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Cold cuts hot dish recipe. Meat platter

Roast beef

Cold meat dishes and snacks

For making cold meat dishes and snacks use gastronomic products (ham, sausage), boiled meat (beef, piglet, veal, pork, lamb, poultry), fried foods(beef, veal, pork, poultry, game, rabbit), as well as offal from the meat of large and small livestock, which are boiled (tongue, heads, legs, ears of large and small livestock) or fried (liver).

For the preparation of boiled meat, various large-sized semi-finished products weighing 2-3 kg are used, for fried meat - tenderloin, thin or thick edge, veal, pork, lamb hind legs.

Meat products subjected to heat treatment are cooled and stored at a temperature of 2-6 °, cut before serving.

From cold dishes and snacks, ham with a side dish, cold cuts, fried and boiled meat, pig with horseradish and aspic are very popular, Domestic bird stuffed with mayonnaise, jellied meat and poultry, beef or pork jelly, etc.

All cold dishes of meat and meat gastronomic products are served with garnishes of vegetables, as well as pickled fruits. Horseradish sauces and mayonnaise are served separately. Output rates of the main product of cold meat dishes and snacks 75, 100, 125 g; side dishes -75, 125, 150; sauces -30, 35 g.

Large pieces of tenderloin, thick or thin edges are fried in the main way until golden brown, and then put in an oven and poured over every 5-10 minutes with the resulting juice. Roast beef can be fried until well cooked (meat on the inside is greyish), medium-rare (meat is pink on the inside), and until crispy (meat on the inside is bloody).

The fried roast beef is cut into thin pieces across the fibers (2-4 per serving) and placed on a dish. On the right side I place; garnish of boiled carrots and potatoes, cut into small cubes, cucumbers, cut into circles, tomato slices and lettuce from red cabbage. Meat jelly, finely chopped pickled fruits, and sliced ​​horseradish are also used as a side dish. The dish is garnished with green lettuce leaves and sliced ​​horseradish. In a gravy boat, you can serve mayonnaise sauce with finely chopped gherkins, mayonnaise sauce with pickles or horseradish sauce with vinegar.

The composition of this dish includes a set of three to four or more types meat products. For example, roast beef, roast veal, ham, fried chicken or boiled tongue, raw smoked sausage, fried pork, roast duck etc. The assortment may also include fried game, a capital salad packed in rolls, meat salad in tartlets, stuffed chicken(galantine), etc.



There are many ways to decorate cold cuts, depending on the artistic taste of the chefs. Here are two of them.

1. In the middle of a round dish put fresh tomato, stuffed vegetable salad. At the end of the dish

one folded piece of roast beef is placed at a time, a piece of roast veal and ham is placed along the edges. The dish is decorated fresh cucumbers, sliced ​​circles, red tomato slices, lettuce and parsley sprigs. Horseradish with vinegar is served in a gravy boat.

2. Half of the fried hazel grouse is placed on a round dish. A valovan with a capital salad is placed near it. A piece of galantine from chickens and raw smoked sausage is placed along the edges. The dish is decorated with pickled tomatoes, chopped slices, halves of pickled plums, lettuce, parsley. Sauce - mayonnaise with gherkins.

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Teriyaki marinade sauce

This delicious marinade sauce is perfect seasoning for meat and fish dishes and can also be used as a wonderful marinade that will give the dish an appetizing glaze. Ideal as a marinade or condiment for any barbecue or kebab, roasted meat, fish or game. Thanks to the sugar content in this sauce, meat and vegetables are covered with an attractive glaze. Teriyaki Kikkoman marinade sauce is also ideal as a dip for appetizers, such as chicken nuggets.

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The best meals for the holiday table. Simple, cheap, beautiful, tasty Zvonareva Agafya Tikhonovna

Assorted meat

Assorted meat

Compound: beef kidneys - 50 g, ham - 30 g, tongue - 30 g, veal - 50 g, canned mushrooms - 30 g, melted butter - 15 g, sauce - 100 g, cheese 10 g, dill.

Boiled beef kidneys, ham, tongue, veal and champignons cut into strips and fry in a pan with butter, add sour cream sauce with tomato and onion, boil, put in a portion pan, sprinkle with grated cheese, drizzle with oil and bake in the oven. Sprinkle with dill or chopped parsley when serving.

From the book Your Pizzeria author Maslyakova Elena Vladimirovna

"Meat platter" Required: 380 g flour, 1 glass of water, 1 egg, 30 g vegetable oil.For the filling: 100 g of beef, lamb, turkey and young calf meat, 150 g of pork, 1/2 lemon, 2 tomatoes, horseradish root, 120 g each table vinegar and water, pepper. Cooking method. beef,

From the book Cooking Diary author Mikhailova Irina

Assorted meat with vegetables 200 g salami, 200 ham, 300 g boiled potatoes, 1 boiled beets, carrots, 3 tbsp. spoons of green beans, 3 boiled eggs, mayonnaise, 50 g green onions, celery leaves. Potatoes, eggs cut into cubes, add finely chopped green onion, mayonnaise.

From the book Dishes from Canned and Frozen Foods author recipes collection

Cold cuts with zucchini 1 can of cold cuts, 2 medium zucchini, 1/2 cup vegetable oil, 2 tbsp. spoons wheat flour, black ground pepper, salt. Wash the zucchini, cut into circles, roll in flour and fry in vegetable oil until golden brown,

From the book The Best Dishes for the Holiday Table. Simple, cheap, beautiful, delicious author Zvonareva Agafya Tikhonovna

Assorted meat Ingredients: beef kidneys - 50 g, ham - 30 g, tongue - 30 g, veal - 50 g, canned mushrooms - 30 g, melted butter - 15 g, sauce - 100 g, cheese 10 g, dill. Boiled beef kidneys, ham, tongue, veal and champignons cut into strips and fry in a pan with

From the book Meat and Poultry Dishes by the author

Assorted meat with beans Cut the meat into portions, lightly beat off, salt, pepper, breaded in flour and fry. Sort the beans, rinse and boil until cooked, then fry with onions and tomatoes. Fry the sausage. Pork, beef, sausage and beans

From the book Miracle Recipes for the Microwave author Kashin Sergey Pavlovich

Cold cut pizza Ingredients: 1 pizza base, 2 sausages (smoked), 100 g salami, 100 g boiled sausage, 100 g ham, 1 bell pepper, 200 g cheese (any), 1 tomato, 2-3 sprigs basil, 1/2 bunch of dill, 100 g of mayonnaise. Cooking method: Grate cheese on

From the book Salads for every taste author Polivalina Lyubov Alexandrovna

Assorted meat Required: 200 g each smoked chicken, boiled tongue and boiled pork, 100 g of boiled ham, 4 tbsp. l. horseradish sauce, 2 pickled cucumbers. Method of preparation Cut the meat and cucumbers into thin slices, arrange in plates, put the sauce from

From the book Cooking in the oven author Kozhemyakin R. N.

Assorted meat in pots Components Beef tongue - 300 g Beef liver - 300 g Veal kidneys - 300 g Onion - 2 pcs. Carrots - 2 pcs. Potatoes - 7-8 pcs. Pickled cucumbers - 4 pcs. Garlic - 4 cloves Melted butter - 2 tablespoons Bay leaf - 2 pcs. Ground black pepper and

From the book Cooking in pots author Kozhemyakin R. N.

Assorted meat in pots Components Beef tongue - 300 g Beef liver - 300 g Veal kidneys - 300 g Beef heart - 300 g Bulb onion - 2 pcs. Carrots - 2 pcs. Potatoes - 7-8 pcs. Pickled cucumbers - 4 pcs. Garlic - 4 cloves Melted butter - 2 tablespoons Bay leaf - 2 pcs.

From the book of 1000 recipes on hastily author Mikhailova Irina Anatolievna

Assorted meat with vegetables 200 g salami, 200 ham, 300 g boiled potatoes, 1 boiled beets, carrots, 3 tbsp. spoons of green beans, 3 boiled eggs, mayonnaise, 50 g green onions, celery leaves. Cut potatoes, egg into cubes, add finely chopped green onions, mayonnaise.

From book mushroom recipes. Cooking like a pro! author Krivtsova Anastasia Vladimirovna

Assorted meat in Serbian style 40 g of beef (tenderloin), 40 g of beef tongue, 75 g of turkey, 1 g of melted butter, 50 g of cheese, 10 g of mayonnaise, 80 g of pickled peppers, 15 g of fresh cucumbers, 20 g of pickled cucumbers, 10 g carrots, 5 g olive oil, 30 g prunes, herbs, salt.Cooked

From book Meat salads and snacks author Kashin Sergey Pavlovich

Meat platter with mushrooms? 200 g boiled beef kidneys, veal? 100 g of ham, boiled tongue, canned champignons? 2 tbsp. l. ghee, vegetable oil, grated cheese? dill, onion? salt? 300 ml sour cream-tomato sauce Boiled kidneys,

From the book Appetizing roast, goulash, kulesh, saltwort, pilaf, stew and other dishes in pots author Gagarina Arina

Meat platter "Lubimoe" Ingredients 150 g beef (boiled), 100 g beef tongue, 300 g turkey, 150 g cheese, 200 g tongue (pickled), 60 g fresh and 80 g pickled cucumbers, 40 g carrots, 50 g mayonnaise, 40 G beetroot juice, dried apricots, greens. Cooking method Boiled beef

From the book Minus 60. System and recipes in one book author

Meat platter with eggplant Ingredients: 250 g pork, 250 g beef, 2 tbsp. l. vegetable oil, 3 tbsp. l. rice, 3 tomatoes, 3 onions, 1 eggplant, 3 bell peppers, parsley, red ground pepper, salt to taste. Cut the tomatoes, pepper and eggplant. Mix with

From the book Recipes for the minus 60 system, or the Sorceress in the Kitchen author Mirimanova Ekaterina Valerievna

From the author's book

Assorted meat NECESSARY PRODUCTS: fresh sweet pepper - 500 fresh gogurtsa - 100 boiled pork - 100 boiled beef - 100 boiled veal - 100 boiled green peas - 50 boiled gherkins - 2 pcs. salad - 100 green gluk - 60 natural yogurt - 200 g spices - on

The so-called "meat plate" is the best option for a multifunctional, tasty and quite a simple dish, which will also serve as a bright addition to any table. Assorted meat - a cold appetizer, not only teasing the appetite, but serving as a real decoration of the feast (especially if heavy drinking is expected). Most often it can be seen at all kinds of receptions, buffet tables and in restaurants. But why not cook cold cuts yourself, because it deserves very close attention? And effectively complement the festive home feast, as well as a small family party, whether it's a birthday or any other event.

Meat platter: general principles for preparing cuts

Sliced ​​plate is quite easy to prepare. You need to cut it thinly, and then put various prepared meat products on a larger dish in a beautiful way - those that are in your refrigerator. Assorted meat (see the photo of the dish design below) may include sausage in its composition different varieties, and ham with boiled pork, and bacon and boiled meat (for example, pork / beef tongue or pieces of ham). Thinly sliced ​​​​chicken roll, boiled turkey fillet, rabbit pulp, and game are also suitable. Main task: at least four varieties of meat products should be presented on the dish. Laconic decorated cold cuts (see photo below) can be supplemented with sweet, sweet and sour, spicy types of sauces, fresh herbs and vegetables. Appetizer pairs well with light vegetable green salads, side dishes of stewed vegetables.

Meat assortment. Recipe in Italian

It is held in high esteem in some areas of sunny Italy, for example, in Piedmont or Lombardy. I just want to say a few words about him. This dish is a sublime culinary ode to meat, and the main "note" is pork. In the meat platter, the Italians put not only the parts of the carcass that have become familiar, like loin and ham, but also legs, tails, kotekino sausage and zampone. And in almost every meat plate there is beef or veal, chicken and tongue, as well as some vegetables and spices. In general, the more meat, and good and different, the more appetizing the food looks. And according to golden rules Italian cuisine, meat (all together) must be dipped in boiling water so that it immediately grabs without losing juices and taste, and then cook over low heat for at least 3 hours.

