Not a single holiday is complete without cold cuts. Of course, a lot of ready-made products are sold in supermarkets so that you can arrange cold cuts. But you can do it yourself so that you get a real work of culinary art. Let's look at some interesting options.
What foods to use for cold cuts?
To cook cold cuts, you can take any meat products. It can be boiled pork, and balyk, and sausage, and brisket. Moreover, you can use your own meat. We will give several recipes in our article. In general, there are no rules and restrictions. Rely on your taste.
How to make beautiful assorted meat?
If you want to diversify the festive table, then you can not do without meat. But the main thing here is to remember that a lot depends on the pitch. If you just chop the same sausage and balyk, it will not be original. We need to arrange everything so that it looks like a culinary masterpiece.
To make the meat cut beautiful, it would be nice to use green salad leaves, slices of cucumbers, cherry tomatoes, olives, olives, curly parsley. Take everything at hand and, as they say, fantasize. We will give some examples of how to serve cold cuts. The design (the photographs used in the article demonstrate many options) should be bright and original.
Little tricks
Assorted meat will look beautiful if the sliced balyk is rolled up in the form of a tube or a roll. In addition, you can start these envelopes with a paste and add vegetables, you get a more satisfying snack. In the middle of the serving dish you can put sauce, ketchup, mustard. The result is bright jewelry made from pomegranate seeds. And from green onions you can make curly serpentine.
Assorted meat, as well as fruit, can be decorated with fresh flowers. Such a cut will look very festive and exotic.
Even the most ordinary sausage, decorated with several branches of arugula, looks appetizing and very attractive, no worse than in a restaurant. Therefore, do not hesitate to experiment in your culinary work.
An excellent appearance is sliced, decorated with leaves of Beijing cabbage, canned corn, peas. It goes well with grapes, lemon and kiwi.
In expensive restaurants, to add sophistication to a sliced dish, sprinkle a plate of spices on it.
Meat rose
People often decorate cold snacks with meat roses. Well, or sausage, here, as they say, it all depends on desire and capabilities. In any case, it turns out very nice.
Instructions for preparing such a decor:
- Thinly sausage or meat.
- Twist one roll and bend in half - this will be the middle of our roses.
- We pierce the bottom of the flower with a cross with toothpicks or skewers so that the petals do not scatter.
- Wrap the middle in slices of meat in a circle, creating the desired shape of the flower.
- We cut off the lower part of the rose so that it can stay steady on the dish and does not fall.
- Put the flower in the right place on the plate and open its petals.
You can also build a more original rose, for this the center is made from one kind of meat, and the petals from another, or they combine sausage with a balyk. The flower will turn out multi-colored. Decorate cold cuts (photos are given in the article) with roses is a very good solution that does not require more effort, and the result will exceed all expectations.
DIY meat assortment
You can cook a meat snack for the festive table with your own hands. To do this, stock up on such products:
- Pork (neck) - 2 kg.
- Veal tenderloin - 0.5 kg.
- Chicken fillet - 0.4 kg.
- Pickled chilli - at your discretion.
- Cranberries - half a cup.
- Walnut - one third of a cup.
- Dried Oregano - 1 tsp.
- Ground black pepper - 1 tsp.
- Salt to taste.
- Dry red wine - 0.5 cups.
- Olive oil - 0.5 cups.
- A bunch of parsley greens.
A set of spices can be changed to your taste.
How to cook such cold cuts? The recipe is pretty simple. Take pork and wash it in water, and then dry it with a towel. Next, cut the neck with slices (slices) on both sides, alternately, without cutting to the edges. A kind of zigzag will come out.
Cut the chicken with veal into plates (up to a centimeter thick). Their number should equal the number of cuts in pork.
Pour oregano, black pepper, caraway seeds into a plate, rubbing them in a mortar in advance. Then pour this mixture of spices with wine, vinegar and oil. Add salt there and mix well. With the resulting marinade, grease the neck, and simply dip the chicken with veal. Grind greens. Finely chop the nuts, garlic and chilli.
Take two plates. In the first we put half the whole mixture of nuts, herbs and pepper. And in the second - the rest and add cranberries.
Now you need to stuff the pork. In one slot we will put minced meat from the first plate and a piece of veal, and in another - a mixture with cranberries and chicken. So, one by one, we stuff the whole neck. You can fasten the meat with threads. If you still have marinade and filling, then you can spread them on the neck with the top.
