Meat snacks - step-by-step recipes with photos

No table is complete without meat snacks. Various types of meat products: boiled pork, smoked meats, ham, balyk, carbonate, neck, brisket, etc. They are combined not only with each other, but also with any other types of snacks. Cold meat snacks are slightly more popular than hot ones.

If you often wonder how to prepare a delicious meat snack, recipes for all sorts of variations on this theme are at your service. This type of dish is simply irreplaceable on any holiday table; it is also appropriate to include it in the daily diet. If you know how to make homemade meat snacks in a hurry, consider that your family and friends will certainly not go hungry.

Classic appetizer boiled pork

Ingredients:

piece of pork neck weighing 3–3.5 kg
1 head of garlic
sweet ground paprika
salt, freshly ground black pepper
lightly salted cucumbers
horseradish
mustard

Cooking method:

Preheat oven to 250°C. Peel the garlic and cut lengthwise into small cubes.
Remove all films from the neck and dry the meat with paper towels. Stuff it with garlic. Do this with a long sharp knife: insert the knife perpendicular to the surface, then, without removing it, turn it 90° - and insert a stick of garlic into the hole formed.
When all the garlic is gone, rub the meat on all sides with salt and pepper and place on a wire rack set in a baking sheet.
Pour 2 cups of water into the pan. After 15 min. reduce the temperature to 160°C and bake for 2–2.5 hours, adding water if necessary.
Before serving, remove the meat from the oven, cover it with a piece of foil and let it stand for 20 minutes. Serve boiled pork hot, with lightly salted cucumbers and horseradish or mustard.
Keep the remaining boiled pork in the refrigerator, first wrapped in baking paper and then in film - this way it will last up to 5 days, becoming more and more tasty.

Pork rolls with mushrooms

Ingredients:

Pork pulp - 1 kg
Champignons – 400 g
Onion - 1 pc.
Hard cheese - 100 g
Milk – 250 ml
Fresh thyme – 10 g
Salt and ground black pepper - to taste
Vegetable oil - 2 tbsp. + 1 tbsp.

Cooking method:

Pork rolls with mushrooms are quite easy to prepare - the main thing is to have a good piece of pork fillet and mushrooms. Forest mushrooms, champignons or oyster mushrooms are also suitable.
Very tender pork with aromatic mushroom filling and cheese - a dish quite worthy of a holiday table.
Pork rolls with mushrooms and cheese can simply be fried in a frying pan and stewed in it. I prefer to bake the rolls in the oven in milk with the addition of fresh thyme.
We will prepare all the products according to the list.
Cut the pork into portions. Beat each piece of meat on each side with a kitchen hammer.
Salt the meat and add ground black pepper. You can also add meat seasoning if desired. Let the meat marinate a little in spices.
Let's prepare the filling for the rolls. To do this, cut the champignons and onions into small cubes. Heat vegetable oil (2 tbsp) in a frying pan and fry the mushrooms and onions until soft (15 minutes), stirring. Add salt and pepper.
Cut the hard cheese into cubes. Place a little mushroom filling on the layer of meat and add a block of cheese.
Wrap the meat in an envelope. We fasten the edges of the roll with toothpicks. Fill all the pieces of meat with minced meat.
In a frying pan with 1 tbsp added. vegetable oil, fry the rolls for 2-3 minutes on all sides.
Place pork rolls with mushrooms and cheese in a baking dish. Pour in milk. Place thyme sprigs on top of the rolls. Cover the pan with foil and place in an oven preheated to 170 degrees C for 25-30 minutes.
Serve the finished pork rolls with mushrooms in portions, cut into slices. You can serve with rice, vegetable salad or mashed potatoes.

Hot appetizers

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Hot snacks for a delicious feast

Along with cold appetizers, our guests’ tables are decorated and hot appetizers are invited to the feast. They are just as impeccable and reflect the philosophy of the House Mafia establishment!

Supporting Professor Preobrazhensky

Yes, yes, it was Professor Preobrazhensky who argued that any person who has the slightest respect for himself will operate on himself ... with hot snacks. We agree with him 100%, so we tried to create a menu that would delight and provoke profuse salivation.

This category of dishes is served immediately, piping hot, after cooking, creating a unique atmosphere of home comfort and care for guests. Often they themselves can serve as a light dinner or lunch.

Garlic croutons

Such a fragrant snack for foam will be a wonderful companion, express good spirits and allow you to enjoy something familiar and familiar with elements of piquancy.

"Julienne"

Once you try our creamy, tender julienne with mushrooms and chicken at House Mafia, you will become a fan forever. How can you forget that crispy cheese crust?

Shrimp in creamy garlic sauce

This delicious appetizer will appeal not only to fans of seafood in any form. Here everything is balanced to get an impeccable taste: tiger shrimps combined with creamy sauce are carefully placed by our chef in a basket of Parmesan cheese. Extravaganza and only “Bravo”!

Beer plate No. 1

With beer it’s easier to live, and it’s more fun to sing, and it’s just wonderful to spend time having intimate conversations. And where there is beer, there is Beer Platter #1, which includes the best appetizers: squid rings, potato wedges and fries, cheese balls and breaded chicken fillet. All this splendor can be seasoned with any sauce of your choice.

Beer plate No. 2

If you are a true connoisseur of not only beer, but also meat, then beer plate No. 2 is a natural and logical choice. Here, the main character is grilled cold cuts, which are perfect for noisy and cheerful companies of men. Crispy chicken wings, pork ribs and 2 types of sausages with signature sauces from House Mafia!

Chicken nuggets

A favorite appetizer of many of our visitors, impeccably executed - fresh chicken fillet breaded with ketchup and honey mustard sauce. They crunch from the heart!

Camembert cheese

It can serve as an independent snack, and to complete the picture, we serve it with a unique cranberry sauce...

