Everything will be delicious: French meat from Alla Kovalchuk (video). Everything will be delicious: French-style meat from Alla Kovalchuk (video) Recipe for “Orlov style veal”
", you will learn to cook amazingly tasty beef dishes. Now the meat will turn out tender and juicy, as the show’s experts will reveal all the intricacies of cooking beef. So, today there are recipes for you: Deep-fried beef balls, Beef rolls with bell pepper, Sausage in a cup, Baked beef in sour cream sauce, Meat crossbar.
For years, have you considered yourself a failed cook? Don’t buy beef on purpose, because you know that any attempt to make it tender is doomed to failure? Do you have nightmares about your mother-in-law finding out you're cooking rubber soles instead of steaks? Look best recipes beef dishes from Igor Misevich, and you will definitely succeed!
Everything will be delicious. Broadcast from 03/04/17 Beef dishes. Part 1. Watch online
Deep fried beef balls
beef (shoulder) - 400 g
carrots (medium) - 1 pc.
flour - 150 g
egg - 1 pc.
sour cream (20%) – 40 ml
salt - 5 g
ground black pepper - 1 g
oil - 250 ml
Prepare minced beef and beat it. Add grated carrots, egg, flour, sour cream, salt and pepper. Stir.
Form into balls. Roll in flour and deep-fry for 3-4 minutes. until golden brown.
Beef rolls with bell pepper
beef (shoulder) - 350 g
red bell pepper- 2 pcs.
ginger root - 2 cm
lemon - 1 pc.
green onions - 3 stalks
sunflower oil - 55 ml
salt - 5 g
ground black pepper - 1 g
for the sauce:
sugar - 8 g
apple cider vinegar (4-5%) – 20 ml
soy sauce- 250 ml
ginger root - 2 cm
garlic - 1 clove
Cut the beef into slices, pound and immerse for 10 minutes in a mixture of lemon juice, grated ginger, salt, ground black pepper and oil.
Cut the red bell pepper into strips and fry with oil until half cooked. Place 4 strips of pepper on each piece of beef, wrap in a roll and tie with scalded boiling water green onions. Fry for 4 minutes.
For the sauce - combine soy sauce, sugar, garlic, apple cider vinegar and grated ginger. Bring to a boil and cook for 2 minutes. Cool slightly, strain and serve with rolls.
Sausage in a cup
beef (shoulder) - 500 g
milk (2.5%) - 375 ml
eggs - 1 pc.
starch - 60 g
semolina - 25 g
garlic - 3 cloves
salt - 10 g
sugar - 4 g
ground black pepper - 2 g
ground coriander - 1.5 g
ground cardamom - 1 g
ground nutmeg - 1 g
sunflower oil - 20 ml
Cut the beef into pieces and grind in a blender into homogeneous mince. Pour in the milk little by little. Add egg, starch, semolina, salt, sugar, ground black pepper, ground coriander, cardamom, nutmeg and garlic. Beat until the consistency of thick sour cream.
Line the bottom of the pan with a towel, fill with water and heat to 50°C. Place the minced meat in greased cups (250 ml), not reaching the top 2 cm. Tap them on the table to release excess air. Cover with film.
Immerse the cups in a pan of heated water. Bring to a boil, cover and cook the sausage for 40 minutes.
Baked beef in sour cream sauce
beef (shoulder) - 700 g
sour cream (15%) – 150 ml
onions - 3 pcs.
ginger root - 2.5 cm
garlic - 4 cloves
sunflower oil - 20 ml
cardamom - 3 pcs.
black peppercorns - 4 pcs.
cloves - 3 pcs.
chili pepper - 1 pc.
ground coriander - 2.5 g
allspice peas - 3 pcs.
salt - 10 g
sparkling mineral water (alkaline) – 1.5 l
Cut the meat into pieces, fill with carbonated mineral water(for 15 minutes). Chop the onion and fry in oil until transparent. Add chopped garlic, ginger and chili pepper. Stir and cook for another 2 minutes.
Place the meat in a mold and add spices: cardamom, black peppercorns, cloves, ground coriander, allspice and salt. Stir.
