Christmas Recipes Christmas menu 3
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Hindi 1 small turkeys 2 sour apples, peeled and seeds 2 oranges peeled and films 1 pear, peeled and seeds juice of one lemon 1 bunch parsley 2 tablespoons minced celery 2 tablespoons ground black pepper 2 tablespoons salt Rinse the turkey and rub inside and out with lemon juice. Mix salt, pepper and minced celery. Rub the turkey inside and out with this mixture. Cut the apple, pear and orange. Nafarshiruyte turkey cut into fruit, and then turn them in the heat-proof dish and bake at 180 degrees for four hours, occasionally pouring precipitated juice. Can use a big chicken instead of a small turkey. 1 small chicken (or 4-6 chicken breasts, skin peeled, or 4-6 chicken thighs, skin peeled) 1 tablespoon butter 4 tablespoons olive oil 4 large cloves garlic 1 teaspoon (from top) turmeric 2 teaspoons (from top) ground cumin 1 small lemon 100 grams of olives, pitted 1 cup chicken broth (you can of diced) Salt and pepper to taste Melt in a large deep skillet butter and mix it with olive. Fry chicken pieces until golden brown. Now add the garlic, crushed with salt, pepper, turmeric and coriander. Turn the chicken pieces so that they were covered with spices and saute another 10 minutes. Now pour hot chicken broth and cook chicken on low heat until soft. When the chicken will be almost the soft, add the olives, sliced in small rings. Cut the lemon cups, while removing the seeds. For 10 minutes until ready to add the lemon chicken, cover and simmer. Serve chicken, laying out on top of rice. Chicken with coffee-Israel 1 large chicken for frying, purified from the skin and divided into pieces 3 / 4 cup brewed coffee (can be instant, decaf) 1 / 3 cup ketchup 3 tablespoons soy sauce 2 tablespoons lemon juice 2 tablespoons wine vinegar 1 tablespoon olive oil 2 tablespoons sugar Mix in a small saucepan, coffee, ketchup, soy sauce, lemon juice, vinegar, olive oil and sugar, bring to a boil. Reduce heat and simmer for 5-10 minutes. Put chicken pieces in a shallow fireproof dish, pour sauce and bake, without closing the lid, for 1 hour at 160 degrees, from time to time pouring sauce. LAMB in sour cream 700 g mutton 1 tablespoon paprika salt Black Ground Pepper red hot pepper 1 tsp turmeric (from top) 2 tablespoons finely chopped parsley coconut 250 g low-fat sour cream pinch of ginger 20 g butter or margarine 2 tablespoons vegetable oil pinch cinnamon pinch coriander 2 cups beef broth (you can of diced) Wash the lamb in cold water and dry, cut the meat in small chunks. Mix sour cream with salt, pepper, paprika, ginger and red hot pepper and let it brew for several minutes. Pour the prepared meat sauce, stir and leave to marinate at room temperature for not less than two hours. Melt butter in a deep frying pan, lightly fry the meat, add turmeric and cream sauce in which to marinate the meat and bring to a boil. Add the hot broth and simmer for 40-50 minutes lamb over medium heat. Before the end of quenching, add the coriander, cinnamon, coconut and olive oil. Serve with rice. Pork with Nutmeg 700 g pork salt nutmeg butter fresh or pickled berries (cherry, plum and currant) Meat is cut into slices across the grain width is about 1 cm rubs grated nutmeg. Meat salt, pepper, and roll heavily in nutmeg. Next, fry pieces of pork in butter over high heat, when the crust is formed, reduce fire and bring the meat until done. From pan immediately to the table that the pork does not become rigid. As a side dish suit thawed fresh cherries or any marinated berries (cherry, plum, red currant, etc.). FISH-legged 1 kg of trout (you can use sea bass) salt 2 lemons 4 onions black pepper 1 bay leaf 4 tomatoes 1 tablespoon vegetable oil 1 bunch finely chopped parsley Remove the fillets from the bones, wash and place on a plate dry. Squeeze juice of one lemon, mix it with salt, pour the fish and let marinate for 30 minutes. Finely chop 2 onions, squeeze the juice from the second lemon. Fill the pot 1 liter of water, add onions to it, lemon juice, bay leaf and boil for 30 minutes. Add fish, simmer another 10 minutes. Cut remaining 2 onions and fry them in oil until golden. In the refractory plates, place the trout, put on her fried onions with the remnants of butter, coarsely chopped tomatoes, sprinkle with salt and black pepper and place bake at 210 degrees for 10 minutes. Before serving, sprinkle with parsley. SPETSIOTA 1,5 kg halibut juice of one lemon 6 tomatoes One tablespoon tomato paste 3 cloves garlic bunch parsley crumbs tea cup olive oil Salt and pepper to taste Wash and clean fish, sprinkle it with lemon juice, salt, pepper, and turn them in a refractory form. Four tomato peel, pre-bent them in hot water and finely chop or mince in a food processor. Add the tomatoes tomato paste, passed through the press garlic, finely chopped parsley, olive oil, salt and pepper to taste. Mix all the products and pour the resulting sauce over the fish. Two of the remaining tomato slice into thin circles and arrange over the fish. Sprinkle dish of bread crumbs and bake in oven at medium temperature for 40 minutes. Delicious FISH Fish, fresh or frozen, for example, pink salmon, chum, Orsk perch, trout. bunch of dill white pepper salt butter dry white wine Remove fillets or simply cut into pieces, links 1,5-2 cm thick, sprinkle with finely chopped dill, pepper, Salt is not in any case. Warms the pan a small amount of oil, put the fish (not paniruem!), Fry for two minutes on one side (no ruddy brown!), Overturn, salt and infuses dry white wine, cover cover. After 4-5 minutes, serve at the table. Wine in conjunction with oil and fish broth into a delicious sauce so it is recommended as a side dish something like cooked vegetables or rice. Index - a minimum of spices and ingredients.
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