Cold meat recipes. Cold meals and snacks (E

Initially meat snacks, which were brought to the table cold and hot, declared themselves about two and a half million years ago. And since those days, different peoples began to use meat for cooking and tasty various dishes.

However, it is worth noting that if in those past years the recipes for preparing cold meat appetizers could be limited solely to what you had to figure out how to get meat during the hunt, then today the choice and variety of meat dishes is amazing and very pleasing.

No hearty and good table should be complete without meat snacks. This includes a huge variety of types of meat products: ham, boiled pork, smoked products, salmon, neck, brisket, carbonate, which are ideally combined not only with each other, but with other snacks, especially from vegetables. They are also ideal for most alcoholic beverages, which is no less important for a gala event and a festive feast.

No matter how significant the reason for the holiday, snacks from meat products should always take their rightful place on your table. Recipes for meat snacks are very diverse, they can make the table richer, brighter and more satisfying.

Experienced chefs and advanced housewives know that cold meat appetizers are meant for snacks between serving main courses. While hot meat snacks are not only intermediate snacks, but also act as the main full-fledged and independent dish.

In most families, no meal, be it ordinary or solemn, can not do without a hearty and nutritious meat dish. The most delicious and healthy meat snacks are served not only to excite an excellent appetite, but also to fill our body with all the vital useful and nutritious components that only irreplaceable meat protein can give us.

Also, without meat appetizers, it is unthinkable to imagine any solemn buffet reception or outdoor picnic, because the exquisitely cut assorted meat products and a wide variety of smoked meats do not need either heat treatment or a lot of additional time to bring to readiness. It is fast, convenient and, most importantly, very tasty.

Recipes for the best meat snacks for every day are quite simple to prepare, and we remember their taste from early childhood - these are sandwiches with sausages, ham and meat products familiar to everyone, and boiled beef tongue seasoned with horseradish or mustard, and spicy meat pate , jelly and homemade bacon with a chic slit.

A meat appetizer for a buffet table, of course, requires more time to prepare, but as people say: "the game is worth the candle." After all, the beauty that we get in the end will become an adornment of any banquet table, which, moreover, without meat snacks will look very modest, empty and poor. Well, how can you imagine a festive table without a baked leg of lamb, a young and ruddy piglet, stuffed meatloaf, hearty meat fillet or a stunning liver cake loved by everyone?!

Of course, it is much easier to go to the store and choose from a wide variety of meat delicacies exactly what you like best. But in this case, you will not know exactly about the freshness of the products and the composition of the ingredients from which the meat product you have chosen is made. While a homemade meat appetizer can be absolutely natural, healthy, it can be safely given to your child, and most importantly, it can be prepared to your taste and according to the taste preferences of the guests invited to you.

Our culinary site contains a huge selection of the most delicious recipes for preparing a variety of meat snacks, including step-by-step recipes with photos that are indispensable for beginner housewives. Together we can cook anything: meat-filled tartlets, pork belly roll, French julienne, beautiful and original meat canapes, tender chicken fillet pâté and much, much more.

The book contains a rich collection of recipes for delicious and healthy cold appetizers - from salads to sandwiches - for every taste. Using the detailed recommendations of the author, everyone will be able to prepare meat, fish, mushroom and vegetable snacks, sauces for cold dishes for every day and for a special occasion.

Meat snacks

Meat is one of the staples of our diet. It contains many complete proteins - 14.5-23%, fat - from 2 to 37%, minerals - 0.5-1.3% (of which the most valuable are salts of phosphorus, calcium, sodium, magnesium and iron). Meat contains vitamins A, D, PP and group B.

Meat for cold dishes is prepared in the same way as for hot dishes: boiled, stewed and fried. Various hot meat dishes can be served cold: rolls, marinated roast, meat in jelly, stuffed and smoked fish. Cold meat dishes are served with cold sauces and salads. For cold meat appetizers, ready-made gastronomic products are also used: ham, smoked and boiled sausages, servelat, carbonade, etc.

