2024 will be ruled by the Green Dragon. Following old traditions, the housewives try to cook those dishes that suit the ruling symbol. It is believed that the mythical character (dragon) is omnivorous, so you can treat it to a holiday with spicy and fragrant meat dishes. We suggest taking note of a selection of recipes for hot dishes for the menu for the New Year 2024 from pork, chicken, beef, etc. supplemented with mushrooms or vegetables. For PP adherents, turkey is suitable, and for fasting, fish.
Baked turkey with vegetables
An indisputable plus of the dish - you can cook it on the eve of the holiday, and just warm it up before serving. The taste of the roast will not be affected by this.
Ingredients:
- boneless turkey thigh - kg;
- pumpkin - 0.3 kg
- small carrots - 0.2 kg;
- grain mustard - 3 tbsp;
- lemon - 1 piece;
- oil - 4 tablespoons;
- onion - 0.1 kg;
- sugar - 2 tsp;
- black pepper, paprika and s alt to taste.
Cooking:
Wash the turkey and pat dry with paper towels. Put a piece with the outer layer down, coat with mustard, s alt, pepper, season with paprika. Roll into a tube, fix with threads. Rub a mixture of s alt, paprika and pepper into the top side of the roll.
Heat a large cast iron skillet well, fry the turkey quickly on all sides with the addition of 2 tbsp. l. oils. Transfer the turkey to a baking sheet, place in the oven at 150℃ for an hour and a half, and start working on vegetables.
Remove the peel from pumpkin slices, cut into medium pieces. Peel the zest from the lemon with a fine grater, divide it in half, cut one part into thin slices, and squeeze the juice from the other.
Combine the pumpkin with carrots, if the latter is large enough, then cut it into pieces beforehand. Season the mixture with lemon juice, the remaining oil, s alt, pepper, add sugar, add zest and mix.
45 minutes after the start of baking, add vegetables, and after half an hour - lemon slices. Remove the finished roast from the oven, cover with foil and let it “rest” a little.
If the turkey will be cooked the day before, then take the meat out 10-15 minutes before it is ready, cover with foil, let it cool, put it in the cold. Before serving, heat the piece well in the oven for a quarter of an hour, leave the temperature the same.
Pork rendang
Delicious Asian style hot dish. For the New Year of the Dragon, it will be quite appropriate. The classic version is made from beef with coconut milk, but you can take more budgetary pork and cream.
Ingredients:
- pork - 500 g;
- onion - 2 heads;
- chili pepper - 4 pcs.;
- ginger (fresh root) - 20g;
- garlic - 3 cloves;
- carnation - 7-8 buds;
- coriander - tsp;
- cream 20% - st.;
- zira - tsp;
- oil - 2 tbsp. l.;
- melissa is a small twig;
- sugar - tsp;
- s alt - to taste.
Cooking:
Wash the meat, dry it, cut into medium-sized pieces. Grind pepper, ginger root, chopped onion, garlic and lemon balm with a blender with the addition of half a glass of cream. Lightly fry the mixture. Put the pork in the pan, pour in the remaining cream, mix, cook on low heat for 40-50 minutes, covered with a lid.5-7 minutes before the end, add sugar, season with spices, s alt and mix. Let stand for 20 minutes under the lid without heating.
Salmon stuffed with shrimps
You can't call such hot budget food, but it looks so impressive in the photo. The preparation is simple, the most difficult thing is to cut the salmon into fillets. The fish should weigh about 1.5 kg.
Ingredients:
- salmon - carcass;
- orange - 2 pcs;
- oil - 2 tbsp. l.;
- shrimps - 150 g;
- garlic - medium clove;
- lemon;
- salad - 1 pack;
- cream cheese - 200 g;
- smoked paprika - 1 tsp;
- pepper and s alt to taste;
- pomegranate seeds - 2-3 tbsp. l. (for decoration);
- lettuce leaves - 7-8 pcs. (for decoration).
Cooking:
Wash the salmon, dry it, remove the scales, gut and rinse again. Cut off the fins, tail, head of the carcass, if you plan to put them together with the ridge in your ear, then immediately remove the gills, otherwise the broth will be bitter.
Lay the fish on its back, open the abdomen, on one side cut off the ribs from the spine with scissors. Make an incision along the ridge, but be very careful not to cut through the skin. Further, moving the knife along the ribs on the other side, separate them together with the film from the pulp. Carefully remove all bones from the resulting fillet rectangle with special or ordinary tweezers.
Mix s alt and pepper, grate the fish, salmon is good on its own, so other spices will only kill the taste. Let stand for 20-30 minutes while filling.
Peel the defrosted shrimp, season with smoked paprika, s alt, add a clove of garlic crushed with a press, mix, leave for a quarter of an hour.Cut off the top and bottom of one orange, peel in a spiral with a knife. Cut the pulp along the borders of the slices with a sharp knife. Mix orange slices with shrimp and ricotta, the filling is ready.
Put the stuffing in an even layer in the middle of the fillet, gently lift the edges of the abdomen up and sew. Grease a sheet of foil with oil, put the fish seam down, pack tightly. Place in an oven preheated to 180 ℃ for a third of an hour, reduce the temperature to 160 ℃, bake for another quarter of an hour.
Get the trout out, remove the foil, carefully transfer to a wide dish lined with lettuce leaves, decorate with orange, lemon and pomegranate seeds.
Zrazy-skewers
A la kebab can be prepared from any minced meat, which can significantly reduce calories. The recipe is suitable for adherents of proper nutrition, even on a holiday who do not deviate from their principles. If there are no quail eggs, then chicken ones will completely replace them. There are others.filling options: prunes and walnuts, pickled mushrooms and onions.
Ingredients:
- minced meat - 0.5 kg;
- quail eggs - 2 pieces per serving;
- bulb;
- egg С0 (protein in minced meat);
- butter - 40-50g;
- cheese - 70 g;
- flour - art. l.;
- dry wine - 1/4 cup;
- sugar - tsp;
- oil - 3-4 tbsp. l. (for roasting and minced meat);
- s alt and seasoning for barbecue - to taste.
Cooking:
Chop a medium-sized onion into a small cube. Boil quail eggs, for chicken - separate the protein, beat it with sugar (the yolk is not needed) and pour into minced meat. Add flour, seasoning, a spoonful of oil to the latter, add a little s alt (s alt may be in the seasoning).Put the minced meat in the refrigerator overnight, covered with cling film. Soak skewers in cold water.
String 2 eggs on a skewer, wrap them with minced meat, giving the workpiece an oblong shape. It is good to heat the oil in a frying pan, fry the skewers-zrazy to the desired crust on all sides, reduce the heat. Dilute the wine with water and pour into a pan, sprinkle the contents with cheese chips. Bring to readiness, covered with a lid.
Chicken rolls with cheese
In terms of cooking speed and availability, chicken is the undisputed leader. Many dislike dietary breast for dryness, but in this hot appetizer the meat is tender and juicy. If desired, you can use thigh fillet.
Ingredients:
- chicken breast fillet - about kg;
- butter - 70 g;
- garlic - 4 medium cloves;
- dill and parsley - bunch;
- flour - 5-6 tbsp. l.;
- any tv. cheese - 150 g;
- sour cream 20% - 4 tbsp. l.;
- oil for frying;
- s alt and black pepper to taste.
Cooking:
Cut the chicken into thick slices, beat off each on both sides, s alt a little, sprinkle with black pepper from the grinder. Who likes can use other spices.
Finely chop greens, mix with soft butter, add 2 cloves of garlic, passed through a press or finely grated. Stir the mixture thoroughly.
Spread each piece with "green" butter and put a small piece of cheese on the edge. Then roll it into a tube and fix it with a wooden skewer so that the shape is preserved during frying.
Fry the rolls (pre-roll in flour) until a “light blush” appears, put them on a paper towel. If you want to surprise your guests, then add dry garlic and blackcurrant leaf powder to the flour breading.
