How to cook fillet is delicious. Autumn relish

Kachka fillet - basic principles of preparation

For strains, you can vikoristuvat pure fillet or without the skin. Since this point is not specified in the recipe, we are timid to the authorities. The fillet is prepared on the surface or in small pieces. Another option is to cut the product into medallions, strips, bars or cubes.

Why cook kachka fillet:

Slaughtered vegetables;

Honey and carnivorous sauces.

Ale is especially popular when preparing kachina fillet with fruits and juices. The most popular varieties are apples, oranges, and pomegranates. Stinks can be added directly to a dish or used for spicy sauces. Season the poultry herbs with salt, pepper, and rosemary. Often use soy sauce and greens. Serve pumpkin fillet with fresh vegetables, side dishes of rice and potatoes.

Kachka fillet: recipe for stewed meat with apples

Pitching with apples is a classic match. I wonder if it’s customary to bake a bird whole, but it’s so inconvenient! Some plots become dry, others get dirty, and not everyone likes to handle a whole carcass on the table. Insha rich - pumpkin fillet, the recipe for which is given below.

warehouses

0.7 kg pumpkin fillet;

0.3 kg apples;

2 spoons of olive oil;

Salt pepper;

Greens for enrichment.

Preparation

1. Wash the fillet and cut it into thin strips. We are not afraid of anything larger than 1.5 centimeters. You can cut the roll into cubes, but long bars will look more effective.

2. Heat the olive oil in a saucepan. If the fillet has a lot of fried fat, you don’t need to add it. It heats up very strongly, almost to the point of serpanka.

3. Lower the pump and lubricate the clothes. Stir until the stench is covered with a rosy crust from all sides.

4. Peel the apple skin. Bazhano take sour fruits. Cut into large pieces and move until well coated. Stir, cover and extinguish until just dry.

5. Revive, add salt and pepper, bring the fillet to softness. It's still close to fifteen hvilins.

6. Place the finished herb on a flat plate and decorate with greenery. It can be served on its own or with a side dish of vegetables, rice, buckwheat.

Kachka fillet: recipe with potatoes for the oven

The potatoes are baked, and with an appetizing quality - this is the herb that is good for the master's table. Ale pri tsyomu yogo can be prepared even more easily. The fillet should be marinated in spices beforehand so that it comes out tender.

warehouses

1 kg potatoes;

0.8 kg fillet;

40 ml soy sauce;

3 cloves for the chasnik;

Spices.

Preparation

1. Cut the kachina fillet into medium pieces, add some soy sauce and two tablespoons of mayonnaise. Season with pepper and any other seasonings, add time and mix. Leave to marinate for at least two years. You can stop pumping for the whole night, but in this case it’s better to put it in the refrigerator.

2. Clean the potato fields. We wash it and put it on the middle of the clothes. Add salt and pepper, add excess mayonnaise and then marinate for a year.

3. Place pumpkin and potatoes on the deco surface. You can mix everything at once.

4. We stretch the foil tightly and bake it for about 40 minutes. Then it is necessary to cover it and carefully lubricate the grass until it has a ruddy color.

Kachka fillet: recipe with orange sauce

A variant of an amazing herb made from pumpkin fillet, a recipe that is carefully preserved by the cooks of many restaurants. For the sauce, you need white wine, keep the fruit dry.

warehouses

Buy one pump;

100 ml white wine;

100 ml orange juice;

1 tsp. brown cucru;

20 grams of olive oil;

1 tsp. corn starch;

Black chalk pepper.

Preparation

1. We clean the chicken breast of skin, brushes, excess fat and anything unnecessary, rinse it and divide the fillet into two parts. We pierce the skin with a knife in several places, then rub it with ground pepper and sallu.

2. Heat up the frying pan, coat with a splash of olive oil and add seasoned fillet. Let's coat two sides of ten quills. Then we cover it with a lid and simmer in a small fire near the end.

3. The sauce is prepared in a frying pan after rolling. Add wine and orange juice to the fat and heat it up.

4. Mix the starch with a spoon of cold water and pour it into the butter sauce.

5. Next, add the brown zukor, salt and pepper, add top oil, and squeeze through the fork.

6. The pumpkin fillet is cut into transverse slices. The thickness of the skin tissue is more than 0.5 centimeters. Place on a plate, pour over orange sauce and serve.

