The symbol of 2025 will be the Green Snake. According to tradition, one should prepare hot dishes that will be appreciated by the ruling symbol. The best options are spicy and aromatic meat dishes. Adherents of healthy eating and those fasting can prepare colorful dishes from turkey and fish.
Baked Turkey with Vegetables
This recipe is easy to prepare, but the result is impressive. The dish is tender, juicy and aromatic. It will be a real decoration of the festive table.
Ingredients:
- 1 turkey (2-2.5 kg);
- 2 large carrots;
- 2 onions;
- 300 g pumpkin;
- 4-5 potatoes;
- 3-4 cloves of garlic;
- 3-4 tbsp. l. olive oil;
- salt, sugar, pepper, paprika (to taste);
- lemon juice (for marinade);
- 3-4 tbsp grain mustard.
How to cook:
Wash the turkey thoroughly, remove the entrails and excess fat. Then marinate the meat with the juice of half a lemon, grain mustard, salt, pepper and paprika. Leave it in the refrigerator for a few hours.
Cut carrots and onions into large rings. Cut pumpkin into medium pieces. Peel and dice potatoes. Finely chop garlic.
Preheat the oven to 150 degrees. In a large frying pan, fry the onion and garlic in olive oil until golden. Then add the carrots, pumpkin and potatoes. Bring the vegetables to soften, stirring constantly. Season with salt and pepper to taste.
Place the vegetables in an even layer on a large baking sheet. Place the marinated turkey on top. Pour the remaining marinade over the meat and season with salt and pepper. Bake in the oven for about 2-2.5 hours, periodically pouring the juice over the meat. The finished baked turkey with vegetables is ready to be served.
Mackerel "Creamy Tender"
This is a budget option for a hot fish dish for the New Year's table. Despite this, the dish turns out incredibly juicy, aromatic and tender. It is not difficult to prepare at all. You just need to defrost the fish beforehand.
Ingredients:
- 1-2 mackerels (you can use other fish to taste);
- 100 g butter;
- 1 large onion;
- 2 cloves of garlic;
- 1 package of vegetable mix;
- 100 g hard cheese;
- 100 g champignons;
- fresh herbs (dill, parsley);
- salt and pepper to taste
How to cook:
First, you need to prepare the fish. Wash it, remove the gills and clean it from the insides. Salt both sides and leave for 15-20 minutes to soak.
Meanwhile, heat a frying pan over medium heat. Cut the onion into half rings and fry it in butter until golden brown.
Add pressed garlic, vegetable mixture, mushrooms to the pan and continue frying for a couple more minutes.
Make cuts on the back of the fish, connect it with toothpicks at the ends. Place the carcass on its belly on a baking sheet with baking paper. Put the vegetable and mushroom mixture inside. Sprinkle cheese on top. Send the fish with vegetables and mushrooms to bake at 180 degrees for 20-30 minutes.
Serve the finished mackerel "Creamy Tender" with a side dish of your choice. Boiled potatoes, vegetables or fresh salad are excellent.
Chopped chicken schnitzel with cheese
This dish will be a great choice for lunch or dinner, and will certainly please you with its delicate taste. It is easy to prepare, you just need to defrost the meat first. Chicken, if desired, can be replaced with turkey.
Ingredients:
- 500 g chicken fillet;
- 1 egg;
- 100 g of crackers or breadcrumbs;
- 100 g hard cheese (Parmesan or cheddar cheeses are best);
- salt, pepper, spices to taste;
- vegetable oil for frying.
How to cook:
Wash the chicken fillet, dry it and cut it into small pieces. Then mince it or use a blender to get a fine minced mass.
In a separate bowl, beat the egg with a fork or whisk, add salt, pepper and any other spices to your taste. Mix well.
In another bowl, mix the breadcrumbs or bread crumbs with the grated cheese. This mixture will be used to coat the schnitzels.
Take a small portion of minced chicken and form a schnitzel out of it. Roll it in the egg mixture, then in the cheese and breadcrumbs mixture. Repeat this operation with all the remaining minced meat.
Heat a frying pan with vegetable oil over medium heat. Place the schnitzels in the pan and fry them on both sides until golden brown. When frying, make sure the schnitzels do not overcook and remain juicy inside.
Place the finished schnitzels on a paper towel to remove excess oil. The chopped chicken schnitzel with cheese is ready. It can be served with fresh vegetables, salad or mashed potatoes.
New Year's Turkey Roll
This is a wonderful dish for a festive table. It has an original shape and a delicate taste that all guests will like. If desired, you can use rabbit fillet instead of turkey.
Ingredients:
- 600 g turkey (breast without skin and bones);
- 100 g hard cheese;
- 1 tangerine;
- 2 eggs;
- salt, pepper, Provencal herbs to taste.
