Pork fingers, chicken fillet, beef, meat fingers

In the article you will find the most delicious recipes for making meat fingers.

Meat fingers are a delicious festive dish that will definitely delight each family member and guests at the table set. This dish requires painstaking work and time, and therefore it is not prepared every day, because to twist with a thread, fry and extinguish on low heat until juiciness requires several hours.

Meat fingers are an ideal addition to such dishes as mashed potatoes, rice, baked or boiled young potatoes. The dish looks very beautiful, if desired, it can be cooked on a stove, in a slow cooker or baked in the oven. Depending on the taste and preferences, you can fill your fingers with nuts, fat bacon, garlic, spices, dried fruits.

Important: fingers can be fat or completely dietary, for those who follow the figure. You can choose the filling to taste: sweet, spicy, salty. You can simmer in the grave, sauce, or bake in the oven.

How to cook meat for fingers:

• Carefully cut the meat with thin plates
• The size of the cut piece should be the size of a hand
• The meat should be thoroughly beaten off on both sides
• The meat can be marched to saturate it with taste
• There should be some kind of filling (to the edges) inside the meat)
• Twist the finger gently with a roll
• Tie the rolls with a thread (best culinary) so that in the process of cooking they do not unwind.

Pork fingers with garlic and lard: recipe with photo

For the preparation of fingers, you can use any part of the pork, but it is best to take a clipping (it is juicy and soft), the pulp (without fats and veins) or a bone without a bone (the meat is quite beautiful, not marble, but it should be extinguished longer in order So that it is not dry).

What to prepare for work:

• Pork -1 kg. (You can more depend on the number of portions desired).
• Garlic -1 head (large)
• Lard or bacon -100 gr.
• A mixture of peppers -1-2 hours.
• Several twigs of dill- You can use frozen or dried.

How to do:

• Cut the meat with flat pieces and beat it off.
• Grind the garlic with a knife or pass through the garlic.
• Garlic should be mixed from chopped fat or with a bacon, add dill.
• If the filling turned out to be liquid, it can be removed for a short while in the refrigerator so that it “grabs”.
• Then form a lump from the filling and wrap each into the meat (turn the edges of the meat inside).
• Tie your fingers with a thread and send everything to the pan (you can several parts).
• You should fry your fingers from all sides until blurred (just wait until the meat lets the juice and it evaporates).
• Then put your fingers on the work surface and remove all the threads.
• Put your fingers into a saucepan and pour a glass of water.
• Turn on the fire on moderate cook for about 1.5-2 hours, checking the amount of liquid and constantly pouring water.
• After all the time cooking, the fingers will become very soft and juicy, they can be served with the gravy in which they were stewed.

Cooking fingers of chicken with nuts and spices: recipe with photo

You can make fingers out of any meat, even from chicken. For this, chicken fillet is suitable. Each breast should be carefully cut horizontally into several layers, thoroughly beat them through the food film (this is important so that the meat remains whole and does not break from the hammer).

What to prepare:

• Chicken fillet -1 kg (the amount of meat depends purely on the number of servings).
• Garlic -1-2 heads (the severity of the filling in your fingers, you adjust yourself).
• Walnut Greetsk -a handful (up to 200 gr. approximately)
• A mixture of peppers -1 tbsp. (necessarily not very sharp!)
• Spices to taste(dried herbs)

How to cook:

• Disable the broken pieces of fillet on the work surface
• In a bowl or a mortar, mix (crush) garlic with chopped nuts, salt and spices.
• The resulting mass in the amount of 0.5 tsp. Dismate the chicken fillet.
• Twist a neat small roll and tie it with a thread
• Fry your fingers to a rosy color in a pan in oil, remove the thread and fold in a saucepan.
• Fat from the pan also pour into a saucepan
• Share a glass of water into it, put fragrant pepper and several bay leaves.
• Stew on moderate heat for 1 hour, constantly controlling the amount of water.

