What to cook from boiled pork, beef, chicken, turkey for main course, quickly and tasty. Photo

Complexity

Easily

Author of the publication

Lyudmila Kovaleva

Often, after cooking, boiled meat remains, which can become the basis of many dishes. For cooking you can use pork, beef, poultry. This dietary product can be included in the menu while losing weight. Let's look at several available recipes.

The easiest chicken recipe

You can make tender and soft chicken balls from boiled meat. The dish will be a good option for a children's dinner.

Since a boiled product is already used to make the delicacy, the cutlets can be fried for a few minutes.

What ingredients will you need?

The food items needed to make a meat-based dish are listed in the following list:

onion – 150 g;
oil – 30 ml;
meat – 700 g;
bell pepper – 100 g;
ground dried pepper – 5 g;
table salt – 11 g;
dill – 1 bunch;
egg – 55 g.

It is permissible to use sirloin or breast as chicken meat, since they are softer and lower in calories. Instead of chicken, you can use beef. The latter must be young. Thanks to this, the cooking process will not take more than 30 minutes. If you use old beef meat, you will have to spend about 1 hour 30 minutes cooking.

Step-by-step cooking process

You can make a chicken dish by following these steps:

The meat must be washed, placed in a pan, filled with water and boiled until tender.
Then the product should be cooled and ground together with pepper and peeled onions.
Then you will need to add herbs, eggs and spices to the ingredients.
The components must be brought to a homogeneous mass and semi-finished products in the form of meatballs must be made from it.

At the end, meat cutlets based on boiled meat will need to be fried on both sides and the treat will be served to the table for tasting.

Serving rules, decoration

Mashed potatoes or rice or buckwheat porridge are suitable as a side dish. If porridge will be served with the meatballs, it is advisable to additionally prepare tomato sauce so that the product is not too dry.

From pork

You can make a very tasty roll from boiled pig meat, which can serve as a second course for lunch or dinner. The delicacy can be served on a holiday table.

What to cook from boiled pork meat? A simple recipe to make a brisket roll.

To improve the taste, it is recommended to stuff the pork with onions and carrots.

What ingredients will you need?

The ingredients required to create a pork dish are described in the following table:

Required Products	Required quantity
Peppercorns	to your taste
Table salt	of necessity
Pork breast	1 kg
Garlic	3 slices

To give the roll a special flavor, it is recommended to place bay leaves in the middle of the breast. From the specified number of components you can make 5 servings.

Step-by-step cooking process

The step-by-step process for creating meat-based treats is shown in the following paragraphs:

You will need to cut off the edges of the pork breast to make the piece more even. If desired, you can cut off the skin.
The meat must be rubbed with dried spices and table salt. Peppercorns need to be crushed by rubbing them in the middle of the breast.
Garlic cloves must be peeled, washed and finely chopped. Then the vegetable will need to be sent to the breast. The resulting workpiece should be wrapped in a roll and tied with thread.
The brisket must be placed in a special baking sleeve or a tight bag.
The product should be placed in a pan and completely covered with cold water. The fire power should be medium. The cooking process should take approximately 2 hours.
At the end of the specified period of time, you will need to turn off the fire and let the roll sit a little for 60 minutes.

Afterwards, you need to transfer the pork belly to a flat plate and wait until the excess liquid comes out of the product.

Serving rules, decoration

Before serving, the pork roll must be cut into portions and sprinkled with herbs on top. The meat delicacy goes well with fresh or canned vegetables, mashed potatoes and rice porridge.

Boiled chicken mousse

Store-bought pates and sandwich spreads contain artificial additives and other harmful substances. An excellent natural substitute would be homemade chicken mousse. It can be used to make sandwiches, canapés or fillings for baked goods.

Ingredients:

0.6 kg champignons,
chicken carcass,
2 onions,
carrot,
bunch of dill,
salt,
a pinch of sugar
pepper.

Cooking method:

Wash the carcass, remove skin and fat, and then divide it into parts.
Place them in a saucepan, cover with cold water and cook for 1.5 hours.
After this, add half a bunch of dill, turn off the heat, cover the pan with a lid and cool completely.
Cut the onion into cubes, slice the mushrooms, and grate the carrots.
Fry them in hot oil until golden brown and then cool.
Separate the bones from the boiled meat and place the pulp in a blender bowl.
Grind until pureed, adding a little broth.
Add chopped dill, fry and wipe again until smooth.

Store the mousse in the refrigerator.

Beef

You can easily make a fragrant and juicy vegetable stew from boiled beef meat. The latter consists of tomatoes with zucchini, celery, hot peppers and carrots.