Breaded squid rings

One of the absolute hits of our menu. They are so crispy on top and so tender on the inside. The piquant “spice” sauce will allow you to maximize the tenderness of the taste of squid and will be the perfect addition to any feast.

We reject the belief that hot snacks should only be present on the holiday table. Every day is a great miracle, so let it pass under the sign of taste!

Come to the House mafia cafe-restaurant in Moscow at any time convenient for you and our talented chefs will prepare for you unforgettable hot appetizers and other dishes of Japanese, Italian or European cuisine, and our polite, courteous waiters will serve you with highest quality. We are always waiting for you at the address: Moscow, Tolbukhina street, building 13, building 3 (JSC, Kuntsevo, Mozhaisky districts, Molodezhnaya metro station, Kuntsevskaya metro station)!

Assorted meat appetizer

Ingredients:

milk – 50 ml
salt - to taste
beef – 300 g
chopped dill - 1 tbsp. l.
pork (neck) – 150 g
chicken (breast) – 150 g
seaweed – 100 g
egg (yolk) – 4 pcs.
egg – 2 pcs.
vegetable oil – 2 tbsp. l.
medium sized carrots – 1 pc.

Cooking method:

Prepare a roll with seaweed. Wash beef and pork and dry. Cut the beef into 2 pieces. Make transverse cuts on the meat, cover with cling film and beat well into thin layers. Rub with salt and pepper. Set aside one piece of beef.
Beat eggs with milk and salt, pour into a large frying pan with heated oil and cook for 6-7 minutes. Let cool.
Layer layers of pork layer, beef layer, egg pancake and seaweed. Wrap the meat with filling in a roll and tie with twine.
For the carrot roll, cover the chicken breast with film and beat it, season with salt and pepper. Grind the yolks until white and mix with dill. Boil the carrots until half cooked, peel and cut into thin slices.
Place the chicken breast on a piece of reserved beef, generously brushing the meat with the yolk mixture. Place carrots on top. Wrap with a roll and tie with twine.
Cook the rolls in a steam bath for 45–50 minutes, until the meat is soft. Before serving, cut into slices and serve on a serving platter.

Each drink has its own meat appetizer

In accordance with table etiquette, it is necessary that the meat appetizer be combined with the type of alcoholic drink that is served at the celebration. The right combination not only creates the perfect flavor combination, but also reduces the impact of intoxicating drinks on the body. If vodka is presented on the festive table, you should give preference to such meat snacks as jellied meat, ham, salted lard and boiled tongue. The tartness of red wine is perfectly emphasized by grilled beef, but for white wines you should choose dishes exclusively from fish and cheese.

Sparkling wines will create an excellent flavor ensemble with chicken. Choose any recipe for a meat snack made from this bird on our website and surprise your guests with excellent preparation.

A separate culinary direction is represented by meat snacks for beer. Leave chips and crackers behind. If these are light varieties, it is better to complement them with spiced meat delicacies. Ale goes well with steaks, chicken wings and a variety of burgers. Dark varieties will delight the taste buds as much as possible in the company of grilled meat.

Cognac is good on its own, but as a snack you can choose sandwiches with pate. The strong drink also goes well with duck meat, especially foie gras. But for whiskey, choose hearty steaks and delicate hams.

You will find a huge number of worthy recipes on the pages of our culinary portal. Choose the ones that suit you and cook with pleasure! Don’t forget to follow the updates on the site, because perhaps you will find a dish that will become your signature dish!

Turkey Breast Appetizer

Ingredients:

turkey breast fillet – 1 kg
boiled sausage – 200 g
Russian cheese – 100 g
blue cheese – 100 g
basil – 3 sprigs
olive oil – 1 tbsp. l.
salt, freshly ground black pepper

For the sauce:

basil – 2 sprigs
mayonnaise – 200 g
white wine vinegar – 2 tsp.
sugar – 1/2 tsp.
salt – 1/2 tsp.

Cooking method:

Wash the turkey breasts, dry them, place them on a work surface and, holding the knife parallel to it, make a deep longitudinal cut in each breast, not reaching the opposite edge 1.5 cm.
Open the fillet like a book, place it between two layers of film and roll it into a thin layer with a rolling pin. Spread cling film on the work surface and arrange the breasts so that you get a square with sides of 25–30 cm. Salt and pepper.
Cut sausage and Russian cheese into thin slices, blue cheese into small cubes. Wash the basil, dry it and chop it coarsely. Sprinkle turkey fillet with herbs. Place pieces of sausage on top.
Lay out slices of Russian cheese, sprinkle with cubes of blue cheese. Using film, roll the fillet with filling into a roll.
Tie the roll tightly with twine. Place on a greased baking sheet and bake in an oven preheated to 170°C for 1 hour 30 minutes, basting from time to time with the released juice.
Prepare the sauce. Wash and chop the basil. In a bowl, mix mayonnaise, wine vinegar, sugar, basil and salt. Place in the refrigerator. Cut the finished roll into slices 1 cm thick and place on a heated plate. Serve with chilled sauce.

Great appetizer basturma

Ingredients:

turkey breast – 1 kg;
garlic – 1 head;
salt – 2 tbsp. spoons;
adjika – 1 teaspoon;
beer – ½ glass;
bay leaf – 2 pcs.;
onion – 1 pc.;
pepper – 5 peas;
mixture of dry spices - 2 tbsp. spoons.

Cooking method:

Making homemade basturma from turkey meat begins with a marinade.
To prepare the marinade for basturma, boil a liter of water with salt, onion, pepper and adjika. Let the water cool, then pour over the turkey breasts and place in the refrigerator for a day.
After a day, rinse the turkey, dry it and hang it for 5 days in a well-ventilated area until slightly wilted.
Next, prepare the mixture for coating the basturma. From dry spices (you can take, for example, paprika, chili, oregano, basil, parsley, celery, tarragon, cilantro, shamballa), chopped garlic and beer, prepare a paste, coat the breasts with it and refrigerate for 2-3 days.
After three days, remove the meat from the refrigerator, once again evenly distribute the spice mixture over the turkey pieces and hang to dry for several days.
The top crust of the basturma should be completely dry, and the core of the meat should spring back slightly when pressed.
That's all. Delicious Armenian turkey basturma is ready, you can cut it and serve it.

