An interesting hot dish for the New Year. Hot for the New Year

New Year's corporate parties and matinees have already begun, relatives have been purchased and selected, fully meeting the New Year's requirements. It's time to start preparing the table at home and select hot dishes for you. We offer the TOP 8 most delicious and exquisite main courses for the New Year's table.

New Year in a hot way: goose with apples

A goose on the New Year's table is a real classic. Many, without betraying family traditions, are sure to prepare this chic dish, which deserves to take center stage on the family New Year's table.

Each housewife has her own unique recipe for preparing New Year's birds. We will tell you how to prepare a delicious hot dish for the New Year from goose with apples.

• goose 3.5 kg;
• sour apples – 3 pcs.;
• prunes – 200 gr.;
• sauerkraut – 2 kg;
• mustard – 2 tablespoons;
• honey – 2 tablespoons;
• vegetable oil – 2 tablespoons;
• salt and black pepper - a pinch

First, let's prepare the goose carcass itself. It’s not enough to just wash it; you need to remove all the remaining columns of feathers.

It is better to marinate the goose in advance. Therefore, start preparing the bird at least 5 - 6 hours before the holiday.

Prepare the marinade by combining mustard, honey, oil, salt and pepper in a bowl. Mix the sauce and rub the goose thoroughly with it, both outside and inside.

We leave the goose in the marinade for 2-3 hours, but you can marinate it longer. If you marinate the bird in the evening, leave it in the cold.

Just before baking, make the filling. Cut the apples into large cubes. Wash the prunes and add to the apples.

Stuff the goose with the resulting mixture, filling the belly to capacity.

Now this hole needs to be sewn up with culinary thread so that the filling does not spill out.

Once again coat the goose with the drained sauce.

We take a wide baking sleeve. First pour sauerkraut into it, and place the stuffed goose on top, placing the belly up.

Don't forget to tuck the wings under the back, otherwise they will burn.

The goose will bake for at least 2 hours. The time will depend on the size of the carcass and the capabilities of the oven. If you bake a dish without a cooking sleeve, the cooking time can increase to 4 – 6 hours. But in this case it is easier to check the degree of readiness.

Serve the goose baked with apples immediately after cooking. Don't forget to place the cabbage and apples on the dish.
Vegetables and fruits are soaked in fats and have an incomparable taste. It’s hard to think of a better side dish for goose.

Delicious hot meat recipes for the New Year: lamb with mint sauce

Try making it as a main course for the New Year with lamb or beef. You can cook lamb ribs with aromatic mint sauce - such a dish would be appropriate on a festive family table

To prepare you will need:

• lamb loin on the rib - 2 - 3 kg;
• carrots – 3 pcs.;
• pea pods – 100 gr.;
• mint – 2 sprigs;
• vegetable oil - for frying;
• salt and pepper - to taste.

Cut the prepared lamb into portions so that each piece has a rib.

It is better to clean the ribs themselves from films on one side. This will not affect the taste, but will improve the appearance of the finished dish.

Salt and pepper the prepared pieces and place them in a hot frying pan, where we fry each until golden brown.

Transfer the finished meat to a warm dish and leave to rest for 20 minutes.

After this, the lamb needs to be stewed a little.

For young meat, it will be enough to spend 15 minutes under the lid; an “adult” lamb will need more time to stew.

At a minimum, simmer it for half an hour. If the meat is not tender, continue simmering.

While the meat is stewing, let's make the side dish. Cut the peeled carrots into cubes or washers and place them in a hot frying pan. Pour the washed and dried pea pods in there.

It is better to fry vegetables in the fat left over from frying the lamb. If necessary, add a little vegetable oil to it.

Prepare the sauce. We tear off the mint leaves from the sprigs, add olive oil and salt to them. Grind all this with a blender.

Let's start decorating the dish. Place vegetables on portioned plates, place lamb rib next to it, and pour mint sauce over the meat.

If serving on a common platter is intended, the sauce is served separately in gravy boats, and the meat and vegetables are laid out on a large plate.

Red wine goes perfectly with lamb in mint sauce. Therefore, make sure that such a drink is always on the table.

Hot meat dishes for the New Year: pork escalope

If you don’t like pork or couldn’t find it, try this holiday dish made from more affordable pork. Why not prepare delicious and satisfying escalopes for the New Year.

Men who are looking for a good snack with strong drinks will definitely appreciate the hot meat dish for the New Year.

To prepare you will need:

• pork carbonate – 2 kg;
• vegetable oil - for frying;
• butter – 50 gr.;
• spice mixture for pork.

We cut the meat into portioned pieces, which will be no more than 1 cm thick. The size of the escalopes will depend on the size of the piece of meat itself.

The pieces need to be lightly beaten - but do not turn the meat into tissue paper.

We make a mixture of salt, ground black and allspice, dry basil, thyme. Season each piece of meat with the prepared spices and place it in a well-heated frying pan.

Fry the escalopes over very high heat until golden brown. This usually takes about 7 minutes.

After frying, add 3 tablespoons of water to the meat, turn the heat to low and simmer for about half an hour. Let the meat stand in the released juice. Turn over and place a little butter on each piece. Cover with a lid and let the meat absorb all the juices and oil.

The meat turns out tender and juicy. As a pillow for such meat, you can make caramelized onions, cut into half rings and fried with added sugar.

Simple recipes for hot dishes for the New Year: potatoes with chicken in the oven

Every housewife's culinary repertoire should include simple hot dishes for the New Year, which will come in handy when you need to set the table in extreme situations or finances force you to save even on the festive New Year's menu.

Meet an affordable, simple, but very aromatic and tasty dish - potatoes with chicken. It's not trivial, it's very festive if you follow our recommendations and apply little secrets.

To prepare you will need:

• medium potatoes – 12 – 16 pecks;
• chicken – 1 carcass;
• garlic – 3 – 4 cloves;
• hard cheese – 200 gr.;
• black pepper and salt - to taste;
• spices;
• onions – 4 pcs;
• sour cream or mayonnaise – 400 gr.

Preparing sauce for chicken. Pour all the mayonnaise into a bowl.

Definitely, full-fat mayonnaise can be replaced with sour cream, but for sourness we add a little mustard to the sauce.

Add freshly crushed hot and allspice peppers to the bowl with the sauce. Salt will also go there. If you used mayonnaise in the sauce, you do not need to add salt.

Peel and chop the garlic or put it through a garlic press. Be sure to add your favorite seasonings to the sauce. Basil, thyme, and rosemary would be good in this combination. All that remains is to grate the cheese and mix with the rest of the ingredients.

We cut the chicken into large portions. Instead of a whole chicken, you can use chicken legs or chicken thighs or legs. Dip the prepared pieces into the prepared sauce and proceed to preparing the remaining components of the dish.

Peel the potatoes and cut them lengthwise into wedges. If you have small tubers, there is no need to cut them. Peel the onion and cut into large half rings.

We begin to place the already prepared products on the baking sheet. First, remove the chicken pieces from the sauce and place them on a leaf. We surround the chicken with potatoes, which we sprinkle with onions. All that remains is to pour the remaining filling onto the dish, distributing it evenly over the entire surface.

We send our simple but festive dish to the oven, where it will spend about an hour at a temperature of 180 degrees.

Take the finished treat out of the oven and immediately place the potatoes and chicken on a plate. Hurry with a hot dish to the New Year's table - the guests are already waiting, inhaling the incredible aromas.

Delicious hot dish for the New Year: Karski meat

Are you looking for a delicious and unusual hot dish to prepare for the New Year? Gourmets will definitely like Karski meat.

A sea of ​​spices is a wonderful addition to New Year’s meat. Your guests, especially men, will definitely appreciate this dish.

To prepare we will need:

• pork entrecote – 2 pieces per rib per serving;
• olive oil – 100 ml;
• spices and salt;
• bulb onions.

The main thing in this recipe is to marinate the meat well. And the longer the pork stays in the marinade, the better. Ideally, the meat will be in the marinade for 8 hours.