Top with fried onions, garlic, ginger and chili pepper. Pour in the third mixture mineral water and sour cream.
Cover with foil and bake for 1 hour at 200°C. Every 15 minutes, pour diluted sour cream over the dish.
Meat crossbar
beef (shoulder) - 500 g
beef (neck) - 200 g
dill - 5 sprigs
parsley - 5 sprigs
green onions - 3 stalks
butter - 30 g
paprika - 3.5 g
garlic - 1 clove
salt - 10 g
ground black pepper - 2 g
sunflower oil - 20 ml
Cut the meat into slices, beat, salt and pepper. For the filling - mix chopped dill, parsley and green onions, pressed garlic, paprika, soft butter and salt.
Form a meat bullet according to the principle of a head of cabbage: alternately transfer pieces of the shoulder and neck, lubricating them with the filling.
Grease the top with oil, wrap in foil and place in the oven for 1 hour at 200°C. 15 minutes before cooking, remove the foil.
Juicy, aromatic, with a golden cheese crust - meat in French! Appetizing pieces of baked potatoes on tender veal - Orlov style meat! And an incredible recipe for meat in pineapple sauce - sweet and sour Chinese pork with vegetables! The inimitable Alla Kovalchuk. The guest of the episode is a participant in the project “Hata on Tata” Sergey Triskiba.
Meat in French! A truly popular and beloved dish by all! The products for it are simple, and preparation will take very little time! But only Alla Kovalchuk will help you bake the meat so that it turns out divinely tasty.
It would seem nothing complicated: bake juicy meat with cheese in the oven. But often the result is a dry, tough chop. What to do?
Secrets of preparing this delicious dish Alla Kovalchuk will be recognized by Sergei Triskiba, a participant in the “Hata on Tata” project.
« After my participation in the “Hata on Tata” program, my wife decided to invite her friends to a bachelorette party and celebrate this event,” the man recalls. - Like, my husband has improved, he does everything around the house. I didn’t want to disappoint her and volunteered to cook the meat in French and surprise the guests. I decided that it cooks very quickly, you don’t need to stand at the stove for a long time. And the dish is simply finger-licking good. Moreover, it may not work out there - bake meat and cheese in the oven? I cut the meat, more onions, sprinkled it with cheese - and into the oven. It looks like nothing happened. He brought it to the table. The holiday was very fun, leaving behind a lot of positive emotions and... meat in French! They didn't eat it at all! It turned out hard, dry, and the mayonnaise turned into a greasy puddle. They made fun of my wife for a long time. Now I’m determined to learn how to cook meat in French!”
Alla Kovalchuk will also share recipes for cooking Oryol-style veal and Chinese-style sweet and sour pork with vegetables in pineapple sauce.
. Broadcast from 06/01/14 Meat in French. Watch online
PART 1
PART 2
French meat recipe
For meat in French take:
Pork tenderloin - 500g.
Onion - 1 pc.
Cheese (55% fat) – 100 gr.
Vegetable oil - 2 tbsp.
Salt, pepper - to taste.
Rosemary - 3-4 sprigs.
Thyme - 3-4 sprigs.
Lemon juice - 50 ml.
Hollandaise sauce - 150ml.
For the Hollandaise sauce:
butter - 200g;
eggs - 3 pcs;
lemon juice -1 tbsp;
dry white wine - 3 tbsp;
salt and pepper to taste.
Prepare the meat. Cut it into pieces about 2.5 cm thick, beating to 1.5 cm. Pour 3 tablespoons of vegetable oil over the pieces of meat, add 1 teaspoon of pepper, thyme and rosemary, salt and marinate for 30 minutes in the refrigerator. .
Prepare the onions. Cut into half rings and marinate in the juice of ½ lemon with 3 tablespoons of water (5-10 minutes).
We shape the meat in French. Fry it in a frying pan on each side for 1 minute. Form the dish in foil molds in layers. Place the bottom layer of meat, 0.5 tsp of sauce on it, then add pickled onions, 2 tsp of sauce on top.
Bake the dish in the oven preheated to 180 degrees for 30 minutes. Cut the cheese with a vegetable peeler. 10 minutes before the end of cooking, sprinkle the meat with cheese and put it back in the oven. Serve the dish hot.
