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Side dishes and their types. Side dishes - the best delicious homemade recipes with photo Coffee side dish

Garnish(fr. garner - decorate, fill, supply) - an addition to a main dish or drink, used to decorate a plate or to add an additional or contrasting taste. In modern cuisine, the concept of a side dish is somewhat broader and includes products that are placed on a plate as an additive to fish, meat, and vegetable main culinary products, or that is placed, for example, on portioned piece meat, etc.

Side dishes are prepared from vegetables, cereals, legumes, seafood, less often fruits, mushrooms. Complex side dishes are also available.


Cutlet with potato side dish


Garnish of green peas and carrots


I often use shrimp with white wine as a side dish for pasta.

There are a great many types of side dishes that go with a particular culinary product. Among the most common are:

- Vegetable side dish, for example mashed potatoes, legumes or boiled vegetables, and Vegetable mix etc;


Vegetables are one of the most common and favorite side dishes

- Cereals;


Rice garnish

- Various types of porridge;


Boiled buckwheat with meat

- Pasta;


- Greens;


Meat garnished with herbs

- Mushrooms;


- Broth;


Vegetables with fish in broth

- Bread and bakery products;


Bread with onions and spinach is a good side dish for many dishes

- Fruit side dish.


Fruit garnish for meat

As a side dish, not only independent food products can serve, but also culinary, as well as meat and sausages. In addition, sauce can be a side dish. It should be noted that a properly selected side dish can significantly improve both the taste and nutritional characteristics of the finished culinary product. Professional chefs note that the side dish plays the same role as the main course itself.


Tomato meat sauce for pasta

It is worth carefully approaching the ingredients for the side dish, as well as the cooking process. For each type of main course, one or another side dish is suitable. It is better to think over the side dish for the main dish in advance, so as not to spoil the overall impression of the culinary product. You should not choose ingredients that are not combined with the main dish as a side dish.


Tomato is a great side dish for meat

Among professional chefs, there is such a thing as a universal side dish, i.e. a dish that goes well with the main varieties of the main culinary products. Universal side dishes include mashed potatoes or boiled potatoes, as well as vegetables, rice, legumes, and mushrooms. The above products go well with both meat and fish dishes.


Mashed potatoes are practically a versatile side dish

Sauces are often used as side dishes for self-sufficient seafood dishes. As a rule, the side dish is served at the same time as the main course. The garnish can be served in portions on the same plate with the main culinary product, or in a separate bowl. This way of serving allows each guest to independently choose the amount of garnish.


Pasta with seafood in creamy sauce

  • - Grace Parisi's Butternut Squash Mashed Potatoes -

    Ingredients:
    Butternut squash (peeled, chopped) - 1.3 kg
    Vegetable oil - 1.5 tablespoons
    Potatoes (peel, cut the potatoes into 4 pieces) - 1.3 kg
    Garlic - 4 cloves
    Semi-heavy cream - 1 cup
    Unsalted butter- 100 gr
    Kosher salt to taste

    Preparation:
    1. Preheat oven to 200 ° C. In a large bowl, stir together the chopped pumpkin and butter and season with salt. Bake the pumpkin on a baking sheet in the oven, turning once for 25 minutes, or until tender and golden brown. Grind the pumpkin in a food processor until smooth.
    2. In a large saucepan with cold water bring potatoes and garlic to a boil. Cook over medium heat until tender, about 20 minutes.
    3. Place the potatoes and garlic in a colander and drain off excess water. Add cream and butter to a saucepan and heat until the butter melts. Remove from heat. Mash the potatoes and garlic until vegetable puree, season with salt. Mix the mashed potatoes with the pumpkin puree and heat over medium heat until the desired serving temperature.

  • - Stewed Escariole Salad by Andrew Carmellini -

    Ingredients:
    Sausage sopressata (cut) - 120 gr
    Escariole salad (remove dark cherry leaves, chop inner leaves) - 4 bunches (about 1 kg)
    Canned tomatoes (chopped) - 400 gr
    Oregano (chopped) - 1 tablespoon
    Olive oil - 3 tablespoons
    Red pepper - 0.5 tsp
    Salt and pepper to taste
    Breadcrumbs - 0.25 cups
    Grated Parmesan - 2 tablespoons

    Preparation:
    1. Heat 2 tablespoons in a saucepan. butter, add sausage, garlic and chopped red pepper. Simmer over high heat, stirring occasionally, until the garlic is golden brown, about 2 minutes. Add lettuce, tomatoes and oregano, season with salt and pepper and bring to a boil. Simmer until the salad tastes tender, about 15 minutes. Transfer everything to a bowl.
    2. Heat 1 tablespoon in a small skillet. olive oil, add crackers and fry over medium heat, stirring occasionally, until golden brown, about 1 minute. Turn off heat and add Parmesan to breadcrumbs. To sprinkle ready salad escarole with parmesan and serve.