Jellied veal

Separate the veal flesh from the bones. Chop the bones into pieces. Clean the meat from the films, sprinkle with pepper, salt, put into the pan in large pieces along with the bones, add onions, carrots, parsley roots. Place the scalded bones in a bowl, cover with water and boil for 1-2 hours, removing scale. Then remove the bones, and add the juice obtained from frying the veal in a frying pan without fat to the broth, bring to a boil, stirring occasionally. After that, add pre-soaked gelatin to the broth and clarify it. To do this, prepare a guy: take some raw meat, pass it through a meat grinder, add salt, water, let stand for 45 minutes to saturate, then add raw chilled proteins and mix thoroughly. Heat the broth to 65-70 ° C, stir and, without stirring, bring the broth to a boil, reduce the heat and let stand for about 1 hour. The guy will first collect on the surface in the form of clots, and then slowly settle to the bottom.

Now you can strain the finished jelly through a linen cloth. With such a guy, the jelly turns out to be transparent and very saturated.

Pour a little unhardened jelly into protvoshki or salad bowls and refrigerate. After the jelly hardens, put decorations in the form of stars, hearts, suns from boiled carrots, sprigs of fresh parsley on it. Place the fried veal on top of them in the form of neat rectangles and pour the remaining jelly so that it covers the meat completely, put in the cold and wait until it hardens. Next, lower the dishes with aspic into hot water for 2-3 seconds, cover with a plate and turn over. The aspic will smoothly come out of its shape onto a plate. Place a side dish of salted and boiled vegetables, lettuce leaves and fresh herbs next to the aspic on a plate. Separately, serve horseradish sauce with sour cream.

Composition: veal - 500 g, beef fat - 25 g, roots - 100 g, gelatin - 25 g, eggs - 3 pcs., garnish - 650 g, sauce - 150 g, salt, pepper; for pulling: meat - 100 g, salt, raw proteins.

Roast veal cold

Fry the veal, salt, pepper, let cool. Cut into large slices, put on a dish, garnish on the sides with cooled meat lanspic (see below).

Composition: veal meat - 500 g, vegetable oil - 25 g, lanspic - 250 g, salt, pepper.

Veal fried aspic

Fry the veal, let it cool. Cut boiled carrots into curly circles. Pour the lanspic inside the jellied mold, let it harden and decorate with boiled roots and green peas.

Cut the veal into slices, put in a mold, pour over the remaining meat lanspic and cool. Before serving, immerse the form in hot water and put the jellied veal on a plate or dish, garnish with boiled vegetables.

Piglet cold boiled with sour cream and horseradish

Boil the processed pig. To do this, tie it with twine, wrap it in parchment paper, add cold water, parsley root, onion. Cook over low heat for about an hour, add salt. Leave the boiled pig in the broth to cool. Then remove the piglet from the chilled broth and cut it lengthwise into two equal parts. Cut each part crosswise into 1-2 pieces per serving and put on a large dish in the form of a whole pig with a head.

Around the piglet, you can put a salad of cucumbers, tomatoes, chopped meat jelly, pickled cabbage, fresh herbs. Separately serve horseradish sauce with sour cream or just horseradish sauce.

Composition: piglet - 650 g, garnish - 300 g, meat jelly - 100 g, horseradish sauce with sour cream - 100 g, parsley root, salt.

Piglet in mayonnaise

Boil pieces of boneless pork weighing up to 30 g with roots, salt and pepper. Cut the finished pork meat into small cubes, place in a saucepan, pour the broth so that only the meat is covered. Add vinegar and keep on fire, stirring until the broth has evaporated. Strain the remaining broth through a sieve, prepare a lanspic on it with a draw (see below).

Take the form, pour lanspic on the bottom of it and let it harden. Then decorate with boiled vegetables, a slice of lemon, put the chopped pork meat, fill the mold completely with lanspic and refrigerate. Before serving, lower the form into hot water and put the meat on a plate.

Serve with horseradish sauce.

