Vladimir P. PARKIN
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MEAT IN RUSSIAN «STROGANINA» WITH FRY POTATO "STRAW"
There lives in people such parable:
Once the destiny of three women has reduced: the Italian, the French and Russian...
What theme can be for women of more universal rather than a theme of "man"! Disagreements on some questions of a theme has not managed. Than it is possible to keep the beloved?
The Italian woman has been assured - only by own beauty and grace.
The French woman has indulgently made the amendment - refinement sexual caress...
" It is necessary to feed this cattle in-time! " - has put the end in dispute Russian.
What means "in-time"?
Certainly, is better to buy meat cooled or pair, but it not to everyone on a pocket, and not in its working week to prepare. What to do? The output always is!
Let a borshch and cutlets prepare the turn... We shall leave on sprint distance with other dish – MEAT IN RUSSIAN «STROGANINA» WITH FRY POTATO "STRAW"! We note time: at us only fifteen minutes!
First five minutes.
We take a piece of a frozen beef (pork, mutton, îëåíèíû...) and on a wooden board a sharp knife "strujim" - we cut a shaving! From the warm (defrozen) meat to not cut such most thin plates. On a plate a frying pan with sunflower oil. Into the heated oil it is loaded a meat shaving, we mix, we add some salt, we close a cover and it is left on slow fire.
Second five minutes.
We clean a potato, we wash out, we wring out from tubers water a paper towel and it is cut its thin straw with square section 5õ5 mm.
Third five minutes.
We load a potato-straw into already roasted meat. We add, if it is necessary, oil. Full fire. We stir slowly, we do not allow to burn slightly and the kitchen little table on one person - Its Majesties of the Favourite Spouse is simultaneously covered! A white napkin, a plate, a plug, bread, salt, a pile, a glass “Narzan”...
Call to a door. The plate is switched off. The door is opened. " Hi, the darling! It is tired, road! "!!!
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HOUSE CAVIAR FROM EGGPLANTS
I prepare how mum in Ashkhabad prepares. In Moscow I prepare itself - both family and visitors ïàëü÷èêè lick! It is ready to share secrets of east cookery...
I clean young small eggplants from a peel, I cut their fine cubes, I fall asleep in a greater saucepan and I fill in for 15-20 minutes with the cold added some salt water. Eggplants give bitterness, surplus of iodine to water, they will be very tasty. For this time in kettle oil begins to boil sunflower (better olive, but is more dear). In kettle the onions cut by ringlets - a lot of onions is fallen asleep! The onions is fried on strong fire, but I to it shall not allow to burn. Here the onions has given water in pairs, became golden, were roasted. Now hands we wring out eggplants and we fall asleep them in kettle. To depart from fire it is impossible. All time I stir slowly.
Here kettle it was filled eggplants`s juice. We diminish fire, we stir slowly, that has not burned, we wait, when will boil away a broth. In the same process finely cut Bulgarian pepper.
is pawned.
Here the broth has boiled away, we continue to stir slowly, we taste on salt. If salts was enough in cold water, eggplants will be added some salt enough, if are not present - it is possible Still to salt.
Here the cut eggplants lose the cubic form, get Rembrandtesque brown color. We pawn the cut tomatoes (in the latest moment). If them to put earlier, caviar cannot be rescueed from burning, and burned down eggplants - only to throw out.
We stir slowly caviar. Tomatoes have thawn, all has mixed up, the broth is not present!
Its Majesty caviar of eggplants is ready! I shall forgive to a table. It is possible to eat it hot with the roasted white loaf or with the Asian flat cakes – “lavashes, ghureks”. Caviar has cooled down, it is possible to put in a refrigerator. And in its three weeks it is easy possible to eat and be pleased Lives.
Hot caviar can be spread out in glass banks and to roll up - a stock for the winter.
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THE GAMMON BAKED IN THE OVEN
Meat: We take a leg (gammon) - wind mutton (as, a last resort pork). By a thin narrow knife it is cut some times through, we hammer in cuts the cleared segments of garlic. In big enameled (not aluminium in no event!) or a glass saucepan we prepare for a hot brine. A basis: a solution of grape (cherry) vinegar (the acid should be felt as a lemon in tea), salt to taste (the brine already should be tasty!), it is a lot of onions, napiform and green, pepper Bulgarian, one small pod of bitter red Turkish pepper, fennel, a parsley, a peas of black pepper, a peas of a juniper.
Coriander I do not love. Mint it is not necessary. I do not love a brine on wine. Wine tart, tanning, from it meat hardens. It is not necessary to be afraid some vinegar, process of preparation of meat has begun, when we have shipped a gammon in a brine. I do it for the night. In the morning the brine merges, the greens then is separately roasted on a frying pan and moves to meat.
The gammon is strong turned in a foil and keeps within on a lattice, but above frying pan where juice will drip, the heated oven. Minutes through ten meat "begins to boil", from cracks of a foil goes pairs, smells fill kitchen!!! We diminish force of heat and we go to be engaged in the affairs.
Calculation of a preparation time in an oven: how many for kg of meat - so much hours we prepare. In general - not less than 2 hours.
When our Mooshka sight was alive (Favourite dog, the clear head, a mix Rizenshnautzer with Newfoundland), it from a smell came to fury. If I left to work to a computer or kept within at TV, Mooshka run from kitchen in a hall, barked at me, then teeth I sufficed for a hand and dragged on kitchen. At a plate executed a waltz-Boston, rose on hinder legs, put them on my shoulders, licked to face, whined... And then barked in all can: « Daddy!!! Meat! Some meat I want! »!!!
When the gammon was put on a table, vodka, bread and salt were necessary only. All other was ignored by visitors absolutely!
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