The feasting always want to cook something special, original. Remarkable dishes are designed not so much to saturate as surprise guests interesting taste and delicate texture. Thus it is desirable that their preparation does not take too much time. Meat with pineapple - the perfect choice for a holiday: a dish prepared quickly, looks impressive and has a superb flavor.

Why pineapple

Tender meat of young animals, as a rule, does not need special treatment, and exotic spices - it simply with salt and fry or extinguish. But this does not mean that from an old meat can not cook a delicious dish - just have to tinker with it. There are many culinary tricks to turn stringy tough meat in a delicious dish. For example, marinating meat makes it softer and faster cooking. The basis for the marinade is usually some kind of acidic substance - acid alter the structure of the meat, making it softer and more gentle. Sometimes acid is added to the meat and putting - so prepared, for example, the meat in wine in Burgundy, meat in cream or tomato sauce.

I must say that not only softens marinating the meat, but also imbues it with new flavors and tastes. For this, generally used herbs and spices. Sometimes, if the base of the marinade itself fragrant spices no longer need.

Pineapple juice and pineapple sauce as a marinade has its own unique advantages. Contained in a pineapple bromelain enzyme complex loosens the meat by breaking down proteins. Young enough to hold the meat in the marinade just half an hour, and best left to the tough couple of hours. Too long to keep the meat in the marinade is undesirable, as it may become flabby. At the same time it facilitates and bromelain digestion of meat by the human body.

How best to use pineapple to soften the meat? The easiest way to chop a couple of slices of pineapple puree, add soy sauce, red pepper and aromatic herbs, and coat with the mixture pieces of meat. You can also use pineapple juice or stew meat with small pieces of fruit. Another method - stuffed with meat or poultry pineapple. In this case, pineapple aroma permeates every dish.

Pineapples in "pockets"

To prepare this dish best fit fresh beef or lean pork Pork - meat guide . Per kilogram of meat should take two hundred and fifty grams of canned pineapple, five hundred grams of cheese durum (better to take the cheese witty), a couple of cloves of garlic, four tablespoons of vegetable oil, egg, some flour, mayonnaise or sour cream, mushrooms, herbs, salt and pepper taste.

Meat cut into slices across the grain size of the palm of a thickness of two centimeters. Rub the pieces out with salt, pepper and crushed garlic and leave for ten minutes. Then with a sharp knife carefully cut each piece of "pocket" into which to put a plate of cheese and slices of pineapple. Dip each slice of meat beaten with salt and pepper egg, carefully roll in flour and fry quickly in hot oil until golden brown.

Then add up all the pieces of meat in a deep bowl, add a couple tablespoons of pineapple syrup, spread with sour cream Smetana: untold riches of Russian cuisine   or mayonnaise and bake in the oven until cooked. Ready "pockets" decorate marinated mushrooms, fresh lettuce and herbs. Thus prepared meat turns tender and wonderfully fragrant. To him well suited sharp spicy sauces.

Maria Bykov

Related Articles

Dried pineapple: a useful snack

The sauce with pineapple: original and easy

Pineapple and cheese - an interesting combination

Cake with pineapple - a wonderful treat for tea