The badger is a rare prey for modern hunters. This is explained by many reasons, but the main ones are usually the difficulty of hunting the animal and the specific taste of its meat. Many fans of alternative medicine and folk remedies have heard about badger fat, but there is practically no information about the meat of this animal.
Meanwhile, In terms of its beneficial properties, badger meat is almost as good as fat, and its gastronomic characteristics make it possible to classify it as a gourmet product. It should be noted here that the widespread opinion about the poor quality and specific, unpleasant taste of badger meat is erroneous. If the wrong methods of harvesting, killing the badger and processing the carcass are used, the meat actually has a terrible taste. But if done correctly, such meat can be used to make an excellent roast or stew.
Composition of badger meat
First of all, it is necessary to note the high content of vitamins A and E, which help strengthen the immune system and are involved in the production of collagen, a substance that slows down the aging process of cells in the human body.
All B vitamins are also present in badger meat - from B2 to B12. Their influence on the metabolic process, as well as their importance for normalizing the body’s water balance, is difficult to overestimate. They are also actively involved in hematopoiesis, without them normal muscle function is impossible.
Another important element is vitamin K, the deficiency of which negatively affects blood clotting. Badger meat contains large quantities of unsaturated fatty acids, which have a beneficial effect on the human cardiovascular system.
A product such as badger liver deserves special mention.. Since ancient times, this remedy has been used to treat fractures. Now scientists have confirmed that the badger liver actually contains substances that promote the rapid restoration of damaged bone tissue.
Production period
When talking about the usefulness of badger meat, one should take into account its lifestyle. This animal is omnivorous, feeds on small animals and plant foods, and in winter it hibernates, which lasts about 5 months. That's why in autumn, the weight of an adult badger can reach 40 kilograms, while the meat and fat contain a huge amount of nutrients that the animal will need during prolonged suspended animation in the burrow.
It is this circumstance that explains such a rich composition and beneficial properties of badger meat. , which largely depend on the time of year when this animal was caught. The highest biological value is typical for this product in the autumn, and a badger killed in the spring, immediately after emerging from hibernation, will bring little benefit.
What else does the benefit of badger meat depend on?
The beneficial properties of badger meat fully depend not only on the time of its extraction, but also on the method used by the hunter. Compliance with certain rules for processing an animal carcass is also important.
So, It is not recommended to catch a badger using a trap or noose. Prolonged suffering of an animal does not have the best effect on the quality of its meat. The most correct thing would be to take the animal directly in the hole, alive and, as they say, warm. The difficulty of this method of hunting is that it is necessary to use dogs, which can pretty much beat the animal up. In this case, not only the appearance of the carcass and the skin deteriorate, but also the internal organs are damaged. As a result, undesirable elements can enter the meat from the urinary or gall bladder, and this will spoil the taste and greatly reduce the beneficial properties of the meat.
For the same reason, hunters you should very carefully remove the skin and cut the carcass, paying special attention to the groin area. This should be done immediately after extraction. If badger meat turns out to be tough and unpleasant to the taste, then most often the reason for this is the long transportation of an already dead, but not butchered animal in the trunk of a car. Therefore, if you want the beneficial properties of badger meat to be preserved as best as possible, you should not delay its processing.
Benefits depending on cooking method
The benefits and harms of meat also depend on the method of its preparation. It would be best to boil a badger carcass, having previously cut it into portioned pieces, which should not be too small. This method of cooking allows you to preserve the beneficial properties of badger meat as much as possible. Steaming is also considered safe from this point of view, but such recipes are not popular, since the badger meat turns out dry and tough.
Fans of second courses are recommended to stew a badger with vegetables. And here There is no point in frying the meat of this animal. Not only is it not tasty, but most of the beneficial substances are simply destroyed under the influence of high temperature. But if you want to try fried badger meat at all costs, then before placing the meat in the frying pan, you need to lightly boil it. This will help partially preserve the beneficial properties of the product.
And finally, an important note. The meat of wild animals, including badger, must be checked for the presence of Trichinella before consumption. These are the causative agents of helminthic disease, which occurs in a very acute form.
From meat badger You can cook many delicious dishes. In addition, badger meat is considered one of the healthiest. However the meat badger First you need to check for trichinosis. If everything is in order with the meat, then you can bravely cook with it. When cooked well, the meat badger difficult to distinguish from beef.
You will need
- knife;
- pot;
- pan;
- boiler;
- grater;
- spoon;
- young badger meat;
- sunflower oil;
- onion;
- carrot;
- potato;
- Brussels sprouts;
- salt;
- parsnip;
- fennel;
- olive/pumpkin oil;
- parsley root;
- celery root;
- chicory;
- Chinese cabbage;
- shallot;
- butter;
- swede;
- a pineapple;
- sugar;
- water.
Instructions
1. To prepare any dish, you first need to cut the meat - gut the carcass. During evisceration of the carcass badger Every fat should be carefully removed, as it has an unpleasant odor. Remember that the meat of an old animal is too hard, so as not to spoil the dish, use the meat of a young and healthy one. badger .