Important! The meat will marinate at room temperature - remove it from the cold in advance.

So, let's start preparing the highlight of the dish - the marinade. Mix spices in one container. Take your favorites or use our option. Pork entrecote will love the marinade with black and white pepper, mustard, ginger, paprika and marjoram, parsley, basil and coriander. Pour in a little olive oil and add salt. You also need to cut the onions randomly or into half rings and also add to the marinade.

Rub the entrecotes thoroughly with the resulting mixture and place in a deep bowl. Pour the remaining marinade on top of the meat, cover everything with film and refrigerate. We forget about meat for at least 8 hours.

After this time, remove the pieces of pork from the marinade and immediately place them in a hot frying pan.

It is advisable to fry entrecotes on a grill pan for 4-5 minutes on each side. For meat lovers, this medium roast will be enough.

Those who prefer fried meat bring the entrecote to full readiness in the oven, preheated to 180 degrees.

Serve meat with vegetables. Yogurt-garlic sauce and, of course, a lot of herbs will go well with this dish.

Recipe for delicious hot dishes for the New Year: spiced roast beef

For those who want to surprise their family and friends with a real culinary masterpiece this New Year, we have prepared a roast beef recipe.

Try this delicious dish, and it will become a regular guest on the holiday table.

To prepare you will need:

• beef tenderloin – 2.5 kg;
• a mixture of various peppers;
• paprika;
• coriander;
• salt.

The recipe itself is surprisingly simple, but the result surprises with its unusual flavor notes and the magnificent appearance of the dish.

You don't need any special preparation to cook roast beef. Fry a warm whole piece of beef tenderloin in a very hot frying pan on all sides. The meat should lie freely in the pan, so choose the right utensils.

This method allows the formation of a crust that will retain the juices in the meat during further cooking.

Remove the meat from the frying pan and leave it on the platter for about 20 minutes so that it can rest and come to its senses.

At this time, prepare a mixture of all the seasonings, to which we add a little vegetable oil.

Coat the rested piece of meat on all sides with a mixture of oil and spices and place it on a sheet covered with foil. We will not make any wrappings for meat from foil. We need it to build sides around the roast beef.

The foil sides will reduce the area over which the juices poked out of the meat can dissipate. All the juice will remain around the piece, and the meat will turn out especially juicy. The roast beef will be baked in the oven for about 50 - 60 minutes at a temperature of 200 degrees. A couple of times during cooking, remove the meat and baste with the released fat.

After removing the meat from the oven, do not rush to remove it from the foil. Let it calm down a little and absorb the remaining juice.

The sauce for roast beef is best made from sour red berries.

You can serve the roast beef by cutting it into portions. But a whole piece will look beautiful on a large crowd, decorated with red pomegranates or cranberries.

Hot for the New Year: salmon in ginger-honey sauce

Fish is ideal as a hot dish. The recipe will also appeal to those who fast and are looking for food.

And just fish lovers will definitely appreciate the combination of red salmon meat with a hint of ginger and honey sweetness.

To prepare you will need:

• salmon steaks – 1 piece per serving;
• soy sauce – 1 tbsp. l.;
• honey - 1 tbsp. l.;
• fresh ginger – 1 tsp.

The recipe is so simple that even beginners and completely inexperienced cooks can do it.

The whole secret of delicious New Year's fish is in the sauce. Mix soy sauce, honey and grated fresh ginger. There is no need to add salt to the sauce, since this component is already present in soy sauce. But fresh ginger can be replaced with dry one, but in this case the aroma will not be as rich.

Dip each steak in the sauce and place on a heated sheet covered with foil. We send the steaks to the oven, where the temperature is maintained at 200 degrees. 7-10 minutes will be enough for baking. Do not overcook the fish in the oven, otherwise it will become dry and tasteless.

Place the finished steaks on serving plates and pour over the sweet sauce. Rice or steamed vegetables are suitable as a side dish.

Agree, this version of a hot snack for the New Year is an excellent alternative to fatty dishes, and will appeal not only to those who are fasting, but also to those who are watching their figure or are on a diet.

Exquisite New Year's hot dishes: chicken breasts with ricotta

Who said that chicken breasts are banal and boring? That white chicken meat is the choice of nutritionists and young ladies who are always losing weight. If you approach the cooking process with imagination, you can get an exquisite dish that will surprise not only you, but also all your friends.

Try stuffing the breasts with herbs, garlic, cheese and the taste of the chicken will sparkle with new notes. Time and method of cooking also play an important role. Let's get acquainted with an interesting recipe where breasts are stuffed with ricotta and basil.

To prepare you will need:

• chicken breasts – 4 pcs.;
• ricotta – 4 tbsp. l.;
• rosemary – 1 sprig;
• garlic – 4 cloves;
• vegetable oil – 2 tbsp;
• salt and pepper.

Prepare the fillet for stuffing. To do this, you need to make pockets in each one.

It is convenient to make pockets in the fillet if you press the meat onto the cutting board with your palm and cut it with a very sharp knife.

Salt and pepper the chicken, both on top and inside the pockets. We put all the fillets one on top and leave them while we prepare the filling.

The filling will be soft ricotta, to which you need to add chopped fresh basil and finely chopped garlic. Mix all the filling and put it in pockets. Each fillet will contain a spoonful of filling.

Garlic can not be added to the filling, but cut into slices and placed in pockets before stuffing.

Already stuffed fillets need to be fastened. To do this, you will use toothpicks, which we use to carefully fasten the pockets together. You will need 2 toothpicks for each fillet.

Fry the fillet in a well-heated frying pan for 5 minutes on each side. This time will be enough for a crust to form.

Now add a piece of butter to the fillet, cover the frying pan with a lid and cook the dish over low heat for another 10 minutes.

Breast prepared in this way turns out juicy and tender.

This hot dish is perfect for a holiday table. Prepare a breast stuffed with ricotta and basil - the exquisite taste of this combination will be an unexpected and pleasant surprise.

Friends, let's continue our conversation about the upcoming holiday. It's time to think over 2018 and decide what to prepare for the new year 2018, so that the table will be a success and to attract good luck by appeasing the Yellow Earth Dog.

The holiday is knocking on my door,
And New Year's menu
It's time for me to come up with
To a very solemn day.

New Year's salads,
And desserts and snacks...
I will set the table richly,
It will be festive and delicious!

What to cook for the New Year 2018

We will not discover America if we say that there are many worthy recipes and you can sit for hours, leafing through culinary pages in search of the treasured dish. But to save your time, we have already created a useful selection for the New Year's celebration. Here we will tell you what the menu for the New Year's table 2018 should be and offer options that you will surely like. In addition, we will discuss not only recipes for the New Year 2018, but also talk about setting the festive table. But first, let's make a plan for the future menu.

What should the New Year's table menu 2018 be like?

Since 2018 is the year of the Dog, we will have to take into account its taste preferences. It's good that she is an omnivore and loves a variety of foods. Therefore, we will select different recipes for the festive table, taking into account the tastes of those guests who will share the festive dinner with us.

What is allowed

• meat. Chicken, pork, beef, any. The dog loves meat products, so meat dishes must be on the holiday table;
• fish;
• nourishing flour products;
• sweets.

The presence of yellow and brown products is a must. After all, the symbol of next year is the Yellow and Earth Dog.

So, we’ve decided on the main products, it’s time to think through the 2018 New Year’s table and choose special and delicious recipes.

New Year's menu 2018 for home

• potato side dishes;
• salty pastries;
• stuffed dishes.

• rolls;
• baked poultry;
• options for slicing.

• salmon in cream sauce;
• baked fish under a “fur coat”.

• julienne buns;
• liver cake;
• “snowballs” with squid.

• chocolate mousse;
• chocolates in coconut flakes;
• cream caramel.

• mulled wine;
• punch.

Hot dishes for New Year 2018

Even the simplest menu for the New Year is not complete without hot dishes. And we just need to choose the right recipe for the festive feast. What to cook? Yes, everything you want. For example, serve beautifully plain potatoes, prepare hearty rolls or bake fish.

