The pork steak to the fries
- 500 g pork;
- 50 ml soy sauce;
- 1/4 tsp dry mustard, black and red ground pepper;
- vegetable oil.
Thoroughly wash the pork, dry and cut into slices 3 cm thick across the grain. Generously RUB the pieces with salt and a mixture of mustard and two peppers. Arrange the meat in a wide container in a single layer and evenly pour soy sauce. Close the bowl with lid or cling food film and leave for 2-3 hours in the refrigerator.
Press the steaks from the marinade and place into the heated vegetable oil. Quickly fry them on high heat to crusty, then lower the heat to low and bring the dish until ready, potomu 6-10 minutes on each side.
Burgers to potato fries
- 300 g of pork and beef;
- 4 buns;
- 1 tomato;
- 1 onion;
- 1 pickled cucumber;
- 2 of lettuce;
- 1/3 teaspoon of black pepper;
- vegetable oil;
- ketchup or barbecue sauce.
Cut the meat into small cubes, peeled onion – quartered and skip all through a meat grinder. Carefully stir the minced meat with pepper and salt, a little whisk and place in refrigerator for 20 minutes. Divide it into 4 pieces, form each Patty, place it in a pan with hot vegetable oil and prelucrate shovel. Fry burgers until cooked.
Heat the buns and cut lengthwise. Assemble burgers in the following order: bread, ketchup, cucumber slices, cereals, lettuce, slice of tomato, bread. Repeat for the remaining sandwiches.
BBQ chicken wings to potato fries
- 1 kg of chicken wings;
For the sauce:
- 160 g of ketchup;
- 130 g of sugar;
- 2 cloves of garlic;
- 1 onion;
- 1 tsp black pepper coarsely ground;
- 1/3 tsp salt;
- 2 Bay leaves;
- 50 ml of brandy, and vegetable oil.
Rinse the wings, add salt, spread on a baking sheet and bake for 20 minutes at 250oC. Pour the sugar into a saucepan, pour vegetable oil and place on a moderate fire. Bring the mixture, stirring occasionally, until brown, then stir in the ketchup. Add crushed Bay leaf, pepper, salt, crushed garlic and chopped onion.
Simmer sauce 10 minutes, stirring constantly with a wooden spatula so as not burnt. 2 minutes before end of cooking pour the cognac. Strain the broth through a fine sieve. Remove the wings and miss their sweet and spicy sauce with a cooking brush. Return the pan to the oven for another 5-7 minutes.