No national cuisine is possible without a piece of fried meat. A tasty and flavourful piece of meat can tempt everyone. Choose tender meat for frying (trim off fat and sinew and process them with herbs, roots and vegetables to use as seasoning for soups). Rub the steaks with pepper, salt and dried herbs – mint, oregano, chamomile, raspberry and strawberry leaves, and put on well heated cooking fat (melted butter, pork fat). Bon appetit!
 
Roast Lamb Leg With Mint Pistachio Crust

Ingredients:
(serves 14)
1 lamb leg (З.1 kg)
2 large garlic cloves thinly sliced
salt
30 g margarine or butter
1 small onion chopped
1,5 slice stale white breadcrumbs
60 g pistachios finely chopped
2 tbsp fresh mint chopped coarsely
1/4 tsp ground black pepper
125 ml port
3 tbsp flour
400 ml chicken stock
asparagus and boiled potatoes (desirable)

Preparation time: 30 min plus marinating
Cooking time: 2¼ - 2½ hrs
Caloric value: 285 kcal per serve

Cooking: Preheat the oven to 170 C. Trim off the fat. Make 10-12 cuts in the meat 1cm wide, put a piece of garlic into each cut. Rub the lamb with 1 tsp salt. Put the lamb fat down on a grill over a roasting tin. Insert a meat thermometer into the thickest part making sure it does not touch a bone. Roast for 1 hour. Put a small pan on medium heat and melt the margarine. Add the onions and cook 10 min. Take off the heat. Add the breadcrumbs, the pistachios, the mint the pepper and 1/2 tsp salt. Coat the joint evenly with the breadcrumb mixture after it has roasted for 1 hour. Roast another 1 ¼ to 1 ½ hours until the thermometer reads 57 C (59 C inside). Transfer to a warm dish and leave for 15 min. Making gravy: remove the grill, pour all the cooking juices in a cup. Add the port to the roasting tin. Bring to a boil at high heat; whisk and scrape to dislodge any sediment. Add the mixture to the cup with the cooking juices. Leave to rest a little till the fat separates from the meat juice. Take off 2 tbsp fat and pour them into the tin. Remove the remaining fat. Add the flour to the fat in the tin, mix and fry on a medium heat. Gradually pour the meat juice into the flour mixture and boil stirring till the gravy boils and thickens a little. Boil for 1 minute. Cut the lamb into thin slices, serve with the gravy and optionally with potatoes and asparagus.

Marinated Fried Lamb

Ingredients:
(serves 10)
2kg lamb leg
50-60g butter or melted butter
white breadcrumbs
salt
For marinade:
1 cup 3% vinegar and 1 cup white medium dry wine
2-3 tbsp sunflower oil
0,5 cup gooseberry juice
1 small parsley root and 1 small celery root
20 g celery herb and 20 g parsley herb
1 onion
2-3 garlic cloves
2 clove buds
5-6 peppercorns
water
salt

Cooking: Make the marinate. Combine the vinegar and the wine (if you like, you can add a little water), add the clove buds, the peppercorns, the onion and the roots peeled and cut coarsely, the peeled garlic cloves. Put on medium heat, bring to a boil, then chill. Add the gooseberry juice, the oil, salt and stir well. Pour the marinade over the rinsed and dried lamb leg and keep under pressure for 5-6 hours. Dry, rub with salt and put on a buttered roasting tin. Put in the oven preheated to 180 C and roast basting with cooking juices every 10 minutes. When the meat is cooked through, sprinkle it with the breadcrumbs and cook another 8-10 min. Carve and baste with the cooking juices. Serve a side dish of buckwheat fried with onions or boiled potatoes.

Fireplace Dinner

Ingredients:
800 g pork
100 g pork fat
8 potatoes
300 g cauliflower
1 onion
1 carrot
bay leaves
dill
salt

Cooking: Cut the pork in small pieces, fry a little in the pork fat. Cut the potatoes into sticks and fry as well. Put the meat and the potatoes in pots, add the cauliflower, the onion and the carrot. Sprinkle with salt, add the bay leaves and hot water and put in the oven. Sprinkle with the dill a few minutes before it finished cooking.

Roast With Almond Crust

Ingredients:
1.2 kg pork sirloin
50 g butter
100 g chopped almonds
2 yolks
2 fennels
1 onion
1 papaya
100 ml dry white wine
200 ml vegetable stock
300 ml cream
3 tbsp breadcrumbs
1 tbsp chopped chervil
2 tsp lemon juice
sunflower oil
sugar
ground black pepper
salt

Cooking: Combine the bread, the chervil, the yolks, the almonds, the salt and the pepper. Sprinkle the meat with salt, fry in the oil, put in the oven and roast 1 hour at 175 C. After that coat the meat with the almond mixture and cook 30 min more. Chop the onion. Peel and cut the fennel. Peel, deseed and slice the papaya. Bring the wine and the stock to the boil, add the onion and boil down. Whisk the cream and stir in the sauce. Add 30 g butter, slat, pepper and the lemon juice. Cook the papaya and the fennel 5 min in 20 g butter and add to the meat. Serve the sauce separately.

