Holiday meat

To prepare holiday meat, we need:

• 1 kg pork tenderloin
• 5 potatoes
• 3 onions, large
• 3 carrots
• 2 young onions
• 2 tbsp. honey
• 6 tbsp. mustard with horseradish
• 5 tbsp. mayonnaise
• salt, pepper to taste
• greens, green peas

Preparation:

1 First marinate the meat. We prepare the marinade from honey, mustard, and mayonnaise. Mix everything, add salt and pepper, spread it on the pork and leave to marinate for 2 hours.
2. Afterwards, roll the meat into a roll, tie it with thread and place it on a baking sheet.
3. Bake at 160 degrees for 1 hour. In this case, the meat must be turned over and watered with meat juice.
4. Half an hour before readiness, add potatoes, onions and carrots, cut into small circles, to the meat, salt, pepper and pour over the meat juice.
5. Bake the meat and vegetables for another 30-40 minutes at a temperature of 120 degrees.
Decorate the prepared dish with herbs and green peas.

The oven temperature and baking time directly depend on the operation of your oven.

Meat in pineapple “Tenderness”

To cook meat in pineapple, we need:

• 1 kg pork tenderloin
• 1 can pineapple rings, canned
• ketchup
• 1 tbsp. hot mustard
• 1 tbsp. l. mustard beans
• 6-7 pcs. carnation buds
• salt, pepper to taste
• spices, optional

Preparation:

1. Coat the pork with two types of mustard and ketchup. Salt and pepper the workpiece, sprinkle with spices and marinate for 1 hour.
2. Place foil on a baking sheet and add meat.
3. Divide the pineapple rings into two halves, horizontally, and cover the meat with them. Place a clove in the center of each ring.
4. Pour a little pineapple juice over the meat before wrapping it in foil.
5. Bake in the oven for 1.5 hours, preheated to 200 degrees. Before the end of cooking, 10 minutes before, unfold the foil to brown the meat.

Pork with cherries

To prepare pork with cherries, we need:

• 1 kg pork
• 1 cup cherries (frozen or in their own juice), pitted
• 4 cloves of garlic
• 1/2 tsp. cinnamon
• salt and ground black pepper
• spices for meat, for taste
• 1/2 cup cherry juice
• vegetable oil

For the sauce: 0.5 tbsp. cherry juice; 1 tbsp. starch; 0.5 tsp salt; 0.5 tsp paprika; 1 tsp. Sahara.
For decoration: lettuce, dill, 1 boiled carrot.

Preparation:

1.Combine chopped garlic with salt and pepper.
2. Rub the prepared pork with the garlic mixture, cinnamon and seasonings. Then we make cuts and put a little garlic mass and one cherry into each.
3. The meat is fried in vegetable oil. Place on a baking sheet and pour over cherry juice. Bake for 1 hour and 30 minutes, pouring over the released juice.
4. Prepare the sauce: - dissolve starch in 3 tbsp. cherry juice. Pour the rest of the juice into a saucepan, add the juice from the baking sheet, add salt and pepper again, add paprika, sugar and heat.
Then add the diluted starch and stir all the time until thickened.
5. Cut the finished pork into pieces, decorate with lettuce, carrots and dill. Serve the sauce separately.

Veal with cherries

For veal with cherries, we need:

• 700 g veal
• 1/3 cup cherries, pitted
• 1/3 cup cherry juice
• 2 tbsp. butter
• 2-3 tbsp. flour
• 2-3 tbsp. cinnamon
• salt to taste
• ground pepper, black
• 1 lemon

Preparation:

1. Wash the meat, dry it and use a knife to make punctures along the fibers.
2. Fill the holes with cherries, rub with salt and pepper, and leave to marinate in a cold place for 30 minutes.

To keep the meat soft during baking, add lemon juice while marinating.

3. Place the meat in a mold, add melted butter and sprinkle with cinnamon.

A little broth or water poured into the meat will make it juicier and prevent burning.

4. Place in the oven at 200 degrees for 25 minutes.
5. Afterwards, remove from the oven, pour over cherry juice and lightly sprinkle with flour. Place in the oven for another 30 minutes.

Flour can be added to the sauce to thicken it.

You can also add 1 tbsp to the juice from the meat formed during baking. starch.

