Delicacy species. The most delicious delicacies in the world

A selection of the most unusual, but nevertheless incredibly tasty dishes from around the world that you need to try at least once in your life. Yummy;) Let's look further.

Australia: Pie Float

The float cake has a reputation as a hangover cure. It's a meat pie floating in a bowl of thick pea soup. It is sometimes flavored with tomato sauce and vinegar. This dish is especially popular in winter.

Austria: Wiener schnitzel

This dish is considered one of the symbols of Austria. The classic Wiener schnitzel is a very thin piece of breaded veal, fried until golden brown in a large amount of fat or butter. As a side dish, usually. Serve potatoes or rice and garnish with lemon and parsley.

Argentina: asado

A grill for preparing asado can be found in every self-respecting Argentinean family. In essence, it is meat cooked over coals, but its taste depends on many subtleties, and it is usually done by men - asadors. The dish contains meat, homemade sausage, glands, kidneys and blood sausage. The asado is served with bread, salad, chimichurri sauce and red wine.

Belgium: mussels with fries

This dish can be tried in other countries - for example, in France or the USA, but it was the Belgians who were the first to come up with this delicious combination of ingredients.

Mussels are cooked in many different ways (wine, oil, herbs or tomato sauce), and served with salty, crispy fries. And they wash it down with a cold Belgian beer.

Brazil: Feijoada

Belgium is a country with a rich and varied culinary tradition, so choosing just one dish is not easy. However, Quora users settled on feijoada, a dish made from black beans, baked pork, beef, spices and cassava flour. It is usually served with rice, cabbage, orange slices and hot sauce to speed up the digestion process.

Canada: poutine

The world-famous Pag cheese is made from sheep's milk on the island of Pag.

Egypt: Molochei

Variations of this dish are prepared throughout northern Africa, but it has gained particular popularity in its homeland - Egypt.

The Egyptian version is made from molochea leaves (a bitter-tasting vegetable), which are separated from the stems, chopped and simmered in a broth with coriander and garlic. Molochey is served with pieces of chicken or rabbit meat, sometimes they are replaced with lamb or fish.

England: roast beef & Yorkshire pudding

Once upon a time, English chefs came up with a way to use the fat dripping onto the pan while frying meat to make puddings. Nowadays, roast beef with dripping pudding is considered the national dish of England.

Georgia: khachapuri

Khachapuri is a juicy, chewy flatbread with filling, usually cheese or egg.

Holland: herring

The Dutch prefer herring with a fresh bun and chopped onions.

India: tandoori chicken

In India, culinary traditions vary greatly depending on the region, so finding one dish that would represent the entire country is almost impossible. In the north, they eat more curried meat dishes, while in the south, preference is given to vegetables with a large variety of spices.

However, if you still have to choose just one classic Indian dish, it would be tandoori chicken. Pieces of chicken are marinated in yogurt with spices and then baked over high heat in a clay oven. It is usually served with vegetables and rice.

Indonesia: Terang Bulan Pie

Classic Italian pizza is made from a very thin base and toppings consisting of fresh tomatoes, mozzarella, basil and various meat products. In Italy, pizza is considered art and pizza makers are artists.

Japan: katsudon

It would seem that the whole world associates Japan with sushi, but the Japanese themselves advise travelers not to miss the opportunity to try katsudon - a thin pork chop with an egg, which is placed on top of a bowl of rice.

Malaysia: nasi lemak

Nasi lemak translates to “rice with cream.” The rice is cooked in coconut milk with pieces of pandanus leaves. Served wrapped in banana leaves with sambal sauce, anchovies, peanuts and boiled egg.
This dish is believed to help with hangovers.

Mexico: mole sauce

Rakfisk is considered a winter dish. This is trout that is first salted, left to ferment for several months, and then served with onions and sour cream. Norway was once a poor country where little could be grown. Since the winters in this country are long, we had to stock up on fish before the first snow and somehow store it. Pickled fish turned out to be a good way out.

Philippines: adobo

Adobo is a popular spice in many countries, but in the Philippines it is a dish consisting of pieces of chicken or pork stewed in a mixture of soy sauce and vinegar, and seasoned with pepper, garlic and bay leaves.

Portugal: Francesinha

The name of this dish translates as “little French girl.” It is a sandwich of two square pieces of white bread, between which there is a piece of meat, a slice of ham stuffed with olives and blood sausage. The whole thing is covered with melted cheese and placed in a plate with tomato sauce. Francesinha is usually served with French fries and a glass of cold beer.

