Submitted by Russian_Cuisine on Sun, 11/08/2015 - 10:17.
1 lb (450 g) ground meat (chicken, turkey)
3.5 fl oz (100 ml) milk
Salt and spices on your taste
Blend all ingredients together.
Cut a plastic wrapping film into 3” x 5” pieces.
Put 2 tbsp of a mixture on each piece, roll into a sausage, and tie up the sausage's ends.
Bring to boil ¼ G (1 L) a water, put sausages, and boil for 7 minutes.
Remove films, and serve with any garnish.
To make sausage's color more red, add a ground beef, up to ¼ of all meat's weight.
Then, boil sausages for about 10 minutes.
Submitted by Nobility_Cuisine on Sun, 11/01/2015 - 09:32.
1 lb sturgeon
1 shallot onion
5 black peppers
1 bay leaf
1/2 dry French bread
1/4 lb butter
Salt on taste
For Horseradish's sauce:
5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste
Put sturgeon in very hot, but not boiling water for 5 minutes.
Clean fish skin off bone plates.
Peel and cut carrot into medium cuts.
Peel and cut onions into rings.
Bring to boil water with spices, salt, carrot, and onions.
Boil for about 5 minutes on medium heat.
Put sturgeon in a broth, bring to boil, ant turn heating to low.
Boil until ready (12-20 minutes).
Cool sturgeon in broth.
Then, take it out of the saucepan, dry, and cut into serving pieces.
Whip eggs with salt.
Grate dry bread (or use breadcrumbs).
Dip every portion in whipped eggs, then roll in breadcrumbs, then dip in melted butter, then roll in breadcrumbs.
Put fish in an oven, pre-heated to 400º F, and bake for about 16-18 minutes.
Serve hot with any fresh vegetable salad, and with “Horseradish” sauce.
To make sauce, grate horseradish, and mix it with sugar.
Let it sit in a room (do not close with a lid!) for 40 minutes. Then, mix well with mayonnaise, and serve.
This way to cook fish was popular for noble dinners in Russia in 18-19 centuries.
Submitted by Russian_Cuisine on Sun, 11/01/2015 - 09:18.
Ingredients for 3:
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 tbsp white bread crumbs
Remove skin and bones of the chicken.
Grind the meat.
Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.
Take about 1/4 lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.
Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side.
You have to fry with butter or margarine.
When all the cutlets are done, place them in a preheated to 190 C (380 F) oven for about 10 minutes.
Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.
Milk sauce is recommended with the vegetables.
3 tbsp all-purpose flour
1/2 cup milk
Spices on taste (optional)
Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears.
Add 1/2 cup of milk to the skillet in a thin stream, mixing thoroughly.
When the sauce becomes a little denser than sour cream, it is ready.
Of course, you may add your favorite spices to the sauce, if you like.
Pour the sauce over cutlets and vegetables in a serving dish.
Submitted by Nobility_Cuisine on Sun, 10/25/2015 - 07:16.
4 medium rainbow trout fillet with skin
3.5 oz (100 g) butter, or margarine
3.5 oz (100 g) bread crumb
1.7 oz (50 g) fresh dill and parsley
1 lemon peels
Salt and white pepper on your taste
Grate lemon peels.
Blend all ingredients except a fish.
Check if all bread crumbs dissolve in a mixture.
Cut 2 equal pieces of a baking paper, and roll the mixture between paper pieces into a rectangle (1/6”, or 5 mm thickness).
Put it into a refrigerator to freeze, for 1-2 hours.
Rub the fish with a salt.
Pre-heat 3 tbsp vegetable oil in a stove-safe and oven-safe dish, and put fish fillets into the dish, skins up.
Pre-heat an oven to 390 F (200 C).
Cut the butter layer into rectangles with fish fillet's sizes.
Cover fillets with the butter rectangles.
Place dish into the oven for about 15 minutes.
Serving portion is 2 fillets.
