Easter 2021: TOP 5 hot dishes

We offer you to try delicious recipes of hot dishes for the Easter table. They will definitely not leave anyone indifferent thanks to their amazing taste and aroma. Prepare more portions, because you will definitely be asked for a supplement.

MustHub has collected the TOP 5 recipes for hot dishes for Easter. The ingredients for them need the most ordinary, but the result will certainly exceed all expectations.

Pork knuckle in beer

Ingredients:

• Pork knuckle 1 pc.
• Dark beer 1 l
• Black pepper peas 10 pcs.
• Carnation 10 pcs.
• Garlic 3 cloves
• Honey 2 tbsp.
• Mustard 2 tbsp.
• Seasoning for frying meat 2 tbsp.
• Salt 2 tsp.

Preparation:

1. Mix 1 tablespoon of meat seasoning, honey, mustard and salt.
2. In the beer, stir in the remaining meat seasoning, cloves and black pepper. Leave it for 2 hours.
3. Wash the knuckle and make cuts on the skin. Coat the knuckle with mustard and spice sauce.
4. On each side of the knuckle, make 3 deep punctures. Cut each clove of garlic in half and put the halves in this incision, pre-greased with sauce.
5. Leave the knuckle in the refrigerator for 2 hours.
6. Fill the knuckle with the prepared beer and put it back in the refrigerator for 6 or more hours. After that, turn it over so that the beer is absorbed from all sides. Leave it for a few more hours.
7. Put the knuckle in the baking sleeve and send it to the preheated oven to 200°The size of an oven. Bake for 1 hour, then reduce the temperature to 180°C and bake for another 1-1. 5 hours.

Bigus with meat and cabbage

Ingredients:

• 300 g pork,
• 300 g raw cabbage,
• 300 g sauerkraut,
• 2 onions,
• 1 carrot,
• 200 g of champignons,
• 1 bunch of herbs (dill, parsley),
• 100 g prunes,
• 2-3 tablespoons vegetable oil,
• 2 bay leaves,
• 5 peas of allspice,
• pinch of ground coriander,
• ground black pepper to taste,
• sugar to taste,
• salt to taste,
• 100-200 ml of brine or water.

Preparation:

1. Chop some fresh cabbage. Rub the carrots on a grater. Chop the onion. Cut the prunes into small pieces. Cut the mushrooms into thin slices. Cover the greens.
2. Fry small pieces of meat in a hot frying pan on all sides for 5-7 minutes. At the end, add salt and pepper and remove from the pan.
3. Spasseruy onion 3-5 minutes, add carrots and fry for another 5-7 minutes.
4. Add the raw and sauerkraut, mushrooms to the pan and fry over medium heat for 10 minutes.
5. Then turn down the heat, pour in the brine, cover, and simmer, stirring occasionally, for about 20 minutes.
6. Add the meat, spices, salt, sugar to the cabbage and cook under the lid for 40 minutes.
7. At the end, sprinkle with herbs and let the bigus brew.

Meat in French

Ingredients:

• 500 g pork,
• 2 onions,
• 2 cloves of garlic,
• greenery
• 100 g hard cheese,
• 100 g cream cheese,
• 200 g of mayonnaise,
• 1 tablespoon vegetable oil,
• pinch of ground coriander,
• ground red pepper to taste,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. To make the meat in French more juicy and tender, it is better to take pork with streaks of fat-neck. Cut the pork across the fibers in small pieces.
2. Beat off the meat, salt and sprinkle with spices.
3. Cut the onion into rings.
4. Rub the hard cheese on a medium grater.
5. Pass the garlic through the garlic bowl. Chop the greens. Mix mayonnaise, cream cheese, herbs and garlic.
6. On a greased baking sheet with vegetable oil, put the beaten meat, anoint it with the sauce on top, then put a layer of onions and smear the sauce again. On top of the meat in French, sprinkle with grated cheese.
7. Send the meat to preheated to 200°Remove from the oven and bake for 30-40 minutes. Serve the meat in French style with your favorite side dish, vegetables and herbs.

Baked mackerel

Ingredients:

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• 2 fresh frozen mackerel,
• 1 lemon,
• 2 cloves of garlic,
• greenery,
• 1 teaspoon vegetable oil,
• allspice to taste,
• ground black pepper to taste,
• salt to taste.

Preparation:

1. Defrost the mackerel, cut it up, wash it well and dry it with a napkin. On both sides of the fish, make transverse incisions about 3 cm apart.
2. Cut the lemon into thin half-rings. Chop the greens. Finely chop the garlic. It is better not to use a garlic press, so that the garlic gives the fish its smell, and not its sharpness.
3. Rub the mackerel inside and out with salt and black pepper.
4. Mix garlic with allspice and smear this mixture on the sides of the mackerel. Also, put lemon slices in the incisions.
5. Lubricate the baking dish with vegetable oil, put the mackerel on it and send it to the oven, preheated to 180°C.
6. The mackerel in the oven will be ready in 20-30 minutes, depending on the size of the fish.
7. Take out the hot fish, put it on a plate and serve with the herbs.

Scrambled eggs in bacon batter

Ingredients:

• Puff pastry 250 g
• Eggs 4 pcs.
• Bacon 100 g
• Hard cheese 100 g
• Mustard 3 tbsp.
• Greens to taste
• Salt 1 tsp.

Preparation:

1. Roll out the dough and cut it into 4 squares.
2. Place the squares in the molds so that the dough covers their bottom and walls.
3. In a preheated 180°C oven, bake the squares until golden brown, about 7 minutes.
4. Thinly slice the bacon and fry a little in a frying pan or baking sheet.
5. Rub the cheese on a grater and mix it with the mustard.
6. Put the cheese in the molds with the dough, break 1 egg, spread out the bacon, salt and once again sprinkle with cheese. If desired, you can add your favorite spices.
7. Place in the oven for 5-10 minutes.
8. Garnish the finished eggs with herbs.

Bon Appetit!