New Year's recipes should be special. It is the original decorated thematic dishes on the table that create the very festive mood. These can be made and salads, and hot, and any snacks, and even side dishes.

Top - 5 salads for the new year

For the New Year's table, you should choose hearty snacks with meat ingredients or seafood. Below are the TOP 5 salads with such well-chosen ingredients.

Royal salad with pork and prunes

Ingredients:

  • 450 g of pork pulp;
  • 3 soft boiled potatoes;
  • 100 - 150 g of prunes (seedless);
  • 2 boiled eggs;
  • 2 leaves of parsley and a handful of black pepper with peas;
  • 1 onion;
  • salt;
  • sauce to taste;
  • parsley greens.

Cooking:

  1. Send the pork pulp to boil with onions, parsley and pepper. It is important not to overexpose the meat in water so that it remains soft and soft. Cool and cut into cubes.Also chop boiled eggs and root vegetables.
  2. Pour the prunes into the bowl and rinse first with cold water, and then pour boiling water for several minutes. Cool and cut very finely.
  3. Mix the products, salt and season with the selected sauce.

Garnish the dish with fresh parsley.

Royal with seafood and caviar

Ingredients:

  • 6 boiled eggs;
  • 450 - 550 g squid;
  • 4 boiled potatoes;
  • 1 tbsp. classic mayonnaise;
  • 200 g of chilled crab sticks;
  • 150 g of red caviar;
  • 1.5 tbsp. grated hard cheese;
  • coarse salt to taste;
  • bunch of dill.

Cooking:

  1. The washed squid is immersed in boiling water. After boiling the liquid again, cook them for 1 minute. Cool completely and get rid of all the excess (it is especially important to completely remove the cartilage plate). Cut the rest into small strips.
  2. Coarsely rub egg whites, cheese and boiled potatoes. Crumble the remaining yolks with your hands or with a fork.
  3. Dice crab sticks.
  4. Salt mayonnaise and add chopped dill to it.
  5. Lay the salad in layers in the following order: potatoes, squid, protein, crab sticks, cheese and yolks.

In the process of laying out the ingredients, draw a mayonnaise grid on them and add a few eggs to the “cells”. Garnish the top of the appetizer with the remaining red caviar.

Salad for the New Year "Herringbone"

Ingredients:

  • 150 g of quality cooked sausage;
  • 100 g of green peas (canned food);
  • 1 fresh cucumber;
  • 2 boiled eggs;
  • ½ tbsp finely grated cheese;
  • 1 bunch of fresh dill;
  • cherry, a slice of red pepper and canned corn for decoration;
  • light mayonnaise and salt.

Cooking:

  1. Cut the cucumber with the skin into small cubes.
  2. Chop boiled sausage and eggs in the same way.
  3. Mix the products, pour peas and grated cheese to them.
  4. Salt the appetizer and put it on a dish in the form of a Christmas tree.
  5. Sprinkle the workpiece on top with chopped dill imitating needles.
  6. Cut a star from pepper for the resulting Christmas tree. Put "Toys" out of halves of cherry and corn.

Such recipes for New Year's salads can be slightly changed to your liking. For example, choosing instead of boiled sausage smoked or even any meat.

Puff appetizer with chicken liver and mushrooms

Ingredients:

  • ½ kg of chicken liver;
  • ½ kg of carrots and onions;
  • 600 g of fresh, peeled mushrooms;
  • ½ tbsp coarsely grated cheese;
  • mayonnaise, salt, sunflower oil.

Cooking:

  1. Rinse off the by-product, dry and send in whole slices to fry in oil until cooked. Cool the liver and cut into medium strips. It is important not to overdry the product and at the same time wait until a clear juice begins to flow out of it without blood impurities. This process will take about a quarter of an hour.
  2. Separately, fry the chopped onion with slices of mushrooms and grated carrots with the "Korean" grater.
  3. On a flat dish with a serving ring, first put the cooled offal straws. Spread onions with mushrooms on top, and then carrots and grated cheese.

Spread each layer to taste with salted mayonnaise. Before serving the New Year's table, you need to give the snack time to soak well.