Prepare Hollandaise sauce. Prepare water bath. The water in it should not boil too much. Separate the whites from the yolks. Start beating the yolks in a bowl, and then continue beating them in a water bath. Pour dry white wine into the egg mixture and continue whisking. Remove the egg mixture from the heat. Slowly pour the pre-melted butter into the egg mixture. Continue whisking, periodically placing in a water bath. Season with salt and pepper. Add freshly squeezed lemon juice and whisk. The sauce is ready.
Recipe for “Orlov style veal”
For “Veal Orlovsky” take:
veal – 500 g;
potatoes - 3 pcs;
onion – 1 piece;
fresh champignons – 150 g;
hard cheese - 100g;
Hollandaise sauce - 150ml;
black pepper - a pinch;
parsley and dill - 2-3 sprigs;
salt to taste;
rosemary - 3-4 sprigs;
thyme - 3-4 sprigs.
Prepare the meat. Cut it into pieces about 2.5 cm thick, beat to 1.5 cm. Pour 3 tablespoons of vegetable oil over the pieces of meat, add 1 teaspoon of pepper, thyme and rosemary, salt and marinate for 30 minutes in the refrigerator. .
Prepare the remaining ingredients. Cut the onion into half rings and fry in vegetable oil until golden brown. Place it on a paper towel to remove excess fat. Peel the potatoes, cut into thin slices 3 mm thick. Add vegetable oil so that the potatoes do not darken. Mix evenly with salt and finely chopped dill and parsley. Slice the mushrooms 3-4cm thick. .
Form “Veal Orlov style”. Fry the meat in a frying pan for 1 minute on each side. Form the dishes in foil molds in layers. Lay out the bottom layer - meat, then fried onions, add Hollandaise sauce. Then add the potatoes to keep the meat juicy and add the sauce again. Place the chopped mushrooms on top of the potatoes and add the sauce again.
Bake the dish in the oven preheated to 180 degrees for 30 minutes. Cut the cheese with a vegetable peeler. 10 minutes before the end of cooking, sprinkle the meat with cheese and put it back in the oven. Serve the dish hot.
Recipe "Sweet pork with vegetables, Chinese style"
For "Sweet Pork with Vegetables Chinese Style" take:
pork tenderloin - 500g;
grated ginger - 1 tsp;
garlic - 3 cloves;
leek - 2cm white part;
canned pineapples - 200g;
celery stalk - 1\2pcs;
bell pepper - 1\2pcs;
carrots - 1 piece;
oil for frying - 2 - 3 tbsp;
sesame - 1 tsp.
For the marinade:
pineapple syrup - 4 tbsp;
soy sauce - 1 tbsp;
lemon juice - 1 tbsp;
sugar - 0.5 tsp;
ground black pepper - a pinch.
Prepare the marinade. Mix pineapple syrup, soy sauce, lemon juice, sugar, ground black pepper. Your marinade is ready.
Prepare the meat. Cut the meat into cubes 2 cm wide, pour in the prepared marinade and leave in the refrigerator for 1 hour.
Cook vegetables. Cut the leek into thin rings, simply crush the garlic, and grate the ginger fine grater. In a hot frying pan with vegetable oil, fry the onion, garlic, and grated ginger for 1-2 minutes.
Place vegetables in a bowl. Place the pork in the frying pan where the vegetables were fried and fry until cooked for 5-7 minutes. Place the finished pork in a bowl with fried vegetables.
Cut carrots, bell peppers, celery, canned pineapples into 2 cm cubes.
Add vegetable oil to the frying pan in which the meat was fried and fry the vegetables over high heat for 1-2 minutes. Place the prepared vegetables in a bowl with the fried meat.
Form the dish: add the marinade left over from marinating the meat into the frying pan. Boil the marinade to a volume of 3 tablespoons. Add fried pork, vegetables and pineapples to the prepared sauce, stir, cook for 3-5 minutes over low heat. Remove the finished dish from the heat and sprinkle with sesame seeds. Serve the dish hot.
Based on materials from the site smachno.stb.ua/
INGREDIENTS
- Pork tenderloin - 500 g
- Onions - 1 pc.
