What to file with? With what to serve meat, fish, chicken, chops, shrimp, cheese, salmon, potatoes. With what to drink champagne, wine

Culinary art, perhaps, is one of the most ancient. It originated from the moment when our primitive ancestor guessed a piece of raw meat not to pull in his mouth, but planted on a spear and fry over the fire. Millennia passed, each nation had its own national cuisine. And their own rules for combining these or other products, filing them on the table.

Fans of beef on a note

What to file with? Everyone, even the experienced hostess, starts to puzzle over this question, if she has to treat a large number of people. Yes, and with a small feast, too, I do not want to hit my face in the mud. The proceeds come from the knowledge of etiquette and the recommendations of famous chefs. We will introduce you to them. So, what to do with if you have planned meat dishes. Of course, much depends on the characteristics of the recipe, on the way of cooking, types of heat treatment. But the generally accepted rules of compatibility are: vegetables (raw as salads) or fried, stewed. Adzhika, caviar from zucchini or eggplant. Cereals and macaroni. For many types of meat products are strongly recommended fruits, as well as sauces: berry, based on tomatoes, sour-cheese. And now concrete recommendations.

Pork

What to feed, if the main ingredient is pork? As an ideal side dish to it serve fresh as a salad or stewed cabbage. Perfectly fits asparagus (green) beans with garlic seasoning. Or boiled / stewed carrots. A related question: "What should be served with cutlets, if they are made of minced pork?" It is possible with the garnishes already listed, as well as with fried potatoes (fries) or with mashed potatoes. And with a salad of cucumbers, tomatoes, radish. It will be great if the food is sprinkled with chopped greens, especially with feathers of onions. Pork is washed down with a light wine - white or red. But with what to serve meat "in French"? It is believed that a side dish is not necessary. And a light salad of fresh vegetables, filled with a small amount of olive oil, is suitable. As a component, slices of orange or pineapple are appropriate. What should I give to the meat prepared with this recipe from alcohol? The wine (red dining room) is best.

Mutton

What to serve, if you have lamb as a meat ingredient? Suitable vegetables, fried or stewed, baked. It can be potatoes, parsnips, onions. The excellent side dish is rice (pilaf with mutton - a national oriental dish), beans. Mandatory seasonings: coriander, curry, garlic. The latter, by the way, perfectly interrupts the specific smell of mutton. And, of course, more green! But this splendor is washed down with wine aged, or, as the sommelier says, mature, necessarily red, with a light bitterness and astringency.

Beef

And, finally, beef meat. For him, a good side dish is a potato baked in foil, stewed beans in pods or spinach. "Loves" beef and canned vegetables, especially pickled and pickled cucumbers. And also green peas, if it is fried lightly in vegetable oil. I would also like to note that beef dishes are an excellent option when you doubt what to serve wine with. Especially sour and tart, homemade. If you made chops, what should you serve them with? Everything is simple: with pasta, crumbly cereal, potatoes in different forms. Sprinkle with herbs.

Dishes from chicken

Let's turn now to poultry. So, with what to feed the chicken? Again, it all depends on the method of preparation. Let's say the meat is steamed. In this case, the classic garnish - green beans, breaded in breadcrumbs, boiled potatoes, rice. Along the way, take note: if you doubt what to give potatoes, then the chickens in any kind are combined with it perfectly. But we will continue. For steamed meat, it is better to prepare sour-mushroom sauce with the addition of some of the white wine. Still with what to give the chicken cooked, so that the dish turned out to be original? With gravy from berries cornel or prunes. It will give the meat a pleasant, piquant sweet and sour taste. For fried and baked dishes will require salads: vegetable, fruit, potato.

Duck

With what to feed the duck: it can be baked, stuffed with buckwheat and mushrooms. This will not only be very tasty, but also useful. Buckwheat absorbs a heavy duck fat. A classic recipe is a duck stuffed with apples. Suitable is gravy from prunes or other berries. Marinated grapes and plums will do. In Russian cooking stew duck with cabbage.

Goose and turkey

Most often this bird is cooked in fried form or baked in an oven / stove. The carcasses are filled with either apples or rice or buckwheat. In general, any croup will suit, if only the filling turns out crumbly. Just a fried bird is served with porridge, noodles (spaghetti or homemade), baked apples, cabbage, potatoes. And with salads from fresh vegetables. The bird is washed down, as a rule, by light young wine, red.