Romania: sarmale

Sarmale is the Romanian version of cabbage rolls or dolma. It is minced rice and meat baked in small salted cabbage or grape leaves. It is considered a winter dish.

Russia: borscht

A classic of the genre with a glass of vodka. Mmm...

Saudi Arabia: Kasbah

Served on wholemeal bread toast with butter or curd cheese spread. The Scots love to sprinkle lemon juice on their fish.

Slovakia: cheese dumplings

Small sausages made of pork, salt, pepper, water and garlic - and nothing more.

South Africa: biltong

This traditional South Korean dish consists of a variety of appetizers and salads served on small plates as an accompaniment to the main dish and rice: kimchi (fermented vegetables with hot red pepper), namul (stir-fried vegetables dressed with sesame oil, vinegar and garlic), jeon ( Korean variation on the theme of pancakes) etc.

Spain: Jamon Iberico

To produce this ham, a special Iberian breed of pigs is raised and kept on a special acorn diet. The ham is covered with sea salt and then hung in well-ventilated cellars for a couple of years. The finished jamon is cut into thin slices and served with wine, crispbread and olives.

UAE: shawarma

Shawarma is one of the dishes available to any budget in the expensive United Arab Emirates. Perhaps the democratic nature of this dish made it one of the most popular in the country. It is made from pita bread stuffed with pieces of fried meat (usually a mixture of lamb, chicken, turkey or beef) with vegetables. Use tahini, hummus or hot sauce as a dressing.

Ukraine: dumplings

Ukrainians will happily treat foreigners to dumplings with potatoes, cottage cheese, cabbage or meat. They will be served with fried lard with onions and sour cream.

USA: Hamburger VKontakte

Just imagine the picture - you take an egg out of the refrigerator to make yourself an omelet, it falls, but does not spread. From it an unformed chick is born. The reaction of a normal person is not difficult to predict. The contents of the stomach may leave their usual place. But it’s not for nothing that they say: “There’s no arguing about tastes.” A domestic cat is unlikely to like the citrus fruits we are used to, and we cannot understand the beauty of eating dead rodents.

As a result, what many people feel disgusted by is, for some, an exquisite dish. There are several delicacies in the world that are extremely controversial in their taste and method of preparation. But someone likes it! And if someone else considers a person to be a humane being, you just need to familiarize yourself with the lengths to which he goes to prepare his unusual and not always tasty dishes.

Hakarl. This name refers to rotten shark meat. The smell of such a dish is reminiscent of those “incense” that are common in dirty public restrooms. And hakarl looks quite harmless - like cheese cut into cubes. But it is unlikely that an ordinary person would covet such a dish and want to eat it. After all, it has extremely dubious origins. Hakarl is essentially nothing more than the rotten meat of a huge Greenland shark. The dish is a famous delicacy in Iceland; no New Year or Christmas celebration is complete without it. It is believed that eating rotten shark meat will help a person become strong and resilient, like a real Viking. After all, the real legendary warrior had not only iron armor, but also a stomach.

Meanwhile, the tradition of cooking shark meat in this way makes sense. The giant predator contains quite a lot of meat, but it cannot be consumed fresh. It contains large amounts of urea and trimethylamine. But when food rots, these substances evaporate. In stores in Iceland you can buy ready-made hakarl; it is packaged like our squid for beer. This delicacy also comes in two varieties - one is prepared from rotten muscles, and the second - from a rotten stomach. When trying this dish for the first time, it is recommended to cover your nose. After all, a strong smell can completely kill the taste. Having tasted hakarl, you can understand that it is similar to spicy white fish or Jewish mackerel.

Kiwiak. This dish is a seal stuffed with seagulls. This Christmas delicacy is prepared by the northern peoples living in the subarctic from Greenland to Chukotka. To prepare kiviak, you need to take one seal corpse, behead it, and put dead, pre-plucked seagulls in its stomach. The semi-finished dish is then immersed in permafrost for seven months. This is exactly how much enzymes from decomposing birds need to have a thorough effect on the seal’s intestines. At the end of the cooking time, the kiviak is dug up and ceremoniously eaten, glorifying the gods. This mixture of bird and pinniped animal tastes like old and very sharp cheese. Considering the way the delicacy is prepared, this taste is also quite acceptable.

