Pork roll with chicken fillet. Pork and chicken roll in the oven. Pork and chicken roll recipe in the oven

For the “LiveJournal Bloggers Cookbook” competition.

Category: Meat and poultry

Pork roll with chicken breast

Unusual festive roll, in which two types of meat are harmoniously combined and complement each other: pork and poultry. The dish is very juicy, rich and aromatic. Apples, nuts and cranberries in the filling add a festive taste and decorate the cut.

Ingredients(for 6-8 servings):

Pork loin - 800 g

Butter (melted) - 3 tbsp. l.

Salt, pepper - to taste

Walnuts - ½ cup.

Cranberries - ½ cup.

Rosemary - 1 tbsp. l.

Thyme dry - 1 tsp.

Red apple - 1 pc.

Fillet chicken breast- 1 pc.

For the glaze:

Orange confiture - ½ cup.

Orange juice - 1 tbsp. l.

Mustard - 1 tsp.

Garlic (passed through a press) - 2 teeth.

Salt, pepper - to taste

Preparation:

Preheat the oven to 180 degrees.

1. Holding the knife parallel to the work surface, cut the loin lengthwise, unrolling it like a roll to form a rectangle.

2. Cover it with film and beat the meat. Then grease 2 tbsp. l. melted butter. Salt and pepper to taste.

3. Evenly distribute chopped nuts, cranberries, finely chopped rosemary and thyme over the meat.

4. Place an apple cut into thin slices on top. Place the chicken fillet in the center of the rectangle.

5. Roll up the roll and tie it tightly with thread.

6. Place in a baking dish and brush with remaining oil. Cover with foil. Bake for 45 minutes.

7. In a small saucepan, combine all glaze ingredients. Heat over low heat, stirring, until the confiture has melted and the mixture begins to boil.

8. Remove the foil from the roll and spread the glaze on it.

9. Place in the oven again for 30 minutes. Leave the finished roll for 5-10 minutes, covering it with foil, carefully remove the thread, and then serve.

Pork and chicken in duet make a very good batch. The roll is absolutely simple to make and looks very interesting. Try it, you will like it. The roll can be prepared for festive table or for Sunday lunch. Serve hot or as a cold appetizer.

pork neck approx. 1 kg
chicken breast fillet 2 pcs
spices to taste
crushed garlic
onion, carrot, celery root
twine, cling film

Cut the fatty pork neck into 1.5 cm slices, not all the way through. I didn't have a neck and I used a different part. Rub the slices with a mixture of salt, spices and crushed garlic. For spices, I use coriander, basil, pieces of red paprika, etc.
Cut the breasts lengthwise into 3 slices and also rub with salt and spices.
Insert the breasts into the cuts in the pork. Spread the resulting tandem with a mixture of salt, spices and garlic.
Tie with twine and wrap in cling film. I didn’t wrap it, and since there was no twine, I tied it with regular thick threads.
Pour water over the roll, add the roots, bring to a boil and cook over low heat for about an hour. Leave to cool in the broth. Remove the twine/threads, remove the film if you wrapped it in it.
You can serve as is or bake in the oven over high heat for 15 minutes.

You need to cut the roll along the long side so that the resulting pattern is visible.

The roll turns out very tasty, and most importantly, it does not require a lot of attention and labor. After all, the housewife has so many worries in the pre-holiday time pressure.

The brand chef of the restaurant chain and I “ Tru cost» (True Cost Bar & Grill) Artem Minenkov prepared New Year's table, so that it’s tasty, fast and none of the food is wasted. This is a “smart table”.

This is not traditional recipes in the usual sense.
These are ideas, and you select the number of products depending on the number of guests.

All recipes divided into 2 parts: December 30 and 31. On the first day we prepare everything, and before the New Year we only warm it up.

In total on our menu:

Pork roll

December 30th.

For pork roll we used pork belly bought from the market. We removed all the excess films and excess fat from there, and smoothed the edges. They cut off the ribs, cartilage, put everything in a separate saucepan .

The meat was cut flat, but not completely, unfolded like a book, then again. The result was a layer (see photo).

Place it between layers of cling film and beat it into a thin layer with a hammer. Sprinkled with salt and pepper, rolled it up and put it in the refrigerator while we made all the other preparations.

During this time it will be salted. You can add aromatic herbs, dry garlic will work well there, says Artem Minenkov, but you don’t need rosemary - it’s too bright for this dish.

Porcini mushrooms were defrosted in advance. You can take champignons, oyster mushrooms - whatever you like. We cut them randomly, added them to the frying pan with butter, added a sprig of thyme for flavor, salted and fried.

Roast beef cut from a piece of beef, bone films put it in the pan where we have pork trimmings. Rosbeef was put aside, but not in the refrigerator. .

Meat trimmings (beef) were passed through a meat grinder, and the minced meat was fried. And then we passed this minced meat through a meat grinder again to make it more viscous. Add salt and pepper and place in a sieve to drain excess moisture and oil.

We took out our flattened layer of pork belly and placed it on the board, skin side down. A thin layer of minced meat was placed on the very edge of the meat, followed by mushrooms. Sprinkle with dry gelatin (so that the layers are in ready dish stuck together).
We wrapped it all up and tied it with rope. (see photo)

Wrap tightly in cling film. There should be at least 15 layers of film to prevent water from getting in during cooking.

We preheated the oven to 65 degrees, put a tray (or a large pan) with hot water and put in our roll.