Cold and hot appetizersAlexander Ratushny, 2020

Cold appetizers from salted fish products

Snacks made from salted fish products are typical of Russian national cuisine. During aging of fish in salting, deep enzymatic processes take place in its tissues, during which the specific taste and aroma of salted fish is formed. It should be borne in mind that enzymatic processes in the desired direction occur in the tissues of fish of a certain species (herring, sturgeon, salmon, mackerel). As for well-known foreign cuisines (Italian, French, etc.), lightly salted fish in these cuisines is invariably smoked, enzymatic processes in fish tissues are shallow, which has a certain effect on the taste and aroma of salted fish.

1. Sturgeon caviar is granular.

Beluga, sturgeon and stellate sturgeon caviar are removed immediately after catching the fish, freed from the cage, placed on special sieves, “Extra” salt and preservatives approved by the Ministry of Health are added, carefully mixed and kept on sieves for 2–3 hours. Granular caviar is produced in two types: with and without preservatives. The caviar is salted and, under the influence of salt, separates a certain amount of liquid. Then the caviar is packaged in sterilized jars (glass or tin, coated on the inside with food varnish), pasteurized and quickly cooled. Banks must be lithographed. Caviar is a lightly salted product with a sodium chloride content of 3.5 to 5%, therefore it can only be stored in the refrigerator at a temperature of 5 °C, and after opening the can it can be completely used. The shelf life of granular caviar is as follows: without preservatives - 2.5 months, with preservatives - up to 12 months. Granular sturgeon caviar has a pleasant fishy smell, the eggs are dark gray in different shades, and are easily separated from one another. In restaurants, caviar is served in a caviar bowl, which is a rosette (crystal or porcelain) that is placed in an artistically designed metal mold half filled with granulated ice. The table is additionally served with a caviar spatula. One serving of caviar is usually 50 g. However, when serving large numbers of guests and having several appetizers, the serving of caviar can be reduced and the caviar served in vol-au-vents made of puff pastry. The inclusion of caviar in assorted fish is not practiced. Sterlet is a sturgeon fish, but sterlet is sold ungutted; sterlet caviar is not centrally procured and is not sold for sale. When cutting sterlet in restaurants, the caviar is removed from the shell, salted, kept in the refrigerator for several hours and served as a cold appetizer. Caviar is sometimes served with lemon, cut into wedges according to the number of guests.

Artificial granular caviar is currently on sale. It is prepared by saturating water with fish flavoring substances with the addition of a dye and a gelling agent - gelatin or sodium alginate. This caviar has a darker color, the eggs have a rubbery consistency and taste vaguely reminiscent of a fish product.

2. Pressed sturgeon caviar.

Pressed caviar is a by-product of caviar production. If during the production process for some reason the integrity of a significant number of eggs is damaged, then the entire batch of such caviar is salted in a heated salt solution, pressed to more completely separate the liquid and packaged in the same way as granular caviar. The consistency of pressed caviar is pasty, the color is darker. The salt content in pressed caviar is from 4.5 to 7.0%, the shelf life of pressed caviar at a temperature of 5 °C is no more than 8 months. In restaurants, pressed caviar is kneaded with a wooden spatula, shaped into a rectangle and transferred to an oval dish, decorated with a sprig of herbs, and lemon is added.

3. Salmon fish caviar. This caviar is granular, the bright orange eggs are quite large in size. In the recent past, this caviar was called chum salmon, since the source of its fishing was the Far Eastern salmon called “chum salmon”.

Currently, salmon caviar is produced from all Far Eastern salmon fish - chum salmon, pink salmon, sockeye salmon, etc. From freshly caught fish going to spawn, the caviar is removed, placed on a sieve, freed from the cage, salt and preservatives are added, kept for several hours, and packaged into sterilized jars that are marked accordingly and hermetically sealed. Salmon caviar is saltier compared to sturgeon caviar, the salt content is from 4 to 7%, the shelf life of jarred salmon caviar at a temperature of 5 °C is 12 months. The portioning rules are the same as for sturgeon caviar. During long-term storage, salmon caviar sometimes gels, which makes portioning difficult; in this case, it is recommended to add 5-10% lemon juice to the caviar and mix well.

4. Salted caviar of small fish (punched). The caviar of carp, cod, pollock and other fish with a bony skeleton is prepared in the same way as salmon caviar and is sold in portions and in the form of sandwiches.

The salt content in broken caviar is from 5 to 8%, the maximum shelf life at a temperature of 5 °C is 7 months.

5. Salmon with lemon.

Lightly salted salmon goes on sale gutted with the head and gills removed. The fish is filleted without skin and bones, and then cut into thin slices. Salmon is served with lemon and herbs.

Recipe: lightly salted salmon 70/50, lemon 10, greens 5.

Salmon from the northern seas of the Russian Federation, cured in salt for 30 days, has the highest taste qualities. During this time, biochemical processes fully occur in the muscle and fatty tissues of the salmon under the influence of tissue enzymes of the fish with the formation of new flavoring and aromatic substances. Accelerated salting salmon has a weakly expressed taste and aroma.

6. Salted Far Eastern salmon (chum salmon, chinook salmon, masu salmon, coho salmon, sockeye salmon) gutted with the head on.

The fish is cut into fillets without skin and bones. Cutting sequence: the head is separated, the dorsal and pelvic fins are cut out, the fillet is cut from the spine, the rib bones are cut from the fillet, the fillet is cut from the skin, the fillet (flesh) is cut into thin slices. Served with herbs and lemon.