Seafood on the table

Seafood is considered to be a true decoration of the table. Therefore, if you are thinking about what to do with fish, then take note of the following tips. For example, hot boiled is good with mashed potatoes. A cold - with vinaigrette, fresh salads, especially cabbage with mayonnaise dressing and potato, as well as green, with pickled cucumbers. Also to any boiled fish is a horse-radish, seasoned with vinegar, and mustard. Or vegetable sauce from onions, tomatoes, carrots. With what to feed the salmon, this delicate fish? It tastes best in fresh form: light-salted or light smoked. Usually on a plate put thinly sliced fillets, from above slices of a lemon and twigs of greens, for example, parsley. Or you can make savory sandwiches, frying a small pile of white loaf on both sides in butter and rubbing them with garlic. What can you serve salmon with? As one of the main ingredients, it comes in various sorts of assorted salads, omelettes, Italian spaghetti sauces. For example, this is the dish: fresh fish fillets bake in the oven until cooked or fry. Boil the noodles by adding a little vegetable oil to the water. Sow a little spinach, squeeze out the garlic, butter butter, mix. Put the side dish on a dish, on top of the fish, sprinkle with herbs - and on the table!

Prawns for snacks

Continuing to discuss the menu of seafood, find out what to serve shrimp. First, they can be cleaned and fried, preferably in butter or margarine, mixing chopped garlic and spices. And just boiled served with mugs of lemon, squeezing meat for juice. Still suitable vegetables, fried quickly on a hot skillet. Such dishes are usually washed with white wine, dry and semi-dry.

Potatoes - second bread

Among the vegetables, the most popular, common, favorite among us is potatoes. There are three times a day, and not get bored. And there are countless recipes for cooking vegetables. With what to serve potatoes? Approximately the same as meat: vegetable and mushroom caviar of different varieties and species, salads, marinades and pickles, fresh vegetables.

• If it is welded in uniforms, it is combined with a herring - marinated or cooked in brine, sprinkled with herbs. And also with sprats, smoked fish. And necessarily with sunflower oil, in which the onion is fried. If the potatoes are young, then it is boiled without shelling, water is poured, and the vegetable is poured with sour cream, sprinkled with dill and parsley. And these dishes are snacked with cucumbers, tomatoes, radishes and radishes, fresh and canned vegetables. And with mushrooms and cheese.
• What to serve with puree from potatoes - a dish unusually tasty, democratic, equally suitable for a festive evening and for a dinner in a hurry? Naturally, fish or meat products. Fried hake, mackerel and other species. Or ham, boiled tongue, sausages, sausages, cutlets, chops, etc. The main subtlety: puree should be planted with hot milk and season with butter. As an independent dish it can be filled with grated cheese. Piquant and delicious!
• Fried potatoes are a true paradise for lovers of good food. Suitable for her are salted, marinated and sour cucumbers and tomatoes. Or fresh salads, lecho, ketchup. And a potato with eggs, sausage, fried in different kinds of meat or fish is served. If you make potato patties or fritters, then the mushroom sauce fits well with them.
• Stewed potatoes are a constituent part of a roast, stew. Salad of fresh cabbage or carrots in Korean will be very handy. In addition, you can extinguish potatoes and mushrooms, before serving, sprinkling with her herbs, and with a brisket, then the dish will need a tomato onion sauce.

The sea of cheese

Another product, without which there is neither a quick morning snack, nor an exquisite festive meal, is cheese. He enters into light snacks and is the decoration of a dessert table. What to serve cheese, depends on the form of the feast.