Balut. Few people would agree to eat a duck fetus, but what if it was also boiled alive? It’s hard to understand what exactly is special about such a dish. A duck egg is hard-boiled along with an unhatched duckling. Gourmets are literally crazy about this dish, eagerly licking their lips in anticipation. Perhaps the reason for this is the tender and tasty broth; perhaps the embryonic membrane is shiny and dotted with blood vessels. Or is the embryo itself so delicate and fragile, and its bones so soft? We probably won't understand. But in the Philippines, balut has long been the most popular street snack and there is no sign of a decline in interest in this delicacy. Apparently, local residents are not afraid of duck abortions. The victims of this inhumane operation are easily identified as food.

Animal meat from the Red Book. It would seem that the Red Book exists so that its representatives are not eaten in large quantities, putting the species in danger of destruction. Few people dream of tasting, say, grilled monkey. Only there are corners of the Earth where they have never heard of the Red Book. In black Africa, cunning Asia and in some places in both Americas, old-timers will not be able to surprise with the dishes of now rare and protected animals. Hunters, serving gourmets, kill monkeys, leopards, elephants, and steal turtle eggs. Meanwhile, this directly affects the future of wildlife in the area.

Warthog butt. Not everyone will agree to eat indecent, albeit tasty, wild animals. But in Namibia, it is the butt of the maned warthog that is a favorite and rare delicacy. To prepare such a dish, first of all you need to catch the beast itself. Then it is eviscerated, its hind intestine, together with the anus, is thoroughly cleaned of feces. However, these places are not washed with water. The finished meat is then grilled over charcoal. It is very important not to overcook it, otherwise it will cease to be so tasty and tender.

Tincture for mice. There is an opinion that in China they eat a lot of things that would simply make an ordinary European sick. In fact, not many Chinese indulge in exotic cooking. Just a couple of hundred million, which is not so significant for this country. Among local gourmets there are those who like to drink alcohol tincture on small mice. To prepare such a tonic drink, they take just born, still blind animals. They are drowned in rice vodka, where they infuse for a whole year. The mouse should be no older than 3 days and should not have fur yet. This tincture is very popular in Asia. For example, in Korea, even doctors prescribe it to their patients for almost any disease, from asthma to foot-and-mouth disease. But won’t the taster of such a drink go to mouse heaven in his dreams?

Monkey brains. For many, this dish is just a tourist myth; many saw it in a scene from the famous Indiana Jones. Meanwhile, there are many gourmets in the world who happily eat raw monkey brains. But it’s hard to believe that the brains of a living monkey are served in restaurants. The base for the delicacy can be purchased at some Asian markets. For example, in Cambodia, at the bazaar you can buy a couple of kilograms of monkey brain. They will prepare it right there on the spot, giving you a taste. And no one here will consider such a dish strange or creepy.

Escamoles. Eating insects is already quite disgusting for many people, this same dish is actually the eggs of the Mexican giant ant Liometopum. These insects build their underground cities between the roots of the agave plant. Collecting the eggs of such ants is a rather unpleasant job. After all, they defend their property, biting painfully and even poisonously. The eggs themselves resemble cottage cheese in their consistency. Dishes with escamoles are usually prepared in Mexican villages along with taco tortillas. Ant eggs serve as a delicate filling. People's interest in such food is quite obvious - escamoles are very tasty. They resemble butter with a nutty undertone. Tourists in Mexico, when ordering tacos, have no idea what they are eating.

Kasu Marzu. Of all the variety of cheeses, this one has gained fame as the most disgusting. Usually, when you find a worm in fruit or bread, you no longer want to eat the product. It's better to throw it away. If a worm is found in the meat, then you will generally try to avoid such a store. But in Sardinia people are not so squeamish. Here, Kasu Marzu cheese is considered a national treasure. This pecorino cheese is rotting and contains live maggots. The larvae feed on the fats and proteins of the dairy product, in return releasing enzymes that bind the cheese components into a special sticky and sticky mass. When the cheese is ready to eat, it still contains live worms. At the same time, they also jump out of their usual environment by 10-15 centimeters. So the gourmet should be careful to protect his eyes with glasses or even close them. Once in a person’s mouth, Kasu Marzu cheese practically explodes the receptors. The palate and tongue begin to burn with fire. In Italy, doctors have officially declared that this delicacy is harmful to health. You can't find it on sale - the law prevents it. Although it is believed that it is easier to find marijuana than Casa Marzu, no celebration in Sardinia takes place without a ceremonial tasting of the wormy dairy product.

Shark fin soup. Compared to some previous delicacies, this dish looks quite appetizing, and not at all disgusting. But this soup is a real disaster for sharks. After all, Chinese soup made from their fins has become so fashionable that now the population of these predators is rapidly declining. At the same time, the method of killing sharks is quite cruel - they are caught, their fins are cut off, and the body is then thrown back into the ocean. There the fish is already dying painfully, unable to fully move. Today, two thirds of all shark species that live in the world's oceans are considered rare and endangered. Despite all this, the taste of shark fins is quite ordinary. What attracts gourmets to such soup is the usual boasting. This unremarkable delicacy is extremely inhumane to nature.