Recipe (g): salmon 77/50, lemon 10, greens 5.

Based on salt content, salted salmon fish is divided into three groups: lightly salted, with a salt content of 3 to 5%, lightly salted - from 5 to 9%, medium salted - from 9 to 12%. The shelf life of fish supplied in barrels at temperatures from - 4 to - 8 ° C, lightly salted - 6 months, and medium salted - 8 months.

7. Atlantic mackerel, lightly salted, uncut.

The fish is cut into fillets without skin and bones, cut into thin slices, and served with lemon and herbs.

Recipe (g): mackerel 78/50, lemon 10, greens 5.

The salt content in fish is from 6 to 8%, shelf life in barrels (in brine) is 4 months.

8. Herring, salted or pickled, uncut.

The belly is cut off, the head is separated, the entrails and black film are removed, the dorsal fins are cut out, the fillet is removed from the spine, the rib bones are removed, the fillet is peeled from the skin, and cut into slices. Herring is served in different ways.

Recipe (g): herring 104/50, vegetable oil 15 or herring dressing.

The salt content in lightly salted herring is from 6 to 8%, in medium-salted herring - from 8 to 12%, the shelf life in barrels of brine for lightly salted herring is 6 months, for medium-salted herring - 8 months.

9. Dressing for herring and salads.

Recipe (g): unrefined vegetable oil 500, 3% wine or alcohol vinegar, salt 20, sugar 40, ground black pepper 2, yield 1000.

10. Mustard dressing for herring (sauce).

Recipe (g): unrefined vegetable oil 400, 3% wine vinegar 450, table mustard 100, salt 10, sugar 50, pepper 2, yield 1000.

11. Herring with garnish.

Sliced herring and a vegetable side dish are placed in the herring bowl. The herring is topped with dressing and the side dish is topped with vegetable oil. Decorate with a sprig of greenery.

Recipe (g): herring 104/50, dressing 20, fresh tomatoes 50, fresh cucumbers 50, green onions 20, boiled carrots 30, yield 200.

12. Herring with hot boiled potatoes.

Herring slices are placed in a herring bowl and decorated with butter. Fresh cooked peeled hot potatoes are served separately.

Recipe (g): herring 104/50, potatoes 137/100, butter 20, greens 5, yield 170.

13. Herring with onion and egg.

Slices of herring, prepared onions and slices of hard-boiled egg are placed in the herring bowl. The herring is poured with dressing. Preparing onions: put salt and sugar in cold water, pour in vinegar and add onions chopped into thin rings, leave for 15 minutes, drain the water.

Recipe (g): herring 104/50, eggs 1/2 pcs., onions 36, water 200, salt 5, sugar 20, vinegar 3% 30, greens 5, yield 120.

14. Homemade herring in sour cream.

Herring slices are placed in a herring bowl. Onions and sweet and sour apples are chopped into thin strips, mixed with sour cream, salt, sugar, vinegar are added, the herring is poured with this sauce, and decorated with herbs.

Recipe (g): herring 104/50, onion 20, fresh apples 25, 3% vinegar 10, sour cream 25, sugar 2, salt, herbs, yield 100.

15. Herring in marinade.

Slices of herring are placed in a ceramic bowl, poured with marinade and vegetable oil and kept in the refrigerator for a day. When serving, the herring is poured with marinade and oil and decorated with herbs. To prepare the marinade, finely chop the onions, chop the boiled carrots on a coarse grater, dilute 3% vinegar with water 1:1, dissolve salt and sugar, add spices and seasonings.

Recipe (g): herring 1040/500, onion 180, carrots 190, 3% vinegar 175, sugar 30, salt 15, bay leaf 0.1, cloves 0.1, allspice 0.1, greens 40, yield 1000.

16. Herring in mustard sauce.

A layer of thinly chopped blanched onion is placed on skinless and boneless herring fillets, the fillets are rolled into rolls, placed seam side down in a non-oxidizing dish, poured with mustard sauce No. 10 and left in the refrigerator for 5 hours. When serving, the rolls are cut into portions, poured with the same mustard sauce , decorated with greenery.

Recipe (g): herring 1040/500, onion 160, green onion 125, mustard sauce 250, parsley 50, yield 1000.

17. Herring with apples in sour cream.

The herring is cut into fillets without skin and bones (No. 8), cut into thin slices, and apples, previously peeled and seeded, are also cut. Herring and apples are mixed, finely chopped onions are added and seasoned with sour cream, and when served, decorated with herbs.

Recipe (g): herring 52/25, onions 30, apples 35, sour cream 25, greens 5, yield 100.

18. Chopped herring.

Skinless and boneless herring fillet No. 8 is cut into pieces weighing 30-40 g, stale premium wheat bread is peeled off, cut into pieces of 30-40 g, soaked in milk for 5 minutes. The onion is peeled, washed and cut into pieces. Fresh apples are peeled and seeded, cut into pieces. The butter is softened to a creamy consistency. All components, except butter, are ground in a meat grinder, vinegar is added, mixed, shaped into a loaf, decorated with butter using a paper envelope, and cooled for 2-3 hours in the refrigerator.

Recipe (g): herring 940, bread 90, milk 90, onions 140, fresh apples 210, butter 100, vinegar 3% 30, yield 1000.

When serving, cut a portion of chopped herring from the loaf, place it in a herring bowl and cover it with a side dish.

Side dish recipe for 10 servings (g): eggs 2.5 pcs, butter 100, carrots 50, fresh cucumbers 250, fresh tomatoes 250, greens 50, yield 750.

19. Chopped herring with nuts and mayonnaise.

Lightly salted herring fillets are ground in a meat grinder along with walnut kernels, apples, onions, hard-boiled eggs, mayonnaise is added, mixed and cooled. When portioning, decorate with herbs.

