Russian Cuisine

Useful Links: Russian Dating | Russian News | Russians Abroad
 
 

  Kotlety Pozharskie

Ingredients

2lb Chicken breasts, boned & skinned or 2lb Turkey breast meat
1/4c Milk
5ea Italian type white bread- slices
1/4lb Unsalted butter
3/4ts Salt, 1/2ts White pepper
2c Dried bread crumbs
10tb Unsalted butter in small pcs


Method
Put 5 bread slices in abowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. take the 10 tablespoons of butter an clarify them in large skillet over a Low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place oever a Med. high heat and when hot fry the patties for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remianing butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty.

Vox Count:Vox Rating:0

Print recipe Send recipe to the friend To vote  To discuss on a forum


  Moscow Chicken

Ingredients

200 g chicken fillet
30 g onion
50 g mushrooms
50 g sour cream
1 tb butter
150 g cooked rice
flour,dill,salt,spices
for dough:60 g flour,2 tb water,salt


Method
Grease chicken fillets with salt and fry in onion and mushrooms. Set a pan with oil aside. Place chicken in a baking pot. Add flour in a pan and fry until golden, pour in sour cream and bring to a boil. Pour the sauce over chicken, add chopped dill. Make dough and roll out a round to cover the pot. Cover the pot tightly and bake in the oven for 30 minutes at the average heat. Serve in pots with rice for garnish

Vox Count:Vox Rating:0

Top document Print recipe Send recipe to the friend To vote  To discuss on a forum


  POACHED CHICKEN

Ingredients

1 chicken (41/2-5 pounds)
Salt to taste
1 onion
1 carrot
1 parsley root
4 celery stalks
1 bunch of fresh dill tied in a cheesecloth bag


Method
Wash the chicken inside and out, place in a heavy-bottomed pot, breast side down, and cover with cold water by 1/2 inch. Bring to a boil, skim, add the salt, vegetables, and dill, and return to a boil. Immediately lower the heat and simmer, partially covered, for 30-35 minutes, or until the chicken is cooked. To check for doneness, pierce the leg with a fork. If it goes in softly and smoothly, and the juices are colorless, the chicken is done. Remove the chicken from the pan, allow to rest for 10-15 minutes, then carve into serving pieces. The chicken can now be served as is, with potatoes, salads, and vegetables. Variation Poached Chicken with Sour Cream Preheat the broiler. Place the chicken pieces skin side up in a roasting pan and brush them with 2-3 tablespoons of sour cream. Place under the broiler for about 5-7 minutes, or until the sour cream is pale gold and the chicken skin is crisper.

Vox Count:Vox Rating:0

Top document Print recipe Send recipe to the friend To vote  To discuss on a forum


  Tabaka - Flattened Chicken

Ingredients

2 ea Cornish hens
2 ea Garlic clove crushed
4 tb Butter melted
Salt to taste
Cayenne to taste


Method
Pat hens dry & place it breast side up on a large cutting board. With a sharp knife, slice down the middle of the breastbone, to separate the rib cage. BE CAREFUL not to cut all the way through the hen! It should remain in 1 piece. Turn hens over & flatten it with a mallet. With a sharp knife make a small slit at lower edge of each breast 1/2 & push tips of the drumsticks through slits on each side so the knobby ends of the drumsticks protrude on the skin side. Make similar slits on upper edge of each breast half & push wing tips through. Each breast 1/2 should be covered by a drumstick & a wing. Flatten hens gently once more with meat mallet. Rub hens with crushed garlic, salt liberally, & dust with cayenne. Heat a large cast-iron skillet. Add butter. When butter is melted put hens in the pan, turning to coat both sides. Cook skin side up over med-high heat for 5 mins. then turn skin side down. Place a plate or another skillet over hens & weight it down with a heavy can or bowl filled with water. Cook hens over med-heat for 20 mins. until skin is brown & slightly crusty. Turn, replace weight & cook 5 mins. more. Serve with Tkemali Sauce.

Vox Count:Vox Rating:0

Top document Print recipe Send recipe to the friend To vote  To discuss on a forum


Pages:  12