Spices and garlic give the delicacy a piquant and rich taste.

What ingredients will you need?

The necessary food products for making a beef-based dish are listed in the following list:

boiled beef – 300 g;
green onions - as needed;
zucchini – 500 g;
onion – 75 g;
sunflower oil – 30 ml;
carrots – 75 g;
bell pepper – 200 g;
hot pepper – 40 g;
table salt - as needed;
tomatoes – 200 g;
celery - to your taste;
garlic – 1 clove.

Instead of zucchini, it is permissible to use eggplants. From the specified number of components you can make 4 servings.

Step-by-step cooking process

The detailed process of making the flavorful beef dish is described in the following steps:

Onions and carrots must be peeled, washed and cut into any shape.
You will need to wash the zucchini with bell pepper and cut it into medium-sized cubes.
Pour vegetable oil into a saucepan and heat it well. Then you need to fry the onions and carrots on it and after 2 minutes. add boiled beef cut into pieces and bell pepper with zucchini.
Next, you will need to add the whole hot pepper, salt and, stirring the ingredients, cook the dish until the zucchini becomes soft.
At this stage, chopped tomatoes with celery, chopped herbs and garlic should be added to the vegetables.

After thorough mixing after 15 minutes. the finished dish should be served to the table.

Serving rules, decoration

After cooking, it is advisable to leave the stew for 15 minutes so that all components fully release their taste and smell. It is advisable to eat the product warm, accompanied by a slice of bread.

Boiled beef cutlets

If you happen to have a piece of boiled meat in the refrigerator, you can prepare cutlets that taste just as good as a dish made according to a classic recipe. The prepared products are enough for about 3 servings.

Ingredients:

0.5 kg boiled beef,
2 onions,
1/4 tbsp. sour cream,
nutmeg,
ground pepper,
salt,
1 tbsp. a spoonful of vegetable oil,
breadcrumbs,
grape seed oil for frying.

Cooking method:

Cut the peeled onion into 4 parts and grind with the meat through a meat grinder.
Add egg, sour cream, vegetable oil and spices to taste. Mix everything well until you obtain a homogeneous consistency.
Form cutlets and roll them in breadcrumbs.
Place in a frying pan where you need to preheat some oil. Fry on both sides until golden brown.
Serve with any side dish.

From lamb

You can prepare a very appetizing, hearty and nutritious dinner from boiled lamb meat, complemented by dumplings and caper sauce. The product is quite high in calories, so portions should be small. Otherwise, you can ruin your figure.

What ingredients will you need?

You can make a lamb dish yourself if you have the following food products:

lamb broth – 250 ml;
canned capers – 1 tbsp. l.;
onion – 300 g;
butter – 50 g;
finely chopped parsley – 10 g;
milk – 250 ml;
medium carrots – 300 g;
flour – 266 g;
lamb pulp – 1.5 kg;
pepper - as needed;
pearl barley – 50 g;
table salt – 11 g;
chopped lard – 60 g;
soda – 5 g;
vinegar – 5 ml.

The back or rump of lamb is suitable for cooking.

To create a sauce, it is permissible to use margarine instead of butter. The replacement will not affect the taste in any way.

Step-by-step cooking process

Creating a lamb-based dish is possible by following these steps:

To make dumplings, in a separate container you need to mix 144 g of flour, finely chopped lard, soda, chopped onion, parsley, pepper, salt and cold water.
From the ingredients you need to knead a stiff dough and form it into 12 balls. The workpieces should be placed in boiling, lightly salted water or meat broth for about 30 minutes.
Creating the sauce is based on mixing butter, flour, milk, lamb stock, salt and pepper.
The components must be placed in a saucepan and, stirring constantly, bring to a boil, keeping on fire for 3 minutes. At the end, the gravy will need to be supplemented with vinegar and capers.
Afterwards, place the meat in a large saucepan, pour in salted cold water and simmer on low heat for about 30 minutes.
Then add the washed pearl barley, and after 30 minutes. put vegetables.

After 2 hours 30 minutes. cooked meat must be served together with pearl barley and vegetables.

Serving rules, decoration

At the end of cooking, it is recommended to sprinkle the product with chopped parsley leaves. Top the delicacy with caper sauce and add dumplings.

Turkey

You can prepare a fairly nutritious and healthy delicacy from boiled turkey meat, since turkey belongs to the category of dietary foods. To improve the taste, the product is supplemented with a sauce made from white wine and mushrooms. The gravy goes well with breast and other parts of turkey meat.

What ingredients will you need?