Composition: pork meat - 500 g, lanspic - 750 g, salt, vinegar, pepper, roots, boiled vegetables for decoration, lemon - 50 g, horseradish sauce.

hare cold

Peel the carcass of the hare, rinse, stuff with lard, carrots, grate with salt and fry. Place the hare prepared in this way in a dish with high sides - a goose-pan, a stewpan, etc. Add melted butter there and fry, pouring over the juice obtained during frying. After that, add the broth, add the roots and simmer. If the hare was cooked whole, then chop it into portions and put it on a dish.

Serve pickled cucumbers, pickled fruits, fresh herbs as a side dish to a cold hare.

Composition: hare - 150 g, onion - 10 g, carrot - 25 g, bacon - 10 g, garnish - 150 g, oil, broth, herbs, salt.

Goose or duck with plums and cucumbers

Fry the prepared goose or duck carcass in fat in the oven, pouring over the juice formed during frying. Remove from the oven, chop into portions, put on a plate, garnish with cucumbers, sliced ​​circles, pickled plums, herbs.

As a garnish, you can add soaked lingonberries.

Composition: goose or duck - 1 kg, fat - 100 g, plum - 180 g, cucumbers - 150 g, lingonberries - 120 g, greens.

Rinse a variety of offal thoroughly, chop, place in a saucepan, add water and cook at a low boil for 6-7 hours, from time to time removing the scale formed on the surface. Add seasoning. When the broth is ready, strain it, separate the meat from the bones, finely chop on a board and combine with the broth again. Salt the broth and boil for 20-25 minutes. Then add finely chopped garlic, stir and do not boil anymore. Pour the prepared jelly into prepared dishes and cool. When cooking jelly, you can add baked vegetables, which are then removed.

Serve the horseradish sauce separately.

Ingredients: beef, lamb, pork legs, skin from pork carcasses, lips, smoked rolls - 250 g, tripe, cutlet meat - 350 g or beef, lamb heads - 700 g, carrots, onions, garlic, bay leaves, salt, pepper , horseradish sauce.

Pork jelly with vegetables

Place meat in cold water and bring to a boil. Boil vegetables and cut into even pieces (canned salted vegetables can also be used). After removing the foam, add seasonings and cook over low heat until fully cooked. After removing the meat and straining the broth, add gelatin to the hot and clear broth, previously soaked in cold water and then dissolved in hot. Lay vegetables and meat in layers in a form or bowl, placing beautifully chopped pieces of vegetables and green leaves in the bottom layer. Pour in clear broth and leave to set in a cold place.

Spicy sauces, mayonnaise and marinated salads are suitable for jelly with vegetables.

Composition: pork (head, ears, shins, legs) - 1 kg, lean pork - 200 g, onions - 1 pc., carrots - 1 pc., parsley root, a piece of celery, salt, pepper - 8 peas, allspice - 4 peas, bay leaf - 1 pc., water - 1.5–2 l, gelatin (per 0.5 l of water) - 20 g, vegetables (carrots, peas, beans, cauliflower) - 600 g, parsley.

Boar jelly

Place meat in cold water and bring to a boil. After removing the foam, add sour juice. Boil on low heat for 3-3.5 hours, then add spices and chopped roots and cook for another 1-1.5 hours. Remove the meat separated from the bones from the pan and cut into cubes with a sharp knife, strain the broth through a cloth or a fine sieve. Put the pieces of meat back into the broth and cook for another 20-30 minutes. Pour the jelly into molds, on the bottom of which you can place parsley leaves and carrot circles, and let it freeze in a cold place.

Serve with spicy sauce or horseradish and potato salad or boiled potatoes.

Composition: boar with bones - 1 kg, water - 2 l, cucumber pickle or sour wine - 1/2 cup, pepper - 6 peas, allspice - 5 peas, bay leaf, onion - 1 pc., carrots - 1 pc., parsley or a piece of celery, salt.

bird jelly

Peel the chicken legs from skin and nails, rinse the offal (stomachs, necks, wings, liver, heart) and put it all in a pot of cold water, which should cover the food by 6–8 cm. Bring the water to a boil, remove the foam, add carrots, onions, salt, pepper, bay leaf and cook for about 2 hours over low heat, periodically removing the foam. When the broth has cooled down, remove the offal, separate the meat from the bones, cut into slices and put in a deep bowl, adding finely grated garlic, pour over the broth and put in the cold. Decorate the studen with greens and slices of boiled carrots.

