There are several opinions about the origin of this exquisite and festive dishes like cordon bleu. And still not quenched debate about what the kitchen which country belongs to this recipe. The Swiss, like the French, are the facts of their history that has roots cordon bleu is their cuisine. Although it is known that steak in a delicious crust of crumbs hides a delicious secrets that are successfully able to master chefs in many countries, and the recipe was captured the hearts of many gourmets.
In fact cordon bleu looks like an ordinary breaded cutlet, surprise hidden inside her.
Under the sharp blade of a knife and fork pressure juicy filling of hard cheese and smoked ham suddenly appears on the cut chops and causes insatiable appetite.
With this French name translates as "blue ribbon", which Louis XV awarded its favorite of the cook, and - Madame du Barry. There is also a version that such culinary masterpieces bandages blue ribbon as a sign that the recipe was appreciated.
The Swiss has a more simple and not as a romantic version of the appearance of the dish. One Basel chef inspired blue ribbons woven into the hair a blond girl came up with the recipe of this unusual dish.
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Classic recipe
The classic recipe cooking cordon bleu need fresh veal tenderloin. It should be cut into two thin pieces, which are then well discourage desirable. Or you can take a thick piece of veal, which is necessary to make a cut-pocket.
Then, each piece should be generously sprinkle with lemon juice, salt and pepper. All the pieces of meat put on a plate and leave it to marinate for 15-20 minutes.
During pickling pieces of meat can be prepared in the following blank: cut into rectangular pieces of Swiss cheese, Gruyere, Emmentaler or Raclette. Swiss cheese may be replaced by any other cheese durum.
Exactly the same size as the cheese should be cut into pieces of smoked ham.
If used in the preparation of two thin and rescued a piece of meat, then one slice of cheese and ham falls, and the second piece of it all covered. The edges of the two chops should be fixed with wooden toothpicks.
Fixing pieces or chops putting the filling into the pocket of the cut-chops, should ensure that the filling does not protrude outward. Otherwise the cheese may melt and flow out to the outside.
Next to semi-finished preparing triple breading. To do this it will be necessary to prepare three plates: the first - to pour the flour, the second -vzbit egg, a third plate put crumbs for breading. Rusk is desirable to prepare in advance of white bread.
Now we have to be ready to roll cutlets in flour, then in egg and finally the breadcrumbs.
Cutlets best for frying vegetable oil, which must be before frying well escalate. This must be cordon bleu fry on both sides of the lid over medium heat.
Ready cutlets desirable immediately after roasting to lay on paper towels, thereby removing remnants of vegetable oil to food.
Ultimately cutlet should be well roasted and melted cheese. It is easy to check carefully "looking" into the pocket-incision or slightly pushing together the pieces of chops.
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Modern recipe
Modern chefs did not deviate greatly and change the classic recipe. The only thing that often become veal successfully replace chicken or pork. But this absolutely does not spoil the dish. On the contrary, this recipe gives you the right to choose his admirers to try different varieties of hamburger meat. And cutlet cordon bleu cooked chicken fillet, has become more popular among gourmets than veal.
Ready cutlets desirable to bring to the table while they are hot, but before that, remove the toothpicks that were fixed edge chops. For garnish successfully used fried potatoes, mashed potatoes or a vegetable salad.
These patties can be prepared in advance for the upcoming celebration, cut the meat into pieces, beat off as needed and marinate.
It is also desirable to prepare and stuffing: cut into rectangular pieces of cheese and ham. And just before the feast, when all rassyadutsya invited to places, you can quickly fry the patties. Any owner, using this recipe will always be highly appreciated by the guests.
Contents:
Recipe fried shrimp with orange and garlic
Prawns for fans of sharp little
Unusual recipes fried shrimp
Fried shrimp in the shell
The easiest recipe
Fried prawns - a great snack to beer and a tasty dish. There are different recipes and methods of cooking that allow everyone to find the one you like and the option to take it on board. This seafood fried with soy sauce, orange and lemon juice, herbs and garlic, tomatoes, sesame seeds, honey, wine, cheese, pomegranate and even beans and mango - it all depends on your taste and preferences.
Whether you though the most fastidious gourmand, you still there, where carousing in the preparation of this delicacy.
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Recipe fried shrimp with orange and garlic
Ingredients: 500-600 grams of shrimp, 2 tablespoons. l. tomato paste, 1 orange, 2 tbsp. l. honey, 3 cloves of garlic, a mixture of dried herbs, vegetable oil, salt.
Preparation: fresh seafood is better to take, but if this is not possible, fit and frozen. Before cooking they should be thawed and thoroughly dried. Red-hot vegetable oil in a skillet, add five tablespoons of freshly squeezed orange juice, squeeze garlic. Warm up a mass following for 2-3 minutes, then add honey and mix with the remaining ingredients.
Then you can move on to the roasting seafood. Put them in a frying pan and stir so that they are evenly coated with oil. Season with salt to taste, sprinkle with herbs and cover. Fry should be 15-20 minutes on medium heat. Five minutes until cooked, add the tomato paste and mix well. Juicy fragrant dish is ready. Let it cool a little, then garnish with fresh herbs and orange slices.
