Recipe for pork cutlet with peaches. Cooking dishes with peaches

Step 1: prepare the marinade.

Step 2: Prepare and marinate the pork.

Step 3: Prepare the peaches, oven and baking dish.

Step 4: stuff and bake the pork with peaches.

Step 5: Serve pork with peaches.

The marinade left over from the peaches can be used to soak pies, cakes and pastries. It is also very often used to make sauces, jelly, jelly, or add it to sweet cereals;

If desired, pieces of peaches can be mixed with fresh chopped rosemary, spinach and chopped garlic; these ingredients go well together and perfectly complement the taste of the finished dish;

Instead of salt, you can use soy sauce, and replace black pepper with allspice or add two types.

Southern guest peach on the family menu!

A favorite delicacy for children, the dark red, velvety-skinned and aromatic peach is incredibly juicy and is used in a variety of home cooking recipes. Not only are many desserts, sweet drinks and a variety of pastries prepared from it, but they are even combined in dishes with meat, which adds a touch of original taste to a familiar dish.

Meat with peaches

Someone will smile, and someone will decide to try original and satisfying ones and... meat. In the collection of top recipes there are culinary ideas where peaches are wrapped in pre-beaten fillets and baked in the oven in the form of a roll. Peaches, which are used to stuff a chicken or duck carcass, give the meat a special aroma - to do this, you need to put whole fruits inside and tie them so that they retain their shape during the baking process or add them shortly before readiness (see).

You can make a hearty salad by mixing chopped meat, thin and long slices of peaches, cheese, and optional vegetables. Popular components of such meat salads include boiled or baked chicken fillet, beef or pork. Peaches can be added to them either fresh, cut into thin slices, or canned. Peach harmonizes well in taste with arugula, lettuce peppers, and cucumbers (see). There are recipes for “warm” salads that are good with fried liver and fruit. For this salad, peaches are baked in the oven in olive oil.

To make the dish high in calories, add eggs, hard cheese, and mushrooms (something like pickled or lightly fried champignons) to the salad with peaches. For salads with the addition of peaches, a dressing made from a mixture of vegetable oil (preferably neutral olive oil), soy sauce and mustard works well. A more satisfying salad will come out if you top it with whipped cream or sour cream mixed with grated garlic.

The meat can simply be stewed with peaches or grilled (). To do this, add peach halves to the fried meat shortly before the end of cooking. In order for a crust to form on the surface of the meat, the almost finished dish must be sprinkled with sugar or, better yet, coated with a little honey. Spicy food lovers should add spicy sauces like Tabasco or chili to this meat.

Stalik Khankishiev’s video recipe is all over the World Wide Web, where he shows how to cook delicious oriental meatballs called kyofta. So, ripe peaches are used in the kofta sauce: peach pits are added to the kofta sauce, and the peaches themselves line up in orderly rows with oriental meatballs.

Baking with peaches

Peach is a rewarding ingredient in many pies and cakes. It can be baked in a butter roll, after removing the seeds. A delicious filling of peaches is obtained by cutting them into small pieces and preparing a semi-closed pie. To remove the skin from a peach, you need to proceed as with a tomato: scald it with boiling water and immerse it briefly in cold water. After this, the skin is easy to remove.

You will get the most delicate sponge cake if you layer the cakes with a mixture of cottage cheese mixed with sour cream or cream, sugar or honey, and place slices of thinly and longly chopped peaches on them (see). Creams are prepared from fresh and canned peaches, and dry cakes can be soaked with peach juice or compote (another one).

With peaches, many housewives bake delicious rolls made from cottage cheese and butter dough. A special emphasis is placed on oven-baked pies. Pieces of chopped peaches are placed in a rich yeast dough. To prevent the pies from dripping, you should make a mixture of finely chopped apples and peaches, add pears or any hard fruit.

A simple cottage cheese-peach pie is prepared in a matter of time: for this shortbread dough made from butter and flour with baking powder is baked in the oven in the form of a large basket. After 10-15 minutes, the “basket” is removed and a mass of cottage cheese and cream is placed there, into which the halves of peaches are immersed, skin side out. An hour - and the quick pie is ready!

Desserts and drinks

Delicious milk and honey cocktails and a refreshingly delicate smoothie with peach will delight not only children, but also adults on hot days and warm evenings. You can simply beat the peaches with a blender, add water and pieces of ice - and the drink is ready in a jiffy (see).

The most delicate creamy flavor is the result of mixing creamy jelly and fried and pureed peaches. Peach puree is placed on top of the jelly and sent to the refrigerator. Panna cotta is a good alternative to ice cream, and the peach notes give it a special taste.

One of the famous desserts consists of peaches, lightly fried in caramelized sugar, mixed with cream. They need to be quickly placed on cookies, sprinkled with alcohol and flambéed. This dessert is served immediately: the flame gives it a particularly festive look.

By the way, for desserts it is better to use southern peaches, which grow under intense sunlight. Typically, owners of fruit trees form the crown in the form of a palmette, so that the fruits are illuminated as much as possible. It is this exposure to the sun that gives southern fruits a special taste and high sugar content.

Peach preparations

In addition, confitures are prepared from them (see), whole fruits are covered by pouring boiling water. Peaches can be dried in the sun or in the oven. To do this, separate the fruits and, placing them on parchment, dry them. If they are dried in the oven, they must be turned over periodically, especially if you decide to dry them with the pit. At least 80% of the water should evaporate from a kilogram of peaches - this indicator must be taken into account when assessing the degree of dryness.