Recipe (g): 940/452, walnuts 118/50, fresh apples 210, onions 140, hard-boiled eggs 2.5 pcs., mayonnaise 30, yield 1000.

20. Herring, sprat, anchovy, sprat.

When cutting, the head is separated, part of the abdomen is cut off and the entrails are removed, and the caudal fin is separated. Serve one type of fish, sprinkle with vinegar, vegetable oil, and sprinkle with green onions. Hot boiled potatoes and butter are served separately.

Recipe (g): Herring, sprat, anchovy or sprat 76/50, onion 30, vegetable oil 10, 3% vinegar 5, butter 10, potatoes 158, greens 5, yield 200.

Pork appetizer

Ingredients:

fresh pork in one piece, weighing 1.3-2 kg
ground pepper, salt
any spices for meat
Bay leaf

Cooking boiled pork

Wash and dry fresh meat (that was not frozen). Salt, pepper, sprinkle with spices on all sides. If the piece of pork is large enough, then to make it salty, we inject it with a saline solution. To do this, dissolve a tablespoon of salt in half a glass of water and use a disposable syringe to prick the meat on all sides.
Just don't get carried away, otherwise the meat will be too salty. A piece weighing 2 kg takes a little more than half of this solution.
Next, put the prepared piece of meat in the sleeve, add a bay leaf and tie the edges tightly, releasing all the air from the sleeve. Then we put the bundle back into the sleeve, removing the air and tying the edges. The result is meat tightly packed in two layers from the sleeve.
Place a cotton napkin or any clean cloth (not synthetic!) on the bottom of the pan, place a meat package on it, fill it with hot water and place it on the stove. When the water boils, reduce the heat to low and cook for 4 hours.
Remove the pan with meat from the stove and leave until completely cool. We take the package out of the pan, put it in another bowl and put a little pressure on top, so the boiled pork will become denser. We put this structure in the refrigerator for several hours, or overnight, to harden.
Carefully remove the packages from the finished boiled pork, cut it into pieces and prepare delicious sandwiches or serve as slices.

SERVING COLD APPETIZERS

Granular caviar (from beluga, sturgeon, stellate sturgeon). The best beluga caviar is gray, coarse-grained, lightly salted. Served in caviar bowls containing a glass rosette and food ice. Caviar is stored in the refrigerator at a temperature not lower than 0°C.

Pressed caviar. Pressed caviar is also obtained from sturgeon fish. During production in fisheries, after salting, it is pressed, and chefs in restaurants form it into a roll. When released, pieces are cut from it, shaped like an ellipse or a rectangle, and placed on a fish tray, garnished with a slice of lemon or parsley. Just like granular caviar, pressed caviar has high taste qualities.

Chum salmon caviar. Like granular, it should have whole grains of light orange color. Caviar is served in caviar bowls with edible ice, chilled.

All three types of caviar can be served with butter, pies with fish or viziga (according to Russian custom), lemon, hot rolls or white bread toast.

Lightly salted salmon, salted salmon, chum salmon. This fish appetizer is served in porcelain trays or on dishes at the rate of two pieces per serving. A portion of fish is complemented with a slice of lemon and a sprig of parsley.

Fish under marinade. Fried pieces of sturgeon, pike perch, cod or perch are poured with marinade, sprinkled with chopped parsley on top. Serve in salad bowls, on trays or porcelain dishes.

Boiled fish. Served with a side dish. Sturgeon and stellate sturgeon are cut into pieces and, after cooling, placed on trays or a dish. As a side dish, you can serve fresh red tomatoes and fresh or pickled cucumbers (in winter, add jelly in pieces). Decorate the dish with green salad leaves. Sauces are served separately - horseradish with vinegar or mayonnaise.

Jellied fish. Pieces of boiled and then chilled fish - pike perch, sturgeon, stellate sturgeon, sterlet, perch or cod - are placed on a dish, decorated with lemon slices, parsley and filled with jelly. Served on oval porcelain dishes

or patches. Horseradish sauce with vinegar is served separately.

Delicious beef appetizer

Ingredients:

beef 1 kg.
carrots 1 pc.
garlic1 head
pork lard50 g.
grainy mustard2 teaspoons
seasonings for meat 1 tbsp. spoon
salt to taste
black peppercorns 10 pcs.
allspice peas 5 pcs.
bay leaf 2-3 pcs.
vegetable oil 2-3 tbsp. spoons

Cooking method:

Prepare the brine. To do this, add 65 grams of table salt for every liter of water. The water should completely cover the meat. Separately, bring 0.5 liters of water to a boil, add 1 tablespoon of salt, bay leaf and pepper (allspice and black), boil for 5 minutes, let the brine cool. Pour into the brine over the meat. Place in the refrigerator for 3-5 days.
Beef is lean meat, and it is the fat that gives boiled pork its juiciness. Stuff a piece of beef with strips of lard, as well as carrots and garlic. To do this, make punctures in the beef with a thin long knife and push peeled cloves of garlic and sticks of carrots and lard into them.
Mix meat seasoning and mustard. Rub the resulting paste onto a piece of beef. Leave to marinate for another hour.
Grease the multicooker bowl with vegetable oil and add the meat. Turn on the “Baking” mode, time – 40 minutes. After 20 minutes, open the lid and turn the piece over. Cook until the signal. Next, set the “Extinguishing” program for 1.5 hours. From time to time, open the slow cooker, pour the juice over the beef and check to see if the boiled pork is burnt.