- Hard cheese (55%) - 100 g
- Vegetable oil - 2 tbsp. l.
- Salt - to taste
- Pepper - to taste
- Rosemary - 3-4 sprigs
- Thyme - 3-4 sprigs
- Lemon - 50 ml
- Hollandaise sauce - 150 ml
COOKING METHOD
Preparing the meat.
Cut the meat into pieces about 2.5 cm thick. Beat to 1.5 cm. Grease each piece with vegetable oil, add thyme and rosemary, marinate for 30 minutes.
Cooking onions.
Cut the onion into half rings and marinate in lemon juice (about 5 minutes).
We shape the meat in French.
Fry the meat in a frying pan - fry on each side for 1 minute. We form the dish in foil molds in layers. The bottom layer is meat, then pickled onions. Pour hollandaise sauce over everything.
Bake in a preheated oven at 180°C for 30 minutes.
Cut the cheese with a vegetable peeler. 10 minutes before the end of cooking the meat, sprinkle it with cheese and put it in the oven again.
Serve the dish hot.
Hollandaise sauce
INGREDIENTS
- Butter - 200 g
- Eggs - 2 pcs.
- Lemon juice - 1 tbsp. l.
- Dry white table wine - 1-2 tbsp.
- Salt - to taste
- Pepper - to taste
COOKING METHOD
Prepare a water bath. The water in the bath should not boil too much.
Separate the whites from the yolks. We begin to beat the yolks in a bowl, and then continue to beat the yolks in a water bath. Pour dry white wine into the egg mass and continue whisking.
Remove the egg mixture from the heat. Slowly pour the pre-melted butter into the egg mixture, continuing to whisk. Salt and pepper. Add freshly squeezed lemon juice. We beat. The sauce is ready.
Veal in Oryol style (“Everything will be delicious!”)
INGREDIENTS
- Veal - 500 g
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Fresh champignons - 150 g
- Hard cheese - 100 g
- Hollandaise sauce - 150 ml
- Parsley - 2-3 sprigs
- Dill - 2-3 sprigs
- Salt - to taste
- Rosemary - 3-4 sprigs
- Thyme - 3-4 sprigs
- Salt - to taste
- Black pepper - a pinch
COOKING METHOD
Preparing the meat.
Cut the meat into pieces about 2.5 cm thick. Beat to 1.5 cm. Grease each piece with vegetable oil, add thyme and rosemary. Marinate for 30 minutes.
Prepare other ingredients. Cut the onion into half rings and lightly fry in vegetable oil until golden brown. Place the onion on a paper towel to remove excess fat.
Peel the potatoes and cut them into thin slices 3 mm thick. Mix evenly with salt and spices. Add vegetable oil to prevent the potatoes from darkening. Cut the mushrooms into thin slices.
Forming the veal.
Fry the meat in a frying pan for 1 minute on each side. We form the dish in foil molds in layers: the bottom layer is meat, then add fried onions, pour in “Holland” sauce.
Then we lay out the potatoes overlapping to preserve the juiciness of the meat and pour the sauce again. Place the sliced mushrooms on top of the potatoes and pour the sauce over them again.
Bake in a preheated oven at 180°C for 30 minutes. Cut the cheese with a vegetable peeler. 10 minutes before the end of cooking the meat, sprinkle with cheese and put it in the oven again.
Serve the dish hot.
Sweet pork with vegetables in Chinese (“Everything will be delicious!”)
INGREDIENTS
- Pork - 500 g
- Grated ginger - 1 tsp.
- Garlic - 3 cloves
- Leek - 2 cm white part
- Canned pineapples - 200 g
- Celery - 1/2 pcs.
- Bell pepper - 1/2 pcs.
- Carrot - 1 pc.
- Vegetable oil for frying - 2-3 tbsp. l.
- Sesame - 1 tsp.
For the marinade:
- Pineapple syrup - 4 tbsp. l.
- Soy sauce - 1 tbsp. l.
- Lemon juice - 1 tbsp. l.
- Sugar - 0.5 tsp.
- Ground black pepper - a pinch
COOKING METHOD
Prepare the marinade.
