Meat dishes

the DISH With the HAM (vetchinnik)

250 g rice, 400 g sausages or smoked meat, 1 big bulb, 1 head of garlic, 6 tomatoes, 1-2 pods burning and 2-4 green pepper, salt, pepper, 1 teaspoon of a sweet paprika, 1 teaspoon dushitsy, parsley, 3 table spoons vegetative or a butter, it is possible to add (if it is required) 50 g grated cheese.

Rice to boil. On vegetable oil to fry the cut onions and garlic, to add the cut sweet pepper, tomatoes, burning pepper and to extinguish. The cut sausages to fry in 1 spoon of vegetable oil with addition of burning and sweet pepper, dushitsy, to put stewed vegetables, parsley, to salt and all to mix with boiled warm fig. to Stir and leave for 10 minutes to stand. To submit, having decorated with the cut tomatoes, it is possible to strew grated cheese.

“CHILLI THE GAME BROWN” - THE MEXICAN GOULASH

500 g beef, 100 g a ham, 100 g honour hectares, 2-3 big bulbs, 2 zubka garlic, 2 pods of burning pepper, salt, 500 g tomatoes, 500 g a paprika, a bowl of a boiled string bean (it is possible preserved), 20 g mixes of spices for a goulash, 2 teaspoons dushitsy, cheese, parsley.

On fat to roast the cut onions, meat, and also garlic, burning pepper. To fill in with water and to extinguish. When meat becomes soft, to add the cut ham, tomatoes, pepper, a boiled string bean, spices, salt. To extinguish all together about 15 minutes. Submit with rice, having strewed grated cheese and parsley, tomatoes. For this dish it is possible to use and tinned beef tushenku.

THE PORK EDGE ON THE SPIT

1 kg pork ryobryshek or cutlets. Marinade: 2 table spoons of soya sauce, 2 table spoons of wine, 4 zubka garlic, salt, a lemon juice, pepper, gljutazol, 4 table spoons of fragrant plants (a tarragon, parsley, issop, a basil, a balm, chabrets, fennel).

Rebryshki to cut off, slightly to beat off and pickle not less than 3 hours (even it is possible to leave in marinade for the night or day) in a mix of soya sauce, the wine, the crushed garlic, salt, a lemon juice, fragrant pepper, gljutazola and cut fresh (or 2 table spoons dried) plants.

Then slowly about an hour to fry on a grill or reshete or on charcoal. To submit with bread and salad from tomatoes with onions.

CHOPS WITH MINT, ZHARENNYE ON THE LATTICE

4 thick pork or cutlet mutton chops, 4 leaves of mint, 1 tomato, 2-4 zubka garlic, salt, black pepper, vegetable oil.

Cutlets slightly to beat off, it is a little to cut off from a bone and to cut so that the pocket in which to enclose mint, chetvertushku a tomato and cut zubok garlic was formed. To close a pocket wooden toothpicks, to salt, pepper, oil, lay on a lattice on charcoal. Well-done cutlets to submit with bread, with salad.