Appetizer terrine with meat

Ingredients:

200 gr. chicken fillet
200 gr. skinless duck fillet
150 gr. pork tenderloin
2 cloves garlic
3-4 sprigs fresh thyme
3 tbsp. cognac (brandy, dry sherry)
2 tbsp. olive oil
freshly ground black pepper
2 tbsp. butter or rendered goose fat, plus extra for greasing the pan
250 gr. bacon or pancetta, thinly sliced (12-14 pieces)
1 kg. minced meat for homemade sausages (you can use good quality kupaty, etc.)
150 ml. cream
4 tbsp. chopped parsley (optional, cilantro)
2 tbsp. chopped tarragon (tarragon)
1 tbsp. chopped thyme

Preparations:

As for minced meat: I prefer to buy good quality raw homemade sausages and gut them, or loose sausage mince.
Much less hassle and the consistency is exactly what we need, the right combination of meat and spices. If you are going to cook the minced meat yourself, chop it very finely into porridge. Add salt and spices to taste. Or you can take 50/50: good homemade minced meat and minced meat for sausages.
So, cut the pork tenderloin, chicken and duck fillets without fat and tendons into small pieces and put them in a bowl. Crush the peeled garlic cloves with the back of a knife into several large pieces.
Add garlic, thyme sprigs, cognac, ground pepper and olive oil to the meat, mix and place in the refrigerator to marinate for at least 1 hour.
It is important to remember here that the longer the meat is marinated, the more intense the taste of spices and cognac will be felt in the terrine. At this stage, we do not salt the meat so that the juice does not escape.
Remove the meat from the marinade, squeeze it lightly and fry in a well-heated frying pan in butter or goose fat. (I use the leftover fat from the duck breast, rendered on low heat first). After frying, remove the thyme sprigs and pieces of garlic and let cool.
Grease a deep terrine pan with oil (you can use a 1 kg muffin or bread pan). Place strips of bacon, leaving them hanging over the sides. Make sure that the hanging ends are long enough to cover the top of the terrine well. There will be a double layer of bacon on the bottom.
We take the minced meat out of the sausages (if necessary) and transfer it to a large bowl. Add cream and chopped herbs and mix well.
To check the minced meat for salt and spices, make a small cutlet and fry in a frying pan for 2-3 minutes in a small amount of oil. I think there is no need to explain why you should not try raw minced meat, especially if it was bought at a butcher shop or at the market.
We try the finished cutlet (we drive away the cat/children/husband, explain that the cutlet is for business, not for eating). It should be salty enough - after all, fried meat will also be added to the minced meat. If necessary, add salt and pepper.
Add the pieces of meat to the minced meat, mix well and transfer to the mold. Gently press on top with your hands so that the mixture compacts and there are no voids left.
We tightly wrap the terrine on top with hanging strips of bacon.
Preheat the oven to 180°C. Wrap the top of the terrine in double foil, press it against the ridges of the pan and curl tightly at the sides. First place a large deep frying pan in the oven, place the terrine pan in it and pour boiling water to the middle of the terrine.
Bake the terrine for 1 hour, it should become firm when pressed on top. After baking, excess liquid and fat may form inside; they need to be drained.
Remove the pan, peel back the foil and pour the liquid into the sink. Be careful with hot pans and fat. Then let the terrine cool well and think right in the mold; you can leave it overnight in a cold place.
To transfer it to a dish, before serving, place the pan in hot water for a couple of minutes, then the bacon will soften and the terrine can be easily removed.
We take it out, cut it, arrange it beautifully and garnish it with whatever God sent. Pickled gherkins and spicy grainy mustard go well here with a glass of cold vodka. With wine or champagne, go with something sweeter, such as pears from homemade compote and toasted white bread.

Chicken pastrum for the holiday

Ingredients:

One chicken breast, boneless of course;
Three glasses of milk;
Three teaspoons of salt;
A tablespoon of olive oil;
A tablespoon of soy sauce;
A teaspoon of honey;
¼ teaspoon nutmeg;
A teaspoon of sweet paprika;
Lime juice, one tablespoon;
Three cloves of garlic

Cooking method:

Rinse the chicken breast well in running water, put the breast in a saucepan and add milk, let the chicken breast steep in the milk for about three hours. After that, the breast needs to be dried with a paper towel, then the breast needs to be tightly bandaged on all sides and in the middle with a thick thread.
Let's start preparing the marinade for homemade pastrami. For the marinade, mix honey and olive oil in a saucepan, add soy sauce, lime juice and nutmeg, paprika and squeeze the garlic. Mix everything well and coat the chicken breast well with this marinade. Leave to marinate for 15-20 minutes.
Then place the breast on a baking sheet and place in the oven, preheated to 220 degrees for half an hour.
After 20 minutes, turn off the oven and let our chicken breast sit in the oven for another 20 minutes.
We take it out, cut it into portions and serve it to the table.

Quick Snacks: Snack Recipes

Most often, people associate snacks with a festive table. And in everyday life, many people needlessly neglect this stage of the meal. And if they are preparing for the arrival of guests, then the appetizers are made so substantial, heavier, generously flavored with mayonnaise, forgetting about their true purpose.

For quick snacks, it's great to use seasonal vegetables. They are inexpensive and can be combined with each other, as well as with fish and meat.
Baking is your “magic wand”. In addition, in the oven, vegetables become sweeter, softer and reveal their flavor more fully, such as carrots, beets or pumpkin. By placing the baking sheet in the oven, you also free up your own time, which you can spend on yourself or preparing other dishes.
Need a quick snack? Stew vegetables or liver, grind everything with a blender and get a tender pate that can be served with crackers, bruschetta, chips or bread. Just a little time and effort - and you have a finished culinary masterpiece on your table.

Hot snacks: holiday recipes and snacks for every day

Hot snacks are various foods cooked on the grill, frying pan or in the oven. Any dish can be served as a hot appetizer. It just needs to be divided into portions and decorated beautifully. These can be sausages or meat balls, mini-pizzas or small frying pans with vegetables and meat, designed for 1-3 people, melted cheese or hot sandwiches, kebabs on skewers, julienne and pies. Such simple but incredibly tasty snacks help you warm up, create a trusting atmosphere, and set you up for a friendly mood. There is nothing complicated about them, you just need to listen to your imagination and don’t be afraid to experiment. Well, on our recipe site you will find many ideas and tips for embodying your culinary talent!

