You will need
- cock - 1 PCs;
- onions 3-4 pieces;
- carrots 1-2 PCs;
- white mushrooms - 250 g;
- sunflower oil;
- For the marinade:
- dry wine - 3 St;
- vinegar - 50 ml;
- onions - 1-2 PCs;
- garlic - 2-3 cloves;
- Bay leaf;
For starters, get the rooster out of the freezer and let it thaw. In order to speed up this process put it in the water. It is best if it is slightly warm or at room temperature. After that, rinse it well several times in running water.
Now rooster, you need to marinate. To do this, prepare a special marinade. Take the saucepan and pour into it wine with grape vinegar. After that, clean the onion and cut it into half rings. Garlic cut into very small pieces or grate on a coarse grater. Put the onion with the garlic in a pan, add the rosemary, Bay leaf and salt to taste. Now mix well and try for salt. The marinade should be slightly salty, but not too much. Now put the carcass of a rooster to the pan with the marinade, cover and leave for two or three hours. From time to time it will need to be flipped so that it better soaked with marinade from all sides.
At this time, prepare for cock stuffing. Large onion cut into five or six pieces and sauté it until Golden brown, then add coarsely chopped carrots. After five minutes, put mushrooms and fry all together for another ten or fifteen minutes. Add salt to taste and turn off the heat.
Then, remove carcass and allow it to dry a little, in order that it drained the remaining marinade. Then nafarshiruyte rooster cooked with minced meat, and the hole secure it with a wooden skewer. Put it on a prepared baking tray lined with foil. It is well to wrap the cock and send in the preheated oven.
Bake at a temperature of one hundred and eighty degrees Celsius. An hour and a half gently expand the foil and leave the rooster in the oven for another hour. When the whole cock covered with ruddy Golden crust, turn off the fire and remove it from the oven.
Instead of wine vinegar you can use Apple cider or the juice of one lemon.
Advice 2: What can be cooked in the oven of minced beef
The minced meat is not only suitable for the manufacture of cutlets and meatballs, pan-fried, or boiled in soup meatballs. There are dozens of dishes from minced meat, cooked in the oven.
Stuffed vegetables is a great way without gaining fat necessary to combine proteins with useful carbohydrates, and prepare a fragrant and tasty dish. Most often minced meat used as a filling for peppers, eggplant, zucchini, pumpkin, but besides them for stuffing is quite suitable, and potatoes, and large fleshy tomatoes. To the mince add cereals, pieces of vegetables, spices and aromatic herbs, rich sauces, sliced mushrooms, grated cheese and other ingredients.
Fill with meat stuffing and some fruits, for example, a strong sour apples or quince.
To stuff the peppers you will need:
- 350 grams of minced meat;
- 2 tablespoons of olive oil;
- 2 cloves of garlic;
- 3 sprigs of rosemary;
- 2 large tomato;
- 6 sturdy bell peppers;
- 50 grams of breadcrumbs;
- 1 onions;
- grated Parmesan.
Preheat oven to 200oC. Peel the onions and cut into small dice. Sauté it in hot olive oil until transparent, add the chopped garlic and rosemary leaves. Fry until the garlic will not emit a noticeable fragrance. Meanwhile, slice the tomato cubes and add to the other vegetables. Season with salt and black pepper, cook until a thick sauce. Remove from the heat and cool. Stir in mince and breadcrumbs. Peppers, cut lengthwise, remove the stalk, seeds and jumpers. Rinse under running water, dry and fill with stuffing. Put in a baking dish, sprinkle with grated cheese and bake for 30-35 minutes.
Rolls and terrines
Juicy and tasty variety of rolls and terrines minced meat. In the middle of the rolls often put toppings – sauteed mushrooms, slices of bell pepper, spinach. One of the most popular additives – boiled eggs. Terrines – minced meat mixed with various additives, baked in the oven and sliced. In terrines put not only various vegetables, but also nuts, dried fruit, pieces of diced meat or liver, creating not only an interesting flavor but interesting texture.
Classic meat loaf, meatloaf - especially popular in American cuisine, can be prepared by taking:
- 750 grams of lean ground beef;
- 2 tablespoons of butter;
- 1 Cup chopped onions;
- 1 stalk of celery;
- 1 tablespoon of minced garlic;
- 1 carrot;
- 2 teaspoons of salt;
1 Cup ketchup;
- 1 Cup bread crumbs;
- 2 chicken eggs;
- ½ Cup chopped parsley;
- salt and pepper.
Preheat the oven to 170оС. In a large heavy skillet melt the butter and saute the onion until transparent. Grate the carrots on a fine grater and chop the celery, add the garlic to the onions and cook, stirring, about 5 minutes. Season with salt and pepper, let cool and mix with minced meat, adding half of the measured ketchup, and slightly beaten eggs and bread crumbs. Put the mass into a rectangular shape for cupcakes or just form a "loaf", brush top with remaining ketchup and bake for an hour. Remove from the oven, allow to rest 10 minutes under foil and serve.
Meat breads, rolls and terrines can be served both hot and cold.
Casseroles and pies
With ground meat you can cook many casseroles. Among them are the famous Italian lasagna, and a variety of French gratine with meat layer. Mince and put in a variety of closed pies and cakes. In the filling you can add not only a popular fried onions, herbs and spices, but less usual for this type of food ingredients – raisins, slices of sour apples and cinnamon, rum and even powdered sugar.