The fruit makes the dish mellow, sweet and sour taste. It does not mean, however, that the food must be bland. The fruit goes well with a variety of spices, not only those traditionally added to them. You can also experiment with the exotic. The general rule is this: the more fruit, the more spicy the spices.
Veal with pears or apples likes spicy spices, expressive (savory, marjoram, pepper). Prepared with sweet apricots, it is better with thyme, estragonem, lemon balm.
For dark meats, e.g.. beef with plums, for an exotic aftertaste, you can add ginger, curry, szczyptę startej gałki muszkatołowej, a little sage.
Poultry is prepared with a variety of fruits and spices. This delicate meat goes well with both delicate ones, and spicy spices. If we want a mild taste and aroma, we add delicate spices: lie, estragon. On the other hand, paprika and pepper will significantly sharpen the taste of a dish.
All fruits must be washed thoroughly first. Fruits with hard skin (e.g.. apples, pears) can also be peeled. Remove the stones from the stone fruit, but we usually don't pick them, although it is a good idea to remove the peel especially from peaches. Remove the seed nests from apples and pears, preferably with a special round spoon. Then, cut the fruit into halves, quarters, slices, depending on this, how we plan to arrange them, they will look the most attractive on a platter. It does not matter for the taste of the dish. However, to decorate the dish, decorate the fruit.
Sometimes sauces are prepared from some of the fruit intended for the dish. These are best diced into small cubes. Fruit for sauces, the so-called. aksamitne, smooth should be sieved or blended. After mixing the fruit, the mass must be brought to a boil again. Standard sauces do not need to be chafed. Their rough texture is a certain highlight.
How much meat, how many fruits
It all depends on this, the role of fruit in the dish.
• Jeżeli owoce są tylko dodatkiem smakowo-dekoracyjnym, there should be no more than 5-10%, it means 50-100 g per kilogram of meat.
• Jeżeli owoce są równorzędnym składnikiem potrawy, they should be approx 30%. This amount will give the dish a great taste and allow you to include complementary additives (groats, rice).
• Jeżeli owoce są „duszą” potrawy, and complementary extras (noodles, bread) little, e.g.. goose in apples, pork loin with apricots on croutons, the ratio of fruit to meat should be 1:1, never again. More fruit will do, that the meat dish will taste something like something, which resembles a fatty dessert.
Fruits and herbs
Prepared separately, e.g.. fried in butter, Sprinkle the fruit with spices only at the end of cooking. This way, they will not lose any of their flavor. Fresh herbs should not be sprinkled on the fruit much earlier. Herbs may discolor the fruit unevenly and the dish will look less aesthetically pleasing.
• Owoce jako element dekoracyjny umieszcza się na półmiskach w widocznym miejscu. Fruit, which are part of the dish, it should be arranged like this, that there is a portion of fruit for each portion of meat.
• If for a dish, beyond the fruit, there is still some addition, e.g.. rice, it is good to lay out the whole thing nicely on a platter. If it is a dish with lots of fruit, the meat should be covered with fruit, and rice or noodles served in another vessel.
• Owoców nie należy oddzielać od mięsa i podawać osobno.