Let's start with potatoes

Country style potatoes

Ingredients (for 4 servings):

• peeled potatoes 800 g;
• vegetable oil 4 tablespoons;
• salt 1 tsp;
• ground pepper 0.5 tsp.

Preparation

1. Cut the well-washed potatoes lengthwise into 4 parts and mix with salt, pepper, and oil.
2. Place each slice on a greased baking sheet and bake for 35 - 45 minutes at 180 degrees.

Advice.
This same recipe can be made more refined. For example, add cilantro, basil and special seasoning for potatoes as seasonings. Or mix potatoes with crushed garlic and soy sauce.

Ingredients (6 servings):

• peeled potatoes 1 kg;
• hard cheese 50 g;
• chicken yolks 2;
• nutmeg (at the tip of the knife);
• pepper and salt

Preparation

If you don’t have a nozzle at hand, you can give the potato mass a beautiful shape in this way: form a ball in your hands and press it on both sides to make a neat medallion.

Salty pastries

Ingredients (10 servings):

• chicken fillet 1.5 kg;
• garlic cloves 5 – 6;
• hard cheese 250 g;
• flour 1 cup;
• mayonnaise 6 - 7 table. spoon;
• mustard 2 tsp;
• greens (optional);
• salt and pepper;
• seasoning for meat or chicken;
• vegetable oil.

Preparation

First, divide the chicken breasts into portions (thickness - about 1.5 cm).

Afterwards, rub each piece with salt, pepper, seasonings and lightly beat with a kitchen hammer, having previously wrapped it in cling film. Next we remove the film.

Then, the prepared meat must be rolled well in flour and fried in a frying pan in vegetable oil until light golden brown.

Let's start preparing the filling. To do this, mix half a portion of grated cheese with herbs, garlic, mayonnaise and mustard.

Place each fried piece on a baking sheet lined with parchment, and cover the meat with filling on top. Add another layer of grated cheese on top.

Bake the finished pieces under the “fur coat” at 200 degrees for 15 – 20 minutes.

It is not necessary to use chicken for this dish. Pork will also work. But then you don’t need to fry it, but put it in the oven right away.

And cook for about 35 minutes. You can also add chopped tomatoes and sweet peppers or fried champignons with onions to the filling. You can also, instead of the specified filling, put a piece of canned pineapple on each chop, and sprinkle grated cheese on top and pour mayonnaise on top. It will also turn out very tasty.

Ingredients

• pork (pulp);
• bulb onions;
• vinegar;
• sugar;
• lemon juice;
• spices;
• pepper and salt.

Preparation

Stuffed dishes

Ingredients (2 servings):

• drumstick 5 pcs.;
• vegetable oil 2 tbsp;
• whole walnuts 3;
• lingonberries 50 g;
• salt and pepper, seasoning for chicken;
• sugar 2 tsp;
• fresh parsley 2 branches.

Preparation

1. Wash the lingonberries, wash the drumsticks, peel the nuts.
2. Then chop the peeled nuts well with a knife and mix with lingonberries, sugar and finely chopped parsley.
3. Next you need to prepare the drumsticks for stuffing. To do this, cut them lengthwise and carefully separate the flesh from the bone. If everything is done correctly, the drumstick should remain in its original shape.
4. Salt and pepper, sprinkle seasoning on the chicken pieces.
5. Then place the minced meat inside the drumsticks and secure the edges with a toothpick.
6. Place each piece on a baking sheet with heated oil and pour oil over the drumsticks as well.
7. Bake until golden brown for 45 - 50 minutes at 180 degrees.

If desired, lingonberries can be replaced with prunes, it will also turn out very tasty.

Ingredients:

• minced pork and beef 150 g each;
• salt, pepper to taste;
• onion 1 onion;
• ready-made yeast-free dough 300 g;
• yolk 1.

Preparation:

1. Mix the minced meat with pepper, salt and finely chopped onion.
2. Roll out the dough thinly (5 mm) and cut into narrow strips (“strings”).
3. We form small meatballs and wrap them with dough like a ball.
4. Place the prepared “kebabs” on a greased baking sheet, grease with yolk and bake for about an hour at 180 degrees.

Rolls

Karlovy Vary

Ingredients:

• beef tenderloin 500 g;
• bacon 40 g;
• ham 70 g;
• pickled cucumber 2 pcs;
• chicken eggs 2;
• vegetable oil (preferably olive) 1 tsp spoon;
• salt pepper.

Preparation

1. Beat the eggs with a fork, add a little salt and pepper.
2. Lightly grease the pan with a silicone brush and heat it up. Place the eggs here and fry the omelette in the form of a large pancake.
3. We cut the tenderloin along the grain and divide it into several portions (the width of each piece should be about 5 cm, length - 10 - 15 cm).
4. We wrap each piece with cling film and beat it. Remove the film and sprinkle with pepper.
5. 5. Place thin slices of bacon on each chop so that they cover the entire surface of the meat.
6. The next layer will be thinly sliced ​​ham.
7. Then - a layer of omelette.
8. Next: a layer of cucumbers thinly sliced ​​lengthwise.
9. We roll the workpiece into a roll and tie it with thread.
10. Place in a greased frying pan and fry on all sides until golden brown (not cooked).
11. Next, put the half-finished rolls in a baking dish, pour some water into the container and place in an oven preheated to 160 degrees.
12. Bake for 50 - 60 minutes, basting with the released juice every 10 seconds.

Ingredients:

• 1 piece of pork pulp (a rectangle of tenderloin about 1 kg measuring approximately 12 x 22 cm);
• onion peel from 7 medium onions;
• parsley;
• 1 -2 cloves of garlic;
• salt;
• seasoning for meat.

Preparation

1. Cover the meat with cling film and beat with a kitchen hammer.
2. Sprinkle the resulting rectangular layer with seasoning, pepper and salt, and on top with grated garlic and chopped parsley.
3. We twist the layer with the filling into a roll and wrap it with thread. We pierce the meat with a needle in several places.
4. We wash the husks and place them in a colander to drain all the water.
5. Pour the husks into a saucepan, fill with water and place the roll here. You need enough water to cover the entire surface of the meat. Cook for 1.5 hours.
6. Remove the finished roll from the water and place it on a paper towel for a few minutes.
7. Next, rub the meat on top with garlic, wrap it in film and put it in the refrigerator.
8. Before serving, remove the film and thread and cut into portions.

Ingredients (2 servings):

• chicken fillet 0.5 kg;
• hard cheese 100 g;
• butter 70 g;
• vegetable oil 10 g;
• salt pepper.

Preparation

1. Cut along the fillet, cover with film, and beat. Remove the film, salt and pepper.
2. Divide the cheese and butter into an equal number of servings (the same number as the fillet servings) in the form of rectangles.
3. Place a piece of butter and cheese on each fillet, roll it up and secure with a toothpick.
4. Fry the pieces in a frying pan until golden brown, and then put them on a greased baking sheet and put them in the oven. Bake for about half an hour at 200 degrees.

Baked bird

Ingredients:

• 1 whole chicken (1.5 kg);
• 1 can of canned pineapple;
• spices for chicken;
• salt pepper.

Preparation

1. Cooking chicken carcass. We inspect to see if there are any hairs (if there are, pluck out and tar over the fire). Rinse well and dry with paper towels.
2. Mix the spices with salt and rub the chicken with them.
3. Stuff the carcass with pineapples and sew it up with thread.
4. Place in a deep container and pour over pineapple syrup. Leave for 2 hours.
5. Grease a baking sheet with vegetable oil and place the marinated chicken on it.
6. Bake in the oven at 180 degrees for an hour and a half, basting with marinade every 20 minutes.

To prevent the legs from getting burned during baking, you can wrap them in foil and remove it when serving.

To make the meat juicier and there is no need to baste it, you can bake the carcass in a sleeve, immediately pouring marinade over it.

For the filling you can also use: pears, apples, fried mushrooms, buckwheat.

