Best Food Recipes 2023 Step by Step with Pictures
Meat snacks, cold and hot, will decorate any table. You can serve them with any vegetables baked in dough, salads, canapes, tartlets, rolls, snack cakes.
The basis of success is the choice of high-quality meat, preferably its fillet part, tender and fresh. Meat can be any: beef, pork, lamb, chicken, turkey. Cooking technology: frying, baking, salting, drying, drying, boiling in water or steamed – recipes for meat snacks are diverse, choose for every taste.
In order for the preparation of meat snacks to bring joy not only to the cook, but also to the guests, decide in advance on the choice of a recipe with a photo. The beauty is that you can prepare the dish in advance by storing it in the refrigerator. Especially if it is sausage, ham, roll or cold ham, boiled pork, which are cut into portions when served. It is more difficult with small rolls – they must be prepared directly on the day of serving.
The main thing in a meat snack is a beautiful slicing and serving. The thinner the slices are cut, the more beautiful they look on the plate. Slices of meat are laid out overlapping in a circle, diagonally. In the center is a flower made of tomatoes or carrots, from below – green lettuce leaves. The roll is cut thicker so that the filling does not fall out and is also laid out on an oblong dish with vegetable decorations. It’s convenient to paint fried meat or a roll with mayonnaise from a bag – it’s simple and cute. Moreover, it is not necessary for the guest to eat it – scrape it off with a knife and put it aside.
Pork meat snacks are more festive dishes and appear on the tables more often because of the delicate structure and taste of this meat compared to other varieties. They can be used to prepare complex dishes: salads, rolls with rich fillings, snack cakes, assorted canapes and tartlets.
In fact, nuggets are a chicken fillet dish, it is well known. But why not cook nuggets from another type of meat in the same way as chicken ones are cooked? Pork tenderloin is quite tender and juicy for this. And the most important thing in nuggets is a crispy crust and juicy filling. I took a pork vertebral tenderloin for cooking – a useless muscle and therefore soft, almost without veins. I cooked nuggets in two ways. I will describe both options, but I admit that I liked the second one more.