2. If you want to pamper your family with stewed badger meat, then start by cutting it into small slices. After you have cut the meat, you need to fry it until golden brown in sunflower oil and add chopped onions, carrots and potatoes, cut into slices 1.5-2 cm thick. You can add a little Brussels sprouts, then your dish will turn out much more tender. Add salt and mix everything thoroughly. It is necessary to simmer meat and vegetables for 10-15 minutes. Serve with a little grated parsnip and a few sprigs of fennel.
3. It's even easier to make soup from badger. It will require the following products: badger meat, pumpkin or olive oil, butter, iodized salt, potatoes, carrots, parsley root, celery root, a small amount of chicory, Chinese cabbage, shallots. All ingredients must be chopped, meat fried in vegetable oil with chicory, onions, and salt. Throw the remaining chopped vegetables into boiling water and add the meat and chicory. Melt the butter and pour it into the broth. Cook the soup for 15-17 minutes.
4. For a festive table, you can prepare stew with badger meat. To do this, it should be soaked in cold water for about 10 hours in advance. After soaking, cut the meat into small slices and cook in a cauldron. Only after this is the product allowed to be fried. Fry the meat badger with the addition of various vegetables: carrots, potatoes, celery, rutabaga. In order to make the dish even more solemn and the taste luxurious, replace the vegetables with pineapple pulp. But keep in mind that if you replace vegetables with pineapple, there is no need to add salt to the dish. It’s better to easily sprinkle with sugar or pour liquid honey on top. Please note that it is better to use buckwheat honey, because it will give the dish a piquant, tart taste and a wonderful smell.
Chicory lettuce is a small head of succulent leaves. We have been producing this variety of lettuce since 1870. Chicory has a slightly bitter taste, because... it contains intibin and inulin, in addition it is enriched with carotene, ascorbic acid, protein and other minerals suitable for our body. There are quite a lot of recipes for cooking chicory dishes, so try to amaze your loved ones with an unusual dish.
You will need
- Chicory salad:
- 100 g chicory;
- 1 tablespoon vegetable oil;
- 50 g ham;
- 30 g cheese (hard varieties);
- 30 g pasta;
- 1 onion (onion);
- 1 egg;
- spices to taste;
- 100 g milk.
- Stewed chicory:
- 1 kg chicory;
- 50 g butter;
- 1 teaspoon sugar;
- 1 tablespoon butter;
- black pepper to taste.
- Pizza:
- 500 g yeast dough;
- 200 g chicory;
- 1 pear (hard variety);
- 200 g cheese (hard variety);
- 50 g walnuts;
- spices to taste.
Instructions
1. Chicory salad. Chicory cut into small cubes and simmer in vegetable oil for 10-15 minutes. Fry the ham. Boil the pasta in salted water in advance. Place in layers in a heat-resistant dish: ham, grated cheese, pasta, finely chopped onion, chicory. Sprinkle grated cheese on top. Whisk the milk with the egg and pour in all the ingredients. You can add a little coriander to the salad - it will add an extraordinary flavor. Place the finished dish in an oven preheated to 200-230 degrees for 15-20 minutes. It is recommended to serve the hot salad in portions, garnishing it with fresh herbs and a slice of lemon.
2. Chicory stewed. Chicory wash and dry. Cut it into small slices and mix with butter. Place all ingredients in a large frying pan and season with spices. You need to simmer the chicory for 40-60 minutes over low heat. Before serving, sprinkle the finished dish with grated cheese and garnish with fresh herbs.
3. Pizza. Roll out the dough with a diameter of 30-40 cm on special baking paper. Wash all the vegetables thoroughly and dry them. Cut the chicory leaves into small slices. Peel the pear and cut into 8 slices. Cut some of the cheese into small cubes. Spread chicory, pears, chopped nuts, and cheese evenly onto the dough. Grate the remaining cheese on top, seasoning with spices. Bake the pizza for 20-30 minutes in a preheated oven. Before serving, the dish can be decorated with lemon balm leaves. Bon appetit!
Ostrich meat has an authentic taste, one that delights many gourmets. The meat of this exotic bird contains few calories and virtually no harmful cholesterol. Ostrich meat is prepared quite quickly, delightfully absorbs the aromas of spices and invariably turns out juicy and tender. It can be prepared in different ways: boiled and stewed, grilled and fried over coals. It makes very tender cutlets and soups that taste authentic. Rice, corn, legumes or vegetable salad are perfect as a side dish.
You will need
- For ostrich steak in red wine:
- 4 ostrich steaks;
- 20 g vegetable oil;
- 50 g cream;
- 100 g dry red wine;
- 2 cloves of garlic;
- 60 g butter;
- a bunch of parsley;
- favorite spices and salt.
- For roast ostrich with potatoes:
- 500 g potatoes;
- 400 g ostrich meat;
- bulb;
- 100 g vegetable oil;
- glass of water;
- Bay leaf
- black pepper and salt.