6. Serve to the table, cut into portions, garnished with lemon slices. Serve cherry sauce separately.

Veal aromatic

To prepare flavorful veal, we need:

• 1.5 kg veal
• 10 pieces of dried apricots
• 1/2 can canned pineapple, in rings
• 5 pcs smoked pears
• 1 onion
• 1 carrot
• 2 tbsp mustard
• vegetable oil, for frying
• 1 lemon
• salt pepper
• 2 bay leaves
• peppercorns

Preparation:

1. Wash the veal, dry it and rub it with salt and pepper.
2. Mix mustard with lemon zest and juice. Lubricate the meat with this mixture. We make punctures in the meat and insert dried apricots.
3. We form cubes from the meat, tuck the ends inward and tie tightly with thread.
Leave to marinate in the refrigerator for 1 day. After this, fry in oil in a frying pan.
4. Place the meat in a mold, pour in 0.5 cups of boiling water, bake for 2 hours, not forgetting to pour over the released juice. After 1.5 hours, add spices, onion and carrots, and steamed pears.
5. Let the meat cool, remove the threads and cut into pieces, garnish with pineapples.

Pork neck entrecote

To prepare entrecote, we will need:

• 1.3 pork neck
• 2 apples
• 100 g fresh lard
• 100 g mayonnaise
• 1-2 tsp. mustard
• vegetable oil oil
• salt, ground pepper

Garnish: parsley; several lettuce leaves; 2 pickled cucumbers; 1 carrot, boiled.

Preparation:

1. Wash the meat as usual, dry it and rub it with a mixture of salt and pepper.

2. Add mustard to the mayonnaise and brush the meat well. Then put it in the refrigerator for 3 hours.
3. Now it’s the turn of apples and lard. Wash the apples, remove the core and cut into slices, and cut the lard into thin slices.

If your meat is fatty, then you don’t need to add lard.

4. We make longitudinal cuts on the entire piece of meat and put a slice of apple and a piece of lard into them.
5. Bake for 1.5 hours, temperature 180 degrees.
6. Place the finished entrecote on lettuce leaves, garnish with carrots and chopped pickled cucumbers.

Baked pork “Juicy”

For the baked pork recipe, we need:

• 1 kg pork
• 4 tbsp. milk
• 2 eggs
• 2-3 cloves of garlic
• salt pepper

Garnish: lettuce leaves; basil sprigs; 1 carrot; 2 potatoes; 1 boiled yolk.

Preparation:

1. Cut the garlic into 4 parts, mix salt and pepper. Stuff the meat with garlic and rub with the mixture.
2. Combine the eggs with milk and beat thoroughly.
3. Using a disposable syringe, slowly introduce the milk-egg mixture into the workpiece, making several injections in different places.
4. Wrap the meat in foil in several layers and bake for 1.5 hours, temperature 160-180 degrees.
5.Cut the cooked meat into pieces and decorate.
Grind the yolk on a grater and crush the meat on top until slicing.
Cut out roses from carrots, fry potatoes, and place basil sprigs nearby.

Bon appetit and happy holidays! We hope you enjoy the meat dishes we have prepared for you.

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Baked boiled pork for the New Year

New Year's meat dishes are always distinguished by their incredible taste and aroma of spices. This creates a special festive atmosphere. Baked pork prepared according to this recipe will not go unnoticed and will be quickly eaten by guests.

Grocery list:

• Pork ham (neck) – 1.5 kg;
• Vegetable oil and mustard - 1.5 tablespoons each;
• 3-4 garlic cloves;
• Ground paprika and oregano - half a teaspoon each;
• Ground black pepper - to taste;
• Salt - a tablespoon.

Cooking instructions:

1. First you need to make your own brine (use 50 g of salt per liter of water). Place the meat in it and leave for 1-1.5 hours;
2. After this time, we take out a piece of meat and make shallow cuts along the entire perimeter (there is no need to cut all the way through) and stuff it with chopped garlic. If desired, you can add thinly sliced ​​carrots to the cuts;
3. Combine mustard, spices and vegetable oil. Rub the resulting mixture evenly over the surface of the pork and wait a couple of hours for the seasonings to be absorbed;
4. Wrap the marinated pork in foil and place in an oven preheated to 180 degrees. The baking process will take one and a half hours;
5. Some time before the end of cooking, open the foil slightly so that an appetizing crust appears on the product.

Traditionally served cold, but hot it will be no less tasty. The following go well with the dish: mustard, vinegar with herbs, horseradish.

Beef medallions with bacon for New Year

Meat dishes for the New Year can be both simple and sophisticated. This delicacy of beef tenderloin, if prepared correctly, will become a true highlight of the New Year's celebration.

Products for 3 servings:

• 3 beef medallions;
• A clove of garlic;
• Bacon - 3 strips;
• Butter – 20 g;
• One onion;
• Olive oil;
• A little red wine, rum or cognac;
• A little heavy cream;
• Pepper and salt - to taste.

Progress:

1. Beat the meat pieces a little to prevent them from flattening;
2. We wrap the edges of each piece with a strip of bacon, secure it with a string, add salt and pepper;
3. Heat a frying pan with a small amount of olive oil, put the meat in it;
4. We press the pieces to the bottom of the pan, but do not move them. This is necessary to form a golden crust;
5. To get medium doneness, fry the medallions for 2 minutes, fully cooked for 3.5 minutes;
6. Turn over to the opposite side and fry for the same amount of time;
7. Fry the meat pieces on the sides for two minutes. Add butter and crushed garlic to the frying pan;
8. Pour melted butter over the medallions and add chopped onion. When it reaches softness, pour the sauce over the meat products;
9. Next, sprinkle them with rum or cognac and set them on fire;
10. The alcohol should burn out. Then we transfer the medallions to the wire rack;
11. Pour a little cream and red wine into the frying pan that was used to prepare this culinary miracle. The mixture should simmer until thickened over low heat. This sauce will be in perfect harmony with the main dish.

The dish is served with salad or your favorite side dish.

Salad with ham for New Year

This appetizer is prepared with a light dressing without mayonnaise and turns out incredibly tasty.

Products:

• One fresh cucumber and one yellow bell pepper each;
• A small spoonful of Dijon mustard and lemon juice;
• 2 boiled eggs;
• 200 g ham;
• Salt;
• 5 lettuce leaves;
• Large spoon of olive oil.

Preparation:

1. Cut the ham and cucumber into cubes (or strips);
2. We also chop the pepper, having first cut it and peeled it from the seeds;
3. Grind the eggs and add cucumber and ham to the cubes along with the chopped pepper;
4. Prepare the dressing: first mix Dijon mustard with lemon juice, add salt, add olive oil;
5. Line the bottom of a flat plate with lettuce leaves and place the dressed and mixed salad on them.

Meat dishes for the New Year 2018

Appetizing culinary masterpieces made from meat will become a real decoration of the New Year's table and will help to appease the Yellow Earth Dog - the personification of the coming year.

Pork ribs in honey-soy sauce, baked in a sleeve

Meat dishes for the New Year 2018 must be present on the festive table. This dish will greatly please the “hostess” of next year, because everyone knows that dogs love to chew on bones.

You will need:

• Pork ribs – half a kilogram;
• Honey and olive oil - 2 large spoons each;
• 3 garlic cloves;
• Vinegar 6% and mustard - a tablespoon each;
• Soy sauce – 4 large spoons;
• Ground black pepper - to taste;
• Salt (optional) - if the soy sauce is not salty enough.

Manufacturing diagram step by step:

1. Wash the ribs thoroughly and dry them with paper napkins. Season with black pepper;
2. Finely chop the garlic using a knife and combine in a bowl with the remaining ingredients;
3. Immerse the ribs in the resulting mixture and leave to marinate for 1.5-2 hours;
4. Carefully move the meat into the sleeve, pinch the “tail” (for convenience, you can do this with a stapler);
5. We make punctures in the sleeve to allow steam to escape;
6. Bake the dish in the oven at 180-200 degrees. The time varies from 35 to 50 minutes depending on the “youth” and quality of the meat.

The result is the most tender, juicy meat in a sweet and sour sauce, which will help you meet the year of the dog “in full combat readiness.” The finished dish is served with a vegetable salad, a light side dish and herbs.

Hearty meat casserole with potatoes

Hot meat dishes for the New Year are best prepared or served with potatoes. The four-legged symbol of the coming year loves this vegetable very much. Therefore, such a casserole would be ideal for a holiday table.

Ingredients for 4 servings:

• 3 medium potatoes;
• Minced meat (a mixture of pork and beef) – 300 g;
• One raw egg;
• Tomato and onion – 2 pcs each;
• Sour cream or mayonnaise – 100 g;
• Boiled water – 3 tablespoons;
• Hard cheese – 150 g;
• Vegetable oil - for greasing the mold;
• Spices and salt - to taste.

Cooking at home:

1. Crack the egg into the minced meat, add salt, pepper, mix well;
2. Peel the potatoes and cut them into thin circles. Place them on the bottom of a baking dish coated with vegetable oil. Lightly add salt;
3. Combine mayonnaise and water, add salt and spices. Pour this sauce over the top of the casserole so that it cooks faster and turns out juicy;
4. Cut the onion into half rings and place on top of the potatoes with sauce;
5. Place the next layer of raw minced meat, followed by the tomatoes cut into slices;
6. Apply a mesh of mayonnaise to the tomatoes and cover the top with grated cheese;
7. Place the food in the oven for 35 minutes at a temperature of 200 degrees.

Video: Recipe for stewed lamb legs for the New Year

It's hard to imagine a New Year's feast without meat. And what kind of holiday could there be without hearty and flavorful meat dishes that give a feeling of warmth and comfort in frosty winter weather? Meat dishes for the New Year 2018 provide endless scope for imagination, especially since the mistress of the year - the Yellow Dog - will be able to appreciate any culinary experiments with meat. This is definitely where you can go for a walk!

The choice of meat for the New Year's menu is unlimited. Dishes from chicken, turkey, pork, beef, lamb, rabbit and even offal - all this will be appropriate, relevant and very tasty. If you gather a lot of guests, it is best to use several types of meat when preparing dishes - this way your table will be varied, and you can please everyone gathered at it. For example, fans of dietary meat will like Catalan-style chicken, stuffed chicken thighs with mushrooms, turkey roll with bacon or turkey under a fur coat, while lovers of hearty food will be delighted with baked pork shank shanks with mushrooms. baked leg of lamb and escalopes with Parmesan. If you want to surprise your guests with an original presentation of meat, prepare a Christmas wreath of meatballs, meat with sauerkraut and potatoes, or chicken rolls with mushrooms and cheese. The combination of chicken chops with lemon sauce may also seem unusual to many - let's continue to surprise everyone?

Chicken chops in lemon sauce

Ingredients:
8 chicken breast halves (about 120g each)
2 large eggs,
1/4 cup dry white wine or chicken broth plus 2 tablespoons,
1/2 cup flour,
100 g hard cheese,
50 g butter,
5 tablespoons lemon juice,
3 cloves of garlic,
1/2 teaspoon salt,
vegetable oil,
parsley.

Preparation:
Pound the chicken chops until they are about 6mm thick. In a shallow bowl, beat the eggs, 2 tablespoons of wine or broth, 2 tablespoons of lemon juice and the garlic pressed through a press. In another shallow bowl, mix flour, finely grated cheese, chopped parsley and salt. Dredge the chops in the flour mixture, then dip in the egg mixture, then back into the flour. Heat vegetable oil in a frying pan and fry the chops for 3-5 minutes on each side. When all the chops are ready, melt the butter in the same pan, add the remaining wine or broth and lemon juice. Boil. Cook uncovered until the sauce has reduced in volume by a quarter. Drizzle lemon sauce over chops and serve.

Baked meat is considered an ideal dish for the New Year's table. A large piece of meat, coated with a glossy glaze and cut into juicy slices, looks incredibly festive and appetizing. Plus, this is an incredible time saver for the housewife, which is especially important in the pre-New Year bustle - while the meat is baking, you can do other things, checking it occasionally. Fruits, vegetables or glazes, such as honey, mustard or orange, will help give such a meat dish an appetizing look. To impress your guests, make small cuts in the meat and insert clove buds into them at equal distances from each other - this will not only give the meat a unique spicy aroma, but will also make it the main decoration of the holiday table. Just in time, the New Year's menu will include meat baked with pineapples, meat with bacon "New Year's Romance", New Year's meat with carrots or turkey breast marinated in oranges, and for true gourmets we recommend preparing pork tenderloin in an orange glaze.

Pork tenderloin with orange glaze

Ingredients:
2 kg pork tenderloin,
3-4 cloves of garlic,
1 teaspoon salt,
1/4 teaspoon dried thyme
1/4 teaspoon ground ginger,
1/4 teaspoon ground black pepper.
For the glaze:
1 glass of orange juice,
1/3 cup cold water,
1/4 cup sugar
1 tablespoon mustard,
1 tablespoon cornstarch.

Preparation:
Preheat the oven to 180 degrees. Mix the garlic, salt and spices passed through a press and rub the resulting mixture onto the pork. Place the meat in a shallow pan and bake for 1 hour. Meanwhile, combine orange juice, sugar and mustard in a saucepan and heat over medium heat. In a small bowl, stir cornstarch and water until smooth. Add to orange juice and bring to a boil. Cook, stirring, 2 minutes. Reserve 1 cup of the glaze for serving and pour the remaining glaze over the pork. Bake for another 20 to 40 minutes until the meat is cooked through, brushing the meat occasionally with the remaining glaze. Let the pork sit for 10 minutes before slicing. Serve the meat with the heated glaze in a gravy boat.

Chicken, turkey or duck, baked whole, look no less impressive on the New Year's table. For example, you can make chicken with rosemary potatoes, baked chicken with mushrooms, stuffed chicken, duck with potatoes or baked duck with apples.

Meat dishes for the New Year 2018 are not only hot dishes, but also all kinds of salads and appetizers. In the coming year, meat is welcome in the holiday menu absolutely everywhere, even in baked goods, so meat salads, canapés with ham, meat rolls, jellied meat, aspic, pancakes stuffed with meat, lavash envelopes with meat, as well as tartlets, pies and pies with meat fillings will be more relevant than ever.
Boil carrots in a small saucepan. In another pan, boil the turkey in salted water along with one onion, cut in half. When the carrots and meat are cooked, cool them and cut them into small cubes. Set aside a few lettuce leaves for decoration and chop the remaining leaves. Finely chop the onion and scald with boiling water to remove the bitterness. Mix turkey meat, carrots, onions, chopped champignons, lettuce, chopped herbs and mayonnaise in a salad bowl. Add salt to taste. Place salad on top of leaves on a serving plate. Before serving, the dish should sit in the refrigerator for 2-3 hours.

