russiancuisine's blog

Chicken Sticks

Ingredients:

1 chicken breast
1 tbsp sour cream
0.5 tsp salt
Garlic, ground pepper (optional)
5 tbsp flour
7 tbsp vegetable oil

Method:

Cut breast (de-boned and de-skinned) crosswise into 5-6 parts, place them onto a bowl, add salt, pepper, garlic, sour cream, stir, and set aside for 10 minutes.
Pour flour in a wide flat dish.
Pre-heat a skillet with vegetable oil until oil is boiling.
Roll every chicken piece in the flour, and put in the skillet.

Brined herring with vegetables

Ingredients:

2 lb herring fillets
1.5 lb shallot onions
½ lb medium carrots
¼ lb pickles
¼ lb sweet red pepper

For brine:
1 cup white 3% vinegar
1 tbsp sugar
½ tsp salt
10 peppercorns
3 bay leaves
5 whole cloves
1 carrot
1 shallot onion

Method:

Peel and cut carrots into thin slices, place them into boiling water for 1-2 minutes.
Peel and cut shallot onions into rings.

Fried Pork with Tomatoes

Ingredients for 4:

1 lb de-boned, de-skinned pork
3 medium carrots (about 0.5 lb)
1 large shallot onion (about 0.25 lb)
3 tbsp tomato paste
Bay leaves, parsley, celery, and dill greens on taste
Grated black pepper on taste

Method:

Cut the meat into 1-inch cubes, and fry until they turn light golden-brown.
Peel carrots and onions, cut into small pieces (or grate), add to the meat.
Stir-fry all of this together for about 5 minutes with medium heating.

Fried Pattipats

Ingredients:

1 lb pattipat (ot squash)
1 cup flour
2 tsp salt
5 garlic cloves
5 tbsp Mayonnaise
5 tbsp vegetable oil

Method:

Peel pattipats, and cut into thin rings.
Sprinkle every piece with salt, then roll in flour evenly.
Peel and press garlic, and mix it with Mayonnaise thoroughly.
Pre-heat a wide skillet with 1 tbsp vegetable oil. Place some of pattipat’ rings on it.

Eggplant’s "Caviar"

Ingredients:

2 lb medium ripe eggplants
5 medium shallot onions
5 medium carrots
5 medium sweet tomatoes
1-2 tbsp tomato paste

Method:

Peel onions and carrots, and cut them into small pieces (or grate them).
Cut eggplants. Remove the ends, and cut into 1” cubes.
Soak them in cold salted water for 10 minutes, then drain.
Simmer the eggplants, carrots, and onions on separate skillets with 1 tbsp vegetable oil on each one until they reach mild consistency.

Calamari Salad

Ingredients:

1 lb calamari
2 large shallot onions
3 hardboiled eggs
5 tbsp Mayonnaise
1-2 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove the skin from a calamari, wash, and put it in boiling salted water for 2-3 minutes (no more!).
Let cool in the broth, then drain calamari, and cut into julienne-style cuts.
Grate the eggs on a large grater.
Peel the onions, cut into thin rings, and stir-fry in vegetable oil until they turn gold. Drain the onions.

Warm Liver Salad

Ingredients:

2 parts boiled liver
1 part carrot
1 part shallot onions
3 tbsp olive oil
garlic, greens, and mayonnaise on taste

Method:

Peel liver, and cut it into julienne-style pieces.
Peel and grate carrots.
Peel onions, and cut into small cubes.
Stir-fry the carrots and onions with olive oil on medium heating, for 3-5 minutes.
Press garlic. Cut greens into small pieces.
Mix all ingredients, and serve.

Tuna Salad

Ingredients:

1 can tuna in water
½ English cucumber
1 can sweet corn
3 hardboiled eggs
mayonnaise or sour cream on taste

Method:

Cut cucumber into small cubes, peel and grate the eggs.
Mix all ingredients together, add Mayo or sour cream, stir well, and serve.

"Kamchatka" Salad

Ingredients:

1 lb boiled cod fillets
1 lb boiled peeled potatoes
3 tomatoes
2 boiled carrots
0.5 can green peas
0.5 cup cow-berry
1 bunch green onions
2 hardboiled eggs

For sauce:
6 tbsp vegetable oil
(optional) 2-6 tbsp 3% vinegar
Salt, sugar, ground black pepper on taste

Method:

Cut vegetables into small, thin slices (or grate on a large grater).
Mix prepared vegetables with green peas and cow-berry.

Warm Salad with Tongue

Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks

Method:

Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.

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