Recipes for pork dishes

Like any other meat, pork should be kept in the coldest part of the fridge. Before placing it there remove any paper it is wrapped in. Put the meat on a plate and cover with a large lid to ensure air circulation. The plate keeps the juices and the lid prevents the meat from drying. The approximate terms of storage in these conditions is 1-2 days for ground meat, 3-4 days for fresh pork, and 5 to 7 days for bacon and slightly processed ham. To freeze meat, wrap it tightly in cling film and place in the freezer. Properly frozen fresh pork is stored 3 to 6 months. Ham and bacon are less suitable for freezing: they contain salt that makes meat bitter. Uncooked smoked ham and bacon can be frozen for up to one month; hot smoked ham and bacon cannot be frozen. Pork is slightly sweetish, which not everyone likes. This can be removed with salt added to meat not long before cooking. Bon appetit!



Steaks with herbal stuffing

Ingredients: (serves 4)
4 x 150g steaks
1 onion
 2 garlic cloves
4 tbsp fresh rosemary
1 tbsp fresh parsley
onion
sea parsley
2 tbsp roquefort cheese
2 tbsp sunflower oil
1/2 tsp salt

Cooking: Incise the edges of the steaks so that they retain shape at cooking. Separate the meat from the bone partially to ensure it cooks evenly. Slice the onion and the garlic thinly. Mix with the cheese. Make a cut in the steak, fill it with the stuffing and fix with toothpicks. Heat the oil and fry on all sides until brown. Turn down the heat and cook 6 min. Side dish: grilled tomatoes or boiled young potatoes with butter.

Czech schnitzel

Ingredients:(serves 4)
4 x 150 g schnitzels bones removed
2 tsp mustard
1 tbsp red paprika
1 tbsp flour
50 g spick
2 onions
1 tbsp sunflower oil

Cooking: Pound the schnitzels. Spread them thinly with the mustard. Mix the flour and the paprika, coat the schnitzels with the mixture shaking off any excess. Dice the bacon and the onions and fry in the heated oil. Remove the onions and fry the schnitzels on the spick 2-3 min on each side. Turn down the heat and fry 4 min on each side. Return the onions and heat. Side dish: red cabbage or fried potatoes.

Almond escalopes

Ingredients: (serves 4)
800 g pork fillet
salt, pepper
1 whipped egg
75-100 g chopped almond
40 g melted butter
3 tbsp salad mayonnaise
2 tbsp soured cream
2 tbsp yoghurt
2 tomatoes
skinned
1 pickled cucumber
1 tsp softened green pepper
1 tbsp chopped dill, watercress

Cooking: Rinse and dry the pork, trim it and cut into 1

Pkhali from the Chef of Kharcho Restaurant

Marinated cod

Fresh sea bass carpaccio with citrus sauce

Tuna with orange sauce from Chef of Lesnaya skazka Restaurant