As you can see, meat dishes for the New Year 2018 can be very diverse. The holiday is the best time for culinary experiments, so don’t be afraid to show your imagination, try new things and surprise your loved ones. Have a delicious New Year!

Few holidays or dinners in restaurants are complete without hot dishes. As men say, salads alone won’t fill you up! Therefore, the New Year's table should also please the guests. It can be all kinds, assorted vegetables with mushrooms in pots and even breaded rolls, deep fried.

But I still want hot meat dishes. It is not at all necessary to serve, pieces or juicy.

After all, New Year is magic and food should be unusual! Therefore, even cutlets in the hands of a skillful housewife turn into luxurious “drifts” with a delicate cheese cap, or foreign sausages with a tricky name. And instead, playful hedgehogs immediately appear, which will delight not only children, but also adults with their appearance.

Friends, most likely everyone knows that, in addition to the Christmas tree, it has long been an integral sign of the New Year?!

Of course, tangerines and their amazing citrus aroma. In addition, they can not only be placed next to an elegant spruce to lift the festive mood. They will be able to perfectly soak chicken in orange juice and give fabulous pleasure to the eaters.

And today we will talk about all this in today’s magnificent selection.

The night from thirty-first to first is truly royal! And how can we leave her without the most important royal symbol - the crown?

Loin with ribs is perfect for this most beautiful edible decoration for a feast. All that remains is to fill it with delicious filling, bake and, if desired, cover it with a shiny red-brown glaze made from soy sauce with sugar, spices and lemon juice.

We will need:

• Loin for 8 ribs – 2 pcs.
• Egg, onion - 2 pcs.
• Breadcrumbs - 1/3 cup.
• Sunflower oil – 2 tbsp. l.
• Salt – 1 tbsp. l.
• Ground black pepper, thyme - 1 tsp each.
• Parsley, spinach, cilantro - 1 bunch each.

Preparation:

1. Since the loin will need to be shaped into a crown, the ribs will need to remain on the outside and the meat on the inside. But there is usually a lot of pulp on the bones and it will not allow us to bend the piece in a semicircle.

Therefore, you need to cut off a small part of the strongly protruding tender meat, which is then quite suitable for preparing the filling.

If the loin was together with the vertebrae, then it is better to cut them down or disconnect them from each other, because they also will not allow the bending procedure to be performed.

2. So that the structure in its upper part resembles teeth, cut off a layer of pulp from the bones about 2.5-5 cm thick (depending on the length of the ribs).

3. Now you can turn the piece over, for the convenience of further actions, and cut off the remaining meat layer between the “teeth”. The bone tips themselves must be checked by touch and any splinters removed from them.

4. Repeat all these manipulations with the second loin. In a saucer, combine 2/3 salt and half the spices (pepper and thyme). Rub the meat thoroughly with this mixture.

5. You can begin to form the “crown”.

To do this, fold both prepared loins with the ribs outward and carefully bend them towards each other in semicircles. Now you can wrap it with two meters of cotton twine or connect it at the ends of the bone so that the round shape is firmly held.

Perhaps for the first time, for tying, you will need the help of a second person in this matter.

The tails of the rope can be cut off just above the knots so that they do not interfere. All that remains is to slightly correct the design so that the exposed intercostal distance is approximately the same around the entire circumference.

6. You can bake it in this form, but it will be much more interesting to do it with a filling that consists of minced meat and fresh herbs. Its juice will add more flavor and the meat will become incredibly tasty.

It is worth twisting the trimmings of the loin, which were made at the beginning, and the onions along with parsley, spinach and cilantro. Add the remaining salt and spices, breadcrumbs and beat in fresh eggs. Knead this unusual cutlet mixture thoroughly.

Do not forget that cilantro is a rather piquant herb in terms of taste. Therefore, add it only if you have nothing against such piquancy.

7. Cover the bottom of a deep baking sheet with a double sheet of foil. It is advisable to place its edges on the sides so that the juice collects inside and does not leak out. Place our meat crown in the center.

8. Place a mound of minced meat on top in the middle, and simply coat the bottom with it. It will absorb excess juice from the loin during baking.

By the way, the filling can be absolutely anything! Pilaf, couscous, and stewed vegetables will look great. It’s just better to add them ready-made, 15-20 minutes before the loin is fully cooked.

9. All that remains is to wrap the bottom layer of “meat coating” with a wide foil tape folded several times.

And in order to avoid blackening of the “crown teeth” due to high temperature, it is necessary to also cover the protruding ribs in small pieces. Place in an oven preheated to 180 degrees for 2-2.5 hours. Be sure to periodically water our masterpiece with the secreted juice.

This will not only prevent the pulp from drying out, but will also give the dish a magnificent appearance.

10. Readiness can be easily checked with a cooking thermometer (the temperature inside the composition should be at least 75°C). Or make an incision from which clear juice should flow. If a slightly cloudy liquid or blood comes out, you need to bake it some more.

11. Cool the finished “crown” a little and remove all the foil. Carefully transfer it to a huge festive plate and garnish with herbs, baked potatoes or any other side dish. Even freshly chopped vegetables will be an excellent companion to meat.

Don't forget to also remove all binding threads.

It is better to cut the dish in front of all the guests so that they also have time to enjoy the created beauty.

Appetizing snow stacks made from minced meat for a festive feast

I don't want chops and meatballs anymore. Ordinary cutlets will somehow be out of topic at the holiday...

But if you give them the shape of a nest and fill it on top with cheese, egg and vegetable layers in the form of a slide, and even pour it with hot sauce, then an excellent hearty hot dish immediately with a side dish will be very impressive.

Moreover, it will look like stacks covered with snow.

We will need:

• Minced meat – 500 gr.
• Cheese – 120 gr.
• Boiled chicken eggs – 3 pcs.
• Onions, raw potatoes – 2 pcs.
• Raw egg yolk – 1 pc.
• Mustard and sunflower oil - 2 tbsp. l.
• Butter – 1.5 tbsp. l.
• Liquid mustard – 1/3 tsp.
• Salt, ground black pepper - to taste.

Preparation:

1. First you need to prepare a delicious spicy white filling in the form of homemade mayonnaise.

To do this, pour oils (sunflower and mustard) into a jar or deep bowl, add liquid mustard, a pinch of salt and carefully place a fresh yolk in the middle, being careful not to damage it. Place the blender attachment directly above the egg part and quickly beat until thick, snow-white sour cream forms. Place in the refrigerator to cool slightly.

If you don’t want to bother for a long time, you can use regular store-bought mayonnaise, but the sauce made with your own hands is much tastier.

2. Chop the onions into small cubes and saute them in butter until golden brown. Turn off the heat and let the aromatic fry cool slightly.

3. Salt the prepared minced meat from any meat and season with ground pepper, mix well and make cutlets in the form of round flatbreads with a small notch inside.

It is needed so that the components of the “stack” do not crumble and hold their shape well during baking.

4. Grind raw peeled potato tubers, boiled eggs without shells and hard cheese using a grater with medium holes.

You should not mix the ingredients, because they must then be laid in separate layers.

5. It’s time to lay out the ingredients on the meat base. The fried onion will go first. You can also add fresh slices, but it will not add the slight piquant note of the vegetable stewed in oil.

6. Place egg curls on top and cover with potato chips.

They need to be laid out in such a way as to create a semblance of a mop. Be sure to pour our chilled homemade spicy mayonnaise so that it saturates the potatoes under temperature.

7. Then sprinkle everything with cheese crumbs and grease again with the remaining sauce, which will prevent the cheese cap from hardening.

8. All that remains is to preheat the oven to 180 degrees and bake the “stacks” for half an hour.

Although the dish does not look very intricate, it is very tasty and looks beautiful when served. Everyone eats these “snow stacks” with great pleasure!

Delicious New Year's zrazy Crazy hedgehogs

These zrazy are quite unusual both in appearance and in their double filling. After all, usually the filling is wrapped in the top layer and such a “cutlet with filling” is fried. But we will wrap a boiled egg in minced meat, which we will stuff with a cheese and vegetable mixture. And we'll bake it in the oven.

And the vermicelli stuck into their “backs” will give them an external resemblance to forest inhabitants.

We will need:

• Minced meat – 750 gr.
• Cheese – 300 gr.
• Boiled chicken eggs – 10-15 pcs.
• Fresh egg – 1 pc.
• Crumb from plastic bread – 3 pcs.
• Boiled carrots – 2 pcs.
• Garlic clove – 2 pcs.
• Onion – 1 pc.
• Sour cream, milk - 3 tbsp. l.
• Ground black pepper, salt - to taste.
• Vermicelli, greens - for decoration.

Preparation:

1. Cut peeled boiled eggs into halves. For now, put the whites aside, because we need them in whole “boats,” but take out the inner part and put it in a deep cup.

Mash the yolks with a fork and immediately grate the boiled carrots and hard cheese into them. Pass the garlic cloves through a press. Add salt and mix with sour cream into a homogeneous mass.

2. Take the mixture with a teaspoon and carefully fill the halves of the egg whites with it so that they can then be combined back into the egg.

3. Add chopped bread crumb, finely chopped onion and a pinch of salt and pepper to the minced meat. Pour in the milk and knead the cutlet mixture thoroughly.

4. Pinch off large lumps from the meat ball, scoop them out thoroughly and then form them into flat cakes. Place a stuffed egg in the center of each of them.

5. Wrap the minced meat so that you get a beautiful, slightly oblong zraza.

6. Pull one end of the double-stuffed cutlet into a cone shape and lift it slightly upward. Stick a black peppercorn into the very tip to create a spout. Eyes can also be made from peas.

7. Place the hedgehog bodies on a parchment-lined baking sheet. Then beat a fresh egg with a pinch of salt and coat all the meat pieces with it.

Break long noodles into approximately equal pieces and stick them into each one at a time so that it looks like bristles, slightly tilted away from the “muzzle.”

8. Preheat the oven to 180 degrees and bake interesting zrazy for 35-40 minutes.

9. Serve with any side dish surrounded by chopped herbs.

It's especially good served with fried French fries for the holidays. Your guests will be absolutely delighted with these festive “hedgehogs”.

Delicious cauliflower with minced meat and bacon, baked whole (+ video)

This dish is so amazing that your guests will not immediately be able to figure out what’s what and guess that the basis of the dish is a whole forkful of cauliflower. Plus with meat and wrapped in strips of bacon.

When baked, the bacon fat evaporates and imbues the meat underneath with its juice and flavor. Due to this, it also ends up with a slightly smoky aroma and a taste as if the dish was baked over an open fire somewhere on the grill.

Cauliflower with minced meat and bacon

The dish looks gorgeous on the holiday table and smells delicious. And needless to say, it’s eaten with lightning speed!

We will need:

• Cauliflower forks - 1 piece (I have 900 g).
• Minced meat – 650 gr.
• Bacon – 1 package 200 gr.
• Onion – 1 pc.
• Fresh carrots – 0.5 pcs.
• Raw egg – 1 pc.
• Parsley – 15 gr.
• Spices – 0.5 teaspoon.
• Salt, ground black pepper to taste.

Preparation:

1. First you need to process the cauliflower. It is necessary to remove the cover leaves from it and rinse it thoroughly in water. It is advisable to leave it in it for about 15 minutes in order to clean it and from possible bugs that could crawl into the middle to feast on the juicy pulp.

Remove the protruding stalk so that the cabbage can be placed evenly. Then let the water drain and dry with paper towels if necessary.

2. Prepare minced meat, it can be any kind, either twisted yourself, or bought in a store. The only thing is that it is not advisable for it to be too fatty. We already have a fair amount of it evaporated from the bacon.

3. Cut the onion into very small cubes. In this case, it is not advisable to twist it so that the minced meat does not turn out too liquid. His task in this case will be to stay on the cabbage fork.

And to make the minced meat more colorful and the dish even more beautiful, cut the carrots into the same small cubes. Add both vegetables to the meat.

Also, for color and taste, add finely chopped parsley to the mixture.

Add spices, salt and ground black pepper, all to taste and desire. And also break the egg. Knead the mixture thoroughly until smooth.

4. Prepare a baking dish of suitable size. It is desirable that it has small sides. When baking, fat will be released, and it will need a place where it will drain.

Place the cabbage in it and apply the minced meat directly on top, in an even layer about 1.5 cm thick. It is good to press it with your hands. The layer should not fall off.

To make it hold as well as possible, wrap the forks with the meat coat in strips of bacon. When finished, press the strip tightly with your hands.

5. Place the finished product along with the mold in the oven, which should be preheated to 180 degrees. Bake in it for exactly 1 hour.

At the end of cooking, remove the pan and immediately remove the fork and place it on a dish. You can get it out using two flat and wide spatulas.

Cauliflower - served on a plate

It is better not to leave it in shape for a long time. Quite a lot of fat has been released from the meat and bacon, and it is not advisable for it to be absorbed back.

Cut the cabbage into portions. Makes 5 servings. You can serve with tomatoes and any sauce. I had one, and it turned out to be just right.

Cauliflower baked whole in the oven with minced meat

This dish contains both a side dish and meat. Therefore, it is very convenient to serve it in portions.

A piece of cauliflower in a minced meat coat with bacon

And of course, the dish turns out simply incomparably beautiful. If you want to amaze your guests, then be sure to prepare it. They definitely haven’t tried anything like this before!

It is perfect for celebrating the New Year like no other. Despite the meat, it is quite light. After eating a piece, no one will feel that they have eaten too much. And he will also be able to enjoy salads and snacks.

