Meat for real men

For the capital of New Zealand, Wellington recipe is irrelevant. It came up with the chef of the British military leader and politician Arthur Wellesley. More precisely, not invented, and modernized the classic French recipe - filet de bœuf en croûte ( «beef fillet in pastry"). New dish named after Sir Wellington.
To make it, take the most tender part of the beef tenderloin - filet mignon. This thin cross section of the central part cut out. The meat should be almost without veining. Better to choose a chilled, rather than frozen beef.

Good red-hot frying pan with a thick bottom. Drizzle it with olive oil. Solid piece of meat with salt and pepper and fry on all sides by 1.5 minutes - until golden brown. Do not forget to "seal" the transverse edge, otherwise in them is "running away" juice. Remove the fillets from the heat and obmazhte mustard.

Washed and chop obsushennye mushrooms in a blender until the consistency of mashed potatoes. Salt and pepper. Then put the mushrooms on a hot frying pan and cook for about ten minutes, stirring constantly. From foie should evaporate liquid. When this happens, let the mushrooms cool.

Spread baking foil, put the bacon on it and spread it on the mushroom pate. In the middle put the beef and roll it all into a tight roll. Do not remove the tape and directly send it to the rolls for 10-20 minutes in the refrigerator.

At this time, roll out the dough into a rectangle 3-4 mm thick. Remove the meatloaf from the refrigerator, remove the foil, and place the roll in the dough. Wrap it up so that there was no cracks and roll does not fall apart. cut off excess dough.

Pour the resulting roll on baking, grease yolk and send it to an oven (200 ° C) for 35-40 minutes. In the middle of the cooking temperature must be lowered to 180 ° C.

"Wellington" - a separate dish, side dish is not required for it. Serve this beef on a large platter and garnish with greens.

Ribs - is the upper part of the bacon. Underwire a lot of meat, plus there are the fat layer - that is necessary for juiciness. Frying or baking need meaty ribs. Those dominated by fat, are suitable only for the soup. In addition, the whiter and thinner layer of fat, the younger was a pig.
There are two basic approaches to the preparation of pork robryshek: first fry, then simmer or boil first, then bake. But the barbecue fans believe that the ribs do not need to pre-heat treatment. Everything you need for a divine taste - this is the right marinade. And the chefs imagination is boundless: honey-ginger pesto, Thai marinade and so on. Here is an option for those who like sharp little.

Put the brisket bent down so that its wider part facing toward you. With the help of a knife, remove the brisket transparent film. If too much fat bran, cut - it should be no more than a centimeter.

Mix all ingredients for the marinade in a small saucepan, put on fire, bring to a boil and hold for about two minutes.

Rub ribs marinade, put into a small bowl and return to the refrigerator for a time from 4 to 24 hours. Periodically ribs should turn to better soaked.

Heat the grill to a high temperature (if fry in the oven, set to 180 ° C, using a foil and not forget tray fat). Fry the bacon on both sides for 20 minutes. From time to time, lubricate the remaining marinade.

After removing from heat, allow the meat to cool slightly, then cut the bacon into pieces of two bones. BBQ pork ribs perfectly with the beer, and the taste is well interspersed with sweet and sour sauce.

Bake it can be in the test, the foil or the culinary sleeve. Pre can marinate or stuff vegetables and spices. Recipes with lamb leg tens, if not hundreds. One of them is waiting for you below.
There are some nuances in the selection of lamb leg. If it weighs about two kilograms, is the milk lamb. If weighs five kilograms or more, a leg of lamb one year old. Of course, in the first case the meat more tender. Lamb should be bright red with a little white (not yellow!) Fat.

Thoroughly wash the leg of lamb. Dry it and cut the fat layer. The challenge is not the easiest, so use a sharp knife Edged.

Mix the yogurt with lemon juice, pour this mixture of a leg of lamb and marinate it for about 10-12 hours, store in the refrigerator.

Put the lamb in a deep shape and seal the last foil. Send your dish in the oven, preheated to 200 ° C. Bake for half an hour.

When the oven timer notifies about readiness, do not rush to get cut and lamb. Remove the foil and let the meat stand in the cooling oven for another 20-30 minutes. Because lamb is juicy.

It's a ritual. They eat, usually in big cheerful company, drinking beer. By pennomu drink perfect wings "Buffalo".
The recipe of chicken wings come from the United States. There, in the autumn of 1964 in the Anchor Bar in Buffalo town (hence the name), came up with the original hot sauce with cayenne pepper. Fried wings in it and got a new dish, quickly became popular in America and abroad.

Wings wash. If you do not like the skin, remove it. Cut each wing at the joint into two parts. It is more convenient to fry and eat.

Combine flour, paprika, cayenne pepper and salt. Roll in this breaded wings and place them on a baking sheet, zastelonny baking paper and drizzle with oil. Prepare the flaps in the oven for 10-20 minutes at a temperature of 180 ºC.

While the wings are languishing in the oven in a small saucepan, combine tomato paste, hot sauce and butter. Pepper, add the garlic.

Keep the sauce over medium heat, stirring constantly, until butter is melted.