You can cook duck in the same way.

Ingredients:

• turkey 1 carcass (about 4 kg);
• melted butter 40 g

For filling:

• vegetable oil 2 tbsp;
• pancetta (aka dry-cured brisket). Cut into 0.5 cm cubes 150 g;
• 2 medium bulbs;
• garlic 3 cloves;
• chopped dry sage 2 tbsp;
• roasted pine nuts 3 tsp;
• grated zest of 1 lemon;
• chopped parsley 0.5 cups;
• fresh bread crumbs 2 glasses;
• lightly beaten eggs 2.

Preparation

Making the filling

1. Fry the brisket in butter over high heat for 2 minutes.
2. Reduce heat and add garlic and onion. Simmer for another 5 minutes until the onion becomes soft.
3. Add the sage, remove from heat and leave for 15 minutes.
4. Then, add nuts, lemon zest, bread crumbs, parsley, eggs.
5. Salt, pepper and mix well.

Cooking turkey

1. We wash the carcass and dry it with paper towels.
2. Stuff with filling and tie the legs with strong thread. We bring the wings back.
3. Place the turkey in a large frying pan, pour in melted butter (half the norm), salt and pepper.
4. Pour 2 - 3 glasses of water into the pan and cover the carcass with foil.
5. Bake for 2.5 hours. Then remove the foil and grease with melted butter. If necessary, add water.
6. Simmer for about 45 more minutes. The bird should be golden.
7. Remove the cooked turkey from the oven, wrap it in foil and leave for another 20 minutes.
8. Advice. If the turkey needs to be defrosted, it is best to do this in the refrigerator, focusing on the weight of the bird (for every 0.5 kg you need 5 hours).

Slicing options

What delicious things to prepare for the New Year 2018, so that it would be both interesting and appropriate on the festive table? Maybe a slice? We are used to buying ready-made sausage, ham, etc. in stores. What if you try to make something like this yourself, using new recipes?

Essentially, this is the same lard with meat streaks, prepared according to an Italian recipe. Pancetta takes more than one day to prepare, so it’s better to make it in advance in order to be in time for the New Year’s table.

Ingredients:

• you will need a large, fairly fatty piece of brisket;
• chopped garlic;
• ground black pepper;
• chopped juniper berries;
• ground bay leaf and nutmeg;
• thyme;
• brown sugar and salt.

Preparation

1. Remove the skin from the brisket and shape it into a rectangle using a knife.
2. Rub with spices, put in a bag, tie well and leave in the refrigerator for a week.
3. It is important to turn the meat over and shake it every day.
4. Then we check the brisket. If the meat is uniformly elastic everywhere, proceed to the next stage. If there is any looseness, leave it for another couple of days.
5. Wash the aged brisket, sprinkle with pepper and roll into a roll. We tie it with a rope at a distance of every 3 cm and hang it in a dark, cool and not dry place for 2 weeks.

The same brisket can be cooked faster. To do this, you need to rub it well with spices, roll it tightly into a roll, wrap it in gauze and put it in the refrigerator for a week. In this form, it turns out more tender, but without the characteristic dried taste.

Ingredients:

• 0.7 - 1 kg pork ham;
• garlic;
• salt;
• Bay leaf;
• ground black pepper.

Preparation

1. Using a sharp knife, make small cuts in the flesh and stuff the meat with pieces of garlic and bay leaves.
2. Rub the pork with spices and let stand for 2 hours.
3. Wrap the meat in foil and place on a baking sheet.
4. Place in an oven preheated to 180 degrees and bake for 90 minutes.
5. Remove the foil and place in the oven until the boiled pork is browned.
6. Once the meat is ready, remove it from the baking sheet and wrap it in foil for 20 minutes to keep it juicy.

Fish

Ingredients:

• salmon fillet 1 kg;
• lemon 1;
• salt and pepper to taste.

For the sauce:

• medium fat cream 1 l;
• Dijon mustard 1 tsp;
• fresh parsley, dill, basil, tarragon 10 g each;
• egg yolks 3.

Preparation

1. Grate the lemon zest and squeeze the juice well into a separate bowl.
2. Cut the salmon into strips 5 cm thick. Salt, pepper, and place in a baking dish. Pour in lemon juice and leave to marinate for 15 minutes.
3. Separately mix the yolks with cream, then add mustard, herbs, and lemon zest.
4. Pour the sauce over the fish and place in an oven preheated to 200 degrees for 20 minutes.
5. Serve with lemon slices and sprigs of herbs.

Instead of fresh herbs, you can use dried herbs; then the quantity should be adjusted to taste.

Ingredients:

• 400 g fillet of any sea fish. River fish will also work, but then you will need to choose the bones more carefully;
• 8 eggs;
• 2 table. spoons of flour;
• 2 onions;
• 150 g milk;
• 3 table. spoons of vegetable oil;
• salt, pepper and other spices to taste.

Preparation

Cut the fillet into pieces, remove the bones, salt and sprinkle with spices.

Bread the fish in flour and fry in vegetable oil on both sides.

Separately, finely chop the onion and fry in vegetable oil.

Place the fish in pots and sprinkle onions on top.

Separately, beat the eggs with milk, add salt and pour the egg mixture over the fish.

Bake in the oven at 200 degrees until golden brown.

The dish will become even tastier if you remove it from the oven a few minutes before cooking and sprinkle with grated cheese.
Instead of milk, you can use mayonnaise, then the omelette will be more fluffy.

New Year's snacks 2018

Ingredients:

• fresh champignons 500g;
• onion 2 onions;
• flour 40 g;
• vegetable oil (preferably olive);
• hard cheese;
• sour cream 300 g;
• small buns with crispy crust 8 pcs.

Preparation

1. Cut the onion into strips and lightly fry.
2. Add chopped mushrooms to the onion and fry until tender.
3. Add flour to the prepared mushroom mixture and mix quickly. Slowly add sour cream and remove from heat.
4. Cut the top off the buns and take out the middle.
5. Fill the void in the bun with mushroom filling and sprinkle with cheese.
6. Place the buns on a baking sheet and cover them with the cut off tops.
7. Place in an oven preheated to 200 degrees for 5 minutes.

Ingredients:

• 0.6 kg of liver (better than chicken, it is more tender and fries faster);
• 3 eggs;
• 2 onions and carrots each;
• 250 g mayonnaise;
• 3 table. spoons 20% sour cream;
• 2 table. l. vegetable oil;
• 3 table. spoons of flour;
• 3 cloves of garlic;
• 1 tsp salt (half for dough, half for frying).

Preparation

1. Wash the liver well, remove the films and check for a gall bladder. If there is one, carefully cut it out.
2. Mix the liver with eggs, flour, sour cream and beat in a blender until smooth. Salt.
3. Grease a frying pan, the diameter of which is equal to the diameter of the future cake, with oil and heat it up.
4. Pour the liver mixture into a hot frying pan using a ladle to get a thin pancake.
5. Fry over medium heat until done. You need to turn it over carefully, in one motion, so as not to tear the pancake.
6. We fry separately. To do this, cut the onion into cubes and grate the carrots. Fry over medium heat with vegetable oil for about 10 minutes (the vegetables should not brown, but just become soft). Salt and pepper.
7. Divide the carrot-onion mixture into equal parts, the number of which is equal to the number of liver pancakes minus one (if you get 8 pancakes, then divide the vegetables into 7 parts).
8. Mix mayonnaise with crushed garlic.
9. Let's start shaping the cake. To do this, place the first cake on a dish, grease it with a thin layer of mayonnaise, and place fried onions and carrots on top.
10. Cover with the next pancake and grease with mayonnaise in the same way and sprinkle with vegetables.
11. This way we create a cake, leaving the top pancake untouched.

To make the cake more elegant, you can grease it on the sides and top with mayonnaise and sprinkle with boiled grated eggs.
It is better to prepare such an appetizer a day before serving, so that the cake is soaked.

Ingredients:

• 100 g hard cheese;
• 2 – 3 squid;
• 2 boiled eggs;
• 2 table. spoons of mayonnaise;
• green onions.

Preparation

1. Cook the squid covered for 1-2 minutes. You can’t keep it longer, otherwise the meat will become tough. Cut into cubes.
2. Grate the eggs on a medium grater, finely chop the onion.
3. Mix all ingredients (except cheese).
4. From the resulting mass we form balls and roll them in grated cheese.
5. Place on a plate and decorate to your liking.

Dessert

Of course, the main table decoration for the New Year of the Dog is the birthday cake. You can, for example, bake a delicious and elegant one, or you can even build a beautiful one. But sometimes you want to cook something truly special and more refined. Then maybe we can serve some mousse and sweets?

Ingredients:

• 150 g dark chocolate;
• 3 tsp honey;
• 300 ml cream 33%.

Preparation

1. Break the chocolate into pieces.
2. Separately, bring 150 ml of cream and honey to a boil and pour the hot mixture over the chocolate. Mix everything well so that there are no pieces left.
3. Pour the rest of the cream cold into the chocolate mass and beat into a strong foam with a mixer.
4. Place in the refrigerator for 10 hours.
5. Remove from the refrigerator and beat again.
6. Next, put the chocolate in a pastry bag and squeeze it beautifully into bowls or glasses.
7. Decorate with dark grated chocolate.

Ingredients (6 servings):

• 600 prunes;
• 250 g marzipan;
• 100 g each of dark and white chocolate;
• 200 g peeled walnuts;
• 50 ml brandy;
• coconut flakes.

Preparation

1. Pour the washed prunes into brandy, cover with a lid and leave in a cool place for 40 hours. Shake the dried fruits periodically.
2. Next, mix the prunes with marzipan and pass everything together through a meat grinder.
3. We form balls by placing walnut pieces in the middle of each.
4. We break the chocolate into small pieces and heat it in a water bath.
5. Place each prepared ball on a wooden stick and dip it well in chocolate and then in coconut flakes.
6. Place the finished candies on parchment paper and place in the refrigerator.

Ingredients (8 servings):

• 1.5 cups sugar;
• 3 glasses of milk or cream;
• 2 eggs;
• 3 egg yolks;
• 1/8 tsp salt;
• 2 tsp vanilla extract.

Preparation

1. Preparing the molds. For this dish you need 8 ramekins with a volume of 115 ml. We put them on a baking sheet.
2. Preheat the oven to 160 degrees.
3. Pour 4 cups of water into a small saucepan, add 1 cup of sugar and place over medium-high heat. Cook for 6 – 8 minutes, stirring constantly. You should get an amber-colored caramel.
4. Quickly pour the resulting caramel into the molds.
5. Separately, pour milk (cream) into a saucepan and heat it without bringing it to a boil.
6. In a bowl, beat the eggs, yolks, salt and remaining sugar.
7. While whisking, slowly pour the hot milk into the egg mixture.
8. Strain the resulting cream through a sieve, add vanilla and pour into ramekins.
9. Pour enough water onto the baking sheet with the molds so that it reaches the middle of the height of the molds.
10. Place in the preheated oven and bake for about 35 minutes. The cream should thicken.
11. Using tongs, remove the hot ramekins from the water, cover and let cool for 3 hours or more.
12. After the dessert has cooled completely, run a sharp knife along the edges of the molds, separating the cream from the walls.
13. Turn the crème caramel onto serving plates and serve.

New Year's drinks 2018

Let's celebrate the New Year of the Dog with traditional New Year's drinks from different countries. In Germany, for example, they like to serve hot mulled wine, and in the UK they savor aromatic spicy punch.

Ingredients:

• 1 liter of red wine;
• 1.5 cinnamon sticks;
• 4 cloves;
• a glass of natural apple juice;
• 1 orange;
• 8 table. spoons of honey.

Preparation

1. Cut the orange into slices and place in a saucepan.
2. Add the rest of the ingredients here and put on low heat.
3. Warm up for 10 – 15 minutes, stirring constantly. Do not bring the drink to a boil. It is enough to warm it up to 70 degrees.
4. Then remove the mulled wine from the heat and let it brew for another 15 minutes.
5. Strain the finished drink through a sieve and serve immediately.
6. By the way, to make a truly beautiful New Year’s table setting, you can pour mulled wine into tall glasses and serve on a dish decorated with cardamom stars and cinnamon sticks.

Ingredients:

• 0.75 liters of water and dry white wine;
• 0.25 l white rum;
• 3 lemons;
• 6 oranges;
• 1 lime;
• 200 g sugar;
• 2 cinnamon sticks;
• 6 cloves;
• 3 cardamom stars.

Preparation

1. Set aside one lemon and one orange each, squeeze out the juice from the remaining citrus fruits (except lime), after first removing the peel.
2. In a saucepan, mix water with sugar, citrus zest and bring to a boil. Cook for 7 minutes.
3. Strain the syrup and add orange-lemon juice and wine.
4. Bring to a boil again and remove from heat. Add rum.
5. Pour the finished punch into a beautiful decanter and garnish with the remaining citrus and lime.

So, we decided on the menu. How to decorate the table for the New Year so that it is truly festive?

Let's take into account that we are celebrating the New Year of the Yellow and Earth Dog, so we will set the table in accordance with her preferences.

Current colors

All natural:

• green;
• sand;
• brown;
• yellow;
• golden;
• white;
• beige.

The best fabrics to choose are cotton and linen.

You can decorate the New Year's table 2018 with wicker baskets, dried flowers, and pottery. As for candles, it is better to light them only if you really want to, and scented candles are generally better left for another occasion. The dog is wary of open fire and does not like strong odors.

Well, in addition to the delicious menu and beautiful serving, let's not forget the sincere smile and joy of celebrating the New Year. Let's make our most cherished wishes on such a special night and celebrate the upcoming holiday with a special mood. And may the New Year 2018 be happy, successful and rich in amazing events and meetings for us!

Every housewife on the eve of the New Year holidays tries to think through a festive menu so that the dishes are not only tasty, but also delight guests with their appetizing appearance. A beautifully decorated New Year's table will definitely become one of the components of a wonderful festive mood! But many people are simply tired of the usual “hackneyed” recipes. And housewives have many questions about how to surprise guests with something non-standard. What hot dishes for the New Year's table 2020 will delight guests and family? What hot dish recipes will be especially good? It is in unusual, but quite easy-to-prepare recipes that we will try to understand in the article.

What might be the hot dishes for the New Year's table 2020?

As the New Year approaches, housewives begin to think about what to put on the festive table, and most rely on the year of which animal is coming. 2020 is the year of the White Rat, so it’s worth creating a menu taking into account the wishes of the “hostess” of the year. This animal is quite omnivorous; it loves meat and vegetables equally.
Hot dishes for the New Year's table 2020 are, first of all, meat dishes. Meatloaf, whole roasted turkey, goose or duck with apples, and stuffed chicken just by their name make you salivate. But even cabbage rolls, cutlets, roast or beef stroganoff can become a festive hot dish for the New Year's table 2020, if you get a little creative and add an original ingredient.
An excellent alternative to meat on the New Year's menu can be hot fish dishes, which for the New Year are often prepared from salmon, trout, and the like.
You can also prepare lighter vegetable and mushroom dishes from hot dishes for the New Year - julienne, stuffed champignons, baked potatoes.
When choosing a hot dish for the New Year 2020, remember that serving and beautiful decoration are very important for the New Year. Win-win options - hot dishes in pots, grilled dishes, flambé meat.

Hot poultry dishes for the New Year's table

What New Year's table could be complete without poultry? This dish takes almost no time from the hostess; in addition, you can put it in the oven to bake shortly before the guests arrive, which is very convenient, because the dish will not cool down.

Duck with apples

Ingredients:

• Duck - 1 pc.
• Lemon - 1 pc.
• Apples – 3-4 pieces.
• Olive mayonnaise.

