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What To Cook For The New Year Not From Pork: Hot Recipes With Photos And Videos
What To Cook For The New Year Not From Pork: Hot Recipes With Photos And Videos

Video: What To Cook For The New Year Not From Pork: Hot Recipes With Photos And Videos

Video: Full Pork Cooking In Curry And Fry / 50kg Pork / Pork Recipe In Tamil / Aachi Gramathu Samayal 2022, December
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Pork-free: a menu for the 2019 meeting

New Year's feast 2019
New Year's feast 2019

Traditionally, when drawing up a menu for a festive feast, housewives try to take into account the tastes of the totem animal in order to attract good luck and prosperity to their home. The symbol of 2019 is the Yellow Earth Pig (Boar), so it is not recommended to cook pork. However, the New Year's menu can please with its variety, because there are many delicious hot dishes from lamb, beef, poultry and fish.

Content

  • 1 Ruddy duck stuffed with bread

    1.1 Video: duck in orange juice and soy sauce

  • 2 Baked mackerel with tartar sauce

    2.1 Video: Mackerel stuffed with mushrooms and tomatoes

  • 3 Roast lamb with onions

    3.1 Video: leg of lamb baked in the oven

  • 4 Cheese-breaded chicken fillet chops

    4.1 Video: Chicken chops with paprika and garlic

Ruddy duck stuffed with bread

Duck baked in the oven is always the centerpiece of the festive table. In this recipe, it is proposed to marinate it in spices and stuff with crumb of fresh bread.

Duck
Duck

Fresh duck skin should be free of any damage, including bruising, bruising, dents or tears

Products:

  • 1 duck;
  • 300 g of bread;
  • 5 cloves of garlic;
  • 50 ml olive oil;
  • 6–8 black peppercorns;
  • 1 tsp sea ​​salt;
  • 3 tbsp. l. lemon juice;
  • 1 glass of water.

Recipe:

  1. Wash the duck.

    Duck rinsing
    Duck rinsing

    It is convenient to wash the duck in a deep basin

  2. Then dry and pluck out the remaining feathers with tweezers.

    Preparing duck for pickling
    Preparing duck for pickling

    The remaining feathers will give the duck a burnt flavor, so remove them

  3. Cut off the sebaceous glands at the tail of the carcass.

    Sebaceous glands in a duck
    Sebaceous glands in a duck

    If the sebaceous glands are not cut off, then the whole carcass will have a very unpleasant taste and smell.

  4. Pass the garlic through a press.

    Chopping garlic
    Chopping garlic

    Using a press, you can quickly and easily chop the cloves of garlic

  5. Grind pepper in a mortar.

    Black pepper in a mortar
    Black pepper in a mortar

    Grinding peppercorns in a mortar releases the flavor of the spice well

  6. Measure out the correct amount of oil.

    Olive oil
    Olive oil

    Combined with garlic and lemon juice, olive oil creates the perfect marinade

  7. Squeeze lemon juice.

    Lemon juice
    Lemon juice

    Use a glass press to make lemon juice

  8. Prepare the right amount of salt.

    Sea salt
    Sea salt

    Try to use sea salt in this recipe.

  9. Heat all the ingredients for the marinade in a skillet.

    Reheating the duck marinade
    Reheating the duck marinade

    Heat the marinade literally 3-5 minutes

  10. Cut the crumb of white bread into cubes.

    White bread crumb
    White bread crumb

    For the filling, a loaf or roll is suitable

  11. Coat the duck with the cooled marinade, put the bread inside and secure the hole with a skewer.

    Preparing the duck for roasting
    Preparing the duck for roasting

    The better you fix the hole in the carcass, the more juicy the bird will be.

  12. Place the carcass in a mold, pour in water and bake in the oven for 2–2.5 hours.

    Baked duck
    Baked duck

    The finished duck gets a golden, appetizing crust

  13. Serve the poultry in portions on a wooden board.

    Duck stuffed with bread
    Duck stuffed with bread

    Poultry is best eaten hot

Video: duck in orange juice and soy sauce

Baked mackerel with tartar sauce

For those who prefer fish, there is a win-win recipe for oven-baked mackerel. Aromatic fish is served with a spicy tartar sauce, which emphasizes its rich taste.

Mackerel
Mackerel

Mackerel is not only tasty, but also extremely beneficial for the cardiovascular system.

Products:

  • 3 mackerels;
  • 2 lemons;
  • 1 onion;
  • 7–8 black peppercorns;
  • 1 tsp sea ​​salt.

For the sauce:

  • 150 g mayonnaise;
  • 150 g 20% ​​sweetened;
  • 7 pickled cucumbers;
  • 70 g of herbs (dill, parsley, basil);
  • 1 tbsp. l. lemon zest;
  • 1/3 black pepper powder;
  • 1/3 tsp sea ​​salt.

Recipe:

  1. Remove the fish's heads.

    Mackerel head removal
    Mackerel head removal

    Try to cut off the fish's head just below the gills

  2. Gut it.

    Gutted and Headless Mackerel
    Gutted and Headless Mackerel

    Especially carefully clean the dark shells lining the abdominal cavity of the mackerel, as they will make the dish taste bitter

  3. Chop the onion.

    Chopped onion
    Chopped onion

    Cut the onion into half rings

  4. Slice a lemon.

    Lemon
    Lemon

    Take lemon without fail fresh and juicy

  5. Grind salt and pepper in a mortar.

    Spices ground in a mortar
    Spices ground in a mortar

    Grinding in a mortar releases aroma and flavor from the peppercorns

  6. Rub each fish with pepper and salt, put onions and lemon slices into the belly. Cover the baking sheet with foil, put the fish on it and cover with the second part of the foil. Bake the mackerel in the oven for 40-50 minutes.

    Mackerel on a baking sheet
    Mackerel on a baking sheet

    Do not wrap the fish too much in foil, it should get a delicious crust in the oven

  7. For the sauce, cut the cucumbers very finely.

    Sliced ​​pickled cucumbers
    Sliced ​​pickled cucumbers

    Cut the cucumbers with a sharp knife

  8. Rinse the herbs.

    Pure greens
    Pure greens

    After rinsing the greens, pat dry with a towel.

  9. Chop it finely.

    Chopped greens
    Chopped greens

    The finer you cut the herbs, the more uniform the sauce will be.

  10. Rub the lemon zest.

    Lemon zest
    Lemon zest

    Lemon zest gives the sauce an incredible flavor

  11. Combine mayonnaise and sour cream.

    Mayonnaise and sour cream for the sauce
    Mayonnaise and sour cream for the sauce

    Use a deep bowl to make the sauce.

  12. Add herbs, cucumbers and all other ingredients.

    Making sauce for fish
    Making sauce for fish

    Tartar sauce is suitable not only for mackerel, but also for all types of fish, except, perhaps, halibut and flounder

  13. Let the sauce stand for 10 minutes.

    Ready-made tartar sauce
    Ready-made tartar sauce

    During the proving, the sauce will acquire a uniform texture.

  14. Place the arugula leaves on a plate.

    Arugula
    Arugula

    Arugula is an irreplaceable salad for serving and accompanying fish dishes

  15. Put two tablespoons of sauce on it, and on top - ready-made mackerel.

    Ready-made mackerel with tartar sauce
    Ready-made mackerel with tartar sauce

    Serve the fish hot for the tastiest

Many people dislike mackerel for its rich fishy smell. However, this fish in combination with lemon and onion is surprisingly transformed. Oven baking gives it a golden brown crust, while spicy fresh sauce and arugula add a restaurant-like quality to the serving. A little tip for those who don't like onions - replace it with garlic.

Video: mackerel stuffed with mushrooms and tomatoes

Roast lamb with onions

Delicate, juicy lamb meat saturated with aromas of spices and onions is a great option for a hot dish for the New Year's table. For a side dish, you can serve baked potatoes, or you can please the Yellow Boar and make pumpkin puree.

Lamb shoulder
Lamb shoulder

Lamb shoulder - the most suitable meat for a long stew

Products:

  • 1.3 kg lamb
  • 5 cloves of garlic;
  • 2 onions;
  • 4 tbsp. l. vegetable oil;
  • 1 hot pepper;
  • 1.5 tsp. salt;
  • 1 tsp black pepper;
  • 1/2 tsp cumin;
  • 1/2 tsp. paprika;
  • 2 tbsp. boiling water.

Recipe:

  1. Peel the garlic.

    Garlic
    Garlic

    Garlic is easily peeled off by rolling the cloves on the board with pressure

  2. Cut it into slices.

    Chopped garlic
    Chopped garlic

    Garlic for this dish can be cut large

  3. Peel hot peppers from seeds.

    Removing hot pepper seeds
    Removing hot pepper seeds

    After removing the hot pepper seeds, be sure to wash your hands with soap and water.

  4. Chop the pulp of the pepper.

    Chopped hot peppers
    Chopped hot peppers

    It is better to cut hot peppers into smaller pieces.

  5. Chop the onion into half rings.

    Chopped onion in half rings
    Chopped onion in half rings

    To prevent the onion from losing its juice and flavor, cut it with a sharp knife.

