Nobility_Cuisine's blog

Chicken Galantin with Orange Sauce

Submitted by Nobility_Cuisine on Tue, 10/31/2017 - 16:06.

Ingredients:

2 lb (900 g) chicken fillet
5-7 tbsp butter
5 fresh egg
7 oz (200 g) puff pastry dough
3.5 oz ground pistachios
32 fl oz (1 L) chicken broth

For sauce:

1 medium orange
1 medium lemon
2 tbsp sugar
2 tbsp water

Method:

Chop a chicken fillet, and grate.

Whip the ground fillet, add 5 tbsp a warmed butter, egg yolks, and a puff pastry dough.

Grate all together 3 times, and place in a fridge for about 30 minutes.

Grate all together 2 more time, and place into the fridge for 30 more minutes.

Whip egg whites, and stir-in the egg whites, a salt, and ground nuts to the ground chicken.

Rub a piece of a baking parchment with 2 tbsp butter, place ground chicken mix as a roll on the parchment.

Roll in parchment tightly, and tie ends of the roll.

Then, roll in a piece of a thin clean fabric, and tie ends.

Bring a chicken broth to boil, and put the roll (or the rolls) into broth.

Boil for about 50 minutes over a low heating.

Meanwhile, make an orange sauce.

Press a juice from 1 medium orange.

Grate a peel of 1 lemon, and boil with a sugar syrup (boil 2 tbsp water with 2 tbsp sugar) for about 5 minutes.

Then, add the orange juice and 2 pieces of a gelatin, stir well, heat, and turn the heating off.

When roll is ready, remove fabric and parchment, slice, put on a flat dish, and serve with the orange sauce.

Sturgeon Baked in Skillet

Submitted by Nobility_Cuisine on Sun, 10/22/2017 - 12:12.

Ingredients for 4-6:

2 lb sturgeon
1 lb fish broth
8 tbsp butter
5 tbsp flour
½ Lb sour cream
Salt and pepper on your taste
5 medium potato, boiled
½ lb champignons, boiled
1 egg, hard-boiled
½ lb crab meat, cooked
7 oz (200 g) ground semi-hard cheese
5 stalk dill, chopped

Method:

Fry sturgeon pieces on a dry skillet for about 3 minutes per side.

Make a sour cream sauce:

Bring 1 Lb a fish broth to boil.

In a sauce-pan, stir-fry 5 tbsp flour with 2-3 tbsp butter, until a nice nutty aroma increases.

Pour the fish broth into the sauce-pan, to get a thick batter consistency.

Note:

Add more stir-fried flour if necessary.

Add ½ Lb a sour cream, a salt, a pepper (on your taste), and boil the sauce until it is ready.

Peel onions, and slice into half-rounds.

Stir-fry the onions with 2 tbsp butter until onion's transparency.

Slice boiled champignons into thin pieces, and stir-fry with 2 tbsp butter.

Slice a hard-boiled egg and boiled potatoes into thin rounds.

Pour a part of the sauce into a portion skillet, put the piece of the sturgeon on top.

Place the potato pieces around.

Put the fried onions, the slice of egg, the mushroom slices, and a portion of a crab meat over fish.

Pour sauce on top, and sprinkle with a ground cheese.

Bake in a pre-heated to 360 F (180 C) until a golden crust increases.

Then, sprinkle every portion with a chopped dill, and serve in skillet.

Baked Draniki

Submitted by Nobility_Cuisine on Sun, 10/15/2017 - 09:08.

Ingredients:

3 Kg (105 oz) peeled potato
1 large onion, thinly chopped
2 egg
1-2 cup flour
1/2 tsp salt
2 tbsp dried porcini, thinly ground
1 cup fried onion
Vegetable oil for frying
Sour cream

Method:

Grate potatoes into a colander, and let a juice to drip into a bowl.

Put the potatoes, chopped onion, eggs, and a salt into a mixing bowl, and stir well.

Add flour, continuing a stirring, until the mixture resembles a batter.

Fry thin pancakes with a vegetable oil.

Put the pancakes into a ceramic pot (or into several portion pots) with a lid.

Make a sauce:
blend a sour cream, ground porcini, and fried onions together, and pour over pancakes
to fill the pot.

Cover the pot (or the pots) with lid.

Bake in a pre-heated to 300 F (150 C) oven for about 20 minutes.

Serve pots on heat-safe mat.

Carrot-Apple Zapekanka

Submitted by Nobility_Cuisine on Sat, 10/07/2017 - 11:20.

Ingredients for 2:

5.2 oz (150 g) carrot
5.2 oz (150 g) apple
1 oz butter
1 egg
1 tbsp sugar
1-2 tbsp wheat cream
3.5 fl oz (100 ml) milk

Method:

Peel apples and carrots, wash, and cut into medium pieces.

Simmer the carrots with a milk until a softness.

Grate the apples and carrots together.

Blend apples, carrots, a cream of wheat, a sugar, and an egg yolk together.

Whip an egg white.

Melt 1 tbsp butter, and stir-in the egg white and butter into the apple-carrot mix.

Rub a baking dish with butter, and put the mix into the dish.

Cover dish, and cook over a water bath until a readiness.

Serve hot.

Puff Pastry with Black Currant

Submitted by Nobility_Cuisine on Thu, 09/28/2017 - 03:39.