This method is working good for other fish too (cod, flounder, salmon, etc.) even if fish itself is dry and non-fat.
Submitted by Nobility_Cuisine on Sat, 10/10/2015 - 17:43.
Ingredients for 3-4 portions:
8-9 medium pepper
3.5 oz (100 g) grain – rice, or bulgur, or other ones
1 lb (450 g) ground meat: chicken, or turkey, or non-fat lamb
1 tbsp dried basil, or mayoram
2-3 tbsp vegetable oil
2-3 tbsp flour
Salt and pepper on taste
1 cup chicken broth (or other broth)
3 tbsp sour cream
2 tbsp tomato paste
1 tsp mustard
Boil grains until a readiness.
Peel onions and carrots, and grate thinly.
Peel tomatoes, and dice into small pieces.
Remove seeds and stalks from peppers.
Stir-fry onions and carrots with a butter, and add a ground meat and mayoram. continuing stir-frying.
When the meat is half-ready, add the grains and tomatoes.
Add a salt and a pepper, stir, and let to chill.
Then, stuff the peppers, and sprinkle with the flour a top.
Put peppers into a proper oven-safe dish.
Blend all ingredients for sauce, and pour over peppers.
Pre-heat an oven to 370 F (180 C).
Cover the dish with a foil piece, and set into the oven for 30-40 minutes.
Then, let to sit for 15 more minutes without heating.
To serve, put peppers on 3-4 serving dishes, and pour the sauce on top.
Submitted by Nobility_Cuisine on Mon, 09/21/2015 - 11:49.
Ingredients for 8:
5 oz (130-150 g) vegetable oil
5-7 oz (150-200 g) onion - 1 large, and 1 small onion
17.5 – 21 oz (500-600 g) peeled pumpkin without seeds
8.8 oz (250 g) peeled carrot
8.8 oz (250 g) peeled quince without seeds
17.5-21 oz (500-600 g) rice
2.8 – 3.5 oz (80-100 g) chick-pea
2.8 – 3.5 oz (80-100 g) raisins
½ tsp baking soda
Salt on taste
½ tsp zira spice
For about 12 hours before starting, soak chick-peas in a 53 fl oz (1.5 L) warm water with ½ tsp a baking soda added.
Soak a rice in a warm, salted water.
Slice a large onion into half-rounds.
Peel a small onion.
Cut carrots into 0.2” (0.5 cm) - width medium wedges, and set aside.
Cut a peeled quince into quarters.
Cut a pumpkin into 1.2” x 2” (3 x 5 cm) wedges.
Pre-heat an oil in a deep, thick-sides and thick-bottom sauce-pan, and stir-fry the small onion while it's color turns brown, then remove onion from sauce-pan.
Fry the pumpkin wedges in this oil, while they get a nice crust, then take out wedges, and set aside.
Fry the onion half-rounds in the oil while they start to turn red, add the carrots and zira, and fry all together while gold crust increases on every vegetable piece.
Put the dried out chick-peas, raisins, quince wedges, salt, and more zira into the sauce-pan.
Pour a cold water into sauce-pan, to cover the ingredients, and bring to boil.
Decrease a heating to low, put the pumpkin wedges into sauce-pan, and boil for about 15 minutes.
Then, take out pumpkin wedges, put on a plate, and set aside.
Continue the heating, while quince is soft, then take out quince wedges, put on an other plate, and set aside.
Wash the rice thoroughly.
Turn the heating to high, put rice into sauce-pan, and add a boiling water, to cover rice + 0.5” (1-1.5 cm).
Boil, until rice is ready.
Then, put quince over rice, and put pumpkin over quince, cover sauce-pan with a lid, turn heating to very low, and cook for 15-20 minutes.
To serve, put pumpkin and quince wedges on a separate plate, stir a plov thoroughly, put the plov on a large dish in a mount shape.
Put pumpkin wedges on top.
Slice quince into thin wedges, and put around “a rice mountain”.
