Assorted meat: recipes with photos. Decorating a meat plate

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

No holiday is complete without cold cuts. Of course, supermarkets sell a lot of ready-made products in order to be able to arrange cold cuts. But you can do everything yourself so that you get a real work of culinary art. Let's look at some interesting options.

What products to use for cold cuts?

To prepare cold cuts, you can take any meat products. It can be boiled pork, and balyk, and sausage, and brisket. Moreover, you can use your own meat. We will give several recipes in our article. In general, there are no rules and restrictions. Rely on your own taste.

How to arrange a cut of meat beautifully?

If you want to diversify the festive table, then you can't do without meat. But the main thing here is to remember that a lot depends on the presentation. If you just cut the same sausage and salmon, it will not be original. Everything needs to be arranged so that it looks like a culinary masterpiece.

To make cold cuts beautiful, it would be good to use lettuce leaves, cucumber slices, cherry tomatoes, olives, olives, curly parsley. Take everything that is at hand and, as they say, fantasize. We will give some examples of how cold cuts can be served. Design (photos used in the article show many options) should be bright and original.

Tricks of the trade

Assorted meat will look beautiful if the cut balyk is rolled up in the form of a tube or a roll. In addition, you can fill these envelopes with pate and add vegetables, you get a more satisfying snack. In the middle of the serving dish, you can put sauce, ketchup, mustard. Bright decorations made from pomegranate seeds are obtained. And from green onions you can make curly serpentine.

Assorted meat, as well as fruit, can be decorated with fresh flowers. Such cutting will look very festive and exotic.

Even the most ordinary sausage, decorated with several branches of arugula, looks appetizing and very attractive, no worse than in a restaurant. Therefore, feel free to experiment in your culinary creativity.

Slicing, decorated with Beijing cabbage leaves, canned corn, peas, has an excellent appearance. It pairs wonderfully with grapes, lemon and kiwi.

In expensive restaurants, to add sophistication to a sliced dish, sprinkle spices on a plate.

Meat Rose

People oftendecorate cold appetizers with meat roses. Well, or sausage, here, as they say, it all depends on the desire and possibilities. In any case, it turns out very beautifully.

Instructions for preparing this decor:

1. Sliced sausage or meat thinly.
2. Twist one piece with a roll and bend in half - this will be the middle of our rosette.
3. Poke the bottom of the flower with a cross with toothpicks or skewers so that the petals do not crumble.
4. Wrap the middle with slices of meat in a circle, creating the desired flower shape.
5. Cut off the lower part of the rose so that it can hold steady on the dish and not fall.
6. Put the flower in the right place on the plate and open its petals.

You can build a more original rose, for this the middle is made from one type of meat, and the petals from another, or they combine sausage with balyk. The flower will be colorful. Decorating cold cuts (photos in the article) with roses is a very good solution that does not require more effort, and the result will exceed all expectations.

DIY Assorted Meat

Meat appetizer can be prepared for the festive table with your own hands. To do this, stock up on the following products:

1. Pork (neck) - 2 kg.
2. Veal tenderloin - 0.5 kg.
3. Chicken fillet - 0.4 kg.
4. Marinated chili pepper - as you wish.
5. Cranberries - half cup.
6. Walnut - one thirdcup.
7. Dried oregano - 1 tsp
8. Black ground pepper - 1 tsp
9. S alt to taste.
10. Dry red wine - 0.5 cups.
11. Olive oil - 0.5 cups.
12. Bunch of parsley.

The set of spices can be changed to your taste.

How to cook such cold cuts? The recipe is pretty simple. Take the pork and wash it in water, and then dry it with a towel. Next, cut the neck into pieces (slices) on both sides, alternately, without cutting to the edges. A kind of zigzag will come out.

Chicken with veal cut into slices (up to a centimeter thick). Their number should equal the number of cuts in the pork.

Pour oregano, black pepper, cumin into a plate, grinding them in a mortar beforehand. Then pour this mixture of spices with wine, vinegar and oil. Add s alt to it and mix everything well. Lubricate the neck with the resulting marinade, and simply dip the chicken and veal. Chop greens. Finely chop nuts, garlic and chili peppers as well.

Take two plates. In the first, put half of the whole mixture of nuts, herbs and peppers. And in the second - the rest and add more cranberries there.

