Main dishes
Submitted by Nobility_Cuisine on Sat, 01/28/2012 - 16:29.
Ingredients:
18 – 25 oz (500 – 700 g) pike
4 bay leaves
Marinade spices for the fish
3 cup malt vinegar (or black ale, to simplify)
For the Galentine sauce:
3.5oz (100 g) dark rye bread crumbs
0.5 cup dry white wine
1/4 cup water
2 tbsp white wine vinegar
1/4 tsp ground cinnamon
2 tbsp shredded onions
2 tbsp olive oil
Salt and ground black pepper on your taste
Method:
Place the fish in an oven-safe dish, and pour the malt vinegar over it.
Add water, to cover the fish 3/4 of the way height-wise, sprinkle with the spices, and put the bay leaves in.
Cover the dish with a lid, and place in a refrigerator for 24-48 hours.
Put the dish in a cold oven, and set the heating 300 F (150 C).
Cook for about 2 – 2.5 hours, let cool as is, then take the fish out and peel it.
Note, that most of the small bones will dissolve during this cooking time.
Cool the fish.
Make the Galentine sauce:
Put the bread crumbs in a glass or enameled sauce-pan.
Pour the wine, vinegar and water in, sprinkle with the spices, stir, and set aside for about 1 – 2 hours.
Meanwhile, stir-fry the onions to mildness.
Stir the bread sauce to reach a more even consistency.
Add water if the sauce is too thick, and put the fried onions into the sauce.
Bring the sauce to boil.
Serve cold fish with boiling sauce.
Note:
This is one of the recipes from "The Forme of Cury" (1390 AD), English kings' cuisine.
You can substitute the pike with any other river or lake fish.
Submitted by Russian_Cuisine on Sat, 01/21/2012 - 18:26.
Ingredients:
1 cup wheat flour
1 cup buckwheat flour
15 quail eggs
2/3 lb boiled beef
1 tsp honey
1 medium onion
1 tbsp melted pork fat
Salt and pepper on taste
1 cup rye bread crumbs
Method:
Whip the flours, 6 eggs, honey, and 3 cups water or whey.
Set aside for 30 minutes, to make crepes later.
Chop the onions and meat separately.
Stir-fry the onions with the 1/2 tbsp pork fat on medium heating for about 2 minutes, then add the meat, salt, pepper, and stir-fry for 2 more minutes with high heating.
Cook the crepes from both sides, then place the meat stuffing in the middle of each one, and roll it up like a spring toll.
Whip 9 quail eggs.
Soak every roll in the whipped eggs, then in rye bread crumbs, and fry with 1/2 tbsp pork fat with medium heating.
Serve 2 grechaniki with 1 cup of beef broth per portion.
Here's the video recipe: http://www.youtube.com/watch?v=IVN760i8sPU&feature=player_embedded
Submitted by Russian_Cuisine on Sat, 01/07/2012 - 19:01.
Ingredients:
2 lb meat fillet (beef or pork)
3 oz (80 g) dried apricots, pitted
3 oz (80 g) dried plums, pitted
5.5 oz (150 g) cheese
3 medium sized tomatoes
2 garlic cloves
Salt on taste
Method:
Soak the apricots and plums with 2 cups of boling water, let sit for about 10 minutes.
Drain, and chop into small pieces.
Cut a deep cut in the middle of the meat, not to the end but enough to separate two sides of the meat like an open book.
Tenderize both sides, and sprinkle with salt.
Put the chopped fruit evenly on the meat.
Sprinkle the fruit with ground cheese and pressed garlic evenly.
Roll the meat tightly, and wrap it with a thread.
Pre-heat an oven to 390-410 F(180-200 C).
Wrap the meat tightly inside foil, and bake for about 1.5 hours.
Then, unwrap in the oven, and bake until the top of it turns tan.
To serve, slice the tomatoes into thin circles and spread them as a layer per plate.
Cut the meat into pieces (2 per portion), and place the roll pieces over the tomato "bed".
Submitted by Russian_Cuisine on Sat, 12/17/2011 - 16:04.