Submitted by Russian_Cuisine on Sun, 08/30/2015 - 05:17.
2 lb (900 g) ground chicken
2 medium onion
3 garlic cloves
2 medium zucchini, or squash
12 green basil's leaves
2.5 oz (70 g) butter, or ghee, or margarine (optional)
7 oz (200 g) breadcrumbs
Salt and pepper on your taste
Vegetable oil for frying
Peel the onions, garlic, and zucchini.
Chop onions and zucchini, press garlic, and chop the basil's leaves.
Warm the butter.
Blend all ingredients together, with the exception of the 3.5 oz (100 g) breadcrumbs, and the vegetable oil.
If you will steam cutlets, then butter is not necessary to add.
Roll the mixture in a plastic wrap, and place in a refrigerator for 1 hour or more.
Then, pre-heat a skillet with the 1 tbsp of vegetable oil.
Shape cutlets using wet hands (2-3 for 1 portion), and roll in breadcrumbs.
Fry for about 3-4 minutes per side, and serve with any garnish and sauce.
If you steam cutlets, shape them lesser, plum-size, and steam for about 10 minutes under a lid.
You may freeze cutlets, and keep them in a freezer, in a plastic bag, between of parchment paper pieces.
Submitted by Russian_Cuisine on Sat, 08/22/2015 - 18:58.
3.5 oz (100 g) any pasta
2 large onion
½ cup peeled walnuts
2 tbsp soy sauce1 garlic clove
3-5 spicy peppercorns, ground
10 fresh parsley leaves, chopped
Salt on your taste
Boil the pasta in a salted water by instructions.
Peel the onions, chop into small cubes, and stir-fry with the vegetable oil in a skillet, until onions get a gold color.
Grate the walnuts into small pieces, and add to onions.
Pour the sauce into the skillet, and stir well.
Press the garlic, and stir-in to a mix on skillet.
Dry out pasta, and stir with the sauce from skillet.
Place on serving plates, sprinkle with the parsley leaves, and serve.
Submitted by Nobility_Cuisine on Sat, 08/15/2015 - 16:50.
Ingredients for 2:
2 mackerel, fresh or defrosted
2 small fennel head
1 large pink grapefruit
2 tsp soy sauce
1 tsp honey
1 tbsp olive oil
½ tsp ground turmeric
5 pink peppercorns
Salt, and freshly ground black pepper on your taste
Separate 2 fillets from the each mackerel.
Stir the ½ tsp salt, ½ tsp pepper, and ½ tsp ground turmeric, and rub the fish fillets with this mixture.
Set aside for about 10 minutes.
Then, grill the fish for 2 minutes per each side, and after that, bake for 3 minutes per side.
Peel the grapefruit, remove white parts (keep all a juice), and slice every piece into 3 parts.
Remove the fennel's outer leaves, and slice fennel very thin.
Stir fennel and grapefruit.
To make a dressing, blend the grapefruit juice, the soy sauce, honey, and olive oil, sprinkle with the salt and pepper, blending while salt dissolves.
Pour the dressing over fennel and grapefruit, stir well.
Grate the pink peppercorns.
Place the fish on a serving plates, add the fennel and grapefruit salad on the plate,
and sprinkle with the ground pink peppers.
Submitted by Nobility_Cuisine on Sat, 08/08/2015 - 17:09.
1 large fresh zander
1 fresh egg
Salt and vegetable oil in your taste
Separate a fish's meat from skins, innards, and bones.
Grate the meat (twice when necessary), add the egg, and stir well.
Bring ¼ G (1 L) water to boil, add the salt.
Shape croquettes of walnut's size, and put them into the boiling water.
Boil for about 3-5 minutes, then take them out, put on a plate, and sprinkle with the vegetable oil.
Serve with a potato puree, or with a buckwheat kasha.
You may freeze croquettes, and cook them later. Then, you have to boil them for 10 minutes.