Assorted meats. Straw from meat and meat gastronomic products Assorted with seaweed

Zhodne sacredly cannot do without slicing. Incredibly, supermarkets sell a lot of prepared products so that you can prepare assorted meats. Or you can do everything on your own in such a way as to make the most efficient branch of culinary art. Let's take a look at the number of options.

What are the vicorista products for assorted meats?

To prepare assorted meats, you can buy any kind of meat sprouts. This could include boiled pork, balik, cowbass, and brisket. Moreover, you can roast the meat of the rich harvest. We will list a few recipes in our statistics. Zagalom, there are no common rules and boundaries. Rely on the luscious taste.

How to beautifully arrange assorted meats?

If you want to celebrate the holy table, you can’t do without meat. Alas, there is a smut here - remember about those that were lying around before serving. If you just cut the same cowbass and it won’t be original. It is necessary to arrange everything so that it looks like a culinary masterpiece.

To ensure that the cut of meat turns out beautiful, add some green lettuce leaves, slices of cucumbers, cherry tomatoes, olives, black olives, and curly parsley. Take everything that is at hand and, as it seems, get creative. We'll show you a bunch of butts that you can serve assorted meats. The design (photos, statistics, showing a variety of options) can be made more original.

Little tricks

Assorted meats will look beautiful if the sliced ​​balik is shaped like a tube or roll. In addition, you can fill these envelopes with pate and add vegetables to make a hearty snack. In the middle of the serving, you can put sauce, ketchup, mustard. Let's add some color to the grains of the pomegranate. And from green cybula you can make curly serpentine.

Assorted meats, as well as fruits, can be decorated with live flowers. Such a cut looks even more festive and exotic.

Like original cowbass, decorated with a few arugula gills, it looks appetizing and very tasty, no worse than in a restaurant. So don’t hesitate to experiment with your culinary creativity.

The excellent appearance of the slice is decorated with leaves of Chinese cabbage, corn, canned cabbage, and peas. It tastes wonderful with grapes, lemon and kiva.

In expensive restaurants, to add flavor to the sliced ​​dish, sprinkle the plate with spices.

M'yasna Troyanda

People often decorate cold weather with Trojans. Well, as a matter of fact, here, as it seems, everything is lying there for the sake of freedom and possibilities. Whatever the case may be, it will turn out very beautifully.

Instructions for preparing this decor:

You can try the original three, for which you cut the middle from one type of meat, and the pellets from another, or combine cowbass with balik. The flower will look different. Decorate the assorted meats (photo taken from the article) with trojans - this is a long-term solution, as it will not require much effort, and the result will complete the whole process.

Assorted meats with your own hands

You can prepare the meat appetizer with your own hands. For this you need to stock up on the following products:

1. Pork (nashiok) – 2 kg.
2. Veal vizka – 0.5 kg.
3. Chicken fillet – 0.4 kg.
4. Pickled chili peppers - to your liking.
5. Crane - half a glass.
6. Volosky peas - one third of a glass.
7. Dried oregano – 1 tsp.
8. Black chalk pepper – 1 tsp.
9. Strength behind the relish.
10. Dry red wine - 0.5 cups.
11. Olive oil - 0.5 cups.
12. A bunch of parsley.

The set of spices can be changed to suit your taste.

How to prepare assorted meats? The recipe is simple to finish. Take the pork and rinse it in water, and then dry it with a towel. Next, we cut the stitches with strips (skips) from both sides, across, not reaching the edges. It's a kind of zigzag.

Chicken and veal cut into slices (up to a centimeter of slices). Their quantity is due to the number of cuts in pork.

Sprinkle oregano, black pepper, and cumin on a plate, grinding them at the mortar at the back. Then this sum of spices is poured with wine, otto and olive oil. Add salt and mix everything well. Let's coat the nashes with the marinade, and just soak the chicken and veal. Detail the greens. Peas, chasnik and chili peppers can also be finely chopped.

Let's take two plates. For the pepper we put half of the whole mixture of peas, greens and peppers. And in the other - a piece that was lost, and I will give it back to the crane.