Kopi Luwak. In Indonesia, when you go to a bar, be prepared to be offered sugar and cream with unusual coffee. And don't be surprised if you find out that the expensive drink is made from cat feces. After all, this is a completely normal phenomenon here. A representative feline, the civet, lives in the local forests. The Luwak civet is known for its habit of climbing coffee bushes and eating the berries. In the stomach, the pulp is digested, and the grains themselves come out naturally. Residents of Indonesia collect the precious feces, selling the grains for $1,200 per kilogram. This coffee has a special taste, because it contains the enzyme civetin, which is found in the animal’s gastric juice. Gourmets claim that the prepared drink has a long and pleasant aftertaste.

Whale meat sashimi. Although the whole world is fighting to preserve the number of whales, the Japanese continue to exterminate the sea giants. After all, people value their meat - watery, soft, even if it smells like goat. In Western culture, whales have not been eaten for a long time, but how can we understand Asians? The Japanese prepare sashimi from raw whale meat. The dish is seasoned with wasabi, ginger or soy sauce. This delicacy tastes like raw red fish that has been lying in a warm place for several days. Well, you can imagine that you are eating the remains of Japanese submariners from an unexpectedly sunken submarine.

Audrey Ebi. The literal translation of this dish is “dancing shrimp.” This is also a Japanese dish; this delicacy contains still living sea creatures. Audrey ebi are young crustaceans of the species Pandalus borealis. When they are put into the mouth with chopsticks, they begin to move there, tickling the tongue with their legs and antennae. It is believed that such sensations are very pleasant. According to an ancient Japanese recipe, before serving, shrimp are dipped in a special sauce, the composition of which is kept secret.

Kutty Pi. And again, a person eats the embryos of an animal. This time the food includes a delicious baby goat fetus. In India, which has suffered so much from British imperialism, the descendants of mixed marriages between local residents and the British are in the position of outcasts. The masses try not to have anything to do with them. So they are forced to form their own settlements, creating their own culture, their own culinary traditions. This is how the Kutti Pi dish was born. It symbolizes a break from both Eastern and European culture. This delicacy contains the embryo of a domestic animal. Usually it becomes an unborn goat. This one has a special place in the list of all delicacies. After all, embryos are cooked and eaten very rarely. This only happens when it turns out that the goat that was slaughtered was pregnant. Anglo-Indians believe that kutti pi is very useful for pregnant women; this dish can also help those who have back problems or suffer from tuberculosis.

Bull penis. Among many world cultures, the animal penis is a recognized aphrodisiac. In many oriental restaurants you can find a delicacy based on the bovine reproductive organ. And it is not at all necessary to go somewhere to China for such a dish. The dish is a broth in which stringy and hard pieces of a bull's penis float. And such a delicacy is inexpensive - only 6-7 dollars. True, the cunning Chinese fool extreme visitors. Hardly anyone knows exactly what a bull's penis should taste like. So they put something into the broth, it’s unclear. True, our compatriots prefer to take vodka with such a dish to make it easier to swallow. And you can eat anything underneath it.

From this issue you will learn about products and dishes that even celebrities cannot always afford. Do you know what is included in the most expensive dumplings in the world? Do you know how the most expensive potatoes on the planet are grown? Here is a list of products that not everyone can afford.

Dumplings.

Many will be surprised to see dumplings on this list - the favorite dish of most Russians. However, it is not Russian dumplings that have staked out a place in the ranking. The most expensive dumplings in the world can be found at the Golden Gates restaurant in the Bronx, New York. The main visitors to the establishment are emigrants. The peculiarity of the dish is that they contain not only tender veal, pork and salmon, but also the iron of the torch fish or Curtius Flame Fish, which lives at great depths. Thanks to this additive, dumplings emit an unusual blue-green light, which, however, does not prevent them from remaining edible and tasty. A serving of eight dumplings costs $2,400 in a restaurant, and a serving of 16 costs $4,400.

Nut.

Everyone has long known the taste and beneficial qualities of this product. The most expensive nut in the world is considered to be macadamia. Once upon a time, this was the main dish among the Australian aborigines, but today it is considered a rare, and also healthy, delicacy. Currently, all two types of this nut are grown. The rarity of the product is made by the fact that although macadamia trees bear fruit for up to a hundred years, they require special care. This is why difficulties arise with growing the nut and extracting it - as a result, no more than 40 tons of it are produced per year. As a result, in those countries where this nut grows, the cost per 1 kilogram exceeds $30. Of course, dishes with such a nut are very valuable and expensive.

