Despite the fact that modern stores barely contain a variety of sausages and other prepared meat products on their shelves, a delicious meatloaf, stimulating appetite, which the hostess made with her own hands from the best varieties of beef, pork or poultry, becomes a real decoration of the festive table. And if the husband-hunter brought the prey on his shoulder, then from the elk-bear’s meat.
Pork tongue roll
Delicious roll will require the following products:
- 0.5 kg of tongue;
- about 1 kg of pork neck;
- 6 strips of bacon.
To give the dish the proper flavor, you need to take salt to taste, a mixture of different varieties of pepper, Provencal or French herbs in a set, a couple of cloves, three peas of allspice, bay leaf.
For the marinade, you will have to brew strong black tea with spices: mix 2-3 tablespoons of large-leaf without aromatic additives tea with cloves, bay leaf, a pair of allspice peas, pour a liter of boiling water and let it brew.
How to do it
Wash the tongue and boil until soft with salt, cloves, bay leaves and
allspice. A delicious meatloaf, stimulating appetite, should be fragrant. Directly from boiling broth, the tongue should fall into icy water - then the skin will depart easily. Put the peeled tongue in a hot tea marinade and wait for them to cool completely. Cut a piece of pork along the fibers almost to the end and unfold it with a book. Sprinkle the layer with salt, a mixture of herbs and peppers, beat off a little to even out the thickness. A delicious meatloaf, stimulating appetite, should be beautiful. To do this, you first need to evenly cover the pork neck with bacon plates, put the pickled tongue cut into slices on it, and carefully and tightly roll it up. To preserve the shape, tie with twine.
Place the roll in a high frying pan or a chicken bowl, pour the remaining tea marinade, tightly cover with a lid or seal with foil. Simmer in the oven for 40 minutes at a temperature of 240-250 ° C. Then turn off the oven, but do not open it for another hour and a half, until the roll finally cools down. Delicious meatloaf, stimulating appetite, during this time it will ripen, soak in juices and aromas, it will become soft and tender.
Roll national "Festive"
Stock up on the following products:
- 0.5 kg of pork and beef fillet (in the latter case, you can do with beef tenderloin);
- big chicken breast;
- pickled bell peppers;
- parsley, basil and spinach,
- sea salt and a mixture of peppers.
First you need to cut along the fibers and unfold the pork, salt, sprinkle with a mixture of peppers and carefully beat until chop fineness. To do the same with beef, but you need to beat it with more force and longer. Cut the chicken fillet from the bone, cut, unfold and beat until the formation is even.
Lay the holes formed in the process of notching and turning with pieces of the fillet peeled off on the sides (and they must be peeled off before the hammer starts working) so that the edges overlap each other and beat off together to make one even layer. Grind greens (can be in a blender). Put pork fillet on the foil, sprinkle with parsley and basil. On top of the pork is beef, on it is a layer of spinach. And finally, put the chicken fillet in the center, and along it - sweet pepper, cut into strips. Twist a tight roll and tie a thread quite tight. Wrap in foil and bake in an already heated oven for at least three hours: first at a temperature of 200 ° C, and in the last two hours - 150-170 ° C. But even after three hours, the oven should not be opened, let the roll cool. After that, the finished dish can be expanded and the threads removed. Before cutting, it is best to keep the roll in the refrigerator for at least half an hour.
Oven Chicken Roll
The recipe is: 700 g of chicken fillet cut into small pieces, add chopped three cloves of garlic, a spoon of dried paprika, black pepper, half a teaspoon of any dried herbs, salt and 30 g of dry gelatin. Mix everything, fold in a baking sleeve and place in a mold. In a preheated and not too hot (up to 200 ° C) oven, bake for about an hour. To get out the form, first cool to room temperature, and then in the refrigerator until the jelly components solidify for five hours, but it is better to leave it overnight.
Meat in dough
Finally, we offer an amazing dish, which in many cafes is quite a popular treat. This is meatloaf in pastry. According to the home recipe, of course, it should turn out tastier. We will need:
- 700 g of good minced pork;
- 4 eggs;
- 1 onion;
- clove of garlic;
- 1 tablespoon of mustard;
- parsley greens;
- spices and salt.
Mix finely chopped onion, grated clove of garlic, an incomplete tablespoon of mustard, salt, freshly ground black pepper, finely chopped parsley and add to the minced meat. Hard boil three eggs. Beat one egg raw - a lot of dough is not needed for greasing, and nothing bad will happen if most of it is immediately combined with minced meat. Preheat the oven to an average temperature - up to about 180 ° C degrees.
Molding
Roll the puff pastry package (450 g) into a rectangle. Put half the minced meat with a piece of wood in the middle, boiled eggs cut in half from above, cover with the other half of the minced meat. On the sides should be the long sides of the dough rectangle. They need to be cut obliquely almost to the forcemeat into 2 cm strips. Next, you need to wrap the short sides of the dough on the forcemeat, and then lay the strips crosswise quite tightly. Trimming can decorate meatloaf in the dough. Calling smells will rush through the home space in the first ten minutes of baking the roll in the oven, but you need to be patient for another half hour. When the dough is browned, the roll can be taken out and eat it right away, hot!