Assorted meats: recipes with photos. Decoration of a meat plate

No holiday can do without a meat cut. Of course, supermarkets sell a lot of ready-made products in order to make a meat assortment. But you can do everything yourself so that the result is a real work of culinary art. Let's look at some interesting options.

What products to use for meat assortment?

To prepare a meat assortment, you can take any meat products. It can be cold-boiled pork, and balyk, and sausage, and brisket. Moreover, you can use your own meat. A few recipes we will give in our article. In general, there are no rules and restrictions. Rely on your taste.

How to decorate a variety of meat?

If you want to diversify the festive table, then you can not do without meat. But the main thing here is to remember that much depends on the submission. If you just cut the same sausage and balyk, it will not be original. You need to arrange everything so that it looks like a culinary masterpiece.

To make the meat cut beautiful, it is good to take advantage of the leaves of green salad, slices of cucumbers, cherry tomatoes, olives, olives, curly parsley. Take everything that is at hand and, as they say, fantasize. We give some examples of how to serve cold cuts. Registration (photos used in the article, show a lot of options) should be bright and original.

Little tricks

Assorted meat will look nice if the chopped balyk roll in the form of a tube or roll. In addition, you can stuff these envelopes with pate and add vegetables, you will get a more satisfying snack. In the middle of the serving dish you can put sauce, ketchup, mustard. Bright turns out jewelry from pomegranate seeds. And from the green onions you can make a curly streamer.

Assorted meat, as, indeed, and fruit, can be decorated with fresh flowers. Such cutting will look very festive and exotic.

Even the most common sausage, decorated with several branches of arugula, looks appetizing and very attractive, no worse than in a restaurant. So do not hesitate to experiment in your culinary work.

Excellent appearance is sliced, decorated with leaves of Peking cabbage, canned corn, peas. It is perfectly combined with grapes, lemon and kiwi.

In expensive restaurants for giving refinement, a dish with sliced sprinkle a bowl of spices.

Meat Rose

People often decorate cold appetizers with meat roses. Well, or sausage, then, as they say, everything depends on the desire and possibilities. In any case, it turns out very nice.

Instructions for the preparation of such decor:

1. Finely chop the sausage or meat.
2. One piece is twisted with a roll and bent in half - this will be the middle of our roses.
3. The bottom of the flower is pierced with a toothpick or a skewer, so that the petals do not crumble.
4. Turn the middle of the slices of meat in a circle, creating the desired shape of the flower.
5. The lower part of the rose is cut so that it can steadily stick to the dish and not fall.
6. We put the flower in the right place on the plate and open its petals.

You can build and a more original rose, for this, the middle is made from one kind of meat, and the petals - from another, or combine sausage with balyk. The flower will turn out to be multi-colored. Decorate the meat assortment (photos are given in the article) with roses - this is a very good solution, which does not require more effort, and the result will surpass all expectations.

Assorted meat with own hands

Meat snack can be prepared for the festive table and with their own hands. For this you need to stock up with such products:

1. Pork (neck) - 2 kg.
2. Veal tenderloin - 0,5 kg.
3. Chicken fillet - 0,4 kg.
4. Marinated chili pepper - at your discretion.
5. Cranberry is half a glass.
6. Walnut - one third of a glass.
7. Dried oregano - 1 tsp.
8. Black ground pepper - 1 tsp.
9. Salt - to taste.
10. Dry red wine - 0,5 cup.
11. Olive oil - 0,5 cup.
12. A bunch of green parsley.

A set of spices can be changed to your taste.

How to cook this meat assortment? The recipe is pretty simple. Take pork and wash it in water, and then dry it with a towel. Next, cut the nape of the slices (slices) on both sides, alternately, not cutting to the brim. There will be a kind of zigzag.

Chicken meat with veal is cut into plates (up to a centimeter thick). Their number should be equal to the number of cuts in the pork.

In a bowl pour oregano, black pepper, caraway seeds, pre-rastering them in a mortar. Then pour this mixture of spices with wine, vinegar and butter. Add salt there and mix well. With the marinade obtained, the neck is smeared, and the chicken and veal are simply dipped. Grind the greens. Nuts, garlic and chili are also finely chopped.

Take two plates. First put half of the whole mixture of nuts, greens and peppers. And in the second - the remainder and add another cranberry there.

Now the pork has to be stuffed. In one slot we will put minced meat from the first plate and a piece of veal, and in the other - a mixture with cranberries and chicken. So, alternately, we will stuff the entire necks. You can fasten the meat with threads. If you still have marinade and stuffing, then you can smear them on the neck from above.