Kachka fillet: recipe with oranges for a slow cooker

A recipe for a marvelous fillet, as prepared with oranges in a multicooker. Strava is ideal as a side dish of boiled rice.

warehouses

5 pumpkin fillets with skin;

1 large orange;

1 tsp. honey;

1 spoon of olive oil;

Salt and pepper;

A spoonful of rosemary.

Preparation

1. The pumpkin fillet is run through with a knife and rubbed with pepper. Transfer to a container and marinate.

2. While the bird is marinating, remove the zest from the citrus. You can simply wipe it off with a grater, which will eliminate the need for detailing. The citrus itself is cut into circles. The thickness is a little more than one centimeter.

3. Pour a spoonful of olive oil into the multicooker, turn on the greasing mode, and add 20 pieces of butter. Let's coat the marinated meatballs.

4. Take the fillet onto a plate and add mugs of oranges, add rosemary, zest and honey. Let's grease two hvilini. Viimaemo rosemary.

5. Turn the mixture into the multicooker and place it on top of the oranges.

6. Turn on the extinguishing program and prepare 40 drinks. We open and enjoy the marvelous bird with aromatic gravy.

Fillet of pitching: recipe for poultry in pomegranate sauce

The recipe for a marvelous fillet with an equally delicious pomegranate sauce. To prepare the bajano, use natural juice. Vikor fillet is roasted with the skin on.

warehouses

1 tsp. honey;

2 tablespoons brandy;

2 cloves for the chasnik;

1 tsp. starch;

250 ml pomegranate juice;

Trochi of olive oil and spices;

1 shallot;

1 spoon of pomegranate seeds.

Preparation

1. The fillet is washed, dried, and a number of cuts are made on the side of the skin so that they can stretch. We rub the sponges with spices.

2. Turn on the frying pan and place fillet pieces on it, skin side down. Let's smear the offended sides in the great heat.

3. Sunbathe the pieces in foil and bake them in the oven for 40 minutes.

4. For the sauce, heat a little olive oil in a frying pan and brush the cut shallots with the scallops.

5. After a couple of minutes, add the hour to a new level, then add honey and pour in brandy.

6. Mix starch with cold pomegranate juice and pour into a frying pan until greased. Warm up about five khvilins, season with salt and pepper until relished, add a dash of rosemary and simmer.

7. Remove the baked pumpkin fillet, cut it into transverse plates and place it dry on a plate. Drizzle with pomegranate sauce and decorate with grains.

Kachka fillet: recipe with ginger and honey

Don't know what to treat your guests with? Prepare spicy and highly aromatic pumpkin fillet, the recipe for which is given below.

warehouses

150 ml orange juice;

2 cloves for the chasnik;

2 tablespoons honey;

20 grams of ginger;

Salt pepper;

Trochi olia;

4 spoons of soy sauce.

Preparation

1. Cut the pumpkin fillet into 0.5 cm medallions and lightly beat with a kitchen hammer.

2. Rub the chives and pepper, place on a frying pan and brush on both sides along the side of the beef. Transfer to a bowl.

3. Place a small saucepan on this frying pan, after 30 seconds add ginger and heat up the pork.

4. Add honey and pour in orange juice mixed with soy sauce.

5. After boiling, first coat the fillet medallions.

6. Cover and simmer over low heat until soft. Good luck.

7. Serve ginger fillet with rice side dishes or fresh vegetables.

Stewed kachki fillet: recipe with eggplant and potatoes

A version of a simple stewed kachka fillet, a recipe that I know is rich. For cooking, use a cauldron or a large stewpan.

warehouses

6 eggplants;

0.5 kg fillet;

8 potatoes;

1 head of cibul;

2 carrots;

3 tomatoes;

Spices, olia.

Preparation

1. Slice the eggplants and soak them in salted water. Let's indulge in the bitterness.

2. Cut the fillet into cubes and throw it into a cauldron, brush with about ten quills without a lid. If there is not enough fat for pumping, then you can add a little olive oil.

