♦ Chicken fillet – 400 g

♦ Onions – 4 pcs.

♦ Carrots – 2 pcs.

♦ Butter – 4 tablespoons

♦ Cream margarine (for sautéing onions) – 2 tablespoons

♦ Cream margarine (for frying pancakes) – 6 tablespoons

♦ Margarine (for sauce) – 2 tablespoons

♦ Ground black pepper, salt

For pancakes:

♦ milk – 3 glasses

♦ eggs – 4 pcs.

♦ sugar – 2 tablespoons

♦ salt – 2 teaspoons

♦ vegetable oil – 30–40 g

♦ wheat flour

Mix milk, eggs, sugar and salt thoroughly. Gradually pour the prepared mixture into the flour, stirring thoroughly so that there are no lumps. Pour vegetable oil into the finished dough and mix, then you will not need to grease the pan when baking pancakes. Bake the pancakes in well-heated portion pans with a diameter of 15 cm. Pour the dough into a thin layer 1 mm thick and fry each pancake on one side until golden brown. Stack the fried pancakes.

Peel the carrots, grate on a coarse grater and sauté. Peel two onions, cut in half and chop each half into thin half rings, and then also sauté. Cut the chicken fillet into pieces, place in a frying pan, add sautéed vegetables, add water, add salt and boil until the meat is cooked.

Sauce: fry the flour in margarine until light yellow and dilute with the broth with onions and carrots formed during cooking of the fillet. Add salt to the mixture, boil for 30 minutes, then strain, grate the roots and mix with the sauce.

Pass the boiled fillet through a meat grinder with a fine grid, add sautéed onions, ground black pepper, salt, sauce and mix thoroughly.

Place minced meat on the toasted side of the pancakes and wrap in an envelope. Fry the finished pancakes in the oven. When serving, pour melted butter over the product.

Chicken roll with pork and prunes

♦ Chicken – 500 g

♦ Pork – 100 g

♦ Prunes – 30 g

♦ Mayonnaise

♦ Fresh or pickled vegetables

♦ Parsley and dill (greens), pepper, salt

Remove an even layer of flesh from the chicken carcass along with the skin. Place the flesh skin side down, put chopped pieces of pork on top, sprinkle with salt and pepper, then put in prepared swollen pitted prunes, roll everything up, wrap in cellophane and cook in salted water for about 1.5 hours. Place the finished roll under a press and cool. When serving, cut the roll into portions (2 pieces each), garnish with fresh or pickled vegetables, and garnish with finely chopped parsley and dill.

Chicken liver with fried onions

♦ Chicken liver – 500 g

♦ Onions – 4 pcs.

♦ Butter – 120 g

Cut the onions into rings and fry in a large amount of fat until crispy.

Place the processed raw liver in boiling water for 5 minutes, then drain in a colander, rinse, add salt and fry in butter.

When serving, place fried onions on the liver.

Roasted rabbit

♦ Rabbit (carcass) – 1 pc.

♦ Eggs – 3 pcs.

♦ Milk – 2 tablespoons

♦ Garlic – 3 cloves

♦ Breadcrumbs, flour

♦ Parsley (greens), vegetable oil, vinegar, salt

Chop the rabbit carcass into pieces, cover with water and vinegar overnight, then dry, grate with a paste of garlic, ground with salt, roll in flour, dip in eggs beaten with milk, and then roll in breadcrumbs. Dip the breaded rabbit pieces into a large amount of hot vegetable oil, fry, then place in a fireproof bowl, cover with pieces of butter and, without covering, place in a heated oven.

Place the finished dish on a plate and garnish with parsley sprigs.

Fish in Moscow style

♦ Fish fillet – 500 g

♦ Hard-boiled eggs – 2 pcs.

♦ Onions – 2 pcs.

♦ Potatoes – 5 pcs.

♦ Boiled porcini mushrooms – 5 pcs.

♦ Butter – 2 tablespoons

♦ Sour cream sauce – 2 cups

♦ Grated cheese – 2 tablespoons

♦ Dill or parsley (greens) – 1 bunch

♦ Wheat flour – 1 tablespoon

♦ Lemon – ½ pc.