As experienced housewives say, dried peaches are tastier than jam and the usual drying. Any varieties are suitable for them, including cheap substandard ones. The peaches are cut into pieces (usually in half, but you can also cut them into 4 pieces, especially if the pit is difficult to separate), cover with sugar and let stand for 12 hours to 24 hours to separate the juice. Drain the juice and boil the peach pieces in saturated sugar syrup for 1-2 minutes.

And we send it to dry until the surface of the peach becomes elastic and juice does not release from it when pressed. Store dried peaches in tightly sealed dry jars. They can be used as a filling, cooked into compotes, and added to various dishes. And a delicious homemade liqueur is made from peach pits.

As you can see, the peach is a completely unusual fruit, and it can be used for any dish if desired. You can experiment in different ways, including peaches in dishes: the recipes are simple, working with them is a pleasure. And considering that the peach season has begun, pampering your loved ones is especially important now.

Scroll through these photos quickly.

Then you’ll have time to look at them.

And I couldn't stop.

And he photographed, photographed, photographed everything.

But it’s time to talk about how to cook it.

If you have a leg that has been salted, well marinated and hung in the refrigerator for a week, then you don’t need to think about anything - just bake it in the oven and eat.

But if you have a ceramic cauldron (or some other wide ceramic vessel of medium depth) and some spices, then you can think about a slightly more complex dish.

Don’t fool yourself with thoughts about how and what to marinate and whether the meat will disappear in a week, but pick up an ax and chop the leg of lamb into pieces that are pleasing to the eye of a reasonable person. Let it be fresh! We’ll cook with pickled one some other time, okay?

If we were going to cook something quick, fry it and pour sauce over it, or some other shintyr-pintyr, then we would have to cut the meat according to all the rules - remove the veins, remove the films and think about the beauty of the cuts. But we are going to cook the meat in a very reliable folk way, and therefore this cutting is not just “it will do anyway,” but it will be even better.

In addition to the meat itself, we will need diced onions, peeled tomatoes, ghee (substitute what you want if you don't have ghee), chopped almonds or walnuts. Well, one lemon and some peaches.

Heat the oven to 300-330C or preheat the oven to maximum temperature.

Place some of the onion, salt and spices, and place the meat on top of it.

Cover the meat with the remaining onions, sprinkle with spices and place just a few tablespoons of ghee on top.

Put it in the oven (or in the oven) and don’t worry about anything until the neighbors knock on the door: “Why do you smell so delicious?”

Then open the oven, stir the meat and onions and put it back again. If you cook in the oven, then you need to lower the temperature by 20-30C. And cook like this until the meat and onions look like in the photo. And tell your neighbors: “Don’t worry, this is for later.”

Honestly? The meat and onions sat in the oven for an hour and twenty minutes. But during this hour I approached them only once, to see how they were doing and, for the sake of decency, to move the food. And if I cooked the same thing on the stove, then I would have to dance around the cauldron with a slotted spoon for about forty minutes without interrupting production. Yes, in a cauldron it’s twice as fast. But the stove or oven combined with ceramic cookware does 80% of the work for you. As they say, “sleep, rest.” The most important thing is not to worry.

When the meat and onions reach that wonderful state when “I would have eaten it anyway,” add a glass of broth, and if there is no broth, add a glass of boiling water. Add tomatoes, two to three tablespoons of sugar, juice of half a lemon and chopped nuts. This time I took walnuts, but with almonds it turns out even better - keep that in mind.

Stir, sprinkle with dry herbs and spices to your taste (take suneli hops and stop the agony of choice once and for all), place in the oven.

And if you have a regular oven, then lower the temperature again and go about your business, don’t worry about anything, I’ll take care of everything myself.

I promise to look after you so confidently because I know: even with the temperature dropping from 200 to 180 C in the oven in three hours with the sauce, if anything happens, it will be a radical improvement in aroma and consistency.

Do you know what I have in that jar over there, so beautiful, fragrant, sticky, sweet? This is the syrup left over from strawberry jam.

If I didn't have this syrup, I would sprinkle the halved peaches with sugar and sprinkle them with lemon juice, and pour the rose water over the sauce itself.

But I have this wonderful syrup and I poured exactly a teaspoon into each peach. And under the peaches, on top of the sauce, I laid out fresh herbs: basil, mint and cilantro. I guess I just didn't have any herbs anymore.

That's okay!

Once again in the oven, in the oven, where else? Shouldn't we go to the barbecue? And what? Why not? If a cauldron fits in the barbecue, place it in that way and cook. Cover the bottom of the cast iron cauldron with several layers of foil so that the bottom does not burn so much and cook as written from the very beginning. The coals will burn out, and you fill it up. It will be too hot in the barbecue, and you cover the vent and chimney. Business! Is there a thermometer in the barbecue lid? Well, that’s it - solve the simplest problem for a vocational school graduate - maintain a temperature falling from 300C to 130C for five or six hours.

Well, sweat a little. Well, tinker. But you will bring a cauldron with such beauty into the house.

Yes, yes, ground pistachios - at the very end. And with a hairdryer with the weakest stream of hot (600C) air or a gas burner, bake the caramel on top so that it smells like candy.