2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The dough was originally designed to protect the meat from open flames in the oven. The dough itself was not edible. It was not even edible - made only from flour and water and baked to the hardness of a brick. But when you cut it, you find juicy meat inside. Meat cooked in this way retains its aroma and juices, tastes better and stays juicier than roasted without any coating.
Over time, chefs realize that the dough crust can be made so that it can be eaten, so more people can eat what is baked. Not many people like to eat both meat and dough in such a prepared dish.
Of course, it is not necessary for such recipes to take only beef - lamb leg in batter is also an interesting proposal, especially if you have invited more guests. Individual lamb chops and fillets wrapped in batter are also attractive and delicious main dishes.
The meat in the dough can be prepared in advance and baked at the last minute (the dough will prevent the meat from drying out in the refrigerator). Small pieces of meat such as lamb chops can be wrapped in dough, frozen raw and then thawed before roasting. The dough does not have to be always buttery. Pie dough, butter dough and puff pastry are also suitable.
Fillings
Photo: Veselina Konstantinova
In addition to sprinkled with a little black pepper, the meat can be wrapped in dough and in its natural form, but with additives it becomes more interesting. Some supplements are really sensational. Liver pate, fried mushrooms, one or two slices of ham, fresh green spices and aromatic sauces (enter the dough cold and hard, and come out hot and liquid) are some of the most popular extras.
Filling Duxel
For this classic filling, fry finely chopped mushrooms in a little oil until the liquid evaporates. Start frying over high heat, then reduce so that the juices evaporate. Fry until the mixture is dry.
Options
You can add crushed garlic, finely chopped onion, diced ham or finely chopped parsley before frying. Another delicious variation of the main filling is sour cream and ground coriander seeds. They go best with chicken dishes. If you want to enhance the aroma, take mushroom pumps. Fry them in the same way as usual.
Liver pate
Get ready or best done: fry 100 g of chicken or duck liver in butter until hardened. Cool. Mash with 50 g of softened butter and 1 tbsp breadcrumbs. Forge.
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