Beef fingers with garlic and prunes: recipe with a photo

Beef fingers are very tender and have a rich pleasant taste. It is important to choose the right meat for the dish: it should be without fat and veins, the pulp is suitable, but it is best to cut. You can combine beef meat with any acute pushing, but with prunes you will get incredibly aromatic and spicy fingers.

What to prepare:

• Beef -1-1.5 kg. (no less, since the meat is horrified and boiled, the layers of meat cut on the fingers should be large).
• Garlic -1 head (large)
• Prunes -200-300 gr. (depends on how much prunes you will add to the finger: a whole fruit or half).
• A mixture of peppers -1 tsp (or just black)

How to cook:

• Cut the meat into thin and long pieces
• Break the meat thoroughly using cling film so that it does not break and spoil.
• Lubricate the inside of the finger (one side) with salt and pepper, as well as crushed garlic.
• Put the prunes inside (you do not need to steam it, just pour boiling water to clean).
• Twist your finger (due to prunes, it will become larger if you think too much as a filling as a whole piece, it is better to cut it in half along).
• Put the tied fingers in the pan and fry until they let the juice (this juice should be drained in a saucepan for extinguishing).
• After that, it is necessary to continue the frying of the fingers to rosy color with two or three sides.
• Put your fingers into a saucepan from each remove the thread
• Pour the water (it should barely cover your fingers) and put right in the saucepan for the rest of the prunes (it will give a spicy smoked taste of meat and gravy).
• Tash on moderate heat for at least 2 hours, water can be added in the process of extinguishing.
• You can serve fingers with the prunes in which he was stewed.

Meat fingers made of turkey with dried apricots and garlic: recipe with photo

Dry fruits are an ideal filling for meat fingers. With their sweetness, they shade the pleasant taste of meat, conceal the brackishness and emphasize the unique taste of the dish. You can use any dried fruits, for example, sweet raisins with nuts (quite a bit), prunes (good for beef and fat pork meat), dates (emphasize the taste of fatty salted meat) and dried apricots (it is best to add to chicken or turkey).

What to prepare:

• Inducy fillet -1 kg. (can also be replaced with chicken)
• Kuraga -a handful (depending on the size of the finger, inward you can put a whole fruit or chopped).
• Garlic -1 head
• A mixture of peppers -1 tsp

How to cook:

• Prepare long pieces of meat, beat them well
• Grind the dried apricots with a knife
• Skip the garlic through garlic cake
• In a small bowl, mix the crushed garlic, dried apricots, salt and pepper - this is a filling for fingers.
• In each layer of inducy meat, wrap the filling and twist your finger, tied it with a thread.
• Fry in a pan until golden, remove the fastening thread and send to stew in a saucepan, pouring water or broth.
• Stew at least 1 hour

Pork meat fingers and beef with garlic and carrots: recipe with photo

Another recipe for making delicious meat fingers is a simultaneous combination of two types of meat and filling. The best combination is beef and not very fat pork.

What to prepare:

• Beef -600-700 gr. (pulp or clipping)
• Pork -500-600 gr. (clipping)
• Garlic -1-2 heads
• Carrot -1 PC. (boil it in advance)
• A mixture of peppers

How to cook:

• First you need to prepare the meat by cutting it with thin and long plates.
• Break each piece thoroughly through the food film so as not to “break” the meat.
• Now you should rub with a small amount of salt and pepper each layer.
• Grate boiled carrots and squeeze the garlic, mix, add salt and pepper.
• Gently spread the filling on a piece of broken pork, twist the roll.
• Put the pork roll on the edge of beef meat and again twist the roll, fix it with a thread.
• Fry to the brown fingers in the pan to the brown crust, remove the thread and put all the fingers in the saucepan.
• Pour them with water (it should barely cover your fingers) and turn on moderate fire.
• It is also recommended to add several prunes to the saucepan so that the gravy is spicy and fragrant.
• Tash 2 hours over low heat. Due to the combination of two types of meat, you will get a beautiful cut of the finger.

Meat fingers with mushrooms and garlic: recipe with photo

In meat fingers, you can wrap any filling and this dish will always turn out tasty. The filling of mushrooms will suit any meat, whether it be chicken, beef or pork.