3. Add the carrots to the fillet, followed by the tsibula. The vegetables are shaky like straws. Grease until ready.

4. The dough is cut into cubes and the tomatoes are coated with a bunch of quills.

5. Add potatoes and pour in about a liter of water. Let it simmer until done.

6. Squeeze the eggplants out of the brine and fry them in a frying pan with the added oil.

7. Transfer the eggplant to the potatoes and fillets. Salt, pepper, stir and simmer the straw for about ten more minutes until ready.

Kachka fillet: recipe for baked herbs with cheese

An extraordinary recipe for pumpkin fillet with aromatic curd made from syrup and juicy tomatoes. There are two stages to prepare.

warehouses

0.6 kg fillet;

2-3 tomatoes;

150 grams siru;

30 ml soy sauce;

50 ml sour cream;

Oliya and spices.

Preparation

1. Cut the fillet in small batches. Take a kitchen hammer and beat the crumbs. Brush with soy sauce and discard on top.

2. Heat the oil and coat the skewer on both sides over high heat. Transfer to a small form.

3. Using tomato circles, place one ball on top of the roll.

4. Add salt and pepper to the sour cream and pour over the tomatoes.

5. We grate the herbs with cheese and put them in the oven. This kind of pumping is getting ready for the evening. Make sure that the curd does not burn. Temperature 190

Recipes for pumpkin fillet - cinnamon and cunning

The bird smells different from other birds with a specific smell. If you need to wake up, soak the eggplant fillet in cold water with lemon or marinate. For the marinade, you can add any fruit juice, soy sauce, or aromatic spices.

Baked pumpkin fillets will be more tender if you periodically pour the fat over the fillets so that they float.

Pumping is high in calories and is important for consumption. This is not suitable for children's food. To change the calorie content, you can remove the skin and clean the fillet from fat. The same applies to lubricating, extinguishing, and baking. It is better to use grilling, either traditional or steam cooking, when some of the fat comes from the product.

The chicken will come out juicy and tender, so when baked in the oven, cover the bird with foil or place it in a sleeve. Then clean up, pour the fat over the product and fry until golden brown, raising the temperature.

Some cob cooks are afraid to prepare this delicious fillet: it seems that this herb is full of secrets. But in fact, using even simple technologies, you can prepare perfect kachina breasts in just a short hour. And having mastered the basic technique, you can safely tackle different variations.

Overflow of recipes from statistics:

Baked kachina breast: juice recipe

How to prepare pitching fillet

Before preparing the fillet, cooks usually wash the poultry breasts. Before you start cooking them, rinse the breasts under running water and dry them with a paper towel. Cut the skin with a sharp knife, being careful not to seal the meat. Season with seaweed and freshly ground black pepper.

Heat a large pan, or rather a chavunnu frying pan. Place the breasts skin side down and brush with a length of 10-20 pieces of skin, depending on the amount of under-the-skin fat on the bird's carcass, which, according to its nature, is due to its breed and development. If you want the crust on the fillet to be crispy, place the fillet in a cold frying pan.

When the skin becomes the color of wormwood, place the breasts skin side up in a baking dish and preheat the oven to 200 ° C for 10-15 minutes. The hour for baking the roasted fillet should remain at the level of frying that you want to achieve.

Remove the kachina fillet from the roasting pan, cover with grub foil and let the meat rest before slicing. You can prepare the sauce now. The ideal addition to the tender fillet of the gourmet pumpkin is a variety of fruit and berry sauces.

The hot fat that simmers in the frying pan is culinary gold. By mixing it with a fine sauce, you extract the Gascon oil, which is used to flavor soups and stews. Place clean fat on the dough and spread on new vegetables.

Kachina fillet with honey glaze

To get a shiny varnished pumpkin fillet, cook it in a honey glaze.

For 2 breasts you will need:

1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 tablespoons of rare honey
3 tablespoons balsamic otto
a little bit of hairy peas for sizzle

Wash and dry the breasts, trim the skin, season the fillet on both sides with salt and pepper. Place the skin side down on a heated frying pan and grease it with a stretch of 7 lines, after 3 times changing the heat to medium. Turn the chicken breasts over and brush them with another 4-5 pieces of bread. Transfer the breasts to a plate and cover with foil to retain heat.

