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COOKING SCHOOL

How to bake meat and poultry

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What do you want to cook for a gala dinner – rabbit, duck, lamb, beef or pork? If you have not decided yet, look and choose! The secrets of perfect cooking meat and poultry will be shared with us by Sergey Eroshenko, Chef of the restaurant Honest cuisine

RABBIT

Time / t: 8 min. Roasting, 40 min., 180С

Marinade: garlic, apple, leek, prunes, dried apricots, salt, pepper, sour cream, thyme, rosemary.

Technology: cut the rabbit, fry in olive oil from 2 sides, add dry rosemary, salt, pepper and thyme. Put everything in a pan, add the fried leeks, dried apricots, prunes, garlic. Add beef broth, cook in the oven for 20 minutes. Add sour cream, stir and simmer another 20 minutes.

Garnish: prunes and dried apricots, with which baked

LAMB FEET

Time / t: 120 min, 180С

Marinade: coriander, juniper, garlic, bay leaf, sweet paprika, thyme, rosemary, olive oil, dried rosemary, salt, pepper

Technology: peel the garlic, split the cloves in half, make a few thin and deep cuts in the pulp and push the garlic into it. Grate with salt, paprika, pepper, sprinkle with dry thyme, rosemary and chopped coriander. Grease with olive oil and put in the oven for 1 h 20 min. After getting out, sprinkle with potatoes (salt, pepper, rosemary, olive oil) and put for another 40 minutes.

Why this piece: delicious meat, beloved by many, requires minimal skills and just observing the thermal regime to get a real New Year’s masterpiece.

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