Jellied at home

Boil the treated heads and legs until the flesh is easily separated from the bones, finely chop the meat, chop the skin in a meat grinder. Then add broth and bring to a boil. Dip into it pickled cucumbers cut into small rhombuses, previously peeled of skin and seeds, onions, garlic, bay leaf, wine vinegar, salt, pepper, sugar, boil. Then pour into molds and chill.

Composition: boiled pork head (pulp) - 200 g, pork legs - 200 g, pickles - 100 g, onions - 40 g, garlic, wine vinegar - 1 teaspoon, sugar - 1 teaspoon, bay leaf, salt, pepper .

Jellied beef or veal

Boiled or fried beef, veal cut into slices, put them on small sticks or in molds, decorate with boiled vegetables, herbs, mayonnaise, boiled eggs and pour meat lanspic.

Preparation of meat lanspic. Take 40 g of gelatin per 1 kg of lanspic, soak it for 30 minutes in water. As soon as the gelatin swells, add the meat broth to a kilogram and put on fire, stirring. Heat until gelatin is completely dissolved. After that, the lanspic should be filtered through a napkin into another bowl.

If the lanspic turned out to be cloudy, then you should prepare a quickdraw: beat the raw egg white in a bowl with a whisk, pour in 1/2 cup of chilled broth, add lemon juice, mix and pour into the hot broth.

Cool in the refrigerator, cut into portions when serving, serve with horseradish sauce.

Composition: boiled meat - 500 g, meat lanspic - 750 g, eggs, boiled vegetables for decoration, also greens and mayonnaise, horseradish sauce; for lanspeak: meat broth, gelatin - 40 g; for pulling: egg white, broth, lemon juice.

Roll "Russian"

Beat the processed beef tenderloin to a thickness of 5 mm, give the workpiece a rectangular shape. Salt, pepper to taste, grease with mustard and lay on it the bacon, cut into thin slices. Chop the peeled garlic and spread the resulting mass evenly over the surface of the bacon. Then, like bacon, lay thin slices of ham. Put boiled, peeled eggs on the long side of the rectangle one after another, after cutting off their ends for a tight fit.

Now carefully wrap the eggs in the meat and tie with twine with sausage knit. Fry this semi-finished product in a pan until a light brown crust forms, then put it in a saucepan, pour meat broth or water up to 3/4 of its height and simmer with the addition of salt, peppercorns, bay leaf to taste until tender.

Remove the roll from the broth, cool, put a press on it and place in the refrigerator for 3 hours.

Before serving, cut into slices, fan out on a plate, garnish with boiled vegetables and herbs.

Composition: beef tenderloin - 800 g, bacon - 500 g, ham - 400 g, eggs - 4 pcs., mustard, garlic, salt, pepper, bay leaf, butter - 60 g, herbs, boiled vegetables for decoration.

Sausage for home

Cut boneless pork into pieces of 12-15 g, add salt, ground pepper, chopped garlic, mix well and stuff tightly into the intestines, then tie in several places with a string or twine. The weight of one sausage should not exceed 1.5 kg. Put the prepared sausage in a frying pan, put in a hot oven and fry for 3 hours, pouring over the juice that is released during frying.

This sausage can be served both hot and cold.

Composition: pork intestines - 100 g, pork - 800 g, garlic - 10 g, salt, pepper.

chicken galantine

After cutting a well-processed chicken carcass with a sharp knife along the back from the neck to the end of the body, remove the bones from it. Rub the meat with the skin with salt, black pepper and pour over with cognac.

Prepare minced meat from veal and pork turned through a meat grinder. Salt and pepper the minced meat, add wine, nutmeg, truffles and chicken liver cut into small cubes. To improve the taste and appearance of galantine, you can add boiled tongue, salted bacon, cut into sticks to minced meat.