Ingredients:

0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour

Method:

Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 190 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Zander Souffle

Submitted by Nobility_Cuisine on Sun, 09/17/2017 - 15:10.

Ingredients:

5.2 oz (150 g) zander fillet
1 tbsp butter
1 tsp wheat flour
1 egg
1.4 oz (40 g) milk

Method:

Boil a half of a zander fillet with 3 tbsp water, then chill.

Grate the boiled fish and a fresh fish together.

Stir a milk and a flour in a medium sauce-pan, and heat until a consistency becomes thick.

Chill, and stir with the ground fish, and with an egg yolk.

Rub a baking dish with a 1/3 of butter.

Melt another 2/3 of the butter, and stir 1/3 into the fish mixture.

Whip the egg white, and stir with the fish mixture, then put the mix into the baking dish.

Cover dish, and cook over a boiling water until ready.

To serve, pour the last 1/3 of butter on top.

Chicken and Celery Salad

Submitted by Nobility_Cuisine on Sat, 09/09/2017 - 20:26.

Ingredients:

7 oz (200 g) boiled chicken breast
2 oz (70 g) fresh mushrooms
5.7 oz (150 g) peeled celery root
1 oz gherkin
Salt, pepper, mustard, and mayonnaise on your taste

Method:

Boil mushrooms in a small amount of water, let to chill, and chop.

Cut all hard ingredients as you like.

Blend a mustard, a mayonnaise, a salt, and a pepper.

Mix all ingredients together well, and serve.

Zander Patties with Rice under Crayfish Sauce

Submitted by Nobility_Cuisine on Sun, 09/03/2017 - 20:20.

Ingredients:

3 lb zander
3 black peppercorns, ground
1 cup rice
1/4 lb (110 g) butter
1 cup white wine
1/4 lb (110 g) bone marrow
1 onion
1 cup broth
2 pinch saffron
1/2 cup ground cheese
1-2 slice white bread
1/2 cup milk
2 tbsp whipping cream

For sauce:

2 tbsp sour cream
30 crayfish
1/2 cup flour
3 cup broth
1/2 tsp lemon juice

Method:

Soak a rice in a cold water overnight.

Drain the rice in a colander, and place in a sauce-pan.

Cover the rice with cold water, and bring to boil.

Drain the rice, and rinse with cold water.

Melt a butter in another sauce-pan, stir with a chopped bone marrow, and bring to boil.

Put a sliced onion into the sauce-pan with the marrow, and cook until the onions get golden color.

Remove onions from the sauce-pan, and add rice into sauce-pan.

Stir-fry for about 2 minutes, then add a wine.

When rice thickens, add a saffron, and a hot broth to cover rice.

Cook until rice is done.

To make patties, chop a zander fine, aand add ground peppercorns.

Soak a bread in a milk, squeeze the bread, and add to the chopped fish.

Put a whipping cream into a mix, stir, and grate thinly.

Shape patties, roll in a flour, and cook with butter until a readiness.

Boil a crayfish with a salt and a dill.

Peel the claws and tails.

Pound the shells, and stir-fry with 2 tbsp butter until golden, then add 1/2 cup flour and 3 cups a broth.

Stir well, and cook until a sauce thicken.

Then, stray it, and add 2 tbsp sour cream, 1/2 tsp a lemon juice, the crayfish tails and claws, stir well, and bring to boil one more time.

Serve zander patties with a rice, sprinkle rice with a ground cheese, and pour the crayfish sauce on top.

Carrot a la Korea – 2

Submitted by Nobility_Cuisine on Tue, 08/29/2017 - 17:07.

Ingredients:

2 lb (900 g) young carrot
1 head garlic
3 tbsp sugar
1 fl oz (28 g) vinegar
3.5 fl oz (100 mL) water
3.5 fl oz (100 mL) vegetable oil
½ tsp each: black pepper, coriander, dill seeds, caraway seeds
2-3 tbsp salt

Method:

Wash carrots, peel, and shred into thin long strips.

Stir the carrot with a salt and a sugar thoroughly in a deep enameled bowl, and set aside.

Peel a garlic, and press all garlic cloves.

Put the garlic into a cup, and pour a 9% vinegar into the cup.

Stir well.

Put all spices into a dry skillet, and heat it to dry the spices out.

Stir permanently.

Let spices to chill, and grate coarsely.

Pour a vegetable oil into dry, clean skillet, pour spices into the oil.

Heat the skillet until first oil bubbles.
(Do not overheat!)

Stir carrot one more time, it should give a juice at that time.

Pour vinegar-garlic mixture into carrot, and stir thoroughly.

Pour the hot oil with spices into carrot, and stir thoroughly.

Put carrots into cans, pour juices on top, and roll lids.

Place the cans into a refrigerator for 6-8 hours, and after that carrot a la Korea is ready.

Fish Cutlet "Siberian"

Submitted by Nobility_Cuisine on Mon, 08/21/2017 - 05:07.

Ingredients:

1 lb fresh salmon fillet
1/3 lb pork fat without skin
2 large onion
Salt and ground pepper on your taste
4 tbsp ghee

Method:

Cut a fish fillet and a pork fat into medium pieces.

Peel onions.

Grate the fish, pork, and onions together.

Add spices, and stir well.

Shape medium-size cutlets, and bake them in a pre-heated (360 degrees F, 180 C) oven until a readiness (the juice is transparent).

To serve, put a piece of cold ghee on top of the each cutlet.