Ingredients:
5 peeled potatoes
4 peeled boiled potatoes
1/2 lb sour cream
Salt on taste
For stuffing:
2/3 lb ground or chopped pork
1/2 onion, chopped
Salt and pepper on taste
Method:
Grate the peeled potatoes, and drain them a little.
Grate the boiled potatoes.
Mix the ground potatoes together, sprinkle them with salt,
and shape pancakes from this mix.
Stir-fry the chopped meat and onion until the meat is prepared.
Divide the stuffing into equal parts, one part per pancake.
Put each stuffing portion in the middle of pancake, and roll the stuffing into the potato mix.
Fry the zeppelins with vegetable oil or butter in a pre-heated skillet, until the potato pancakes are ready.
Serve with sour cream, 2 zeppelins per sour cream portion.
Note:
This is a famous Baltic dish.
Submitted by Russian_Cuisine on Sat, 12/10/2011 - 17:00.
Ingredients:
3.5 oz (100 g) lentil
11 – 12 oz (300-350 g) potatoes, peeled
1 tbsp potato or corn starch
1/2 cup flour
4 tbsp vegetable oil
10 stalks fresh dill
5 garlic cloves
1/2 tsp salt
Method:
Boil the lentil in 1 L (1/4 G) water until it's ready.
Boil the potatoes in salt water until they're prepared.
Make a puree from the lentil-potato mix.
Chop the 5 dill stalks, add them to puree, then add the starch, and stir well.
Pour the flour onto a flat dish, and make pancakes from the potato-lentil mix rolled in flour.
Let the pancakes sit for about 5 minutes, then fry them on a pre-heated skillet, 2 minutes per side.
Serve hot with a chopped mix of dill, garlic and salt, 1/3 tsp per pancake.
Submitted by Nobility_Cuisine on Sat, 11/19/2011 - 16:53.
Ingredients:
1 lb chicken fillet
1 large onion
2 medium carrots
4 tbsp olive oil
2 large pomegranates
3-5 coriander stalks
1 cup peeled pistachios
1 small cinnamon stick
1 cup water
Method:
Peel the pomegranates, and press them to get 1 cup of juice.
Peel the onions, and slice them into thin rings.
Peel the carrots, and cut them into julienne cuts.
Cut the chicken fillet into 2” x 0.5” x 0.5” pieces.
Heat the oil in a medium saucepan, and stir-fry the chicken for about 5 minutes.
Remove the chicken from the saucepan, put the onions into the saucepan, and stir-fry for 1-2 minutes.
Remove the onions from the saucepan, put the carrots into the saucepan, and stir-fry for about 3-5 minutes.
Put the chicken and onions back into the saucepan, sprinkle with 1 tbsp flour, stir well, and heat under a lid for about 1 minute.
Pour 1 cup of pomegranate juice and 1 cup of boiling water into the saucepan, stir, and boil for about 15 minutes with low heating.
Put the cinnamon stick into the saucepan, and boil for about 10 more minutes.
Remove the cinnamon stick.
Chop the coriander greens.
Serve hot in a deep dish sprinkled with the pistachios, pomegranate grains, and chopped coriander.
Submitted by Nobility_Cuisine on Sat, 10/15/2011 - 16:55.
Ingredients:
1.25 lb boiled chicken fillet
2 tbsp butter
2 white bread pieces
2/3 cup milk
0.5 cup sour cream
4 eggs
3 tbsp chopped Italian parsley greens
Salt and ground nutmeg on your taste
0.5 cup bread crumbs
Method:
Soak the white bread in the milk.
Warm the butter.
Mix the double-ground chicken with soaked bread, and grate them together.
Separate the egg whites and egg yolks, and cool egg whites.
Stir the butter (1 tbsp), egg yolks, sour cream, salt, nutmeg, greens, and chicken-bread mix until an even consistency.
Whip egg whites with 0.5 tsp salt until a mild peaks consistency.
Meanwhile, preheat an oven to 380 – 400 F (170-200 C).
Grease a baking dish with 1 tbsp butter, and sprinkle its sides and bottom with the bread crumbs evenly.