Instructions
1. Pound the steaks with a meat mallet and sprinkle with salt and spices. It is best to take steaks no more than 1.5 centimeters thick, without bones.
2. Heat vegetable oil in a frying pan and fry the ostrich meat in it over high heat until chestnut brown on both sides. The meat should be medium cooked. To do this, cook it for no more than 2 minutes on each side. Transfer the cooked steaks to a platter and cover with foil.
3. Chop the garlic and fry it over medium heat for 30 seconds until golden brown. Pour wine into the pan and bring to a boil. Cook the garlic wine sauce for about 2 minutes. After this, pour in a little water and add cream. Mix everything and continue cooking the sauce for another 3 minutes.
4. Chop the parsley, add it to the sauce, stir well and pour over the steaks. Serve them to the table, sprinkled with chopped herbs. This dish takes 10 minutes each to prepare.
5. Try making a roast from ostrich meat. To do this, cut the ostrich meat into pieces no more than a centimeter thick and about 4 centimeters long. Chop the onions into half rings, and cut the potatoes into bars or circles.
6. Heat vegetable oil in a saucepan and saute the chopped onion over medium heat. Stir it continuously until it turns a light golden color. This usually takes no more than 3 minutes. Transfer the onions to a plate and set aside.
7. Heat oil in a frying pan, place slices of ostrich meat on it and fry, stirring, for no more than 2 minutes. Place half of the fried onion on the pieces of meat, place chopped potatoes on it, pepper and salt. After this, place the rest of the onion and a couple of bay leaves on the potatoes.
8. Pour water into the resulting “pie,” cover the pan with a lid and bring the roast to a boil. After this, simmer it over low heat until cooked for 45 minutes. If the liquid boils away during cooking, add more hot water.
9. Serve the finished roast with herbs. Pickled cucumbers go well with it.
Badger fat can be considered one of the most ancient healing agents that people used to cure a number of ailments. For example, it has been used for a long time and successfully in the treatment of colds, tuberculosis, bronchitis, gastric ulcers, rickets, dystrophy, thrombophlebitis and many others.
You will need
- – badger fat;
- - milk;
- – honey;
- – chocolate;
- – essential oil of rosemary and lavender, jojoba oil, peppermint oil.
Instructions
1. To prepare badger fat, melt it through two or more layers of gauze, pour it into bottles or glass jars and seal tightly with plastic or cork stoppers. Place the fat in the cellar or refrigerator. Under appropriate conditions, it retains all its expensive properties for about 2 years.
2. Prepare badger fat in the following way: pass pieces of fat through a meat grinder and put it in a saucepan, which you place in any convenient container with water (small basin or bowl). Place the container on the fire so that the fat is heated in a water bath. You can heat it without a water bath, but in this case the fat traditionally burns a little and turns brownish. After heating, the fat must be placed in a cold place; on the contrary, all its valuable properties will be gradually lost.
3. Prepare badger fat according to the recipe, the one recommended for smokers and people with pulmonary problems. To do this, take 100 g of liquid honey, badger fat, grated lemon, including zest. If you don't have honey, melted chocolate will do. Mix everything thoroughly, refrigerate and consume a tablespoon three times a day after meals. It is recommended to drink the healing mixture with warm milk.
4. Add cow's milk to the melted badger fat in equal proportions with the fat. Bring this mixture to a boil, and when it cools a little, add natural honey. This recipe is used to treat the intestines and stomach.
5. Prepare homemade ointment with badger fat, which is excellent in treating rheumatism, radiculitis and arthritis. Add rosemary and lavender essential oils (10 drops each), jojoba oil (30 g) and peppermint oil (5 drops) to melted fat (100 g). Mix all the ingredients well and refrigerate. Lubricate the areas of pain with this ointment and bandage them before going to bed.
Note!
Badger fat is obtained from the glands of both male and female badgers. One average badger can produce up to 2 kg of fat, depending on the living conditions of the animal. In cellular conditions, you can get twice as much fat from a badger as from a wild animal.
The badger is a large animal of the mustelid family, reaching twenty-five kilograms in weight. It is also a cute animal with a comical face and wide stripes along it. It is primitive to draw, tea is easily recognizable.
You will need
- - paper;
- - colour pencils;
- – light pencil;
- – eraser.
Instructions
1. Think about how you want to portray badger, in what pose and what he will do in your drawing. To do this, remember what he is like, how slowly and difficult he walks, with his head down to the ground. Badgers are good swimmers, but drawing it during this activity will be more difficult. Drawing an animal while hunting is also not the most primitive option. Instead, choose peaceful static poses.
2. Make small, barely visible marks with a simple pencil. Designate for yourself where your head will be badger, and where the tail is, make a mark where its body and paws will be. Make sure that the proportions are maintained.
3. Start drawing badger from the head. This animal has a small, elongated body. Draw rounded ears on the head. Draw the nose, eyes and mouth. Draw with light strokes at first, then draw the successfully drawn lines a little thicker. Remove bad marks with the help of an eraser. Work with a simple pencil for now. Paint badger you will when you draw it completely.
4. Move to the torso badger. Draw the neck and torso of a huge wedge-shaped animal extending from the head. The badger is a fairly well-fed animal because it hunts, makes reserves and accumulates fat for the winter.
5. Draw the short bulky paws with long claws that the badger needs to dig the ground and hunt beetles, mice and lizards. Draw a short tail in the picture.
6. Draw in the details, say long, sassy fur. Don't forget to draw stripes on the face.
7. Color the animal. For the back and sides, choose a clear gray color, the one closer to the belly should fade. Head badger white, with a characteristic wide black stripe on each side.
8. Add a background to the picture. Let it be a forest landscape, let badgers be forest dwellers. You can draw an animal near its hole; this animal is very attached to its home, never leaves it for a long time, hunts nearby and can live all 15 years of its life in the same hole.
Beaver meat is not as famous as other game, however, it is an appetizing and useful product. In cooking, meat from 2-3 year old animals is used. When cutting, the main thing is not to touch the gland that produces an irreducible odor, the so-called beaver stream.
You will need
- 400 g beaver meat (ribs);
- 1 lemon;
- 1 onion;
- 2 carrots;
- 1 apple;
- 3 tbsp. butter;
- 1 head of garlic;
- 5-7 sprigs of thyme;
- 100 ml sour cream;
- ground black pepper.
Instructions
1. Cut up the carcass beaver, scrape off the membranes from the meat and rinse thoroughly. Dry and cut the carcass into small slices 4 centimeters in length, cut the ribs in half and divide into slices of several ribs. Peel the garlic, finely chop half of the cloves with a knife, you will need the second one later.
2. Wash the lemon, cut it in half, squeeze the juice out of each half, you should get about 1 glass. Take a large enamel or glass bowl, place the meat there, add garlic, pour in lemon juice and mix thoroughly to distribute the garlic and juice evenly.
3. Add salt, sprinkle with freshly ground black pepper (or other spices to taste) and stir again. Cover the bowl with cling film or a lid and refrigerate for 5-6 hours.
4. Wash and peel the carrots, cut into large wheels 2-3 centimeters long, wash the onions and cut into quarters and each quarter into two halves. Heat 3 tablespoons of butter in a frying pan and fry the onion pieces on all sides until golden brown, place in a separate bowl and sprinkle with salt and pepper to taste.
5. Take a large cast iron cauldron or frying pan with high sides and pour about 0.5-1 centimeter of vegetable oil on the bottom, heat it over the fire and quickly fry the slices of meat beaver from all sides until it is covered with a golden crust. If all the meat does not fit into the cauldron at once in one layer, then fry it in portions.
6. Add chopped carrots to the meat, mix and fry with carrots for 10 minutes, add onions, stir and simmer for another 15 minutes. Wash and peel the apple, chop the remaining garlic and chop the apple large.
7. Add 1-1.5 cups of boiling water to the cauldron and stir, simmer for another 10 minutes. Peel the thyme from the stems, chop into slices 0.5-1 centimeters long. Add apples, garlic, thyme, stir and simmer for another 5 minutes, add 100 milliliters of sour cream, reduce heat to low and simmer for another 20 minutes. Serve with fried potatoes.
Fish stew with vegetables is perfect for a diet table, because this dish is not only low-calorie, but also easily digestible. You can cook it with summer vegetables and potatoes. And for those who love Japanese cuisine, the recipe for fish stew with chicken will be fascinating.
You will need
- For the fish stew with summer vegetables:
- 500 g white fish fillet;
- 3 tomatoes;
- 1 sweet pepper;
- 1 onion;
- 1 zucchini;
- 3 cloves of garlic;
- 0.5 tsp caraway;
- 1 tbsp. l. olive oil;
- parsley
- pepper - to taste.
- For the fish and potato stew:
- 1 kg of potatoes;
- 500 g fish fillet;
- juice of half a lemon;
- 2 onions;
- 4 pickled cucumbers;
- 4 tbsp. tomato paste;
- half a glass of sour cream;
- a bunch of fresh herbs;
- 2 tsp flour;
- ground red pepper - to taste;
- spices for fish.
- For fish stew with chicken (Japanese cuisine):
- 225 g salmon;
- 225 g white fish (cod
- haddock, flounder);
- 300 g chicken thighs;
- 4 hakusai leaves;
- 115 g spinach;
- 1 huge carrot;
- 8 caps (150 g) shiitake mushrooms or oyster mushrooms;
- 2 thin leek stems;
- 295 g tofu;
- a pinch of salt.
- For the broth:
- 1 slice dashi konbu;
- 1.2 liters of water;
- 1/2 cup sake.
- For seasonings:
- 90 g daikon;
- 1 PC. dried chili pepper;
- 1 lemon;
- 4 things. onions;
- 10 g kezuri-bushi;
- 1 bottle of soy sauce.
Instructions
1. Cut the onion and bell pepper into half rings. Heat a frying pan with olive oil, add onions and peppers, sprinkle them with cumin and fry for five minutes. Finely chop the tomatoes and zucchini, add them to the onion and pepper mixture, wait until the mixture boils, reduce the heat and simmer everything under the lid for another five minutes.
2. Fillet the fish, cut it into small slices and place in a frying pan with vegetables, cover and simmer for another 15 minutes. After this, add finely chopped herbs and chopped garlic, stir and remove from heat. Serve the finished dish sprinkled with caraway seeds.
3. Cut the fish fillets into medium-sized pieces to prepare fish stew with potatoes. Pour lemon juice, vegetable oil over them and stir. You can add spices for fish. Leave the fillets to marinate for 30 minutes.
4. While the fillet is marinating, cut the onion into half rings and fry it in oil until golden brown. Peel the potatoes and cut them into cubes. Place it in a saucepan with a thick bottom, cover with water, add fried onions, peppers and cook over low heat until tender.
5. Add salt, sliced cucumbers, fish fillets and herbs to the potatoes. Dissolve tomato paste in water and pour it into the pan. Place it on a slow fire. After twenty minutes, pour sour cream mixed with flour into the fish stew and cook for another five minutes. When the dish has cooled a little, place it on a plate.
6. Prepare a Japanese dish - fish stew with chicken. Cut the salmon into pieces with bones five centimeters thick, and the white fish into quarters. Chop the chicken thighs and bones. Place everything in a large container.
7. Place a pan of water on the fire, put the hakusai in it, bring the water to a boil and boil the hakusai for 3 minutes, then drain in a colander and let cool. Boil the spinach in salted water for one minute, place in a colander and rinse with cold water.
8. Cut the carrots into slices and the leek stems into slices. Cut the tofu into cubes. Roll the spinach into a log. Remove the bottom part of the hakusai leaves. Place them on top of each other and top with a spinach roll.
9. Roll the hakusai leaves into rolls, leave them for about five minutes and cut them into slices five centimeters long. Place them on a platter with chicken and fish.
10. Make two holes in the daikon roots and insert the chili slices into them. Grate the daikon on a fine grater and squeeze out the juice. Shape the resulting mixture into a ball.
11. Place dashi konbu slices in the bottom of the bowl. Fill it 2/3 with water and sake and bring to a boil, then reduce the heat. Place dashi konbu slices in the bottom of the bowl. Fill it 2/3 with water and sake and bring to a boil, then reduce the heat.
12. Place the salmon, mushrooms, chicken and carrots in a saucepan with water and sake and place it on the heat. When the meat and fish are approximately ready, add the remaining ingredients and cook the dish until done.
13. Serve this dish with soy sauce. Pour it into bowls, squeeze a few drops of lemon juice into it and add seasonings.
In order to pamper yourself and your guests with a traditional African dish, you can cook the most tender beef with couscous and vegetables. This hearty and delicious dish will decorate any table.
You will need
- tomatoes – 3 pcs.; tomato juice – 1 glass; hot pepper – 1 pc.; turnips, carrots, onions, sweet peppers - 2 pcs.; beef pulp – 1 kg; 2 glasses of water; 2 cups couscous; ear of corn; Art. spoon of butter; spicy seasoning for meat (to your taste) - 1 tbsp. spoon; vegetable oil - a few tablespoons; zucchini – 1 pc.; salt, black pepper
Instructions
1. The beef is washed, dried and cut into small pieces. Oil is poured into the frying pan and the beef is fried until it has a beautiful golden brown crust. The fried meat is transferred to another bowl.
2. The onion is peeled and finely chopped. The tomatoes are peeled and cut into cubes. The hot pepper is cut in half, cleared of seeds and chopped very finely.
3. Place the onion in a frying pan with the oil remaining from the meat and fry for 10 minutes. The meat is returned to the pan, tomatoes, 1 teaspoon of salt, tomato juice, a pinch of black pepper, and hot seasoning for meat are added. The contents of the pan are thoroughly mixed, covered with a lid and simmered for about 30 minutes over low heat.
4. Turnips, carrots, zucchini, sweet peppers are washed, peeled and cut into cubes. The corn is boiled and the grains are cut off.
5. Add carrots, peppers, turnips to the pan, mix and cook covered for about 20 minutes. After this, corn and zucchini are added, and the contents of the pan are simmered for another 15 minutes.
6. Add butter and salt to taste to boiling water (the amount according to the instructions on the couscous package) and add couscous. Remove the pan from the heat and let the couscous sit for about 5 minutes.
7. Ready couscous can be mixed with meat and vegetables, or it can be served on a dish, with meat and vegetables placed on top. The finished dish can be served immediately. If desired, the dish can be decorated with a small amount of any greenery.
Tip 9: How to make a seafood cocktail with fried vegetables
Sea cocktail is a mixture of octopus, squid, mussels, shrimp and many other delicious sea creatures. We present to you a recipe for a delicious sea cocktail with fried vegetables.