How to cook:
Wash the turkey, dry it and cut it into small pieces, which can be used to make chops. Prepare all the ingredients to quickly form the dish.
Beat the meat fillet with a hammer, marinate with Provencal and classic spices. Leave for a few minutes. Better put it in the refrigerator.
Distribute the hard cheese grated on a medium grater. Peel the tangerine from the pit and film. Arrange the fruits in two parallel lines or place them in the center.
Roll the meat and tie it with a thread. Use skewers if you don’t have a thread. Wrap the meat in foil. Brush the top of the roll with the remaining egg.
Place the pan in the oven preheated to 180 degrees and cook for 40-45 minutes. Check the readiness of the dish by unfolding the foil and piercing the roll with a wooden skewer - if the juice comes out clear, then the roll is ready.
Remove the roll from the oven and let it cool down a bit. Then cut it into portions and serve. If desired, you can sprinkle the roll with fresh herbs or decorate it with vegetables.
The New Year's turkey roll is ready! It turns out to be a very appetizing, tender and tasty dish that will go well with side dishes or be an independent snack.
Pork rendang
A classic Indonesian dish known for its rich flavor and aroma. Traditionally made with beef and coconut milk, pork and cream will do.
Ingredients:
- 500 g pork;
- 2 onions;
- 4 chili peppers;
- 20 g ginger (fresh root);
- 3 cloves of garlic;
- 8 carnation buds;
- 1 tsp coriander;
- 1 tbsp cream 20%;
- 1 tbsp cumin;
- 2 tbsp. oil;
- 1 branch of lemon balm;
- sugar, salt to taste.
How to cook:
Wash, dry and cut the meat into medium-sized pieces.
Grind the pepper with ginger root, chopped onion, garlic, and lemon balm in a blender. After grinding, add half of the cream and mix.
Lightly fry the resulting mixture. Put the meat in a heated frying pan, pour in the rest of the cream, stir and cook the pieces for an hour. Cover the frying pan with a lid for stewing.
5 minutes before the end, add spices and stir. Turn off the heat and leave covered until serving. Do not reheat the dish.
When done, the rendang should have a thick consistency and a rich aroma. Add a little salt if needed to bring out the flavour. Serve with aromatic basmati rice or traditional Indonesian flatbread called nan.
Salmon stuffed with shrimps
The hot dish is not budget-friendly, but it looks impressive and appetizing on the New Year's table. It is not difficult to prepare, the main thing is to skillfully and carefully cut the fish. You can take ready-made pieces of fillet to increase the cooking speed.
Ingredients:
- 4 pieces of fresh salmon;
- 200 g shrimp;
- 2 pcs. oranges;
- 1 onion;
- 2 cloves of garlic;
- juice of half a lemon;
- 2 tbsp. l. olive oil;
- salt, paprika, pepper to taste.
How to cook:
Rinse the salmon pieces under cold water. Dry, remove scales, gut and rinse the fish. Remove the fins with the tail and head from the carcass.
Place the carcasses on a cutting board. Make cuts on each piece of salmon, without going all the way through. This will help fill the salmon better with minced meat.
Peel the shrimp and remove the intestinal thread. Then finely chop the onion and garlic. Heat a frying pan with olive oil and fry the onion and garlic until golden. Add the shrimp and fry until cooked, about 3-5 minutes. Season with salt and pepper to taste.
Stuff each piece of salmon with the prepared shrimp mince. Spread the mince evenly inside the cuts on each piece of salmon. Drizzle each piece of salmon with freshly squeezed lemon juice and season with salt and pepper to taste.
Grease a baking tray with olive oil and place the stuffed salmon pieces on it. Place the tray in the oven preheated to 180 degrees and cook for about 20-25 minutes, until done.
When the salmon is done, remove it from the oven and let it cool slightly. Serve garnished with herbs or lemon wedges.
This dish goes well with a vegetable side dish or a fresh salad.
Ribs in red wine
An appetizing dish with a bright name. The recipe is simple, but it requires additional preparation. If frozen pork was purchased, it must be defrosted first to remove excess water. It is best to start cooking about three hours before the feast.
Ingredients:
- 1 kg pork ribs;
- 200 ml red wine;
- 3 onions;
- 4 cloves of garlic;
- 2 carrots;
- 2 tbsp tomato sauce;
- 50 ml apple cider vinegar;
- salt and pepper to taste;
- greenery for decoration.
How to cook:
The pork ribs should be washed and dried thoroughly. Then rub with salt and pepper. Leave for a while so that the meat is soaked in the spices.
Cut the onion and garlic into small cubes. Peel the carrots and cut into thin strips.
Heat a frying pan with vegetable oil and fry the ribs until golden brown on both sides. Then place on a plate.