Tender turkey appetizer

Ingredients:

turkey breast 1 kg.
garlic (5-6 cloves)
water 1 tbsp.
salt 1 tbsp.
olive oil 1 tbsp.
pepper mixture

Preparation:

Pour a glass of water into a bowl and stir 1 tbsp in it. salt, immerse the turkey breast in the prepared salted water for 1.5-2 hours, after a while, pull the breast out of the brine and pat dry with a paper towel.
Place a sheet of foil on a baking tray, place the breast in the center and stuff it with cloves of garlic and coat it with olive oil mixed with pepper (for example, paprika and chili). We tie the breast tightly with food thread or regular thick thread so that it looks like a factory-made ham.
Place our pastrami in an oven preheated to 250 degrees and bake for 20-30 minutes (until done). To make the pasta more juicy at the beginning, you can wrap it in foil, after 15-20 minutes open the foil so that our meat is browned. Do not rush to take the finished dish out of the oven; it must cool completely and rest for a while.

Meat snack recipes

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This section presents meat snacks - an integral attribute of the festive table. Our recipes are compiled by professional chefs, have detailed descriptions of preparation and photographs of finished dishes. From our recipes you will get ideas for decorating various meat snacks.

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50 Bacon Appetizer Recipes

50 chicken wing recipes

Wings for fans: various preparation options

Fried wings with a sticky honey glaze

Categories: Appetizers, With sauces, Meat, .

Author: Tyler Florence - Chef

Incredibly easy recipe for fried chicken wings with a sticky glaze. You don't need a deep fryer or an oven for it. Chicken wings are marinated for several hours in soy sauce with ginger,…

chicken wings, ginger root, lemon juice, cilantro, soy sauce, sesame seeds, honey...

Time: 2 hours. 25 min. Difficulty: easy Servings: 6 - 8

Grilled chicken in lemonade marinade

Categories: Grill, Poultry, Vegetables, fruits, Appetizers, With sauces, Meat, .

Posted by Food Network

Grill up chicken thighs that everyone will love for their rich flavor with citrus, sweet and spicy notes. Before frying, the chicken is marinated in a mixture of lemonade and spices for several hours. For…

chicken legs, lemonade, lemon, oregano, dried onions, cumin...

Time: 8 o'clock. 55 min. Difficulty: easy Servings: 8

Fajitas with beef steak and chicken

Categories: Grill, Meat, Baked goods, Fast food, Tortillas, Snacks, Sandwiches, With sauces, Meat, .

Posted by Food Network

If you decide to cook something more interesting than just fried meat during a grill party, fajita is perfect. This Tex-Mex dish is usually served for large…

tortilla, beef, chicken breasts, sweet pepper, lime zest, salsa sauce, chili seasoning, coriander, cumin...

Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 - 8

Lamb skewers in onion marinade

Categories: Main courses, Meat, Grill, Meat, Appetizers, With sauces, Meat, .

Posted by Food Network

These lamb fillet kebabs are juicy and delicious and burst with Mediterranean flavor thanks to a marinade of onion juice, dried oregano and cumin. Leave the pieces of meat to marinate in...

lamb, onion, red pepper flakes, oregano, cumin...

Time: 1 hour. 20 minutes. Difficulty: easy Servings: 4

Bratwurst sausages stewed in beer

Categories: Grill, Meat, Appetizers, Sandwiches, Meat, .

Posted by Food Network

If you decide to fry natural sausages at a picnic, instead of just throwing them on the grill, simmer the sausages in beer with onions. The taste turns out much richer and more interesting, and everything that...

kupaty (sausages for frying), light beer, onions, bay leaves, garlic...

Time: 40 min. Difficulty: easy Servings: 4

Italian chicken salad in lettuce bowls

Categories: Appetizers, Meat, Salads, Meat, .

Author: Giada De Laurentiis - Chef

Italian salad of shredded grilled chicken, roasted sweet peppers and almonds served on thick lettuce leaves. The result is a light, juicy and low-calorie snack, suitable for any occasion:…

grilled chicken, lettuce, sweet pepper, red onion, wine vinegar, lemon juice, honey, Parmesan cheese, almonds, capers...

Time: 50 min. Difficulty: easy Servings: 12

Tandoori meatballs with cilantro yogurt sauce

Categories: Appetizers, With sauces, Meat, .

Posted by Food Network

These Indian-style meatballs can be served as a main course, perhaps with rice, or made into an appetizer by placing each meatball on a lettuce leaf and garnishing with a drizzle of tamarind...

minced beef, panko breadcrumbs, chutney sauce, tamarind, curry, ground cayenne pepper, paprika, lettuce, cucumbers, yogurt...

Time: 1 hour. 20 minutes. Difficulty: easy Quantity: 32 meatballs

Summer salad with chicken and blueberries

Categories: Grill, Poultry, Appetizers, Meat, Salads, Meat, .

Posted by Ree Drummond - Food Writer

To give your chicken salad that wonderful summer flavor, you need a grill! Grilled chicken tenders and corn add a delicious smoky flavor to the salad. Mix them with chopped onions,…

chicken breasts, corn, celery, feta cheese, cream, sour cream, lettuce, lemon juice, blueberries, dill...

Time: 50 min. Difficulty: easy Servings: 4 - 6

Simple appetizer with chicken on lettuce leaves

Categories: Appetizers, Meat, Salads, Meat, .

Posted by Food Network

The main ingredient of this salad is grilled chicken, delicious and spicy. Grind it, discarding the skin and bones, and mix with the rest of the ingredients in a ranch dressing made from a mixture of sour cream, mayonnaise, sour milk...

grilled chicken, tomatoes, Avocado, bibb lettuce, bacon, curdled milk, sour cream, dill...

