2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although for the Bulgarian traditional cuisine the cooking of meat with fruits is not a very common manner of our culinary traditions, such recipes are worth trying. The sugars of the fruits penetrate into the meat and make its taste unique. The fruity aroma is not saturated, but is a delicate addition to the taste of the meat. We offer you some interesting recipes for meat with fruit flavors.
Roast appetizing pork with grapes
Necessary products:
1 and ½ kg. pork fillet, 150 ml. water, 150 ml. grape juice, 150 ml. dry white wine, 30 g butter, 2 tablespoons flour, 3 tablespoons gin, salt and freshly ground black pepper to taste, 450 g white grapes - and for garnish, extra oil for frying.
For the marinade:
2 cloves garlic, crushed in a mortar, 3 tablespoons olive oil, 6 tablespoons dry white wine.
Method of preparation:
The pork is placed in a deep dish. Mix the marinade ingredients well in a bowl. Then pour over the meat. It is left to marinate in the refrigerator for 24 hours. During this period you have to go to court several times.
The next day, remove the pork from the marinade and save it for further use. Preheat oven to 190 degrees. Place the meat in a deep Viennese pan and season with salt and pepper.
Pour 150 ml. cold water around the meat and then cover it tightly with a lid or aluminum foil. Bake for about 1.5-2 hours.
Meanwhile, melt the extra oil in a large skillet, add the grapes and fry for 4-5 minutes until golden brown. Set it aside.
Put the almost cooked pork in another pan. Heat the gin in a small saucepan, light it and quickly pour it over it.
Separate the excess fat from the juices left over from roasting the pork. Drizzle the meat with the strained sauce.
Add the grape juice, white wine and some of the preserved marinade to the meat and sauce. Bring all the ingredients to a boil in the pan, then reduce the heat and let the sauce simmer with the meat for 2-3 minutes.
Serve as around the cooked pork, drizzled with the sauce in which it has simmered, scatter the grapes fried in butter.
Turkish lamb with dried fruits
Necessary products:
600 g of lamb, cleaned of excess fat, 2 grated medium-sized onions, 60 g of butter, 100 g of boneless, prunes, 100 g of dried apricots, 3 teaspoons of brown sugar, 2 pinches of cinnamon, 1 / 4 tsp cardamom, 1 tsp. sol.
Method of preparation:
Cut the lamb into two-centimeter cubes. Put them in a large pan, fill them with water and wait for them to boil. Reduce the heat and let the lamb simmer for a few minutes, removing the sediment that rises to the surface. Remove the meat from the pan and keep the broth in which it was cooked.
Squeeze the onion juice and add it together with the meat in a bowl. Mix well and leave to marinate the lamb for 15 minutes.
Heat the butter in a large pan and fry the marinated meat. Add the rest of the onion juice and the squeezed onion pieces and continue cooking until it turns brown. Add the prunes and apricots and let the dish cook for another 5 minutes. Then pour the lamb broth, sugar, salt, cinnamon and cardamom (optional).
Cover with a lid and cook on low heat until the meat is soft and the juices evaporate - about 45 minutes. The lamb is served warm with a garnish of rice.
Duck breast with lime and watermelon salad with watercress
Necessary products:
1 duck breast, salt and freshly ground black pepper to taste.
For the dressing:
1 tablespoon honey, 2 tablespoons hazelnut oil, 2 tablespoons soy sauce, 1 lime juice, 1/2 orange juice.
For the watermelon salad:
1/8 watermelon, cut into pieces, 1/2 head of chicory, 1 handful of watercress.
Method of preparation:
Season the duck breasts with salt and pepper and fry in a hot pan on the skin side first. Cook until the fat begins to separate from the skin, then turn the breasts on the other side and fry for another 3-4 minutes. Then take them out of the pan and set them aside. Save the sauce in which they were prepared.
For the dressing, mix honey, hazelnut oil, soy sauce, lime juice and orange.
Arrange the watermelon pieces in a bowl and add the chicory and watercress leaves. Sprinkle the salad with the sauce when preparing the duck breast.
Serve by placing a pile of watermelon salad on a plate. Cut the duck breasts into thick slices and arrange them on top. Sprinkle with dressing.
Chicken breast with nectarines and cream sauce
Necessary products:
4 chicken breasts - boneless, 4 tablespoons butter, 4 peeled pitted nectarines - cut into quarters, 2 tablespoons flour, 240 ml. cream, salt and pepper to taste.
Method of preparation:
Knock the chicken breasts lightly. Stew them in oil until slightly browned. Add the nectarines 5 minutes after the start of cooking and let the mixture simmer until the chicken turns red and the nectarines soften. Remove the chicken breasts and nectarines from the pan and keep them warm in the oven.
Add the flour to the remaining sauce in the pan and mix thoroughly. Add the cream and continue to stir the mixture over medium heat until it thickens enough. Season to taste and pour the prepared sauce over the chicken breasts and nectarines.
Fried ham and pear sandwiches with butter and spices
Necessary products:
8 tablespoons unsalted butter - softened, 1 teaspoon spice for pumpkin pie (example ratio in the preparation of this spice: 3 tablespoons cinnamon, 2 tablespoons ginger, 2 tablespoons nutmeg, 1 and a half with tablespoons allspice and 1 and a half tablespoons cloves), 1/2 tsp. coriander, 1/2 tsp ginger, 1/2 teaspoon salt, 8 slices of bread, 4 slices of Swiss cheese of your choice, 400 g of ham, 420 g of pears, cut in halves in sweet or canned syrup, 4 slices of Fontina cheese.
Method of preparation:
Place the butter, pumpkin pie seasoning, coriander, ginger and salt in a medium bowl, stirring until smooth. Set it aside.
Arrange half a slice of bread - 4 in number, on a cutting board and put on them a piece of Swiss cheese. Add the sliced ham on top, followed by the pear slices and finally cover with Fontina cheese. Finish the sandwiches by placing four slices of bread over the filling and pressing them lightly to make the individual products fit better. Spread the seasoned butter on the outside of each sandwich.
Place two sandwiches in a tray. Fry them until the first side turns golden brown, about 6 minutes. Turn the sandwiches over and fry on the other side. Serve them still warm, cutting each sandwich in half.
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