It is natural to want to prepare a dish that is rarely made on ordinary days. But you should hardly undertake something that you have not cooked before. Not everyone, even a good cook, will take a risk in such a case. But a dish on which you have tested yourself can always be served differently, changing the shape, garnish, and decoration.
But the success of cooking a hot dish depends not only on the chosen recipe. You should know that meat or fish purchased fresh or chilled should not be frozen and put in the freezer, its place is in an enamelled pot on the top shelf of the refrigerator.
It is equally important to know that it is not advisable to roast meat for the festive table in portioned pieces unless it is served immediately after roasting. It is best to roast meat in large pieces in the oven. Beef can be used to make roast beef. Veal or lamb can also be roasted in chunks or stewed with a sauce.
To give the meat a delicate or savoury flavour, a subtle and pleasant smell, you should skillfully use spicy vegetables and herbs, and sometimes fruit (fresh or dried). Before serving, the roast meat should be placed on a board and cut into slices
Roast poultry is cut into portions before serving. First, separate the wings and legs, then the sides, split the carcass in half crosswise and cut the halves into portions.
The sliced pieces of poultry are placed on a dish to give them the shape of a whole carcass.
Small game (quails) are served as whole carcasses, and larger ones are divided either along the breast in half (partridges, grouse), or into 6-10 portions (grouse, grouse).
Cold side dishes are good for hot dishes of roasted game or poultry: pickled vegetables and fruits, specially prepared lingonberry jam, soaked lingonberries, salads, etc. They are served separately, and the dish itself is poured with meat juice and decorated with sprigs of parsley greens.
If the menu of a festive dinner includes two or even three hot second courses, it is necessary to take care that the portions are reduced accordingly.
The following order of serving second hot dishes is accepted: fish, meat, and vegetables. To add variety, it is recommended to serve boiled or steamed fish, if the meat dish is made of fried meat products. And vice versa, after fried fish it is good to serve a stew or boiled poultry or boiled meat with sauces.
The most suitable vegetable dishes are cauliflower, green peas, and spinach with croutons.
Classic Foods:
- Pot Roast: A hearty and flavorful dish that is perfect for a cold day.
- Shepherd's Pie: A comforting dish with ground meat, vegetables, and mashed potatoes.
- Lasagna: A classic Italian dish that can be made vegetarian or vegan.
- Chicken Pot Pie: A flaky pastry filled with chicken, vegetables, and gravy.
Global Flavors:
- Thai Green Curry: A spicy and flavorful curry with coconut milk and vegetables.
- Indian Butter Chicken: A creamy and flavorful chicken dish with a tomato-based sauce.
- Mexican Enchiladas: A classic Mexican dish with tortillas filled with your choice of ingredients.
- Chinese Stir-Fry: A quick and easy dish with your choice of protein and vegetables.
Seasonal Specialties:
- Roasted Turkey: A classic Thanksgiving dish that can also be enjoyed year-round.
- Prime Rib: A luxurious and flavorful beef roast that is perfect for special occasions.
- Seafood: Grilled salmon, baked cod, shrimp scampi
- Vegetarian: Roasted vegetables, stuffed mushrooms, vegetable risotto
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