1. Wash the duck, put apples inside.
2. Place the duck with apples in a casserole dish, salt and pepper to taste.
3. Squeeze the lemon and pour the juice over the duck.
4. Lubricate the duck skin with mayonnaise and place in the oven to bake.

That's all. It's easy to check the readiness of the dish. To do this, you need to pierce the duck anywhere with a fork - the juice that comes out should be transparent. If the liquid that comes out when punctured is reddish in color, the dish should still be left in the oven until cooked.

Stuffed chicken breasts

Ingredients:

• Chicken breasts for 4 servings - 4 pieces.
• Hard cheese - 300 grams.
• Provencal mayonnaise. Ham - 400 grams.
• Tomato – 2-3 pieces.
• Salt, pepper, spices.
• Advice! Tomatoes can be replaced with canned pineapple slices.

1. Wash the breast fillet and cut it to form a pocket.
2. Place a slice of ham and tomato into the resulting pocket.
3. Then place the meat stuffed with tomato and ham on a baking sheet greased with sunflower oil. The meat should be placed tightly together, piece by piece.
4. Season the fillet with salt and pepper to taste, add spices and place in the oven to bake.
5. A few minutes before the meat is ready, cover it with a layer of grated cheese.
6. When the cheese is melted and lightly baked, the dish can be served.

"Drunk" chicken

Ingredients:

• chicken carcass – 1 pc.;
• beer (dark) – 550 ml;
• adjika – 2 tbsp;
• vegetable oil;
• rosemary – ¼ tsp;
• hops-suneli – ¼ tsp;
• salt pepper.

1. Wash the chicken, remove all the entrails, and dry with a towel.
2. Pour 400-450 ml of beer into a jar and place the carcass on it.
3. Mix the remaining beer, adjika, spices. Coat the chicken thoroughly with this mixture.
4. Then place it on a baking sheet and put it in the oven to bake for 45-60 minutes (180 degrees).

Original chicken with mushrooms and beef tongue

This dish seems complicated only at first glance; in fact, each of the stages is well known to the hostess.

Ingredients:

• broiler chicken,
• Champignon,
• beef tongue,
• onion and garlic,
• spices,
• cognac for aroma.

1. Boil the tongue in plenty of water, peel and cut into thin slices.
2. Stew the champignons together with the onion.
3. Cut the chicken into portions, marinate in salt, spices and lemon juice.
4. Fry the garlic in oil, remove, add chicken pieces and cook until pink and crispy.
5. Place in a saucepan and top with pieces of tongue, mushrooms and garlic. Pour cognac and set it on fire.
6. Then cover with a lid and cook in the oven until fully cooked.

The name alone sounds great, and the taste is amazing.

The most important and long-awaited holiday of the year begins long before the magical night of December 31st. The beginning of the upcoming New Year's miracle is the preparation for the New Year itself - so inspired, touching and exciting. And one of the main tasks of organizing a holiday falls on the fragile shoulders of the hostess - drawing up a festive menu and preparing dishes for the New Year's table.

Hot fish dishes for the New Year's table

Fish and vegetables are products that invariably enjoy the well-deserved love of many people. They are in demand both on weekdays and on holidays, and get along quite harmoniously with each other. Hot fish dishes for the New Year of the Rat 2020 will delight both family members and guests.

When there is frost and a piercing wind outside at the end of December, or dampness, as often happens in winter, you want the festive table to have hot dishes for the New Year 2021. Side dishes, appetizers, main courses, and even drinks can be hot. . You can choose anything based on your budget. Find recipes with photos and see which one inspires you more in your culinary exploits. The most common side dishes for the New Year are potato.

Meat for the New Year's table or chicken for the New Year's table go perfectly with potatoes. Hot fish for the New Year would also be very appropriate.

Even if you are not at all picky about food and want to prepare all the dishes in advance, so that all you have to do is take them out of the refrigerator and put them on the table, then at least make hot sandwiches. They will warm you up wonderfully on a cold winter night. And you need minimal time to prepare them. Sandwiches with cheese are especially good, which, once in the oven or microwave, will quickly melt and look and smell even more appetizing. It is good to eat something hot before drinking alcohol.
When thinking about what hot dishes to serve for the Year of the Pig, take care of how to decorate them. To ensure that the mood of all the hosts and guests present at the table is festive and New Year's, you need to try. Place candles in the form of next year's figures on the table.

Some main courses for the New Year's table are not at all difficult to decorate. You can write the number 2021 with mayonnaise or lay out a Pig figurine with raisins or olives. To decorate dishes, use herbs, cheese, vegetables, chips, crackers and much more that will harmonize with these dishes to your taste. New Year's hot dishes should not only be tasty, but also beautiful. Let it not be a problem for you what to cook hot for the New Year. Turn on the Internet and... your imagination, and you will definitely decide what dishes to prepare and how to present them in an original way to family members and guests.

24.01.2020

Whole stuffed chicken in the oven with potatoes and apples

Ingredients: chicken, potatoes, apple, spice, garlic, salt, pepper

Chicken with apples and potatoes is a tasty and impressive dish. It’s not difficult to prepare, so be sure to take note of our recipe.

Ingredients:
- 1 chicken;
- 400 g potatoes;
- 2 apples;
- 2 tbsp. spices for chicken;
- 1 tbsp. dry garlic;
- salt to taste;
- pepper to taste.

29.12.2019

Chicken drumsticks in dough in the oven with prunes and nuts

Ingredients: chicken drumstick, puff pastry, prunes, nuts, vegetable oil, salt, black pepper

Chicken legs can not only be baked in the oven, but also beautifully decorated using puff pastry. And if you add prunes and nuts to them. it will turn out to be just a great holiday dish.

Ingredients:
- 350-400 g chicken drumsticks;
- 400-500 g puff pastry;
- 100-120 g prunes;
- 100 g walnuts;
- 0.5 tbsp. vegetable oil;
- salt to taste;
- pepper to taste.

15.11.2019

Ministerial chicken cutlets with pieces of bread

Ingredients: chicken breast, salt, ground pepper, egg, bread, vegetable oil

If your cookbook doesn’t yet have a recipe for ministerial chicken breast cutlets, let’s fix that juicy! After all, this is a very tasty dish, which, moreover, is easy to prepare.
Ingredients:
- 200 g chicken breast;
- 0.5 tsp salt;
- ground pepper to taste;
- 1 egg;
- 2-3 slices of bread;
- 1-2 tbsp. vegetable oil.

12.11.2019

Chicken Caprese in the oven

Ingredients: chicken fillet, tomato, cheese, nuts, basil, lemon, olive oil, garlic, salt, pepper

Ingredients:
- 2 chicken fillets;
- 1 tomato;
- 50 g cheese;
- 30 g nuts;
- several sprigs of basil;
- 0.5 lemon;
- 1 clove of garlic;
- salt;
- pepper.

27.08.2019

French-style potatoes in the oven with pork in sour cream

Ingredients: potatoes, pork, onions, tomatoes, cheese, vegetable oil, sour cream, salt, pepper

Potatoes with meat in French - under a cheese crust - turn out to be very tasty and juicy. This dish is easy to prepare, always turns out and is suitable for both everyday life and holidays.
Ingredients:
- 400-500 g of potatoes;
- 400 g pork;
- 150 g of onion;
- 200 g tomatoes;
- 50-70 g hard cheese;
- 1 tbsp. vegetable oil;
- 150-180 g sour cream;
- salt to taste;
- pepper to taste.

09.02.2019

Duck with sauerkraut in the oven

Ingredients: duck, sauerkraut, onion, salt, pepper

Quite often I cook poultry dishes for the holiday table. Absolutely everyone in my family likes duck with sauerkraut in the oven. The duck turns out tasty and tender.

Ingredients:

- 1 duck;
- 400 grams of sauerkraut;
- 150 grams of onions;
- salt;
- black pepper.

03.01.2019

Duck for New Year in the oven

Ingredients: duck, apples, mustard, spices, salt

If you need an idea of ​​what to cook for the New Year holidays, then we will tell you: bake a duck in the oven - it will be an excellent treat for both your family and guests.