Now you need to stuff the pork. In one slot we will put minced meat from the first plate and shreds of veal, and in the other slot we will put a mixture of crane and chicken. So, according to the plan, we stuff the entire nashinik. Threads can be used to bind meat together. If you have run out of marinade and filling, you can spread them on the animal’s necks.

Now our meat is placed in the baking sleeve. Use toothpicks to break a hole in the hole so that the steam can escape. Place the oven in the heated oven. Bake for two years.

After the end of the hour, we take out our assortment, give it a chance to cool, and remove the sleeve. The virus may leave unharmed. Then we put it under rotting conditions for ten years in a cold place.

Our assorted meats are ready. The photos presented on the page demonstrate other options for decorating such herbs. If you are a gentleman, you can learn the recipe by adding your own. I've already thought about it, I can fantasize. Especially with the decor!

Well, let’s go back to our chastuvannya. Serve with wine.

Homemade brisket

We would like to give you another recipe for preparing savory, juicy and appetizing meat. This will be a loin, marinated at the side of the boiled salmon.

To prepare it, you need to take pork lard with well-drained meat. You can, of course, eat the loin.

The first thing is to prepare the brisket in an enamel pan.

For a liter of water we take:

1.Sil – 0.5 bottles.

2. Tsibuleve lushpinnya.

3. Chasnik – a bunch of cloves.

4. Spices for your taste.

We put our lard in the villages so that it is completely buried in the middle. Everything needs to be put on the stove and boiled for ten minutes. Then clean the pan from the fire. Let it cool and let it sit for a while longer. Then remove the loin, smear it with seasoning, and season it with spices. The whole thing will be ignited and put in the refrigerator for further use, and then transferred to the freezer. As only a product is freezing, it can be ingested.

The brisket prepared in this way has a very charred color, otherwise it is smoked. You can also choose from the Assortment, the design of which we will master, appear brighter and unpretentious. This plays into the hands of the cutter.

Assorted seaweed

There are so many options for beautifully decorating and serving assorted meats. Recipes with photographs demonstrate the uniqueness and deliciousness of herbs. And, of course, help the cob rulers to touch the subtleties and wisdom of cooking and embellish the dishes that are served on the table.

Meat can be eaten with a variety of foods. Stuffed with seaweed. To prepare this recipe, we need to take the following set of products:

1. Yalovichina – 0.3 kg.
2. Pork – 150 g.
3. Chicken breast – 150 g.
4. Morkvina – 1 pc.
5. Morska cabbage – 100 g.
6. Chicken eggs – 6 pcs.
7. Milk – 50 ml.
8. Oliya - 2 tablespoons.
9. Salt, crepe, black chalk pepper.

Ozhe, mi gotuvatimemo yaskraviy with sea cabbage. For this purpose, we wash the pork and cowhide, and then dry it. Yalovichina will be cut into two pieces. There are visible cross cuts on it. Cover with grub spit and beat well to form thin layers. Rub the salsa with pepper. One piece of cowhide meat is still to be added.

Eggs need to be beaten with milk and poured into a frying pan and cooked for five minutes. Then it will be possible to cool down your mind.

Now let's try the chicken breast. Scoop the rind, then add salt and pepper. Grind the beans until white. Add more crop. The carrots need to be boiled, peeled and thinly sliced ​​first.

We put chicken on the scraps of cowhide that we have lost, and for the animal we smear everything with cow's milk and add carrots. A different roll is hot, and yet another roll is creaky. All this beauty needs to be cooked in a steam bath for about 50 minutes. The meat becomes soft.

Before serving, slice the roll thinly and garnish with vegetables and herbs. The Axis won another assorted meat. The stock of cuts can be even more varied. The decals can be combined, seemingly uncombined products. And the result must be respected and quieted.

Product upgrades

While you're getting ready, think ahead about how you want your assorted meats to be served. Decoration (photos will help you understand) will take place at any time, until your grass becomes the color of the table. And don’t forget about the possibility of combining products. The cut sirene looks even better than the meat. You can select a number of views. Cut the skins from them into cuts (into scrapers, slices, cubes). And then boldly decorate your creation with ore. In addition, you can make compositions using blackened balls of meat and siru. Here you can get creative.