Mix pineapple syrup, soy sauce, lemon juice, sugar, ground black pepper. The marinade is ready.
Preparing the meat.
Cut the meat into cubes 2cm wide, pour in the prepared marinade and leave in the refrigerator for 1 hour.
Cooking vegetables.
Cut the leek into thin rings and the garlic into cubes. In a hot frying pan with vegetable oil, quickly fry the onion, garlic, and grated ginger. Add the pork and, stirring, fry until done - 5-7 minutes. Remove the pork from the pan into a separate bowl.
Cut carrots, bell peppers, celery, canned pineapples into small cubes.
We form the dish.
Add vegetable oil to the frying pan in which the meat was fried and fry the vegetables for a couple of minutes over high heat. Remove vegetables from the pan. In their place, pour the marinade that remains from the meat. Boil the marinade to a volume of 3 tablespoons.
Add fried pork, vegetables and pineapples to the prepared sauce, mix and simmer for 3-5 minutes over low heat.
Remove from heat, sprinkle with sesame seeds.
Serve the dish hot.
Preparations for the New Year are in full swing, so a culinary project « » prepared a selection of luxurious dishes that will certainly decorate your festive table. The main product of the week is pork. The show's experts will teach you how to cook delicious food and share original recipes. In today's episode for you: Meat skewers, Shpundra, Cordon Bleu meat envelopes, Yakibuta pork, Magyar pork.
Tender, juicy, nutritious... In almost every family it is on the list of must-have products. We buy it on weekdays and always on holidays. After all, what could be better than tasty and aromatic pork? This weekend the show “Everything will be delicious!” will surprise you with ten amazing dishes made from meat common in Ukraine. Not only will you feed the whole family delicious food, but you will also save money. Because this week's product is pork ham - inexpensive and tasty meat.
Professional culinary specialist and participant in the Master Chef show Igor Misevich, together with fellow experts, compiled a rating out of 10 unusual recipes. From now on, you will cook like a professional chef, and the list of your signature dishes will be replenished: juicy and original meat skewers, amazing pies, exquisite meat pouches and even an exclusive Japanese pork recipe. You will prepare a flavorful alternative to shashlik, learn the secret of the most delicious marinades and learn how to make original and piquant breading. And this is just the beginning...
Everything will be delicious. Broadcast from 12/17/16 Pork dishes. Part 1. Watch online
Meat skewers
pork ham – 1 kg
mustard – 20 g
soy sauce – 125 ml
lemon – 1 pc.
oil – 20 ml
garlic – 3 cloves
ground black pepper – 3 g
nutmeg – 2 g
paprika – 2 g
Cut the meat into slices 3-4 mm thick. For the marinade, mix mustard with soy sauce, add crushed garlic, lemon juice, ground black pepper, nutmeg and paprika. Place pieces of meat into the marinade and stir.
Then beat the meat to a thickness of 2 mm, roll it into tubes, place them on the board, pressing them tightly against each other. Pierce with wooden skewers and cut tubes between them. Fry the meat on skewers for 3-4 minutes. from each side.
Shpundra
pork ham – 500 g
lard (smoked) – 100 g
beets – 2 pcs.
onions – 2 pcs.
kvass – 250 ml
flour – 50 g
oil – 20 ml
ground black pepper – 6 g
salt – 10 g
parsley – 20 sprigs
green onions – 10 feathers
lemon juice – 10 ml
Cut the lard into cubes and fry until cracklings form. Cut the meat into pieces, bread in flour with salt and pepper, fry in a frying pan with cracklings until golden brown.
Cut the onion into quarter rings and fry in oil until golden.
Peel the beets and cut into small cubes.
Place the beets, meat with cracklings and fried onions into the pot. Simmer for 5 minutes. Add lemon juice, kvass, salt and pepper. Stir. Cover with a lid and simmer for 1 hour. Serve with chopped herbs.
Meat envelopes Cordon Bleu
pork ham – 600 g
hard cheese – 150 g
ham – 100 g
egg – 1 pc.
milk 2.5% – 125 ml
poppy seed – 30 g
flour – 100 g
breadcrumbs – 125 g
salt – 5 g
ground black pepper – 3 g
ground white pepper – 3 g
garlic (dry) – 2 g
thyme (dry) – 2 g
oil – 250 ml
Cut the meat into pieces 1 cm thick and beat. Mix salt, thyme, ground black and white pepper, dry garlic. Rub the meat with spices on one side.