Ingredients:
- 1 medium-sized duck;
- 4 sour apples;
- 2 tbsp. mustard beans;
- 1 tsp. spices for poultry;
- 1 tsp. salt.

23.10.2018

New Year's duck in the oven

Ingredients: duck, apple, potato, honey, rosemary, seasoning, pepper, salt

I want to offer you an interesting recipe for a delicious New Year's dish. Absolutely everyone will like oven-baked duck with apples.

Ingredients:

- 1 duck,
- 1-2 apples,
- 7 potatoes,
- 2 tsp. honey,
- 2 tsp. rosemary,
- 2 tsp. seasonings for potatoes,
- 1 tsp. cayenne pepper,
- salt,
- pepper.

02.01.2018

French-style potatoes

Ingredients: pork, onion, potatoes, mayonnaise, hard cheese, salt, ground black pepper, tomato

If you do not want to prepare a separate hot meat dish and side dish for the holiday, then we recommend baking potatoes with meat in the oven in French. This option will be much easier and faster, and the taste of this dish will definitely not let you down: your guests will be delighted!

Ingredients:
- pork chop - 250 g;
- onion - 1 piece (small);
- potatoes - 200 gr;
- mayonnaise - 70 gr;
- hard cheese - 50 g;
- salt without a slide -1\3 tsp;
- ground black pepper to taste;
- tomato - 1 pc.

28.12.2017

How to bake whole mackerel in the oven

Ingredients: mackerel, lemon, oil, salt, pepper, herb

This mackerel baked whole in the oven with herbs and lemon turns out to be very tasty. The recipe is simple and quite quick.

Ingredients:

- 1 mackerel,
- 2 slices of lemon,
- 2 tbsp. vegetable oil,
- salt,
- black pepper,
- 2 pinches of Mediterranean herbs.

25.12.2017

Duck with tangerines in the oven

Ingredients: duck, tangerine, garlic, ginger, soy sauce, vorche sauce, salt, honey, jam, mixture of ground peppers, potatoes

If you haven’t yet decided what you’ll cook for the New Year, we recommend baking duck with tangerines in the oven: this is a great dish that looks just great! And the taste of such duck will not leave anyone indifferent.

Ingredients:
- 1 medium-sized duck;
- 2-3 pcs tangerines;
- 3 cloves of garlic;
- 1-2 tsp. ginger root;
- 50-75 ml soy sauce;
- 50 ml vorche sauce;
- 2 tsp. salt;
- 1 tbsp. honey or orange zest jam;
- 1 tsp. mixture of ground peppers;
- potatoes for garnish - to taste.

18.12.2017

Soft and juicy fried pink salmon in a frying pan

Ingredients: pink salmon, lemon

It’s not for nothing that red fish on the table is considered a sign of prosperity and good taste. This is a healthy and very tasty product from which you can prepare a lot of delicious dishes. Today we offer you a simple second course for lunch or dinner - fried pink salmon.

To do this you will need:

- fresh frozen pink salmon;
- table salt and spices;
- lemon.

10.12.2017

Georgian meat with herbs and spices

Ingredients: pork, lemon, honey, sauce, sour cream, dill, herbs, seasoning, salt, pepper

I would like to offer you a simple recipe for delicious Georgian meat with honey and lemon. I have described the cooking recipe in detail for you. Any side dish will suit this dish.

Ingredients:

- 400 grams of pork;
- half a lemon;
- 1 tbsp. honey;
- 1 tbsp. hot sauce;
- 2-3 tbsp. sour cream;
- greenery;
- dry rosemary;
- dry thyme;
- salt;
- black pepper.

18.11.2017

French-style meat with mushrooms, cooked in the oven

Ingredients: meat, salt, pepper, onion, vegetable oil, mushroom, cheese, herbs

To cook delicious meat, all you need is desire and our recipe for French pork with mushrooms. It’s true, all the ingredients for this dish are quite affordable, and the process itself is quick and simple. And it will turn out delicious, we promise!

Ingredients:

- pork - 150-200 gr;
- salt to taste;
- pepper to taste;
- onions - 0.5 pcs;
- vegetable oil for lubricating the mold;
- champignons - 100 gr;
- hard cheese - 50 g;
- greens for decoration.

17.11.2017

Whole stuffed duck baked in the oven

Ingredients: duck, orange, onion, apple, salt, pepper, coriander, garlic, mayonnaise

Duck baked in the oven, and even whole, is very tasty, beautiful and appetizing! As a rule, such a duck is stuffed with buckwheat, dried fruits, etc. We suggest baking it with oranges, apples and onions. It will be very tasty, don’t even doubt it!

Ingredients:
- 1 duck carcass weighing 2-2.5 kg;
- 1-2 oranges;
- 1-2 onions;
- 1-2 apples;
- 1 tbsp. salt;
-1 tsp black pepper;
- 1 tsp. ground coriander;
- 1 tsp. dry garlic;
- 2-4 tbsp. mayonnaise.

23.10.2017

Mackerel baked with mustard-lime sauce

Ingredients: garlic, mackerel, mustard, lime juice, salt

Juicy tender baked mackerel with a spicy sauce will certainly become the main decoration of your holiday table. All guests are guaranteed to appreciate the impeccable taste and beautiful appearance of this hot dish, and the ease of preparation will be a pleasant “bonus” for the hostess!

Required Products:

- garlic - 1 clove;
- frozen mackerel;
- mustard - 1/2 tbsp. l.;
- lime juice - from half a fruit;
- a little salt.

This is the culminating moment of the holiday, which means it should delight with its appearance, delight in taste, emphasize the solemnity of the long-awaited event and fit into the overall picture of the New Year's table. Yes, the role assigned to him is very important, and therefore our housewives think through the hot dishes for the New Year in advance, turning first of all to the priorities of this year. In order for the coming year to bring only happiness, success and good mood to your home, the symbol of the year needs to be pleased with a properly and tastefully prepared hot dish. Do not skimp on vegetables, fruits and herbs when trying to decorate the prepared dish. The brighter and more appetizing it looks on the festive table, the greater your chances of earning the favor and delight of loved ones and guests.

Rabbit with potatoes in the oven

Ingredients:
rabbit weighing 2-2.5 kg,
1 kg potatoes,
1 small onion
1 carrot,
3 tbsp. l. mayonnaise,
vegetable oil,

greens - for serving.

Preparation:
Cut the prepared rabbit into portions, chop the onion, cut the potatoes and carrots into slices. Grease a baking sheet with vegetable oil, place onions on it, then potatoes and carrots, place pieces of rabbit on the vegetables. Dilute mayonnaise in two glasses of water and pour over the rabbit, salt and pepper the dish to taste, place the baking sheet in the oven and bake for about 1.5-2 hours at 200ºC. Add water as it evaporates. Sprinkle the finished dish with herbs and serve.

Pork “Oh yes hot!”

Ingredients:
1 kg pork (ham or shoulder),
12 pcs. prunes,
12 pcs. dried apricots,
2 tbsp. l. butter,
5 cloves of garlic,
2 tsp. mustard,
1 tsp. paprika,
1 tsp. salt,
1 tsp. ground black pepper.

Preparation:
Wash the pork and dry it. Wash the prunes and dried apricots too, pour boiling water over them for 5 minutes, then drain the water. Cut them into halves, leaving 3-4 pieces for decoration. Make deep cuts in the meat, insert prunes and dried apricots into them alternately. Pass the garlic through a press, mix it with salt, pepper, and paprika. Rub the resulting mixture onto the meat and coat it with mustard. To give the meat the correct neat shape, tie it lengthwise and crosswise with thread. Then wrap in three layers of foil and refrigerate for 8 hours. When the time is up, unwrap the meat and fry it in oil over high heat for 5 minutes on each side and then wrap it in foil again and bake the pork in an oven preheated to 180ºC for 1.5 hours. Then unfold the foil and bake for another 15 minutes, but at a temperature of 200ºC. Cover the finished meat with foil and leave in the oven for 30 minutes.