Let's go to bed. The roll will take 12 hours to cook.

December 31

Remove the roll from the film and let it cool well. You can put it on the balcony for several hours. If we cut the meat right away, all the juice will come out of it.

Chicken roll

December 30

The duck breast was trimmed, all the “rags” were cut off, the skin was cut and the breast was fried over low heat so that all the fat came out. And then we cut it into centimeter-thick cubes.

They took the chicken and processed it. The skin was removed to form one layer. The breast and thigh fillet were cut from the bones. All the bones were put into a saucepan with the meat. .

The breast and thigh were also beaten through cling film.

The chicken skin was placed on cling film - this makes it easier to work with. We sprinkled the skin with gelatin, laid the thigh over the entire surface of our skin, followed by the breast, sprinkle each layer with gelatin. On the breast - duck sticks and liver.

How to easily and quickly prepare breakfast or prepare a snack for the arrival of guests? The easiest way is to make a sandwich or slice from sausage or other deli meats from the store. But it will be much tastier if you prepare such a delicacy yourself. I suggest you do it today meatloaf pork and chicken with homemade garlic. The recipe for this dish is quite simple, and the taste is simply wonderful!

Multicooker recipes have already become a part of our lives. The more there are, the better, but this is my personal opinion and not everyone agrees with me. There are also housewives who wrinkle their noses contemptuously at the mere word - multicooker. I can understand them, but I don't agree. You just need to very clearly distinguish between what can be cooked in a slow cooker and what is not suitable for this experiment.

May my colleagues forgive me, but I made a simple conclusion for myself: the traditional one definitely tastes better traditional way, but porridge in a slow cooker tastes better than on the stove. Well, okay, let's not waste time on empty ranting and let's get down to business. Let's make homemade pork and chicken meatloaf with garlic.

Preparation

So today we are preparing very interesting recipe homemade pork and chicken meatloaf with garlic. First, let's take chicken legs. We wash them, carefully cut them out with a sharp knife, but do not remove the skin. Then use a meat hammer to beat the chicken meat on the side where there is no skin.

Take a piece of pork approximately the same size as chicken leg, but thicker, cut it into three pieces, about 1.5 centimeters thick, and beat them on both sides with a meat hammer. If there is any extra amount of meat left, it doesn’t matter, then we’ll make it out of it delicious food.

Now let's prepare the marinade for the roll. For this 2 tablespoons lemon juice, 2 tablespoons orange juice, 4 tablespoons, 6 cloves of garlic, 1 tablespoon of suneli hops and mix everything well. Generously spread this marinade onto pieces of chicken and meat on both sides, place them on top of each other in a deep container, cover with a lid and put them in the refrigerator for a day.

Let's take the meat out of the refrigerator and take out the foil that we bought for the recipe. Place a piece of chicken skin side down on the unfolded foil, sprinkle three cloves of chopped garlic on top, and place a piece of pork on top of the garlic, which in turn sprinkle with three cloves of chopped garlic. Roll the meat into a roll, wrap it in foil, wrap it tightly with threads over the foil and put it in a multicooker with pressure cooker mode for 20 minutes.

The roll can be cooked in, or simply boiled in water, but then its cooking time needs to be increased to one and a half hours, and if the roll is boiled, it should be wrapped in two layers of cling film on top of the foil.

Ready-made homemade pork and chicken meatloaf with garlic needs to be cooled to room temperature without unwrapping it, then put it in the refrigerator for at least three hours, and only then unwrap it and serve. The roll will turn out tasty and tender, and the smell of garlic and spices will quickly seat you at the table. Bon appetit!

Ingredients

Chicken legs – 3 pieces;
Pork – 500 grams;
Garlic – 24 cloves;
Lemon juice – 2 tablespoons;
Orange juice – 2 tablespoons;
Soy sauce – 4 tablespoons;
Khmeli suneli – 1 tablespoon.

Compound:
800 gr. pork pulp (whole piece)
500 gr. beef pulp (whole piece)
160 gr. chicken fillet (I had half a small fillet)
0.5 pcs. (half) medium onion
5 sprigs parsley
Green and yellow peppers (less than half, cut thinly into length)
Carrots are also less than half (grate on a Korean grater)
7 cloves garlic (pass through a garlic press)
50 gr. grated cheese (any kind, yellow)
Salt, ground black pepper, ground red pepper, chaman (basturma is made with this powder), but you can do it without it!
1 egg (you can use quail, because we only need it for greasing the layers of the roll.

Preparation:
Cut the pork in half without cutting, make a book, beat, salt, pepper, sprinkle with chaman (if available), set aside.

Do the same with beef.
Cut the chicken fillet into medium pieces, chop the onion (no matter how you cut it), parsley, salt and pepper, add a little water and blend until a homogeneous mass is formed.

Take two layers of cling film, much larger than the chopped meat.
Place the beaten pork on the film, grate with half the garlic, spread the beaten egg with a brush (for gluing, but you can do without the egg, I was afraid that the layers would separate), sprinkle with half of the grated cheese,

cover with chopped beef,

and also, spread the egg, grate with the remaining garlic, sprinkle with cheese.
Place chopped yellow pepper along the length of the roll, then carrots and green pepper.

We distribute the chicken “kufta” along one length of the edge (I made a mistake and did it from the middle, but it’s better to do it from the edge from where you will roll it). On minced chicken also add carrots

and cook for 1-1.5 hours, the water should cover the roll.