You will need
- – 400 g of sea cocktail (frozen); – 350 g of various vegetables (beans, tomatoes, carrots, celery root, zucchini, etc.); – 1-2 cloves of garlic; – vegetable oil, preferably olive; – greens and soy sauce.
Instructions
1. Take a frying pan with the thickest bottom, heat the vegetable oil in it, fry the chopped garlic and remove it using a slotted spoon.
2. Place our seafood cocktail in a frying pan with oil and garlic juice, turn on high heat and fry it for about a minute, then reduce the heat and add vegetables. Fry until the beans become soft. If the mixture seems a little dry, you can add a little water. As usual, frying takes from 7 to 10 minutes.
3. When the seafood appetizer is completely ready, you can add soy sauce and salt to it. All that remains is to mix well and place on plates. It is recommended to sprinkle finely chopped herbs on top. Bon appetit!
Raw food or raw food soup is an icy or warm soup made from fresh raw products given to us by nature. Raw food soup is enjoyed not only by raw foodists; it can be eaten in hot weather, during the period of cleansing the body of toxins and excess weight, on diet days, to normalize intestinal function, and also when you easily want light food.
You will need
- – raw vegetables – cabbage – greens – water – citrus fruits – avocado – salt – spices – sunflower seeds or almonds – sesame seeds – blender – grater
Instructions
1. Preparing vegetables: Take 2-3 types of fresh vegetables from the list: carrots, beets, radishes, zucchini/zucchini, cucumbers, bell peppers, tomatoes. Grate hard vegetables on a medium grater. Cut the bell pepper into thin strips (not for gazpacho). Grind the tomatoes (and peppers for gazpacho) in a blender until pureed. Place in a saucepan. Note: for a thick soup, you need to fill a little less than half the pan with grated vegetables, the proportions are as desired.
2. Preparing cabbage: Take cabbage: white, red, Chinese, to choose from. You can also use broccoli and cauliflower in raw food soup. Number for a two-liter pan: a quarter of a tiny head. Finely shred/cut the cabbage, put it in a bowl and carefully knead it with your hands to release the juice. Transfer it to the pan with vegetables. Note: we do not add cabbage to okroshka and gazpacho. Half the pan will be filled with cabbage and vegetables.
3. Processing citrus fruits: In a two-liter saucepan, take the following set of citrus fruits to taste: - one/two oranges - one orange + one/two tangerines - juice of one lemon (for hash) Peel and remove seeds. If you want the soup to be more acidic, do the same with half a lemon. Grind the peeled citrus fruits in a blender until pureed. Pour into a saucepan. Note: instead of citrus fruits, avocado puree with garlic is added to gazpacho.
4. Clean fresh herbs of your choice: dill, parsley, celery, basil – finely chop and place in a saucepan. Fill everything with drinking cold or warm water, add salt and pepper to taste. Mix thoroughly and carefully. Let the soup steep for a couple of hours. Note: spicy lovers can add a little grated horseradish, ginger or mustard to the soup.
5. Preparing the “mayonnaise” dressing: Take a glass of raw peeled sunflower seeds or raw almonds. For bitterness, you can add a handful of sesame seeds. With a couple of cloves of garlic and a pinch of salt, grind everything to a puree-like mass with a blender, gradually adding water until the consistency of thick sour cream. The dressing is ready. It can be used like sour cream, adding it to a plate or directly to the pan. Note: no dressing is required for gazpacho.
Note!
– For the “mayonnaise” dressing, you need to soak the seeds/almonds in water for several hours in advance: seeds for an hour, almonds for the night. – Raw food soup can be stored in the refrigerator for no more than 2 days.
Helpful advice
The following vegetables harmonize perfectly: – carrots + beets (basis for raw beet soup) – carrots + beets + tomatoes (basis for raw borscht) – radishes + cucumbers + bell peppers (basis for raw okroshka) – carrots + zucchini/zucchini + tomatoes – green bell peppers + tomatoes (base for raw gazpacho)
Many people will like quiche with vegetables due to its crispy dough and delicate filling. The cooking process does not require any time or difficult ingredients.
You will need
- – shortbread dough;
- – milk – 300 ml;
- – leeks, scarlet peppers, carrots – 1 pc.;
- – zucchini;
- – broccoli – 150 grams;
- – 5 eggs;
- - olive oil;
- – a pinch of pepper, salt, nutmeg.
Instructions
1. Preheat the oven to 180C. Place the dough in the mold and sprinkle the beans on top. Place the mold in the oven for 10 minutes.
2. Cut all vegetables into slices of any shape, but not very large. Boil broccoli and carrots in boiling salted water for 2-3 minutes. Heat a tablespoon of oil in a frying pan and fry all the vegetables for a couple of minutes until half cooked.
3. Beat the eggs well, pour in the milk, add nutmeg and pepper, and add salt to taste. Mix the resulting mass with vegetables. Remove the beans from the dough pan and pour in the mixture of vegetables, eggs and milk.
