A multi-colored appetizer "Peacock Tail" will look great on any table. Its main advantage is that it is easy to prepare and foods for snacks, in most cases, are not cooked. And this means saving valuable time due to the arrival of guests.
All that is needed to make such a miracle is to choose multi-colored products and the basis for them. And then everything is beautifully laid in the form of a tail and decorated with greens.
Peacock Tail Appetizer - General Cooking Principles
Traditionally, the Peacock Tail appetizer is made from fried or baked eggplant, cucumbers, tomatoes, black olives, parsley, mayonnaise, garlic and salt. But now this recipe is being supplemented with other ingredients or interchangeable ingredients. The main task is to make the dish look colorful and spectacular!
You can simply lay thin slices of vegetables on top of each other, simulating the rounded ends of the peacock feathers. And you can make small rolls of pita bread or smoked sausage and put them in the form of a rich tail of a bird. For a more original serving, the appetizer is supplemented with pate, quail eggs, sausages, curd or hard cheese and fish.
Peacock Tail Appetizer with Egg
Ingredients:
• one eggplant;
• a bunch of lettuce leaves;
• two small tomatoes;
• six quail eggs;
• 60 ml of sunflower oil;
• salt to taste;
• a bunch of fresh dill.
Cooking method:
1. Rinse the eggplant in water. Cut into thin circles. Sprinkle the eggplant with salt and hold for a while, or dip the circles in salted water.
2. Rinse the tomatoes and also cut into neat circles.
3. Put the quail eggs in a small saucepan. Add salt during cooking. Then cool and peel. Cut the boiled eggs into circles, trying to cut diagonally so that the slice is slightly elongated.
4. Thoroughly sort the dill and rinse in a cup with water. Then put on a kitchen towel to dry.
5. Heat the sunflower oil in a pan.
6. Put the eggplant circles on the butter. Fry on both sides. If the pan is small, you can fry in 2-3 sets.
7. Spread eggplant fried on both sides on paper napkins for degreasing. And then you need to salt them to taste.
8. Put washed and dried lettuce leaves on a wide flat plate, then fried eggplant in a checkerboard pattern to make it look like a “Peacock tail”.
9. On the eggplant slices, lay the tomato slices slightly with a shift down.
10. Put the eggs on the tomatoes, also slightly shifting them to the bottom.
11. Finely chop the dill and sprinkle between the pyramids of food.
12. Send for half an hour to the refrigerator and can be served at the table.
Peacock Tail Appetizer with Curd Cheese
Ingredients:
• one eggplant;
• 60 ml of sunflower oil;
• salt to taste;
• 100 g of cottage cheese;
• one small tomato;
• one medium cucumber;
• several black olives.
Cooking method:
1. Rinse the eggplant in water and cut into thin circles. Fry them in sunflower oil, and then salt.
2. Put eggplant on a plate for serving snacks. It is necessary to lay out one at a time, then two next to it, three on top. And so fill the whole plate.
3. Rinse the tomato and cucumber in water and cut into thin round specimens.
4. Spread cottage cheese with a spoon or knife on the slices of eggplant.
5. Put on the cheese, slightly shifting the layer of tomatoes.
6. Then also a layer of cucumber.
7. Cut the olives into rings and put on the cucumbers with the last layer.
8. The appetizer is ready, you can decorate everything with greens if you wish.
Peacock tail appetizer from zucchini
Ingredients:
• one young zucchini (or zucchini);
• 50 g of hard cheese;
• clove of garlic;
• 40 g mayonnaise sauce;
• 40 ml of vegetable oil;
• 5-10 g of salt;
• one medium tomato (red or yellow);
• several olives.
Cooking method:
1. Rinse the zucchini and all other vegetables for snacks with water.
2. Zucchini cut into thin circles. The young fruit can not be peeled, it has a soft peel that can be eaten.
3. Cut the tomato into slices.
4. Peel and sell the garlic through a press into the pulp.
5. Grate cheese on a medium or fine grater.
6. In a bowl, combine cheese, garlic and mayonnaise. Season with salt and mix.
7. Roll the zucchini in a small amount of flour and fry in sunflower oil until golden brown.
8. Spread the zucchini on a flat plate, as if a blank for the peacock's tail.
9. Spread this first layer with cheese sauce with garlic.
10. Put the tomato slices on the sauce. But the layers need to be laid not in pyramids, but in an offset way. This will turn out a real peacock tail appetizer.
