Fillets in poultry salted salted

Overall Rating:

Based on price and quality vs alternatives

Thanks for stopping by to read our in depth review of the Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets, available at £3 from one of the most established and recognised retailers in the industry, Waitrose. The main goal and purpose of ReviewsYouTrust is to bring you a whole host of detailed product reviews, whether it’s in the Meat, Poultry & Fish sector or any other. We want to provide enough information, detail and customer feedback to help you make the right choice when it comes to buying Meat, Poultry & Fish products.

Read Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets reviews here:

But before we get into the detailed Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets review the most obvious place to start with is what the manufacturer, retailer or brand have to say.

Description from Waitrose/Young’s

Cod Fillets Dusted in a Flour Breadcrumb Coating, With Sea Salt and Balsamic Vinegar Ingredients Cod (75%) ( Fish ), Wheat Flour ^ Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Rapeseed Oil, Rice Flour, Potato Starch, Water, Acidity Regulator: Sodium Acetate, Maize Flour, Sea Salt, Onion Powder, Salt, Skimmed Milk Powder, Yeast, White Pepper, Balsamic Vinegar Powder (contains Barley ), Black Pepper, Onion Extract Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold

Buying from a brand you know and trust is of course a hugely important part of getting the right products for your needs. You can be pretty confident that you’re getting excellent quality and value for money when buying a Young’s product. For more peace of mind detail like returns period or any guarantee or warranty you can get more detail from our partner Waitrose. Young’s are of course recognised as one of the leading brands in Meat, Poultry & Fish products which really helps cement them as a “go-to” choice.

Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets review

Undoubtedly one of the most influential factors when buying products online is price. Obviously you want to buy from a retailer you know and trust, but beyond that it really falls down to price when searching for a particular product. During the review process we run an automatic scan of the top sellers to find Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets at the best price possible. Your time is precious and you can’t be wasting hours hunting around online to find yourself a deal. During the most recent scan our system found that the best deal on Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets was £3 available from Waitrose. As mentioned, we only work with retailers that we know and trust, so you can be safe in the knowledge that we’ll only recommend a well established and recognised shop. £3 for a product in the Meat, Poultry & Fish category makes Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets one of the best value for money when comparing its features, benefits, qualities and overall review scores against similar products, which is why it scored 9.3 out of 10.

Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets, or 875543 as known by Young’s is just one of hundreds of products reviewed in the Meat, Poultry & Fish category, but with the incredible rating it received it’s up there with the best. During a detailed product trial and test we found it to be our preferred product out of the 10 we had on trial at the same time. When it comes to buying products online, we’re faced with the reality that as customers we can’t see, touch or test the product to know if it’s right. That’s why product reviews have become such an important part of the online buying process. Hearing from the manufacturer is one thing, a description from the retailer is another, but hearing directly from existing and genuine customers is unrivalled when it comes to getting an honest opinion. With an average score of 9.3 from 254 reviews for Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets it’s clear that we’re really onto a winner with this one. To read all 254 reviews just click the “Read Full Review” button on this page where you’ll be directed to Waitrose to read what verified customers have to say.

Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets Additional Advice and Information

  1. The first step before buying is of course the reason you are here, read reviews. Reviews will help you differentiate from a good bit of sales copy and a genuinely good product. Make sure you take the time to read what customers have to say, and don’t just scan the top 1 or 2.
  2. Once you’re happy with the details of the reviews make sure you have a quick check of the average rating, and if you’re stuck between a couple of products then use that as a good indication as to which one is better suited to your needs. Although be aware that you will of course need to factor in a lot of other aspects to make the decision.
  3. One of the most important bits of advice we can give is to set yourself a budget. All too often customers have a budget in mind, they find a product within that budget, read a couple of bad reviews so end up shedding out a lot more cash for a better product. This is great, but can you afford it? We always recommend that you set yourself a budget and do whatever you can to stick to it, that way you’re comparing products within a similar price range rather than just spending more to get better. That said, there are plenty of retailers now offering finance packages when you buy high ticket items.

EAN: 3538607193

Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets – the verdict

We’ve now conducted over 870 reviews in the Meat, Poultry & Fish category and have reached the conclusion based on a range of review criteria that Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets is well worthy of its 9.3 score out of 10. This is one of the best Young’s products that we’ve been fortunate enough to review. The next steps from here are for you to click the “read full review” button where you’ll now get to check out the range of customer opinions of Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets and buy it online. Please note that ReviewsYouTrust work as an affiliate partner with Waitrose and hundreds of other retailers, so we may receive a commission for introducing you to Waitrose which will be used to maintain this site and produce more reviews.

