Delicacy meat roll, exciting appetite, for a special holiday

Despite the fact that modern stores hardlycontain a variety of sausages and other ready-made meat products on their shelves, a delicious meatloaf, exciting the appetite, which the hostess prepared with her own hands from the best varieties of beef, pork or poultry, is the real decoration of the festive table. And if the husband-hunter brought booty on his shoulder, then from the elk-bear cub.

Roll of pork with tongue

Delicatessen roll will require the following products:

0.5 kg of the tongue;
about 1 kg of the pork neck;
6 strips of bacon.

To give the dish the proper flavor, you need to take salt to taste, a mixture of different varieties of pepper, provencal or French herbs in a set, a pair of carnations, three peas of sweet pepper, a bay leaf.

For a marinade it is necessary to make strong black teawith spices: 2-3 spoons of large leaf without aromatic additives of tea mixed with cloves, bay leaf, a couple of peas of sweet-scented pepper, pour a liter of boiling water and let it brew.

How to do it

Tongue the tongue and boil until soft with salt,clove, laurel and scented pepper. Delicacy meat roll, exciting appetite, should be fragrant. Directly from the boiling broth the tongue should get into the icy water - then the skin will go away easily. Peel the tongue in a hot tea marinade and wait for them to cool completely. Piece of pork to cut along the fibers almost to the end and unfold a book. Sprinkle a layer of salt, a mixture of herbs and peppers, a little bit to repel to even out the thickness. Delicacy meat roll, exciting appetite, should be beautiful. To do this, you first need to flatten the pork neck with bacon plates, put a marinated tongue cut into plates on it, carefully and tightly roll it. To preserve the form of tying twine.

Place the roll in a high frying pan or a scallop, pour the remaining tea marinade, close tightly with a lid or seal with foil. Stew in the oven for 40 minutes at 240-250 ^aboutFROM. Then turn off the oven, but do not open it yet for an hour and a half, until the roll completely cools. Delicacy meat roll, exciting appetite, during this time will ripen, soaked in juices and aromas, will become soft and gentle.

Roll "The Festive"

Stock up with the following products:

0,5 kg fillets of pork and beef (in the latter case you can get by beef tenderloin);
a large chicken breast;
pickled bell pepper;
parsley, basil and spinach,
sea salt and a mixture of peppers.

First you need to cut along the fibers andturn into a layer of pork, add salt, sprinkle with a mixture of peppers and carefully discourage the fineness of chops. With beef to do the same, but it should be beaten with more force and longer. Chicken fillet cut from the bone, cut, unfold and discard to the evenness of the formation.

Formed in the process of incisions and reversalholes lay pieces of peeling off the sides of the fillets (and they will necessarily peel off even before the start of work with a hammer) so that the edges overlap each other, and discard all together to get one smooth layer. Greens to grind (it is possible in a blender). On the foil lay the fillet of pork, sprinkle with parsley and basil. Over pork - beef, on it - a layer of spinach. And, finally, put the chicken fillet in the center, and along it - the sweet pepper, cut into strips. Roll a tight roll and tie a thread quite tight. Fold in foil and bake in the already heated oven for at least three hours: first at a temperature of 200 ^aboutC, and in the last two hours - 150-170 ^aboutFROM. But after three hours the oven should not be opened, let the roll cool. After that, the ready dish can be unwrapped and removed. Before slicing it is best to hold the roll in the refrigerator for at least half an hour.

Chicken roll in an oven

The recipe is: 700 g chicken fillet cut into small pieces, add crushed three cloves of garlic, a spoonful of dry paprika, black pepper, half a teaspoon of any dried herbs, salt and 30 g of dry gelatin. Mix everything, put it in a roasting sleeve and put it in a mold. In advance heated and not too hot (up to 200 ^aboutC) bake for about an hour. Form to get, cool at first to room temperature, and then in the refrigerator to harden the jelly components of the clock five, but it is better to leave for the night.

Meat in dough

Finally we offer an amazing dish, which in many cafes is quite popular. This is a meatloaf in the dough. Of course, the homemade recipe should be more delicious. We will need:

700 g of good minced meat;
4 eggs;
1 onion;
clove of garlic;
1 tablespoon mustard;
parsley greens;
spices and salt.

Mix a finely chopped onion, gratedclove garlic, incomplete tablespoon mustard, salt, freshly ground black pepper, finely chopped parsley and add to ground meat. Boil three eggs hard. One egg to whip raw - no lubrication will be needed for the dough, and nothing bad will happen if most of it is immediately combined with minced meat. Preheat the oven to an average temperature of about 180 ° C ^aboutWith degrees.

Forming

Pack a puff pastry (450 g) roll inrectangle. In the middle, put half a piece of ground meat, half-cooked eggs cut from the bottom, cover the other half with minced meat. On the sides should remain the long sides of the rectangle of the dough. They need to be cut obliquely almost to the ground with strips of 2 cm. Next, wrap the short sides of the dough with minced meat, and then lay the strips criss-crosswise rather tightly. You can decorate the meatloaf in the dough with scraps. In the home, the scenting scents will be carried already in the first ten minutes of baking the roulette in the oven, but you need to wait another half an hour. When the dough blushes, you can take the roll and eat it immediately, hot!