Now we put our meat in a baking sleeve. We make several holes with toothpicks so that the steam can escape. We put the container in a preheated oven. Bake for two hours.
After the time we take out our assorted, give it the opportunity to cool, remove the sleeve. The product should be whole. Then we put it under oppression for ten hours in a cold place.
So our meat assortment is ready. The photos presented on the page demonstrate other options for decorating such a dish. Any housewife can diversify the recipe by introducing something of their own. As already mentioned, fantasizing is not forbidden. Especially with the decor!
Well, we will return to our treat. It is served on a table with wine.
Homemade loin
We want to give you another recipe for cooking tasty, juicy and appetizing meat. It will be a loin marinated in a decoction of onion peel.
For cooking, you need to take pork lard with good layers of meat. You can, of course, use the loin itself.
First, prepare the brine in an enameled pan.
Take a liter of water:
1. Salt - 0.5 cups.
2. Onion peel.
3. Garlic - a few cloves.
4. Spices to your liking.
We put our lard in brine so that it is completely immersed in the liquid. All this must be put on the stove and boil for ten minutes. Then remove the pan from the heat. Let the broth with the bacon cool down and stand still for a day. Then the loin should be removed, greased with chopped garlic, sprinkled with spices. We wrap all this in film and put it in the refrigerator for another day, and then put it in the freezer. Once the product freezes, it can be consumed.
The brisket prepared in this way has a very beautiful color, as if it were smoked. You can also use it in meat cutting. Assortment, the design of which we master, will turn out to be more vivid and unusual. This will play into the hands when making sliced dishes .
Assorted seaweed
There are so many options to nicely arrange and serve cold cuts. Recipes with photographs demonstrate the originality and sophistication of dishes. And of course, they help novice hostesses to comprehend the subtleties and wisdom of cooking and decorating the treats served on the table.
Meat can be combined with different products. Even with seaweed. To prepare this recipe, we need to take the following set of products:
- Beef - 0.3 kg.
- Pork - 150 g.
- Chicken Breast - 150 g.
- Carrot - 1 pc.
- Sea kale - 100 g.
- Chicken eggs - 6 pcs.
- Milk - 50 ml.
- Vegetable oil - 2 tablespoons.
- Salt, dill, ground black pepper.
So, we will prepare a bright meatloaf with seaweed. To do this, wash the pork and beef, and then dry it. Cut the beef into two pieces. Let's make cross sections on it. Cover with cling film and beat it off, making thin layers. Rub with salt and pepper. One piece of beef is set aside for now.
Beat eggs with salt and milk, pour into a skillet and cook for five minutes. Then allow to cool the mixture.
Next, lay layers of pork, then beef, then egg pancake and seaweed. Very carefully roll everything into a roll and fasten it with a skewer so that it does not fall apart.
Now let's do the same with chicken breast. First, beat her, then salt and pepper. White yolks mash. Add the dill. Carrots must first be boiled and peeled, finely chopped.
On the remaining piece of beef we put chicken, and on top we mix everything with the yolk mixture and put the carrots. Let's roll the second roll and also fasten it. Further, all this beauty must be cooked on a steam bath for about 50 minutes. The meat should be soft.
Before serving, roll should be finely chopped and garnished with vegetables and herbs. So we got one more cold cuts. The composition of the slices can be very different. Sometimes it is possible to combine seemingly incompatible products. And the result, it should be noted, pleases.
Product Combination
Preparing for the holiday, think in advance how you want to see your cold cuts. The decoration (the photographs will help you find your way) will take some time, but your dish will become a table decoration. And do not forget about the possibility of combining products. Cheese slices also look very good with meat. You can use several types of it. Each of them is cut in different ways (slices, slices, cubes). And then boldly decorate your creation with cheese. In addition, you can make compositions by alternating layers of meat and cheese. Here you can dream up.
And also a favorite option for many -
grilled meat. Here, too, there is where to go for a fantasy. Who said that cold cuts are only balyk, sausages and other slices? Not at all! Baked dishes on the grill look no less appetizing and are welcome dishes on any table.
Instead of an afterword
Take note of the examples of the original and beautiful design of the cuts, combine our options with your ideas - and you will get a unique holiday dish. Enjoy your meal!