Time: 25 min. Difficulty: easy Servings: 4 Calories: 471

Fried lard

Categories: Appetizers, Snacks, Meat, .

Breaded fried lard is an age-old snack traditional to the American South, where it was once very popular. It contains simple ingredients, and the snack is suitable when you feel like...

pork lard...

Time: 3 hours. 10 min.

Napa Valley Chicken Salad

Categories: Appetizers, Meat, Salads, Meat, .

Author: Melissa De Arabian - Chef

This light, delicious salad combines chicken with celery, toasted pecans and red grapes, giving the salad its name after Napa Valley, the wine-growing region of...

chicken, grapes, celery, pecans, lettuce, ranch dressing...

Time: 35 min. plus steeping time Difficulty: easy Servings: 4

Good for kids: Rolls with turkey, cream cheese and basil on sticks

Categories: Fast food, Tortillas, Snacks, Canapés, With sauces, Meat, .

Posted by Food Network

Lavash rolls with cream cheese, turkey, spinach, basil, carrots and baked sweet peppers are a delicious and healthy appetizer that you can prepare for a home party. In the context they...

tortilla, turkey, cream cheese, romaine lettuce, spinach, sweet pepper, carrots, basil...

Time: 20 min. Difficulty: easy Quantity: 4 rolls

Kids can do: Pizza on skewers

Categories: Grill, Meat, Appetizers, With sauces, Meat, .

Posted by Food Network

Pizza in the form of grilled skewers is perfect as an original snack for home parties. Children will especially like this presentation, because they will be interested in helping...

kupaty (sausages for frying), mozzarella cheese, grape tomatoes, marinara sauce, red pepper flakes, Italian seasonings, basil...

Time: 40 min. Difficulty: easy Servings: 4

Children can do: Boats with Waldorf salad

Categories: Snacks, Meat, Salads, Leafy, Meat, .

Posted by Food Network

If you decide to introduce your children to salads, the main thing is to serve it in a fun and interesting way. Boats made from lettuce leaves are an ideal option. Kids will love collecting them and eating them. Prepare for this...

grilled chicken, apples, grapes, romaine lettuce, walnuts, lemon juice, yogurt, thyme...

Time: 30 min. Difficulty: easy Servings: 4

Burrito with chicken, rice and beans

Categories: Fast food, Tortillas, Snacks, Sandwiches, With sauces, Meat, .

Posted by Food Network

This delicious, juicy burrito is perfect for a hearty snack or dinner with a glass of beer. For cooking, you can use leftover boiled rice and grilled chicken. Shredded chicken...

tortilla, pinto beans, grilled chicken, rice, Monterey jack cheese, romaine lettuce, chipotle peppers in adobo sauce, guacamole sauce, pico de gallo sauce...

Time: 30 min. Difficulty: easy Servings: 4 Calories: 731

Lumpia

Categories: Appetizers, With sauces, Meat, .

Lumpia is a type of spring roll popular in Indonesia and the Philippines. The filling is made of minced pork, fried with onions, carrots and other vegetables and spices, tightly wrapped in thin sheets...

minced pork, green beans, carrots, bean sprouts, green onions, soy sauce, ketchup, spring roll dough, starch...

Time: 1 hour. 10 min. Difficulty: easy Quantity: 15 rolls

Chicken for tacos

Categories: Fast food, Tortillas, Snacks, Sandwiches, With sauces, Meat, .

Posted by Ree Drummond - Food Writer

This recipe is great for a quick dinner after work. Small pieces of chicken breast simmered in a spicy tomato sauce are the basis for delicious tacos that you can make...

chicken breasts, tomato sauce, chili seasoning, cumin, paprika...

Time: 45 min. Difficulty: easy Servings: 16 - 20

The Kiev's cutlets

Categories: Snacks, Meat, .

Posted by Alton Brown - Celebrity Chef

Luxurious Kiev cutlets in a delicious crispy breading will be an excellent treat for the holiday table. Kiev cutlets have long been considered an exclusively restaurant dish, and they are rarely…

chicken breasts, eggs, panko breadcrumbs, black pepper, tarragon...

Time: 2 hours. 45 min. Difficulty: easy Quantity: 4 rolls

Perfect Bacon Cheeseburgers

Categories: Fast food, Hamburgers, Snacks, Sandwiches, Meat, .

Posted by Ree Drummond - Food Writer

There's nothing fancy about this cheeseburger: a juicy beef patty, a melting slice of cheddar, and crispy bacon that makes any sandwich divine, all on a toasted Kaiser bun—the perfect...

minced beef, cheddar cheese, vegetable relish, onions, bacon, bun, hot sauce, cream...

Time: 25 min. Difficulty: easy Quantity: 6 cheeseburgers

Pulled pork in the smokehouse

Categories: Grill, Meat, Appetizers, Sandwiches, Meat, .

Posted by Alton Brown - Celebrity Chef

Pulled pork is a popular summer barbecue sandwich ingredient in the United States. This is a smoked pork shoulder, which, when cooked, easily tears into fibrous pieces with two forks, hence the...

pork shoulder, cumin, fennel seeds, coriander, dried onion, chili seasoning, paprika, molasses...

Time: 13 o'clock. Difficulty: easy Servings: 8 - 10

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Appetizer of lard in onion skins

We are talking about a hot method of salting fresh lard in a rich decoction of onion peels, in which it becomes soft, beautiful and so aromatic that it can compete with smoked lard, but not so hard on the liver.

Ingredients:

fresh lard - 1.5 kilograms;
drinking water - 1 liter;
table salt - 7 tablespoons;
onion peel - 2 cups;
garlic and ground pepper - optional.

Cooking method:

Place the onion skins, washed through a colander, into a saucepan, add the specified amount of water, place on the fire, bring to a boil, add the required amount of salt and dissolve it completely.