Ingredients

To prepare a meat platter, we need: a pound of veal, beef tongue, half a homemade chicken, a couple pork feet, a pound of pork on a sugar bone, a circle of pork homemade sausage(kotekino), 2 carrots, 2 onions, 2 cloves of garlic, 2 parsley, 2 cloves in buds, celery root, a mixture of peppers and salt, peppercorns.

We cook simply!

  1. We thoroughly wash the meat; clean and wash vegetables, carrots and celery root, tie together with food thread. We put onions with garlic, peppercorns and laurel in a gauze bag (this is so as not to catch them later throughout the container).
  2. We take a larger pot and fill it with water more than half, bring to a boil, put vegetables and all types of meat in a container with boiling water, except for homemade sausages.
  3. Bring to a boil again, reduce the heat to low, remove the foam in 2-3 doses, cook for at least 3 hours.
  4. Boil the kotekino in a separate bowl.
  5. 2 hours after the start of the boiling process, add a handful of salt (coarse), and then, towards the end of cooking, we begin to try various pieces of meat with a fork, checking them for readiness (different meats and cooking times are different). When ready, take out the pieces of meat and keep them warm (for example, in a heated oven) in a small amount meat broth. We send the finished kotekino there.
  6. Until all the meat is cooked, keep it warm for serving hot. And before serving, cut into small pieces (slices) and put on the table with green sauces, fruit mustard or just balsamic vinegar.

How to decorate

To get a beautiful assorted meat, you can use a green salad (leaves), circles fresh cucumbers, cherry tomatoes, olives, parsley and dill - everything that is at hand. You can also complement the picture with pomegranate seeds, and make curly serpentine from green onions. By the way, assorted meat can be decorated with fresh flowers, which will look very exotic at the festive table - no worse, for example, than in a restaurant, so don't be afraid to experiment! Enjoy your meal everyone!

It was one of the main dishes on the restaurant menu. And on the home holiday table there was always an assortment of meats. Despite the shortage of food in the USSR, especially in the second half of the 80s, housewives tried for the holidays, especially for the New Year, to stock up several types of meat gastronomy in order to build on festive table large platter of meat.

The grocery orders that were issued at some enterprises were very helpful, but most often I had to buy sausage and other delicacies in cooperative stores. Remember raw smoked sausage at 11-40? And what smell was in these stores? I was only a few years old, but I remember both very well.

There are a huge number of cooking options for this dish, I will give a standard option for our family, my grandmother cooked this recipe, well, I added something.

Assorted meat is a standard option. Recipe

Ingredients (for 10-12 servings):

broiler chicken 1.2-1.4 kg - 1 pc.;

raw smoked sausage - 150-200 gr.;

baked pork - boiled pork, neck or carbonate - 150-200 gr.;

boiled-smoked sausage - 150-200 gr.;

boiled beef tongue - 150-200 gr.;

boiled or boiled-smoked ham - 150-200 gr.;

boiled-smoked pork brisket - 150-200 gr.;

green salad leaves, fresh, salted, or pickled cucumbers and tomatoes, dill and parsley for decoration.

This is the minimum set. You can add something else according to your desire and possibilities, for example, Tambov ham, basturma, Leningrad roll, etc.

Cooking:

even if you're cooking chicken or other poultry as a hot dish, be sure to bake or broil chicken for cold cuts.

Lubricate the prepared chicken with plenty of melted butter, sprinkle with black pepper, salt, put in a frying pan or baking dish and fry in the oven at 180-200C until cooked and a crispy crust forms on the surface of the bird. After cooling and carefully separate the meat with fried skin from the frame of the chicken.

All types of meat gastronomy thinly sliced.

In the center of a large oval or round dish (metal or porcelain), lay chicken pieces in the form of a slide with the fried side up.

Make a border of lettuce leaves cut into thin strips around the chicken.

Arrange thin slices of meat products around in rows. Decorate with cucumbers, tomatoes, herbs.

Serve with mustard, horseradish, and more.

Naturally, this dish is best suited: