Codfish and beans

Ingredients: 500g cod fillet, 1 cup beans, 50g butter, 1 carrot, 4 tablespoons vegetable oil 2 onions, 2 cloves of garlic.

Preparation: Kidney beans soak overnight in salted water.  Then drain the water and boil the beans until tender.  Separately boil the fish, cool it and cut into small pieces.  In a deep skillet, heat the butter and vegetable oil and fry the diced onions, grated carrots and chopped garlic.  Two tablespoons of cooked beans with a spoon mash into a puree and mix with fried onions and butter.  Put the pan in the same fish, and the remaining beans, salt and pepper to taste and simmer 15 minutes over low heat, covered.

Carp in the beer

Ingredients: 2 cups light beer, a large carp, weighing about 2kg, 500g bacon, 50g butter, 1 lemon, 2 carrots, 1 stalk of celery petioles, 2 bay leaves, 4 sweet peas and 4 peppercorns, salt, 3 buds cloves, black pepper

Preparation: Bacon cut into thin plates, or use ready-made thread.  Karp's clear from the scale, gut and cut the head and tail.  Then cut the carp into pieces and each piece has cut in half along the ridge. Drizzle slices of carp squeezed lemon juice, pepper, a little salt, then wrap each piece of carp in a thin plate of bacon and tie with a thread, then lightly fry the bacon pieces in a carp on all sides in vegetable oil. Dice the carrots and celery, add them to fish, to the same place the bay leaves and other spices.  Pour all the beer and simmer over medium heat for 10-15 minutes.  Transfer the fish gently in a saucepan. In a pan, where there were vegetables and beer, add butter and mix well.  When the butter melts, wipe the contents of the pan through a coarse sieve or colander, pour sauce fish obtained in the skillet and simmer, covered over low heat until tender.

Pork-hunting

Ingredients: 1kg pork tenderloin or wild boar meat. 

Preparation: For the sauce: 250 grams of tomato ketchup, a half cup of hazelnut or peanut butter, half cup seedless raisins, 5g of dried juniper berries, bunch of parsley and dill, salt and pepper to taste. Meat should be cut into portions, repelling, salt and pepper and fry in a pan until golden brown. To prepare sauce, combine all ingredients, add half cup water, salt and pepper to taste and boil.  Pour the sauce fried meat and simmer until tender.  As a garnish for this dish can be submitted roasted potatoes, fresh vegetables, pickles. If you are using the meat of wild boar, it must be before cooking soak in 1-2% solution of vinegar for 2-4 hours, depending on the size of the piece.  The meat of young females and males, gilts (not during the rut) is not in need of such treatment.