Remove the wings from the oven, obmazhte generously prepared sauce and return to the oven for another 5-10 minutes. Serve wings "Buffalo" hot with vegetables and sauces.

In the US, it would be unthinkable without the Christmas and Thanksgiving - it should definitely be on the table. Almost every family has its own recipe for a holiday. In Europe, the turkey often replaces the Christmas goose. In France, her stuffed mushrooms, Italy - chestnuts and oranges, and in the UK - juniper berries.
When choosing a turkey should give preference to small (5-10 kilograms) of the carcass. The larger the bird, the older it is, the drier and tougher meat.
There are countless ways to cook a turkey in full: in the oven or grilled, marinated or stuffed. That's pretty simple, but surprisingly tasty recipe.

If the turkey is frozen, then remove it from the freezer in advance, let warm up to room temperature. Then rinse and dry the bird. Rub the carcass with salt and pepper and leave on time.

In a small saucepan, melt the butter and rub to peel of one lemon and add a teaspoon of finely chopped thyme leaves. Mix thoroughly.

The flesh of the lemon cut into large pieces. Chop onion rings, garlic, peel and finely chop. Stuff the turkey all of these, as well as sprigs of thyme.

Top grease it using a silicone brush with melted butter. Tie the legs with string poultry, and tuck the wings under the carcass.

Preheat oven to 180 ° C and bake there turkey about 2-2.5 hours. When ready, cover the bird with foil and let stand another 20 minutes.

Turkey - a festive meal, so much attention is paid to serving and serve. The bird is fed entirely on a large tray, decorated with greens, apples or lemons. Around the carcass is sometimes also laid out round potatoes or other vegetables. Complement a variety of sauces are: berries, citrus fruits, tomato.

For the production of bacon selected special dlinnospinnyh fattened pigs and their barley, beans, milk and other "delicacies." No waste! Bacon eaten in many countries around the world. But dressing technology is different: in the United States are taking part of the muscle belly, and in Russia bacon made from brisket.
After cutting "bacon" part carcass salted dry or wet process and sometimes smoked. Thus, isolated salted and smoked bacon. Last is cold and hot smoked.
Bacon cook a variety of dishes, from soups to baked savory. But it is so delicious that it can be eaten just like that, for a slice of a slice.

Wash the meat and dry using paper towels. Cut the bacon too much to obtain a flat rectangle.

Mix sugar, salt and pepper. Nitrite salt is needed to give a piquant taste, moreover, thanks to her long meat does not spoil. Rub the brisket with spices and packed in hermetically sealable bag with zip-lock. Put the bag in the refrigerator for seven days. Periodically shake the future bacon - it will give juice.

If you do not have a special smokehouse, you can smoke the bacon in a conventional oven. Warm it to 100 ° C, bacon grease and hold the liquid smoke in the oven for 1.5-2 hours.

Rabbit rarely cooked whole. The front of the carcass is rich in connective tissue, and quite difficult to chew. The most delicious legs. Better to take a rabbit light pink color up to one and a half kilograms - the dish will turn out soft and gentle.
To get rid of the characteristic odor, rabbit marinate is required (e.g., whey) or soaked in water and vinegar. But best of all stand before cooking rabbit in wine. It completely removes the smell and softens the meat perfectly.
Rabbit goes well with garlic, lemon, thyme, oregano, rosemary, parsley, basil and other spices and herbs - in cooking they can not spare.

Clean and crumble the garlic, chop the parsley and thyme. Carrot peel and cut into circles. Onions crumble. Combine all these ingredients with white wine. Season with salt and pepper. This marinade. Incubate it in rabbit legs within 12 hours.

Remove the rabbit from the marinade (do not pour it!), Pat dry using paper towels and roll in flour. Fry legs on vegetable oil until golden brown.

Put them in a deep pan and fill the remaining marinade, pre-strain it. Seal the dish with foil, having done it on the perimeter of a few holes with a toothpick, and simmer for half an hour in the oven at 180 ° C.

Serve the rabbit can with rice or mashed potatoes in a sauce using the remainder in the pan juice.

The name comes from the word "vuzhenina", and it, in turn, - from the verb "vuditi", which means "jerk", "smoke". That is literally baked - is cured or smoked meat.
Initially, it is prepared from bear meat. But with the development of pig production began to use mainly ham. Although it is possible to take and other parts of pig carcasses (clipping loin). The main thing that was a piece of fleshy, and the young pig.
Easy to cook boiled pork. Flavor accents are placed using different sets of spices: someone loves witty, with garlic, others like the combination of meat and horseradish, and some add the vegetables. Here is one cooking pork.

Wash and dry the meat. Each clove of garlic, peel and cut in half. Nashpiguyte of pork: make a puncture with a knife and insert garlic into the hole. To make it more juicy, you can also embed a piece of bacon.

Thoroughly rub the meat with salt and black pepper. Here you can show imagination and add your favorite spices: thyme, paprika, cloves and others. In addition, many pork coated with horseradish or mustard. It all depends on your taste preferences.

Preheat oven to 200 ° C and bake boiled pork hour and a half. When the meat is fried, remove it from the foil, allow to cool and cut into slices not very thick. Boiled pork served to the table with mustard or horseradish.