Blessed are those who do not read the small print on packaging! They carefreely gobble up store-bought cuts by both cheeks, generously smear them with mustard, and generously place them on sandwiches. Their lives are not at all bothered by generally unnecessary information about how many preservatives, dyes, stabilizers and flavor enhancers the caring manufacturer crammed into their brainchild to make it tastier, more beautiful and more durable. Chemistry extends its hands far into human affairs! But what about those old-fashioned people who for some reason ignore progress, preferring to eat natural things? There is only one answer, and it is quite simple: cook the ham yourself.
Ham for sandwiches
Ingredients
1 kg. pork peritoneum
for the marinade:
1/4 tbsp. salt
1 tbsp. Sahara
5 bay leaves
1 tsp allspice
1 tsp black pepper
1 tsp fennel seeds
1 head of garlic
Well, my precious natural retrogrades, I hasten to disappoint you - we cannot do without progress at all. It gives the best results when preparing homemade ham - with its help you can prepare not only the most tender chicken fillet or soft steak, but also an excellent ham for sandwiches. But the beginning will still be old-fashioned: the meat should be marinated.
Clean the layer of pork belly from films and excess fat. Bring the water to a boil, remove from heat and add sugar, bay leaf, allspice (of course, not ground, but peas) and fennel seeds (the most important seasoning for pork). Crush all the garlic, coat the meat on all sides, and when the water has cooled to room temperature, transfer the meat and garlic into it. Place in the refrigerator and marinate the pork for 3-4 days, turning it occasionally.
Remove the meat from the marinade, wipe and dry. You can add any other spices you like - for example, I seasoned the pork with smoked Spanish paprika - then roll the meat into a tight roll. If you don't have a vacuum sealer, wrap the meat tightly in several layers of cling film, leaving no holes or air bubbles. If you have a packer, you can use the same film or twine, secure the roll and pack it in a vacuum bag.
Place the packaged meat in water heated to 70 degrees and cook it at this temperature for 6 hours. After removing the bag of meat from the water, notice how much juice has accumulated in it. Such juice, which is released from the meat into the meat, tends to turn into jelly when cooled, and for you and me it would be very nice for this jelly to fill those small cavities that could remain inside the roll. If possible, find a suitable shape, carefully place the roll into it and press it down with something heavy (or if there is no shape, just press it down), then put it in the refrigerator overnight.
The ham is ready, it turned out soft, aromatic and holds its shape perfectly. Unroll the film, get rid of any jelly that has hardened on the outside of the roll, and cut the ham into slices. Homemade ham can be put on sandwiches or simply eaten with horseradish and fresh or salted vegetables.
What could be simpler than toast? It's hard to find people who have never tried them. However, ordinary toast can be fantastically delicious if combined with the right ingredients. For example, ham toast can become a real delicacy if prepared correctly. At the same time, the price of such a dish turns out to be ridiculously low, and it only takes a few minutes to prepare. An excellent choice if you need a hearty snack or a light breakfast.
Ingredients:
How to make toast with ham
Butter each piece of bread.
Place the ham on the bread and the cheese on it.
Place the toast in the microwave, grill or oven and bake until the cheese has a delicious golden brown crust.
Remove the toast and sprinkle with parsley.
Recipe Note:
How delicious they will be ham toast, depends primarily on what kind of ham, bread and cheese will be used. Among the variety available on the shelves, you should choose what you like best, then the result will definitely please you. However, it is worth remembering that not all types of cheese melt well. Another advantage of this dish is that it is easy to experiment with. For example, you can sprinkle the finished toast with your favorite spices. This will make the taste more piquant and unusual. If desired, you can place thinly sliced vegetables between the cheese and ham. Tomatoes are especially often used in this role. Thus, for all its simplicity, this dish can be very different in the execution of two chefs.
If you don't see the difference between toast and an ordinary sandwich, then you don't see the difference between a symphony orchestra and a homeless guy who plays the flute. Toast is a sandwich that is based on delicious and crispy toast bread. This bread can be fried in a frying pan. In this case, it is best to grease the bread with butter on both sides. But the easiest way to get such bread is using a toaster. Why worry so much about snacking? Because toast was, is and will be tastier than bread and sausage. You can be convinced of this immediately as soon as you prepare at least one piece of toast from these recipes.
1. Toast with bacon and mushrooms
Ingredients:
Bacon;
- fresh champignons;
- a pinch of hot pepper;
- salt;
- 2 slices of bread;
- butter.
Preparation:
1. Fry the bacon in oil until crispy.
2. Fry the mushrooms in butter and the fat left in the pan from the bacon.
3. Add salt and hot pepper to the mushrooms.
4. Prepare the bread and spread the bacon and mushroom mixture onto each slice.
2. Toast with wasabi and tuna
Ingredients:
Mayonnaise;
- wasabi;
- canned tuna;
- slices of bread.
Preparation:
1. Mix mayonnaise with wasabi paste. Don’t go heavy on wasabi - Japanese horseradish is only needed to give it specific flavor shades, and not so that you burn everything for yourself.
2. Prepare the bread in a toaster or in a frying pan and spread the resulting mixture on it.
3. Add tuna on top and pop into your mouth.
3. Ham and cheese toast
Ingredients:
Mustard;
- ham;
- cheese (use cheese for sandwiches).
Preparation:
1. Make toast hot using a toaster or frying pan.
2. First put the ham on the bread, then a spoonful of mustard.
3. Complete the composition with cheese.
4. Cheese toast
Ingredients:
Grated hard cheese (cheddar is best);
- chopped dill (a little);
- mayonnaise;
- bell pepper (grind to sprinkle on top);
- salted cucumbers;
- salt;
- bread.
Preparation:
1. Prepare bread in a frying pan or in a toaster.
2. Mix cheese, pickles, dill, mayonnaise and bell pepper to make something like a paste.
3. Spread the resulting mixture onto the hot toast (so much so that the cheese should melt).
Tip: if the cheese is not melted, then place the toast in the pan and close the lid - 2-3 minutes is enough for the cheese to melt.
5. Beef toast
Ingredients:
Mustard;
- dried beef (you can use basturma, or something softer);
- hard cheese (you need to grate it);
- gherkins (cut lengthwise);
- bread.
Preparation:
1. Toast the bread and spread well with mustard.
2. Place strips of beef jerky on top and sprinkle with cheese.
3. Add gherkins and enjoy the taste.
6. Crab toast
Ingredients:
Fresh hot pepper (cut into slices);
- avocado;
- salt and pepper (for avocados);
- crab meat (yes, you can replace it with crab sticks);
- lemon juice;
- bread.
Preparation:
1. First, puree the avocado, seasoning with salt and pepper.
2. Cook the bread in a toaster or in a frying pan, and then spread the avocado puree on top.
3. The second layer is crab meat, and then hot pepper.
4. Sprinkle toast with lemon juice.
7. Chocolate Marshmallow Toast
Ingredients:
Crushed crackers;
- chopped chocolate;
- large marshmallows;
- chocolate paste;
- bread.
Preparation:
1. Toast the bread.
2. Grease it with chocolate paste.
3. Sprinkle with chopped chocolate and crushed cookies.
4. Hold the marshmallows over the fire (or over the stove) - they should begin to melt.
5. Place a melted marshmallow on each piece of toasted bread.
6. Treat yourself and your friend - it's delicious.