And there are so many options for love - here your fantasies can also run wild. Who said that assorted meats are just balik, kowbasi and other cuts? No way! Baked with fruits of relish look no less appetizing than fruit herbs on any table.

Replacement of Pislyamov

Take note of the original and beautiful design of the cuts, combine our options with your own ideas - and you will get a unique Yuletide treat. We wish you good appetite!

Great meat assortment

Technology of preparation and decoration:
1. Cut the meat into thin slices. A chicken and a cowbask - for portioned pieces. (Do not mix vegetables with broth). Serve with tomatoes and lemon. Serve green sauce okremo.
2. For the great meat assortment: place the veal in a saucepan, cover with water until coated, add salt, and cook for about 1.5 years. At the same time, boil salted water in another saucepan, add peppercorns and add yam. Zmenshiti, after 30 centuries. add chicken, dry herbs and cook until tender. Coarsely chop celery, carrots, leeks, shallots, place them with the veal in a third saucepan, and cook for about 1 year. Pierce the cowboys in a few places, place in a frying pan, add water and simmer. Cool and clean the cow tongue. Before serving, warm up with broth. (Assorted meats are stored for 1 day)
3. For the green sauce: puree parsley, anchovies, chasnik, capers and zhovki into a blender. Add olive oil little by little to thicken the sauce. Refill with otstom. (Green sauce will keep for 1 day)

Yield 1 serving: 380 g.

Vipadkova article for Collection of recipes

Recipe for the dish. Fish “Sil” with shrimps

Fish "Sil" (fillet) 270 g
Zucchini 50 g
Spinach 80 g
Tsibul shallot 30 g
Shrimp 40 g
Tops 35% 70 g
Sauce "Bile wine" 150 g

For the Bile Wine sauce:
Tops 50 g
Bile wine 30 g
Rib broth 10 g

Place the prepared shrimp without the head on the fish fillet, broil so that the tail of the shrimp is visible and squeak with a skewer. Let the roll soak in the White Wine sauce. To garnish the zucchini, spinach and shallots, add white wine and tops. Place the fish and side dish on a plate, garnish with herbs.

Recipe for the dish. “Chauffroy” from salmon

Syomga m/s 38 g
Cold-smoked butter 20 g
Granular caviar 3 g
Avocado puree 75 g
Tiger shrimp 1 piece
Greens 1 g
Mayonnaise-jelly with flying fish caviar 120 g

For the avocado puree:
Avocado 600 g
Lemon (sic) 50 ml
Tops 300 ml
Dry white wine 50 ml
Strength behind the relish

For mayonnaise-jelly with summer fish caviar
Lanspig ribniy 705 g
Hydrogen 15 g
Mayonnaise 305 g
Flying fish caviar 47 g

For mayonnaise: add mayonnaise, summer fish roe and mix. Cut salmon fillet and salmon into cubes, pour mayonnaise-jelly into a special form and place in the refrigerator until completely chilled. Ready to cook the dish. Before serving, place fluffed green water, tiger shrimp and granular caviar. After adding a pastry bowl, top the plate with avocado puree. For avocado puree: peel the avocado, skin and brush, sprinkle with lemon and salt. Grind in a processor with added lemon juice, a splash of dry wine.

Technological map No. Sliced ​​meat 200 g, portion (Collection of recipes for herbs and culinary herbs for
communal food establishments. Order of the Ministry of Trade dated 07/06/99 (484)

VIMOGI TO SIROVINI

Foodstuffs, grub products and prepared drinks that are cured for cooking Cutted meat 200 g, portion, must be in accordance with the requirements of the working population, and are accompanied by supporting documents that confirm their safety. Yes (certificate of conformity, declaration of conformity, etc.).

Baked boiled boiled pork - a late piece of baked pork neck, pork neck, stuffed with chasnik and spices. Chicken roll, stuffed with omelette, shredded beef, cheese and dried apricots - richly flavored, freshly prepared.

The cut has a solid structure that will not fall apart. It is not permissible to introduce stale rolls from third-party, non-dominant fresh products or smell.

Pork roll, in the middle there is liver pate with small pieces of apples.

Basturma - cured cheese from cowhide meat.

Lettuce is a young leaf of a single-growth plant. The stinks have a rounded shape, wilted edges. Zibrani on the zagalny stem. Lettuce leaves are bright green in color.

