Tuesday, March 20, 2012

French Meat

This is reach flavorful method of cooking virtually any kind of meat - everybody will like it. Fail-proof for sure.

What it is
This is medium-thick pieces of meat or ground meat (as on my pictures), baked on a bed of chopped onion. Cheese and mayonnaise are spread on top before baking. You will see a lot of mayo use in my USSR-era recipes - that's exactly how it is, russians love their mayo, it's in salads, in cookies, in baking and roasting and of course in your sandwich. Make your own mayo if you want to stick to healthier way of cooking.

How it's served
It is a main dish served with a side dish of any kind. Potato is great, specifically mashed one, as a side dish. Regularly it served piping hot right from the oven, but warm and cold are still in danger of sudden disappearance from the table or fridge. Watch out!

Some side comments
You should try it - I bet you won't regret.

How to store it
It can be kept in fridge for a few days without losing its taste.

As I mentioned, any kind of meat can be used but it is best when done with chicken or pork. Beef can be on a tough side unless it is ground - in this case it may be great. Regarding cheese, it's better to use easy melting kinds of cheese such as mozzarella, cheddar, gruyere.


- Do not worry about being too neat when spreading mayo on a top of cheese - it's a bit tricky. Just do your best, it will be fine.


For a big family:

2 lb chicken breast
2 lb boneless skinless chicken thighs
3 onions, chopped
6-8 tbs mayonnaise 
8 oz cheddar cheese
3 tbs olive oil
black pepper to taste

- Grind chicken breast and thighs and mix well. Do not add anything to this mix.
- Pour olive oil on a baking sheet.
- Distribute onion evenly in a baking sheet.
- On a top of onion, spread layer of ground meat.
- Finish with layer of cheese and mayo.
- Place in a preheated to 375F oven. Bake for approximately 1 hour until it's golden brown.
- Remove from oven, let it rest for about 20 minutes, then cut and serve!
- Enjoy, it's delicious!



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