Quince is the most mysterious fruit of all.known. It looks unattractive, hard as a stone, tart to the point of impossibility, but it has such a luxurious aroma that its presence can make the dish exquisitely aristocratic. In the Caucasus, whole gardens of this amazing fruit grow and the dish - meat with quince, whose recipe has ancient roots, is cooked there very often, especially late in the autumn, when the fruits ripen. Traditionally used for cooking lamb, but it is not necessary. With a quince, pork, beef and meat of ducks, geese are well combined.
Meat stew with quince
Ingredients:
- 400 gr. pork
- 400 gr. quince
- 1 onion
- vegetable oil
- salt
- spice
Cooking method: To cook meat stew with quince, quince is washed, cut into slices, while removing the seed box. A large frying pan is poured with vegetable oil, and when it is heated, spread the lobes of quince. Fry the quince over a large fire so that a nice ruddy crust is formed on top, and in the middle it remains moist. In the process of frying, quince is salted and peppered. If there are a lot of quinces, then it should not be put all at once in a frying pan, otherwise it will give juice and will not be fried. Fried in this way, the quince is laid aside for a while. Meat is divided into pieces, about 3-4 per serving and fried in oil, flavored with quince. Fry the meat until it blushes, then it is put in a saucepan, salt and pepper are added. Then fry the onion, cut into half rings, put it to the meat, add a little broth, water or wine - a liquid in which the meat will be stewed. The meat is put on a slow fire and extinguished until completely ready and only after that add roasted quince and spices to taste. All cover with a lid and stew for about 20 minutes to prepare a quince. Only with this order of laying the ingredients of the dish, quince will not be rumpled.
Quince stuffed with meat
The original recipe is useful to make the family menu more diverse, but it is so good that the dish can be served and to special solemn 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 quantity of products is calculated on 4 portionsMethod of preparation: Wash the willow, peel it, remove the seeds and part of the pulp to make a mold for minced meat. It is best to leave walls about 1 centimeter thick. The next stage is cooking stuffing. Meat grinder, meat, onions, carrots, a slice of white bread, previously soaked through. In the received forcemeat add mustard, salt, pepper and a lemon juice. This stuffing is stuffed with quince, put butter on top and cover with a thin slice of ham, so that it remains in place during cooking, it is pinned with a toothpick. Prepared in this way, quince is placed in a pan and half poured with broth, then cover with a lid and cook over medium heat until cooked. Then carefully place the quince on a dish, and the sauce is prepared from the broth. Flour diluted with water and poured into broth, stirring. There, too, the beaten yolk is dispensed, salted, pepper, sugar and lemon juice are added. The sauce must be brought to a boil, stirring constantly so that it gently thickens. Aivu is served on the table with this sauce, and as a garnish you can use boiled potatoes, it is not superfluous to sprinkle with greens.
Quince in Kokand
This is a dish of oriental cuisine, rich in aromas andinfinitely delicious, especially cooked in a cauldron, but if there is no cooking in the cauldron, a deep frying pan, preferably with thick walls, is also suitable. Instead of traditional lamb in the east, you can take pork, the dish does not get 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
Cooking method: At the bottom of the pot or casserole, fatty meat or ribs are laid, everything is sprinkled with salt and zira. If the meat is not fat enough, you can add vegetable oil, but it is better to stick with technology. The meat is put whole peeled potatoes, cut in half pepper, carrots in large pieces, divided into 4 parts turnip. For stuffing quince is prepared forcemeat: finely chop the pulp, it is added finely chopped bacon, everything is seasoned with zira and salt. Aivu is thoroughly washed, so that she gets rid of the fluff, then cut in half and select the seeds. The stuffing is put into a quince a lot, with a big slide, so that it looks like a ball. Stuffed quince is placed in the topmost layer. In this dish, it is important that the container in which it is prepared is tightly closed. Steam should not go out from under the lid, otherwise it will not get the same oriental flavor of the dish and in addition it can burn if the water evaporates. During cooking, it is not recommended to open the lid and peer inside. The first 30 minutes the dish is cooked on a sufficiently strong fire, then it is made less and it is stewed, meanwhile, all its ingredients enrich each other with flavors and flavors. This will take about another 2 hours and as a result we get the vegetables, quince soaked with meat juice and the most delicate meat of unusual taste and aroma. We advise you to read:
