Good morning dear friends. This is me, Stalik Khankishiev.
This is what I brought you good today: greens and butter.
Which of these two foods is healthier?
My answer: both products are useful,
because they allow you to cook very tasty,
that is a simple sandwich, that rather complex dishes.
Let the butter sit on a plate and warm up slightly,
while we will take care of the herbs. The greens are already clean, it remains only to cut them.
I am not cutting too much, and you will soon find out why.
And also in the same way, I will chop the onion and garlic quite coarsely.
I took shallots, but you can take any other onion.
This is not important for this dish.
The cloves of garlic are cut only those that are too large,
small ones can be left intact.
In small pieces of foil, I put onions first, then garlic,
and on top of a cube of butter.
Raise the corners of the foil up and fold something like a khinkali.
You see, a kind of foil khinkali.
We put these bundles in the oven.
Do you know what will happen now, for example, with garlic?
Garlic will acquire the same taste, aroma and consistency
as it is obtained in pilaf when it is cooked with a whole head.
The onion will heat slightly and the butter will melt.
Everything will be ready in 15 minutes at 150C in the oven.
This time is just enough to take care of the breast.
I mean turkey breast.
You ask me very often: "Cook something from turkey".
So we start master classes from turkey meat.
Today we have turkey meat stuffed with herbs,
onions, garlic and a little butter.
By the way, how was the butter, cooked, warmed up, flavored?
Come on, let's take a look. It smells great.
For how many years I have been working on television, I have been leading culinary programs, for
so many years I am lamenting that there is no way to convey the smell on television.
Hey, you up there, do something in the end
so that the viewers can feel the same aromas
that we in the studio do.
In principle, of course, onions and garlic could be simmered
in butter and in a frying pan.
You can imagine how much fuss.
Now and then come, regulate the temperature, stir.
I put it in the oven and forgot.
The oven will call you, wake you up when it's ready,
because this smell of the dead will lift you up.
I will make the filling out of all this.
6 breasts, hence 3 teaspoons without top of the salt.
Most of the salt will go into the breast, salting it from the inside.
And half a teaspoon of black pepper is enough,
because all black pepper will remain in the filling,
like turmeric, which, in fact, is necessary because
onions are present in this filling.
Also about half a teaspoon.
The device, we press the button.
And the filling is ready.
Only the filling so far, despite all its beauty, is too liquid.
10 minutes in the fridge and everything will be fine.
Can you already imagine how the breast will look in the cut?
Bright, juicy, green, aromatic.
What will it look like from the outside?
I would like to see a very ruddy, very elegant breast,
for example, red.
Sour cream will help us with this.
3 level teaspoons of salt went into the filling.
Outside, 2 teaspoons will suffice.
1 teaspoon of hot hot red pepper.
How spicy? So so spicy, moderately spicy.
Choose according to your taste.
2 teaspoons of sweet red pepper (paprika)
and half a teaspoon of turmeric.
Stir and a great coating is done.
Excellent, excellent, stimulates the appetite.
Let's take care of the breast. Lay the smooth, beautiful side of the breast on the board.
First, the knife is perpendicular to the table,
then we turn it with a plane towards the table, go through almost to the end,
turn off the breast and another cut, if possible.
You understand, we arrange a kind of pocket in the breast.
The wider the pocket, the more it will fit.
Just refrain from the temptation to beat off the breast,
because the breast is already very tender.
So the mass froze. 10 minutes in the freezer, as I told you.
See how great the consistency is.
It is still quite possible to smear it, but it does not flow anymore.
We start stuffing the breast. Everything is very simple.
In much the same way as spreading butter on bread.
Only here we have butter and garlic, and onions, and very fragrant herbs.
In the center of the future roll, there should be a little more filling,
but slightly less at the edges.
So it does not leak out, it stays inside the breast, saturates it.
We turn off as it was. This kind of oil can be prepared in advance.
And it is not necessary to do it with onions, garlic and herbs,
you can use other ingredients.
For example, finely ground nuts, some kind of spices.
The most important thing is to choose a good oil,
so that you will not be insanely sorry for the spent spices and turkey breast.
If you come up with an idea to use raw onions and garlic for filling the breast,
then consider whether they will have time to cook inside the breast,
because you can cook anything with the breast,
but the most important thing is not to over-cook it.
Here is the breast, here is the coating, and there is a frying pan.
When we fry the breast, where will the grease remain, in the pan?
Don't you feel sorry for her? For example, I am so sorry for the smear
that I take a sheet of ordinary baking paper.
And look what we do now.
