Sliced ​​marinated pork recipe for the holiday

Sliced ​​marinated pork recipe for the holiday

Ingredients

Step-by-step recipe for making sliced ​​marinated pork for the holiday with photo

This is how the appetizer is prepared:

Let's prepare the first marinade mass right away. Dissolve sugar and rock salt in water, add peppercorns and bay leaves.

Wash and dry the slices, place them in a container with marinade, put them in the refrigerator, and let them sit for 24 hours.

Now let's do the second marinade. Mix honey with soy sauce, smoked paprika, granulated garlic and freshly ground black pepper in a bowl.

Remove the meat from the first marinade water, wash, dry with a napkin, transfer to a container with another marinade, and leave to marinate for two days. Turn the product from one side to the other from time to time.

Video recipe Sliced ​​marinated pork for the holiday

Snack chicken meatballs

You can also pamper your family with indescribably delicious, juicy and mouth-watering chicken meatball snacks!

So, in order to prepare a delicacy according to this recipe, you will need:

Ingredients:
minced chicken - 400 g;
breadcrumbs - 3 tbsp;
egg - 1 pc.;
carrot - 1 pc.;
onions - 1 pc.;
sweet pepper - 1 pc.;
Worcestershire sauce - 1 tbsp;
ground sweet paprika - 1 tsp;
ground coriander-1 tsp;
garlic - 2 teeth;
dill-0.5 bunch;
salt, pepper - to your own taste.

Additionally:
snow-white and dark sesame.

This is how the dish is prepared:

Take the onion straight away, remove the skins and chop.

Peel the garlic, cut into small pieces.

Peel the carrots and grate them. Fry the vegetables in a frying pan with sunflower oil, then cool the mixture.

Place the minced meat into a container, add spices, chopped herbs, add breadcrumbs, beat in an egg, pour in Worcestershire sauce, stir thoroughly.

Add the vegetable mass that has cooled to the kneaded minced meat, stir it again, add salt and pepper.

Form small cutlets from the minced meat and sprinkle them with sesame seeds.

Ceremonial pork dishes

In our country, festive pork dishes are very popular.
This includes everyone’s favorite boiled pork, a fully baked suckling pig, pork knuckles in a fragrant glaze, and stylish cutlets on the bone. It is convenient to cut large pieces of pork or roll them into a layer to prepare a roll with entrails - it is very tasty and looks convincing. Such cuts as loin or slices can be cooked using fast methods, ham and neck - for a long time, but without the active role of the cook. Don't forget about minced pork dishes either. For example, cabbage rolls are excellent at reheating, which is quite comfortable from time to time. Hearty ceremonial pork dishes are perfectly complemented by light sauces, sweet and sour chutneys and seasonings, side dishes of vegetables or fruits.
Pork is affordable, usually well cut, and we know how to handle it correctly. All that remains is to choose a recipe or get an idea for an unusual marinade or serve a finished dish.

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A cool recipe for tenderloin meat for a gala table or beef marinated in vodka

So I’m sharing:
All you need to make it: salt, sugar, a little pepper, vodka, refrigerator and patience.
The recipe comes from Sweden and is prepared according to the “gravlax” principle.
The Swedish recipe uses cognac and juniper berries, which the French did not like, and they adapted the recipe to their preferences. I saw it in this version at Svetlana Planshenot, for which I thank her so much! This meat can be stored for a long time, even up to 4 months. And the longer it is stored, the tastier it becomes. And for any special occasion you will always have the most delicious appetizer in your arsenal.

Ingredients:
• Beef (sliced) - 1 kg
• Vodka (40%) - 250 ml
• Salt (large sea salt) - 100 g
• Sugar - 100 g
• Dark pepper (peas) - 1 tbsp.
l. • Sunflower oil (3 tbsp for marinade + 5 tbsp for sauce) - 8 tbsp.
l. I poured olive oil • Chicken egg (boiled (for sauce)) - 2 pcs
• Vinegar (wine (for sauce)) - 3 tbsp.
l. • Green onion (narrow “cibulet” (for sauce)) - 2 tbsp.
l. • Garlic (for sauce) - 1 tooth.
Recipe:

To make meat we need a good piece. Better smooth, without veins and fat. I took a piece of beef with small streaks of fat, which did not aggravate the taste at all. PySy: according to a review of the recipe on the Internet, people cook pork too.

