Prunes are a real treasury of vitamins and minerals. It has antioxidant, antibacterial, choleretic and diuretic effects. Regular use of this product improves metabolism, normalizes digestion and improves immunity. Prunes are good for men, hypertensives, ventricles, and people who suffer from liver and kidney diseases.
Another unique property of prunes - its taste is sweet and sour, with a light aroma of smoking. It is ideal as a filling for pies and cakes, an ingredient for salads. The meat cooked with these dried fruits is very tender and pungent, with a slight acidity. You can stew any meat, but pork with prunes is generally a song! Try to cook, you will not regret it.
Pork with prunes
To do this, you will need the following:
Equipment: grater with large holes, cutting board, sharp knife, fork, three deep and three shallow plates, a pan of 2-3 liters and a frying pan.
Products: Take a large onion, carrot and bell pepper. A kilogram of lean pork and 200 grams of prunes, with or without seeds, can be frying oil. The choice of oil is completely up to you: you can take cream, sunflower, olive or pork fat.
To prepare the sauce, in which pork with prunes will be stewed, you will need: half a liter of water or broth, 3-4 tablespoons of soy sauce, pepper and salt, bay leaf, and seasonings for meat. With seasonings, you need to be careful, prunes already have a rich enough taste and aroma.
Pork with prunes. Cooking
Peel and wash the vegetables. Then grate the carrots and put them in a shallow plate. Onion and sweet pepper cut into thin half rings and arrange in separate plates. Rinse the prunes, put them in a deep plate and pour hot water. Now it’s the turn of meat. It must be cleaned of veins and films and shredded into rectangles of size 3 by 4 centimeters. This is not a standard, but, as practice shows, it’s convenient to prick such a piece on a fork and carefully send it into your mouth. Put the chopped meat in a deep plate.
Now it’s the turn of assembling our future masterpiece. Take a saucepan and lay all products in layers. Pour vegetable oil on the bottom or put 50 grams of butter. Then meat, onions, grated carrots, pepper and prunes on top. Put the ingredients for the sauce in a deep plate, lightly beat with a fork and pour the pork waiting for it in the pan. Now put the container on fire, cover with a tight lid and bring to a boil.
Is it boiling? Reduce the heat to a minimum, after an hour and a half the most tender pork with prunes is ready.
Salad with mushrooms and prunes
This is a surprisingly tasty and satisfying salad with prunes (layers). To preserve the beauty of the layers, it is better to cook it portionwise.
For 6 servings you will need: one chicken fillet weighing 300 grams, hard-boiled eggs - 5 pieces, pitted prunes - 150 grams, all 200 can be peeled. Peeled nuts - 100 grams, walnuts are indicated in the original source, but replacing with hazelnuts does not spoil the result , Russian cheese - 100 grams, a pack of mayonnaise, salt.
Cooking
Finely chop the boiled chicken fillet and put in a separate bowl, do the same with prunes. Disassemble the eggs into squirrels and yolks. Finely chop the protein, grate the yolk. Cheese too. Scroll the nuts in a meat grinder or blender. In a bag of mayonnaise, make a very small hole so that when pressed, the trickle is as thick as a match.
So, the preparation is completed, all the ingredients are in separate plates. Take six small salad bowls or one large dish and start spreading the salad with prunes in layers. The first layer is chicken meat, spread out evenly, add salt and apply a thin mesh of mayonnaise, the second layer is yolks and mayonnaise again, then nuts and grease with mayonnaise. We fill prunes with grated cheese and grease with mayonnaise. The last layer is egg whites; you don't need to grease them with mayonnaise. Believe me, it is very tasty.
There is another very tasty salad - from the tongue with prunes, it also includes champignons.
Salad with mushrooms and prunes
Ingredients: boiled tongue - 300 grams (pork, beef or mutton - it does not matter). Mushrooms - 200 grams, pitted prunes - 200 grams, ground or finely chopped walnuts - 100 grams, one onion the size of a chicken egg.
Sauce: This salad uses sour cream mixed with mustard and lemon juice. Half a glass of sour cream will need a teaspoon of mustard and half a teaspoon of juice, salt and ground black pepper to taste.
Cut the boiled cold tongue into strips, the onion must be cut very thinly and slightly wrinkled with your hands. Cut the mushrooms into thin slices and lightly fry in small portions in vegetable oil. Cut prunes into thin slices or cubes, the finer the better. Mix all ingredients and season with sauce. To give a hint of spring freshness, you can add fresh cucumber to the salad.