Turkey fillet with lingonberries. How to cook baked turkey fillet. Turkey fillet with rice noodles and vegetables

Cooking time: 1 hour 20 minutes

Cost of 4 servings: 376 rubles

Cost of 1 serving: 94 rubles

Ingredients:

Onion 1 piece - 4 rubles

Champignons 100g – 20 rubles

Vegetable oil 20ml - 2 rubles

Garlic 2 cloves - 2 rubles

Fresh thyme 2g - 3 rubles

Salt pepper

Turkey breast fillet 500g - 192 rubles

Smoked bacon 100g - 53 rubles

Yeast-free puff pastry 250g - 20 rubles

Flour 20g - 1 ruble

Egg 1 piece - 6 rubles

Sauce:

Frozen lingonberries 100g - 40 rubles

Sugar 50g - 2 rubles

Cinnamon stick 1 pc (3 - 5g) - 5 rubles

Rosemary sprig 5g – 1 ruble

Mandarin 4pcs - 24 rubles

Chili pepper several rings - 1 ruble

Preparation:

• Chop the onion into strips, champignons into slices. Fry the onion in a preheated frying pan, then add the mushrooms.
• After 1 - 2 minutes, add crushed garlic cloves. Season with thyme, salt and pepper. Stir, remove from heat.
• Cut the turkey breast about 1 cm from the side into two equal parts, without cutting the meat all the way through. Unfold the breast to form a layer. If the piece is not thin enough to roll, make another partial cut and unroll the meat.

• Cover with cling film and beat with a hammer. Salt and pepper the breast on one side.
• Spread bacon over turkey. Place fried mushrooms in the center. Fold the edges of the meat to form a roll. Lightly salt the outside of the turkey.

• Sprinkle the table with flour and roll out the dough. Place the turkey roll in the center of the resulting layer. It is important that there are sufficiently wide edges of the dough along the roll - it should wrap the meat well.
• Cut the dough into strips on both sides. Alternately, taking a strip on each side, cover the meatloaf with dough.
• Beat the egg with a whisk.
• Place the roll on a baking sheet covered with parchment. Brush the dough with egg.
• Place in the oven for 45 minutes at 180 degrees.

On November 27, the United States will host a ceremony to pardon the turkey on the eve of Thanksgiving. Turkey is an indispensable attribute of the holiday table in all American families, and in recent years, the meat of this bird has become popular in Russia.

Turkey meat is generally tender and low in fat, but the breast is considered the healthiest. It is this part of the fillet that is often recommended as part of dietary and therapeutic nutrition.

Vitamins are substances essential for the body, the source of which is food. To get the maximum benefit from vitamins, you need to know not only where they are found, but also how to use them correctly.

Turkey is the leader in the presence of iron, magnesium, selenium, vitamins B2, B6, B12, PP, phosphorus, and sodium. There is twice as much iron in turkey as in veal, and almost as much phosphorus as in sea fish. Magnesium, which is part of turkey, helps prevent diseases of the nervous system, and selenium tones and has a rejuvenating effect. Just one serving of turkey meat per day can provide a person with a daily requirement for the vital vitamin PP. In addition, turkey is hypoallergenic and low-calorie (194 kcal); 100 grams of the product contains only 74 mg of cholesterol.

Turkey meat promotes weight loss, and its nutritional value provides an energy boost for those engaged in heavy physical labor, for professional athletes and those who are simply actively involved in physical activity.

Turkey is widely used in cooking. Since the meat is very tender and lean, its preparation does not require lengthy cooking.

Turkey with prunes

Ingredients : turkey carcass weighing 5.5 kg, 500 g prunes, 4 cups chopped apples, 1 cup breadcrumbs, 2 teaspoons lemon juice, sugar, salt, cinnamon.

Season the turkey carcass with cinnamon, salt and pepper. Pour water over the prunes and cook for 10 minutes. Drain the water, add apples, breadcrumbs, lemon juice, 1 tablespoon sugar, 1 teaspoon cinnamon. Stir and stuff the turkey with this mixture. Sew up the hole. Cook in the oven over medium heat for 3-4 hours.

Turkey with lingonberry sauce

Ingredients : 1 kg turkey, 300 g lingonberries, 1 orange, 40 g honey, salt.

Squeeze the juice from the orange, blend in a blender along with honey and lingonberries. Add a little zest. Pour half the sauce into the mold, place the turkey pieces in there, and brush the remaining sauce on top. Bake in the oven at 180 degrees for about 40 minutes.

Turkey with cranberry sauce

Ingredients : 500 g turkey fillet, 150 g cranberries, 1 tablespoon honey, 1 orange, 50 ml freshly squeezed orange juice, salt and pepper to taste.

Cut the turkey fillet into pieces, add salt and pepper and fry in vegetable oil for 15 minutes. For the sauce, put cranberries, honey in a saucepan, pour in freshly squeezed orange juice. Cook for 15 minutes, then add the zest of 1 orange and cook for another 5 minutes. Pour the sauce over the turkey fillet.

Turkey chop

Ingredients : 600 g turkey fillet, 1 tomato, 200 g asparagus, 30 g cheese, garlic, walnuts.

Sauté the prepared asparagus in butter. Beat the fillet. For the sauce, mix ground walnuts with crushed garlic, 6 tablespoons of mayonnaise and half of the grated cheese, pepper and salt. Dredge the meat in flour and fry until almost done. Place it on a baking sheet, top with sauce, asparagus, tomato slices and sprinkle with cheese.

Goulash with turkey

Ingredients : 600 g turkey fillet, 2 onions, garlic, red and yellow peppers, vegetable oil, paprika, tomato paste.

Finely chop the onion, 1 clove of garlic, red and yellow pepper. Cut the turkey fillet into small pieces and fry in vegetable oil for 5 minutes. Add salt, reduce heat and cook for another 10 minutes. Fry onions and garlic in a saucepan in vegetable oil, add peppers. Cook for 5 minutes, then pour in 250 ml of water. Bring to a boil and add turkey, 1 teaspoon paprika, 2 tablespoons tomato paste. Simmer for 7 minutes.

Turkey fillet with rice noodles and vegetables

Ingredients : 1 piece of turkey fillet, 2 medium onions, 1 large carrot, 1 medium radish, 2 bell peppers, 50 g rice noodles, 2 tablespoons vegetable oil, salt, ground black pepper, paprika and chili pepper to taste.

Cut the onion into half rings and fry in vegetable oil until transparent. Chop the carrots into strips, add to the onion and sauté for another 5-7 minutes. Cut the bell pepper and radish into strips and saute for about 5 minutes along with other vegetables. Then add the thinly sliced ​​turkey fillet to the pan. Simmer over medium heat, stirring, until the meat is cooked. Separately, boil the rice noodles and add them to the frying pan with the meat and vegetables, add spices and, stirring constantly, cook for another 3-4 minutes.

Turkey pilaf

Ingredients : 500 g turkey, 1.5 cups rice, 4 tablespoons raisins, 1 onion, cumin, salt, pepper, vegetable and butter.

Boil the turkey. Cut the meat into pieces. Cook the rice separately in the broth. Fry the raisins in vegetable oil, adding chopped onion and cumin. Before serving, mix the ingredients and season the pilaf with butter.

Five mistakes every bad cook makesNowadays, many of those who are reading my article are entering a phase of life where they are required to be able to actually cook food, and not just mix water with this or that powder. Due to lack of practice, most of you are completely unable to cope with this.

Turkey Casserole with Bechamel Sauce

Ingredients : 600 g turkey fillet, 1 kg potatoes, 400 g broccoli. For the sauce: 1 liter of milk, 100 g of butter, 100 g of flour, salt, pepper.

Cut the meat into small pieces. Peel the potatoes, cut into cubes or cubes. Place meat, potatoes, broccoli in a mold (size 30x20 cm, height 5 cm). Salt and pepper. Prepare the sauce. Melt the butter. Add flour, fry lightly. Pour in milk. Cook with constant stirring until thickened. Salt and pepper. Pour the sauce over the meat, potatoes and broccoli. Place in the oven. Bake at 180 degrees for an hour.

Turkey soup

Ingredients : 150 g turkey breast, 50 g dried mushrooms, 700 g chicken broth, sesame oil, soy sauce, fresh ginger.

Soak and boil the mushrooms. Cut the turkey into cubes and fry in sesame oil. Add mushrooms, stir and pour in broth. Pour soy sauce into the soup, add ginger and spices, bring to a boil and simmer over medium heat for 15 minutes. Then remove the ginger. Serve with green onions.

Soup with turkey and millet

Ingredients : 700 g turkey fillet, 200 g millet, 800 g potatoes, 200 g onions, 200 g carrots, salt, pepper, vegetable oil.

Finely chop the onion. Grate the carrots on a medium grater. Cut the meat into small pieces. Fry the onion in vegetable oil in a saucepan. Add carrots and fry. Add meat, fry lightly. Pour in water, salt and pepper, cook for about 20-25 minutes. Rinse the millet in hot water (so that it does not become bitter). Peel the potatoes, cut into cubes or cubes. Add millet to the pan with meat. Next add the potatoes. If necessary, add salt. Cook for about 20-25 minutes.

Every family has a tradition of preparing something special for the New Year and Christmas table. Everyone does what works best: some satsivi with lobio, some salmon, some vegetables with mushrooms, and some exotic salads with shrimp and lobster.

Turkey, Potato and Leek Soup

Ingredients : 500 g turkey fillet, 500 g potatoes, 1 leek or 150 g onions, salt, pepper.

Cut the meat into small pieces. Place the meat in a saucepan, pour in 2.5 liters of water, bring to a boil, cook for about 30 minutes. Cut the leek into rings, finely chop the onion. Peel the potatoes, cut into cubes or cubes. Add potatoes to the boiling broth, add salt and pepper, and cook until the potatoes are tender (about 10 minutes). Then add the onion, cook for 1-2 minutes, remove from heat. When serving, you can sprinkle with herbs.

Turkey soup with morels

Ingredients : turkey carcass, 6-12 morels, flour, onion, spoon of butter, 3 eggs, 2-3 tablespoons of cream, 1 loaf soaked in milk, salt, pepper to taste. Remove the meat from the turkey carcass, cut the rest and cook in beef broth.

Fry the morels, add flour, onion and pepper. Then transfer to broth. Fry turkey meat with poultry liver, prepare minced meat, mix with butter, eggs, add cream and bread soaked in milk. Fry this mixture and form it into meatballs. Serve with soup.

Turkey Lemon Soup

Ingredients : turkey fillet, 1 bell pepper, 1 onion, 2 carrots, 2 celery stalks, 2 cups pasta, 1 lemon, garlic, oil.

Cook turkey for 20 minutes. Remove, cut into pieces, strain the broth. Chop onions, garlic, carrots, celery, peppers, squeeze juice from lemon. First fry the onion and garlic in oil, then add carrots, peppers, and celery. Boil vegetables in broth for 20 minutes, then add pasta, turkey, lemon juice, cook for another 8 minutes.

Turkey salad with cherries

Ingredients: 500 g cherries, 3 cups turkey meat, 1 cup chopped celery root, 1/2 cup finely chopped onion, 1/2 cup almonds, 1/2 cup hard cheese, diced, 1 teaspoon mustard, 2/3 cup olive oil, 1/4 cup apple cider vinegar.

Cut the cherries into halves. Cut the turkey into cubes. Combine meat, celery, onion, almonds, cheese and cherries. Prepare a sauce of oil, vinegar, mustard and pour it over the salad.

Shanghai salad with turkey

Ingredients : 400 g turkey fillet, 250 g carrots, 100 g soy sprouts, 8 tablespoons wine vinegar, 100 g vegetable broth, ground ginger, 3 teaspoons horseradish, sesame seeds, 200 g lettuce, 10 tablespoons olive oil.

Marinate the turkey in soy sauce, roll in sesame seeds and fry. Mix grated carrots with salad, meat and soy sprouts. Whisk the vinegar with the broth, horseradish, 8 tablespoons of oil, ginger, salt and pepper. Season the salad with this sauce.

Turkey marinade is an important component, thanks to which the meat acquires softness, fragrantness and a unique taste. Today there are a lot of combinations where, by skillfully combining sauces, spices and herbs, you can add juiciness to both the whole bird carcass and its individual parts, and below are the recipes that will help with this.

How to deliciously marinate a turkey?

Before marinating the turkey, you should decide on the choice of meat. Each part of the carcass has its own fat content and different cooking speeds in the oven and in a frying pan. Traditionally, drumsticks and fillets are marinated in kefir, the whole carcass is marinated in citrus juice, and thighs are marinated in soy sauce. Whatever the marinade, the meat must be soaked for at least 2 hours.

1. Particular care should be taken when choosing meat. Frozen meat should be thawed and only then should you start marinating, and fresh meat should only be blotted with a napkin.
2. If we are talking about cooking a whole carcass, then it is better to purchase a bird weighing no more than 10 kg. Larger carcasses belong to older birds and have dry and tough meat.
3. The turkey skin has a dense structure, so for better soaking in the marinade, you can make small cuts on it.
4. Turkey is often cooked in the oven. It is very simple to marinate a turkey for baking: to add spiciness to the meat, combine chili pepper, rosemary and olive oil, and for tenderness and softness - mayonnaise, lemon juice and ground black pepper.
5. The best marinade for turkey is one that uses wine, champagne, honey, cognac and herbs; these ingredients have the brightest taste and are successfully combined with each other.
6. You can simply rub the meat with salt, pepper and garlic, and leave it to soak for several hours.

Turkey marinade for frying

Marinating a turkey for frying means taking into account the specifics of cooking meat in a frying pan and making the marinade as aromatic and rich as possible. In this case, a mixture of oil, garlic, juice and lemon zest is perfect. The oil will soften the dryness of the meat and protect it from burning, while citrus fruits and garlic will add piquancy and aroma.

Ingredients:

• lemon juice - 40 ml;
• oil - 80 ml;
• cumin - 5 g;
• lemon zest - 10 g;
• clove of garlic - 3 pcs.

Preparation

1. Combine oil, juice and lemon zest.
2. Add cumin and chopped garlic.
3. Place poultry in the turkey marinade and leave in the refrigerator for a couple of hours.

Marinating a whole turkey in the oven comes with a lot of responsibility. A whole bird is heavy and it is almost impossible to soak it in the traditional way. In this case, it is better to immerse the carcass, pricked with a knife, in a spicy brine and leave it for a day. Thanks to this, it will marinate inside and out, and can be baked unstuffed.

Ingredients:

• water - 6.5 l;
• salt - 120 g;
• sugar - 100 g;
• pepper mixture - 60 g;
• honey - 100 g;
• orange - 2 pcs.;
• ginger root - 1 pc.;
• head of garlic - 1 pc.

Preparation

1. Mix salt, sugar and pepper mixture.
2. Grind the ginger root and garlic.
3. Pour all the herbs and spices into 2 liters of water. Add honey, stir.
4. Cut the oranges into slices, squeeze the juice directly into the marinade, and put the peel there.
5. Add water and place the bird in the turkey marinade in the oven.
6. Marinate the bird in brine for 24 hours.

The marinade for turkey fillet in the oven must act as a protective shell. This is due to the fact that the breast is prone to drying out, has a delicate texture and should only be soaked in delicate marinades. The best ones are kefir-based. Their acidity quickly and gently acts on the fibers, and the high percentage of fat content keeps the meat juicy.

Ingredients:

• kefir - 150 ml;
• clove of garlic - 3 pcs.;
• dried dill - 20 g;
• ground black pepper - 5 g;
• bay leaf - 1 pc.

Preparation

1. Chop the garlic clove and bay leaf.
2. Add black pepper and dried dill. Pour in kefir.
3. Mix the turkey fillet marinade well.
4. Keep the meat in the kefir marinade for no more than an hour.