Insert a freezer bag into the cake pan (I just put the bag in the sink). Pour sugar, salt, peppercorns into it. Pour in sunflower (olive) oil and vodka. Mix everything well inside the bag (close the bag and shake the contents).

Now place the meat and tie the bag well (I closed the bag and put it in another one, then tied it crosswise with elastic bands). Place the meat in the refrigerator for three days.

During this time, don’t forget to rotate the meat a couple of times a day.

Remove the finished meat from the marinade, do not rinse, but simply dip it in a cardboard towel. The meat is ready! My meat lay in the refrigerator for another 3 days, in a cardboard towel, so that the alcoholic smell would disappear.

Prepare the sauce. Place soft-boiled eggs in a blender glass, add vinegar and sunflower oil. Great to blend with a blender. Before serving, chop the onion and squeeze out the clove of garlic. Stir and serve.

I cut it thin and served without sauce. According to a survey of guests, next time I will make it either in cognac or add spices (rosemary or cloves) to the vodka for a greater flavor.

Arrangement of meat and cheese tenderloin for a gala table

09/30/2018 6,189 Views

Not a single holiday in Russia is complete without a large plate with circles of meat, which will whet the appetite of the guests of the celebration. Meat tenderloin for a festive table can be produced using completely different techniques. Well, the choice of products for creating a dish is wide. How to cook tenderloin from meat ingredients? Let's figure it out.

Choosing the ingredients

Meat tenderloin belongs to the group of main dishes of the feast. Usually it consists of products such as sausage, boiled pork, salami, beef, lard with a meat layer, and balyk. For decoration, vegetables that slowly spoil in air, fresh and dried herbs, olives of all colors, fruits, soft and hard cheeses are used. You will need boiled chicken or quail eggs, a large list of various types of sauces, bee honey and berry jams.

In fact, culinary art allows you to create the most unusual cuttings for a festive table. There are countless photos on the Internet at home that will make the cooking process much easier. The composition and method of serving snacks will depend only on the budget and imagination of the cook. How to choose the right recipe for a festive table and arrange it on a plate in an original way? We have prepared extraordinary ideas for our readers.

Recipes for slices for a buffet table

Festive chicken tenderloin

Start making the tenderloin by creating a delicious sauce: mix 2 large spoons of soy sauce, balsamic vinegar, the same amount of olive oil and pepper. Place pieces of chicken breast in a baking container, sprinkle everything with crushed garlic and pour sauce over it, and then let it freeze for about 12 hours in the refrigerator. Wrap the already marinated chicken in cling film and pound it. Place all the bacon slices diagonally, and then roll the breast and bacon into a roll with the entrails of several gherkins and a mixture of minced chicken and pork. Secure the dish with special food strings, and then bake for 40 minutes at 200 degrees. The festive cutting must be judged, cut into beautiful pieces a centimeter wide or a couple and served. You can decorate the appetizer with small pickled cucumbers and dill.

Doctor's sausage rosette

If the product does not have elevated taste properties, you can play on its appearance. The design of the cutout in the shape of a flower starts from the middle. Fold a piece of sausage in half, and do the same with other equal-sized slices. Then arrange the 2nd row: lay out the folded pieces until they are closed like a circle. The outer row is made using the same technology. For greater visual resemblance to a plant, we recommend decorating the dish with herbs or leaves of decorative flowers. You see, cutting meat offers a chance to bring even boring everyday foods to the table in a special way. The method in the photo at home and the text description will help you understand this dish.

