Miscellaneous

Spicy Herring

Submitted by Russian_Cuisine on Mon, 10/15/2018 - 12:25.

Ingredients:

2 large frozen herring
2 L (½ G) water
7 oz (200 g) salt
3.5 oz (100 g) sugar
½ cinnamon stick
1 whole garlic
1 whole onion
2 tsp coriander seed
1 tsp dill seed
10 black peppercorn
10 sweet peppercorn
3 bay leaf
10 clove

Method:

De-freeze herrings, then wash them.

Put them into an enameled or glass dish.

Cut an onion into 2 halves (do not peel!).

Cut a whole garlic into 2 halves (do not peel!).

Bring a water to a boiling, put all spices, the onions, and garlics into the water, and boil for 2-3 minutes.

Pour a brine on top of the herrings, to cover fish.

Cover the dish, let to chill, and set into a refrigerator for 3 days.

Peel before serving.

Note:

This dish is best with a boiled potato, and with a vegetable oil.

Lightly Salted Salmon-2

Submitted by Nobility_Cuisine on Sat, 10/06/2018 - 22:01.

Ingredients:

1 lb salmon fillet
2 tbsp salt
1 tsp sugar
1 tsp ground black pepper
7 fl oz (200 mL) vegetable oil

Method:

Stir a salt, a pepper, and a sugar together.

Slice a fillet into thin pieces.

Put a half of spices on a bottom of a glass wide dish with a tight lid,, then a layer of the fish pieces, and then the second half of the spices.

Cover the dish with lid, and turn it.

Let to sit for 30 minutes in a room temperature.

Turn dish back, and take fish out.

Remove spices's leftovers from fish, and pit fish into another wide dish evenly.

Pour a vegetable oil on top.

Cover this dish, shake it, and place into a refrigerator for 3-8 hours.

Dry out fish before a serving on paper towels, and serve, for sandwiches, salads, or just as an appetizer.

Mushroom Butter

Submitted by Nobility_Cuisine on Sat, 06/30/2018 - 18:48.

Ingredients for 4:

5.2 oz (150 g) fresh mushrooms
1/2 oz (15 g) dried porcini
3.5 oz (100 g) warm butter
1 medium onion
2 garlic clove
1 stalk thyme
1 tbsp brandy
Lemon juice, chopped greens, salt, and ground pepper on your taste

Method:

Grate dried mushrooms, and put into a small sauce-pan.

Pour a warm water on top, just to cover mushrooms, and let to sit for 20 minutes.

Melt 1 tbsp a butter in a sauce-pan.

Chop fresh mushrooms, a garlic, greens, and an onion.

Stir-fry the onions with the butter for about 1 minute, or until onions turn soft.

Then, add the garlic, a thyme, and all mushrooms, and stir-fry for 5-8 minutes more.

Add a salt, a pepper, a lemon juice, and a brandy, and cook to evaporate an alcohol.

Turn a heating off, remove the thyme, add chopped greens, and stir well.

Let to chill, and whip with a warm butter.

Place into a butter dish, cover with a lid, and place a mushroom butter into a freezer.

Let to warm before serving.

Note:

This is a perfect add-on to a steak.

Quick Brined Mackerel

Submitted by Russian_Cuisine on Sat, 06/30/2018 - 18:09.

Ingredients:

35 oz (1 Kg) mackerel, without heads and innards
For brine:
1/4 G (1 L) water
4 tbsp salt
2 tbsp sugar
5 bay leaf
5-6 black peppercorn
1 tbsp dry black tea
20-25 dried prune, or smoked one

Method:

Peel a mackerel, wash, and place into an enameled, or a glass dish.

Pour a water into a sauce-pan, add all brine ingredients, except a tea, and bring to a boiling.

Add the teas, and boil for about 2 minutes.

Cover the sauce-pan with a lid, and let to chill.

Pour a cold brine into the dish with the mackerel to cover mackerel.

Cover dish with a lid, and place into a freezer for 3-5 days.

After that, take a fish, wash, dry it out, and slice.

To serve, sprinkle mackerel slices with a vegetable oil and with a chopped spring onion.

Potato Pies with Various Fillings

Submitted by Nobility_Cuisine on Sat, 06/16/2018 - 19:53.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Note:

For fish fillings use same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the grated potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Heat about 1 tbsp oil in a skillet over a medium heat.