Making a marinade for turkey steak means keeping the meat juicy when roasting. One of the important stages is proper preparation of meat. In this case, the breast is cut into equal pieces at least 3 cm thick and placed in a marinade of spices, oil and wine vinegar. You can start frying after 30 minutes.

Ingredients:

• olive oil - 80 ml;
• sugar - 10 g;
• wine vinegar - 20 ml;
• mustard seeds - 10 g;
• spice mixture “Provencal herbs” - 20 g.

Preparation

1. Crush the mustard seeds.
2. Mix mustard with spices.
3. Pour in oil and vinegar.
4. Add sugar and whisk until crystals dissolve.
5. Place steaks in turkey marinade and refrigerate for 30 minutes.

The most delicious turkey marinade is made from simple ingredients. Especially when it comes to “unpretentious” wings, traditionally soaked in a thick and spicy marinade, where the combination of sour cream and mustard deserves special attention. In this tandem, the dairy product will provide the meat with juiciness and golden brownness, and the mustard will provide a piquant taste.

Ingredients:

• Dijon mustard - 60 g;
• sour cream - 80 g;
• lemon juice - 40 ml;
• coriander - 5 g;
• ground white pepper - 5 g.

Preparation

1. Whisk mustard with sour cream and lemon juice.
2. Add spices and mix well.
3. Apply the turkey wing marinade to the product and leave it in the refrigerator for 2 hours.

Even a simple one can saturate the leg well if it is treated correctly. The latter has dry meat, voluminous bone and a dense film under the skin. Before marinating, the skin is unrolled, the film is cut off, the flesh is pricked and smeared with a marinade of oil and spices that can deeply soak the meat.

Ingredients:

• butter - 125 g;
• ground paprika - 40 g;
• onion - 1 pc.;
• clove of garlic - 3 pcs.;
• rosemary sprig - 1 pc.;
• thyme - 5 g.

Preparation

1. Melt the butter and mix with paprika, thyme and rosemary leaves.
2. Grate the onion and chop the garlic. Add to oil and stir.
3. Peel off the skin of the drumstick with a knife and prick the flesh.
4. Coat the chicken drumstick with the aromatic mixture and refrigerate for an hour.

- a classic of Asian cuisine. Citrus fruits have always gone well with dietary fresh poultry meat, filling it with an exotic aroma and kilo-sweetness. For greater effect, the marinade is prepared from orange juice and zest, mixing them with oil, which serves as a “conductor” and promotes quick soaking.

Ingredients:

• orange juice - 80 ml;
• olive oil - 120 ml;
• orange zest - 20 g;
• marjoram - 10 g;
• clove of garlic - 2 pcs.

Preparation

1. Mix chopped garlic with oil, zest, orange juice and marjoram.
2. Coat the poultry meat with the mixture and leave it in the marinade for 5 hours.

Those who want to make the marinade simple, but more refined, will not encounter any obstacles. This is due to the tender and pliable flesh of the turkey breast chop, which is perfectly soaked in any marinades, but is especially good in spices and white wine. You can keep the meat in this marinade for only 30 minutes and start frying.

Ingredients:

• oil - 40 ml;
• dry white wine - 100 ml;
• soy sauce - 50 ml;
• pepper mixture - 10 g;
• clove of garlic - 2 pcs.;
• red onion - 1 pc.

Preparation

1. Whisk the butter with the wine and soy sauce.
2. Add the pepper mixture, chopped onion and garlic and stir.
3. This marinade will get the job done in 30 minutes.

Marinade for turkey fillet is fertile ground for culinary fantasies. At the same time, we should pay tribute to the ability of meat to quickly absorb the flavors and aromas of neighboring components, especially such universal spices as ginger. The latter, possessing aroma and pungency, can replace a whole arsenal of various seasonings.

Ingredients:

• fresh ginger - 20 g;
• paprika - 5 g;
• vinegar - 40 ml;
• oil - 100 ml.

Preparation

1. Grate the ginger on a fine grater and combine with oil and vinegar.
2. Add chili, paprika and mix well.
3. Marinate the fillet in the refrigerator for at least an hour.