To make a turkey-based dish, you need to purchase the following ingredients:

white wine – 70 ml;
turkey – 1 kg;
laurel leaf – 3 pcs.;
onion – 150 g;
any fresh mushrooms – 150 g;
carrots – 75 g;
table salt, pepper - as needed.

It is permissible to use champignons or wild mushrooms as mushrooms. The latter are characterized by a richer taste and aroma. Therefore, a sauce based on them will turn out much more appetizing than one made from champignons.

Step-by-step cooking process

Creating a fragrant treat is based on the following steps:

Turkey meat should be washed, cut into arbitrary pieces and placed in a saucepan, adding 1 coarsely chopped onion, bay leaf and carrots cut into rings.
The ingredients should be poured with boiling water and put on fire, boiling the components for 1 hour.
After the allotted period of time, the boiled turkey meat and vegetables must be removed to the side. Then you need to measure out 400 ml of broth, pouring it back into the pan. You will need to place the onion, cut into half rings, and the mushrooms, chopped into strips, into the container, boiling the ingredients for another 60 minutes. At the end you need to add salt to taste and wine.
Afterwards, cool the mushroom sauce, grind it in a blender and add ground pepper to taste.

Turkey pieces need to be poured with hot sauce, serving the treat to the table for tasting.

Serving rules, decoration

Baked vegetables, boiled pasta or porridge are suitable as a side dish.

Homemade pate

This pate can be prepared from chicken fillet or turkey meat. Walnuts will give it a special piquancy. And the pate turns out to be tender and simply melt in your mouth!

Compound:

0.6 kg chicken meat;
refined sunflower oil;
4 onions;
carrot root vegetable;
0.2 kg walnuts;
½ tsp. salt;
ground nutmeg;
ground pepper;
2-3 garlic cloves.

Preparation:

Peel the carrot root, onion and garlic cloves.
Wash the carrots and boil until tender.
Wash the chicken meat and set it to boil in salted water.
Finely chop the onion and sauté in sunflower oil until golden.
Cool the finished meat slightly and cut into arbitrary pieces.
Cut the carrots into several parts.
Place carrot root vegetables and meat into a blender container.
Peel the walnuts and add to the rest of the ingredients.
We'll also send the peeled garlic there.
Add broth to taste, use a blender and turn the ingredients into a puree of a homogeneous structure.
Salt the pate, season with nutmeg and ground pepper, stir.
Add onion to the pate.
Let's use the blender a little more.
The finished pate should have a uniform structure without lumps.

Advice! You can add butter to the chicken pate. It will give the dish delicate notes and a unique aroma.

From veal

The veal can first be stuffed with vegetables in the form of carrots, spinach, leeks, and then boiled. Thanks to this, the delicacy acquires a more piquant and rich taste. The meat becomes tender, juicy and appetizing. Stuffed veal is good for dinner and serving on a holiday table.

What ingredients will you need?

The components needed to create a veal-based dish are listed in the following paragraphs:

cloves – 3 buds;
green part of the leek - at your discretion;
laurel leaf – 2 pcs.;
onion – 150 g;
ghee - to your taste;
carrots – 150 g;
flour – 90 g;
veal ham – 2.2 kg;
peppercorns – 4 pcs.;
table salt - as needed;
light part of the leek - at your discretion;
spinach – 400 g;
eggs – 165 g.

Veal ham must come in one piece and not contain bone. The above components are enough to make 10 servings.

Step-by-step cooking process

Creating a veal dish is possible by following these steps:

Pour liquid for cooking spinach into a container, and boil 2 eggs in a bowl.
Onions and carrots need to be peeled and peeled.
For the filling, 1 carrot with 1 onion and the light bottom part of the leek should be washed and finely chopped.
In a saucepan you need to heat the oil and fry the vegetables over medium heat for 4 minutes, after which you will need to transfer them to a bowl.
Spinach should be cut into strips and left for 2 minutes. in boiling water, and then transfer to a colander to drain the remaining water.
Boiled eggs will need to be peeled, chopped and placed in a container with vegetables. Then you need to add spinach with flour, table salt, ground pepper and raw egg, stirring the filling well.
You will need to inspect the ham by almost moving one layer away in thickness, and making a pocket in the second.
Next, no more than 1/3 of the thickness of the meat piece will require a longitudinal cut with a knife, not bringing the knife to the end of the edge by approximately 20 mm. Then the layer needs to be tilted to the side, and a pocket for the filler should be made in the thicker part.
Afterwards, you will need to fill the pocket completely with the filling, covering it with the top layer. The cut will need to be secured with toothpicks and wrapped with thread. It is permissible to sew the ends so that the filling remains inside.
The workpiece should be placed in a pan of suitable size, pour boiling water, add carrots with onions and the green part of the leek. The composition must be supplemented with cloves, bay leaves, pepper and salt.
When the contents boil, you will need to remove the foam, cover with a lid and simmer over low heat for 1 hour 30 minutes.

