A popular Ukrainian snack, or sandwich lard.
Lard twisted with garlic is a traditional Ukrainian appetizer, served for dinner not only in ordinary families, but also in many expensive restaurants: chefs offer visitors as a compliment small plate with a spicy spread on bread. The treat is invariably popular - often lard, twisted with garlic, is eaten even before the waiters serve the main course.
A similar appetizer is often prepared for the most popular Ukrainian first course - there is nothing better than rich red borscht with a slice rye bread, on which a generous layer of twisted lard is spread. However, even without borscht - as a regular snack - such a sandwich is quite good. Let's figure out together how to prepare it.
Ingredients:
a piece of lard weighing approximately 500 g;
5-8 cloves of garlic;
2/3 tsp. salt;
1/2 tsp. black pepper.
Question number one: where to buy lard. Let the shops and supermarkets rest on the sidelines, you go to the market, and there are no options. Look for a seller who does not sell meat every day, but brings home-grown brisket, ham and neck to sell. Well, and lard, of course. Stop here.
How to cook lard with garlic
Many people mistakenly believe that in order to prepare lard twisted with garlic, it is quite possible to buy a cheaper product - all the same, they say, it will not be visible what it was originally. It won’t be visible, that’s for sure, but don’t expect the taste of such a snack to be special: to get a wonderful dish, you need to buy wonderful products. Don’t save money: if you win three pennies, you will get a sea of disappointment and a bunch of vain expectations.
The lard for preparing such a snack should be soft, tender and, oddly enough, not smell of anything. Well, except that the skin may slightly give off the smell of burnt straw, which is used to burn pork skin. By the way, its thickness and density are also directly related to the quality of the lard: it is believed that the skin should be thin, soft and easily pierced with a knife.
When choosing lard, give preference to pieces of medium thickness: the layer is too thick of this product may well belong to an over-grown “piggy” - who knows how sinewy and dense it has become over many pig lives?
There is an old grandmother’s way of checking lard in markets: they run a fingernail over the surface of the product being sold, after which they estimate the amount of “skimmed” fat. If the lard is soft and of high quality, there will be a lot of it. Old, veiny, tough - not enough.
So, you're home - along with the lard, of course. We wash it and dry it with disposable towels to dry it a little.
We carefully cut off the skin - it’s in our hands. in this case completely unnecessary. In general, if you are a special fan of this delicacy, you can leave it, but still, the appetizer twisted with garlic should be soft, tender and homogeneous, so it is better to remove the skin.
Sometimes, by slightly prying it with a knife, you can gently pull it and remove the skin without special effort. If this does not work, lift it up with one hand, and with the other, using a knife, carefully separate it from the lard, trying to ensure that there is no second left on the first, and no first on the second.
After the skin is removed, cut the lard into medium-sized pieces - the shape is not important, this is done solely for the convenience of further work.
Garlic. Divide into cloves and peel. Determine the quantity yourself - there are no and cannot be any recommendations. Some people like it spicier, some don’t like a pronounced garlic flavor, others strive for the golden mean, and everyone has their own - so be guided by your taste.
Black pepper is a must. Main secret– the spice must be freshly ground. If you don't have a special mortar, use a pepper grinder. No grinder - place the peas between two layers of clean linen towel and give them a good rolling with the rolling pin. Pay attention to the degree of grinding - do not grind the pepper into fine dust; for this you can quite use a ready-made industrial grinder. ground product. It will be much tastier and more aromatic if the appetizer contains quite tangible pieces of pepper - hot, fragrant, dizzyingly tasty. However, this question can also be attributed to the taste preferences of a particular individual, so decide for yourself when to stop grinding black pepper.
Place lard, pepper, and garlic into a blender cup. Salt.
If you don’t have a blender, you can use a meat grinder (as our grandparents did for many decades).
Turn on, grind, check. If the mass has become homogeneous, tasty and savory snack ready.
If not, grind it a little more, check it - and then you can definitely take out a piece of rye bread, spread lard twisted with garlic on it, cut the ripe bread in half pink tomato and enjoy the sky, life, breeze, freedom and... and aromatic spread on sandwiches!
Lard with garlic should be stored in glassware under a tight-fitting lid. However, it is better not to store it - garlic loses its aroma over time, so such a spread should be done immediately before everyone sits down at the table.
Lard through a meat grinder is skipped so that later we can prepare a very tender and unusual appetizer. Even more than that, as a result you will get a pate of lard (lard) with herbs and a set of the most suitable spices and seasonings. Step by step recipe preparing delicious lard with garlic minced through a meat grinder thanks to detailed photo will provide you with fast and simple cooking this dish. This is especially true for those who like to exercise unusual recipes at home.
For greens, you can take dill, parsley or even mint leaves: it all depends on your personal gastronomic preferences. Garlic plays one of the main roles and how spicy your lard pate will be depends on its quantity. Such simple snack suitable even for festive table, because a neat roll interspersed with herbs and spices looks very attractive and appetizing. Let's start creating a snack from lard minced through a meat grinder.
Ingredients
Pork bacon (Lard)
(3-4 cloves)
Ground red pepper
Ground black pepper
(taste)
Cooking steps
You can use this for cooking unusual snack absolutely any lard to your taste. Carefully cut off the thick skin and pass the selected piece of lard through a meat grinder, then again.
In a bowl with lard ground in a meat grinder, add salt to your taste along with ground black pepper.
The amount of garlic, however, like all other spices, you can regulate yourself. Peel the garlic cloves and pass them through a press directly into a bowl of lard.
Purchase a fresh bunch of herbs to make this appetizer. Wash it, chop the leaves and add them to the rest of the ingredients.
