori) - 70 ml
  • fish broth - 80 ml
  • olive oil - 40 g
  • lemon peel -1 g
  • salt, pepper to taste

1. In a hot-fried sauté pan, fry in olive oil crushed garlic and rosemary, add shrimp. Pour in the wine, cover and carcass for 2-3 minutes. 2. Add fish broth and butter. Pour out the liquid onto a 1/3-put zucchini green portion cut into thin strips. Stir, add salt and pepper to taste. 3. Boil the tagliatelle in salted water. 4. Mix the hot sauce with the ready-made tagliatelle, add the zest and put it in a deep saucer. 5. Before serving fields with olive oil, decorate with fresh herbs.

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