The finished ham should be placed on a plate and covered with foil or film for about 20 minutes. Afterwards, you should remove the toothpicks and thread, cut the meat and serve the treat to the table.

Serving rules, decoration

The stuffed meat dish goes well with mashed potatoes, rice porridge and fresh vegetables. Cucumbers and tomatoes are suitable as the latter.

What to cook from boiled pork - Answers and tips

Pork roll - non-specialized rules and production methods

If you are planning a grand celebration or a modest home holiday, and you want to amaze your household and guests in full, a pork roll will help you! It is rightfully considered the pinnacle of culinary art, the star of the festive table. Imagine how pleased your guests will be when they taste not just meat, but a layer of tender pork, decorated and cooked in an appropriate manner.

We all know what a rolled mass is. Traditionally, this is a dish (often with filling) rolled into a delicious tube. So the pork roll is prepared using the same method. Take a large, wide and flat layer of pork, beat it with a kitchen hammer on both sides, process it with spices and roll it tightly so that there is no air space left between the layers.

To prevent the pork roll from falling apart during cooking, it must be tied with strong twine (threads). If the roll is not too large in size, it can be secured at the edges with wooden toothpicks. The next stage is heat treatment. In most cases, pork rolls are baked in the oven, but if you are preparing mini rolls, you can fry them in a frying pan. Some people prefer to boil the products and then freeze them. There are many options for making pork rolls.

Pork roll - food preparation

The highlight of our roll is the pork. To prepare the dish, it is advisable to use those parts of the carcass that are made up of alternating layers of lard and meat (the perfect version is the peritoneum). So, if you bought a similar part, great! Now let's start preparing the roll. It is fundamentally important that the meat layer has as smooth a surface as possible (we achieve this with a knife) and is not too thick, otherwise it will not roll up well.

Pork rolls are often made with filling, which is placed on a layer before rolling. As a filling, you can use any ingredients that go well with pork (mushrooms, cheese, minced vegetables, etc.). In addition, we definitely need spices in order to highlight the taste of the dish, make it more refined, catchy and rich.

Pork roll - the best recipes

Recipe 1: Pork roll with prunes

The successful combination of pork meat and prunes has been known in the distant past. Its soft, slightly smoky taste gives the pork roll a special piquancy. In this recipe, prunes, together with cheese and walnuts, are used to fill mini-rolls, which we will fry in a frying pan rather than bake in the oven.

— 700 gr. pork fillet - 120 gr. prunes - 60 gr. walnuts - 100 gr. Dutch cheese - two eggs - breadcrumbs - pepper, salt to taste - spices for meat - vegetable oil

1. Prepare the filling. Grind the nuts (by hand or using a blender) until crumbly, it is fundamentally important that the nuts do not turn into dust. Wash the prunes and finely chop them. Grate the Dutch cheese. Mix nuts, cheese and prunes until smooth.

2. Cut a sufficiently large piece of pork into plastic pieces one centimeter thick, cover with film and beat on both sides. Now coat the pieces with spices (or salt + pepper).

3. Place some of the filling on the meat layer, distributing it over the middle layer. Roll the pork into a roll, securing the edges with a wooden toothpick. We form the second roll, etc. until the meat and filling are gone.

4. Beat the eggs in a bowl, lightly salting them. Dip our rolls into the egg mixture, and then roll in breadcrumbs. Heat the frying pan, add oil and fry the pork rolls over medium heat for about 20-30 minutes, depending on the thickness of the products.

Remove the toothpicks from the finished rolls and cut them into narrow slices. Serve with a side dish or, after cooling, as a cold appetizer.

Recipe 2: Pork Belly Roll

There is one excellent place on the belly of a young pig, and it is called the peritoneum, with even layers of muscle fibers and a very tender, narrow skin. If you have the opportunity to buy just this part of the carcass, be sure to do so, because pork belly roll is something delicious. If such a part is not in the refrigerator (or store), it is possible to use any oblong muscle of a pork carcass with layers of fat.

— 350 gr. pork belly - three cloves of garlic - spices for meat - salt, pepper to taste

1. We divide the peritoneum into large layers, lay them out on the table and cut off part of the sebaceous layer with a sharp knife. We should have two even layers.

2. Now we will peel the garlic, cut it with a knife into fairly large pieces and press it into the meat, piercing it in several places with a knife (we do not pierce it all the way, so that there are no holes).