♦ Ground black pepper, salt

Sauce:

♦ hot water or broth – 1.5 cups

♦ sour cream – 0.5 cups

♦ butter – 1.5 tablespoons

♦ wheat flour – 1 tablespoon

Cut boneless fish fillets into portions, add salt and pepper, roll in flour and fry on both sides until golden brown.

Boil potatoes in their skins, peel and cut into slices. Peel the onions, cut in half and chop each half into thin half rings, and then sauté in oil.

Sauce: lightly fry the flour in butter, dilute with hot water or broth, add sour cream and cook over low heat for 10 minutes, then remove from heat, add salt, strain, add butter and stir.

Place pieces of fish in the middle of a greased frying pan, sautéed onions, pieces of boiled mushrooms, slices of boiled eggs on them, and place potato wedges around them.

Pour sour cream sauce on top of the dish, sprinkle with grated cheese, pour over melted butter and bake in the oven until golden brown. Sprinkle the finished product with chopped herbs.

Boiled pike with horseradish

♦ Pike weighing about 500 g - 1 pc.

♦ Grated horseradish – 1 cup

♦ Butter – 3 tablespoons Spicy decoction:

♦ water – 2 l

♦ carrots – 1 pc.

♦ parsley (root) – 1 pc.

♦ onions – 2 pcs.

♦ bay leaf – 2 pcs.

♦ black pepper – 7 peas

Decoction: Peel the carrots, parsley root and onions, wash, cut into 4 parts, add cold water, bring to a boil, add spices, salt and cook for 15 minutes, then strain and cool.

Clean the pike, gut it, cut off the head and tail, cut into pieces, pour in a spicy broth and boil in it until tender. Place the fish in another bowl, cover with grated horseradish, pour over boiling oil and leave covered for 20 minutes. Oiled horseradish gives the pike a unique taste.

Boiled pike perch with sauce

♦ Pike perch – 500 g

♦ Fresh champignons – 5–6 pcs.

♦ Bay leaf – 1 pc.

♦ Salt Sauce:

♦ carrots – 1 pc.

♦ parsley – 1 root

♦ pickled cucumbers – 2 pcs.

♦ tomato sauce – 2–3 tablespoons

♦ fish broth – 1.5 cups

♦ sour cream – 1 tablespoon

♦ sugar (pinch), salt

Clean the fish, gut it, rinse thoroughly in running cold water, add salted hot water, add mushrooms, bay leaves, salt and cook until tender. Then remove the fish and mushrooms from the broth, and strain the broth.

Peel the carrots and parsley root and, together with the skinned and seeded pickles, boil until tender, and then chop finely.

Cut the mushrooms into slices, mix with chopped vegetables, add tomato sauce, lightly dilute with fish broth, add salt, season with sour cream and heat through.

When serving, garnish the fish with boiled potatoes and pour over the sauce.

I discovered prunes in combination with meat and chicken not so long ago, but I appreciated them immediately. I often heard about pork rolls with prunes, but somehow never got around to it.

However, when I finally decided to cook them for the next holiday, the guests, without exception, appreciated them. Indeed, they looked very beautiful, and the taste did not disappoint.

I have three proven options for preparing such rolls, but today I will share the most elegant one.

You will need:

For the pork rolls:

• 500 grams of pork neck,
• 300 grams of pitted prunes,
• 300 grams of cheese (any kind is possible),
• salt, pepper to taste;

For the sauce:

• two glasses of water,
• two tablespoons of honey,
• four tablespoons of mayonnaise,
• one tablespoon of mustard,
• 4 tablespoons of vegetable oil.

I make these rolls only from pork neck.

I'm preparing the meat. I cut across the grain into equal pieces:

I beat it, after covering it with cling film:

Salt and pepper and leave to soak for about forty minutes.

At this time I am making the filling.

I fill the prunes with warm water:

After about twenty minutes, I rinse it and put it in a colander.

When the excess water has drained, I cut it into small strips. Grate the cheese on a coarse grater:

I combine exactly half of the cheese with prunes, leaving the rest for later. The filling is ready:

The meat has just marinated, so I’m starting to create our rolls. I put the filling on the edge of the piece:

And I wrap the meat in a tube:

I don’t hold the roll together with anything, because I’ll bake it in the oven, and then it won’t unfold!

I grease a baking sheet with vegetable oil and place our finished rolls on it. I add a little salt on top.

I turn on the oven to the highest heat to warm it up and make the sauce myself.

I dilute two tablespoons of honey in two glasses of water until completely dissolved:

And I fill our rolls with this:

I put the baking sheet in the oven at 200 degrees for about half an hour. During this time, the water should be half evaporated, and the rolls should be half cooked.

In the meantime, I mix mayonnaise with mustard until smooth:

I take the baking sheet out of the oven and grease the rolls with the resulting mixture:

Sprinkle the remaining cheese on top. Unfortunately, I forgot to photograph this stage, but you can easily imagine this process.

And this is what the rolls turned out to be about fifteen minutes after that. Really beautiful?!
All that remains is to place them on a dish and decorate them with something:

You can pour the sauce in which they were baked on top, although they are already very juicy.

When my youngest daughter saw them for the first time (and she is very reserved when it comes to new dishes), she exclaimed: “You just can’t help but try them!”

And pork rolls with prunes became a pleasant exception to the rule - she fell in love with them at first sight, and children are never wrong!

Calorie content of pork rolls with prunes

Of course, this is a very tasty dish, but it is also very filling. Therefore, be careful with too many calories.

Let's calculate the calorie content of our rolls. I have already calculated taking into account the weight of our products:

pork neck - 500 g - 1715 kcal
prunes – 300 g – 693 kcal
cheese - 300 g - 1200 kcal
honey – 60 g – 185 kcal
mayonnaise - 100 g - 624 kcal
mustard – 25 g – 40 kcal
vegetable oil - 80 g - 720 kcal

Total: 5177 kilocalories (for approximately 1300 grams of finished rolls, or 400 kcal per 100 grams of finished product).

Let's also calculate the cost of preparation.

How much do pork rolls with prunes cost?

pork neck – 500 g – 175 rubles
prunes – 300 g – 12 rubles
cheese - 300 g - 102 rubles
honey - 60 g - 16 rubles
mayonnaise - 100 g - 10 rubles
mustard – 25 g – 5 rubles
vegetable oil - 80 g - 4 rubles

In total, the ingredients for preparing our delicious pork rolls cost us about 324 rubles (for such an amount of calories, very little).

I wish you bon appetit and health!

More roll recipes:

Original rolls. Cooking like professionals! Dobrova Elena Vladimirovna

Pork roll with bacon and prunes

Pork fillet – 200 g

Pork bacon – 50 g

Carrots – 100 g

Prunes – 100 g

Garlic – 10 g

Sugar – 10 g

Mustard – 10 g

Ground bay leaf – 10 g

Parsley – 20 g

Butter – 20 g

Vegetable oil – 20 ml

Lemon juice – 20 ml

Salt, ground black pepper to taste

Place the meat on a cutting board, cover with cling film, beat into a thin layer, then salt, pepper, sprinkle with lemon juice and coat with mustard. Finely chop the garlic cloves. Peel the carrots and cut into small cubes, just like the bacon.

Place these ingredients on the meat, sprinkle with chopped herbs and bay leaves, roll, tie with thread and fry in a frying pan over low heat in heated butter.

Then transfer the roll to a baking sheet greased with vegetable oil (10 ml), place in an oven preheated to 170°C and bake for 20 minutes.

Rinse the prunes and pour boiling water over them. Remove the seeds from it, fry in the remaining vegetable oil and sprinkle with sugar.

Remove the finished roll from the oven, leave for 10 minutes, then remove the threads, place on a dish, cut into portions and garnish with fried prunes.

From the book The best snack recipes for any holiday and more author Krotov Sergey

Pork roll in jelly 800 g pork pulp, 500 g bacon, 1 hard-boiled egg, 1 boiled carrot, half a lemon, 1 tablespoon gelatin, 2 cups meat broth, to taste - garlic, black pepper, parsley or dill, salt Meat together with the garlic, pass through a fine

From the book Studies on Nutrition author Mogilny N P

Pork roll in Russian style 800 g lean pork, 300–400 g fresh lard, pig ears, 2 onions, 2 heads of garlic, 1/2 teaspoon ground black pepper, basil, cumin, bay leaf, cloves, salt to taste , pork stomach, 1 tbsp. 3% vinegar. Meat, lard,

From the book A Million Salads and Appetizers author Nikolaev Yu. N.

Pork roll Ingredients: 1 kg pork, 100 g bacon, 200 g tongue, 200 g liver, 200 g ham, 2–3 eggs, 40 g gelatin, 3 bay leaves, 3–4 allspice peas, 1/2 teaspoon ground coriander, 1 bunch of dill, 1 bunch of basil, 1 bunch of parsley, 3-4 cloves

From the book Steamer Dishes author Petrov (Culinary) Vladimir Nikolaevich

Pork pate with prunes Cooking time 25 min Number of servings: 4 Ingredients: 0.5 kg pork pulp, 0.5 cups pitted prunes, 0.5 cups peeled walnuts, 1 bunch of parsley, 1 bunch of dill, salt. For serving on the table: rye toast

From the book Homemade Meat Delicacies author Vasilyeva Yaroslava Vasilievna

Roast pork with prunes and wine Cut the pork (tenderloin or ham) into portions and beat. Cut the onion into half rings. Scald the walnut kernels with boiling water and remove the thin skin. Soak the prunes for 5 minutes in warm water, remove the pits,

From the book Air Fryer. 1000 miracle recipes author Kashin Sergey Pavlovich

Pork and cod roll 1 kg of pork, 500 g of cod fillet, 2 eggs, 3 onions, garlic, dill, salt, ground red pepper, a pinch of sugar, bay leaf, sour cream. For the marinade: 9% vinegar, onions , ground black pepper. Prepare the marinade: dilute vinegar in half with

From the book Dishes with raisins, dried apricots and prunes author Treer Gera Marksovna

Pork kebab with lard Ingredients: 400 g pork, 100 g lard, 2 onions, 1 bunch of cilantro, 1/2 bunch of parsley, 2 tbsp. l. lemon juice, 1 tbsp. l. 3% vinegar, 2 bay leaves, 2 cloves of garlic, 3 tomatoes, 2 tbsp. l. ketchup, pepper, salt. Method of preparation: Peel the onion, wash and

From the book Meat and Poultry Dishes by the author

Baked pork and chicken roll with prunes, dried apricots, ginger and soy sauce “Winner of the Chinese capitalist competition” 900 g pork for the roll 2 pieces of chicken fillet 250 g prunes 250 g dried apricot sauce, ginger root, pepper and salt - according

From the book Original rolls. Cooking like professionals! author Dobrova Elena Vladimirovna

Pork with prunes, smoked bacon, pineapples, apples, onions, garlic and dry white wine “Poem in Prose” 4 pieces of pork fillet weighing 350 g each 300 g pitted prunes 8 slices of smoked bacon 1 pineapple 1 apple 5 onions 4 cloves of garlic 2 bay leaves 300 ml dry

From the book Air Fryer. Meat author Kashin Sergey Pavlovich

Pork roll with chicken, dried apricots, prunes, parsley, garlic, dill and Petrushansky beer 1.5 kg pork in pieces 500 g chicken fillet for filling 10 pcs. dried apricots 8 pcs. prunes 1.5 glasses of beer 1/2 bunch of parsley 1/2 bunch of dill garlic, Armenian seasoning, Bavarian

From the book Steamer. Breakfast author Kashin Sergey Pavlovich

Pork and beef roll Cut the meat into pieces, soaked and squeezed bread, peeled onions, mince twice, add salt, season with pepper, cumin (or nutmeg). Add the egg, mix, add 2 tbsp. spoons of white bread crumbs, roll into a large

From the book Minus 60. System and recipes in one book author

Pork roll with cheese and ham Pork fillet – 500 g Ham – 50 g Parmesan cheese – 100 g Boiled eggs – 2 pcs Breadcrumbs – 30 g Olive oil – 50 ml Dry white wine – 100 ml Salvia officinalis, rosemary caraway – 40 g Salt, ground black pepper to tasteMeat

From the book Recipes for the minus 60 system, or the Sorceress in the kitchen author Mirimanova Ekaterina Valerievna

Pork kebab with lard Ingredients: 400 g pork, 100 g lard, 2 onions, 1 bunch of cilantro, 1/2 bunch of parsley, 2 tablespoons lemon juice, 1 tablespoon 3% vinegar, 2 bay leaves, 2 cloves garlic, 3 tomatoes, 2 tablespoons of ketchup, pepper, salt.

From the author's book

Pork pate with prunes Ingredients: 0.5 kg of pork pulp, 0.5 cups of pitted prunes, 0.5 cups of peeled walnuts, 1 bunch of parsley, 1 bunch of dill, salt. For serving: rye bread toast, 2 tbsp. spoons of vegetable oil. Method

From the author's book

From the author's book

Pork roll with apples and prunes NEEDED PRODUCTS: pork (loin) – 1.2 kg prunes – 200 apples – 2 pcs meat broth – 1 cup ground black pepper salt – to taste PREPARATION METHOD: Rinse the prunes, steam and remove the pits. Cut the pork

For meat lovers, I suggest you prepare a very tasty, juicy, tender and aromatic pork and chicken roll. It is prepared from two types of meat, which makes the roll twice as tasty. And the marinade in which the meat will be cooked will result in a very aromatic and delicious one. The roll can be served either as a main second course with simple side dishes of cereals or vegetables, or as a cold appetizer. The roll will look very beautiful on the festive table. And its preparation can significantly reduce the preparation time for the festival. You can marinate the meat the day before, and then all you have to do is roll it all up, tie it with thread and bake it in a sleeve in the oven. However, you will need to cool the roll thoroughly before serving in the refrigerator.

If you don't have an oven, you can boil the roll in a pan, wrapping it tightly in a baking sleeve. It is in the baking sleeve that the roll turns out juicy, as it is cooked in its own juice with marinades. The roll is served to the table when it has already cooled; it is then 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 flavorful and softer.

To prepare pork and chicken rolls, we will need 15 hours, number of servings – 5.

Ingredients:

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

Additionally you will need: thick culinary thread, baking sleeve.

Pork and chicken roll recipe in the oven.

Step 1. For the roll, we will need a loin of rib bone, usually called a meatball or chop meat. The meat should be fresh and on one side with a layer of fat so that our roll is not dry. You can buy a piece of pork with ribs and then trim them to make delicious homemade borscht.

Step 2. We make an incision with a wide knife, as if we want to cut the meat into 2 equal layers. Just don’t cut it all the way to create a “pocket”. Unwrap the pork and beat off the layer on both sides.

Step 3. Cut a large clove of garlic into rings and place it all over the piece of meat, sprinkle with salt, spices for lard or meat, whatever you have. Pour wine over the pork and sprinkle with dried coriander and basil.

Step 4. Rub all the spices and marinade into the meat on both sides and put it in a bag so that it marinates there.

Step 5. Cut the chicken fillet lengthwise along the breast into strips.

Step 6. Pour lemon juice over it, sprinkle with salt and chicken spices. Add some freshly ground black pepper and Dijon mustard grains.

Step 7. Coat the chicken fillet well with spices, put it in a bag and tie it tightly.

Step 8. Place the packages of meat in the refrigerator overnight (at least 3 hours).

Step 9. In the morning we take out the meat. Open a piece of pork and place strips of chicken fillet on one half. Sprinkle with diced sweet bell pepper. You can add a couple of chili peppers to it for those who like it spicy. And if peppers are not in season, you can replace them with carrots. The main thing is that it is bright.

Step 10. Cover the filling of the roll with the other half and tie it with thread so that when baking it the roll does not open, but has a beautiful and regular shape.

Step 11. Place the roll in a baking sleeve. We tie knots tightly on both sides so that the bag is tightly closed. Place in an oven preheated to 200 degrees for 30-45 minutes, medium heat.

Step 12. 5 minutes before the end of cooking, open the baking bag. Place in the oven for another 5 minutes until the roll is toasted on top and the top is golden brown. Then remove the roll from the oven and leave to cool. You can check if the roll is ready by piercing it to the middle with a knife. If the knife comes out easily, the meat is ready.
When the roll has cooled, cut the threads and leave it in the refrigerator for about 1 hour. Cut the cold roll into portions and serve.

Pork and chicken roll in the oven is ready! Bon appetit!