Friends, here is the recipe video. Take a look and you can see for yourself how easy it is to prepare!

But despite this it’s simple, it’s still more than delicious!

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Moldavian holiday sausages Mititei made from minced meat

If you like pork chops and all kinds of minced meat cutlets, then you will definitely like this dish originally from Moldova. It tastes very much like homemade sausage, but it doesn’t have to be stuffed into an intestinal wrapper and smoked for a long time.

It is enough to prepare special minced meat and fry it in the form of elongated sticks in a large amount of oil. Spice lovers can add their favorite seasonings at the stage of kneading the minced meat, or prepare spicy hot sauces for mititei.

We will need:

• Meat (pork, beef, chicken) – 250 g each.
• Lard – 100 gr.
• Meat broth - 3/4 cup.
• Garlic clove – 8 pcs.
• Soda, vinegar - ½ tsp each.
• Ground black pepper, thyme, salt - to taste.
• Sunflower oil - for deep frying.

Preparation:

1. Grind the meat, lard and garlic cloves in a meat grinder with a small wire rack to make the minced meat more uniform. Season immediately with pepper, thyme and salt.

2. Pour in half the cool broth and slaked soda with vinegar. Knead the minced meat thoroughly until it becomes a thick paste.

Slaked soda promotes better adhesion of ingredients and allows sausages not to lose their shape during frying.

3. Place the meat mass on the table and start beating it on the table for a quarter of an hour. Periodically add the remaining broth in small portions. You should get very elastic, homogeneous minced meat, like for sausage. Let it sit in the refrigerator for 3 hours.

4. With oiled hands, form oblong thin round sausages up to a maximum of 15 centimeters in length. Try to make them the same thickness of 1.5-2.5 cm.

5. Heat enough oil in a deep frying pan so that the mitites floating in it float.

Let them fry until golden brown on one side. Then, carefully so as not to burn yourself, turn it over and wait for a tender crust on the other side.

6. The finished meat dish must be served hot. The best side dish is mashed potatoes, but vegetable salad also harmonizes perfectly with mititei.

2. Heat a deep frying pan and pour a couple of tablespoons of soy sauce with sunflower oil into it. Fry the prepared chicken legs in this mixture until a tender crust appears.

3. Place the drumsticks on a plate to cool while we make the marinade.

4. In a cup, combine the garlic passed through a press, chopped ginger root, cognac and the remaining soy sauce. Season with pepper and salt and mix everything well to obtain a homogeneous mixture.

Ginger root can be replaced with 1 tbsp. l. ginger paste.

5. Marinate the fried chicken in a spicy sauce for a third of an hour. You can carefully pour the delicious marinade into the pocket with a spoon.

6. In the meantime, peel the tangerines and take them apart. Remove seeds and white strings. You should get absolutely clean orange pieces.

7. Stuff one or two slices at a time into the slits in the chicken legs. Make juice from 10 pieces of fruit. Place the remaining parts in the frying pan in which the drumsticks were fried.

Place the chicken there along with the marinade and pour in the tangerine juice. Add a couple of pinches of sugar.

8. Mix everything well and simmer over low heat for 15-20 minutes, covering with a lid.

Not only the drumsticks, but also the tangerine sauce itself will be very tasty, so you should put it on portioned plates or a large dish along with the liquid part.

Chicken is a fairly light dish, so everyone can eat a couple of legs. Take this into account when you cook and be sure to prepare extra.

Video on how to make surprise meat muffins

And such a dish can be served not only as a hot dish. It is also good as a hot portioned snack. It also uses minced meat and bacon, as in the cabbage recipe.

Inside each cupcake a delicious pleasant surprise awaits all guests. In addition, the muffins themselves are saturated with the aromas of smoked meat and turn out very juicy.

After all, due to the fact that the muffins are baked in molds and wrapped in strips of bacon, all the meat juice remains inside. Only unnecessary fat will drain off. The top cheese crust also contributes to juiciness. It also prevents the juice from evaporating.

While there is time, you can try the dish and prepare it as a rehearsal before the New Year. Basically, like everyone else.

You can surprise your guests for the New Year with these easy-to-prepare, but amazing-tasting hot meat dishes.

And if it seems that they do not look very festive, then set the table with beautiful dishes, elegantly folded napkins, crystal wine glasses and shiny cutlery. For a more romantic and fairy-tale atmosphere, add candles, Christmas tree decorations and garlands in the form of shining beads.

Create a feeling of comfort and joy, as it was in childhood. Remember how hard your parents tried to decorate their house and decorate the table for you. Involve your household in the process and set yourself up for a happy time.

Bon appetit and have a delicious New Year celebration with hot meat dishes!

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