11. Cut the olives.
12. The last layer of the snack is the rings of olives.
Baked Peacock Tail Appetizer
Ingredients:
• one eggplant;
• 40 ml of sunflower oil;
• 10 ml of lemon juice;
• 50 g of hard cheese;
• one tomato;
• clove of garlic;
• 2-3 branches of parsley;
• salt to taste.
Cooking method:
1. Rinse the eggplant in water. Cut lengthwise into thin slices along the entire length of the vegetable, but without cutting to the end. To get a fan.
2. Combine half of sunflower oil with lemon juice and salt. Mix.
3. With this lemon mixture, grate the eggplant well on the inside of the slices and a little outside.
4. Peel and chop the garlic into porridge.
5. Rinse the tomato and cut into circles, thin in thickness.
6. Sort and rinse parsley. Finely chop.
7. Grind the cheese on a grater on the shallow side.
8. Between the slices of eggplant lay the slices of tomato, season with garlic, spreading it generously on the tomatoes. Then put cheese and herbs. To get a multi-colored fan resembling a bird's tail.
9. On baking pan, spread baking paper or cling film, grease with vegetable oil. Put stuffed eggplant on it.
10. Put to bake at 180 ° C until tender. This is approximately 20-25 minutes.
11. Remove the appetizer from the oven, let it brew a bit and serve hot, garnishing with parsley.
Peacock Tail Salami Appetizer
Ingredients:
• 400 g salami;
• 100 g of cottage cheese;
• 100 g of bell pepper;
• a bunch of parsley;
• dill for decoration;
• a couple of olives.
Cooking method:
1. Rinse bell pepper under running water. Cut and remove the seeds with the stem. Cut the pulp into small cubes.
2. To sort out greens. Only benign leaflets are needed. Dip them in a cup of cold water and rinse there. Then lay out of the cup on a paper towel to remove water.
3. Then chop the greens finely. You can say that in crumbs or mashed potatoes. You can use a blender.
4. Olives are also finely chopped.
5. On a table lay a neat layer of cling film.
6. Salami cut into thin slices (circles), you can use a special slicer or already sliced sausage in the package.
7. Place slices of salami on a plastic wrap with a thin but continuous layer. This will be the basis.
8. Spread cottage cheese on the basis. Do this carefully so as not to damage the styling of the sausage.
9. Then lay the pepper in some places.
10. In free places, spread parsley and olives.
11. Now, taking the lower edge of the cling film, spin the salami with the filling into a very tight roll.
12. Roll the roll into the cling film so that it is as tight as possible.
13. Put in the refrigerator for cooling for several hours.
14. Remove from the film and as soon as possible, cut into thin slices.
15. Put the roll circles on a flat dish so that each layer slightly goes over the previous one. To come out like a peacock's tail.
16. Serve, garnishing with dill.
Peacock tail appetizer from pita bread
Ingredients:
• one pita bread;
• 150 g of cottage cheese;
• 100 g of slightly salted red fish;
• a bunch of parsley.
Cooking method:
1. For the recipe you need thin Armenian pita bread. Unfold it on the table.
2. Lubricate with curd cheese, trying to spread with an even layer.
3. Lightly salted red fish, you can choose any to your taste. Finely chop it.
4. Put the fish on the cheese.
5. Sort parsley and rinse in running drinking water. Dry and chop finely.
6. Arrange the greens on the fish.
7. Roll the roll as tight as possible. Helping with hand pressure.
8. Put in the refrigerator for two to three hours.
9. Then pull and cut into thin slices of rolls.
10. Arrange on a plate in the form of a bird's tail. Starting from 4-5, then lower from the bottom. So that each lower layer slightly went to the top.
Peacock Tail Appetizer - Tips and Tricks
• Eggplants can be replaced with zucchini or zucchini if desired.
• Before frying, eggplant, sliced into circles, must be sprinkled with salt and left for half an hour. So the bitterness of the vegetable will be removed.
• To make eggplants tastier, they can be pre-breaded in flour and salt.
• If you fry the eggplants in a pan, then after cooking they should be laid out on paper napkins so that they absorb excess fat.
• Mayonnaise in dishes can be replaced with fat sour cream, the taste of this will not get worse.
• To reduce the cooking time and reduce the calorie content of a dish, eggplant or zucchini, it is better to pre-bake in the oven than to fry in oil.
• To make the appetizer look like a real peacock tail, the ingredients need to be laid out on top of each other as they decrease.
• If desired, a snack can be sprinkled with your favorite seasoning.