3. Lubricate the layers on top with spices for baked pork or use salt and pepper. Tightly roll the pork layers into rolls. To prevent them from falling apart during baking, we tie them together with a mesh using strong thread.

4. Wrap the rolls in baking sleeves, and then place them in an oven heated to 200 C for forty minutes. Once the sleeves are finished, open the top and let the rolls brown for about ten minutes.

Recipe 3: Pork roll with mushrooms

The roll is made from a single piece of pork belly. The piece should not be too thick, so that it is easier to roll into a roll. You can use mushrooms according to your taste.

- 2 kg of peritoneum - 300 g. mushrooms (for example, champignons) - seven medium cloves of garlic - two or three sprigs of dill - ground coriander one teaspoon - half a teaspoon curry - four tablespoons. tablespoons sunflower oil - salt to taste

1. Grind three cloves of garlic, mix it with salt, curry and coriander. Grind the mixture with your hands. We wash the peritoneum and, if necessary, cut off some of the fat. After this, lightly beat off a piece and coat it with the spicy mixture.

2. Chop another garlic into narrow slices and fry it until golden brown. After that, add the mushrooms and fry them for about six to seven minutes. Then add finely chopped dill and salt the filling to taste. Stir and remove from heat.

3. Lay out the peritoneum on the surface of the table or board and spread the filling onto it, leveling it. We roll the meat tightly into a roll and secure it with twine so that it does not fall apart.

4. Place on a greased baking sheet and place in the oven for two hours. Bake at a temperature of 180 C. When the roll is covered with a varnished, appetizing crust, it is ready. Extract, cool slightly and cut into narrow slices. When serving, the pieces can be decorated with tomato slices and herbs.

Recipe 4: Spicy Pork Roll

The roll prepared according to this recipe must be boiled and then frozen in the freezer. The roll is used as a cold snack, served with bread.

- 1 kg of pork peritoneum - to taste salt - peppercorns - 500 gr. spinach (greens) - 200 gr. tarragon (greens) - a few handfuls of onion peels - one onion - two cloves of garlic

1. Cut the peritoneum with layers of fat into wide layers, lay them skin side down. Salt the surface and sprinkle with coarsely chopped peppercorns.

2. Chop all the greens and distribute them evenly over the piece of pork. After this we roll up the rolls. We tie them with strong threads and wrap them in gauze, folded in two or three layers.

3. Fill the onion peel with water, throw the onion, cut into four parts, and a couple of peppercorns into the container. Bring the solution to a boil, lower the pork rolls into it and cook until tender (about two hours).

4. While the rolls are cooked, take them out and roll them in garlic mixed with a small amount of salt and pepper. Place in the refrigerator until hardened, pressing down with a heavy weight on top.

Pork roll - necessary recommendations from skilled chefs

To make pork roll, it is preferable to choose meat from a young animal. If you start using the meat of a old pig, then use a little trick before baking: stew the roll or boil it for a few minutes;

Many housewives add liquid smoke to pork rolls, which gives the product a smoky taste, but skilled chefs do not advise doing this, because liquid smoke contains thousands of carcinogens, which, accumulating in cells, cause their mutation.

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From lamb

Boiled lamb meat goes well with potatoes, onions and sour cream. Since the delicacy is not too high in calories, it can be consumed by those who adhere to a diet and breastfeeding. The dish can be given to children to try. The lamb comes out very tender and soft.

What ingredients will you need?

Making a dish based on lamb meat is possible if you have the following ingredients:

water - at your discretion;
potatoes – 600 g;
onion – 150 g;
flour – 60 g;
boiled lamb meat - as needed;
pepper, herbs - at your discretion;
table salt, bay leaf - to your taste;
sour cream – 250 g.

If desired, the dish can be supplemented with fresh tomatoes and bell peppers. They will add a slight sourness to the delicacy.

Step-by-step cooking process

You can create a dish of lamb meat by following these steps:

The potatoes need to be peeled, cut into cubes and placed exactly half in a pan with half of the chopped onion.
Then you will need to place half of the chopped boiled meat on top and pour hot water over the products about 2 cm above their level.
Next you need to add peppercorns, table salt and bay leaf.
Afterwards, the ingredients must be boiled for 30 minutes. Then you need to add flour diluted with sour cream, stir well and simmer for 10 minutes.

After the required time has passed, the dish must be decorated with herbs and the treat must be served at the table for tasting.

Serving rules, decoration

It is advisable to consume the product hot. If necessary, you can prepare fresh vegetable salad and bread slices. It is permissible to sprinkle the treat on top with chopped green onions or parsley leaves.