New Year's salad "Malachite bracelet"

Ingredients:

  • 350 g of pre-cooked chicken;
  • 3 boiled eggs;
  • 50 g of cheese;
  • 1 PC. carrots;
  • 4 ripe soft kiwi;
  • classic mayonnaise;
  • salt.

Cooking:

  1. Cook carrots immediately until tender. Cool pre-cooked meat and eggs.
  2. Set a wide glass on a flat plate.
  3. Sprinkle small pieces of boiled chicken around it with the first layer. Salt it on top and grease thickly with classic mayonnaise.
  4. Peel and chop three kiwi with miniature cubes. Pour into meat. The fruits are quite juicy, so you can leave them without sauce.
  5. Divide the eggs into pieces. Rub or crumble separately. Pour the proteins onto the kiwi and apply a layer of sauce on them.
  6. Spread bright finely grated carrots and chopped yolks on top. Salt and coat with mayonnaise.
  7. The last layer will be thin cheese chips.

The remaining kiwi should be cleaned, cut into thin semicircular slices and put on top of the cheese layer. Carefully remove the glass from the bracelet. Hold the snack for a couple of hours in the cold, and then serve it to the guests.

5 best appetizers for the New Year's table

Appetizers to the taste of the hostess can be made both light and nutritious, nutritious. The latter will help guests to wait without discomfort even for the longest cooking hot. Below are the recipes for 5 appetizers, which differ in their original taste and design.

Meat in the test “Chessboard”

Ingredients:

  • a pound of pork pulp;
  • 250 g puff yeast-free dough;
  • a pinch of dry oregano and rosemary;
  • sesame;
  • 3 tbsp. l balsamic vinegar;
  • 1 tbsp. l olive oil;
  • salt.

Cooking:

  1. For such an unusual snack, it is important to choose the right meat piece - it should be pitted and a lot of fat. Rectangular shape, preferably.
  2. Cut the pork along the fibers with medium slices. The optimum thickness is 1 cm.
  3. Cover the meat with a packet, beat off. Marinate the chunks in a mixture of oil, salt, all recommended spices and vinegar.
  4. Take a rectangular piece of dough without rolling. Step 1.5 cm from the edge and cut the rest into thick strips. The last should turn out 7 pieces. Starting from the second, they need to be raised through one.
  5. Lay a slice of meat on the remaining strips of dough. From above, lower the raised ones. Fold back the following strips. Place the meat piece again. Thus distribute all the pork. It will turn out a delicious “chessboard”.
  6. Sprinkle the workpiece with sesame seeds and send on a baking sheet to the oven for half an hour (at 200 ° C).

Cut the prepared meat in the dough into slices and serve with any hot sauce.

Cucumber Boats with Crab Sticks

Ingredients:

  • 2 large fresh cucumbers;
  • 2 long crab sticks;
  • 1 pre-cooked egg;
  • salt and spices;
  • 1 tbsp. l olive mayonnaise;
  • Sweet corn grains to taste.

Cooking:

  1. Rinse the cucumbers thoroughly and cut along.
  2. Remove the flesh inside the vegetables with a small spoon to make recesses for the filling.
  3. Chopped part of the cucumber at random, mix with medium-sized cubes of the cooled egg, chopped chopsticks and corn.
  4. Season with salt and season with spices. Season the salad with the sauce and mix well.
  5. Fill them with "boats".

Serve the appetizer to guests well-chilled.

Classic foreshmak

Ingredients:

  • 1 large carcass of salted herring;
  • 1 sweet and sour apple (better, green);
  • 2 pieces of loaf;
  • 2 boiled eggs;
  • 1 tbsp. l refined oil and the same amount of lime / lemon juice;
  • 2 tbsp. l water.

Cooking:

  1. Thoroughly clean the fish of all unnecessary and free from bones. At least 200 g of pure fillet should remain. Coarsely chop it.
  2. Chop the onions in half rings and pour the juice of the selected citrus. After a quarter of an hour, squeeze and crush a little with a spoon so that juice begins to stand out from the vegetable.
  3. Peel the baton, and pour the pulp with water, let it brew and soak. Wring out.
  4. It is most convenient to transfer all prepared ingredients into a blender bowl. But you can use a meat grinder.
  5. Immediately send refined oil and slices of peeled apple to the rest of the products. You can fill in black ground pepper.
  6. Mix everything and kill until smooth.
  7. Separately finely rub the eggs and combine them with herring paste.
  8. Send the forshmak to infuse and condense in the refrigerator.

Serve the resulting paste on crispy rye toasts or in homemade tartlets.

New Year's pork roll

Ingredients:

  • 400 g pork tenderloin (flat brisket);
  • 2 medium-sized carrots;
  • salt and dried herbs.

Cooking:

  1. Spread an even meat layer on a clean table. You can additionally slightly beat it off with the ribbed side of a special kitchen hammer.
  2. Very finely grate the carrots and put it into a meat piece. Top with salt and any dried herbs. You can experiment with spices to your liking.
  3. Roll up the roll and wind it very tight. This will help keep the workpiece in shape.
  4. Wrap the meat in foil and bake for 45 minutes at 190 ° C.

Fifteen to seventeen minutes before being ready to unfold the coating and allow the treat to brown at the same temperature. Remove thread before serving.

Pita bread with red fish and curd cheese

Ingredients:

  • 1 sheet of thin pita bread;
  • 2/3 Art. curd cheese without additives;
  • 350 g of slightly salted fish (trout, salmon);
  • 1 bunch of lettuce leaves.

Cooking:

  1. Spread a sheet of pita bread and spread with cheese. The latter can be taken more than indicated in the recipe, this will only benefit from the taste of the snack.
  2. Spread lettuce leaves and fish plates on top.
  3. Roll the blank tight roll, cover it with a film and cool. Cut the roll into neat slices.

This is one of the most popular new year cold starters.

Popular recipes for hot dishes

A hot dish usually becomes the main one on the festive table. The main ingredients for it must be chosen, including, given the "preferences" of the symbol of the coming year. For example, in the year of the Rooster, it is forbidden to put chicken on the table, and the Dog does not like treats from fish.

Oven baked beef with tomato sauce

Ingredients:

  • 1 kilo of meat pulp;
  • 1 tbsp. l flour;
  • 3 garlic cloves;
  • 2 onion heads;
  • a mixture of basil, rosemary, pepper and oregano;
  • 3 tomatoes;
  • ½ large carrots;
  • 80 g tomato paste;
  • oil;
  • 1 tsp mustard cereal;
  • coarse salt.

Cooking:

  1. Chop the onion in half rings and fry until golden in oil. Add sliced ​​tomatoes to it. There, send the pasta and simmer the mass for 3-4 minutes. If the sauce is very thick, you can slightly dilute it with boiled water.
  2. Separately, fry the plate of garlic and carrots. The latter is taken in a minimal amount, for color and aroma.
  3. Cut the beef pulp across the fibers in portioned, non-thick slices. Roll in flour and salt on both sides and fry over very high heat until a “blush” appears.
  4. At the bottom of the baking dish put the carrot with garlic and the oil remaining after frying.
  5. Place pieces of meat on top, sprinkle them with all the spices and coat with mustard. Pour in tomato sauce.

Put the container in the oven. First, at high temperature, wait until its contents gurgle, and then cook the dish for a little less than an hour at medium temperature.

Chicken with pineapple and mushrooms with cheese

Ingredients:

  • a pound of fillet;
  • 150 g of mushrooms (champignons are good);
  • a pound of canned pineapple;
  • 2/3 Art. classic mayonnaise;
  • onions to taste;
  • 1 tbsp. coarsely shabby cheese in advance;
  • parsley greens;
  • salt;
  • seasonings.

Cooking:

  1. Cut the chicken into thin slices, beat, season with salt and season with seasonings.
  2. Put the pieces on a baking sheet, spread the mushroom plates with onion cubes slightly fried on any fat on top.
  3. Arrange thin half rings of pineapples over the mushrooms and grease everything with a mixture of mayonnaise, salt and chopped parsley. Sprinkle with cheese.

Bake refreshments in the oven for 40 - 50 minutes at 170 ° C.

Wine stewed turkey

Ingredients:

  • a pound of turkey fillet;
  • 1 onion head;
  • 1/3 head of garlic;
  • a pound of ripe tomatoes;
  • salt;
  • 1 pod of hot pepper;
  • 10 pieces. olives
  • 15 pcs. almonds;
  • 2/3 Art. dry white wine;
  • oil;
  • 1 sprig of fresh rosemary;
  • salt and seasoning.

Cooking:

  1. Finely chopped peeled onions with garlic. Peel the tomatoes and chop coarsely. Rosemary tear off the stem. Hot peppers are very finely chopped (its amount can be reduced to taste).
  2. Cut the meat into medium slices, sprinkle with salt, selected favorite seasonings and fry from all sides.
  3. Pour onion with garlic into a skillet and lightly fry the ingredients together.
  4. Send them halves of pitted olives, rosemary, almonds (whole or halves) and tomatoes. Add salt if necessary.
  5. Cover the food container and simmer for at least 60 minutes, adding white dry wine.

Serve the dish with a dry side dish. For example, rice cooked in any way is well suited to it.

Skewered Chicken Skewers

Ingredients:

  • 2 bird fillets;
  • a small amount of classic soy sauce;
  • 1 tbsp. l lime / lemon juice;
  • 1 tsp liquid honey;
  • garlic;
  • sesame;
  • oil;
  • salt.

Cooking:

  1. For marinade, mix honey, lime / lemon juice and soy sauce without additives. The last will be enough 1 - 2 teaspoons.
  2. Let the mixture brew for a couple of minutes, then add pieces of chicken to it.
  3. Stir, cover the container with foil and put in the cold for 2 quarters of an hour.
  4. String chicken slices on wooden skewers. The latter must be soaked for at least 1 hour in ice water so that they do not burn during the heat treatment of meat.
  5. Fry the kebab in a hot oil in a pan with slices of garlic.
  6. Transfer the workpieces onto a baking sheet and bake for another quarter hour in the oven at medium temperature.
  7. Garnish with sesame seeds before serving.

This is one of the 3 hot chicken that is especially popular among housewives setting the festive table in winter, when it is not possible to cook kebabs in nature.

Pork chops in the oven with cheese and tomatoes

Ingredients:

  • a pound of pork;
  • onions to taste;
  • 1.5 tbsp. coarsely grated cheese;
  • 2 to 4 soft tomatoes;
  • 2 tbsp. l French mustard
  • fresh garlic to taste;
  • classic mayonnaise;
  • salt and pepper.

Cooking:

  1. Slices of pork (no more than 2 cm thick) beat, put on an oiled baking sheet and cover with thin slices of onions and tomatoes.
  2. For the "filling" mix cheese, mustard, classic mayonnaise, crushed garlic, salt and pepper.
  3. On top of the meat with vegetables, distribute the mass from the last step.

Tighten the baking sheet with foil and bake the chops for about an hour at 220 - 230 ° C.

French pork meat with mushrooms

Ingredients:

  • 350 g meat cuts;
  • 1 bag of frozen champignons;
  • oil;
  • 1 onion head;
  • 1/3 tsp mushroom seasoning;
  • 1 tbsp. grated cheese;
  • pepper and salt.

Cooking:

  1. Finely chop the mushrooms and fry with onion slices until cooked. Combine the resulting mass with special seasoning and salt.
  2. Cut the meat into slices and beat off. Sprinkle with pepper and salt, then put in a mold.
  3. Spread the mushroom roast and cheese on top.

The oven is hot at 200 - 210 ° C until the cheese chips are golden.

Prunes Stuffed Turkey

Ingredients:

  • a pound of turkey breast;
  • a handful of pitted prunes;
  • grated cheese;
  • 5 - 7 pcs. walnut kernels;
  • breadcrumbs for breading;
  • ½ lime / lemon;
  • olive oil;
  • salt, fresh herbs, spices.

Cooking:

  1. Discard the thin pieces of the bird, grate with spices and salt.
  2. Chop nuts and prunes. Mix them with citrus zest and cheese. Add breadcrumbs for breading, butter, citrus juice and chopped greens.
  3. Put the resulting filling on top of the poultry plates and wrap the neat rolls. You can fix them with threads or skewers made of wood.

Bake refreshments 40 min. at 200 ° C.

Baked Chicken

Ingredients:

  • 750 g chicken legs fillet or a whole small carcass;
  • 1 carrot;
  • 1 red onion;
  • salt;
  • 1 to 3 tomatoes (depending on size);
  • 1 pod of sweet pepper of any color;
  • garlic;
  • french dry herbs;
  • ground pepper mixture.

Cooking:

  1. Only fillet or chopped chicken carcass can be used. The meat must be mixed with all spices, crushed garlic and salt. Leave on for at least half an hour.
  2. Wash all vegetables, if necessary, peel and finely chop.
  3. Put vegetables in a large large jar (3 l), then chicken. No fluid is required.
  4. Cover the neck of the can with 2 layers of foil, making a few holes in them with a toothpick.

Send the container to the oven for 110 - 120 minutes. Temperature - 170 - 180 ° С.

Beef Stew with Prunes

Ingredients:

  • 650 g of meat;
  • vegetables to taste (onions, carrots, bell peppers);
  • ½ tbsp coarsely chopped pitted prunes;
  • 2 leaves of parsley;
  • 1/3 Art. tomato paste;
  • basil, ground pepper mixture and salt.

Cooking:

  1. Fry selected chopped vegetables until soft.Add salt, tomato paste to them and cook another 6 to 7 minutes.
  2. Fry small salted meat pieces in a separate bowl. First, on high, and then on medium heat.
  3. Combine the roasting in a cauldron, pour all the spices and lavrushka.
  4. Add a couple of glasses of water, close the container with a lid and simmer its contents for about an hour.
  5. Add prunes and add salt.

Cook the dish for another quarter hour and serve with a side dish.

Norwegian pork ribbe

Ingredients:

  • 3 pounds of pork belly (with skin and ribs);
  • 5 teaspoons of salt;
  • ground black pepper;
  • 1.5 tbsp. water.

Cooking:

  1. On a piece of meat it’s not possible to cut the ribs completely. On the reverse side of the skin with a sharp knife to make a mesh. This will allow the meat to be better saturated with salt and pepper. Grate a piece with these ingredients and remove the workpiece overnight in cool.
  2. Lay the prepared pork on a special grill for ribbe, set the design on a rectangular shape. Place the meat with the skin up.
  3. Pour water into the mold. Foil the structure.

First bake the meat for a little less than an hour at 230 ° C, then remove the foil and continue cooking for the same amount of time, lowering the temperature by 30 ° C

Beef roll with mozzarella

Ingredients:

  • 850 g of beef pulp;
  • 150 g of ground beef and veal;
  • 1 liter of canned tomatoes without skin;
  • half a liter of red dry wine;
  • 100 g of ham and mozzarella;
  • 3 whole eggs and 1 yolk;
  • 1 onion;
  • fresh parsley, thyme;
  • salt;
  • 2 slices of white bread;
  • milk;
  • garlic to taste;
  • 5 pieces. sheets of parsley.

Cooking:

  1. Cut a piece of meat along so that a single layer is formed in the form of a rectangle. Beat him off.
  2. Soak bread in milk, squeeze and mix with egg yolk. Add chopped garlic and herbs.
  3. Transfer the mass from the second step to mixed minced meat of two kinds. To salt.
  4. Boil the eggs and cut into small cubes. Also chop the ham. Chop the cheese into thin slices.
  5. Put the minced meat on the chopped meat piece, leaving free space at the edges.
  6. Pour the eggs and ham into the minced meat, put the cheese plates.
  7. Roll up the workpiece with a roll, dress with threads and fry in a pan until light brown. Put on a plate.
  8. In the remaining fat, fry onion slices until transparent.
  9. Return the roll to the pan, add to it the lavrushka, tomatoes and add to taste.

Put the treat in the oven and oven at an average temperature of about 2 hours, periodically pouring wine.

Whole baked turkey

Ingredients:

  • 3 kg of turkey;
  • olive oil;
  • a small lemon;
  • 3 tbsp. l soy sauce;
  • 1 head of garlic;
  • 3 sprigs of rosemary;
  • spice.

Cooking:

  1. Rinse the bird carcass thoroughly and treat it with a burner if necessary. Remove the insides. Grease with olive oil.
  2. Mix mashed garlic with soy sauce and add spices. Grate the carcass with aromatic gruel.
  3. Pour boiling water over the lemon and put it in the abdomen of the bird. Send rosemary there too.
  4. Transfer the carcass to the baking sleeve, tie and put in the cold for an hour.
  5. Bake for 90 minutes at 190 - 200 ° C.

Pour the prepared turkey with the allocated juice and serve it to the guests.

Top 5 New Year Garnishes

Regular boiled potatoes or pasta are not suitable for a festive table as a side dish. Even in this matter for the holiday is worth the original. For example, choose from 5 side dishes published below. Each of them is prepared quickly, simply, and each time the result pleasantly surprises guests.

Rustic potatoes

Ingredients:

  • a kilo of potatoes;
  • paprika;
  • salt;
  • refined oil.

Cooking:

  1. Cut each potato without a peel into 6 parts.
  2. Heat the oil in a pan, put the vegetables in it and fry until browned. Get wet with a napkin.
  3. Salt the slightly cooled potatoes and add paprika to it.
  4. Put on a baking sheet with baking paper and cook for 17 - 20 minutes at 180 ° C.

Rice with vegetables on the side dish.

Ingredients:

  • ½ tbsp rice;
  • 50 g of carrots, zucchini, broccoli, corn kernels, onions;
  • garlic to taste;
  • 15 g cream and 2 tbsp. lvegetable oil;
  • salt, aromatic herbs.

Cooking:

  1. Cook rice until cooked. Cook it in salt water.
  2. Rinse vegetables if necessary, then chop and fry in a mixture of oils. First, onions with carrots will go, then you should pour the remaining vegetables to them and add corn.
  3. When the contents of the pan soften, you can send garlic, salt and aromatic herbs to it.
  4. Put the rice to the ready-cooked vegetables.

Stir the side dish and garnish with fresh herbs if desired.

Cauliflower with bechamel sauce

Ingredients:

  • 1 cabbage head;
  • 100 g of grated cheese;
  • 50 g of oil;
  • ½ liter of milk;
  • 50 g of flour;
  • salt and nutmeg.

Cooking:

  1. Melt the butter in a saucepan, add flour and mix the mixture until a yellowish tint appears. Make sure that there are no lumps.
  2. Remove the pan from the stove, pour in the milk and return the stewpan to a slow fire again.
  3. After boiling, salt the sauce and pour nutmeg into it. Darken the mixture on the stove for another 12 minutes.
  4. Cook the cabbage “umbrellas” until cooked, put in the oven dish and pour over the sauce. fill the future side dish with cheese.

A quarter-hour oven at medium temperature.

Potato "Duchess"

Ingredients:

  • 30 g butter;
  • a kilo of potatoes;
  • 1 tbsp. whipping cream;
  • 2 yolks of chicken eggs;
  • salt, white pepper, nutmeg.

Cooking:

  1. Boil potatoes in salt water and prepare a vegetable puree with yolks, cream and butter.
  2. Add salt and all spices, beat the mass with a mixer.
  3. Put small portions of mashed potatoes on a baking sheet with oiled foil using a pastry bag. You need to use the nozzle in the form of an asterisk.

Bake the side dish in the oven until a beautiful roast.

Hot salad with mushrooms

Ingredients:

  • 1 onion;
  • 350 g of champignons;
  • 200 g of yellow sweet pepper;
  • 100 g of red beans;
  • 50 g of grated cheese;
  • oil;
  • bunch of lettuce leaves;
  • 5 g mustard seeds;
  • pomegranate sauce;
  • Adyghe salt.

Cooking:

  1. Boil the beans in advance until cooked. Coarsely chop the mushrooms and fry in hot oil. Cut the pepper into strips, send it together with pieces of onion into a separate frying pan and fry until golden brown.
  2. Mix warm ingredients, season with a mixture of mustard and thyme. To salt.
  3. Put the appetizer on a dish with salad leaves and sprinkle with cheese.

Top up the appetizer with pomegranate sauce.

For a spectacular festive New Year's table, it is enough to cook one main hot dish. A complement for it will be a couple of salads, as well as 2 - 3 types of hot and cold snacks to choose from. It remains only to put the meat and vegetable slices nicely, pick up sweets and drinks. The holiday will take place on top!

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