The parsley is fresh, without any yellow, rough stems or leaves.

Mustard is a cold sauce made from dry mustard, boiled water, salt, and zucchini.

Mustard and horseradish – ham sauces, packaged.

RECIPE

PREPARATION TECHNOLOGY

Peel the lettuce leaves and parsley, wash under cold running water, and dry.

Meat products are cut into slices across the grain. Place horseradish and mustard sauces in a gravy boat.

Place the sliced ​​meat on the dried lettuce leaves. Place gravy boats with horseradish and mustard at the center of the rim. The straw is decorated with a sprig of parsley.

Characteristics of the finished herb and culinary herb

Meat products are cut into slices and placed in a serving bowl on lettuce leaves. Garnished with a sprig of fresh parsley. Okremo in gravy boats - horseradish and mustard.

Consistency Meat products retain their strong structure and are easy to cut.

The smell and relish The color and smell are powerful of sour meat products, fresh herbs, sauces.

Norm of microbiological indicators for this herb (virus)

Norm of physico-chemical indicators for this herb (virus)

Roast beef

Cold meats and snacks

To prepare cold meats and appetizers, use gastronomic products (shred, kovbasa), meat preserves (veal, pig, veal, pork, lamb, poultry), lubricated products (veal, veal, pork, poultry, venison, rabbit ), as well as by-products from meat of great and friable leanness, which are cooked (meat, heads, legs, pork of great and fried leanness) or greased (liver).

To prepare boiled meat, use 2-3 kg of large-piece cut meat; for lubricated meat, use a crease, thin or tough edge, veal, pork, lamb hind legs.

Meat products, subjected to thermal processing, are cooled and stored at a temperature of 2-6°, cut before serving.

Cold herbs and appetizers are widely popular: shank with garnish, assorted meats, greased and boiled meat, pig with horseradish and jellied, poultry, stuffed with mayonnaise, meat and pork ptah flood, yalovichy yalovichy or pig ta in.

Before all the cold meats and meat products of the deli are served, side dishes of vegetables and pickled fruits are served. Horseradish sauce and mayonnaise are served until sauce is added. Standards for the main product of cold meat and snacks are 75, 100, 125 g; side dishes -75, 125, 150; sauces -30, 35 rub.

Large pieces of cheesecloth, with a thick or thin edge, are coated in the usual way until the brown crust is set, and then put in the cupboard and poured through the skin with 5-10 minutes of juice until set. The roast beef can be fried until fully cooked (the meat is brown in the middle), until the middle stage of frying (the meat is brown in the middle) and until the crust is set (the meat is bloody in the middle).

Cut the roast beef into thin strips across the grain (2-4 per serving) and place on a plate. I will place it on the right side; garnish of boiled carrots and potatoes, cut into small cubes, cucumbers, cut into circles, a slice of tomatoes and salad with pumped cabbage. As a side dish, you can also add meat jelly, finely chopped pickled fruit, and planed horseradish. The straw is decorated with green lettuce leaves and shaved horseradish. At the gravy boat you can serve mayonnaise sauce with finely chopped gherkins, mayonnaise sauce with peccoli or horseradish sauce with otstom.

This product's warehouse includes a selection of three or more types of meat products. For example, roast beef, greased veal, shank, greased chicken or boiled milk, smoked cowbass, greased pork, greased chicken, etc. galantine) and in.

There are many ways to decorate assorted meats to satisfy the artistic taste of cooks. Axis two of them.

1. Place a fresh tomato in the middle of the round herb, stuffed with vegetable salad. At the end of the fight

Place one burnt piece of roast beef at a time, place a piece of greased veal and shreds along the edges. The straw is decorated with fresh cucumbers, sliced ​​rounds, slices of red tomatoes, lettuce leaves and sprigs of parsley. Horseradish and otstom are served at the sauce boat.

2. Place half of the greased hazel grouse on the round grass. Bilya nogo place valovan with capital salad. Place a piece of chicken galantine and dry smoked cowbass along the edges. The straw is decorated with pickled tomatoes, chopped slices, halves of pickled plums, lettuce leaves, and parsley. Sauce – mayonnaise with gherkins.