Add onion and garlic to the pan where the ribs were fried. Fry them until golden brown. Then add carrots and continue cooking over medium heat for about 5 minutes. Finally, add red wine, apple cider vinegar and tomato sauce. Wait until the sauce boils a little.
Return the browned ribs to the pan and cover. Simmer on low heat for about 1.5-2 hours, stirring occasionally and checking to make sure it's not cooking too much.
When the dish is ready, put it on a plate and garnish with greens. Serve with mashed potatoes or pumpkin or boiled rice. It must be hot, do not reheat in the microwave or oven.
Sea bass baked with mushrooms
This is a great choice for those who like the combination of fresh fish and aromatic mushrooms. You can replace perch with mackerel, pollock or hake. Some cooks use chanterelles or vegetables instead of champignons.
Ingredients:
- 4 sea bass fillets;
- 200 g fresh champignons;
- 1 onion;
- 2 cloves of garlic;
- 2 tbsp. l. olive oil;
- 1 tbsp lemon juice;
- salt and pepper to taste;
- fresh herbs (parsley or dill) for decoration.
How to cook:
Clean the champignons and cut into thin slices. Finely chop the onion and mince the garlic.
Heat olive oil in a frying pan and fry the onion until golden. Add mushrooms and garlic, fry them over medium heat until soft.
Add salt and pepper to taste, season with lemon juice. Fry for another 2-3 minutes. Remove the mushroom sauce from the heat and set it aside for later use.
Rinse the sea bass fillet, pat dry with a napkin and salt on both sides. Preheat the oven to 180 degrees. Put half of the mushroom sauce on a baking sheet covered with parchment paper.
Place the sea bass fillet on the sauce, cover with the remaining half of the sauce. Bake in the oven for about 15-20 minutes (the fillet should be tender and easily separated with a fork).
Serve the dish in individual portions or on a large plate garnished with fresh herbs.
Dutch Ham Roll
A delicious and sophisticated dish that is easy and quick to prepare. Any lean meat or sausage can be used instead of ham. Puff pastry can easily be replaced with an omelette or fried eggs sprinkled with hard cheese.
Ingredients:
- 1 egg;
- 150 g ham;
- 100 g cheese;
- 1 pack of yeast puff pastry;
- 3 pieces of pickled cucumbers;
- 1 tomato;
- 2 tablespoons mustard and sesame.
- salt and pepper to taste.
How to cook:
Prepare the ingredients, unfold the store-bought dough and put it out of the fridge in a warm place half an hour before cooking. It should thaw slightly for rolling out.
While the dough is preparing, cut the ham, gherkins and tomatoes into small cubes or strips.
Roll out the puff pastry to a thickness of about two millimeters. Make a neat rectangle out of it.
Grease the workpiece with mustard sauce. To make the dish spicier, you can increase the amount of mustard.
Then add the cheese, grated on a medium grater. Then spread the ham with vegetables.
Then spread the cheese over the surface of the dough again.
Roll the dough into a roll, twisting it into a tube.
Pinch the edges to prevent the sauce from leaking out while cooking.
Place the roll on a baking tray. Brush it with one yolk and sprinkle with sesame seeds.
Bake the dish for about 30 minutes at 180 degrees. Check the readiness by piercing the roll with a wooden toothpick. If the dough sticks to it, the roll is still raw. Wait until it is baked.
The Dutch ham roll is ready. You can enjoy it hot or cold. It is a great dish for a special dinner or just for fun with family and friends.
Baked Potatoes with Herring Sauce
This is a simple and at the same time very tasty dish that can be prepared at home. First, you need to defrost the herring and remove all the entrails. If desired, you can use ready-made marinated fillet.
Ingredients:
- 1 kg potatoes;
- 2-3 medium onions;
- 200 g herring;
- 200 g mayonnaise;
- herbs to taste;
- salt and pepper to taste.
How to cook:
Peel the potatoes, wash them and cut them into large cubes. Then place them on a baking tray, grease with vegetable oil and salt. Bake the potatoes in the oven at 200 degrees for about 30-40 minutes until golden brown.
Meanwhile, prepare the herring sauce. To do this, chop the onion and herring, then mix them together with the mayonnaise. Add herbs to taste and mix well.
When the potatoes are ready, take them out of the oven and let them cool down a bit. Then put them on a plate and pour the herring sauce over them. Salt and pepper to taste. If desired, you can garnish with herbs.
Baked potatoes with herring sauce are ready. This wonderful combination of crispy potatoes with a delicate and aromatic sauce will make a festive lunch or dinner simply unforgettable. Try to cook this recipe and surprise your loved ones with your culinary skills.
You can take whole potatoes. In this case, small tubers or young ones are better.
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