1. Chicken baked in the oven

INGREDIENTS:
● Chicken ~ 1.5 kg,
● Drain oil. - 70 g,
● Sour cream - 2 tablespoons,
● Hammer saffron (or turmeric) - 0.5 tsp.,
● Garlic - 4 cloves,
● Lemon zest - 3 teaspoons,
● Pepper. sharp (7-8 cm) - 1 pc.,
● Fine sea salt - to taste.

COOKING:
1. Room temperature butter + lemon zest + salt;
2. Butter at room temperature + hot red pepper (grind in a mortar or with a sharp knife) + salt;
3. Sour cream + saffron + crushed garlic + salt;
Put the first mixture in the refrigerator to set. I like to bake a bird by cutting it over the breast - the inside is better fried and there is no specific smell. Singe the chicken (especially the wings; I do this with dry alcohol), cut it through the breast, remove the remnants of the insides, fat, cut off the hanging skin from the neck, from the inside of the thighs; sharp ends of the wings and "fat tail". Wash.
Remove the oil with zest from the refrigerator, cut off small pieces, put them under the skin. Especially carefully - at the breast. First, grease the inside of the bird with pepper oil, put it in the form in which we will bake, - grease the outer part. We put in the oven, t = 200 After 30 minutes. take out, brush with sour cream mixture. Bake another ~40 min.

2. Baked pork with onion, garlic and grape jam.

INGREDIENTS:
● 1.5 kg pork boneless
● 2 tbsp. salt
● 4 tbsp. Sahara
● 3 bay leaves
● 1 tsp. dill seed
● 1 tsp. coriander seed
● 10 black peppercorns
● 2 tbsp. vegetable oil
● 1 tbsp. parsley
● 1 tbsp. cilantro greens
● Favorite seasonings

FOR CONFITURE:
● 10-20 small onions
● 2 heads of garlic
● 300 gr. white grapes
● 100 gr. Sahara
● 100 ml of water
● 1 tbsp. butter

COOKING:
Boil 1.5 liters of water with salt, sugar, bay leaf, dill and coriander seeds and black peppercorns. I added a few more cubeb peppercorns. Cool the marinade to room temperature, put the meat in it and leave for 2 hours at room temperature. Remove pork from marinade, pat dry and brush with oil. Присыпать мелко нарезанной зеленью и приправами, при необходимости поsaltть. I used dry adjika and hamburger mix. Wrap meat tightly in foil (if foil is thin, use 2 layers). Bake in preheated to 200 gr. oven for 1 hour 40 minutes. I have was 1 kg of meat, baked for 1 hour 15 minutes.

Peel the onion and chopped garlic. Cut each onion and grape in half, as well as oversized garlic cloves. Remove seeds from grapes (it is better not to use quiche-mish, it is too small). Fry the onion in butter for 3 minutes, add garlic to it, fry for another 2 minutes. Dry the onion and garlic from the oil on paper towels. Boil water with sugar over low heat until the latter is completely dissolved. Put the onion, garlic and grapes into the syrup. Cook, stirring constantly, until the consistency of liquid jam. Serve the cooked pork with confiture. Delicious both hot and cold. In the latter case, let the meat cool without unwrapping the foil - it will be juicier

3. Chicken fillet baked with mozzarella, thyme and sun-dried tomatoes with grilled vegetables

INGREDIENTS:
● chicken fillet - 1pc (400g),
● eggplant - 1 piece,
● zucchini - 1pc,
● Bulgarian pepper - 1 piece,
● celery - 1 petiole,
● onion - 1 piece,
● lemon - 1 piece,
● garlic - 2 cloves,
● sun-dried tomatoes - 4 pieces,
● a bunch of frisette lettuce,
● mozzarella - 1 ball (125g),
● olive oil 4-5 tablespoons,
● soy sauce - 2-3 tablespoons,
● balsamic white vinegar - 1 tablespoon,
● balsamic cream,
● fresh thyme - 1-2 sprigs,
● sea salt to taste,
● pepper h.m. taste.

COOKING:
1. Wash the fillet, dry it, cut it into two parts. Cut each part into a "book".
2. Lightly beat off. Поперчить, чуть поsaltть морской солью.
3. Brush with olive oil and soy sauce, sprinkle with lemon juice. Cut the mozzarella into two halves.
4. In the center of each piece of meat, lay out half of the mozzarella, sprinkle with thyme leaves. Put 1-2 sun-dried tomatoes. Wrap in an envelope, tie tightly with twine so that the mozzarella does not leak during baking. Fry in olive oil on both sides until lightly browned. Bake in the oven at 200 * 15-20 minutes.
5. For grilled vegetables, we need: 1 eggplant, 1 zucchini, 1 bell pepper, 1 onion, 2 cloves of garlic, 1 stalk of celery, 1-2 sprigs of fresh thyme. You can add parsley or basil if you like. Wash vegetables, dry. Eggplant, zucchini cut into slices. Bulgarian pepper and onion cut into four parts.
6. Cook in turn on the grill pan until al dente. Sprinkle with thyme and add celery to lukewarm vegetables, to release their fragrance.
7. Cut the prepared bell pepper into strips. Crush garlic, add to vegetables.
8. Prepare dressing: mix 3 tbsp. olive oil with 1 tbsp. soy sauce "Kikkoman", add a teaspoon of white balsamic and 0.5 tsp. lemon juice. Fill vegetables. Spice up. Mix and let stand for a while, marinate.
9. Soy sauce in the legendary bottle;)
10. Remove the finished chicken fillet from the oven, remove the threads. Cut before serving. Drizzle with balsamic cream.

4. Baked meat in a honey-beer marinade

INGREDIENTS:
● A piece of pork weighing about 1 kg
● 1 tbsp. liquid honey
● 2 tbsp. vegetable oil
● 80 ml dark beer
● 1 tbsp. tomato paste
● 1 tsp. ground hot paprika
● 1 tsp. ground black pepper
● 2 tsp. salt

COOKING:
For the marinade, mix honey, vegetable oil, beer, tomato paste, hot paprika powder, ground black pepper and salt into a homogeneous mass. Spread the marinade on all sides of the meat with massaging movements and leave to marinate for a couple of hours. Put the marinated meat on a baking sheet and bake for 20 minutes at a temperature of 175°C, then increase the temperature to 200°C and leave to brown for another 15-20 minutes. Remove the meat from the oven, let it rest for a few minutes, cut into plates and serve with your favorite side dish. This time we had coleslaw as a side dish.

5. Baked meat for good company

INGREDIENTS:
● 1-1.2 kg pork neck
● 4 tbsp grow oils
● 3 cb of garlic
● 3 tbsp chopped cilantro
● 2 tbsp lime juice and some zest
● 2 ч л salt(примерно)
● 1 tsp Dijon mustard
● 1 tbsp each of honey and pepper (preferably a mixture)
● 1 kg pork barrel
● 2 tbsp of beer and raising oils
● 1 tsp of cumin, ground mustard, paprika
● 5-6 cb of garlic
● 2-3 leaves of parsley
● 2 ч л salt
● 1 tbsp pepper (preferably a mixture of peppers)

COOKING:
Pork neck: Pass the garlic through a press. We combine all the ingredients of the marinade and grease the meat with it. Cilantro, if you really want (parsley, basil, thyme), you can replace it with your favorite herb. It is possible and desirable to put a couple of cabbage leaves, carrots, and pickled meat already on top and wrap it well in foil (we will turn it over), while noting where the bottom is, and where the top is. Pork barrels: Pass the garlic through a press, do not chop the parsley very coarsely. Combine all the components of the marinade and grease the barrel. Twist well in a couple of layers of foil, while marking the bottom and top (bottom-skin).

We transfer the meat to the refrigerator for a day and a half. Think of it twice and turn it over, once at night and once in the morning. After a day and a half, bake at 200 "for about 1.20 hours (depending on your oven!)
I don't reveal or blush - it's pointless with my oven. You-optional Let's think a little about a light snack. For example, here is a salad (the number of ingredients is optional). Chopped sauerkraut + coarsely chopped pickled mushrooms (any) + a little diced boiled potatoes + a clove of chopped garlic and dill, parsley. Pour everything with vegetable oil (can be sunflower, fragrant) Work for 5 minutes!

Или вот еще,просто и красиво: Помидоры разрезать пополам,выбрать сердцевину,чуть поsaltть,поперчить. In the middle, chopped green onions, lightly watered with vinegar and grown with oil, and pickled mushrooms on top. You can make a type of pen out of onions, here you have a delicious purse with mushrooms! Does not look like it? Well, it's delicious :)
Shall we spend another 10 minutes and a minimum of effort? Take small potatoes, wash them, make a deep incision in the center and insert a piece of bacon or salted bacon into it. Wrap in foil and to our meat on a baking sheet!

6. Baked meat in dough

INGREDIENTS:
● 1kg of meat (pork, beef)
● 400g puff pastry
● salt, pepper
● 1 egg.
● filling
● 250g mushrooms
● 1 large onion
● 1 bunch fresh parsley
● соль taste.

COOKING:
Мясо поsaltть,поперчить,оставить на пару часов. Defrost the dough or cook it yourself according to a recipe familiar to you. Peel onions and mushrooms, cut for frying. Wash the parsley, pat dry and chop too.
обжарить лук,до золотистого цвета,потом добавить грибы,немного поsaltть,перемешать и прожарить пару минут.потом добавить петрушку ,перемешать и выключить,дать остыть. мясо обжарить целым куском на сковороде,в 2 ст.л vegetable oil,по 5 минут с каждой стороны. cool down a bit.

If you have a gas oven, then set the temperature to 7, if the oven is in Celsius, set the temperature to 220g, if the oven, as I have in Fahrenheit, set the temperature to 425g. thawed dough, put in a greased form with butter, so that the edges lie on the sides of the form, put the filling in the middle of the dough, trim it according to the size of the meat, put it on the filling grease