Saffron.

It is recognized as the most expensive spice. Saffron is essentially the stamens of a plant from the crocus family. This spice is prepared by hand - first carefully collected and then dried. To get a kilogram of saffron, you need to collect almost half a million stamens. It is not surprising that the price of a kilogram of real saffron reaches six thousand dollars.

White truffle.

There is simply no exact price for this delicacy, since each mushroom is sold at auction. The record price of the mushroom was more than 30 thousand euros.

Dark chocolate.

For lovers of exotic sweets, we can offer Chocopologie by Knipschildt - the most expensive chocolate in the world. The birthplace of this dark chocolate is America, and a 453 gram bar will cost a sweet tooth $2,600.

Potato.

And the presence of this product on the list may seem ridiculous, but this dish can also be expensive. The most expensive potato in the world, the La Bonnotte variety, costs around 500 euros per kilogram. The root crop grows on the island of Nurmuatie; the delicacy is, of course, collected by hand. A distinctive feature of the dish is the unusually delicate taste of potatoes.

Beef.

The most expensive meat in the world is marbled beef from Japanese Wagiu cows. Animals are surrounded by special care and concern. They are given beer and sake every day, and only the best herbs are used as food. For a long time, the Japanese prevented the export of cows for breeding in other places, but today these animals are bred in Australia. But it only led to an increase in the price of meat, because the Australians went even further in caring for these cows. So, if you want to taste the taste of marbled beef, prepare your wallet. For 200 grams of fillet you will have to pay more than $100 in Europe, and the most tender pieces cost up to $1000.

Sandwich.

For those who like to eat on the go, the most expensive sandwich in the world has been created. His full name is von Essen Platinum Club Sandwich. You can find this dish exclusively in the hotels of the Von Essen chain. The sandwich costs “only” $200, and it includes special sourdough bread, Iberian ham, white truffles, quail eggs, dried Italian tomatoes and Bresse poulard.

Pizza.

The most expensive pizza in the world is offered in the homeland of this dish - Italy. It is called “Louis XIII”, and its cost reaches 8300 euros. This pizza is certainly prepared in the presence of the client, and it includes buffalo mozzarella cheese, red lobster, three types of caviar, lobster and shrimp. The dish does not use table salt or even sea salt - it is Australian pink “Murray River”.

Omelette.

For lovers of an exotic omelette, the best place to try it is at the Le Parker Meridien hotel in New York. This is where you can order the most expensive omelet in the world, costing one thousand dollars. Naturally, it contains not only eggs, it also includes whole lobsters. The dish is served on a bed of fried potatoes and is decorated with a scattering of stellate sturgeon caviar.

Salad.

The most expensive salad in the world is called “Florette Sea&Earth”. It will be prepared for you at the Oxford hotel Le Manoir aux Quat Saisons. The cost of one serving of “Floretta Sea and Land” is 800 euros, and the composition includes 50 grams of selected white beluga caviar, Cornish crab, lobster, lobster, Floretta young lettuce, a little olive oil, red pepper, grated truffles, potatoes and asparagus. The dish is decorated with golden foil.

Caviar.

It is generally believed that the most expensive caviar is gray or black. However, this is not true; the most expensive caviar in the world is considered to be Almas caviar from albino beluga. It is extremely difficult to export such a delicacy from Iran; it is packaged in a gold jar and is a real masterpiece of art, not only culinary. One hundred grams of the delicacy costs two thousand dollars.

Tea.

The most expensive tea in the world is called Dahongpao, which translates to “Big Red Robe.” It belongs to oolongs (strongly fermented teas with intense taste and aroma). The “Big Red Robe” is obtained from the leaves of only six bushes growing near the Tianxin Monastery. The age of these unique bushes is 350 years. Every year, no more than 500 grams of the legendary tea were collected, the cost of the finished product reached 685 thousand dollars per kilogram. In 2006, the entire harvest was transferred for storage to the Chinese National Tea Museum, and a moratorium was declared on further collection. However, since the 80s of the past, mother bushes began to be propagated vegetatively. The tea obtained from them is also called “Big Red Robe,” but experts believe that it cannot be compared with real Dahunpao.

What's a holiday feast without cold cuts? However, fewer and fewer Russians can afford delicacies due to rising prices. And manufacturers save money by adding food additives, dyes and cheap meat substitutes to their products.