Pour a glass of water into the sour cream and stir, squeeze a couple of garlic cloves with a press, s alt. Put the meat in a saucepan, pour the resulting mixture, simmer for 10 minutes under a lid over medium heat. Turn chicken over and cook 10 more minutes. You can stew the rolls in sour cream sauce before serving.
Don't forget to remove the skewers.
Sea bass baked with mushrooms
The recipe is very simple and, despite the small amount of products in the composition, it turns out delicious. Take larger perch carcasses.
Ingredients:
- perch - 2 carcasses;
- celery - 150 g;
- dry white wine - Art.;
- mushrooms - 250 g;
- oil - 70 g;
- sugar - 3g
Cooking:
Chop the mushrooms, cut the celery into strips, simmer everything over low heat until half cooked, adding butter. S alt the mixture and lightly pepper it.
Grease a saucepan with oil, put the mushroom mixture on the bottom, pieces of perch on it. S alt and pepper the fish, for aroma and taste it is better straight from the mill, carefully pour wine over it.
Cook in a moderately heated oven for about a third of an hour. Drain the liquid from the saucepan, add sugar, butter, s alt to it. Bring the sauce to a boil. Put the perch together with celery and mushrooms on a dish, spread the boiled potatoes around, pour over the sauce, sprinkle with finely chopped parsley.
Meat "pockets" with village-style potatoes
A universal dish, you can cook from pork, beef, rabbit. Take medium-sized potato tubers.
Ingredients:
- potatoes - kg;
- pork shoulder - about kg;
- basil -h. l.;
- smoked paprika - tsp;
- black pepper, coriander, turmeric - 1/3 tsp;
- oil - 4-5 tbsp. l.;
- onion - medium head;
- butter - 30-40 g;
- vinegar - 2 tbsp. l.;
- sugar - 1/3 tsp;
Cooking:
Peel potatoes and cut lengthwise into quarters. Add basil with paprika, turmeric, black pepper and coriander to it, pour in vegetable oil, mix well, let stand for 10-15 minutes.
Line a baking sheet with oiled parchment, lay out potato wedges, bake in an oven preheated to 180 ℃ for about 40 minutes.
During this time, prepare the meat and stuffing for it. Chop the onion very thinly, add a little s alt, add sugar, add vinegar and pour boiling water, let stand for a quarter of an hour.
Cut the tenderloin into equal slices (about 2 cm thick), cover with foil and beat well. S alt and pepper lightly.Put a small amount of onion and a little soft butter on the edge of each piece, fold it in half and press lightly. Roll the resulting pocket in flour, then in an egg and fry on all sides in well-heated oil until appetizing crust (the fire should be medium).
Put the meat on a paper towel for two minutes, and then arrange it in a circle on a large dish. Place golden potato wedges in the center, sprinkle with chopped green onions.
Lamb leg baked with honey and mustard
The classic version of cooking the most tender juicy meat, only with the original "fiery" serving. The finished leg should be doused with alcohol or vodka, then set on fire, turn off the light in the room and serve to the guests. The dragon will definitely be delighted, and the hostess cannot avoid the admiring exclamations of the guests.
Ingredients:
- leg of lamb - about 2 kg;
- garlic - 2-3 cloves;
- honey and mustard - 100 ml each;
- ground black pepper and s alt to taste.
Cooking:
Prepare the leg, remove excess fat, wash, dry with a paper towel. Beat mustard with honey, add garlic, passed through a press or finely grated, s alt and pepper. Rub the resulting mixture into the meat, cover it with a film and let stand in a cool place for about a day. Put the lamb on a baking sheet, cover with foil, keep in the oven, heated to 220 ℃, for about half an hour. Then continue cooking for another hour and a half, lowering the temperature to 190℃. Turn off the heat, do not take the meat out of the oven for 30-40 minutes.
What treats to put on the table decide for yourself, there are a lot of options. Any hot meat dish is tasty and satisfying. The main thing is that after cooking, you have the strength to have a fun meeting of the New Year in the circle of relatives and friends!
