Appetizers

Beef Liver's Pate

Submitted by Russian_Cuisine on Sun, 01/31/2016 - 17:03.

Ingredients:

17.5 oz (500 g) beef liver
3.5 oz (100 g) bacon
3.5 oz (100 g) butter
1 carrot
1 parsley root
1 onion
1 bay leaf
3-5 all-spices peppercorn
Salt on your taste

Method:

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.

Meat Glazed with Jelly

Submitted by Nobility_Cuisine on Sat, 01/23/2016 - 18:37.

Ingredients:

1 lb boneless, skinless meat
1 lb soup bones
1/3 cup mayonnaise
2 carrot
1 onion
Spices on your taste
½ oz (15 g) gelatin
1-2 tbsp vinegar
Greens, cucumber slices, hard-boiled egg slices on your tatste

Method:

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.

Chill.

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.

Bean Pate with Nuts and Cheese

Submitted by Russian_Cuisine on Sat, 01/23/2016 - 18:29.

Ingredients:

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

Method:

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.

Baked Stuffed Goose Eggs

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

Method:

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.

Whole Stuffed Fish in Aspic

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
6-10 egg
1/2 lb butter
2 onion
Salt, allspice, and nutmeg on your taste

For mousse:
6 lb small fish, bones, and scales
1.5 medium parsley root
1.5 leek
2 carrot
2 celery root
5 onion
3 bay leaf
10 allspice
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

Method:

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.

Serve cool.

Spicy Beetroots

Submitted by Russian_Cuisine on Sun, 10/25/2015 - 07:07.

Ingredients:

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

Method:

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.

Note:

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.

Quick-brined Champignons

Submitted by Nobility_Cuisine on Sun, 09/13/2015 - 08:32.

Ingredients:

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"

Method:

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.

Salted Sardines

Submitted by Nobility_Cuisine on Sat, 08/22/2015 - 19:04.

Ingredients:

2 lb fresh sardines
1.25 tsp rose salt
1.25 tsp sugar
2 tbsp dried dill
¼ tsp rosemary
3 tbsp brandy

Method:

Peel sardines, remove fins, heads, innards, and black films, then wash and dry out.

Stir the salt, sugar, rosemary, and dried dill together.

Rub the fish from inside, then drop a couple of drops the brandy into fish.

Then, rub fish from outside, drop a couple drops brandy on fish, and put fish into an enameled dish.

Continue, until you run out of ingredients.

Cover the dish with a lit, and set into a refrigerator for 5-6 days.

Then, serve.

Hot Cake for Snack

Submitted by Nobility_Cuisine on Sun, 07/12/2015 - 07:26.

Ingredients:

2 pack (2 lb) puff pastry dough

1 lb boiled chicken meat

8-10 medium potato

7 fl oz hot milk

2 tbsp butter

1 large onion

7 oz (200 g) ground cheese

12-16 oz (350-450 g) mushrooms

12 stalks young dill

Salt and pepper on your taste

2 tbsp vegetable oil for frying

Method:

Boil the potatoes.

Peel the onions, slice into half-rounds, and stir-fry for about 2-3 minutes with the 2 tbsp vegetable oil.

Chop the mushrooms if necessary, add to a skillet with onions.

Stir-fry them together while juices evaporate.

Chop the chicken meat, add to the skillet, and stir-fry for about 2-3 minutes.

Make a puree from the potatoes, hot milk, and butter.

Stir the mushroom-onion-meat mixture and the potato puree together.

A stuffing is almost done.

Chop greens, and add the greens, salt, and pepper with the stuffing.

Stir thoroughly.

Roll the dough into 4 separate rectangles, and bake on a 395 F (200 C) for about 10-12 minutes. Do not over bake!

Leave 1 baked rectangle on baking sheet.

Cover it with the 1/3 of stuffing, and sprinkle with 1/4 of the cheese.

Cover it with second rectangle, repeat.

Cover it with third rectangle, repeat.

Cover it with forth rectangle, and sprinkle a top with 1/4 of the cheese.

Bake a cake for about 5-7 minutes, while cheese melts, and take out of the oven.

Let to chill a little, slice into pieces, and serve with a green salad.

Baked Figs

Submitted by Nobility_Cuisine on Sun, 05/31/2015 - 05:08.

Ingredients:

12 ripe fig
12 thin bacon strip
6 tbsp brandy
6 tbsp Amaretto
12 grape
3 tbsp ground hard cheese

Method:

Wrap an every fig with a strip of the bacon, and connect the ends using toothpicks.

Make a crosscut on every fig, and pour 1/2 tsp brandy and 1/2 tsp Amaretto into the cut.

Pre-heat an oven to 480 F (250 C).

Place prepared figs on a baking sheet, sprinkle every piece with the ground cheese, and put the baking sheet into the oven for about 5 minutes.

When the bacon gets a pink color, take figs out, and place them on a plate.

Cover the ends of toothpicks with halves of the grapes.

Optionally, sprinkle with chopped greens.

Serve immediately.