Main dishes

Chicken Cutlets with Farmer's Cheese and Zucchini

Submitted by Nobility_Cuisine on Sun, 05/20/2018 - 18:04.

Ingredients:

28 oz (800 g) ground chicken meat
5.2 oz (150 g) Farmer's cheese, or tvorog
1 egg
1 medium young zucchini
1 garlic clove
2 tbsp starch
Ground black pepper and salt on your taste

Method:

Grate a zucchini on a small grater, and let a juice to drip.

Blend a tvorog to get an even consistency.

Press a garlic.

Stir all ingredients, shape cutlets, their heights should be about 1/2”.

Cook the cutlets over a water bath for about 15 minutes.

Serve with chopped greens and (optionally) a piece of a butter.

Zrazy with Cheese

Submitted by Nobility_Cuisine on Tue, 05/15/2018 - 14:01.

Ingredients:

17.5 oz (500 g) ground meat
3.5 oz (100 g) ground hard cheese
3.5 oz (100 g) ground frozen butter
1 egg
2 garlic clove
2 white bread slice
3.5 fl oz (100 mL) milk
Ground black pepper and salt on your taste

Method:

Soak a white bread in a milk.

In a large bowl, stir a ground meat, a salt, a pepper, the pressed soaked bread, and an egg.

Stir well, to make an even consistency.

Separately, stir a ground butter and a ground cheese.

Shape several thin meat rounds, and put a portion of a cheese-and butter mix in a middle of each one.

Shape “pies”, flat them a little, and cook over a water bath for about 40 minutes.

Note:

You may make zrazy with many other stuffings.

For example, stuffed with a mixed chopped hard-boiled egg, an onion, and a gherkin.

Or, with a mix of fried mushrooms and fried onions.

Fish Bitki

Submitted by Russian_Cuisine on Tue, 05/15/2018 - 13:56.

Ingredients:

17.5 oz (500 g) fish fillet (sea fish with white meat)
7 oz (200 g)white bread
3.5 fl oz (100 mL) milk
1 egg
3.5 oz (100 g) breadcrumbs
1.7 oz (50 g) butter
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Soak a bread in a milk.

Warm a butter.

Grate a fish fillet.

Stir the ground fish, soaked bread, and warmed butter together.

Grate a mix one more time.

Stir the mix with a salt, a pepper, and an egg, well.

Shape small round cutlets – bitki, and roll with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the bitki until a golden crust increases on both sides.

Turkey Saltimbocca

Submitted by Nobility_Cuisine on Sun, 05/06/2018 - 06:28.

Ingredients for 8:

10-12 oz (350-400 g) turkey fillet
8 bacon slice
8 sage leaf
2 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Slice a turkey fillet into 8 same-size, thin slices.

Rub the every slice with a salt and a pepper.

Put a bacon slice, then put the turkey slice on top, and a sage leaf in a middle.

Roll tightly, and fry in a pre-heated vegetable oil for about 1-2 minutes per side, over a large heating.

Cook rolls under a lid for 5 minutes, over the medium heating.

Turn when necessary.

Serve hot.

Turn when necessary.
Serve hot.

Zucchini with Garlic

Submitted by Russian_Cuisine on Sun, 04/29/2018 - 09:55.

Ingredients:

4 medium zucchini
1 carrot
1 onion
3 tbsp vegetable oil
Salt and spices on your taste
4 garlic cloves
5.2 oz (150 g) sour cream
Greens on your taste

Method:

Shred zucchini on a large grater.

Chop an onion.

Peel carrots, and cut into thin rounds.

Stir-fry the onion in a large skillet with a vegetable oil.

Put the carrots, stir-fry for about 5 minutes, and add the zucchini.

Add a salt, pour 1 cup a hot water, and simmer for about 10 minutes.

Place zucchini and carrots into plates.

Press a garlic into vegetable juices on the skillet, stir well, and pour on top of zucchini.

Serve with a sour cream and chopped greens.

Scrambled eggs with Fresh Caviar

Submitted by Nobility_Cuisine on Sun, 03/25/2018 - 21:09.

Ingredients for 1 portion:

3 egg
3 tbsp fresh fish caviar
2 tbsp butter
Salt and pepper on your taste
1/2 bay leaf, optionally

Method:

Melt a butter in a skillet, over a high heating, then turn the heating to medium.

Blend eggs with a salt and a pepper thoroughly.

Stir-fry the eggs in the skillet until almost ready, and stir-in a fresh caviar.

Put a bay leaf on top, and cover the skillet with a lid.

Turn the heating off, and let to sit for about 2 minutes.

Remove the bay leaf, and serve.

Note:

Caviar of a lake or river fish is preferable.

Simmered Cabbage with Mushrooms

Submitted by Nobility_Cuisine on Sat, 03/17/2018 - 16:09.

Ingredients:

28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste

Method:

Pre-heat a skillet with a vegetable oil.

Put mushrooms and carrots, a tomato paste, bay leaves, and a pepper, and stir well.

Cover the skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.

Press a cabbage togethers with a salt, and put into skillet.

Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.

Stir well, let to sit for about 10 minutes, and serve.

Cabbage with Mushrooms

Submitted by Russian_Cuisine on Sun, 02/18/2018 - 19:56.

Ingredients:

28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste

Method:

Pre-heat a skillet with a vegetable oil.

Put mushrooms, carrots, a tomato paste, bay leaves, and a pepper into the skillet, and stir well.

Cover skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.

Press a cabbage togethers with a salt, and put into skillet.

Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.

Stir well, let to sit for about 10 minutes, and serve.

Fish Cutlets - 3

Submitted by Russian_Cuisine on Sun, 11/12/2017 - 12:31.

Ingredients:

2 Lb (900 g) fish fillet
1 tbsp soy sauce
4 tbsp bread crumb
3 tbsp cream of wheat
1 onion, medium
1 garlic clove
1.7 oz (50 g) butter
1 egg
2 fl oz (70 mL) warm boiled water
2 tbsp sour cream
Spices on your taste

Method:

Pour a water in a large bowl, add a sour cream and a soy sauce, and whip all together.

Pour bread crumbs into the bowl, stir well, and set bowl aside.

Peel a garlic and an onion.

Grate a fish fillet, the garlic, and the onion together.

Put the ground fish, a cream of wheat, an egg, and spices to bowl with bread crumbs.

Stir thoroughly, and set into a refrigerator for about 30 minutes.

Then, shape cutlets, and fry with a vegetable oil, 5 minutes per side.

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.