Thank you for taking the time to read our Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets review. Before you go we have added a YouTube video below for you to watch to get more insight into Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets. If you found the reviews useful today then we’d love to hear from you, you can share the review using the social media share buttons below, or just drop us a comment at the bottom of this page. If you go on to buy Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets then it would be great if you could come back and give us your thoughts, good or bad we’ll add your opinions to our review to ensure future customers get the best chance of finding the right product they need. Equally if there’s a particular product that you are looking for and it’s not listed on our site then please get in touch in the comments section below and we’ll endeavour to contact the retailer or manufacturer in order to get one sent to us to develop a review.

Young’s Gastro 2 Sea Salted & Vinegar Cod Fillets

Written by: Matt Cooper

Rating: 9.3 out of 10

www.reviewsyoutrust.co.uk

Russian cuisine is widely known all over the world. The assortment of Russian cuisine is so various, and its popularity in Europe is so great

Cooking time —

Complication —

Russian cuisine is widely known all over the world. The assortment of Russian cuisine is so various, and its popularity in Europe is so great, that even early in the last century it was spoken about with the same respect, as the refined French cuisine. Russian national cuisine is original, unique and inimitable. No other country has such a variety of vegetable, meat, fish and other cold starters, soups, main dishes, sweet dishes, culinary foods. It has been quite a while since we last cooked something from poultry, although Russian cuisine offers hundreds of incredibly tasty and healthy dishes. A distinctive feature of the old Russian ferial table was making dishes from the whole poultry or animal or a big piece of meat. Ground, chopped meat was basically used to fill pies or stuff goose, chicken, lamb and pork legs, sausages.

Stuffed Chicken

1 medium-sized chicken

salt
pepper to taste
1/2 cup sour cream
150g butter
5-6 potatoes
for stuffing:
350g beef
2 carrots
200g pickled mushrooms
150g breadcrumbs
1/2 cup cream
salt, ground pepper to taste

Rub the prepared chicken with salt and sour cream. Prepare the stuffing: grind beef, grate carrots fine, add breadcrumbs, cream, salt, pepper, finely chopped mushrooms – stir everything thoroughly. Stuff the chicken, sew it up, and put on the buttered baking tray with its back down. To steady the chicken, put potato halves around. Roast the chicken in the usual way pouring it with the appearing juice. Remove the threads from the prepared chicken, take out the filling, and put the chicken on the dish. Put the potatoes and the filling around and pour it with the juice it was fried in.

Duck With Noodles And Mushrooms

1 medium-sized duck
200g home noodles
5-6 dried mushrooms
50g butter
2 eggs
1 table spoon flour
1 cup sour cream
1 carrot
1 parsley root
salt
pepper ground to taste

Boil noodles in salted water and drain them on the colander. Boil mushrooms in 2 cups of water (keep the broth). Chop the boiled mushrooms finely, reserve 2 tablespoons for the sauce, and combine the rest with the noodles, eggs, butter, salt, and pepper. Stuff the prepared duck with noodles and mushrooms, and sew it up. Put the duck in a saucepan, add the mushroom broth, crushed parsley and carrot roots, and stew until the duck is ready. Prepare the sauce: brown flour in a frying pan, stir in the mushroom broth remaining from the duck stewing, add 2-3 tablespoons of the chopped mushrooms, sour cream, and bring to boil. Remove the threads from the prepared duck, take out the filling, and put the duck on the dish. Put the filling around and pour it with the sauce.

“Banquet” Cutlets

4 chicken fillets

120g walnuts
80g butter
1 egg
40g melted butter
1/2 cup breadcrumbs
garlic
salt to taste
1 bunch parsley

Slice off fillet from the prepared chicken carcass, remove membranes, tenderize with a mallet until 0.5cm thick, put the filling in the middle, connect the edges, and shape the fillet as a cutlet. Then coat the cutlets in breadcrumbs and fry on both sides until a crisp crust appears. Finish the fried cutlets in the oven. For filling: grind shelled walnuts, add pounded parsley, garlic, salt and a raw egg, and stir thoroughly.