You can prepare your favorite holiday snacks at home - it will be cheaper and much healthier than in the store. The best homemade deli meat recipes.

Pork ham

Cooking this meat delicacy with your own hands requires patience. However, once you try homemade ham, you probably won’t want to go back to store-bought.

You will need

• Pork (it’s better to take neck or ham) – 1 kg
• Water – 1 l.
• Salt – 100 gr.

How to cook inpork ham

1. Dissolve the salt in water, then strain the brine using gauze or a fine strainer.
2. Soak the meat in brine for 4 days, and it is better not to touch it during this time. Then remove from the brine and rinse well in clean water.
3. Now you need to wrap the meat tightly with cling film, pour water into the pan, heat it on the stove to 80-85 degrees and immerse the pork there.
4. Cook in hot but not boiling water for 3 hours. If the water starts to boil, add a little cold water.
5. Remove the cooked meat and cool in cold water without removing the film.
6. Place the cooled pork in the refrigerator for another 3 days.
7. The ham is ready.

Dried sausage

Today the cost of such a sausage in a store starts from 700 rubles. At home, it will cost you half as much.

You will need

• Meat (You can take pork, beef or 50/50 of both) – 2 kg
• Lard – 500 gr.
• Salt – 60 gr.
• Seasonings to taste – 2 tsp.
• Ground black pepper – 1 tsp.
• Chereva (sausage casing)
• Leg-split

How to cook withdry-cured sausage

1. Grind the meat through a large mesh in a meat grinder or chop finely with a knife. Add finely chopped bacon to it. Add salt, spices, seasonings. Knead everything well and leave in the refrigerator overnight.
2. The next day, stuff the stomach with the prepared minced meat as tightly as possible. Tie the ends with twine. You can also wrap it around the perimeter with twine, giving the sausages a curly shape.
3. Hang the finished sausages in a well-ventilated place at a temperature of 15 degrees for 2 weeks. If this is not possible, dry them at room temperature during the day and put them in the refrigerator at night.
4. In 14 days, the meat should shrink by approximately half.
5. Now the sausage can be served.

Buzhenina “Festive”

The classic version is made from pork - tender neck meat is best. But you can also take a piece of veal or turkey.

You will need

• Meat – 1 kg.
• head of garlic
• Mustard – 3 tbsp.
• Honey – 3 tbsp.
• Salt and pepper to taste.

How to cookalready

1. Mix honey with mustard until smooth.
2. Rinse and dry the meat, coat with the mixture and put in the refrigerator overnight.
3. Then stuff with garlic, grate with salt and pepper on top and leave for another hour.
4. Wrap the meat tightly in foil and bake in an oven preheated to 250 degrees for an hour.
5. Then turn it off and let the meat simmer in the oven until it cools completely.

Turkey roll

You will need

• Minced turkey meat – 600 g.
• Olives - half a jar
• Bell pepper (red) – 1 pc.
• Cream 10% – 150 ml.
• Semolina - a handful
• Dill greens
• Spices

How to cook pTurkey flyaway

1. Mix the minced meat with semolina, add salt, pepper and spices. Leave for 30 minutes.
2. At this time, cut the olives into slices, bell peppers into small cubes, and chop the dill. Add to the minced meat, mix.
3. Form the minced meat into a sausage with a diameter of 7-8 cm, wrap in foil and place in the oven for 30-40 minutes at a temperature of 160-180 degrees.
4. Cut the roll into slices and serve.

Tip: This appetizer can be served either cold or hot.

Liver paste

This pate turns out to be soft, tender and, most importantly, healthy, because it contains only natural ingredients!

You will need

• Chicken liver – 500 g.
• Onions – 2 heads
• Hard cheese – 150 gr.
• Butter – 150 gr.
• Salt and pepper to taste.

How to cookliver pate

1. Wash the chicken liver, peel the onion, cut into large pieces. Place them together in a saucepan, add water, salt and cook for 20 minutes over low heat.
2. Drain the water and blend the liver and onions in a blender.
3. Add finely grated cheese and melted butter to the products and mix everything well. If necessary, add more salt and black pepper to the pate to taste.
4. The appetizer is ready.

Cook with pleasure!

Many people don't eat crayfish and lobster because they are boiled alive. There is nothing you can do about it, everyone has their own principles. But what will they say about such addictions as eating a still living organism?

Today we will discuss a rather pressing topic in the literal sense of the word - below we will present ten options for dishes from living and quivering representatives of marine fauna, as well as some types of insects.