Marinade for is juicy and soft meat at a minimum cost. The taste and consistency of the sauce allow it to be used as the main component and be limited to a minimum of additions. In this case, the marinade should lightly cover the meat. This is enough to ensure that the turkey is soaked and does not become overly salty.

Ingredients:

• soy sauce - 100 ml;
• sugar - 10 g;
• lemon juice - 40 ml;
• clove of garlic - 2 pcs.

Preparation

1. Whisk soy sauce with lemon juice.
2. Add sugar and chopped garlic.
3. Place the poultry meat in the marinade and leave it for 45 minutes.

Turkey in honey mustard marinade

Turkey marinade with honey and mustard will make the meat juicy and healthy. These two components successfully complement each other: honey, in addition to taste, provides an appetizing caramelized crust, and mustard protects the meat from drying out. In addition, its specific taste and spiciness help avoid cloying in the marinade.

Ingredients:

• honey - 60 g;
• grainy mustard - 30 g;
• lemon juice - 80 ml;
• turmeric - 5 g;
• clove of garlic - 2 pcs.

Preparation

1. In order for the honey to acquire a liquid consistency, steam it.
2. Add mustard, lemon juice, turmeric and garlic to honey.
3. Place the poultry meat in the marinade and refrigerate it for 8 hours.

The marinade is selected taking into account the cooking technology. It should not contain onions, which can quickly burn and fill the meat with an unpleasant odor. At the same time, it should be simple and convenient, because we are talking about a picnic. In this case, it is better to soak the turkey pieces in mayonnaise, which itself contains the whole range of flavors and keeps the pieces juicy.

Ingredients:

How to cook baked turkey fillet? There are different ways. We suggest baking the meat in the oven with lingonberry sauce, honey, lemon juice and cloves. The fillet will be soft, juicy and flavorful.

Another good thing is that you need very little time to prepare the meat for baking (and the time in the oven can be considered free: your participation in the process is not required). The finished dish looks so appetizing and cute that it can be served on a festive table. As usual, we did a lot, about 8-9 people. You can always make half or three times as much by dividing the amount of all ingredients in half or by three accordingly.

Need to:

• Turkey fillet – about 1.5 kg (for this dish, for “aesthetic” reasons, we prefer breasts, because they are more even pieces)
• Lingonberry sauce - 3 tablespoons (we often buy ready-made, you can replace it with lingonberry jam, crushed or pureed lingonberries with sugar, or you can also use cherry jam - it will also be delicious)
• Honey – 3 tablespoons
• Lemon juice - 3 tablespoons (this means freshly squeezed juice, that is, in simple terms, you need a lemon, usually half a lemon is enough)
• Cloves (comment “for dummies”: not flowers, of course, but a spice with the same name) – 40-50 dried buds (to be honest, we never counted, we just took it from a bag...)
• Table salt – approximately 3 teaspoons
• Ground black pepper - to taste and if desired, we often don’t add it at all
• Margarine or butter - just a little, 10-15 grams, to grease the baking dish

Preparation:

Place lingonberry jam (sauce) in a small bowl or mug. Add the juice just squeezed from fresh lemon there ( watch our video recipe!). Add honey to the same bowl.

Mix jam, honey and lemon juice until smooth.

Wash the turkey fillet with cold running water and pat dry with a towel. We have meat not in one piece, but in two: otherwise it would be difficult to put it in a baking dish. Using a sharp knife, make cuts in the meat using diagonal lines (the distance between the cut lines is approximately 2.5-3 cm). The depth of the cuts can vary from 3-4 millimeters if the piece of fillet is relatively thin, to 8-10 millimeters if the piece of meat is thick.

Grease a baking dish with margarine or butter, place the meat in the pan and salt it evenly.

Brush the meat with the lingonberry-honey-lemon sauce we mixed; if the sauce remains, just pour it on top of the meat and let it drain into the mold.

We stick a clove bud into each diamond formed by the cut lines. This is not so easy to do, dry buds break when you try to stick them into the meat, so we advise you to first make punctures and cuts with a knife with a thin sharp tip, and then insert cloves into these punctures.

