How to prepare tasty steak
You need to take: pork (loin) 500 g, egg, breadcrumbs, 2 tablespoons ghee, butter, canned peas 1 Bank, greens, ground black pepper, salt.
Cut into pieces of loin, season to taste, then book my in flour and in bread crumbs. Much of the oil in a frying pan and brown the meat. Before serving decorate with warmed peas and greens.
Pork stewed in tomato sauce
For cooking: 500 g pork, onion, flour – 4 tbsp, tomato puree – 1 tbsp, mustard 1 tablespoon, pickled cucumber, black pepper, Bay leaf and salt to taste.
Take the pork and cut into cubes, then pour 1,5 l of water. Season with salt and pepper, put a Bay leaf, chopped onion and cook until tender. Remove beef, drain and reheat the broth. A small amount of cold broth to dissolve the flour and pour in the hot broth, stirring constantly. Boil until tender, remove the sauce from the heat and add the tomato puree, diced pickles, mustard. Put meat in the cooked sauce to boil, serve with boiled potatoes. Continue reading
True gourmets will spare neither time nor money to enjoy a really exclusive dish. The review presents some of the most expensive in the world of culinary delights. Some of them need to be booked in the restaurant for a few days until that magic moment when you can try.
For this dish, but six of the choicest eggs and fresh cream, you need the meat of a lobster, chives and 10 ounces black caviar (about 300 g, at a price per ounce of $65). Representatives of the restaurant say that the dish costs the guests almost at cost of $1000. In the menu there is a more budget version of Frittata with a reduced amount of lobster meat and caviar costing only $100.
2. Pizza Louis XIII proves that fast food can be elevated to the level of true culinary art.
Chef Renato viola (Salerno, Italy) prepares her long and lovingly. As a filling, which is laid out on pizza in front of customer, he uses shrimp, lobster meat and lobster, three kinds of caviar and Buffalo mozzarella, and salt dish exclusively Australian pink salt mined in the valley of the Murray river (it gives the pizza a special delicate taste and aroma). Continue reading
round bread, butter — 20 g, horseradish sour cream — 2 tablespoons, ham — 150 g cheese — 150 g, pate poultry or venison (canned) — 200-300 g, mayonnaise-100 g mustard, tomatoes and cucumbers, 80 g, pickles (carrots, gherkins, mushrooms) — 30 g, green onions or parsley.
PATE OF TURKEY
Turkey — 600 g beef — 300 g mushrooms — 100 g bread — 300 g, eggs — 2 PCs. onions — 80 g butter — 50 g, aromatic roots, spices, lemon juice, salt.
Turkey meat stew in a little water with vegetables and seasonings. Mushrooms cut into slices and saute with onion, salt and pepper. Half of veal meat cut into cubes, and the rest mince with mushrooms. To this mixture, add bread, soaked in milk, eggs and lemon juice.
Knead soft dough from flour, eggs and butter. Roll out dough and cover bottom and inner side of the pan. Prepared stuffing mix with chopped pieces of meat. This mixture is spread on the layer of dough in pan, top oil and creamy maslom bake in a hot oven for approximately 40-50 min. Continue reading