Recipe Catalog
Showing recipes for “pate meat roasted on spit”. No recipes contain all the words, showing recipes that match some of them
Zate is aromatic roasted meat on a spit, coming from the rich traditions of Australian cuisine. This recipe combines the tenderness of pork, the rich flavor of peanuts, and the spicy sharpness of garlic. Marinating in onion and vegetable oil makes the meat especially juicy and tender. Zate is not just a dish but a true gastronomic delight, perfect for friendly gatherings and family dinners.
7
4
30
Meat on a spit in Melanesian style is an exquisite blend of spicy and sweet notes inspired by the traditions of the Pacific islands. Here, the freshness of pineapple meets the rich flavor of marinated beef, creating an amazing balance. Historically, the dish recalls cooking methods used in Melanesia where meat was often grilled over an open flame, absorbing the aromas of spices and fruits. Olives add a light spiciness while the marinating process makes the meat juicy and tender. Perfect for summer grilling or festive outdoor dinners. It can be served with rice or greens, complemented by fresh vegetables. The finished dish boasts deep flavors of soy sauce, garlic, and ginger, creating an unforgettable gastronomic experience.
3
4
120
Spit-roasted fillet is a classic dish of European cuisine that embodies simplicity and sophistication. Historically, this method of cooking meat originated in medieval Europe when hunters roasted their game on spits over coals. Beef tenderloin, roasted without excessive processing, reveals its natural flavor enhanced by the spice of black pepper and a delicate creamy note of butter. During roasting, the meat develops an appetizing crust and juicy texture. Serving it with tomatoes, onions, and lemon creates a harmony of freshness and richness. This dish is perfect for a festive dinner or a cozy meal outdoors when one wants to enjoy the pure taste of quality meat and its natural aroma.
4
4
30
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
7
2
30
Meat pâté baked with nuts and prunes is an exquisite dish of French cuisine that combines a wealth of flavors and textures. Its history begins in traditional recipes of French meat terrines, where meat and spices harmoniously blend into a single composition. The aromatic pâté features a delicate consistency and rich flavor thanks to the combination of pork, liver, and cream, while hazelnuts and prunes add a noble sweet-nutty note. Baking and aging in the refrigerator enhance the depth of flavor, making it an ideal complement to baguettes, toasts, or a glass of red wine. This dish will adorn the festive table and delight lovers of gastronomic delicacies.
15
10
120
Meat pâté with pistachios is a true embodiment of French gastronomy, reflecting the elegance and sophistication of the cuisine. The roots of this dish trace back to the traditions of ancient French cooks who created delicate, rich pâtés for the aristocracy. Beef mince, rich in spices and infused with brandy and cream, acquires a unique aroma and texture, while crunchy pistachios add a noble hint of nutty flavor. After baking and cooling, the pâté gains density and exquisite softness. It pairs perfectly with thin slices of baguette, creating a harmony of flavors: the rich, slightly sweet note of meat is complemented by a salty-nutty aftertaste. This pâté will adorn any festive table or serve as a refined appetizer worthy of the finest wines and cheeses.
13
6
30
Chicken liver pâté with thyme and cognac is an exquisite dish of French cuisine that combines a delicate texture and rich flavor. Its origins delve deep into traditions when pâtés were symbols of refined gastronomy. The aroma of brandy adds a warm spiciness, thyme contributes fresh zest, and cream gives it a velvety consistency. Perfect for festive tables or gourmet appetizers, it is served with crispy baguettes, bruschetta, or fresh vegetables. It reveals all its nuances after chilling in the fridge, transforming into a true culinary masterpiece. It's not just food—it's a harmony of flavors and aromas that immerses you in the cozy atmosphere of French evenings.
11
6
420
Pâte brisée is a classic unsweetened shortcrust pastry, a staple of French cuisine. It features a delicate, crumbly texture achieved through the right balance of flour, butter, and ice water. Historically, this type of dough was used for making quiches, tarts, and savory pies that highlight their flavors without excessive sweetness. Its versatility makes it ideal for various culinary experiments: from elegant mushroom tarts to homemade cheese pies. In preparation, it's important not to overheat the dough and to work quickly to maintain its airiness. When baked, it takes on a golden color and a light buttery aroma that complements the fillings. Pâte brisée is a classic that allows for the creation of elegant dishes with subtle flavors worthy of French gastronomy.
4
4
40
Spit-roasted chicken is a classic dish of Russian cuisine rooted in the traditions of cooking meat over an open fire. The combination of simple ingredients and the method of roasting on hot coals without flames preserves the juiciness of the meat while creating an appetizing golden crust. Butter adds softness and a delicate creamy flavor to the chicken, while spices enhance its natural aroma. The dish is perfect for outdoor cooking over a fire or grill, filling the air with enticing smoky notes. When served, the chicken is garnished with fresh herbs, salad, cucumbers, and tomatoes, creating a harmonious balance of freshness and rich meat flavor. This dish will delight lovers of traditional Russian cuisine and make an excellent treat for friendly gatherings.
5
4
35
Spit-roasted chickens are a classic dish of British cuisine, rooted in the traditions of medieval feasts when meat was cooked over an open fire, slowly rotating on a spit. This cooking method ensures even roasting, giving the meat tenderness inside and an appetizing golden crust outside. The aroma of garlic and fresh herbs infused in the oil makes the flavor particularly rich and expressive. The dish pairs perfectly with fresh vegetables, creating a harmonious balance of juiciness and spiciness. Today, spit-roasted chickens symbolize a cozy family dinner or a countryside picnic where everyone can enjoy the warmth of home and the taste of true homemade cooking.
5
4
100
Spit-roasted chicken is a classic dish of European cuisine known for its juiciness and aromatic crust. Historically, this cooking method originated in the Middle Ages when meat was roasted on a spit over an open fire, gradually covered with a golden glaze. In this version, a marinade of honey, soy sauce, teriyaki, garlic, and ginger gives the chicken an exquisite balance of sweetness and spiciness, while orange zest adds a light citrus freshness. Roasted this way, the chicken becomes incredibly tender and rich in flavors. The dish pairs perfectly with vegetable or potato sides, making it versatile for festive or cozy family dinners. This preparation method preserves the natural juices of the meat, turning it into a true culinary masterpiece.
8
4
90
Spitiko Yaurti is the embodiment of traditional Greek hospitality. Tender, thick yogurt made with care is enriched with aromatic honey and crunchy walnuts, creating a harmony of flavors—from creamy softness to sweet honey depth. This dessert is not only nutritious but also incredibly delightful. It is often served in Greek families for breakfast or as a light treat after meals. The added sheets of phyllo dough provide an extra textural play, making the dish even more exquisite. Spitiko Yaurti is not just yogurt; it’s a piece of Mediterranean history where each combination of ingredients reveals ancient traditions of taste and homely comfort.
6
7
360
Smoked chicken on a spit is the embodiment of European culinary traditions, where smoking adds a special depth of flavor to the dish. This cooking method dates back to times when smoking was used not only to enhance aroma but also to preserve meat. Juicy chicken infused with smoky aroma is roasted to a crispy crust, creating a harmony of flavor nuances – from tender and juicy meat to rich and spicy crispy coating. Such a dish will be the centerpiece of any feast, and its preparation process is a true ritual that combines culinary mastery with the art of enjoying food.
3
8
15
The recipe is taken from the book "Abkhazian cuisine" published by "Eksmo".
5
1
30
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
4
2
30