Capital-Style Poultry

4 chicken fillet

2 slices white bread
2 eggs
120g butter
for cribs (10 ea)
1 cup wheaten flour
40g margarine
2 table spoons milk
1 table spoon sour cream
1 egg sugar
salt to taste

Clean poultry fillet (boned), tenderize slightly with a mallet, dip in liaison, coat in julienned white bread, and fry 12-15 minutes right before serving. Serve the fillet with a slice of butter on it. Garnish with potato chips, green tinned peas, tinned fruit. The garnish can also be served in pastry cribs. To make them, dissolve sugar and salt in milk, add eggs, flour (half), softened margarine and sour cream. Mix everything until homogeneous and add the other flour gradually. Roll out the prepared pastry 2-3mm thick and cut out circles the size of your forms. Put the circles in the forms, press the pastry to the inner surface of the forms, puncture in several places with a fork, fill them with peas or cereals to preserve the shape, and bake in the oven. When they get brownish, take the cribs out of the forms, remove the peas or cereals and chill down.

White Partridge Stewed In Sour Cream

2 medium-sized partridges

100g butter
2-4 onions
4 carrots
2 cups sour cream
1 table spoon flour
salt, pepper to taste

Rinse and pluck the prepared partridges thoroughly, rub with salt, and halve along the backbone. Melt butter in the frying pan and fry the partridges slightly. Put the meat in a bowl, and fry finely sliced onions and carrots in the same butter until soft. Put the partridge pieces on the vegetables, pour sour cream over them, add salt and pepper (you can add 1 tbsp of heated flour for density), and stew covered at low heat until the meat is ready, about 1 hour. Put the cooked meat on a dish, and pour it with the sour cream sauce with vegetables.

Pheasant Fillet With Jam

300-400g pheasant fillet

3 eggs
60g butter
5-6 slices white bread
7-8 potatoes
1 cup fruit jam (bilberry, cranberry)
salt, pepper to taste
fresh parsley

Remove sinews from the pheasant fillet. Cut into small pieces. Tenderize the pieces slightly with a mallet, add salt and pepper, roll them in eggs, and coat in diced white bread. Fry the game slices in butter until ready. Fry potato chips. Put the game slices on a dish, put fried potatoes around, and decorate with fresh herbs. Serve jam in a separate bowl.

Wedding Goose

1 goose

1 cup millet
5-6 tbsp butter
spices, salt to taste

Rub the prepared goose with salt and spices inside and outside. Boil millet until half-ready, drain on a sieve, add butter and fill the goose with the mixture. Sew up the neck and the rump of the goose with a food thread, put it in a stew pan, cover and stew in the oven until ready, 3-4 hours. In Siberia, such goose is prepared in the evening before the wedding day and left overnight in the heated Russian stove.

Moscow-Style Roast Chickens

To cook the dish you need:

3 chickens
400-500g fresh cep mushrooms
1-2 medium-sized onions
2 tbsp flour
400g sour cream
300g cream dill
200g short pastry for covering
salt to taste

Gut the chickens, chop them into portion pieces (normally 4 parts), and salt. Fry sliced onion and finely chopped mushrooms in oil, then add chicken slices. Put the chickens into portion pots. Brown flour in the same frying pan, add sour cream and cream, and boil to make a sauce (until thick). Chop a few bunches of dill finely and stir in the sauce. Pour the resulting sauce over the chickens, and cover the pots with short pastry. Make several cuts in the pastry to let out steam. Put in the oven for 40-50 minutes.

Goose Roasted With Apples

To cook the dish you need:

1 goose
4 tbsp cored raisins
15-20 medium-sized apples (preferably antonovka)
1 tbsp sugar fresh parsley
10 black olives
salt to taste

Rub the goose outside and inside with salt. Prepare a mix for the filling: combine cored and peeled apple quarters with pre-soaked raisins and sugar. Stuff the goose with the mixture and sew it up. Put the goose on the baking tray with its back down, add a half-cup of water and put it in the oven. When the goose gets brown, turn it over. Turn down the heat and pour the appearing fat over the goose every 5-10 minutes. The goose is cooked about 3 hours. Half an hour before the goose is ready, put the remaining whole apples around it, pour the fat over them, and bake. Remove the threads from the cooked goose and take out the filling. Put the filling on a dish, top it with fresh herbs, put the goose above and baked apples around. Put olives in the middles of the apples.

Chicken Stewed With Prunes On Vol-Au-Vent

1 chicken

100g melted butter
1 tbsp flour
1.5 cups cored prunes
1 onion
1 parsley root
1 carrot
1 celery root
vinegar
bay leaves
pepper
salt

Put the portion pieces in a saucepan with melted butter, add finely chopped roots and onions, and stew under cover until ready adding some water. Half an hour before the dish is ready, add 3 cups of broth or water and boil the chicken thoroughly. Prepare the sauce: brown flour in butter, add broth, a little vinegar, sugar, and bring to boil. Add pre-soaked prunes to the chicken, add the sauce and put in the heated oven for 15-20 minutes. Put the chicken slices and prunes on a vol-au-vent (a flatbread from puff or short pastry) and pour the sauce over them.