In a greased frying pan, pour in the balsamic otset and honey, whisk and cook the glaze for 2 minutes over low heat. Place the breasts in a baking dish, brush with hot glaze and bake for 5-7 lengths in an oven preheated to 200°C. Serve with sprinkled peas. Serve better with juice salad.

Pitching is both homemade and wild, juicy juicy meat and fatty skin. Her shortest meal is her breasts. In stores, the kachina breast is rare, but if it’s on sale, don’t hesitate to buy it, it’s just a miracle herd. It may be most suitable for breasts (fillets) to pump so that the meat is juicy and juicy and only part of it can be completely strengthened from the brushes and vicoristan in the whole com without exits. Kachini breasts are about 200-300 grams in size, which is simply ideal for preparing portioned herbs.

It's not just the meat that's most delicious, but the skin as well, so it's best not to remove the skin every time so that it's all about the taste. The famous herb of Chinese cuisine - “Peking Kachka” - after cooking, is cut in a special way so that the skin is covered with skin.

The recipe for cooking greased kachina breasts in a frying pan is simple, but before placing the fillet pieces in the frying pan you need to marinate them. It is best to leave the marinating breasts in the refrigerator overnight if you have enough for a few years.

When preparing the fillet, you need to salt it thoroughly - approximately 2 teaspoons of salt per kilogram of fillet and add finely chopped chasnik; you can not cut the chasnik, but press it using a special press (garlic press). Quantity for a chasnik – 1 medium head per kilogram of pumpkin meat. If necessary, stir thoroughly and allow the aroma to permeate in the refrigerator for a few years.

After the pumpkin has been marinated (salted), it needs to be greased in a frying pan with refined oil. Not a lot of oil is needed so that the cob itself doesn’t burn, and then enough fat is melted from the pump.

Lubricate 30 pieces of bread under the lid, gradually turning from one side to the other. With particular respect, you need to attach the skin to the other side, and you need to grease it as much as possible, just to make sure it doesn’t burn or char. How the spice will fry this delicious kachina fillet.

Photos of the preparation of greased kachina fillet:

Kachine fillet is not as popular as chicken fillet.

The product has a special taste, a dark color and its subtlety when cooked.

If everything is done correctly, it will be easy to calm down.

Here we collect the best recipes for pumpkin fillet and learn the secrets of amazing herbs.

Are you preparing a marvelous bird?

Kachka fillet - basic principles of preparation

Why cook kachka fillet:

Slaughtered vegetables;

Honey and carnivorous sauces.

Kachka fillet: recipe for stewed meat with apples

warehouses

0.7 kg pumpkin fillet;

0.3 kg apples;

2 spoons of olive oil;

Salt pepper;

Greens for enrichment.

Preparation

1. Wash the fillet and cut it into thin strips. We are not afraid of anything larger than 1.5 centimeters. You can cut the roll into cubes, but long bars will look more effective.

2. Heat the olive oil in a saucepan. If the fillet has a lot of fried fat, you don’t need to add it. It heats up very strongly, almost to the point of serpanka.

3. Lower the pump and lubricate the clothes. Stir until the stench is covered with a rosy crust from all sides.

4. Peel the apple skin. Bazhano take sour fruits. Cut into large pieces and move until well coated. Stir, cover and extinguish until just dry.

5. Revive, add salt and pepper, bring the fillet to softness. It's still close to fifteen hvilins.

6. Place the finished herb on a flat plate and decorate with greenery. It can be served on its own or with a side dish of vegetables, rice, buckwheat.

Kachka fillet: recipe with potatoes for the oven

warehouses

1 kg potatoes;

0.8 kg fillet;

40 ml soy sauce;

3 cloves for the chasnik;

Preparation

2. Clean the potato fields. We wash it and put it on the middle of the clothes. Add salt and pepper, add excess mayonnaise and then marinate for a year.