4. Bake the quiche at 180C. Baking time is from 20 to 25 minutes.
Asian dishes can now be enjoyed not only in restaurants, but also at home, since many of the ingredients for them are easy to find on sale. One of the authentic dishes that can amaze relatives is spicy beef.
You will need
- Ingredients for 2 persons:
- For the marinade:
- – 2 tablespoons of dry red wine;
- – 2 tablespoons of soy sauce;
- – half a spoon of rice vinegar;
- - a pinch of salt;
- – 2 tablespoons of water;
- – a teaspoon of corn starch.
- For meat:
- – 250 gr. Fillet of beef;
- – 2 medium peppers: scarlet and green;
- - leek stem;
- – 1 hot pepper;
- – a slice of ginger root;
- – a clove of garlic;
- – shallots – 2 onions (optional);
- – 2 teaspoons of ground cumin;
- – dried and crushed cayenne pepper to taste;
- - sunflower oil;
- – a teaspoon of sesame oil;
- - salt.
Instructions
1. All ingredients for the marinade must be mixed in a bowl with a fork so that there are no starch slices.
2. Cut the beef fillet into small bite-sized strips and mix with the marinade. Leave for 30 minutes.
3. Cut the scarlet and green peppers into slices the same size as the meat. Chop leek, garlic, ginger and hot pepper. The hot pepper seeds must be removed in advance, otherwise the dish will turn out to be very spicy.
4. Heat a little sunflower oil in a frying pan. Fry the meat on all sides for literally 5 minutes, transfer to a plate. Fry garlic and ginger in the same oil, add leeks and all types of peppers, simmer for several minutes.
5. Return the meat to the pan. Salt, pepper, season with cumin and cayenne pepper. Fry for 5-7 minutes. Literally a minute before cooking, sprinkle with sesame oil and sprinkle with chopped shallots.
6. The dish will turn out very appetizing and fragrant. It is best served with steamed rice.
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Ministerial meat is a portioned dish for a festive table. It takes quite a long time to prepare, but the end result is worth it; tender, spicy and juicy meat with lingonberry sauce will not leave your guests indifferent.
You will need
- – pork pulp – 2 kg;
- – dry red wine – 250 ml;
- – honey – 2 tablespoons;
- – grated ginger – 1 tablespoon;
- – ground cinnamon – 0.5 teaspoon;
- – seasoning for meat – 1 tablespoon;
- - salt.
- For the sauce:
- – dry red wine – 0.5 cups;
- – lingonberries – 500 g;
- – sugar – 0.5 cups.
Instructions
1. Prepare the marinade. To do this, mix wine with honey, add grated ginger, cinnamon and meat seasoning. Add salt to the mixture and mix thoroughly until the honey is completely dissolved.
2. Wash the pork pulp, pour in the marinade and leave for an hour at room temperature. Preheat the oven to 220 degrees.
3. Place the meat on a wire rack and place in a hot oven. Place a tray under it, into one that will drain the juice released during the baking process.
4. Cook the meat at maximum temperature for approximately 10 minutes, and then reduce the heat to 160 degrees. Cover the pork with foil and bake for another 2 hours. To ensure that the finished meat is golden brown, remove the foil 30 minutes before the end of baking. Turn off the oven, but do not remove the pork, leave it for another 15 minutes.
5. Prepare the sauce. Combine the juice from the pan, the one that was released when cooking the meat, with wine. Place the mixture on the fire and heat over medium heat until 2/3 of the liquid has evaporated.
6. Divide the lingonberries (fresh or frozen) in half. Mash one half into a puree, add sugar and stir until it dissolves. Place the resulting puree and whole berries into the sauce, stir and simmer for a few minutes.
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Tip 14: How to make lean cauliflower pancakes
Appetizing and tender cauliflower pancakes will add variety to the Lenten menu.
You will need
- – cauliflower – 1 kg;
- – carrots – 2 pieces;
- – onion – 2 heads;
- – flour – 5-6 tablespoons;
- - greenery;
- - salt.
Instructions
1. Cauliflower plugs need to be disassembled into inflorescences and rinsed under running water. Boil in salted water until half cooked, drain the water. After this, grind in a blender.
2. Grate the carrots, finely chop the greens, cut the onion into cubes. Place all ingredients in a bowl, add salt, add flour and mix thoroughly.
3. Place pancakes by the tablespoon in a heated frying pan and fry on both sides. Use vegetable oil for frying.
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Helpful advice
To preserve the beneficial properties of cauliflower, chop it raw.
Fennel and celery salad is a very appetizing and fragrant dish, and also suitable. Fennel improves digestion by preventing the accumulation of gases. It promotes weight loss and speeds up the metabolic process. In addition, celery has a rejuvenating effect and fills the body with energy.
You will need
- – 1 fennel tuber;
- – 3 stalks of celery;
- – half a lemon;
- – 2 tbsp. spoons of olive oil;
- – 1 tbsp. spoon of apple cider vinegar;
- – 1 teaspoon of honey;
- – ground pepper, salt.
