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Stuffed Chicken
Grilled Hazel Hens
Russian Roast
Home-made cutlets
Pelmeni Dough
Far East pelmeni (dumplings)
Uzbek pilaf

Stuffed Chicken

1 chicken
1/2 glass rice
1/2 glass nibbled almond
1/4 glass dried apricot
1/4 glass raisins
5 tbsp run butter
1 tsp canella and clove
salt and greens

Boil rice till half ready and salt it. Heat raisins, dried apricots and almonds in butter for 5 min, mix with rice, add melted butter, powder canella and clove. Salt the pan-ready chicken, fill it with the stuffing, stitch it up, grease with butter, place it in a deep pan, pour in 1/2 glass of hot water and fry in the oven. Pour it over with the gravy from time to time.

Cut the cooked chicken into pieces and decorate it with greens.

You can cook turkey in the same way.

Grilled Hazel Hens

3-4 hazel hens
100 g salted speck
For the sauce: 100 g champignons
50 g capers
2 tbsp butter
1 tbsp flour

Lard the hen carcasses and grill them, basting from time to time. Make the sauce ready: cut champignons, add 1/2 of a gherkin tin or capers, butter and fried flour, mix it all and stew.

Put the gilled hazel hens on a platter and pour them over with the sauce. Strew with parsley and crumbs.

Russian Roast

200 - 300 g beef
4 - 5 potatoes
1 onion 2 tbsp butter or melted butter
1 carrot
1 root of parsley and celery
2 cloves of garlic
1 tbsp of sour cream
2 tbsp diced parsley and dill
salt and black pepper powder to taste.

Peel the potatoes, chop and fry. Slice the onion and roast till golden brown. Slice meat; fry both sides till it has brown crust. Put meat, potatoes, roots, onion, salt, pepper, bay leaf, and a little bit of broth into a pottery pot. Stew in the oven for 1/2 hour.

Pour in sour cream, diced garlic, dill, and parsley 10 min before taking out the dish. Serve the roast with a salad consisting of fresh vegetables, salty cucumbers, sauerkraut and greens.

Home-made cutlets

300 g beef (soft parts)
200 g pork
2 onion bulbs
3 slices of bread
salt, black pepper,
2 tbsp of fat to fry.

Mince twice the beef, pork, onion and bread soaked in water or in milk. Salt and pepper the mixture, form cutlets, and fry them on the fat till brown.

Then put the cutlets into a shallow pot or pan, put a lid on and place into the heated oven for 10-15 min. Serve with cucumbers, tomatoes, fresh or pickled, green lettuce, dill and parsley.

Pelmeni Dough

2 glasses flour
1/2 glass milk
1/3 glass water
1 tsp vegetable oil
1 egg
salt to taste

Mix water with milk and salt. Make a hill out of the flour. Pour in small portions of water and milk into the flour, mixing the dough. In the end mix in the oil. Beat the dough thoroughly.

Cut the dough into three equal parts and roll each of them into long finger-thin straps. Cut the strap into pieces of a walnut size and roll each of them with a rolling pin into very thin round flat cakes 4-5 cm in diameter.

Fill each round with 1 teaspoon of the stuffing, and fold it into a half-moon. Pinch the edges together and connect the opposite ends of the half-moon.

To cook pelmeni, boil much water, so that they do not stick to each other. Salt water. Carefully drop pelmeni into boiling water. Boil for 20 minutes. Don't forget to stir them from time to time.

Pelmeni are served with sour cream, butter, vinegar or ketchup.

Far East pelmeni (dumplings)

250 g pork fillet
300 g fish fillet (humpback salmon, Siberian salmon)
1 egg
1/4 cup water
salt and pepper to taste

Mince fish, pork and onion twice. Add an egg, pepper, salt and water and mix well. Then make the pelmeni as usual.

Pelmeni stuffing can also include grated vegetables, making meat more juicy and palatable. Cabbage, carrot, potato, turnip, etc. will be good for pelmeni, even without meat.

Uzbek pilaf

400 g fatty mutton
3 glasses rice
300 g carrot
150-200 g onion
200 g of mutton or beef lard or vegetable oil.

Chop mutton in small pieces and fry in a mess-kit (cast-iron is preferable) in melted fat, add sliced onion, and sliced carrot and fry together with the mutton. Pour over the mutton 4 glasses of water, salt and pepper it and bring to the boil. Wash rice, draining water 3 or 4 times, put into the mess-kit and level the mixture. When the water evaporates make holes in the rice (to the bottom) and using a wooden stick, so that the pilaf does not burn, pour into these holes 1-2 glasses of water, then put the lid on and leave the mess-kit over a very slow fire. When serving arrange it like a pyramid, place mutton slices on the top and sprinkle with fresh diced onion.





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