Sannakji

This dish is considered a national dish in Korea and consists of live small octopuses, specially bred for food. The octopus is chopped into small pieces and served sprinkled with sesame seeds and seasoned with sesame oil. The tentacles continue to wriggle for two hours and the whole beauty of this dish, according to the Koreans, is that you feel how they are trying to stick to the tongue or palate.

Small specimens of octopus are served alive. This is an ancient ritual for those who practice martial arts. The art of eating a live octopus is not something everyone can do, as it fights for its life to the end and can stick its tentacles to the larynx and block the airways. Every year several people die in South Korea, but this does not stop the rest and the exotic dish is extremely popular.

In supermarkets, such octopuses are sold in special aquariums, just like we have live fish, and Koreans buy this delicacy for dinner.

Sea urchins

These animals belong to the class of echinoderms. Currently, 940 species of these amazing animals are known. Only 20 species are found near the coast of Russia and fishing for them is prohibited. Poachers often come from Japan and try to catch hedgehogs, which are very popular among them, especially caviar, but border guards and coast guards stop such attempts.

Sea urchins are a traditional dish for many peoples on the Mediterranean coast, North and South America, New Zealand and Japan. Their milk and caviar, which contains up to 34.9% fat and about 20.3% protein, are very highly valued.

A common tradition in Italy is to go out to sea, catch sea urchins and have a picnic on board the boat, eating live urchins and drinking excellent Italian wines. Italians also love another dish - pasta (that is, macaroni) with sea urchins. You can find it in many restaurants or prepare it at home under the guidance of a friend who is a native of Italy. The main thing is to cook the pasta correctly, and then season it with live hedgehogs.

Odori ebi

"Odori ebi" means "dancing shrimp" in Japanese. Special sweet shrimps of the species “Pandalus Borealis”, which are served alive. Compared to fugu fish, odori ebi is simply a divine delicacy. In fact, this is also sushi, for the preparation of which they use live shrimp, which move their antennae and legs and tickle your tongue and oral cavity when you put them in your mouth. Experts say that these are indescribable sensations across the range of feelings.

Before eating, they are soaked in local sake vodka, and just before consumption they are dipped in a special sauce, the recipe of which is kept a big secret. This is a rather original delicacy that can only be tasted in Tokyo and for very decent money.

"Drunk Shrimp" from Shanghai

This, of course, is not the name of a separate species of animal, but the name of an exotic dish in China. All nations of the world love shrimp, but only the Chinese love drunken shrimp. In Russia, these sea crustaceans are mostly used with beer and boiled in salted water in a large saucepan so that there is enough for the whole company.

The Chinese prepare their original dish based on ancient customs. In Shanghai, it is not customary to drink first and then eat. Here it’s easier to eat a snack and alcohol, as they say, “two in one.” The sea inhabitants are first given a fair amount of alcohol and then eaten alive, so the combination “drunk shrimp” should really be taken in the literal sense of the word.

Before serving, shrimp are dipped into a vessel with an alcoholic drink. As a rule, this is a local drink called baiji, the strength of which ranges from 40 to 60 degrees. Intoxicated shrimp lose their quick mobility for a while. They are doused with sauce and eaten alive. If you don’t chew, they will still actively move around the stomach for some time.

Fresh ant salad

Noma restaurants have already opened in some European cities. A similar restaurant in the center of Copenhagen has been recognized as the best in the world for three years in a row, so it is not surprising that it has its own new innovative ideas.

One such idea is an original salad made from live ants. You will be served a salad in which ants are slowly crawling, and some of them are already stuck in mayonnaise and are quite ready to eat. Connoisseurs and connoisseurs of this extravagant dish claim that its taste is reminiscent of “lemongrass” - lemon sargo - a genus of cereal plant.

As children, we often stuck a hard stalk into an anthill, and then licked formic acid from it, something like unsweetened lemon juice. It is a known fact that many peoples of the world eat insects, but mostly fried, or alive, and even for 300 dollars a small portion - only real and sophisticated gourmets can do this.

"Casu Marzu"

This is a type of cheese produced only on the island of Sardinia, also known as “formaggio marcio” and containing living insect larvae in its body. Kazu Marzu is made from Sardinian pecorino cheese. To do this, the cheese is kept a little longer than the usual fermentation stage, until it almost rots, which is caused by the digestive activity of cheese fly larvae.

Worms accelerate the process of breakdown and decomposition of fats contained in cheese, so the product becomes soft and liquid is released - “lagrima” (from the word “tears” in one of the Sardinian dialects).