Cheese tenderloin with raw smoked sausage

This simple recipe will help you if guests arrive unexpectedly quickly. The first layer on the plate consists of sliced ​​at an angle. Next come the smoked cheese circles. It is important that they are thin. 3rd step - the newest layer of raw smoked sausage. Place regular hard cheese and halves of sausage circles on top at an angle. Try to arrange the remaining pieces of sausage into rolls, and place pieces of greenish olives in the middle. It will take no more than 15 minutes to make such a cutting.

Loin with onion and garlic

To implement this recipe, prepare 500 grams of lard with large layers of meat. You need to start making loin tenderloin by creating a marinating solution. It must be made from 150 grams of table salt, onion peels, spices to your taste and a couple of garlic cloves. You need to add lard to the brine and then boil it on the stove for about 8 minutes. Remove the boiled loin and rub with spices and garlic. You need to leave the meat in the freezer for about 24 hours; during this period of time, the loin will acquire a pleasant color, like after smoking.

Once the pork loin is frozen, thinly slice the dish and place on a flat plate. The loin can be served in portions, but usually it is placed on a single plate. Some people prefer to use the loin with onions and garlic as part of a large cut. A fascinating combination of colors of meat and loin will definitely highlight the color palette of the table.

Sliced ​​bread and quail egg

Place rolled pieces of smoked sausage on small pieces of white bread. Next to them, place thin, thin circles of the freshest greenish cucumber and a quarter of a tomato. Use mature or pickled. Cut the boiled quail eggs into halves, place one on top of the bread so that the yolk is on top. Sprinkle the eggs with dried herbs and serve on a single platter. For greater structural stability, you can fasten the cutting with wood skewers.

Butterfly appetizer with cucumber

To begin, cut out the body of the insect from a peeled cucumber. Give the cucumber some relief. On a serving plate, begin to arrange the wings in a "c" shape. Place thin slices of raw smoked sausage or salami in layers on top, doctor's sausage and rolls of thinly sliced ​​lard on top. Place fresh parsley leaves in the middle of the wings, and peeled cucumber on them. There are some design touches left: eyes made of peppercorns, antennae made of skewers with ends made of carrots or cucumbers.

Sliced ​​boiled pork

Pour drinking water into heated water, add peeled onion, carrots and chopped garlic clove. There you also need to place a bay leaf, table salt, ground pepper and spices that you like. Wait until the water boils. Tie a kilogram of fresh pork meat with cooking thread so that it does not deform during cooking. Boil the meat in hot water; it will take 60 minutes to fully cook, but under no circumstances pierce it. In this case, natural juice will flow out of the boiled pork.

When you remove the meat from the water, dry it with cardboard towels and coat the pork with a mixture of crushed garlic and spices. Wrap the boiled pork in food foil and place the meat in a cold space for the day: freezer or refrigerator. After this time, unwrap the boiled pork, cut it into slices and serve as you wish. Baked pork can successfully complement any buffet table.

Cold cuts

1st layer - salami pieces. It is important that they are thin: it is easier to taste the taste. Place chopped boiled tongue and ham along the edges. In the remaining free space, place a leaf of lettuce, and on top of it dried sausages (at least one type, at least several). You can use any type of meat, but we recommend using this particular combination. Place a small gravy boat with sour cream or tartar sauce on a lettuce leaf, and place rolled pieces of doctor's sausage and thin slices of pickled cucumber in the middle of the tenderloin.

Sliced ​​salami in the shape of a fish

Making such a dish requires patience and creative thinking. How to bring food to life from an aesthetic frame step by step? Make an eye from a boiled egg: the yolk will act as the fish’s pupil. If desired, complement the dish with dark peppercorns. Cut the lips from half a juicy tomato, and place the scales from thinly sliced ​​salami on a flat surface. The fins and dorsal comb are made from small cherry tomatoes and slices of hard cheese. To form a fish tail, you will need a different type of sausage: it is better that it is larger than the first and cut at an angle. If you use the instructions correctly, you will end up with a fascinating dish in the form of a sea dweller.

Slicing is a unique way to warm up the anticipation of a meal among guests, and our ordinary recipes will help quickly bring all your festive ideas to life.