  • - Green Beans with Oranges by Matt Lewis -

    Ingredients:
    Thin green bean- 800 gr
    Red oranges - 6 pieces
    Balsamic Vinegar - 0.25 cups
    Honey - 1 tablespoon
    Salt to taste

    Preparation:
    1. In a large saucepan of boiling salted water, cook the beans for 5 minutes, then drain and quickly transfer the herbs to a bowl of ice water. Drain the water again and dry the beans.
    2. Using a knife, separate the zest of 4 oranges from the pulp, then carefully separate the fruit wedges, removing the membranes. Squeeze juice from the remaining two oranges, pour it into a saucepan, add vinegar and honey. Bring the mixture to a boil and wait until it thickens, 10 minutes. Season with salt.
    3. Mix the beans with orange slices, season with syrup and garnish with zest.

  • - Creamy Baked Orzo Pasta with Goat Cheese by Melissa Jacobson -

    Ingredients:
    Orzo - 1.5 cups
    Onion (chopped) - 1 piece
    Chopped thyme - 0.5 tsp
    Fresh goat cheese- 150 gr
    Grated pecorino cheese - 2 tablespoons
    Milk - 0.5 cups
    Chopped parsley - 1 tablespoon
    Salt and pepper to taste
    Olive oil - 1 tablespoon

    Preparation:
    1. Preheat oven to 190 ° C. In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the water.
    2. Heat oil in a frying pan, add onion and fry for about 5 minutes. Add thyme, goat cheese, add milk and cook for another 2-3 minutes.
    3. Add the pasta and parsley to the pan, season with salt and pepper. Transfer the contents to a baking dish, sprinkle with pecorino cheese on top and bake in the oven for 25 minutes until golden brown.

  • - A mix of Brussels sprouts, yoghurt and fried sunflower seeds from Grace Parisi -

    Ingredients:
    2% Greek yogurt - 0.5 cups
    Low-fat mayonnaise - 0.5 cups
    Grated lemon zest - 1 tsp
    Lemon juice - 0.3 cups
    Sliced green onions- 0.5 cups
    Chopped dill - 0.25 cups
    Salt, pepper - to taste
    Brussels Sprouts (chopped in a food processor) - 800g (12 cups)
    Roasted Shelled Sunflower Seeds or Nuts - 0.3 cups

    Preparation: In a large bowl, mix yoghurt with mayonnaise, lemon zest, lemon juice, green onions and dill, season with salt and pepper. Add shredded cabbage, stir and serve with roasted seeds or nuts.

  • - Apple, Fennel and Celery Mix by Elizabeth Pruett -

    Ingredients:
    Lemon juice - 3 tablespoons
    Lemon - 0.5 pcs
    Balsamic vinegar - 3 tablespoons
    Celery (peeled and cut across) - 6 pieces
    Fennel bulbs (thinly chopped) - 4 pcs
    Granny apples (cut thinly) - 2 pcs
    Watercress (cut off the stems) - 3 150g clusters
    Seedless red grapes - 1 cup
    Chopped parsley - 0.7 cups
    Salt, pepper - to taste
    Olive oil - 0.7 cups

    Preparation:
    1. In a bowl, combine oil, lemon juice and vinegar. Season with salt and pepper. In another bowl, drizzle celery, fennel and apples with the juice of half a lemon.
    2. Place watercress in deep bowls, top with mixed herbs and apples and season with sauce. The dish is ready!

  • - Carrots with tahini sauce by Sam Mogannam -

    Ingredients:
    Carrots (peeled and cut into wedges) - 1.3 kg
    Fresh radish (optional) - 200 gr
    Lemon juice - 0.25 cups
    Tahini - 0.5 cups
    Olive oil - 0.25 cups
    Water - 2 tablespoons

    Kosher salt to taste
    Chopped parsley - 2 tablespoons

    Preparation:
    1. Steam the chopped carrots for 6-10 minutes, then transfer them to a bowl and allow to cool.
    2. In a bowl, mix tahini with lemon juice, olive oil, garlic and season with salt. Pour the sauce into the cooled carrots, sprinkle with parsley, stir and serve.

  • - Greens with tomatoes from Grace Parisi -

    Ingredients:
    Onion (thinly sliced) - 1 pc
    Garlic (chopped) - 2 cloves
    Jalapeno (peeled and chopped) - 1 piece
    Greens (Swiss chard, mustard, kale), coarsely chopped - 700 gr
    Cherry (cut in half) - 1.5 cups
    Water - 0.7 cups
    Salt, pepper - to taste
    White vinegar- 2 tbsp.
    Olive oil - 0.5 cups

    Preparation:
    1. Heat in a saucepan olive oil, add onion, garlic and jalapenos. Simmer over moderate heat until tender, 6 minutes.
    2. Add herbs, season with salt and pepper and stir. Pour tomatoes into a saucepan and pour in water, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10-15 minutes. The side dish is ready, you can serve it to the table.

