To mix the meat of a four-legged animal and a bird for minced meat is a sacred thing. For example, for Siberian dumplings in the old days, minced meat was always prepared with game, and often this game turned out to be the meat of taiga poultry. I didn’t have a taiga bird at hand, but I did have a well-fed turkey. Considering that turkey meat is low-fat-rather, dietary, and the dish I conceived is not for those who are on a diet, I added a pork neck and some lard. Instead of the usual loaf soaked in cream, I used raw potatoes.
Thick, rich soup with meat broth with a bright aroma. It is interesting in taste – nutritious and rich. Eggplant combined with tender broccoli and a spicy pepper accent make up the ensemble of the first course.
Today I will make cutlets according to an ancient recipe that I was taught for the first time in my life. But I will make some changes to this recipe. I will describe the original recipe and today’s one. If you are interested, please come in. Cutlets are very tasty, meat and juicy.
Baking anything in foil-meat, fish, poultry, vegetables – almost always gives a perfect result. The product retains its natural taste and is stewed in its own juice. Pink salmon itself is not fat at all, so I always baked it, stuffing it with lard.
I am a supporter of economical farming and often try to cook from budget products. But this does not mean that budget dishes are not delicious. On the contrary, my culinary philosophy – even from simple products you can prepare a delicacy! This terrine is made from beef liver, pork skin and vegetables. And the result is very decent.
Breakfast of the day is offered to your attention. If you wake up early and are ready to do some magic in the kitchen – this recipe will come in handy. Elastic tender pancakes with cheese and sausage filling are an easy way to pamper your household.
I have two favorite ways of salting lard. I posted them here. But they are increasingly suitable for cooking thick fat without layers of meat or when there is very little meat.
Any sausage cooked at home, without preservatives, is undoubtedly delicious and there is confidence that it contains only natural, proven and fresh ingredients.
This pike is fundamentally different from the traditional Jewish dish “gefilte fish” in two ways. Firstly, the fish is baked in the oven, and not boiled, as it should be according to Jewish tradition. Secondly, and this is the most important thing, there is no matzo or breadcrumbs in minced meat, but lard is added to it. The above, however, does not make the dish any less delicious.