• For independent snacks or sandwiches it is cut into thin slices. It is best to do this one hour before a meal. And if the blanks are kept in advance, then the cut must be wrapped in a plastic bag. Then the pieces will not become airy, they will not become coarse, they will not lose their flavor and aroma.
• In sandwiches, cheese is served with smoked sausage, slices of fish, fresh vegetables or by itself, with bread.
• Experts on delicacies from this dairy product, which are the French, first of all put a number of vases or plates with fruit. At the same graduation is carried out according to grades. The most valuable, blue cheeses are combined with light grapes or pink. Soft types are in good harmony with ripe yellow pears: their sweetness shades and complements the flavor bouquet. To hard varieties of cheese offer pineapples, cherries. And such delicacies, like walnuts and walnuts, are universal and apply to all cheeses.
• Naturally, traditional sandwiches are served with tea. More elegant looks a table, where steaming cups with a fragrant coffee drink, preferably natural.
• But, of course, it is best if cheese is served with cheese or, conversely, cheese is to wine. It is not that important, but the following rule: where the dairy product comes from, and from there it is also a drink. That is, French cheese - and the same wines, Swiss - and a bottle of the same origin. With regard to varieties and fortresses: for blue cheese requires a sweet fortified wine; To soft, from goat and sheep milk, with high fat content - it is better to serve a bottle of dry or semi-dry, and also dessert. Hard varieties are suitable for red wine.

Wine list of a connoisseur

And now the question is very delicate and complex: "With what to serve wine?" Let's consider it in detail. But at once we will specify: the dish is easier, with less saturated taste and smell, the easier it should be and wine. And, on the contrary, a sharp, rich taste, pronounced aromas require drinks "heavier". That is, the wine should be thick, dark red or burgundy, tart, with a distinctly pronounced taste bouquet.

• According to the etiquette, guests can be offered a drink before meals, about half an hour. This is done to ensure that the appetite is full. Well suited for such purposes are varieties of port, vermouth, Madeira, sherry. By the way, they can also be put on the buffet. And as any appetizers can suit any canapes, sandwiches, salads, except for those that include a different herring, including marinated.
• With her, you should not put bottles with white table wine. But with other fish dishes it is easy and pleasant to drink. As already mentioned above, you can serve it with cheeses, with meat dishes from poultry and game. The main thing is that the dishes are not sharp, salty. And from the fruit put on the table sweet and sour apples, peaches, apricots.
• If the food is fatty, satisfying, with a pronounced taste and smell (meat dishes, sausages, salami, ham, boiled pork, etc.), then "attach" a bottle or two of red dining room, necessarily with a tart aftertaste. Such wine will quench thirst, reduce the feeling of heaviness in the stomach and other unpleasant symptoms. Contribute to this tianidy - special tannins contained in the drink.
• If there are a lot of vegetable dishes on the table, shrimps, oysters, crabs, etc., then they need to drink semisweet wine. Color does not matter. Suitable are golden, white, pink, red wines.
• And, finally, the sacred question: "What is served champagne?" In fact, this wine is universal, without it there is not a single significant holiday. This is especially typical for dry and semi-dry varieties. Only here herring and marinades do not suit him. If the champagne is sweet, semisweet, sparkling, then it should be served to desserts: neostromu cheese, liver, sweets, especially chocolate, cakes, cakes, cakes, ice cream, fruit, citrus. The French, lovers of gourmet, combine champagne with coffee and tea with lemon. They say it's delicious!

Several recipes for all occasions

Want to surprise guests or home with unusual dishes? They will appeal to lovers of meat: as a nutritious pork, and a light poultry. Here are a few recipes from those products, which were discussed in the article:

• For example, the original cutlets are prepared according to the "2 in 1" principle. You will need: 500 g of chicken and pork fillet (the latter try to choose closer to lean). Beat them, cut into thin strips and twist, combining both varieties. To ensure that the pigtails do not fall apart, they need to be chopped up with wooden skewers. In a frying pan pour the vegetable oil, preheat and fry the patties on both sides until ready. Serve meat with fried potatoes, pickled cucumbers or gherkins. Plate the dishes with parsley sprigs.
• Chops in egg breading - another small culinary masterpiece. The consumption of products is as follows: meat (pork, beef) - 1 kg, eggs - 2 pieces, flour - half a cup. Spices, salt - to taste. Plus small strong ripe tomatoes, lettuce leaves, feathers of green onions, twigs of parsley. And marinade, your favorite, as for shish kebabs. Cut the meat into portions and carefully beat off. Fold in a pan with a marinade and leave for half an hour or an hour. Then season with salt, pepper, and season with spices. Now breading: beat the eggs, adding salt and pepper. Dip chops into flour, then into egg and fry from both sides until cooked. On the dish, put the leaves of the salad, on top of the meat. Cut tomatoes into slices, overlay them with food. Serve chops, decorated with parsley and onions. Appetizing looks, right? A garnish to them - mashed potatoes, lush, airy.
• Salmon, baked in cream, will surely do honor to any mistress, if, of course, it will be cooked by all the rules. Stock up with a kilogram of fresh fish, a few onions, a glass of medium-fat cream, favorite seasonings, paprika, fennel seeds, coriander. In a bowl, pour in the cream, pour the seasonings and spices listed above, always ground black pepper. If you want a dish sharper, add a little bit of red and hot. Stir. Now the salmon: remove the skin from it, cut it into small pieces. Lay them on a baking sheet, salt, sprinkle with lemon juice. Bulbs cut into rings and put on top. Fill everything with the prepared sauce, cover with foil. Oven heat up to 170-180 degrees. Put the salmon into it for half an hour. After that, to make the fish blush, remove the foil, and let the dish bake for another 7 minutes. When everything is ready, the salmon is laid out on the dish. With what to submit? Top with thin lemon slices, sprinkle with herbs, and on the side with a salad. Of wines - light, light varieties.
• Potatoes "in French" - so in simplicity is called a dish, which is offered to your attention. Its authors are really French. And they are an exquisite people, because their name sounds more noble: "potato-Dauphin." These are donuts, made from our favorite root crop. How they are made: about half a kilo of potatoes are thrown into salted boiling water and cooked until ready. After that, it should be cleaned and pounded in puree, but only without any addition of liquid. Then from 4 eggs, 120 grams of flour, a small amount of creamy margarine or butter and a pinch of nutmeg, you need to knead the dough (brewed). Puree salt, pepper, mix with dough and knead until smooth. In hot frying or just a pot of vegetable oil and a small admixture of creamy dip a teaspoon of 3-4 pieces of mashed potatoes. It is not necessary any more, t. To. At frying donuts well swell. The portion was bruised - take out with a noise on a paper towel, which you spread on a plate. Let this way the fat goes away. When the whole mass of mashed potatoes is fried, shift the donuts to another dish, put them in a microwave or oven for a minute, so that they are hot, and carry them to the table. What can I serve with potatoes cooked in such an unusual way? Mushroom or sour cream sauce, stewed or roasted meat, roast with gravy, vegetable salads with sour cream or mayonnaise dressing. And also adzhika, pickles, marinades. Wash down - red or pink wine.
• And, finally, dessert. After all, he, as you know, crowns any festive dinner or dinner. Therefore, the dessert offered here is proudly called "Crown". However, judging by how superbly delicious it turns out, his name is quite worthy. So, the ingredients for the dough: sour cream - 2 cups, eggs - 3 pieces, sugar - 1,5-2 cups, condensed milk - slightly less than half-bake, baking powder or soda (extinguished) - teaspoon, cocoa - 4 tablespoons ) Or a little more. And flour - 2 cups or 2 and a quarter (will look at the consistency of the test). Cream for the cake is made on sour cream, it needs 1 liter, a glass of sugar and lemon or orange peel (you can replace it with a pinch of citric acid), necessarily a bag of vanillin. "Crown" is a treat with fondant. To prepare it, you need sour cream - 6 tablespoons, sugar - 5, cocoa - 4-5, and 1 - butter (margarine does not fit). Let's start with the cake. Mix the dough from the appropriate ingredients (do not immediately put cocoa). Consistency - like a thick, fat village sour cream. Divide it into 2 halves, in one mix the cocoa. Bake in the oven cakes, how many will be. Put on the plate, let it cool. Now cream: whisk it thoroughly with a mixer (sour cream should be cold). And do it by carefully kneading all the ingredients. Take a large festive dish, lay on it cakes, alternating with dark and light. Each well spread with cream, including the top. Then fill it with sweet. Nuts, pieces of fruit, marmalade - everything can be used as a decoration. Finished work put the clock at 5-6 in the impregnation refrigerator. Serve with such a masterpiece of grapes, citrus, peaches, and from the wine - champagne or sweet dessert varieties. Do not forget the tall tulip shaped glasses. Experts say that it is in them that the aroma of drinks concentrates better and is more clearly felt.

Here we have such an unusual excursion into different areas of culinary art and etiquette. Delicious dishes to you, successful impromptu and beautiful, correct serving!