ham – Toidublogi

ham

June 12 2022

Cordon bleu

andrestover Bird meat, National dishes cheese, chicken, ham, Switzerland 0

Once upon a time, the name cordon bleu referred to a wide blue ribbon worn by members of the Knights of the order of de Saint-Esprit. Today, this name is used by several high-level cooking schools.
However, food is also known by this name to mean meat that is wrapped around cheese or stuffed with cheese. Often the filling is also ham. The meat that is prepared for this food can be various, veal, pork fillet, chicken fillet is also very common.
I made this food from a chicken fillet, used two types of cheese, and rolled the meat with the filling to get a more interesting shape to the food.
The beginning of this food dates back to the 1940s and probably originated in Switzerland. This food became more widely known in the 1960s.

Preparation time: 20 min preparation, 45 min baking
Level: Average
Quantity: for four

Ingredients:
Four chicken fillets, cut with butterflies
8 slices of Dutch-type cheese
8 slices of mozzarella or Swiss-type cheese
8 slices of ham
Salt and black pepper for seasoning
4 teaspoons Dijon mustard
for breading flour
for breadcrumbs (I used Panko breadcrumbs)
For breading 3 eggs
Frying 50 ml of cooking oil

Preparation:
1. Cut the chicken fillet in half with the butterfly cut so that the halves remain together. Spread the fillet from the cling film on a tray, cover it with another sheet of cling film, and beat gently wide and thin.
2. Grease the chicken fillet with Dijon mustard and season with black pepper and salt. Place two slices of cheese on the fillet, and two slices of ham on them, and cover the ham slices with two other slices of cheese of another type.
3. Roll the chicken fillet tightly, try to close the ends of the roll so that the filling stays inside the roll. Wrap the roll tightly in cling film and place at a +4 degrees C for about 30 minutes or more. The roll can also be prepared the day before and baked later.
4. Beat 3 eggs as you make an omelet, and pour flour and breadcrumbs on separate plates.
5, Heat cooking oil to a higher than average heat, roll the cordon bleu in an egg, then in flour, again in an egg and finally in breadcrumbs. The use of Panko breadcrumbs creates a particularly pleasant and crunchy coating.
6. Brown the roll on all sides, including the ends, until golden brown and place in the baking tin.
7. Bake the rolls at 200 degrees C for 30 minutes in the oven. Let it rest for a 5-10 miutes before cut it for serving
Serve with bechamel sauce and, for example, baked potatoes.
Done !!!

February 22 2022

Solyanka

andrestover National dishes, Soups boiled sausage, celery, garlic, ham, onion, Russia, Ukraine, carrot 0

Solyanka is a soup belonging to the classic cuisine of Russia and Ukraine, the original variants of which have been known since the 15th century. During the Soviet era, solyanka was a very well-known canteen in the countries of the former Eastern Bloc.
It is a soup having a strong flavor and is a very nutritious and delicious addition to the lunch table. This soup can also be made with mushrooms or fish, but I made this soup rich in meat, using loin in the soup, boiled sausage, smoked sausage, and smoked ham.

I recommend it for those who want to prepare a nutritious and delicious lunch and remember the tastes of the past.

Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6 L of soup

Ingredients:

Meat and broth:
1 kg pork bones with meat or ribs
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning seal salt
1 teaspoon mixture of herbs (e.g. parsley, leek, dill)

Soup:
Cut 500 g of cooked meat into pleasant pieces
300 g of cooked sausage cut into strips
150 g of smoked sausage with a stronger taste
150 g of smoked ham
400 g jar of pickled cucumbers
3 medium carrots coarsely grated
3 medium garlic cloves chopped
200 g of tomato paste
3-4L of meat broth
Salt and black pepper for seasoning
cooking oil for frying
for garnish parsley, green onions, or other herbs
sour cream for serving

Preparation:

1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces and add to the pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks or eat them.
4. Clean the meat from the bones and cut it into suitable pieces.
5. Coarsely grate the carrots, chop the onion and garlic and fry them in a pan for about 10 minutes until the carrots are lightly browned and the mixture starts to smell good.
6. Cut the boiled sausage, ham, pickle, and smoked sausage into pieces and add to the drained broth with the meat.
7. When the carrots are fried with the onion and garlic, add them to the soup.
8. Add about 200g or more of tomato paste to taste and mix
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with herbs and sour cream.
Ready !!