Probably the most common side dish is food ice. However, this seemingly so simple product can be presented in the form of three different side dishes.
Very common in recipes citrus side dishes... Many alcoholic beverages are colorfully decorated with lemons and oranges.
Quite often as side dish the so-called "ice" is used. The way to prepare it is simple. To do this, put powdered sugar or granulated sugar in a saucer. Moisten the edges of glasses to be garnished with egg white. Then overturn the glasses in turn in a saucer, dipping the edges in sugar. After that, carefully fill the glasses with a drink, so as not to damage the "ice".
In addition to the garnishes listed above, you can use cherries and olives worn on wooden skewer sticks. Also, ordinary plastic straws are ranked as side dishes. But, according to the rules, before serving on the table, each straw should be wrapped in thin paper. This makeshift case is glued vertically to each glass.

Garnish- this is the food that goes in addition to the main second course. The word "garner" itself is of French origin and in translation means to cover or decorate. Thus, a side dish is not just some kind of addition to meat or fish dishes, it is also its delicious decoration. Moreover, the side dish on the plate should be less than the main dish.

The purpose of the side dish is to emphasize the taste of the main dish. It can be used to increase or decrease acidity, sweetness, pungency. There are versatile side dishes and side dishes that only go with a specific main course. The ability to combine them is the art of a true culinary specialist. However, there are certain recommendations on this score. We will provide them later in this article.

Homemade side dishes and professional side dishes prepared by chefs can be divided into two main types - simple and complex... In the first case, we are talking about one-component dishes, in the second - about multicomponent, usually consisting of three or four ingredients.

The types of side dishes are distinguished depending on the products that underlie them. So, in accordance with this classification criterion, side dishes are divided into the following main types:

  • vegetable;
  • mushroom;
  • cereals and legumes;
  • cereal;
  • pasta.

Each of these types of side dishes combine thousands of a variety of recipes... There are not so many of them in this section of the site. However, you will definitely find the recipes for the most delicious and original side dishes here. By the way, all recipes, in addition to a text description of the cooking process, contain step by step photos that will help you to visually see the whole process. There shouldn't be any problems with the preparation of the side dishes we have proposed!

The best side dish for meat is the side dish that will not only set it off taste qualities, but also one that will not make the process of digesting food difficult. So, for example, stew is ideally combined with cereals - buckwheat, millet, rice. These cereals are rich in fast carbohydrates that will help you digest fatty protein foods quickly and easily. In addition, vegetable side dishes, including in the form of salads from fresh vegetables... Lightweight and low in calories, they make a delicious and easy addition. In addition to meat dishes all kinds of mashed potatoes work well, including mashed potatoes. But the kebabs cooked over the fire are just perfect combined with grilled vegetables.

For more information about what kind of meat, with what side dish, we suggest learning from the table below.

Meat

Suitable side dish

mutton

fresh vegetables (sweet bell pepper, tomatoes and others) and greens, vegetable sauté, eggplant with garlic, rice

beef

potatoes of various culinary processing, asparagus and spinach puree, mushrooms, in particular champignons and porcini mushrooms, vegetables ( Brussels sprouts, peas, green beans, corn, carrots, zucchini)

pickled mushrooms, pickled cucumbers, sour cabbage, braised cabbage, salad from red cabbage, olives

chicken

for chicken meat almost any side dish will do: cereals, pasta, vegetables

turkey meat

rice, vegetables, baked apples, walnuts with prunes

rabbit meat

simple mashed potatoes or mashed potatoes with vegetables, pasta with stewed onions and carrots, rice with corn and peas, olives or olives, and some vegetables ( White cabbage, bell pepper, broccoli, Brussels sprouts, carrots, tomatoes, cauliflower)

duck meat

buckwheat, rice, legume-based side dish, potatoes, onion stewed in broth

greens, vegetables, including potatoes in all possible types of cooking, cereals

veal

the same side dishes are suitable for veal as for rabbit meat

The above list, of course, is not exhaustive, but it still gives an idea of ​​which meat is best combined with which side dish.

What side dish goes well with fish?

TO fish dishes three main side dishes are suitable: potato(boiled, fried, and also in the form of mashed potatoes), vegetables of various culinary processing(eggplant, cabbage, peas, parsley, green onions, lettuce, leeks, zucchini, parsley root, celery root, olives, carrots, cucumbers, onions, beets, Bell pepper, tomatoes, horseradish, cauliflower, spinach, sorrel), rice... As for potatoes, it is better to serve fried fish with this root vegetable fried, boiled - respectively boiled, with fish meatballs, cutlets and similar fish products - in the form of mashed potatoes. Groats as a side dish for fish are categorically not suitable. The only exception is rice. But vegetables, as a side dish for fish, can be used in almost any and almost any form of culinary processing.

Summing up ...

Exists great amount various delicious side dishes and recipes for their preparation. So if you can't decide what exactly to cook at home, then study this section of the site. In the variety of recipes given, you can find something suitable.

The step-by-step photo recipes for preparing side dishes that are published in this section will make you the best experts in preparing delicious side dishes for meat and fish.