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Prawns for fans of sharp little
Spicy Shrimp "curry"
Ingredients: 500 grams of shrimp, 8 cloves of garlic, 100 ml of soy sauce, 0, 5 lemon, 2 tbsp. l. olive oil, curry, salt, pepper.
Preparation: The main ingredient is laid out in the pan and fry in olive oil, then sprinkled with curry and pepper. At the same time, enjoy a cooking sauce. Chop the garlic, mix it with soy sauce, add the lemon juice and stir. Leave the sauce to infuse for 30 minutes. Fried seafood place on a dish and pour sauce.
Recipe shrimp with herbs and garlic
Ingredients: 500 g of shrimp, 50 g butter, 20 g of soy sauce, 0, 5 medium size small garlic or 1, 50 ml of olive oil, ginger and chilli pepper to taste, 50g dill, 50 g of parsley, 1 luk- leek, pepper, salt.
Preparation: Pour thawed seafood soy sauce, pepper and leave to marinate for 30 minutes. Leeks in this time, cut into thin rings, chop fresh herbs and garlic. In a deep frying pan, heat the butter and olive oil, add the onion and garlic. Fry until the onion is not to lose its color. Then throw the ginger or chili. Following them in a frying pan sent marinated seafood. Fry should be no more than five minutes, until they acquire a nice pink color, then mix with greens and leave for a couple of minutes. The dish is ready.
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Unusual recipes fried shrimp
Royal grilled shrimp with mango coconut
Ingredients: 400 g of the above seafood; 2 tbsp. l. soy sauce; 3 tbsp. l. olive oil; 1 PC. mango; 1 tbsp. l. fresh lemon juice; 1 PC. onions; 50 g fresh basil; 2 cloves of garlic; 1 h. L. red pepper flakes; 0, 25 cups of coconut.
Preparation: In a large skillet over medium heat, heat the oil, sprinkle fine-cut onion and fry it for 5-7 minutes, stirring constantly. As soon as the onions will get a golden color, add the chopped garlic, basil, red pepper, lemon juice and soy sauce. Mix all the ingredients and then put in a pan prawns. Broil them about 3-5 minutes until the seafood is not porozoveyut. Immediately add the mango and cook 3 minutes. The finished dish spread on a plate and sprinkle with coconut.
Recipe shrimp with beans
Ingredients: 600 g large shrimp; 500 g black canned beans; 1 lime; 2 h. L. olive oil; 1 h. L. ground cumin; 1 bell pepper (red); 2 tbsp. l. fresh chopped cilantro; 1 onion, pepper, salt.
Preparation: Originally evenly seafood salt and pepper, put them in the hot oil, fry where a little more than five minutes. Meanwhile, clean the lime peel and squeeze two teaspoons of juice. Fried shrimp Transfer to a bowl and cover with foil to keep warm. In the same pan, add another spoonful of butter, chopped onion, pepper and fry vegetables next 8 minutes, stirring constantly. Do not forget to sprinkle them with cumin, and only then pour beans, rubbed lime zest, salt and pepper. All sauté for 3 minutes and remove from heat. Beans separate portions on plates, top with the main dish, sprinkle with cilantro and serve guests or members of the household.
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Fried shrimp in the shell
Ingredients: 900 g uncleaned shrimp; 200 ml of soy sauce; 4 cloves of garlic; 100 ml of vegetable oil origin; 100 g of tomato paste; seasonings.
For the sauce: 200 g of mayonnaise; 0, 5 lemons; 2 tbsp. l. olive oil; dill.
Preparation: Toss frozen seafood in a frying pan and place over high heat. As they heat the water drain. When they dry out and will get a lighter shade, pour the soy sauce. Once it is absorbed, add the tomato paste and garlic. Mix all in a pan, leave to roast for 2-3 minutes, and then the meanest of vegetable oil and sprinkle with herbs. Let the dish continues to prepare on fire following 7-10 minutes. During this time you will have time to cook the sauce. To do this, simply mix the mayonnaise, lemon juice, olive oil and finely chopped dill. Remove the fried seafood to the plate, put on a plate and allow to cool slightly. The sauce is served separately.
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The easiest recipe
Ingredients: 1 kg of shrimp; 150 g butter; juice of one lemon; 1 garlic; salt, hot pepper.
Preparation: Frozen seafood poured in a dry frying pan, cover with a lid and put on the fire for 2-3 minutes. For as long as they are thawed, peel the garlic and rub it on a fine grater or squeeze through the press. When all the ice gone, drain melt water and toss the garlic to the pan. Immediately you can add butter and pepper. All salt, stir and leave for another 5-6 minutes.
Before removing the prepared seafood to the plate, sprinkle them with lemon juice to impart special flavors.
As you can see, shrimp recipes are very original and exotic. That is what fuels the interest in this dish, because, thanks to such a wide variety of ingredients and methods of preparation, everyone has the opportunity to cook it to your taste and mood, surprise your loved ones. Bon Appetit!