3. Place pumpkin and potatoes on the deco surface. You can mix everything at once.

4. We stretch the foil tightly and bake it for about 40 minutes. Then it is necessary to cover it and carefully lubricate the grass until it has a ruddy color.

Kachka fillet: recipe with orange sauce

A variant of an amazing herb made from pumpkin fillet, a recipe that is carefully preserved by the cooks of many restaurants. For the sauce, you need white wine, keep the fruit dry.

warehouses

Buy one pump;

100 ml white wine;

100 ml orange juice;

1 tsp. brown cucru;

20 grams of olive oil;

1 tsp. corn starch;

Black chalk pepper.

Preparation

2. Heat up the frying pan, coat with a splash of olive oil and add seasoned fillet. Let's coat two sides of ten quills. Then we cover it with a lid and simmer in a small fire near the end.

3. The sauce is prepared in a frying pan after rolling. Add wine and orange juice to the fat and heat it up.

4. Mix the starch with a spoon of cold water and pour it into the butter sauce.

5. Next, add the brown zukor, salt and pepper, add top oil, and squeeze through the fork.

6. The pumpkin fillet is cut into transverse slices. The thickness of the skin tissue is more than 0.5 centimeters. Place on a plate, pour over orange sauce and serve.

Kachka fillet: recipe with oranges for a slow cooker

A recipe for a marvelous fillet, as prepared with oranges in a multicooker. Strava is ideal as a side dish of boiled rice.

warehouses

5 pumpkin fillets with skin;

1 large orange;

1 tsp. honey;

1 spoon of olive oil;

Salt and pepper;

A spoonful of rosemary.

Preparation

1. The pumpkin fillet is run through with a knife and rubbed with pepper. Transfer to a container and marinate.

3. Pour a spoonful of olive oil into the multicooker, turn on the greasing mode, and add 20 pieces of butter. Let's coat the marinated meatballs.

4. Take the fillet onto a plate and add mugs of oranges, add rosemary, zest and honey. Let's grease two hvilini. Viimaemo rosemary.

5. Turn the mixture into the multicooker and place it on top of the oranges.

6. Turn on the extinguishing program and prepare 40 drinks. We open and enjoy the marvelous bird with aromatic gravy.

Fillet of pitching: recipe for poultry in pomegranate sauce

The recipe for a marvelous fillet with an equally delicious pomegranate sauce. To prepare the bajano, use natural juice. Vikor fillet is roasted with the skin on.

warehouses

1 tsp. honey;

2 tablespoons brandy;

2 cloves for the chasnik;

1 tsp. starch;

250 ml pomegranate juice;

Trochi of olive oil and spices;

1 shallot;

1 spoon of pomegranate seeds.

Preparation

1. The fillet is washed, dried, and a number of cuts are made on the side of the skin so that they can stretch. We rub the sponges with spices.

2. Turn on the frying pan and place fillet pieces on it, skin side down. Let's smear the offended sides in the great heat.

3. Sunbathe the pieces in foil and bake them in the oven for 40 minutes.

4. For the sauce, heat a little olive oil in a frying pan and brush the cut shallots with the scallops.

5. After a couple of minutes, add the hour to a new level, then add honey and pour in brandy.

6. Mix starch with cold pomegranate juice and pour into a frying pan until greased. Warm up about five khvilins, season with salt and pepper until relished, add a dash of rosemary and simmer.

7. Remove the baked pumpkin fillet, cut it into transverse plates and place it dry on a plate. Drizzle with pomegranate sauce and decorate with grains.

Kachka fillet: recipe with ginger and honey

Don't know what to treat your guests with? Prepare spicy and highly aromatic pumpkin fillet, the recipe for which is given below.

warehouses

150 ml orange juice;

2 cloves for the chasnik;

2 tablespoons honey;

20 grams of ginger;

Salt pepper;

Trochi olia;

4 spoons of soy sauce.

Preparation

1. Cut the pumpkin fillet into 0.5 cm medallions and lightly beat with a kitchen hammer.

2. Rub the chives and pepper, place on a frying pan and brush on both sides along the side of the beef. Transfer to a bowl.

