How Delicious And Satisfying To Celebrate Any Holiday (Part 2)

6. Veal in pomegranate juice

Ever need:

• 1.5 kg of veal (tenderloin),
• 2 tablespoons pomegranate seeds,
• 150 ml of pomegranate juice,
• 2 onions,
• 100 g butter,
• salt and ground pepper to taste,
• 4-5 sprigs of rosemary,
• 5-6 leaves of lettuce.

Preparation:

1. Wash, dry and cut the meat into large portions. Season each piece of meat with salt and pepper. In a hot frying pan with oil, fry the meat over a moderate heat, stirring, for 30 minutes.
2. Cut the onion into rings and add to the pan. Stir and simmer for 15 minutes. Pour in the juice and mix. Simmer for another 6-8 minutes. Put on a dish with lettuce leaves, garnish with pomegranate seeds.

7. Pork cutlets with pears

Ever need:

• 4 pears,
• 4 sprigs of sage,
• 3 red onions,
• 4 tablespoons vegetable oil,
• 300ml red semi-sweet wine,
• 4 pork cutlets on a bone,
• 150 g of Suluguni,
• salt, ground black pepper.

Preparation:

1. Wash the pears, dry them and cut them into slices, removing the cores and seeds. From the branches of sage, tear off the leaves. Peel the onion and cut it into half rings.
2. In a frying pan, heat 2 tablespoons of oil, put the onion with sage, fry for 3 minutes. Add the pears and fry for another 3 minutes. Pour in the wine, season with salt and pepper and simmer for 5 minutes over high heat.
3. Wash the pork cutlets, dry them, add salt and pepper. Fry both sides in the remaining oil until browned. Transfer to a mold, place the pears in the sauce on top, then lay the slices of Suluguni and bake for 10 minutes at + 180°C.

8. Pork in berry jelly

Ever need:

• 1 kg of pork leg,
• 2 tablespoons olive oil,
• 4 tablespoons of berry jelly (cranberries, cranberries, red currant),
• a pinch of ground black pepper, white pepper, cumin, cinnamon, ground cloves, ground chili and anise,
• salt.

Preparation:

1. Wash the pork and dry it with a paper towel. Ground black pepper, white pepper, cumin, cinnamon, cloves, chili to taste, anise and salt to taste, combine and mix well.
2. A piece of pork on all sides is generously rubbed with a mixture of spices, and then well lubricated with olive oil. Put the meat in a pan and put it in the refrigerator for 2 hours.
3. Preheat the oven to + 200°C. put the Pork in the form (do not grease with oil). Bake for about 1 hour, periodically turning and pouring the resulting juice.
4. Spread the pork with berry jelly and leave in the oven for another 10 minutes.

9. Texas-style pork ribs

Ever need:

• 4 tablespoons ketchup,
• 400 g tomatoes,
• 1 tablespoon ginger,
• 1 tsp chili,
• salt and pepper to taste,
• 1 tablespoon paprika,
• 1.5 kg of pork ribs,
• 100 ml vegetable oil,
• 4 tablespoons of honey,
• 4 tablespoons of wine vinegar.

Preparation:

1. Wash the brisket, dry it, and cut it into chunks of 2 ribs. Boil salted water in a pan and put the ribs in it. Bring to the boil again, then cook over a low heat without a lid for 30 minutes. Remove from heat. Allow to cool in the broth.
2. Mix the ketchup, honey, paprika, vinegar and oil in a bowl until smooth. Add salt and pepper. Put the ribs on the grill. Put it in a tray filled with 1 cm of water, lubricate with the prepared dressing.
3. Bake in a preheated oven to + 220°C for 15 minutes, turn once during cooking.

10. Fragrant pork ribs with carrot puree

Ever need:

• 500 g of pork ribs,
• 1 onion,
• 3 tablespoons soy sauce,
• 0.5 Cup of cognac,
• salt and pepper to taste.

For carrot puree:

• 4 carrots,
• 100 g sun-dried tomatoes,
• 10 pieces of olives,
• 1 onion,
• 100 ml dry white wine,
• 70 g grated cheese,
• 2 tablespoons soy sauce,
• pepper to taste.

Preparation:

1. Wash the ribs thoroughly and cut them into portions. Peel the onion and cut it into half rings. In a bowl, mix the soy sauce with the cognac and spices.
2. At the bottom of a deep dish, put the sliced onion, then the ribs. Pour a mixture of soy sauce and cognac with spices, put in the refrigerator for 1 hour. Preheat the oven to + 180°C.
3. Remove the ribs from the container in which they were marinated. Grease the baking sheet with vegetable oil and put the portion pieces there, and then pour the remaining marinade into it. Cover the baking sheet with foil, put it in the oven and bake for 30-40 minutes. Keep the ready-made ribs warm.
4. Prepare carrot puree. Peel the carrots and onions, cut them into large chunks, and mix them with the dried tomatoes. In a saucepan, pour vegetable oil, put the carrots, onions and tomatoes and cook over low heat, stirring, for 7 minutes. Add grated cheese and wine. Cook over medium heat until all the liquid has evaporated.
5. Put the vegetables in a blender and mash them. Cut the olives into circles. Put the vegetable puree in a saucepan, add the soy sauce and olives. Heat over a low heat for 5 minutes. Remove from the heat and leave in a warm place. Serve the ribs with mashed carrots.