Cheese fly larvae are small worms up to eight millimeters long; if you touch them, they can jump up to 15 centimeters out of “fright.” Therefore, polite waiters always remind clients before serving an exotic dish to take care of their eyes. Some visitors prefer to remove the larvae before eating, but true gourmets eat everything together, closing their eyes in pleasure or being afraid of the larvae jumping.

Sashimi frogs

The Japanese have always been famous for their extravagance and sophistication of cuisine. All residents of this country love seafood, which makes up their daily diet along with rice and a variety of sauces and seasonings. Many gourmets from all over the world were able to appreciate such famous Japanese dishes as sushi and sashimi made from ocean fish.

More recently, information has appeared that in Japanese restaurants you can order an original and completely new dish - “sashimi” made from a live frog. “Sashimi” or “sashimi” is a dish of raw seafood or meat, cut into small pieces and seasoned with a spicy sauce. Served with wasabi and sliced ​​daikon and shiso leaves.

A special seafood restaurant will serve you a truly live frog. After ordering, it is cut up, sometimes in front of the client, if he agrees. The meat is cut into small pieces, and the rest is stewed to prepare a special soup. The entire dish is placed on a chilled plate and sprinkled with soy sauce.

Many gourmets claim that the heart of an amphibian is still beating during a meal, which is why the Japanese believe that eating such delicious food gives them a kind of strength. The East is a delicate matter, however.

"Ikizukuri"

Asian cuisine is replete with very original recipes. “Ikizukuri” is a variant of sashimi, when the fish is served on the table not only fresh, but it also tries to breathe and its muscles involuntarily contract. As you know, fish “fall asleep” very quickly. This is the art of a real cook, to have time to cut it up and serve it on the table while it is still alive.

Restaurants always have an aquarium available, where the client can choose his own future delicacy that is still floating. Many Europeans are already beginning to fall into a stupor at the sight of this, but the main thing is yet to come.

The chef cuts the selected specimen in a matter of minutes, and soon the dish is already on your table. A skilled cook cuts several pieces from a whole fish, but most of it remains untouched, and through the resulting “window” you can watch the fish’s heart beat.

Animal advocates are, of course, shocked, but they have no moral or legal right to invade private territory with protests and slogans.

Fried fish with live head

This dish is a variation of ikizukuri. Back in the 80s of the last century, it was popular on the menu of many restaurants specializing in fish dishes in the vicinity of Lake Shimen. In those days, competition was very fierce, and restaurant owners tried to attract customers by all available means.

In one of the local restaurants, the chef came up with such an original dish, clearly showing the principles of “Yin” and “Yang”. In addition, this dish served as a clear example of the chef’s skill, as well as the quality and freshness of the products used in this restaurant.

Currently, such a dish is prepared to amuse visitors and demonstrate the skill of its staff. After all, it’s not at all easy to quickly fry live fish over high heat, but its head must be absolutely alive and remain so for at least half an hour.

Oysters

Oysters are a family of marine bivalve mollusks. One of the most popular commercial species of marine invertebrates. In restaurants, it is served on a special large tray in ice and with the shell flaps already open. They are usually served with sliced ​​lemon and black bread, as well as a pepper grinder.

As a rule, you take the oyster with your left hand and separate the meat from the flagellum, after which you sprinkle the oyster meat with ground pepper and add a little lemon juice. Real gourmets do not swallow the delicacy immediately, but chew it a little, pressing it against the roof of their mouth with their tongue.

Experienced oyster hunters eat them with a sandwich consisting of bread with salted butter, and some - fried toast with foie gras.

The most correct way to eat oysters is with salt, pepper and lemon juice, so as not to spoil the taste of the exquisite delicacy.

They should be washed down with white wine of the Muscadet, Chablis and Meursault brands; in the restaurant they are served with dry Brut champagne. But recently, a trend has emerged, at the instigation of the owner of the famous cognac house Jean-Paul Camus, that they should be washed down only with vodka and, moreover, always chilled.

This list of exotic dishes is certainly not for the faint of heart. You must have sufficient willpower to swallow a live octopus or eat a dissected live frog in front of you.

When I served in the army, I had a guy from Krasnodar as a privateer. So his father was the director of a meat processing plant, where canned frogs were produced in one of the workshops.

Nearby there was a state farm that was engaged in their breeding and cultivation. All products were only exported to France, but once a month we received a couple of cans. The taste is reminiscent of our chicken, and if you don’t know that these are frog legs, you won’t guess.

So I tried canned frog meat, but I don’t know if I could do it live. Although for us Russians, anything goes with vodka!