Bake in an oven preheated to 200 degrees (this is, if you don’t have a thermometer in the oven, the heating level is slightly above average) for about 45-50 minutes. Place the pan on a baking sheet or on a wire rack at medium height. Attention! We never tire of reminding you: if your baking dish is glass, you need to put it in a cold oven and increase the time by 10-15 minutes (about how long your oven will warm up to the desired temperature).

We determine the readiness of the dish by color: the meat will brown and a yellowish-pinkish crust will begin to form on the surface. Transfer the finished meat to a platter or large plate and serve. Your guests, having tried it, will probably want to know how to cook baked turkey fillet in the oven to get such aromatic and soft meat.

Lingonberry is a plant that lives in the forests of northern latitudes. The lingonberry is called the northern forest beauty. And not in vain, because this wild berry has something to boast about in terms of health benefits and health benefits. Lingonberry is a natural storehouse of vitamins, organic acids, fatty carboxylic acids, minerals, natural antibiotic and antiseptic compounds.

The low calorie content of lingonberries allows the berry to be used in the preparation of a variety of delicious dishes: mousses, meat sauces, salads, and baked goods. 100 g of fresh lingonberries contain only 40 kcal. Anyone who follows the rules of a healthy diet and makes responsible choices should use lingonberries, diversifying their menu.

Recipes for meat dishes with the addition of lingonberries

We offer recipes for meat dishes with wild berries. Meat cooked with the addition of lingonberries is enriched with vitamins and acquires a unique, characteristic, slightly sour taste. Lingonberries also enhance metabolism in the body, which makes it possible to use meat dishes with lingonberries in different ways.

Pork with lingonberries

A simple recipe for cooking pork with lingonberry sauce will diversify your diet and add new taste sensations.

Ingredients:

• pork - 4 pieces for chops;
• lingonberries - 1 cup;
• onion - 1 pc.;
• butter - 2 tbsp. spoons;
• vegetable oil - 2 tbsp. spoons;
• pepper mixture - 1/4 teaspoon;
• flour - 1 tbsp. spoon;
• salt - to taste.

Preparation

1. Take lean pork meat for chops. Cut into pieces 1 cm thick.
2. The pork is lightly beaten, salted and peppered with a mixture of peppers.
3. Fry the pieces of pork over high heat to form an appetizing crust. Reduce the heat and simmer the pork until completely cooked. When you pierce a piece of meat with a knife, clear, light juice should come out.
4. The onion is cut into rings and fried using a mixture of vegetable and butter until a pleasant creamy color. Sprinkle the onion with flour, reduce the heat and fry for some more time.
5. Lingonberries are sorted and washed. Dry in a colander.
6. Using a blender, turn lingonberries into puree juice.
7. Add the puree juice to the onion. Stir. If necessary, add water. The gravy should thicken. Add some salt.
8. Place the pork on plates and garnish with lingonberry sauce. A vegetable one is suitable for a side dish.

Beef stew with lingonberries

The recipe for stewed beef with lingonberries is suitable for family dinners. You can treat your friends and family to this hearty dish.

Ingredients:

• beef meat - 500 g;
• onion - 1 pc.;
• fresh lingonberries - 1 cup;
• meat broth or water - 1.5 cups;
• tomato paste - 1 tbsp. spoon;
• flour - 1 tbsp. spoon;
• vegetable oil;
• black pepper - 5 pcs.;
• bay leaf 1-2 pcs.;
• salt.

Preparation

1. Pieces of beef are fried in a saucepan.
2. The onion is cut into half rings and fried along with the meat.
3. Add tomato to the saucepan, stir and add a spoonful of flour.
4. Lingonberries are scalded with boiling water and placed in a saucepan. Add water or broth. Pour in meat broth or water. After boiling, add some salt and add pepper and bay leaf.
5. The meat is stewed until cooked for about 40 minutes. Boiled Brussels sprouts or broccoli are suitable as a side dish.

Rack of lamb with lingonberry sauce

The spicy taste of grilled lamb with lingonberries will please your friends. We offer a recipe for rack of lamb with lingonberry sauce.