Cut the cheese and ham into slices 5 mm thick. For the batter, beat the egg and milk until smooth. For breading - prepare flour, mix poppy seeds and breadcrumbs.
Place a piece of cheese on the spice side of the meat slice, ham on top and cheese again. Wrap the filling in the meat like an envelope. Dip the envelopes in flour, then in egg batter, then in breadcrumbs with poppy seeds Fry in semi-deep fat until golden brown.
Place the fried envelopes on a paper towel, then on a parchment-lined baking sheet. Bake for 10 minutes in an oven preheated to 180°C.
Pork "Yakibuta"
pork (ham) - 1 kg
water – 1 l
green onions – 3 stalks
eggs – 3 pcs.
Daikon radish – 250 g
rice – 25 g
soy sauce – 200 ml
white dessert wine – 200 ml
sugar - 100 g
ginger root – 30 g
garlic - 1 clove
oil – 20 ml
Cut the pork butt into three pieces across the grain and wrap each piece tightly with kitchen string. Fry the pork in a frying pan until golden brown.
Then transfer the meat to a saucepan and cover with cold water. Add green onions, soy sauce, mirin or white dessert wine, sugar, crushed garlic and ginger, boiled eggs and boiled daikon radish until soft.
Cover the saucepan with foil, make holes in it and simmer for an hour. Once done, remove the pork from the sauce and remove the cooking string.
Cut the meat into slices. Serve with halved eggs and stewed daikon. Pour the sauce over the entire composition.
Pork Magyar style
pork ham – 450 g
champignons – 300 g
cream (15%) – 150 ml
bacon – 50 g
hard cheese – 50 g
onion – 1 pc.
butter – 30 g
sunflower oil – 40 ml
salt – 10 g
ground black pepper – 7 g
paprika – 3 g
nutmeg – 2 g
parsley – 5 sprigs
Cut the meat into slices 1 cm thick and beat. Mix salt, ground black pepper, paprika and nutmeg. Rub the spices onto the meat.
Cut the bacon into strips and fry until golden brown in a frying pan without oil. Chop the champignons with your hands and fry until soft. butter with oil. Separately, fry the diced onion until golden.
Add fried onions, salt, pepper and cream to the champignons. Stir and leave to simmer for a few minutes. Then puree with a blender.
Fry pork in bacon fat for 3-4 minutes on each side. Place on a baking sheet lined with parchment. For each slice of meat, place champignon puree, fried bacon and grated cheese mixed with herbs. Sprinkle with black ground pepper. Bake in an oven preheated to 180°C for 20 minutes.
You might also be interested in:
Christmas braid with triple filling from Tatyana Litvinova
French meat is a truly popular and beloved dish by all! The products for it are simple, and preparation will take very little time! But to bake the meat so that it turns out divinely tasty, only Alla Kovalchuk and show .
It would seem nothing complicated: bake juicy meat with cheese in the oven. But often the result is a dry, tough chop. What to do? A project participant will learn the secrets of preparing this delicious dish from Alla Kovalchuk. Hut on Tata Sergey Triskiba.
“After my participation in the “Hata on Tata” program, my wife decided to invite her friends to a bachelorette party and celebrate this event,- recalls Sergei. - Like, my husband has improved, he does everything around the house. I didn’t want to disappoint her and volunteered to cook the meat in French and surprise the guests. I decided that it cooks very quickly, you don’t need to stand at the stove for a long time. And the dish is simply finger-licking good. Moreover, it may not work out there - bake meat and cheese in the oven? I cut the meat, more onions, sprinkled it with cheese - and into the oven. It looks like nothing happened. He brought it to the table.
The holiday was very fun, leaving behind a lot of positive emotions and... meat in French! They didn't eat it at all! It turned out hard, dry, and the mayonnaise turned into a greasy puddle. They made fun of my wife for a long time. Now I’m determined to learn how to cook meat in French!”