Quince is the most mysterious fruit of allfamous. It is nondescript in appearance, hard as a rock, tart to the point of impossibility, but at the same time it has such a chic aroma that its presence can make a dish exquisitely aristocratic. Entire gardens of this amazing fruit grow in the Caucasus and the dish - meat with quince, the recipe of which has ancient roots, is cooked there very often, especially in late autumn, when the fruits ripen. Traditionally, lamb is used for cooking, but this is not necessary. Pork, beef, duck and goose meat go well with quince.
Meat stew with quince
Ingredients:
- 400 gr. pork
- 400 gr. quince
- 1 onion
- vegetable oil
- salt
- spice
Method of preparation:To prepare stewed meat with quince, wash the quince, cut into slices, removing the seed box. Pour vegetable oil into a large frying pan, and when it is hot, lay out the quince slices. Fry the quince over high heat until a nice golden crust forms on top, and the middle remains raw. Salt and pepper the quince while frying. If there is a lot of quince, do not put it all in the frying pan at once, otherwise it will give off juice and will not fry. Put the quince fried in this way aside for a while. Divide the meat into pieces, about 3-4 per serving, and fry in oil flavored with quince. Fry the meat until it is golden brown, then put it in a saucepan, add salt and pepper. Then fry the onion, cut into half rings, add it to the meat, add a little broth, water or wine - the liquid in which the meat will be stewed. Put the meat on low heat and stew until fully cooked and only then add the fried quince and spices to taste. Cover everything with a lid and stew for about 20 more minutes to cook the quince. Only with this order of laying the components of the dish, the quince will not be soggy.
Quince stuffed with meat
The original recipe will come in handy to make the family menu more varied, but it is so good that the dish can also be served for special occasions - on the festive table. Ingredients:
- 4 things. quince
- 200 gr. veal for stuffing
- 100 gr. fatty ham
- broth from veal
- 20 gr. butter
- 50 gr. white bread
- 1 tbsp. spoon of flour
- 10 gr. lemon juice
- 1h. mustard spoon
- 1 onion
- 1 carrot
- 1 egg
- sugar
- salt
- spice
The amount of products is calculated for 4 servingsMethod of preparation: Wash the quince, peel it, remove the seeds and some of the pulp to make a form for the mince. It is best to leave the walls about 1 centimeter thick. The next step is to prepare the mince. Put the meat, onion, carrot, and a piece of white bread, pre-soaked, through a meat grinder. Add mustard, salt, pepper, and lemon juice to the resulting mince. Stuff the quince with this filling, put some butter on top and cover with a thin slice of ham so that it stays in place during cooking, pin it with a toothpick. Place the quince prepared in this way in a saucepan and fill it halfway with broth, then cover with a lid and cook over medium heat until done. Then carefully place the quince on a dish, and prepare a sauce for it from the broth. Dilute the flour with water and pour it into the broth, stirring. The beaten yolk is also sent there, salted, pepper, sugar, and lemon juice are added. The sauce must be brought to a boil, stirring continuously, so that it thickens slightly. Quince is served with this sauce, and boiled potatoes can be used as a side dish, and it would not be superfluous to sprinkle everything with herbs.
Quince in Kokand
This is an oriental dish, rich in aromas andinfinitely delicious, especially cooked in a cauldron, but if you can't cook in a cauldron, a deep frying pan will do, preferably with thick walls. Instead of traditional eastern lamb, you can take pork, the dish turns out no worse. Ingredients:
- 200-300 grams of ribs or fillets with fat
- 200 gr. pulp for minced meat
- 100 gr. bacon
- 4 things. quince
- 4 things. potatoes
- 4 things. sweet red pepper
- 2 pcs. bitter pepper
- 2 pcs. turnips
- zira
- salt
- greenery
Method of preparation:Fatty meat or ribs are placed on the bottom of a cauldron or saucepan, and everything is sprinkled with salt and cumin. If the meat is not fatty enough, you can add vegetable oil, but it is better to strictly adhere to the technology. Whole peeled potatoes, peppers cut in half, carrots in large pieces, and turnips divided into 4 parts are placed on the meat. Minced meat is prepared for stuffing the quince: the pulp is finely chopped, finely chopped lard is added to it, everything is seasoned with cumin and salt. The quince is thoroughly washed so that it gets rid of fluff, then cut in half and the seeds are removed. A lot of minced meat is placed in the quince, with a large mound, so that it looks like a ball. The stuffed quince is placed in the very top layer. In this dish, it is important that the container in which it is prepared is tightly closed. Steam should not escape from under the lid, otherwise the dish will not have that oriental flavor and, in addition, it may burn if the water evaporates actively. It is not recommended to open the lid and look inside during cooking. The first 30 minutes the dish is cooked on a fairly high heat, then it is reduced and stewed, meanwhile all its ingredients enrich each other with aromas and flavors. This will take about 2 more hours and as a result you get vegetables soaked in meat juice, quince and the most tender meat of extraordinary taste and aroma. We recommend reading:
