Juicy and spicy chicken breast with rosemary, Basil and thyme, with potatoes on ketsi. A frying pan made of red clay (smaller size) or black stone (larger size). It is used in Georgian cuisine. Allows you to prepare juicy flavorful dishes with a minimum amount of fat. Have the same property of the Russian Latka and Bulgarian SAC. You can use any clay dishes for baking in the oven. Healthy food.
Carp has good, tasty meat, its only drawback is a lot of small intermuscular bones. So, if you are confused, you can safely replace potatoes with less bony fish, such as dorado. Today I was lucky enough to buy freshly caught fish, and I tried to give it a decent design. The recipe is simple, the fish is cooked quickly. And it turns out at the same time delicious and festive beautiful.
The main advantage of soy sauce marinade is that the meat does not need to be marinated for a long time. In this case, the dish turns out to be rich and low-fat.
Potatoes with spices and vegetables: bell pepper; onion; garlic, rolled in white breadcrumbs and olive oil, baked in the oven. This is practically an independent dish, but you can also use it as a side dish to some meat or fish. Suitable for a festive table. This is a very tasty potato!
Meatballs are a universal work of culinary art. The history of their origin is interpreted in different ways, and it is attributed to both Persia (Iran) and Ancient Rome. I suspect that the idea of chopping meat with spices, and sometimes cereals (kufta, meatballs – the same meatballs, only larger) was in the air on different continents. There, on the other, and settled.
Brizoli is the Greek name for fried pork loin. Do not confuse this dish with Italian ham brizola. The main set of spices in the marinade determines the taste of this dish.
I found a chicken basturma on the website, but with a different set of spices. That’s why I’m publishing my own version. This basturma is not inferior in taste to traditional beef, but it is much softer. It’s not that hard to cook.
