Submitted by Russian_Cuisine on Sun, 05/15/2016 - 05:39.
1 oz (~ 30 g) gelatin
3 tsp dry paprika
1 tsp khmeli-suneli
Other spices (optional)
Salt and freshly ground pepper on your taste
Cut all meats, without bones and skins, into medium-size pieces.
Add all spices, stir, and set into a refrigerator for 2 hours.
Take any hard food box with a foil inside (milk pack, for example), cut-off a top, and press all meats into it.
Sprinkle with a gelatin on top.
Pour 1/4 - 1/2 G (1-2 L ) warm water in a sauce-pan, and set the box into the water.
Water level in sauce-pan should be higher than meat level in the pack.
Place a saucer on top of the box.
Bring water to boil on a very low heating.
Boil with low heating for 1 hour.
Then, take out the box, and set in a room temperature to chill.
After that, put the box into a refrigerator for 3-5 hours, or even longer.
To serve, cut-off the box, place a saltison on a large plate, and slice with a very sharp knife.
Submitted by Nobility_Cuisine on Sun, 02/14/2016 - 07:41.
7 oz (200 g) Feta cheese, or another goat cheese
1 sweet red pepper
12 cherry tomato
12 black olive, pitted
1 small carrot
1.7 oz (50 ml) soy sauce
0.9 oz (25 ml) vinegar
0.9 oz (25 ml) white wine
3.5 oz (100 ml) vegetable oil
Spices: ground black pepper, dry basil, dry mint, dry thyme – 1 pinch of everyone
1 chili pepper
1 tbsp honey
Cut a peeled red sweet pepper into medium squares.
Cut a cheese into medium cubes.
Cut a peeled carrot into thin slices.
Pierce an every tomato using a toothpick.
Slice a lemon into thin quarters of a round.
Pour a vinegar, an oil, a wine, a honey, and a soy sauce into a sauce-pan.
Add the lemon slices, a chili pepper, and spices, stir well, and bring to boil.
Put the red sweet pepper's slices, pitted olives, the carrot's slices, and the pierced tomatoes, and boil for 1 minute.
Let to chill to warm, and add the cheese cubes into a marinade.
Stir, put into small glass canes, and cover tightly.
Let to sit in a refrigerator 24 hours, at least.
Serve as an appetizer.
Note: You may vary vegetables and cheeses.
Submitted by Nobility_Cuisine on Sun, 01/31/2016 - 17:10.
1 salted herring
2 tbsp butter
1 large apple
Ground nutmeg on your taste
Peel a herring, remove all innards, skins, fins, and bones thoroughly.
Warm a butter.
Peel an apple, remove seeds, and grate on a small grater.
Chop the herring fillet, and stir with ground apple and a nutmeg.
Rub a mixture through a sieve, and chill.
Serve on rye bread toasts.
Submitted by Russian_Cuisine on Sun, 01/31/2016 - 17:03.
17.5 oz (500 g) beef liver
3.5 oz (100 g) bacon
3.5 oz (100 g) butter
1 parsley root
1 bay leaf
3-5 all-spices peppercorn
Salt on your taste
Chop a bacon.
Peel a beef liver, carrots, onions, and roots.
Slice vegetables into thin rounds.
Stir-fry the bacon with the vegetables until a readiness, in a deep skillet.
Put the liver pieces, a bay leaf, and peppercorns into the skillet.
Turn a heating to low, and cook all together until the readiness of the liver.
Remove the bay leaf.
Grate a content of the skillet 2-3 times.
Put the content into a sauce-pan (or into a blender).
Add a ground nutmeg, a ground black pepper, and a salt on your taste, and start to blend, adding a butter by small portions.
Put a pate into a glass dish, and chill.
Serve with hard-boiled eggs and rye bread toasts.
Submitted by Nobility_Cuisine on Sat, 01/23/2016 - 18:37.
1 lb boneless, skinless meat
1 lb soup bones
1/3 cup mayonnaise
Spices on your taste
½ oz (15 g) gelatin
1-2 tbsp vinegar
Greens, cucumber slices, hard-boiled egg slices on your tatste
Put a meat and bones into a deep sauce-pan, add a salt and a ground pepper, and bring to boil.
Remove a foam when necessary, and boil for about 1 hour.
Peel vegetables, and cut carrots into stars, and onions into short strips.
Put the vegetables into the sauce-pan, and boil for about 30 more minutes.
Remove bones, and strain the broth.
Slice the meat into thin pieces, place on a large flat plate, and decorate with the carrot stars.
Dissolve a gelatin in 1/3 cup broth (microwave for 30 sec if necessary), and stir with 2/3 cup mayonnaise when a jelly starts thicken.
Stir with a vinegar and spices quickly, and pour over the meat pieces to glaze.
Chop the leftovers of jelly into cubes, and decorate a dish with the jelly cubes, cucumber slices, hard-boiled egg slices, and greens.
Submitted by Russian_Cuisine on Sat, 01/23/2016 - 18:29.
10 oz (340 g) dry bean
4.7 oz (120 g) walnut, peeled and crushed
4.7 oz (120 g) soft butter, or soft cheese
Salt, ground black pepper, and chopped fresh greens on your taste
3 garlic clove
1 tsp sweet paprika
1 tsp ground coriander
Soak beans in ¼ G (1 L) water, and keep in a refrigerator overnight.
Dry out, pour ¼ G (1 L) clean water, and bring to boil.