Pork Rosettes

Ingredients:
850 g pork
80 g pork lard
50 g butter
200 g shallot
200-250 g black olives
300 g champignons
400 g potatoes
300 g tomatoes
150 g white bread
100 ml white wine
200 g pureed tomatoes
salt and black pepper

Cooking: Cut pork fillet or loin into rosettes, that is cutlets without bines, pound a little, sprinkle with salt and pepper, and fry in pork fat. Sauté the shallot and the olives in butter until soft. Boil the champignon caps. With a parisienne scoop form potato balls from raw potatoes and fry (you can also dice the potatoes into hazelnut-size cubes).  Slice the tomatoes and fry them. Put the cooked rosettes on bread toasts fried in butter, covering with tomatoes. Arrange the remaining garnish around the meat in bouquets.  Pour the rosettes with the gravy, cooked in the following way: add tomato puree, wine and a little meat stock to the meat cooking juices, boil for 10-15 min, filter through a sieve. Serve with a salad of your choice on the side.

'Buttersteik' Schnitzel 

700 g pork
2 eggs
flour
2 cups water
1 tbsp vinegar
1-2 bay leaves
refined vegetable oil
ground black pepper, salt
Semmelknödel as a side dish
500 g stale wheat bread
200 ml milk
3 eggs
50 g butter
80 g flour 80 g breadcrumbs
salt
 
Cooking: Rinse and dry the pork, cut it into portion pieces, pound, season with salt and pepper, coat in flour and fry in oil till done. Whisk the eggs and pour them into boiling water with vinegar, salt and bay leaf, boil for 4 min. Put the schnitzels on a dish with Semmelknödel, cover with the boiled eggs. Optionally sprinkle with herbs. Cooking Semmelknödel: soak stale bread (without crust) in milk, add eggs, butter, salt, flour, breadcrumbs and mix thoroughly. Shape as walnut-size balls and cook in salted boiling water.

Hunter's Schnitzel

Ingredients:
600 g pork
1 onion
2 tbsp chopped spring onions
250 g noodles
150 g champignons
150 ml cream
250 ml meat stock
1 tomato
lettuce leaves
flour
vegetable oil
ground black pepper
salt

Cooking: Cut the meat into 4 portion pieces, pound, season with salt and pepper, coat in flour and fry in hot oil till done. Remove the schnitzels from the pan and leave in a warm place. Chop the onion finely. Fry the mushrooms in the oil left from frying schnitzels. Add the onions and stew a little. Pour in the cream and the stock (you can use a stock cube) and cook at a low heat (the liquid should evaporate approximately by half). Season with salt, pepper, add spring onions. Boil the noodles in the salted water, drain in a colander, then pour with cold water and dry. Put the schnitzels and noodles on plates, pour with cream-and-mushroom gravy and garnish with lettuce leaves and tomato slices.

Italian Chop

Ingredients:
800 g pork loin
2 tomatoes
150 g cheese
vegetable oil
ground black pepper
salt

Cooking: Cut the meat into portion pieces, pound, season with salt and pepper and fry in oil on both sides until browned. On each piece of meat put a slice of bread and a slice of tomato, then roast in the oven until done.

Fried Pork English-Styled

Ingredients:
(serves 8)
2 kg boneless pork leg
2 tsp salt
1 onion
500 g minced meat
5 tbsp wheat bread crumbs
1 egg
1 tbsp dried sage
500 g sour apples

Cooking: When buying the pork, ask the butcher to score the skin with a crisscross pattern and ask for a piece that can be rolled. Rinse and dry the meat, and rub it all over with salt. Heat the oven to 200 C. Peel and dice the onions. Mix the minced meat with the breadcrumbs, the onions, the egg and the sage until smooth. Spread it on the meat, roll it and tie up. Put the prepared meat on a roasting tin, add 1/4 litre water and roast 2.5 hours. Cook until crisp brown crust appears. The last 30 minutes, baste with a lot of salted water to ensure a good crust. To make the sauce, peel the apples, cut in quarters, core, dice and boil with a little water until you get a puree.

Fried Sausage German-Styled

Ingredients:
(serves 4)
500 g frying pork sausage
1 tbsp lard
1 kg potatoes
2 tsp chopped marjoram
salt
pepper
200 ml cream

Cooking: Roll the sausage in a spiral. Heat the lard in a heat-proof pan with a tight lid. Fry the sausage all over uncovered. Add 200 ml hot water. Heat the oven to 200 C. Peel and slice the potatoes thinly. Lift the sausage spiral and put half the potatoes under it. Lay the rest out around it. Mix the potatoes with the marjoram, salt and pepper, and pour with the cream. Cook in the oven 30-40 min covered. Serve in the pan.