  6. Fry it for 1 tbsp. l. oils.

    Fried onions
    Fried onions

    Onions must be fried until golden

  7. Cut the blade into large pieces. Season with salt and pepper and place in a skillet with butter (3 tablespoons).

    Preparing lamb for frying
    Preparing lamb for frying

    Throw the meat into hot oil, so it will get a crust that will not let the meat juice disappear

  8. Fry the lamb over high heat.

    Roasting lamb
    Roasting lamb

    Do not be afraid of a large fire when roasting meat, this keeps the lamb juicy

  9. After 5 minutes, turn the meat over and fry the other side.

    Continue browning lamb
    Continue browning lamb

    A rosy crust on the surface of the meat indicates that all juices remained inside the fibers.

  10. Heat the cumin and paprika in a dry skillet.

    Zira and paprika
    Zira and paprika

    Heating the spices will help release their aroma.

  11. Place all ingredients in a heatproof saucepan. Pour in boiling water and simmer in the oven for 50 minutes.

    Ready stewed lamb
    Ready stewed lamb

    Lamb can be served on the table in the same form in which it was baked

Lamb is a non-trivial solution for the New Year's table. This dish has many advantages: firstly, the roast can be prepared in advance and kept in a weakly heated oven until serving. Secondly, the longer the meat is infused in its own juice, the tastier and softer it will be.

Video: leg of lamb baked in the oven

Cheese-breaded chicken fillet chops

Juicy chicken chops in a crispy cheese shell are an excellent hot dish that will appeal to both adults and children.

Cheese-breaded chicken fillet chops
Cheese-breaded chicken fillet chops

For chicken chops in a cheese crust, only hard cheeses are suitable

Ingredients:

  • 600 g chicken fillet;
  • 1 tsp salt;
  • 1/2 tsp black pepper;
  • 4 tbsp. l. mayonnaise;
  • 2 tbsp. l. starch;
  • 1 egg;
  • 150 g of cheese;
  • 1 tbsp. l. soy sauce;
  • 4 tbsp. l. flour (for breading);
  • 4 tbsp. l. crackers;
  • 4 tbsp. l. vegetable oil.

Recipe:

  1. Cut the chicken fillet into chops.

    Chicken fillet pieces
    Chicken fillet pieces

    When slicing, keep in mind that after beating the chicken pieces will become bulkier.

  2. Beat off.

    Preparing meat for chops
    Preparing meat for chops

    Beat meat on a wooden board

  3. Distribute salt and pepper over the chops, lightly rubbing the spices into the meat.

    Adding salt and pepper to meat
    Adding salt and pepper to meat

    While the batter is being prepared, the fillet pieces will have time to slightly marinate in spices

  4. Mix the starch and mayonnaise.

    A mixture of starch and mayonnaise
    A mixture of starch and mayonnaise

    The best way to mix the chicken batter is with a cooking whisk.

  5. Add the egg to the thick mixture and beat everything.

    Adding eggs to batter
    Adding eggs to batter

    The egg will tie together all the ingredients of the cheese chop shell

  6. Grate the cheese. Stir it into the batter.

    Grated cheese
    Grated cheese

    Grind the cheese with a fine grater

  7. Measure out the right amount of soy sauce and add it to the cheese mixture.

    Soy sauce
    Soy sauce

    Choose high-quality soy sauce, thick and not too salty, the taste of cheese breading depends on it

  8. Heat oil in a skillet.

    Preparing to fry the chops
    Preparing to fry the chops

    The chop butter must be very hot for the breading to turn brown and crispy immediately.

  9. Dip each chop in flour.

    Chop in flour
    Chop in flour

    Dipping in flour - the initial stage of creating a dense breading on chicken fillet

  10. Then the meat must be immersed in batter.

    Dip chicken fillet in cheese batter
    Dip chicken fillet in cheese batter

    Thick cheese batter will stick to flour-coated meat

  11. Final action: roll the chop in breadcrumbs.

    Chop in breadcrumbs
    Chop in breadcrumbs

    Crackers will cover the entire surface of the chop in cheese batter and become part of the crisp

  12. Dip the chops in hot oil and fry on both sides.

    Frying chops
    Frying chops

    Make sure that the cheese breading does not burn during frying

  13. Serve the finished dish on lettuce leaves.

    Cheese-breaded ready-made chops
    Cheese-breaded ready-made chops

    Chicken chops in a cheese crust are good with a side dish of vegetables or pickles

Video: chicken chops with paprika and garlic

Prepare several options for hot dishes for family and guests, because the Boar loves abundance. Decorate the table with yellow or red candles, a fruit basket and beautiful dishes, and may the new 2019 bring you good luck and prosperity.

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