Now the pork needs to be stuffed. In one slot we will put the minced meat from the first plate and a piece of veal, and in the other - a mixture with cranberries and chicken. So, one by one, we stuff the entire neck. Threads can be used to fasten meat. If you still have marinade and stuffing, then you can spread them on top of the neck.

Now our meatput in a baking dish. Poke a few holes with toothpicks to allow steam to escape. We put the container in a preheated oven. Bake for two hours.

After the time has passed, we take out our assortment, give it the opportunity to cool, remove the sleeve. The product must be complete. Then we put him under oppression for ten hours in a cold place.

So our cold cuts are ready. The photos presented on the page demonstrate other options for decorating such a dish. Any hostess can diversify the recipe by adding something of her own. As already mentioned, fantasizing is not forbidden. Especially with decor!

Well, we will return to our treat. It is served on the table with wine.

Homemade loin

We want to bring you another recipe for cooking delicious, juicy and mouth-watering meat. It will be a loin marinated in onion peel broth.

For cooking, you need to take pork fat with good layers of meat. You can, of course, use the loin itself.

First, prepare the brine in an enamel pot.

For a liter of water, take:

1. S alt - 0.5 cups.

2. Onion peel.

3. Garlic - a few cloves.

4. Spices to your taste.

In the brine, put our fat so that it is completely immersed in the liquid. All this must be put on the stove and boiled for ten minutes. Then remove the saucepan from the heat. Let the broth cool down with the fat and stand for another day. Then the loin should be taken out, smeared with chopped garlic, sprinkled with spices. Wrap all this in a film and put it in the refrigerator for another day, and then transfer it to the freezer. As soon as the product freezes, it can be consumed.

The brisket prepared in this way has a very beautiful color, as if it had been smoked. You can also use it in cutting meat. The assortment, the design of which we are mastering, will turn out to be brighter and more unusual. This will play into the hands when decorating a sliced dish.

Assorted seaweed

There are so many options for decorating and serving cold cuts. Recipes with photographs demonstrate the uniqueness and sophistication of dishes. And of course, they help novice hostesses to comprehend the intricacies and wisdom of cooking and decorating the treats served on the table.

Meat can be paired with different foods. Even with seaweed. To prepare this recipe, we need to take the following set of products:

1. Beef - 0.3 kg.
2. Pork - 150g
3. Chicken breast - 150g
4. Carrot - 1 piece
5. Seaweed - 100g
6. Chicken eggs - 6 pcs
7. Milk - 50 ml.
8. Vegetable oil - 2 tablespoons.
9. S alt, dill, ground black pepper.

So, we will prepare a bright meatloaf with seaweed. To do this, wash the pork and beef, and then dry it. Cut the beef into two pieces. Let's make cross cuts on it. Cover with cling film and beat well, making thin layers. Rub with s alt and pepper. One piece of beef for nowput aside.

Eggs should be beaten with s alt and milk, pour into a frying pan and cook for five minutes. Then let the mixture cool down.

Next, layer a layer of pork, then beef, then an egg pancake and seaweed. Very carefully roll everything into a roll and fasten it with a skewer so that it does not fall apart.

Now do the same with the chicken breast. First, beat it off, then s alt and pepper. We will grind the yolks white. Let's add dill. Carrots must first be boiled and peeled, thinly sliced.

Put the chicken on the remaining piece of beef, and on top of everything we smear with the yolk mixture and put the carrots. We roll the second roll and fasten it too. Further, all this beauty must be cooked in a steam bath for about 50 minutes. The meat should become soft.

Before serving, the roll should be thinly sliced and garnished with vegetables and herbs. So we got another cold cut. The composition of the cuts can be very different. Sometimes it is possible to combine seemingly incompatible products. And the result, it should be noted, pleases.

Product combination

Preparing for the holiday, think in advance how you want to see your cold cuts. Decoration (photos will help you navigate) will take some time, but your dish will become a table decoration. And do not forget about the possibility of combining products. Cheese slices look very good with meat. You can use several types. Cut each of them differently (slices, pieces, cubes). And then boldly decorate your creation with cheese. In addition, you can composecompositions, alternating layers of meat and cheese. Here you can dream up.

And a favorite option for many - grilled meat. Here, too, there is where to roam the imagination. Who said that cold cuts are only balyk, sausages and other cuts? By no means! Goodies baked on the grill look no less appetizing and are welcome dishes on any table.

Instead of afterword

Take note of examples of original and beautiful cuts, combine our options with your ideas - and you will get a unique festive dish. We wish you bon appetit!