3. Place a small saucepan on this frying pan, after 30 seconds add ginger and heat up the pork.

4. Add honey and pour in orange juice mixed with soy sauce.

5. After boiling, first coat the fillet medallions.

6. Cover and simmer over low heat until soft. Good luck.

7. Serve ginger fillet with rice side dishes or fresh vegetables.

Stewed kachki fillet: recipe with eggplant and potatoes

A version of a simple stewed kachka fillet, a recipe that I know is rich. For cooking, use a cauldron or a large stewpan.

warehouses

6 eggplants;

0.5 kg fillet;

8 potatoes;

1 head of cibul;

2 carrots;

3 tomatoes;

Spices, olia.

Preparation

1. Slice the eggplants and soak them in salted water. Let's indulge in the bitterness.

2. Cut the fillet into cubes and throw it into a cauldron, brush with about ten quills without a lid. If there is not enough fat for pumping, then you can add a little olive oil.

3. Add the carrots to the fillet, followed by the tsibula. The vegetables are shaky like straws. Grease until ready.

4. The dough is cut into cubes and the tomatoes are coated with a bunch of quills.

5. Add potatoes and pour in about a liter of water. Let it simmer until done.

6. Squeeze the eggplants out of the brine and fry them in a frying pan with the added oil.

7. Transfer the eggplant to the potatoes and fillets. Salt, pepper, stir and simmer the straw for about ten more minutes until ready.

Kachka fillet: recipe for baked herbs with cheese

An extraordinary recipe for pumpkin fillet with aromatic curd made from syrup and juicy tomatoes. There are two stages to prepare.

warehouses

0.6 kg fillet;

2-3 tomatoes;

150 grams siru;

30 ml soy sauce;

50 ml sour cream;

Oliya and spices.

Preparation

1. Cut the fillet in small batches. Take a kitchen hammer and beat the crumbs. Brush with soy sauce and discard on top.

2. Heat the oil and coat the skewer on both sides over high heat. Transfer to a small form.

3. Using tomato circles, place one ball on top of the roll.

4. Add salt and pepper to the sour cream and pour over the tomatoes.

5. We grate the herbs with cheese and put them in the oven. This kind of pumping is getting ready for the evening. Make sure that the curd does not burn. Temperature 190

Baked pumpkin fillets will be more tender if you periodically pour the fat over the fillets so that they float.

For the cob, rinse the fresh kachina breasts and pat dry on both sides with a paper towel. If the skin on the fillet hangs down at the edges, you can carefully trim it. Now use a fillet knife to make marks on the skin of the breast along the skin. Only cut through the skin, do not poke into the meat. Make sure that the cooked skin comes out crispy during the cooking process and all the fat is rendered.

Place the pan on the stove and place the breasts on it, skin side down. Reduce the heat and cook the breasts, 2-3 pieces per skin side, until golden brown. When heated step by step, the fat from the skins is melted into the frying pan, so there is no need to stir up the oil.

Preheat the oven at the back to 180 degrees. Transfer the prepared breasts to a small sheet of parchment paper, add a pinch of salt and a dash of ground pepper. At the 10th mark, place the breasts in the oven until they are ready. Since it is not appropriate for you to have a erysipelas in the middle of a roll, I recommend that after 7 rounds you make an incision on the chest. Bake another handful of khvilin as needed. Then take out the dish and burn it with foil, leaving the meat aside so that the juices are distributed into the small piece.

Tim will spend an hour making the sweet garnish. To do this, cut the apple into thin slices and add pineapple pieces. I picked up the pineapples, and you can take the canned ones.

Place apples and pineapples in the same frying pan where you have greased the bird. If there is a lot of fat in the frying pan, throw it away.

I never throw away the cooking fat, but pour it into a jar and save it in the refrigerator for other recipes that may be needed.

For the garnish you will need about 1-1.5 tablespoons of vegetable fat. Simmer the fruit on the grill, add chilli pepper or chasnik until it tastes good. Then pour in a troch of sweet wine and a teaspoon of honey (for the eggplants). Steam the juice and the fruit garnish can be prepared. Vikorist fresh greens for garnish until relished.