Презентация к мини-проекту “Festive dishes” (6 класс)

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Components: Any seafood (possibly to mix them) 1 glass Bacon 50 g 2 pieces of potatoes Onions of 1 piece. Half part of a carrot Fish broth (but it is possible any other of cubes) 3-4 glasses Cream fat 250 ml Flour of 2 St of a spoon Salt, pepper, parsley. Butter 40 g Way of preparation: In the warmed-up pan we dismiss butter. We add the onions cut by cubes and carrot. We fry the stirring slowly for few minutes. Then we add bacon cut by cubes and a potato (a potato is slightly larger than on Olivier) we roast the stirring slowly no more for 2-3 minutes. We fill up a flour, mix that very well so there will be no lumps. We fill in all this pleasure with a hot broth, we lead up to boiling. We transfer to small fire, cover it and we cook it for 10-15 minutes, almost to readiness of a potato. We open, fill in cream, fill up already welded seafood, add some salt and pepper, we add small reasonable parsley. We cover it and once again we lead up to boiling on slow fire. Then remove it from fire, let's be drawn for 10 minutes...and it is ready!

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Buffalo Chicken Wings Those chicken wings are when they fry without crackers and then dip into sauce. Classical sauce for Buffalo Chicken Wings consists of hot Cayenne pepper, vinegar and oil. Traditionally such wings submit with a celery and ranch dressing or blue cheese dressing (sauces on the basis of sour cream and mayonnaise). There are many legends about Buffalo Chicken Wings emergence, the majority of them is called "homeland" of wings - Anchor Bar, in the city of Buffalo, New York. Buffalo's inhabitants argue that this bar - one of sights of the city, after all exactly there it is possible to try the real Buffalo Chicken Wings.

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Ingredien t s : 500 g chicken wings 6-7 gloves of garlic 1 piece of hot red pepper 1 h.l. brown sugar Universal Mistral 0,5 of glass of the wiped pulp of tomatoes 2 cm of ginger root 1 h.l.of butter 150 g of cheese with a blue mold 3 tablespoons of sour cream 2 tablespoons of lemon juice white wine vinegar 1 tablespoon of white wine vinegar 3 pieces of carrots of the average size 3 pieces of celery chereshka salt, black and white ground pepper to taste step 1 Wash out and dry the wings. Remove extreme phalanxes. Each wing cut on a joint on 2 parts. Add salt and pepper. step 2 Clear the garlic and cut into small parts. From a hot pepper remove seeds, crush to pulp. Clear the root of ginger and grate. step 3 Knead with a fork cheese with a blue mold in a bowl. Add sour cream, juice of a lemon and white ground pepper. Shake up to homogeneous weight. step 4 Clear carrots, wash up celery. Cut vegetables in short sticks. Set aside. step 5 Warm up in a stew pan vegetable oil and portions to fry wings to golden color, for 7–8 minutes every portion. Lay out on a paper towel. step 6 Warm up in a frying pan butter and fry a hot pepper for 3 minutes. Add garlic, prepare slowly the stirring for one minute. Put tomato pulp, ginger, sugar, salt and black ground pepper, extinguish on weak fire for 10 minutes, constantly stirring slowly. Pour in vinegar, put in sauce the fried wings and warm up for 2–3 minutes. Then remove it from fire. Submit wings with vegetables and cheese sauce. It is possible to strew with coriander greens.

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BBQ Baby Back Ribs The pork ribs are prepared on a grill (barbecue), with marinade. A barbecue as the method of preparation of meat, arose in the 19th century during a cattle stage to the West. Cowboys at that time fed with the cheapest pieces of meat, generally a breast which was very rigid and demanded a lot of time for preparation. Then cowboys invented a way of preparation on a lattice by means of fire and hot wood.

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Components: 1,5 kg of pork ribs 1 lime 4 garlic gloves 50 ml of red dry wine 2 tablespoons of soya sauce 2 tablespoons of liquid honey 2 tablespoons of brown sugar 1 tablespoon of polished ginger 1 tablespoon of tomato paste 1/4 h. spoons of a sharp paprika Way of preparation: 1. Clear garlic and crush the flat part with a knife. 2. Rub a dried peel of a lime on a small grater, squeeze out of it juice. 3. Mix in a deep pan garlic, honey, ginger, tomato paste, paprika, sugar, dried peel and lime juice, pour in soya sauce and wine, then mix everything. 4. Lay out in a pan pork ribs, having dunked them into marinade each part, close a cover and leave to be pickled for 1−2 hours. 5. Fry on a grill for 15−20 minutes, overturning from time to time and watering with marinade.

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Thank you for your attention!