Using 2 tablespoons, portion out four pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with potato pie mixture, and bake or cook under a lid until golden on both sides.

Serve hot with a sour cream.

Herring Butter – 3

Submitted by Russian_Cuisine on Mon, 04/30/2018 - 04:55.

Ingredients:

1 large salted herring
6.3 oz (180 g) butter
3 spring onion stalk
5 dill stalk
1 tsp mustard

Method:

Peel a herring, remove skins, fins, and bones.

Chop the herring fillets into very small pieces.

Chop dills and onions.

Warm a butter to soft, and blend with a mustard, herring, and the chopped dills and onions.

Roll a herring butter into a plastic wrap tightly, and place into a refrigerator until using.

Note:

You may keep the butter in refrigerator for about 1 week.

To serve, slice into rounds, one or more per a portion.

Potato Pies with Fillings

Submitted by Russian_Cuisine on Sun, 03/25/2018 - 20:54.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Vegetable oil for frying

Note:

For fish fillings, use the same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the ground potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Pre-heat 1 tbsp a vegetable oil in a skillet, over a medium heat.

Using 2 tablespoons, portion out four potato pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with more potato pie mixture, and bake, or cook under a lid until golden on both sides.

Serve hot with a sour cream, 1-2 pies per a portion.

Sauteed Chicken Fillet

Submitted by Russian_Cuisine on Sun, 12/24/2017 - 11:45.

Ingredients:

2 chicken fillet, boneless and skinless, about 17.5 oz
Spices:

1/2 tsp salt
2 tbsp Paprika
1/5 tbsp ground pepper
1 garlic clove, pressed
Red hot chili pepper – optionally

2 tbsp Ketchup
2 tsp lemon juice

Method:

Blend all spices, a ketchup, and a lemon juice together, to get a tenderizer.

Wash chicken fillets, and dry them out thoroughly.

Take 2 large pieces of a clear plastic wrap.

Rub fillets with the tenderizer, put every piece on the plastic wrap, and roll tightly from all sides to avoid a leaking.

Take a wide large sauce-pan, put a 4-folded piece of a fabric on its bottom, and put rolled chicken fillets on top.

Pour a boiling water into the sauce-pan, to cover fillets.

Bring the water to boil again on a large heating, then decrease the heating to medium-low, and boil fillets under a lid for about 20 minutes.

Note:

Fillets have not to float up. You can press them slightly to avoid that.

Turn heating off, and let fillets to chill in same water, under a lid.

After cooling, put fillet on a flat dish, press them, and set into a refrigerator for more than 3 hours.

To serve, poke the plastic, pour a juices off, then remove plastic, and slice fillets.

Note:

If you don't want use a ketchup, substitute it with a home-made sauce:
Boil diced tomatoes with a salt and a pepper until a consistency is thick, try, is you like more sour sauce, add a vinegar.

Note:

You may cook a turkey meat on a same recipe.
You may add a ground mustard to a set of spices.

Kokurki

Submitted by Russian_Cuisine on Sun, 12/10/2017 - 18:13.

Ingredients:

11.5 oz (300 g) rye, or wheat flour
11.5 oz (300 g) sour cream, 35% fat
5 egg, hard-boiled and peeled
1 tsp salt

Method:

Knead a dough from a flour, a sour cream, and a salt.

Let the dough to sit in a warm place, knead one more time, and roll.

Divide dough into 5 equal parts.

Roll every egg into piece of dough, and pinch edges.

Pre-heat an oven to 350 F (175 C), and bake kokurki for about 45 minutes (for wheat flour, time is less).

Serve kokurki hot or cold.

Note:

Kokurki is a traditional road dish, popular in Russia for centuries.

Kutya

Submitted by Russian_Cuisine on Tue, 10/31/2017 - 15:58.

Ingredients:

2 cup pearl grain
1 cup sugar
1.5 cup poppy seeds
1 cup raisins
1 cup ground nut
Honey on your taste

Method:

Rinse grains, and soak them overnight, then boil until a readiness.

Soak raisins in hot water for 15 minutes, then dry out.

Put poppy seeds into a small sauce-pan, and pour 2 cup a boiling water on top.

Boil over a low heating for 10 minutes, then chill, dry out, and grind the seeds 3 times..

Add a sugar and nuts to the seeds, and grind one more time all together.

Stir all ingredients together, and serve.