Bon appetite!

en.restoran.ru

Russian cuisine is widely known all over the world. The assortment of Russian cuisine is so various, and its popularity in Europe is so great

Cooking time —

Complication —

Russian cuisine is widely known all over the world. The assortment of Russian cuisine is so various, and its popularity in Europe is so great, that even early in the last century it was spoken about with the same respect, as the refined French cuisine. Russian national cuisine is original, unique and inimitable. No other country has such a variety of vegetable, meat, fish and other cold starters, soups, main dishes, sweet dishes, culinary foods. It has been quite a while since we last cooked something from poultry, although Russian cuisine offers hundreds of incredibly tasty and healthy dishes. A distinctive feature of the old Russian ferial table was making dishes from the whole poultry or animal or a big piece of meat. Ground, chopped meat was basically used to fill pies or stuff goose, chicken, lamb and pork legs, sausages.

Stuffed Chicken

1 medium-sized chicken

salt
pepper to taste
1/2 cup sour cream
150g butter
5-6 potatoes
for stuffing:
350g beef
2 carrots
200g pickled mushrooms
150g breadcrumbs
1/2 cup cream
salt, ground pepper to taste

Rub the prepared chicken with salt and sour cream. Prepare the stuffing: grind beef, grate carrots fine, add breadcrumbs, cream, salt, pepper, finely chopped mushrooms – stir everything thoroughly. Stuff the chicken, sew it up, and put on the buttered baking tray with its back down. To steady the chicken, put potato halves around. Roast the chicken in the usual way pouring it with the appearing juice. Remove the threads from the prepared chicken, take out the filling, and put the chicken on the dish. Put the potatoes and the filling around and pour it with the juice it was fried in.

Duck With Noodles And Mushrooms

1 medium-sized duck
200g home noodles
5-6 dried mushrooms
50g butter
2 eggs
1 table spoon flour
1 cup sour cream
1 carrot
1 parsley root
salt
pepper ground to taste

Boil noodles in salted water and drain them on the colander. Boil mushrooms in 2 cups of water (keep the broth). Chop the boiled mushrooms finely, reserve 2 tablespoons for the sauce, and combine the rest with the noodles, eggs, butter, salt, and pepper. Stuff the prepared duck with noodles and mushrooms, and sew it up. Put the duck in a saucepan, add the mushroom broth, crushed parsley and carrot roots, and stew until the duck is ready. Prepare the sauce: brown flour in a frying pan, stir in the mushroom broth remaining from the duck stewing, add 2-3 tablespoons of the chopped mushrooms, sour cream, and bring to boil. Remove the threads from the prepared duck, take out the filling, and put the duck on the dish. Put the filling around and pour it with the sauce.

“Banquet” Cutlets

4 chicken fillets

120g walnuts
80g butter
1 egg
40g melted butter
1/2 cup breadcrumbs
garlic
salt to taste
1 bunch parsley

Slice off fillet from the prepared chicken carcass, remove membranes, tenderize with a mallet until 0.5cm thick, put the filling in the middle, connect the edges, and shape the fillet as a cutlet. Then coat the cutlets in breadcrumbs and fry on both sides until a crisp crust appears. Finish the fried cutlets in the oven. For filling: grind shelled walnuts, add pounded parsley, garlic, salt and a raw egg, and stir thoroughly.

Capital-Style Poultry

4 chicken fillet

2 slices white bread
2 eggs
120g butter
for cribs (10 ea)
1 cup wheaten flour
40g margarine
2 table spoons milk
1 table spoon sour cream
1 egg sugar
salt to taste

Clean poultry fillet (boned), tenderize slightly with a mallet, dip in liaison, coat in julienned white bread, and fry 12-15 minutes right before serving. Serve the fillet with a slice of butter on it. Garnish with potato chips, green tinned peas, tinned fruit. The garnish can also be served in pastry cribs. To make them, dissolve sugar and salt in milk, add eggs, flour (half), softened margarine and sour cream. Mix everything until homogeneous and add the other flour gradually. Roll out the prepared pastry 2-3mm thick and cut out circles the size of your forms. Put the circles in the forms, press the pastry to the inner surface of the forms, puncture in several places with a fork, fill them with peas or cereals to preserve the shape, and bake in the oven. When they get brownish, take the cribs out of the forms, remove the peas or cereals and chill down.