First, a couple of tablespoons of the paste under the breast.
Secondly, a couple more spoons of grease on top of the breast.
And we wrap it up.
Don't laugh, ordinary stationery stapler.
I ask you not to worry about paper clips.
We'll unpack the breast anyway before serving it.
Cut off excess paper.
Here the number of layers of paper should be equal,
and it doesn't matter if there are two or three of them.
The most important thing is that the breasts are baked equally.
And now a few words about fire safety.
The paper ignites at a temperature of 300-350C.
Inside there are very juicy products:
turkey, filling, sour cream as a coating.
Until they lose moisture, they cannot heat above 100C.
Even if the surface is slightly dry, the
turkey will heat up to a maximum of 150-160C.
It will already be a very red, very ruddy turkey.
For a dietary product, such a fried crust is not necessary,
but it is necessary to very well heat both the frying pan and the lid
for cooking tobacco chickens.
And the frying pan is hot, and the lid is hot, like an iron. We spread it.
How many breasts will fit in one go, 2 or 3?
Decide for yourself.
Cover with a lid and wait literally 4-5 minutes,
until it crumbles, and until the smell comes out.
See, hear, and the smoke went, and the smell went, and began to squirt.
We turn over. When the product is pressed tightly against a preheated pan,
even if there is paper between the product and the pan,
it will still warm up, heat passes through the paper perfectly.
At the same time, not a single gram of oil in the pan.
All the butter is in there, in the filling, in the turkey breast.
In fact, what is happening now with the breast
can be described with the word "grill".
Yes, turkey breast is cooked like a grill,
but in a regular kitchen.
If somewhere the coating boils, starts dripping, starts to smoke
, then it's okay, this fragrant smoke attracts guests, catches up appetite.
Everyone saw that our breasts are quite voluminous, rather thick.
The heat needs to penetrate the inside of the breast.
The outer layers of the breast have already accumulated quite a lot of heat.
The breasts must be allowed to rest for just a few minutes,
during which we will fry the second part of the breasts.
And they pressed it, and wait until it starts to squirt again,
hiss and starts to smell nice. Let's turn it over.
Look, the paper has darkened only in the place where it
happened by accident, laid in one layer.
It started to rustle well, it smoked well,
and time has already passed.
I think it's time to take these breasts off for rest.
Yes, I will cook the breasts in two stages,
just like we cooked meat on the grill.
And what's the difference, we cooked meat, we cooked turkey meat?
Everything obeys the same laws of physics.
Heat is distributed very slowly in food.
I foresee logical questions: "But how to determine whether the breast is ready or not?"
If it were open, we would have identified it by color,
but now only a finger can show whether the breast is ready or not,
or inside it still behaves like liquid.
That means a few more minutes. But this is the time to turn it over.
No need to wait until it burns.
Warmed up one more time and put it away, let it rest until it is completely ready.
Yes, the breast will stand on a wooden tray,
but so much heat has been accumulated inside it
that this heat will cook it.
5-10 minutes stand without a frying pan and reach.
Believe it or not, it will go by itself.
Wow!
I touch this breast and see that it is ready, deliciously ready.
And this one is also time to shoot. No need to re-prepare.
As soon as they re-cooked, everything, got something dry and incomprehensible,
spoiled a good product.
But why spoil a good product?
Better think about how to serve this delicious dish.
You can serve it in a restaurant style on a beautiful plate with some kind of mashed potatoes,
mashed potatoes or pea mashed potatoes.
Or you can serve it easier, with boiled potatoes or with pasta.
But I guys have a better idea today.
Since we set about cooking in such a masculine way,
let's organize a purely masculine, dacha serving.
The operators are joking, they say that even the paper turned out to be very appetizing.
Look at how the breasts turned out. Expanding.
You know, I would be very surprised if you cook a turkey breast exactly
as I taught you today, and someone tries and says:
"Well, I ate the breast and tastes better."
I haven't eaten, it can't be, envy says in it,
because today we have prepared a delicious dish with you
from very affordable, from the most ordinary products .
Just what I’ll tell you, this food smells ...
It doesn’t fit these beautiful plates at all.
In general, these tablecloths must be cleaned up.
It is no coincidence that I have hidden pita bread under the tablecloth here,
because this dish should have been served in pita bread.
Yes, by wrapping these tidbits in pita bread and in a tube.
Only I ask you, for this roll, no fried potatoes,
no vegetable salads, because everything is there, and everything is very good.
Just roll up such a tube carefully.
Take it, half for you and half for me.
And Bon Appetit!