Mix all the minced meat and lay on the skin of the chicken in the form of a thick sausage. Place the lard and boiled tongue symmetrically in the minced meat, after which the skin is tucked up and sewn up with threads to make a whole chicken carcass. Then it should be wrapped in a napkin or gauze, the ends of which should be tied so that the fabric fits snugly around the galantine. Put the carcass in a saucepan, pour the meat broth diluted with water. Boil 1 hour. After that, remove the pan from the heat and let the galantine cool in the broth, remove the galantine from the pan, unfold the napkin, squeeze it out and wrap the stuffed chicken in it again. Put the finished galantine under a light press.

After excess moisture comes out of the galantine, remove the threads, cut the galantine into half-centimeter slices.

When serving, lay the slices on a dish, glazing them with lanspic.

You can decorate and garnish with figuratively cut lanspic, fresh and canned fruits.

In the same way, galantine is prepared from duck, goose, turkey.

Composition: chicken - 1 pc., cognac - 30 g, salt, pepper, nutmeg, veal - 200 g, pork - 400 g, truffles - 40 g, noble wine - 40 g, bacon - 90 g, beef tongue - 140 g, lanspic, broth.

Chicken or game cheese

Remove the flesh from boiled or fried chicken. Turn it through a meat grinder 2-3 times. Combine with grated cheese and butter. Mix thoroughly, add Madeira nutmeg, fume (concentrated meat broth), mix well again. Pour the cheese prepared in this way into molds or into skewers and let it harden.

When serving, put the cheese on a dish and garnish with lanspic and boiled vegetables.

Ingredients: chicken - 1 pc., butter - 200 g, hard cheese - 150 g, Madeira - 100 g, nutmeg, salt, pepper, lanspic - 700 g, fume, boiled vegetables.

Boiled tongue

Rinse the beef tongue in running water and boil, add carrots to the broth, and 10 minutes before the end of cooking - 4 cloves of garlic, bay leaf, peppercorns. Then lower the boiled tongue into cold water for a few minutes so that the skin of the tongue is well removed. Grate the peeled tongue with garlic and pepper, make longitudinal cuts on it, into which to insert the garlic cloves. Then cut the tongue into thin slices, arrange on a plate like a fan and garnish with herbs.

chopped liver

Peeled and washed carrots and onions cut into cubes and lightly fry with bacon, also cut into cubes. In this pan, place the liver, cut into pieces, salt, pepper and fry. Then add a little water, close the lid and simmer until tender. Cool the finished liver with vegetables and pass through a meat grinder with a fine grate 2-3 times. Next, add softened butter or cream to the missed mass. Mix the finished mass thoroughly so that it turns out to be lush and airy.

Put a slide on a plate, apply relief with a tablespoon dipped in water, sprinkle with chopped egg and garnish with herbs.

Composition: liver - 400 g, bacon - 100 g, onion - 40 g, carrots - 40 g, egg - 2 pcs., cream - 20 g or butter - 60 g, herbs, salt, pepper.

Boiled beef tripes

Clean raw scars thoroughly, rinse and soak in cold water for 3 hours, changing it from time to time. Then place the scars in a saucepan, cover with cold water and cook at a low boil for 3 hours. Then cool the finished scar, sprinkle with pepper, rub with garlic, roll up, tie with twine and cook for another 1-2 hours. Cool in broth, then remove and place under a press.

Tripe in mustard dressing

Cut the boiled scar into thin strips. Add onion cut into half rings. Put a slide in a salad bowl and pour mustard dressing, garnish with herbs.

Composition: boiled tripe - 600 g, onion - 100 g, mustard dressing - 150 g, greens.

Tripe with horseradish sauce

Cut the boiled tripe into thin circles, put on a plate, put a side dish of salted or pickled vegetables next to it. Serve horseradish sauce separately, garnish with herbs.

Composition: boiled tripe - 600 g, garnish - 500 g, sauce - 150 g, greens.

Cold appetizers from meat and poultry