Ingredients:

• lamb meat on ribs;
• olive oil;
• thyme, rosemary;
• ground black pepper;
• lingonberries - 1 glass;
• honey - 1 tsp. spoon;
• soy sauce;
• cinnamon;
• carnation;
• salt.

Preparation

1. Lamb ribs are washed and dried.
2. The meat is coated with olive oil, salt and pepper. Cover with sprigs of thyme and rosemary.
3. The ends of the ribs are wrapped in foil so that they do not burn during the frying process. The meat is left to infuse for 30-60 minutes.
4. Prepare lingonberry sauce. Grind a glass of lingonberries and honey in a blender. Add soy sauce, cloves and a little cinnamon to taste.
5. Grill the meat for five minutes on both sides.
6. The rack of lamb is served hot, generously sprinkled with lingonberry sauce and leaves.

This dietary recipe for chicken with lingonberries according to an ancient Chinese recipe will be taken note by everyone who is interested in exotic, tasty and healthy dishes. In addition, the recipe does not contain oil in any form. This dish will take its rightful place in the diet of people watching their figure. Chicken is cooked in a wok using the smoking method.

Ingredients:

• chicken breast - 4 pcs.;
• fresh lingonberries - 6 tbsp. spoons;
• black pepper;
• turmeric;
• thyme sprigs;
• salt;
• rice - 5 tbsp. spoon;
• brown sugar - 5 tbsp. spoon;
• black tea - 2.5 tbsp. spoons.

Preparation

1. Chicken breasts are cut in the center, making a recess in the form of a pocket. The meat is salted and sprinkled with ground black pepper and turmeric.
2. Fill the depressions with lingonberry berries and thyme leaves. Secure with wooden sticks or toothpicks.
3. Place in a double boiler for five minutes. Instead of a double boiler, you can use a saucepan with a colander.
4. The bottom of the wok pan is covered with a double layer of foil. Add the ingredients for smoking: rice, brown sugar and tea. Thyme leaves are placed on top. Install the grate. Place the pan over high heat and cover with a lid. When the smoke begins to rise, place the breasts on the surface of the grill.
5. Reduce the heat and smoke the chicken breasts under the lid for 10 minutes.
6. The finished dish should be served immediately. Tasty, juicy, healthy!

Turkey fillet baked in foil in lingonberry marinade is a delicious dietary dish. This recipe may appeal to those who are on a diet. The dish is filling and low in calories.

Ingredients:

• turkey fillet - 500 g;
• lingonberries - 0.5 cups;
• garlic - 1-2 cloves;
• ground black pepper;
• salt.

Preparation

1. Prepare lingonberry marinade. Mash the berries, add finely chopped garlic, pepper, and add some salt.
2. A piece of turkey fillet is washed and dried. Make cuts along the surface of the meat. Gently coat the piece of fillet and the cuts with lingonberry marinade. Leave to marinate.
3. Wrap the turkey fillet in foil, opening the top slightly.
4. Bake in the oven.
5. Turkey fillet is served with vegetables.

And finally, we offer a festive recipe for duck with lingonberry sauce. Lingonberry sauce enhances metabolic processes, so you can safely treat yourself to such a tasty and satisfying dish.

Ingredients:

• duck carcass;
• pepper;
• lingonberries - 100 g;
• garlic -3 cloves;
• balsamic vinegar - 3 tbsp. spoons;
• water - 0.5 cups;
• vermouth - 0.5 cups;
• half a lemon;
• sugar - 2 teaspoons;
• white pepper;
• greens (celery, tarragon, parsley) - a small bunch;
• salt.

Preparation

1. The duck is washed and dried. Salt and pepper the inside and outside of the carcass.
2. The duckling is coated with vegetable oil, the duck is placed and baked in the oven.
3. Prepare lingonberry sauce. Grind lingonberries with sugar in a saucepan. Pour vermouth and water. Bring to a boil, cook over low heat for 5 minutes. Add balsamic vinegar, juice of half a lemon, crushed garlic cloves, and white pepper. Add salt.
4. The duck is cut into portions. Served with lingonberry sauce with pieces of baked quince.

Recipe for making universal lingonberry sauce for meat dishes: video