How to cook Pork Roll with Chicken. New Year's recipe

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 cut from sausage or other deli meats from the store. But it will be much tastier if you cook such a delicacy yourself. I suggest you do it today meatloaf from pork and chicken with homemade garlic. The recipe for this dish is quite simple, and the taste is simply wonderful!

Recipes for a multicooker have already firmly entered our lives. The more of them, the better, but this is my personal opinion and not everyone agrees with me. There are also such housewives who contemptuously wrinkle their noses at the mere word - a slow cooker. 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 is definitely tastier in the traditional way, but porridge in a slow cooker is tastier than on the stove. Well, okay, let's not waste time on empty ranting and get down to business. Let's make homemade pork and chicken meatloaf with garlic.

Cooking

So today we are preparing a very interesting recipe homemade pork and chicken meatloaf with garlic. Let's start with the chicken thighs. We wash them, carefully cut them out with a sharp knife, we will not remove the skin. Then, with a hammer to beat the meat, beat the chicken meat from 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 off on both sides with a meat hammer. If there is some extra amount of meat left, it does not matter, then we will make them delicious meals.

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

We take the meat out of the refrigerator and take out the foil that we bought for the recipe. Put a piece of chicken on the unfolded foil with the skin down, sprinkle it on top with three cloves of chopped garlic, and put a piece of pork on top of the garlic, which, in turn, sprinkle with three cloves of chopped garlic. Roll up the meat, wrap it in foil, tightly wrap the threads over the foil and send it to the slow cooker with the pressure cooker mode for 20 minutes.

The roll can be cooked in, as well as simply boiled in water, but then its cooking time must be increased to one and a half hours, and in the case of cooking the roll, it should be wrapped with cling film in two layers over the foil.

Ready pork and chicken meatloaf with homemade garlic should be cooled to room temperature without unfolding it, then put in the refrigerator for at least three hours, and only after that unroll and serve. The roll will turn out tasty and tender, and the smell of garlic and spices will quickly seat you at the table. Enjoy your meal!

Ingredients

• Chicken legs - 3 pieces;
• Pork - 500 grams;
• Garlic - 24 cloves;
• Lemon juice - 2 tablespoons;
• Orange juice - 2 tablespoons;
• Soy sauce - 4 tablespoons;
• Suneli hops - 1 tablespoon.

We are with the brand chef of the restaurant chain " True cost» (True Cost Bar & Grill) Artem Minenkov prepared New Year's table so that it is tasty, fast and none of the products are lost. This is a "smart table".

Is not traditional recipes in the usual sense.
These are ideas, and the number of products you choose depends on the number of guests.

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

In total we have on the menu:

Pork roll

December 30th.

For the pork roll, we used market-bought pork belly. They removed all the excess films, excess fat from there, trimmed the edges. Cut off ribs, cartilage, put everything in a separate bowl .

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

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

During this time it will dry out. You can add fragrant herbs, dry garlic is well suited there, - says Artem Minenkov, - but rosemary is not necessary - it is too bright for this dish.

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

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

Trimmings of meat (beef) were passed through a meat grinder, minced meat was fried. And then this stuffing, so that it was more viscous, we passed it through a meat grinder again. Salt and pepper were added and put on a sieve so that excess moisture and oil were removed from the glass.

We took out our flattened layer of pork belly, put it on the board with the skin down. On the very edge of the meat put a thin layer of minced meat, and then mushrooms. Sprinkled with dry gelatin (so that the layers in the finished dish stick together).
We wrapped it all in a roll and tied it with a rope. (see photo)

Wrapped tightly in cling film. There should be at least 15 layers of film so that water does not get there during cooking.

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

Let's go to sleep. The roll will be cooked for 12 hours.

Dec. 31

We take the roll out of the film and let it cool well. You can put it on the balcony for several hours. If we cut the meat at once, all the juice will come out of it.

Chicken roll

December 30th

The duck breast was trimmed, cutting off all the "rags", the skin was cut and the breast was fried over low heat to remove all the fat. And then we cut it into slices a centimeter thick.

They took a chicken, processed it. The skin was removed so that one layer was obtained. Cut off the bones of the breast and thigh fillet. All the bones were sent to the saucepan with the meat .

The breast and thigh were also beaten off through cling film.

The chicken skin was put on cling film - it's easier to work with. 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.

For meat lovers, I suggest preparing a very tasty, juicy, tender and fragrant pork and chicken roll. It is prepared from two types of meat, thanks to which the roll turns out to be doubly tastier. And the marinade, in which the meat will reach, will allow you to get a very fragrant and refined meat product. You can serve the roll as a main second course with simple side dishes of cereals or vegetables, or as cold appetizer. The roll will look very nice on holiday table. And its preparation can significantly reduce the preparation time for the festival. You can marinate the meat a day earlier, and then all that remains is to roll everything up, tie it with a thread and bake it in a sleeve in the oven. True, it will be necessary to cool the roll even more thoroughly before serving in the refrigerator.

If you do not have an oven, you can boil the roll in a pan, tightly wrapping it in a baking sleeve. It is in the baking sleeve that the roll turns out juicy, as it is cooked in own juice with marinades. The roll is served on the table already cooled, then it is better cut into rings and looks much more appetizing. In addition, the finished meatloaf in the refrigerator is soaked in juices and infused, due to which it becomes more fragrant and softer.

To prepare a pork and chicken roll, we need 15 hours, the number of servings is 5.

Ingredients:

• Pork for chop - 800 grams;
• Chicken fillet -300 grams;
• Garlic - 1 large clove;
• Coriander, basil, spice mix for Sala;
• Ground salt - to taste;
• Dijon mustard - 1 teaspoon;
• A mixture of spices for chicken, ground black pepper, ground salt - to taste;
• Lemon juice - 1 tablespoon;
• Red wine - 4 tablespoons;
• Bulgarian pepper - 1 piece.

Additionally you will need: a thick culinary string, a roasting sleeve.

Recipe for pork and chicken roll in the oven.

For the competition "Cookbook of bloggers LiveJournal".

Category: Meat and poultry

Pork roll with chicken breast

An unusual festive roll in which two types of meat harmoniously combine and complement each other: pork and poultry. The dish is very juicy, rich and fragrant. 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 stack.


• Cranberries - ½ stack.


• Rosemary - 1 tbsp. l.


• Dry thyme - 1 tsp


• Red apple - 1 pc.


• Chicken breast fillet - 1 pc.

• Orange confiture - ½ stack.


• Orange juice - 1 tbsp. l.


• Mustard - 1 tsp


• Garlic (passed through a press) - 2 tooth.


• Salt, pepper - to taste

Preheat oven to 180 gr.

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

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

3. Spread the chopped nuts, cranberries, finely chopped rosemary and thyme evenly over the meat.

4. Top with an apple cut into thin slices. Place the chicken in the center of the rectangle.

5. Roll up the roll and pull it tight with a thread.

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

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

8. Remove the foil from the roll and spread it with icing.

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

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

Cooking:
Cut the pork in half, without cutting it, make a book, beat off, salt, pepper, sprinkle with chaman (if any), put aside.

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

Take cling film in two layers, much more than beaten meat.
Put 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 the grated cheese,

cover with beef

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

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

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