Cooking minced meat in the oven is a pleasure. It's easier than traditional cutlets and leaves much more room for imagination. Such dishes can be served not only on a regular table, but also offered to guests at a festive feast as an appetizing hot one.
It is necessary
- For a roll:
- - 1 kg of minced beef;
- - 20 quail eggs;
- - 250 g of a white loaf;
- - 200 ml of milk;
- - 2 chicken egg whites;
- - 1 onion;
- - 1 carrot;
- - 2 cloves of garlic;
- - 20 g of parsley;
- - 1/2 tablespoon ground black pepper;
- - salt;
- - vegetable oil;
- For nests;
- - 700 g of minced pork;
- - 300 g of champignons;
- - 2 slices of white loaf;
- - 100 ml of milk;
- - 1 chicken egg;
- - 1 onion;
- - 100 g of hard cheese;
- - 40 g of butter;
- - 3/4 tsp mixture of peppers;
- - salt;
- For kebabs:
- - 600 g minced beef;
- - 1 chicken egg;
- - 1 onion;
- - 2 small young zucchini;
- - 2 cloves of garlic;
- - 10 g of dill and parsley;
- - 30 g tomato paste;
- - 1/2 tsp each paprika and allspice;
- - salt.
Instructions
Step 1
Minced meat roll with quail eggs
Soak the bread well in milk and transfer to a deep container with minced meat. Whisk the egg whites separately and add there. Stir everything thoroughly and refrigerate for now.
Step 2
Boil quail eggs hard-boiled, cover with ice water for a couple of minutes and peel them. Chop the parsley, onion, carrot and garlic. Heat some vegetable oil in a skillet, fry the vegetables until soft and cool.
Step 3
Remove the minced meat, mix with the vegetable stir-fry, season with pepper and salt. Line a baking sheet with parchment and oil it with a cooking brush. Transfer the prepared mass to it and form a "log" out of it.
Step 4
Press in the quail eggs and smooth the surface of the roll. Grease it with vegetable oil, cover with a second sheet of paper and bake for 35-40 minutes at 200oC. Remove the top parchment 15 minutes before the end of cooking to add a golden brown color.
Step 5
Minced meat nests
Remove the husk from the onion, chop thinly and divide into two equal parts. Cut the mushrooms into strips. Melt the butter in a skillet or saucepan and fry the mushrooms and onions until tender. Season them with salt and sprinkle with a pinch of pepper.
Step 6
Soak the bread in milk, mash it with your hands and stir in the minced meat along with the remnants of the onion, an egg, and a mixture of peppers and salt to taste. Put a handful of meat in the palm of your hand, roll into a large ball, flatten, place on an oiled baking sheet and make a depression in the middle. Repeat the steps for the rest of the minced meat.
Step 7
Spread the mushroom filling over the resulting "cups", trying to distribute it evenly. Cover the nests with grated cheese and place in a preheated 180oC oven for 40 minutes.
Step 8
Minced meat kebabs
Scroll the onion and garlic cloves through a meat grinder or chop in a blender and stir in the minced meat. Put in tomato paste, chopped herbs, pour in beaten egg, add salt and spices and mix well. Peel the zucchini, cut them across into 1.5 cm thick circles. Sprinkle them with salt and leave for 20 minutes, then drain the resulting liquid.
Step 9
Soak wooden skewers in water, string minced meatballs on them, alternating with vegetables. Wrap the kebabs hermetically in squares of foil and place on a baking sheet. Cook the dish in the oven at 220oC for half an hour.
