Eating horse and horse meat, horse meat dishes, tartare recipes and horse meat bread. Extreme cuisine.

Horse meat ?! Most Euro-Americans frown on such an offer. In the end, the horse is the animal that is most closely associated with human activity. It is known that four and a half thousand years ago, the horse was already his indispensable assistant. Mainly as a pack and mount. 

Eating horse and horse meat, horse meat dishes, tartare recipes and horse meat bread. Extreme cuisine.

Around 900 BC, the Assyrians formed horse units, which became the progenitors of the later glorious cavalry. At the same time, horse racing was included in the program of the Olympic Games in Greece. Horses were harnessed to war chariots, fields were plowed on them.

, than beef. 94 kcal per 100 g versus 156 kcal in lean beef. No matter how popular horsemeat today, it is unlikely that one day an event will occur that could overshadow what took place in the mid-19th century, shortly after Napoleon’s pharmacist Cade de Gassicour and several others publicly stated that during the general’s military campaigns horsemeat helped to survive a considerable number of his soldiers.

In many recipes, horse meat (Equus caballus) can be replaced with beef – after all, related animals – as well as donkey meat (Equus asinus) and mule, a hybrid of the first two. By the way, donkey meat and mule are often sold as horse meat. However, the meat of these artiodactyl and non-ruminant animals is prohibited among Muslims and Jews. Raw horse meat is valued in France, Belgium, Sweden and Japan. Thinly sliced ​​lean barrel served with hot sauce (horseradish is not forbidden) or in the form of tartar with onions, herbs, spices and Worcester sauce. Umashashi – horsemeat sashimi is very popular in Japan.

In the south of France they eat sausages. The basis of which is crushed horsemeat, they are cooked in a grill, and in a pan, and on an open fire. In Italy, horsemeat is included in the recipe for spaghetti with Bologna sauce. In Switzerland, it is deep-fried. In the Americas they are sluggish. Other representatives of the horse genus are also eaten. Including African zebras. The abundance of these animals over the centuries has made their meat an affordable source of protein. South African writer Lawrence van der Post in the book First Catch Your Antelope (1977) recalls his childhood and adult gastronomic adventures and, in particular, says that zebra fillets and steaks were the most tender and delicious meat.

Horsemeat tartare recipe.

150-200 g (per 1 serving) of lean horse barrel or rump.
1 egg.
1 tbsp. a spoonful of chopped red onions.
1 crushed clove of garlic.
1 tbsp. chopped parsley.
1 teaspoon capers.
Worcester sauce or Tabasco hot peppers to taste.
Salt and pepper to taste.
Ketchup, olive oil, soy sauce.

Skip the meat through a meat grinder, add the egg, garlic, Worcester sauce or Tabasco, salt, pepper and mince a bowl to the minced meat. Make one side of the ball flat so that it does not roll on a plate, or use a cookie cutter. Around the meat, put onion, parsley and capers on a plate, which are eaten with a fork during the meal with the meat. To give the dish more flavor, serve it with ketchup, olive oil, an additional portion of Worcester sauce and / or soy sauce.

Horsemeat Bread Recipe.

Stir the combined horse and pork mincemeat (in a 3: 1 ratio) with bread soaked in milk (2 slices per 450 g minced meat) and some chopped onion and parsley. Add to the mixture a beaten egg (one per 900 g of meat), salt, pepper, dry mustard, crushed garlic and a little Worcester sauce. Slice a loaf of minced meat prepared in this way. Bake it at 175 degrees. After half an hour, drain the fat and pour the loaf of canned tomato sauce diluted in water in a 2: 1 ratio. Sprinkle with crushed garlic, grated Parmesan and bake until tender.

Based on the book Extreme Cuisine.
Jerry Hopkins.

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