“Everything will be delicious” is STB channel's own TV project, where anyone will have the opportunity to learn how to cook or improve their culinary skills. The invited culinary specialists and nutrition experts will be from Ukraine and abroad.
They will teach us the various techniques for preparing real culinary masterpieces, which can be viewed online in the issue Everything will be delicious on our website. The host of the project, Nadezhda Matveeva, acts as the mistress of her virtual home.
Everything will be delicious at STB in 2015, of course, it will please a true woman, since the abundance of recipes will delight the whole family.
A few decades ago they were served to festive table in many families. Now, few people dare to cook this dish on their own. But thanks to the show “Everything will be delicious!” everything will change. The main competitors of dumplings - but three times more, three times more juicy and three times more satisfying - are the legendary manti.
A talented culinary specialist, brand-chef of famous oriental cuisine establishments in the capital Mikael Aroyan shares the secrets of unrealistically delicious manti from his family notebook. We cook them immediately with three fillings: classic meat - with soft pieces of pork and beef in creamy onion juice, fragrant mushroom stuffing- with mind-blowing fragrant champignons and tender rice, as well as delicious dessert manti with cheese and oriental spices.
On this page you can watch online and in good quality all episodes of the cooking show Everything will be Tasty 2015. To do this, follow this link and choose the desired series, everything will be delicious from STB.
November 21, 2015 we will cook: Manti.
Rice salad with baked fish. family recipes
Mikael Aroyan told how to prepare a classic meat filling for manti - with soft pieces of pork and beef in creamy onion juice.
Cooking
DoughMix two types of flour. Add salt and egg to the ice water, pour the liquid into the flour and knead the dough.
Knead it vigorously for 15 minutes. Leave the dough for an hour room temperature under a wet towel.
Meat filling
Cut the meat into 1 cm thick layers and put in the freezer for at least 15 minutes. Then cut it into 1x1 cm cubes. Cut off 1/10 part from a pack of butter. Cut it into 3 equal pieces. Chop the onion.
Mix meat with onions. Grate and add potatoes to minced meat. Also add salt, pepper and cumin to the minced meat. Cover the bowl with cling film, poke a few holes in the cling film with a toothpick, and let sit for 20 minutes.
Roll the dough into a bundle with a diameter of 3 cm and cut into pieces 3 cm wide. Shape them into balls. Roll them out into layers 1 mm thick.
Place 1.5 tbsp in the center of each circle. l. toppings, and put a piece of butter on top. Form manti.
Make a steamer out of a pot, a bowl, and a wide dish. Dish grease butter, lay out the manti, cover and steam the meat manti for 25 minutes.
INGREDIENTS (for dough for 9-10 pieces)
- Wheat flour - 220 g
- Cornmeal - 30 g
- Egg - 1 pc.
- Salt - 0.5 tsp
- Water - 125 ml
COOKING METHOD
Mix two types of flour. Add salt and an egg to the ice water, pour the liquid into the flour and knead the dough.
Knead it vigorously for 15 minutes. Leave the dough for an hour at room temperature under a damp towel.
Mushroom stuffing
INGREDIENTS
- Rice round - 90 g
- Celery root - 50 g
- Oil - 40-50 ml
- Onion - 1 pc.
- Champignons - 300 g
- Salt - 1 tbsp. l. without a slide (0.5 tbsp - for rice, 1 tsp - for mushrooms)
- Black ground pepper- 1/4 tsp
- Nutmeg - 1 g
- Ginger - 1 cm root
COOKING METHOD
We clean the celery and cut it into cubes of 0.5 cm. Chop the onion. We clean the mushrooms and cut them into centimeter cubes.
Warm up in a frying pan vegetable oil. Fry mushrooms with vegetables for 12 minutes. Remove from heat, add salt, pepper and nutmeg. Grate and add ginger to the filling.
We put the rice in salted boiling water, cook for 10 minutes, and then discard it on a sieve and rinse cold water. Mix it with mushrooms. Ready stuffing cool.
We spread it on circles from the dough for 1.5 tbsp. We form manti by braiding the dough with a spikelet. Put on a greased dish in a saucepan with steaming water. Cover with a lid and cook for 20 minutes.
Meat filling
INGREDIENTS
- Pork neck - 250 g
- Beef shoulder - 250 g
- Onion - 3 pcs.
- Salt - 0.5 tsp
- Black ground pepper - 0.5 tsp
- Ground zira - 0.5 tsp
- Butter - 20 g
- Potato - 1 pc.
COOKING METHOD
We cut the meat into layers 1 cm thick and put it in the freezer for at least 15 minutes. Then we cut it into cubes 1x1 cm. Cut off 1/10 part from a pack of butter. Cut it into 3 equal pieces.
We chop the onion. Mix meat with onions. Grate and add potatoes to minced meat. Add salt, pepper and cumin to the minced meat. Cover the bowl with cling film, poke a few holes in the cling film with a toothpick, and leave for 20 minutes.
We roll the dough into a bundle with a diameter of 3 cm and cut into pieces 3 cm wide. We form balls from them. We roll them into layers 1 mm thick.
In the center of each circle lay out 1.5 tbsp. l. toppings, and put a piece of butter on top. We form manti.
We make a double boiler from a saucepan, a bowl and a wide dish. Lubricate the dish with butter, spread the manti, cover with a lid and steam the meat manti for 25 minutes.
curd filling
INGREDIENTS
- Curd (9%) - 300 g
- Eggs - 1 pc.
- Sugar - 150 g
- Ginger - 1 cm root
- Orange peel - 1 tsp
- Cinnamon - 1/4 tsp
COOKING METHOD
We grind the cottage cheese through a sieve. Add an egg to it.
Grate the ginger on a fine grater and add to the filling. Add sugar, cinnamon and orange zest. We mix everything until smooth.
We roll out the dough into a thin layer in the shape of a rectangle and cut it into strips measuring 5x20 cm. Lay out 1 tbsp along the strips. fillings. Fold the strips in half and pinch the filling.
Press the sealed edge with a fork. We twist a roll in the form of a rose from the workpiece. Put it on a greased dish in a saucepan with steaming water. Cook covered for 20 minutes.
See also ("Everything will be delicious!")
Mikael Aroyan told how to prepare a classic meat filling for manti - with soft pieces of pork and beef in creamy onion juice.
Cooking
DoughMix two types of flour. Add salt and egg to the ice water, pour the liquid into the flour and knead the dough.
Knead it vigorously for 15 minutes. Leave the dough for an hour at room temperature under a damp towel.
Meat filling
Cut the meat into 1 cm thick layers and put in the freezer for at least 15 minutes. Then cut it into 1x1 cm cubes. Cut off 1/10 part from a pack of butter. Cut it into 3 equal pieces. Chop the onion.
Mix meat with onions. Grate and add potatoes to minced meat. Also add salt, pepper and cumin to the minced meat. Cover the bowl with cling film, poke a few holes in the cling film with a toothpick, and let sit for 20 minutes.
Roll the dough into a bundle with a diameter of 3 cm and cut into pieces 3 cm wide. Shape them into balls. Roll them out into layers 1 mm thick.
Place 1.5 tbsp in the center of each circle. l. toppings, and put a piece of butter on top. Form manti.
Make a steamer out of a pot, a bowl, and a wide dish. Grease the dish with butter, put the manti, cover and steam the meat manti for 25 minutes.
