The mistress of the upcoming 2020 will be white (metallic) rat. And she, as you know, the beast is omnivorous. And you can not limit yourself when choosing festive dishes for the New Year's table. The main hot meat dish can become a real masterpiece if you use one of our recipes. And we will try to choose for you all the best.
Pork stuffed with pears
We are accustomed to a combination of meat and fruits, both in cold and hot dishes. But most often it is so cooked and served by a bird. For example, goose baked with apples. Or chicken salad with pineapples. But in fact, pork is also perfectly combined with fruit. And today we will share with you a delicious recipe baked with pork pears.
For dishes you need:
- pork, cervical, about 1.5 kg;
- pears, several pieces;
- Red wine, about 100 ml;
- Creamy oil, about 100 grams;
- chopping salt and black ground pepper;
- a couple of tablespoons of vegetable oil;
- Seasoning for meat.
Wash meat and wash it with a paper towel. Make deep cuts to get harmonica. Meat should not be very disintegrated, so do cuts neatly.
Melt the butter and mix with olive. Add salt there, pepper and spices. The resulting mixture thoroughly dear all meat. Put the meat into a deep bowl and tightly wrap the food film. Pork must marinate at least one and a half hours. You can leave for two.
Meanwhile, prepare pears. Wash them, dry, cut in half, and then clean the tails and stones. After that, make them not very thin slices. When the meat is neglected, get it out and put a pear slices in every cut. You can make the edges of the toothpicks so that the pear gives more juice meat, but it is not necessary.
Stuffed pork neck put on a baking sheet and send into the oven, heated to 220 degrees. The baking sheet must be put on the upper shelf of the oven. And make sure that it is not burdened. When a ruddy crust appears, get meat. Dog temperatures up to 180 degrees. Pour the meat wine. And put back to bake. But already on the bottom shelf. It is important. Bake until readiness, periodically watered wine and spiced mixture from the battle.
The baking will leave from an hour to one and a half. And after the meat is ready, do not remove it immediately. Close the full foil and let me stretch in the oven for another 15-20 minutes. The finished dish will undoubtedly decorate any festive table and will have to taste even the most demanding gourmet. By the way, you can feed it both hot and cold.
Roll with prunes
No one will no longer surprise with cuts from different sausages, smoked, etc., as if intuitively it was decorated. But the delicious and beautiful roll will decorate any New Year's table. And guests will be able to appreciate the culinary skill of the hostess.For the preparation of the roll need:
- Chicken meat, near kilogram;
- pork, cervical, approximately half a cell;
- prunes, a few pieces;
- Dry Adzhik and seasoning for meat to your taste;
- Half a teaspoon salt and pepper.
You can take, in principle, any part of pork and chicken. But so that the roll turned out to be delicious and juicy, it is better to choose the cervical pork and meat with chicken fences, pre-removed from the bone. Also need to remove the skin with chicken thighs. Both types of meat should be cut into the layers of the middle thickness and repel. After that, sprinkle meat and chicken with salt, pepper and seasonings and carefully wipe.
Spread the food film on the table. Soak for a few minutes prunes in boiling water. After - put it with small pieces. When everything is ready, proceed to the formation of the roll. Put pork pieces. From above - pieces of chicken. Put all the pieces of prunes. Using the film, wrap the roll. Complete the roll with spices. Optionally, you can add ground walnuts into the sprinkle, it will give piquant to the dish.
Put the shaped roll in foil and wrap carefully. After that, put on the tray. It will be baked for about two hours at 180 degrees. But that's not all. After you pull the roll out of the oven, in no case do not unfold it. Purchase to a large plate and give away a small cargo. In this form, it should be ruined for a few more hours, and better - all night. Only after that it can be deployed and submitted to the table. If you wish, you can cut the roll before serving on the table.
Stuffed Barans Noga
Tired pork and chicken? Want to file something unusual for the festive feast? Then we offer you a recipe stuffed lamb, baked with spices in the oven. To do this, you will need the following ingredients:
- leg of lamb;
- Mushrooms, about 400 grams;
- Creamy oil, about 100 grams;
- vegetable oil, several tablespoons;
- Thyme, rosemary, salt and pepper to taste.
Raisin of this dish in mushrooms. Of course, if you do not have time or opportunity, you can take the most ordinary champignons. The dish still turns out to be delicious. But it turns out much more tastier if you take several types of mushrooms and mix them. Then the taste will be very bright and saturated.
So for a start, you need to prepare mushrooms. Clean them, cut the medium sized pieces, and soak them for a while. While mushrooms are soaked, make meat preparation. Wash it under running water and dry with paper towels. Then make a deep incision and remove the bone.
Put creamy and vegetable oil on the pan. When everything melt, put mushrooms there and fry, and then turn them. After about 20-30 minutes, the mushrooms will be ready. Put them in a cut, where there was a bone. After that, connect the edges of the cut. You can bind to their skeins, and you can sew a thread that you need to pull out after the meat is ready.
Put the lamb on the tray that can be pre-noted with foil. Bake the leg, you need to bake about one and a half hours in the oven, dried up to 220 degrees. You can serve immediately after cooking. Vegetables baked on the grill are well suited for a barrier.