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 : How to cook cock
Traditional recipe of cock – a noodle based on it or chicken soup. As the cock itself tough enough in its pure form it is not often fried, but the broth from it differs significantly from the usual chicken. However, the dishes of rooster is not over, at least the original this bird turns out in the wine.
You will need
- olive oil
- a glass of wine
- wine vinegar
- black pepper
- cinnamon stick
- tablespoon sugar
- salt to taste
- some fresh tomatoes,
- a pair of bulbs
- 100 grams of cheese.
The exact origin of this recipe is unknown, as it is called in French and Greek dish. Before you cook the rooster must be gut and get rid of the feathers. In that case, when the bird is purchased in the store, such trouble does not occur and it remains only to rinse it under running water. Next, the cock is cut into pieces which are fried in vegetable oil until Golden and browned on all sides. Cut into pieces the bird the special culinary scissors, which can easily cope with the tendons at the junction of the leg bones and wings.
Then cock is put into a saucepan with a thick bottom, if not, you can use a saucepan. Thereto was added a glass of dry white wine and water in such quantity that it covered the meat on top. Rooster cooked in this sauce with salt, sugar, spices and a couple tablespoons of vinegar for three hours on very low heat. The pan is covered with a lid to the sauce from boiling over.
On the oil, which were roasted rooster, stewed onions, cut into large pieces. It should be soft but not turn into mush. To it is added 3-4 chopped and peeled tomatoes. This mixture is put into a pot of toshima cock for an hour before the end of cooking. The duration of suppression is determined by the stiffness of the meat, then like in 3 hours even the old rooster takes on a silky texture. That's cooking the rooster is almost finished, it is laid out on a dish, sprinkled with grated cheese, and sauce received at his fire, watered the side.
The consistency of the sauce should be fairly thick, but if in the process of extinguishing water boils away too quickly, then you need to add it to the rooster doesn't burn to the bottom of the pan.
Advice 3 : How to cook sea cock
In the meat of marine cock almost absent bone. The meat of this fish is white in color, tastes like mackerel, dense consistency. Gurnard is an essential ingredient of Marseille's famous Bouillabaisse soup from French cuisine.
The sea cock can be prepared in various ways. Cooked in a double boiler, its meat added to salads. Well fillets of sea cock with the sheet, juicy salad, eggs, greens, fresh cucumbers, with a dressing based on lemon juice and olive oil.
As a warm appetizer, the sea cock is prepared fried in breadcrumbs or batter, and is served on sticks of bamboo. This fish goes well with sour-sweet citrus sauce. In the form of cold snacks prepared carpaccio of sea cock dressed with a sauce made from parsley.
Also a sea cock can be baked with spinach or apples, and served as a hot dish. Fried meat with mushrooms and onions, it is, moreover, the taste goes well with cheese. On this basis, the fillets can be baked under the cheese or cook in a pot. A delicious soup with cheese and slices of fillet of sea rooster, grilled.
Gurnard is a very expensive and rare fish. To sell this type of fish, you need to have a special permit. It is almost impossible to acquire rooster available for sale, except from private dealers.
Gurnard listed in the Red book and catch him banned. Because of that, on the black sea resorts and not cook dishes from it, despite the fact that it is found near the coast. If you are still lucky to get a sea-cock, apply the recipes recommended below, to prepare delicious dishes from these fish.
You can cook poached sea cock. For its preparation you will need 300 grams fish, 200 grams of mayonnaise, a few cloves of garlic, 50-100 grams of vegetable oil, pepper and salt.
Clean the fish, pepper and salt. Do across the back a couple of notches, into which put half of the garlic cloves. Pour oil to a small pan. After that, the fish need on one side sprinkle with flour. When the fish is laid out on the baking tray, pour it with mayonnaise and cook for 20 minutes in the oven.
In addition to the above method, you can cook the fish for a couple. You will need 2 fish, a little olive oil, one lemon and the tomato, salt and pepper, and fresh Basil.
The first thing you need to pour the tomatoes with boiling water and peel away the skin, then remove seeds and cut into cubes. Pieces of the same size should also cut lemon (without peel), mix it with tomatoes and oil, and then season with salt and pepper. You should cook fish using a double boiler, transfer to a plate and pour the cooked sauce. Gurnard is ready.