Boil for 1 hour.
Then, dry out (keep 1 cup a broth), and wash in a cold water.
Peel a garlic, and press.
Stir the beans with a paprika, a coriander, crushed walnuts, a salt, a pepper, the pressed garlic, and grate until an almost even consistency.
If a mixture is too dry, add some amount of the broth, and blend.
Put the mixture on piece of a plastic wrap, roll out to an even (1/3”) layer.
Stir a butter with thinly chopped greens, and spread on top.
Roll, and place into a refrigerator for 3-5 hours.
Remove the plastic wrap, slice, and serve.
Submitted by Nobility_Cuisine on Sat, 01/09/2016 - 22:07.
Ingredients for 6:
6 fresh goose egg
4 fresh chicken egg
2 tsp butter
1 tbsp bread crumbs
1 tbsp green onion, finely chopped
1/4 tsp ground nutmeg
Make a small hole in an each goose egg, and empty out all the contents.
Cook scrambled goose eggs with a butter on a skillet.
Rub the scrambled eggs through a sieve, and stir with bread crumbs, a nutmeg, chopped green onions, and fresh chicken eggs.
Stir until you get an almost even consistency, then inject a mixture back into empty goose egg shells, using syringe, or thin confectionary nozzle.
Bake for about 15 minutes on a medium heat, clean, and serve.
Submitted by Russian_Cuisine on Sat, 01/09/2016 - 21:42.
Ingredients for 21 portion:
5-6 lb fish
3 lb fish fillet
5 slices white bread
2 cup milk
1/2 lb butter
Salt, allspice, and nutmeg on your taste
6 lb small fish, bones, and scales
1.5 medium parsley root
2 celery root
3 bay leaf
1.5 cup vinegar
1.5 cup sherry wine
1/2 lb (220 g) butter
2 cup olive oil
0.8 oz (20 g) gelatine
Greens for decoration
Grate a boneless fish fillet.
Soak a bread in a milk, then squeeze.
Warm a butter.
Peel and chop 2 onions, and stir-fry with 1 tbsp the butter.
Grate the bread, ground fish, 2.5 tbsp butter, allspices, a salt, a nutmeg, the fried onions, and eggs together.
Peel a whole fish, remove its bones through a spine, and stuff it with a ground mixture.
Sew the fish up.
Rub a roasting pan with 1 tbsp butter, and place the fish into the pan.
Pre-heat an oven to 370 F (170 C).
Meanwhile, make a broth from boiled small fish, bones, diced carrots, chopped onion, bay leaves, and salt.
When the broth is ready, pour it into a sieve.
Peel and grate parsley roots, celery roots, and leeks.
Stir the ground vegetables, and sprinkle the fish thoroughly with the salt and vegetables.
Soak a clean two-folded cloth in the broth, and pour the broth into the pan.
Cover fish with the cloth.
Roast fish in the oven, basting it frequently with juices until a readiness.
Take it out, remove the cloth, dry it out (keep the juices), and let to cool.
Dissolve a gelatin in the hot juices.
Place fish on an oblong platter, pour 1/2 the dissolved gelatin on top, and let to chill.
Cut the dissolved gelatin leftovers into cubes when harden.
Chop greens, and decorate fish with greens and gelly cubes.
Submitted by Russian_Cuisine on Sun, 10/25/2015 - 07:07.
1 lb young beetroots
2 garlic clove
½ medium onion
½ small dried chili pepper (as hot as you like)
2-3 tbsp red wine vinegar
½ tsp coriander seeds
3 tbsp refined vegetable oil
3 tbsp unrefined sunflower oil
Salt on taste
Peel beetroots, wash, and shred on a medium shredder (or julienne-cut).
Put the shredded beetroots into a large bowl, sprinkle with a salt and a vinegar, and stir.
Let to sit for 5-10 minutes, and shape as “a mountain”.
Grate coriander seeds and a chili pepper coarsely.
Chop garlic cloves and onions thinly.
Put the chopped vegetables and the grated spices on a top of “the mountain”.
Pre-heat a vegetable oil in a skillet, add a sunflower oil, and bring to boil.
When the boiling starts, pour the oils on top of “mountain”, and stir well.
Cover the bowl with a lid, and place in a refrigerator for 30 minutes – 24 hours.
The longer waiting, the best a result is.
You may use your favorite oils.
You may substitute beets with a carrot, pumpkin, zukkini, or other vegetables.
You may add different vinegars and spices, when you have more experience with this dish.
Submitted by Nobility_Cuisine on Sun, 09/13/2015 - 08:32.
1/2 lb (8 oz, 224 g) fresh small champignon
1/2 tsp salt
3-5 garlic cloves, peeled
3 tbsp vegetable oil
2 tbsp vinegar
1 -2 tbsp soy sauce
1 tbsp spices for "Korean Carrot"
Bring a 1 cup water to boil, add the salt and mushrooms, and boil for about 5-7 minutes, then drain mushrooms, and set aside.
Chop the garlic.
Pre-heat the vegetable oil in a skillet, add garlic, and stir-fry for 1 minute.
Then, add the vinegar and soy sauce, and stir well continuing heating for about 2 minutes,
Add the spices, stir, and cook for 1 minute.
Then, put everything from skillet into a dish with mushrooms, stir well, and let to chill under a lid.
Serve as a standalone appetizer, or as a part of complex garnish.