White Partridge Stewed In Sour Cream

2 medium-sized partridges

100g butter
2-4 onions
4 carrots
2 cups sour cream
1 table spoon flour
salt, pepper to taste

Rinse and pluck the prepared partridges thoroughly, rub with salt, and halve along the backbone. Melt butter in the frying pan and fry the partridges slightly. Put the meat in a bowl, and fry finely sliced onions and carrots in the same butter until soft. Put the partridge pieces on the vegetables, pour sour cream over them, add salt and pepper (you can add 1 tbsp of heated flour for density), and stew covered at low heat until the meat is ready, about 1 hour. Put the cooked meat on a dish, and pour it with the sour cream sauce with vegetables.

Pheasant Fillet With Jam

300-400g pheasant fillet

3 eggs
60g butter
5-6 slices white bread
7-8 potatoes
1 cup fruit jam (bilberry, cranberry)
salt, pepper to taste
fresh parsley

Remove sinews from the pheasant fillet. Cut into small pieces. Tenderize the pieces slightly with a mallet, add salt and pepper, roll them in eggs, and coat in diced white bread. Fry the game slices in butter until ready. Fry potato chips. Put the game slices on a dish, put fried potatoes around, and decorate with fresh herbs. Serve jam in a separate bowl.

Wedding Goose

1 goose

1 cup millet
5-6 tbsp butter
spices, salt to taste

Rub the prepared goose with salt and spices inside and outside. Boil millet until half-ready, drain on a sieve, add butter and fill the goose with the mixture. Sew up the neck and the rump of the goose with a food thread, put it in a stew pan, cover and stew in the oven until ready, 3-4 hours. In Siberia, such goose is prepared in the evening before the wedding day and left overnight in the heated Russian stove.

Moscow-Style Roast Chickens

To cook the dish you need:

3 chickens
400-500g fresh cep mushrooms
1-2 medium-sized onions
2 tbsp flour
400g sour cream
300g cream dill
200g short pastry for covering
salt to taste

Gut the chickens, chop them into portion pieces (normally 4 parts), and salt. Fry sliced onion and finely chopped mushrooms in oil, then add chicken slices. Put the chickens into portion pots. Brown flour in the same frying pan, add sour cream and cream, and boil to make a sauce (until thick). Chop a few bunches of dill finely and stir in the sauce. Pour the resulting sauce over the chickens, and cover the pots with short pastry. Make several cuts in the pastry to let out steam. Put in the oven for 40-50 minutes.

Goose Roasted With Apples

To cook the dish you need:

1 goose
4 tbsp cored raisins
15-20 medium-sized apples (preferably antonovka)
1 tbsp sugar fresh parsley
10 black olives
salt to taste

Rub the goose outside and inside with salt. Prepare a mix for the filling: combine cored and peeled apple quarters with pre-soaked raisins and sugar. Stuff the goose with the mixture and sew it up. Put the goose on the baking tray with its back down, add a half-cup of water and put it in the oven. When the goose gets brown, turn it over. Turn down the heat and pour the appearing fat over the goose every 5-10 minutes. The goose is cooked about 3 hours. Half an hour before the goose is ready, put the remaining whole apples around it, pour the fat over them, and bake. Remove the threads from the cooked goose and take out the filling. Put the filling on a dish, top it with fresh herbs, put the goose above and baked apples around. Put olives in the middles of the apples.

Chicken Stewed With Prunes On Vol-Au-Vent

1 chicken

100g melted butter
1 tbsp flour
1.5 cups cored prunes
1 onion
1 parsley root
1 carrot
1 celery root
vinegar
bay leaves
pepper
salt

Put the portion pieces in a saucepan with melted butter, add finely chopped roots and onions, and stew under cover until ready adding some water. Half an hour before the dish is ready, add 3 cups of broth or water and boil the chicken thoroughly. Prepare the sauce: brown flour in butter, add broth, a little vinegar, sugar, and bring to boil. Add pre-soaked prunes to the chicken, add the sauce and put in the heated oven for 15-20 minutes. Put the chicken slices and prunes on a vol-au-vent (a flatbread from puff or short pastry) and pour the sauce over them.

Bon appetite!

en.restoran.ru

Leave a Reply

Your email address will not be published. Required fields are marked *