Tag: fried (Page 1 of 2)
Fried Pies with Potatoes and Mushrooms
September 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).
I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂
You can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough
Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.
Zucchini and Beef Patties
August 26th, 2017 in Beef, Main Dishes by Julia Volhina
Traditionally for a zucchini season a zucchini recipe: a cross between meat patties and zucchini pancakes, so to speak. For the times you want to eat some meat but also want to get your veggies in as well.
They turn out very tender and juicy. Pair great with any potatoes or grain sides. Work good on buns, however will be too soft for grilling, so just fry them as recipe explains.
I prepared these with beef, but I think chicken or turkey or mix of meats (whatever you like more) will work here as well.
Pan Fried Potatoes with Onion and Bacon
December 17th, 2016 in Sides by Julia Volhina
Everything tastes better with bacon. And potatoes are not an exception here: use smoked bacon fat to fry potatoes for an extra twist on otherwise usual taste and you will get traditional Bratkartoffel (German style pan fried potatoes with bacon).
Because of amount of fat, this is probably not the healthiest recipe in the world, but it is for sure a delicious one.
Serve pan fried potatoes with pretty much any meat, they pair great with any kind of schnitzels or sausage.
Fried Pork Chops
July 23rd, 2011 in Main Dishes, Pork by Julia Volhina
This is probably the easiest way to cook pork chops – simply beat them up, dust with flour and fry until ready. Actually you can fry any kind of pork meat like this: pork loin slices, pork chops, cutlets, shoulder parts, etc.
For thicker meat cut increase cooking time: it is important to cook pork thoroughly, when cut with a knife it should produce clear juices, especially near the bone.
Lemon juice gives pork meat a nice sour kick in taste; garnishing with chopped greens looks pretty, but is absolutely optional.
Fried Cauliflower Florets
August 21st, 2010 in Sides by Julia Volhina
According to Wikipedia, cauliflower is low in fat, high in dietary fiber, folate and vitamin C. And I think that positions cauliflower as a nutritional vegetable and important part of the daily diet.
My mom boils florets first and then fries with flour and eggs. I like taste of cauliflower fried this way more than just boiled, it is less watery, also eggs and flour bring up a nice addition to taste.
By the way, flour can be replaced with finely ground breadcrumbs, tastes good this way as well. I prefer using bread breading I prepare myself, rather than breading mixtures.
Fried Beef Liver with Onions
April 24th, 2010 in Beef, Main Dishes by Julia Volhina
Liver is an irreplaceable source of various nutrients which are very important for human health. It has biggest concentration of a vitamin A comparing to all other food sources; natural source of vitamin D, B12 and C, phosphorus and copper; it is high on protein of animal origin; and the most important, it is rich source of easily absorbed iron – that made liver a part of the treatment for pernicious anemia.
Saying all of that, I was very surprised of how hard it was to find fresh beef liver in a local shops (true to tell I didn’t try a local farmer markets, didn’t locate any around yet). I am also pretty sure, what liver dishes are not very popular in this part of the earth globe, however they are traditional in Europe: Germany, Russia, Ukraine, and a believe a lot of other countries.
So here is my attempt to fix that: fried beef liver with onions – is perfect lunch or dinner dish, it is very easy to cook and, as I already mentioned above, it is very nutritious. Important tip: do not overcook liver, to preserve as much goodness as you can.
Fried Chicken
March 13th, 2010 in Chicken, Main Dishes by Julia Volhina
It is the easiest way to cook chicken: get meat pieces, rub them with salt and spices, and then fry. Nothing complex and yet still very tasty.
Whole chicken legs are the best for this recipe, you can even get into more extreme and fry whole halves of chicken or cornish hen (bigger pieces are more juicy, but you may need to increase cooking time for big portions of meat).
Drumsticks, thighs and even wings can be cooked the same way: but you may need to reduce cooking time and increase amount of spices – just keep proportion of spice the same: 1 part of cumin to 1 part of ground black pepper to 2 parts of ground coriander – and it will be fine.