What to prepare:

• Meat -1 kg. (pork, beef or chicken - to choose from)
• Champignons -250-300 gr. (Fry in advance, you can add 1 small finely busy onion).
• Garlic -several Zabkov
• Spices to taste

How to cook:

• Beat the meat thoroughly
• The inside of the meat should be rubbed with salt and pepper, as well as crushed garlic.
• Fried mushrooms 1 tsp Put on the edge of the meat piece
• Carefully roll the roll so that the filling does not fall out of the edges.
• Tie your fingers and fry until golden crust over high heat in a pan.
• Then shift your fingers into a saucepan (at this stage you should remove the thread) and simmer your fingers for 1-1.5 hours.

Meat fingers in the oven with filling: recipe with photo

What to prepare:

• Pork -1 kg. (pulp, Korea or clipping)
• Garlic -several teeth (adjust the severity of the dish to your liking).
• Date fruit -up to 100 gr.
• Spices(any spicy)
• Sesame -2 tbsp. (you can not add - at will)

How to cook:

• Prepare the meat, cutting it and scoring it through the film, rubbing with salt and pepper.
• Trule the dates (or any other dried fruit) with a knife, mixing with crushed garlic and spices.
• Put the filling from the date and garlic on the edge of the meat and twist your finger, fix it with a toothpick (if you think that it can spin).
• Put all the fingers on the greased oven so that the edge is below.
• Send your fingers to the oven 200 degrees and keep them there for 30 minutes.
• Remove this field, pour the juice that stood out, sprinkle with sesame seeds (this, if desired) and send again to bake.
• Keep your fingers in the oven for another 30 minutes, decreasing the degree until 180

Meat fingers baked under cheese in the oven: recipe with photo

Fingers baked under the cheese will turn out in a special way tasty and tender. You can cook such fingers from any type of meat, because the dish will always turn out very tasty.

What to prepare:

• Chicken fillet -1 kg (or any other meat)
• Garlic -1 head
• Carrot -1 PC. (fried or boiled and grated)
• Prunes or dried apricots -little handful
• Spices
• Cheese -300 gr. (any fusible)

Tip: such meat fingers can be baked on an oven or in a dish, placing a layer of potatoes under the bottom. Thus, juice flowing from meat is absorbed into the potatoes and will make it very tasty.

How to cook:

• Prepare the filling, squeezing garlic to the bowl, adding chopped dates and spices, as well as grated carrots.
• Grate the beaten meat slightly with salt and pepper, put the filling on the edge and twist your finger.
• Gently put all the fingers in a baking dish and sprinkle with cheese.
• Keep the dish in the oven at least 1 hour at a temperature of not more than 180 degrees.
• The fingers can be considered ready when a ruddy cheese crust appears on the surface.

Meat fingers filling in a slow cooker: Recipe with photo

If you have a multicooker, this kitchen technique can be an excellent alternative to the oven or a stove for the preparation of delicious meat fingers with or without filling. The advantage of the slow cooker is that inside it the fingers will turn out very soft and juicy (since the multicooker retains moisture). Fingers can not even be tied with thread, but simply lay down the edge down or pierce with a toothpick.

What to prepare:

• Meat -1 kg. (pork silt any other)
• Dried fruits (prunes or dried apricots) - little handful
• Walnut -100 gr. (approximately)
• Garlic- 1 head (adjust the severity yourself)
• Pepper

How to cook:

• Prepare the meat by cutting and thoroughly chop it off
• Rub the meat with pepper, salt and garlic
• Grind prunes and walnuts - this is a filling for fingers.
• Put 1 full tsp. filling on the edge of each piece and roll the roll.
• Put the rolls into the bowl, pour a little water (it is advisable to send several fruits of prunes to the slow cooker).
• Turn on the “Extinguishing” mode for 2-2.5 hours (most often it is not powerful and slowly cooks the meat, making it soft). The “baking” and “cook” mode is also suitable (less time is required for these modes, since they are more powerful).

Video: "Old" Babushkin "Recipe for meat fingers"