Chicken fillet pomoj also dry a napkin. Remove tails at a strawberry. On everyone grudke make small cuts, salt and pepper to taste. Fill pockets with a strawberry, cheese cubes, a butter and sew up with a strong thread. Lay out stuffed grudki in the deep form greased with vegetable oil. Bake in an oven within 35-40 minutes at temperature 170-180 °s, periodically overturning grudki and greasing with their butter.
4 portions
Preparation time: 1 hour
In 100 g: 245 kcal
Ingridienty:
4 chicken grudki
300 g strawberries
300 g firm cheese
20 g a butter
Vegetable oil
Salt
Pepper
- Veal 500-700 g
- Cherry morozhennaja 10-15 berries
- For firm my marinade I took:
- Leaves of mint, black currant and coriander
- Olive oil
- 1 ch. L. Apricot chatni
- 1-2 zubchika garlic
For marinade. Istoloch leaves of spices that they have given juice, leaves to remove. To add the oil, the crushed garlic, chatni, to stir. In a fillet to make cuts and to enclose in them a cherry. Then meat to salt and pepper, properly to cover with marinade and to allow to stand a little. Then to put in a foil and to bake minutes 30. Then a foil to remove, oil meat and to bake without a foil to readiness. I submitted meat with vishnevo-plam sauce. A cherry to fill in with plam wine, to warm up, dissolve with a flour. It has turned out divinely.
Signs of high quality of meat
Indicators of freshness of meat are the smell, colour, a consistence. However in some cases for definition of freshness of meat of these signs it is not enough. So, for example, absolutely unsuitable meat in the frozen kind has neprijatnogr no smell.
nesvezhest it can be found out at trial cooking of a slice of meat. Sometimes meat pierce razogretym a knife as happens, for example, that the smell of an external layer is normal, and in thickness of muscles decomposition process has already begun.
The good-quality cooled down and cooled meat is covered by a thin crust of light pink or is pale-red colour. At palpation of a surface a hand we remain dry. On cuts meat does not stick to fingers. Its colour red (cattle meat), belovato-pinkish (veal), brown-red (mutton) and rozovato-red (pork), juice transparent. The consistence of fresh meat dense, a pole formed at pressing by a finger, quickly is levelled.
The beef fat should be white, cream or yellowish colour, firm. Such fat at razdelyvanii is not smeared, and crumbles. The mutton fat should be white, plyotnym, pork — soft, light pink or white colour. A smell of fresh meat and fat pleasant, without extraneous smells.
Good-quality frozen meat to the touch firm and at postukivanii publishes a clear sound. On a surface and on cuts meat of red colour with a grayish shade which is given to meat by small crystals of ice. Even at insignificant heating, (for example it if to put a finger) the bright red stain is formed.
Frozen meat has no specific meat smell. On a smell to define its freshness it is possible only after it will thaw.
If meat was twice frozen, on quality it much more low. Colour twice the frozen meat on a surface dark red, and on a cut the cerise. At warming by a finger colour of meat does not change. Muscles and a bone brain should be red colour.
Frozen meat should be washed, put in a pan or tazik, to cover and leave so at 2-3 o'clock that it has gradually thawed. It is impossible to defreeze meat in water or to put it in a warm place as from it quality of meat strongly worsens.