Whip the meat mix adding the whipped egg whites by tablespoon.
Put the mix in the baking dish, set baking dish in a larger baking dish where hot water added (not too much), and bake in the oven for about 40 minutes.
Then, slice into portions.
Serve hot with a tomato salad and any mushroom sauce.
Submitted by Russian_Cuisine on Sat, 09/24/2011 - 22:59.
Ingredients:
1 cup pearl grain
1 cup fried porcini, or 2/3 lb fresh porcini
1 medium onion
3 cup meat broth
6 tbsp clarified butter
5 parsley stalks, or 2 tbsp dried parsley greens
1 garlic clove
Salt and pepper on taste
Method:
Pre-heat an oven to 320-360 F (160 – 180 C).
Wash the grain in running water until the water comes out clean, then drain, and place in an oven for 2 minutes.
If you're using dried mushrooms, soak them in 1 cup of water for about 1- 2 hours.
Bring the water with mushrooms to boil, and boil for about 10 – 15 minutes.
Drain the mushrooms (keep the broth).
Chop the mushrooms and onions, and stir-fry with 2 tbsp of clarified butter for about 3 – 5 minutes.
Put the grain, mushrooms with onions, and 2 tbsp clarified butter in an oven-safe dish.
Pour the mushroom broth and meat broth in, stir, cover with a lid, and place in the oven for 1 hour.
Decrease a temperature to 300 F (145 C), and cook 1 hour more.
Press the garlic.
Chop the parsley.
Put the garlic, parsley, salt, and pepper, and 2 tbsp clarified butter in the dish, then stir and cover with a lid.
Turn the heating off, and let to sit in the oven for 30 minutes.
Serve hot.
Other variation:
Stir-fry the mushrooms, onions, and uncooked grain for about 2 minutes with strong heating, then pour in the broth, and cook under a lid for 1 hour. Chop the garlic and greens, stir them in, and let sit for about 5 minutes, then serve.
Submitted by Russian_Cuisine on Sat, 09/03/2011 - 15:18.
Ingredients:
1 egg
1 lb flour
Water and salt – depending on the flour
1 lb ground meat (of your choice)
2 large onions
3 large potatoes
Method:
Mix the flour, egg, and salt, and knead into a very thick but non-sticky dough.
Cover dough with a clean fabrics, and let to sit in a room temperature for about 1 hour.
Meanwhile, peel and chop (or grind) the onions and potatoes.
Stir the ground meat, onions, potatoes, salt, and ground black pepper together.
Roll the dough into a thin, long, narrow shape.
Cover the dough with the meat-potato mix, and roll it tightly.
Press the edges together to prevent the stuffing from leaking.
Cover the top part of a steamer with paper greased with butter.
Bring the water in the bottom part of the steamer to boil, put the top part over it, cover with a lid, and steam for about 1 hour.
Slice, and serve with a cup of a broth, or as a standalone dish.
Submitted by Nobility_Cuisine on Sat, 08/13/2011 - 16:51.
Ingredients:
2 lb pork fillets
1 lb potatoes
3 medium onions
0.5 lb carrots
1 lb fresh or 1 cup dried mushrooms
1 cup pitted dried black prunes
Tomato sauce, salt and pepper on taste
Chopped greens on taste
5 – 8 tbsp vegetable oil
Method:
Peel and wash the vegetables, wash and drain the meat.
Cut the pork, potatoes, carrots, and onions into medium-sized (1” sided) cubes.
Soak the prunes.
Soak the mushrooms if you used dried ones.
Boil the mushrooms in 2 cups lightly salted water until they're ready, then drain (keep the broth) and slice into thin strips.
Pre-heat an oven to 360-390 F (180-200 C).
Place equal portions of meat with vegetables, mushrooms, and prunes into every portion pot, stir with 2 tbsp tomato sauce, salt, and pepper on your taste, and bake in an oven until they're cooked (for about 20-25 minutes).
Sprinkle with chopped greens, and serve hot.
Note:
For vegetarian variation, substitute meat with mushrooms.
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