Bake marinated meat with potatoes and cheese
To quickly cook the remaining marinated meat tasty dish with cheese and potatoes, take:
- 10 potatoes;
- 300 grams of any cheese;
- mayonnaise or yogurt;
- 1 kg of marinated meat;
- 1 big onion and fresh herbs, and salt and black pepper to taste.
Peel the potatoes, cut into small cubes and then add salt, pepper and mix. Grate cheese on a coarse grater and chop the onion rings.
Don't add to dish tomatoes or other juicy vegetables, as potatoes are fed with their juice and will not be crispy.
Drizzle a baking sheet with vegetable oil and place on it a layer of potatoes. On top of the vegetables lay the marinated meat (pork and beef) with onion rings, sprinkle with grated cheese, pour a small amount of vegetable oil and mayonnaise for a Golden crust. Put in the oven at a temperature of 210оС approximately forty minutes (in an electric oven for 25 to 30 minutes).
When the dish is covered with a ruddy crust, remove it from the oven and sprinkle finely chopped fresh herbs – dill, parsley, oregano, marjoram or Basil. Fried marinated meat serve hot.
Salad of marinated meat
To prepare the salad of marinated meats you will need:
- 700 grams of meat;
- 250 milliliters of vegetable oil;
- 500 grams of red onion;
- 90 grams of mushrooms;
- 250 grams of fresh salad (lettuce);
- 3 tbsp worcestershir sauce.
Also prepare the spices, salt and ground black pepper to taste. Peel red onion and cut it into neat slices or circles, then wipe the mushrooms with a damp towel and cut the legs from hats.
To the slices of onion stay together during cooking, pierce each side with a sharp toothpick or cocktail skewer.
In a bowl whisk vegetable oil, pepper, salt, spices and worcestershir sauce. Divide the salad leaves and place in cold water for half an hour, then remove stalks and tough ribs, dry leaves and put them in a bowl. Marinated meat put on a grill-rack for roasting, place the onion slices around, drizzle them with sauce and roast for three to six minutes.
The meat is ready slice on the diagonal into thin slices and place them on lettuce leaves, and sliced mushrooms. Remove toothpicks from onions and garnish them with salad. Sprinkle dish with remaining sauce and serve it while the meat gets cold. This recipe was invented by the English hunters, thus preparing the meat of deer or elk.