Instructions
1. Peel the celery stalks and fennel, rinse thoroughly and chop finely. Cut half a lemon into four parts and squeeze each juice into a salad bowl. Place lemon quarters there, add a small amount of water, and add a few ice cubes.
2. Place the prepared fennel and celery into acidified water and leave to steep for 10 minutes.
3. Prepare a light salad dressing separately. To do this, mix apple cider vinegar with olive oil, honey, ground pepper and salt.
4. Drain the lemon water from the fennel and celery, pull out the lemon quarters - we no longer need them. Pour the vinegar dressing over the fennel and cover with cling film. Refrigerate the fennel salad for at least one hour.
5. Serve the finished salad on portioned plates; you can add fresh parsley to it.
Preparation
Place the desired portion of badger meat and marinade on the kitchen table. If necessary, allow the meat to thaw in cool water or the refrigerator. Then inspect the tenderloin again for unnecessary details, such as fat, veins and films. Rinse the piece thoroughly and dry with paper towels.
Cut the prepared meat into small pieces in cartilaginous areas. Small slices will marinate faster and stew better.
Place the meat pieces in a deep container and pour berry or any other semi-sweet wine. Place the badger meat in the marinade in a cool place to steep overnight or for 8-10 hours.
After the time has passed, remove the finished marinated meat and dry it slightly. Place the meat pieces in a well-heated frying pan over medium heat. Fry the slices at low temperature until the fat layers are completely rendered.
Meanwhile, while the meat is frying, you need to prepare the remaining ingredients for the recipe. Peel the onion and carrots and rinse thoroughly, then cut the onion into half rings and the carrot into circles. Coarsely chop the green arrow of garlic or garlic cloves, and also chop the parsley and dill into large pieces. In a separate frying pan, lightly fry salted or smoked lard, cut into slices.
After the meat is sufficiently fried, it should be placed in a deep container with a thick bottom. Add chopped vegetables, herbs and fried bacon to the badger meat. Also add black pepper and allspice peas, bay leaves, dry seasoning for making stew and salt to the meat. Fill the container with its contents completely with hot water. Place the container with the food on maximum heat, bring to a boil, and then reduce the heat to minimum and simmer for 90-110 minutes.
Badger stewed with vegetables is ready. It is advisable to serve the meat with a side dish of boiled potatoes in pieces or in the form of mashed potatoes or with buckwheat porridge. Before serving, the finished dish can be decorated with sprigs of herbs, pickled mushrooms, sweet and sour berries or thinly sliced fresh vegetables. Bon appetit!
Probably everyone knows or has at least heard about the healing properties of badger fat. It is used for problems with the musculoskeletal system and muscular system. Fat relieves inflammation and eliminates pain. At the same time, few people know that badger meat is characterized by a high content of vitamins and minerals necessary for normal human life. At the same time, you need to learn how to prepare it correctly in order to get maximum benefits for the body. Next, we’ll take a closer look at how to cook badger meat at home.
In order for the dish to turn out not only healthy, but also tasty during preparation, you need to remember two important rules:
— As you know, badger has healing fat, which must be removed before cooking the meat. Fat negatively affects the taste of dishes due to its specific smell. The fat is removed and used to treat various diseases of the musculoskeletal system.
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We will consider the main badger dishes recipes below. Everything is very simple and even a beginner can easily cope with this task.
Stewed badger meat
- Carefully remove fat.
— Cut the prepared meat into portions
- Fry thoroughly over high heat until golden brown.
- Fry the onions and carrots separately.
— Add vegetables to the meat and add to the meat broth.
- Simmer until done.
— You can add any vegetables, for example, cabbage or potatoes.
- Add spices to taste.
Baked badger meat
Before baking the meat, it is recommended to marinate it thoroughly. As you know, badger meat, especially old one, is very tough. Therefore, you need to use ingredients with acid to prepare the marinade.
Each housewife has her own unique recipe for cooking meat; a marinade for a classic barbecue is suitable. In this case, experts recommend soaking the meat in dry wine for a day, then adding spices to taste, wrapping it in foil and baking in the oven for up to 4 hours. Foil is necessary to ensure that the meat retains its juiciness and softness.
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Badger meat stew
— In order for the meat to be tender and juicy, it is recommended to soak it overnight in salted water.
- If the meat begins to turn white at the edges, then you can safely start cooking it.
— For the stew you need to cut the meat into small pieces, about 3 cm.
- Boil in water with spices until tender.
- After this, fry over high heat, which will allow the meat to retain water.
— Add any seasonal vegetables to the meat and simmer until cooked. This could be cabbage, carrots, peppers, tomatoes.
How to cook badger meat? You can try frying it and serving it with potatoes, pasta or rice.
Fried badger
— We process the meat, namely, remove excess fat.
- Cut into portions. To cut the meat better, you can put it in the freezer for a few minutes.
— Fry chopped onions and carrots in a frying pan until tender.
— Separately, you need to fry the badger meat until cooked.
