Easter Meat Dishes

Easter dishes: jelly

Traditionally, the Easter table is served with jelly(jelly). There are lots of recipes for the cold, every housewife will certainly have her own recipe. We offer one of the many jelly recipes. We will need:

• 
  1 kg of offal
• 
  60 g carrots
• 
  60 g of onions
• 
  parsley
• 
  Bay leaf
• 
  garlic
• 
  pepper
• 
  salt

For the preparation of jelly you can uselamb, pork, beef legs and heads. They should be scorched and cut into parts (bones are cut with a hatchet). We soak the cooked by-products for 3-4 hours in cold water and thoroughly wash it.

Fill by-products with cold water (2 liters of water1 kg of offal) and cook for 6-8 hours with a slight boil. The dishes should be tightly closed with a lid, but from time to time you need to open it and take off the fat. For an hour before cooking we put onions, carrots, spices.

Then the meat is separated from the bones, finely chopped,combine with broth, salt to taste and boil for one or two minutes. Cool, pour into shapes and plates and let it freeze. Serve a cold with horseradish or mustard.

Easter dishes: pork

Cold boiled pork can, of course, be bought in a store, but homemade boiled pork will be much tastier. Yes, and the household will surely appreciate the Easter dishes, which were cooked by you with your own hands. To make a home-made boiled pork, we will need:

• 
  ham
• 
  salt
• 
  pepper
• 
  garlic

The leg of salt is calculated at the rate of 20 g of salt per 1 kg of meat andleave for a day. Then cut the skin of the ham with a sharp knife cells, rub it with salt and pepper and shpiguem slices of garlic (for 1 kg of meat - 1 clove of garlic). We put the ham on the baking tray, pour half a glass of water and put it in a heated oven. We give the upper part of the ham a good browning, turn it over and bring it to full readiness, periodically pouring out the juice that stands out during the cooking process. The upper crust of the ham should not be parched, so it is worth covering the meat with foil or culinary parchment. The ham can be served both hot and cold.

Easter dishes: Easter bunny with minced meat

Easter rabbit (rabbit) is one of the attributesholiday in the West, but gradually it becomes popular with us. Therefore, you can submit to the table Easter dishes in the form of a hare - both sweet and not. We suggest you prepare a pie in the form of an Easter hare, stuffed with rice and meat. To do this we will take the following products.

• 
  flour - 450 g
• 
  kefir - 1,5 tbsp.
• 
  semolina - 1/3 tbsp.
• 
  vegetable oil - 4 tbsp. l.
• 
  yeast - 2.5 tsp.
• 
  salt - 2 tsp.
• 
  soda - 1/4 tsp.

• 
  rice - 250 g
• 
  minced meat - 100 g
• 
  onions - 1 pc.
• 
  carrots - 1 pc.
• 
  cooking oil for frying
• 
  pepper, salt - to taste

Salt and yeast are dissolved in warm kefir. We add vegetable oil, semolina, soda. Thoroughly mix all this with flour and knead the soft dough. We put it for an hour in a warm place.

For the filling we boil rice. Onions and carrots are cleaned, onions are cut into cubes, and carrots are rubbed on a grater. Fry onions and carrots in vegetable oil, salt, add minced meat, and after five minutes - boiled rice. Thoroughly mix.

We divide the finished dough into several parts. The most part will be the body of the hare, the smaller part will be the head, ears, paws and tail. We put most of the filling on the "body" and wrap it in an envelope. From the remaining parts of the dough, carefully molded pies of the desired shape with the remaining stuffing.

We lay a tray with parchment paper,sprinkle it with vegetable oil. We spread the "body" of the hare on the baking sheet, the rest of the "body parts" are laid in the appropriate places with a seam down. Bake for 40 minutes at a temperature of 180 degrees.

Bon Appetit!