At this stage, add red pepper to the dish and thereby give it a little spiciness. Mix all ingredients thoroughly until smooth.
Unroll the piece on a dry, flat surface cling film, place the entire resulting mixture in the center and carefully wrap the roll as shown in the photo. Carefully tie the edges of the film, then put the lard in the refrigerator. After 2-3 hours it will be possible to unwrap the lard, cut it and serve it. An excellent and simple appetizer of lard twisted in a meat grinder with garlic is ready.
Those who love lard will certainly like this version of its preparation, in which the lard is twisted through a meat grinder. The result is such a “spread” - very tender, satisfying and tasty. The tastiest thing is lard, twisted through a meat grinder, with garlic and herbs. This is exactly what our recipe will tell you about. The amount of salt, pepper, garlic and herbs in it is indicated approximately: if desired, add more or less to your taste.
Lard with herbs is stored in the refrigerator for a short time, 2-3 days. Therefore, it’s worth cooking with herbs in a small portion. Can be twisted large quantity lard, and add greens later, as needed.
If you decide, then be sure to serve this lard with it: these two dishes go very well together.
Ingredients:
- 0.5 kg of fresh lard;
- 0.5 - 1 teaspoon of salt;
- 1 coffee spoon of ground black pepper;
- 2 cloves of garlic;
- 5-6 sprigs of parsley.
Recipe with photos step by step:
You can also choose hard lard for twisting, from the head. It’s good if the lard has meat streaks - it will be tastier. It is best to buy lard at the market, choosing tarred lard - then the twisted lard will have a wonderful taste and aroma. Wash fresh unsalted lard thoroughly with running water and dry with a paper towel.
Remove the skin. Cut the lard into small pieces that will fit into the hole in the meat grinder.
We twist the lard through a meat grinder.
Add salt, freshly ground black pepper and pressed garlic. Mix thoroughly so that all ingredients are distributed evenly.
Wash and dry the parsley. Separate the leaves and remove the branches. Finely chop the greens.
Separate a small amount of lard (2-3 three-day amount), add chopped herbs.
Mix thoroughly. 
Transfer the finished twisted lard into a container or jar, close the lid tightly and store in the refrigerator. And if necessary, take it out, spread it on black bread and enjoy!
See also,
This is truly a Ukrainian appetizer; I think it has always been prepared in Ukraine. Ukrainian appetizer with lard and garlic is very filling and high in calories, especially since it is not perishable product and if you store it in the refrigerator, it can be eaten for a month. In ancient times, ordinary workers took this snack with them to the field, with a piece of bread. Prepare it in advance and take it with you on a picnic or give it to your husband while hunting or fishing, accompanied by a glass of vodka. And also with pickled cucumber This kind of lard with garlic will sell with a bang, and they will also praise you.
Categories:
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time:
40 minutes
Exit: 700 grams
Ingredients for lard and garlic appetizer
- lard - 0.5 kg
- onions - 1-2 pcs
- garlic - 1 head
- salt - 1 tsp, spoon
- ground black pepper - 0.5 tsp
Step-by-step recipe with photos
The products that we will need to prepare this simple and at the same time satisfying Ukrainian snack with lard and garlic are very simple, and these are: lard, salt, garlic, onion, ground black pepper. also in this type For appetizers, you can add herbs or bell peppers.
Lard for this recipe You can take any, fresh, frozen or salted from a jar. If you take frozen food, you must first defrost it completely.
We remove the skin from the lard; we don’t need the skin, it will only spoil the dish.
Cut the lard into small pieces about 2 by 2 centimeters and place in a blender bowl.
Onion We peel the garlic, and we also peel the garlic. If your family likes spicier foods, then you can use more garlic.
Cut the onion into several parts. approximately 3 by 2 centimeters. Or you can chop it even smaller. You don’t have to cut the garlic at all; it will grind well in a blender. Add salt; if the lard was pre-salted, keep this in mind so as not to over-salt the dish. Also add ground black pepper to the blender bowl.
Grind in a blender in homogeneous mass. The mass should be creamy, without lumps or pieces. I’m in my blender, and I have it with a power of 900 W, grinding for 3-7 minutes.
And if you don’t have a blender, then all the ingredients can be ground through a meat grinder, and then add salt and pepper to the resulting mass and mix well.
Spread the resulting snack on a piece of bread. You can decorate the top of the sandwiches with cucumber or herbs.
Bon appetit!
In order for the lard to be tender and literally melt in your mouth, it is very important to initially choose quality product. Suitable for pickling fresh lard with soft thin skin. It is easy to check the quality of the product. Pierce it with a knife. If the knife goes into lard as if it were soft butter, you can safely take it. If the knife encounters obstacles along the way, the final product will be tough, so it is better not to use such lard. Use only coarse rock salt; extra salt is not suitable for pickling. The quantities indicated in the recipe are approximate. Over time, you will find the optimal proportions for yourself. You can experiment with this recipe and add various herbs and spices that you like.
Take enamel or glass deep container and generously sprinkle the bottom with salt.
Coat each piece of lard with salt with your hands and place it on the bottom of the pan, skin side down, tightly next to each other. In the case when there are more than one layers, we adhere to the principle of skin to skin, pulp to pulp. That is, the second layer must be laid with the sandpaper up, the next one again with the sandpaper down, and so on. Place the tightly packed lard and salt in the refrigerator under pressure for a day.
After 24 hours, prepare our mixture of garlic and dill. To do this, squeeze the garlic into a separate container and pour in the dill. Pepper the mixture and mix thoroughly.
We take out our salted lard, which has released its juice, and wipe off excess moisture and salt with a paper towel. Using a spoon, coat each piece of lard with a mixture of garlic and dill and wrap it in cling film.
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