Some names in any language can have several meanings. For example, cancerous necks. Most often, the phrase carries a culinary load: this is the name of the largest part of the crayfish - their tail. However, this term has botanical meaning. In this article, we will find out the details of the use of the term “cancer necks” in both senses.
Variety of salads
First of all, let's focus on the cooked use of crayfish necks. The most familiar to us is boiling crayfish in salted water with dill somewhere on a picnic or after a successful fishing trip. At home, buying cancers that have already been cut "for spare parts", most often all sorts of snacks are prepared from them. The ingredients in them can be very different, the main thing is that the composition includes cancer necks - a salad with them will be guaranteed to be successful. And since the main product is very tolerant, you can combine it with almost anything. Here are some examples of the simplest and most elegant of salads.
Inexpensive but delicious
Almost a budget option, because it contains canned cervical necks (a jar weighing 300 g). 5 eggs are boiled to them, which are chopped finely; a small onion is peeled and crumbled; 200 grams of cheese are rubbed. A puff salad is being built: eggs are laid out, sprinkled with onions (do not like its smell or seem too bitter - scald in advance; it is better not to soak in vinegar). The design is lubricated with mayonnaise; cancerous necks are placed on it, they are sprinkled with grated cheese. The construction again mayonnaise, sprinkled with grated protein and chopped herbs and decorated with circles of olives.
Gourmet appetizer
For her, it is better to boil 200 grams of necks, but you can take canned ones. Included are a small celery root, a noble “blue” cheese (100 grams is enough), as much good ham. Everything except the necks is cut in approximately equal pieces. Refueling is made from olive oil and balsamic vinegar (2 large spoons), juice of one lemon and one medium-sized pomegranate and a bunch of cilantro - a blender will facilitate the work. An appetizer is poured on it, capers and cancer necks are laid out on top - the salad can be enjoyed with pleasure after an hour of aging in the refrigerator.
Olivier: what he looked like before
The well-known "meat salad" also initially included cancer necks. And in general it was a very expensive dish. For him, a hazel grouse was cut into one portion, his meat was fried in olive (required!) Oil. Three cancerous necks were boiled, not in water, but in broth. The plate was lined with lettuce leaves, on it - shavings of two boiled potatoes, grated fresh cucumber and a teaspoon of capers. Grouse slices, necks, olives were placed upstairs - and everything was sprinkled with mayonnaise. Very expensive and very tasty!
Dough in the test
However, salads are far from all dishes where cancer necks "fit" with success. The recipes of dishes with them are quite diverse. For example, you can cook such a dish: beat an egg, pour a spoonful of flour and beat again. Separately, grate a little butter, together with salt, add to the batter and mix. Cook 20 necks, each immerse in the composition and fry. When serving, the dish is poured with ghee or sauce - tomato or cancer.
Crayfish in creamy sauce
The food is difficult to make the sauce. For it, 100 g of oil is heated, in which half a glass of chopped bell pepper, celery and onion is allowed to soften. Next they are seasoned with a large spoon of paprika, a small - dried garlic, half - red pepper. After mixing, white wine (3 tbsp.) And sherry (1 tbsp.) Are poured in, and the sauce is slowly boiling. A little bit, giving time to dissolve, 400 g of cream cheese are laid (you can replace the curd with fatter). When the mass boils to homogeneity, peeled cancerous necks are laid in it - the sauce volume is enough for 800 grams. After 5 minutes, the contents of the saucepan are poured into beautiful dishes, salted, seasoned with herbs and carried to the table.
Cancer necks in the wild
Since there are much fewer fans of botany than lovers of tasty food, few people know that “cancerous necks” are flowers that have the scientific name of a serpentine mountaineer (aka serpentine). It grows on the fringes, moist, poorly warmed by the sun meadows and along the banks of small lakes and rivers. Quite well, this plant is familiar to doctors, pharmacists and healers, since it is used as a remedy for diarrhea and to stop bleeding, including for washing and disinfecting burns and wounds. Often, a decoction from the highlander is recommended as a rinse for stomatitis and gingivitis, since it has an anti-inflammatory effect.
Indoor Cancer Necks
The flower is also called the Decembrist or Christmas tree, because it blooms before Christmas. Such a flowering time might seem strange, since the plant is still tropical, but it is worth remembering that its homeland is Brazil, where in December it is actually summer. The scientific name is pretty hard to pronounce: Schlumberger zygocactus, so that "cancer necks" are still more popular. The flower constantly pleases the owners with abundant flowering, and breeders regularly display new shades. Plant growers love it for its unpretentiousness, and for a long century - 15 years is not the limit for it. Of course, there are certain subtleties in caring for this cactus, but if you take them into account, your pet will bloom throughout its life.
As you can see, dishes from crayfish necks are enormous, and the plant is called by no means one. Choose what interests you!