Juicy roast “Pletenka”

Ingredients:
1 kg pork tenderloin,
3 onions,
1 stack pomegranate juice,
½ cup chopped prunes,
150 g cheese,
2-3 tbsp. l. vegetable oil,
salt, ground black pepper - to taste,
pomegranate seeds and lettuce leaves - for serving.

Preparation:
Wash the tenderloin, dry it slightly and cut the meat not completely into 3 strips along the piece, beat it, add salt and pepper. Cut the onion into half rings, cover the meat with them, pour pomegranate juice over everything and leave for 2-3 hours. Mix grated cheese with chopped prunes. Remove meat from marinade. Use a knife to make pockets in each of the three strips and fill them with cheese and prune filling. Then braid the meat and secure with toothpicks. Fry it over medium heat on all sides until golden brown for 7-10 minutes, then cover with a lid and cook for another 10 minutes over low heat.

Pork roll with ham, mushrooms, raisins and rice

Ingredients:
1 kg pork belly.
For filling:
100 g boiled rice,
100 g ham,
1 onion,
100 g chicken liver,
100 g champignons,
2 cloves of garlic,
2 tbsp. l. seedless raisins
1 tbsp. l. chopped parsley,
1 egg
1 tbsp. l. butter,
grated zest of ½ lemon,

Preparation:
Melt the butter in a deep frying pan and fry the onion, cut into rings, until golden brown. Then add finely chopped ham to the onion and lightly fry everything together. Then place the chicken liver in the pan and fry for another 1 minute. Next, add thinly sliced ​​mushrooms, chopped garlic, parsley, lemon zest, raisins and rice to the total mass. Mix the filling, cool, add a raw egg, salt and pepper. Place the filling on the peritoneum, with the fat side down, in an even layer, moving 3-4 cm from the edge. Roll the meat into a roll, tie it with threads, place it seam side down on a greased baking sheet, sprinkle with salt, pepper, cover with foil and bake in preheated to 200ºC oven for 1.5-2 hours.

Chicken legs “Snow tenderness” baked in milk

Ingredients:
1 kg of legs,
4 onions,
500 ml milk,
Bay leaf,
vegetable oil.
For the marinade:
soy sauce,
pepper mixture,
salt,
garlic.

Preparation:
Marinate chicken legs in soy sauce, a mixture of peppers and chopped garlic for 40-60 minutes. Then fry them in vegetable oil until golden brown. Place coarsely chopped onion, garlic from the marinade and chicken legs into a ceramic dish. Salt them to taste, add bay leaf and pour milk. Place the pan in a cold oven, set the temperature to 180ºC, after the milk boils, reduce the temperature to 140-150ºC and cook for 1.5 hours. When the time is up, turn off the oven and leave the chicken legs in it for another 30 minutes.

Chicken legs stuffed with mushrooms and pistachios

Ingredients:
10-12 chicken drumsticks,
100 g pistachios,
2 cloves of garlic,
100 ml cream,
1 onion,
1 carrot,
100 g mushrooms,
2 tbsp. l. soy sauce,
2-4 tbsp. l. vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Cut the onions, carrots and mushrooms into small cubes and fry in vegetable oil until soft. Wash the shins, dry them and carefully pull the skin down to the base of the bone. Cut the meat from the bones, place it in a separate bowl, and cut off the bones at the base. As a result, you will end up with bags of skin on the cartilage. Using a meat grinder or blender, prepare minced chicken meat, peeled pistachios, cream of salt and pepper. Add fried vegetables and mushrooms to the resulting minced meat and mix everything until smooth. Stuff the chicken skin with the mixture and place in a baking dish greased with vegetable oil. Pass the garlic through a press, mix it with soy sauce and the remaining vegetable oil. Apply this mixture to the legs with a brush, cover with foil and place in an oven preheated to 220ºC. After 10 minutes, reduce the temperature to 160ºC and bake the dish for 30-40 minutes. Then remove the foil and keep the legs in the oven for another 10 minutes to brown.

New Year's duck baked in the oven with tangerines and kiwi

Ingredients:
duck weighing 1.5 kg,
10 tangerines,
3 kiwis,
3 tbsp. l. soy sauce,
1 tsp. honey,
greens - for decoration,
salt, ground black pepper - to taste.

Preparation:
Season the duck with salt and pepper and leave it for 2 hours. Mix soy sauce, honey, juice of 1 tangerine, stir, coat the duck with this mixture and let it stand again for 30 minutes. Peel the kiwi and tangerines, place them inside the duck and secure with skewers. Place the duck prepared for baking in a mold, wrap the limbs with foil, pour over the remaining sauce and add water. Place a few tangerine skins next to the bird for extra flavor. Bake the festive dish in an oven preheated to 180ºC for 2.5 hours, remembering to baste the bird with the juice that has been released as often as possible. 30 minutes before the end of cooking, remove the foil and skewers so that the fruit also browns a little. When serving, garnish with herbs and tangerines.

Beef medallions with cheese sauce

Ingredients:
200 g beef tenderloin,
500 ml meat broth,
250 ml white wine,
100 ml 35% cream,
75 g processed cheese,
25 g shallots,
1 tbsp. l. butter,
½ tsp. dried tarragon,
salt, pepper - to taste.

Preparation:
Cut the tenderloin into medallions and sprinkle with salt and pepper. Heat oil in a frying pan, add chopped onion and cook for 1-2 minutes. Then pour wine into the pan, add tarragon and cook for about 10 minutes until the volume of liquid is reduced by half. Then pour in the broth and reduce by half again. Add cream, pieces of processed cheese and let them dissolve. Fry the medallions in vegetable oil, then transfer to a baking sheet and place in an oven preheated to 180ºC for 5-6 minutes. Place the finished medallions on a dish, pour over the sauce and serve.

Meat with oranges

Ingredients:
1 kg pork,
2 oranges,
1 tbsp. l. honey,
basil, salt, pepper mixture - to taste.

Preparation:
Rinse the meat, dry it and make 3-4 cm thick cuts in it. Salt and rub with seasonings. Cut the orange into thick large slices, which are inserted into the meat. Brush the pork with honey, sprinkle with basil and bake for 1 hour in an oven preheated to 200ºC.

Fish stuffed with sweet peppers

Ingredients:
1 kg mackerel,
2 sweet peppers,
500 g tomatoes,
⅓ tsp. ground red pepper,
60 g breadcrumbs,
1 lemon,
parsley,
vegetable oil,
salt, ground black pepper - to taste.

Preparation:
Remove the seeds from the sweet pepper, chop it finely and simmer with butter. Also chop the tomatoes and simmer in vegetable oil. Gut the mackerel by cutting the back. Salt the fish, pepper, stuff with stewed pepper, place on a baking sheet, cover with a layer of stewed tomatoes, sprinkle with breadcrumbs and pour over oil. Place the baking sheet with the fish in an oven preheated to 180ºC and bake until cooked. When serving to the holiday table, garnish the finished dish with lemon slices and sprinkle with chopped parsley.

Halibut with pineapple and ginger sauce

Ingredients:
4 pieces halibut fillet (cod),
1 tsp. olive oil,
1 clove of garlic,
1 tsp. grated ginger,
1 stack canned pineapple pieces with syrup,
green onions,
salt, ground black pepper - to taste.

Preparation:
Wash the halibut fillet, dry with a towel, season with salt and pepper, and fry in a well-heated frying pan with olive oil for 2-3 minutes on each side. Then transfer the fish to a baking sheet lined with foil and cook for 7-10 minutes in an oven preheated to 180ºC. Meanwhile, prepare the sauce. To do this, mix ginger and garlic through a press in a frying pan, fry it for 1 minute, and then add pineapples to the frying pan along with syrup in small portions. Mix everything well, add salt and pepper to taste and cook, stirring continuously, until thickened. Place the finished fish on a dish, pour the prepared sauce on top, sprinkle with green onions.

Bon appetit and Happy New Year!

Larisa Shuftaykina