Now put our meat in a sleeve for baking. Toothpicks we make a few holes, so that the steam can go out. We put the container in the preheated oven. Bake for two hours.

After the time has passed, we get our assortment, we give it the opportunity to cool down, we remove the sleeve. The product should turn out to be whole. Then we put him under pressure for ten hours in a cold place.

Our meat assortment is ready. The photos presented on the page show other options for decorating such a dish. Any hostess can diversify the recipe by introducing something of her own. As already mentioned, one can not fantasize. Especially with the decor!

Well, we will return to our food. It is served on a table with wine.

Homemade Cream

We want to give you another recipe for making tasty, juicy and tasty meat. It will be a salmon marinated in onion peel.

For cooking you need to take pork fat with good layers of meat. You can, of course, use the very loin.

First we'll prepare the brine in an enamel saucepan.

Take a liter of water:

1. Salt - 0,5 glasses.

2. Onion husks.

3. Garlic - a few denticles.

4. Spices to your liking.

In the brine we put our fat so that it is completely immersed in the liquid. All this must be put on the stove and boil for ten minutes. Then remove the pan from the heat. Let the broth with the fat cool and stay another day. Then you need to get the loin, smear it with chopped garlic, spice it. All this we wrap in a film and put in the refrigerator for another day, and then transfer it to the freezer. Once the product freezes, it can be consumed.

Prepared in this way, the brisket has a very beautiful color, as if it was smoked. You can also use it in slicing meat. Assortment, the design of which we master, will turn out to be more vivid and unusual. This will play into the hands of making a dish with a slicing.

Assorted with sea kale

There are so many options for beautifully decorating and serving cold cuts. Recipes with photos show the uniqueness and sophistication of dishes. And of course, they help novice hostesses to comprehend the subtleties and wisdom of cooking and decorating the treats served on the table.

Meat can be combined with different products. Even with sea kale. To prepare this recipe, we need to take the following set of products:

1. Beef - 0.3 kg.
2. Pork - 150 g.
3. Chicken breast - 150 g.
4. Carrots - 1 pc.
5. Sea kale - 100 g.
6. Eggs of chicken - 6 pcs.
7. Milk - 50 ml.
8. Vegetable oil - 2 tablespoons.
9. Salt, dill, pepper ground black.

So, we will prepare a bright meatloaf with sea kale. To do this, we wash pork and beef, and then dry it. We cut the beef into two pieces. We will make cross sections on it. We'll cover the food film and cut it off well, making thin layers. We rub salt with pepper. One piece of beef for the time being put aside.

Eggs should be beaten with salt and milk, poured into a skillet and cook for five minutes. Then allow the mixture to cool.

Next, lay layers of pork, then beef, then pancake from eggs and sea cabbage. Very carefully turn everything into a roll and fasten it with a skewer so that it does not fall apart.

Now we will do the same with the chicken breast. First, we will beat it off, then we will salivate and pepper it. Yolk weed unbleached. Add the dill. Carrots must be pre-cooked and cleaned, thinly cut.

For the remaining piece of beef, let's lay out the chicken, and on top, we'll smear it with the yolk mixture and put the carrots. We'll roll up the second roll and we'll also fasten it. Further all this beauty needs to be cooked on the steam bath for about 50 minutes. Meat should be soft.

Before serving, roll should be thinly sliced and decorated with vegetables and herbs. So we got another meat assortment. The composition of the scissors can be very different. Sometimes it is possible to combine seemingly incompatible products. And the result, I must say, pleases.

Combination of products

Preparing for the holiday, in advance, think about how you want to see your meat assortment. The decoration (photos help you navigate) will take some time, but your dish will become a decoration of the table. And do not forget about the possibility of combining products. Very good with meat looks and cheese sliced. You can use several of its types. Each of them cut in different ways (slices, slices, cubes). And then boldly decorate your creation with cheese. In addition, you can make compositions, alternating layers of meat and cheese. Here you can dream up.

And a favorite option is grilled meat. Here, too, where there is fantasy. Who said that the meat assortment is only balyk, sausages and other cuts? By no means! Baked on the lattice of goodies look no less appetizing and are the coveted dishes on any table.

Instead of an afterword

Take note of examples of original and beautiful design of scraps, combine our options with your ideas - and you will receive a unique festive dish. We wish you a pleasant appetite!