In 2025, the year of the Green Wooden Snake begins. There should be meat, nuts, fish, rice, fruits and greens on the table. New Year's dishes should be beautiful and tasty. You can cook many interesting meat dishes and surprise your guests.
Chicken roll with pumpkin
Chicken breast roll with bright and colorful pumpkin filling will decorate the festive table. The filling inside is juicy and aromatic. This dish harmoniously combines various flavors.
Ingredients:
- 400 g chicken fillet;
- 200 g peeled pumpkin;
- 2 cloves of garlic;
- 100-150 ml hot water;
- 50 ml vegetable oil;
- salt, ground black pepper.
How to cook:
Prepare all the necessary ingredients. Cut the peeled pumpkin into thin slices, 2 mm thick.
To cut the pumpkin, it is best to use a mandoline to ensure even pieces.
Place the vegetable in a saucepan and pour boiling water over it. If the pumpkin was cut with a knife and the pieces were not too thin, then you need to blanch it for 1-2 minutes. Throw it in a colander and let the water drain completely.
Preheat the oven to 180 degrees.
Cut the chicken fillet into 3-5 mm thick slices. Beat lightly. Place the fillets on parchment paper, overlapping each other to form a rectangle. Season.
Place a few pumpkin slices on top. Season. Press the garlic through a press and place on the pumpkin.
Roll the fillet into a tight roll. Secure with cooking thread.
Heat vegetable oil in a frying pan and fry the roll for 5-7 minutes until it is browned on all sides.
Pour hot water into a heat-resistant form. Put the roll in and put it in the oven. Bake for 20 minutes.
Minced Meat Snack Cake
This is a hearty meat dish that looks beautiful and can become a real decoration of the table.
Ingredients for the dough:
- 900 g minced meat;
- 2 eggs;
- 1 cup milk;
- 140 g white bread;
- 1 teaspoon each of salt and ground black pepper;
- 1 tbsp vegetable oil.
For filling and decoration:
- 1 onion;
- 100 g carrots;
- 2 tomatoes;
- 1 cucumber;
- 8 tbsp mayonnaise;
- 4 cloves of garlic;
- 1 tbsp vegetable oil;
- green;
- salt.
How to cook:
Cut the bread into pieces and place in a blender. Pour in milk and let stand for 5 minutes. Beat until smooth and transfer to a bowl.
Add eggs, minced meat, season and mix. Divide the finished dough into 3 parts.
Heat the oven to 200 degrees. Grease a round form with a diameter of 20 cm with butter. Evenly distribute one part of the dough and bake for 15-20 minutes. The finished cake should become lighter and slightly browned. Prepare the remaining cakes in the same way.
While the cakes are baking and cooling, prepare the filling. Peel and wash the onion and carrot. Dice the onion and grate the carrot. Fry in oil until soft. Season.
Wash the tomatoes and remove the stalk. Cut one into slices and leave the other for decoration.
Add mayonnaise to the prepared carrot and onion mixture and stir. Grease one cake layer with the prepared cream.
Cover with the second cake layer, spread with mayonnaise and put tomatoes on top. Cover with the third cake layer and press down a little.
Peel the garlic, wash and dry the greens. Leave some greens for decoration, and blend the rest with garlic and the remaining mayonnaise. Grease the top layer with the resulting cream. Put in the refrigerator. Before serving, garnish with vegetables and greens.
Pork ham with berry sauce
Pork loin wrapped in bacon turns out soft, tender and juicy. The piquant and slightly spicy sauce will be a very good addition to the meat.
Ingredients:
- 1 kg pork carbonate;
- 400 g bacon;
- salt;
- black pepper;
- green.
For the sauce:
- 200 g lingonberries or cranberries;
- 4 slices bacon;
- 2 cloves of garlic;
- 1 onion;
- 3 tbsp. sugar;
- 4 tbsp balsamic vinegar;
- 1 tsp mustard;
- 1 tbsp olive oil;
- 1/2 tsp hot red pepper.
How to cook:
For the sauce, heat the oil in a frying pan and add the bacon. Fry on both sides until crisp. Transfer to a plate, cool and crumble.
In the same pan, fry the diced onion until translucent. Add the berries and chopped garlic, sugar, mustard, pepper, and vinegar. Cook for 6-8 minutes, stirring. Cool the sauce, add a piece of bacon and stir.
Preheat the oven to 180 degrees. Line a rectangular pan with parchment. Dry the meat with paper towels and season.
Lay the bacon slices on a board, overlapping them. Place the pork in the middle and wrap it in bacon. Place in the pan, seam side down.
Bake for 1 hour. Remove the pan from the oven, cover the meat with foil and leave for 10 minutes. Transfer to a dish, cut into slices, pour sauce over and garnish with herbs.
Rabbit in white wine
Rabbit meat is low-calorie and filling. Cooked in white wine with spices, it turns out very tasty and aromatic.
Ingredients:
- 5 rabbit legs;
- 1.5 l dry white wine;
- 1 small carrot;
- half an onion;
- 1 head of garlic;
- 50 g flour;
- thyme and parsley;
- salt, pepper;
- vegetable oil.
It is best to take a light pink rabbit weighing up to 1.5 kg so that the dish turns out tender and soft.
How to cook:
Peel and chop the garlic. Chop the thyme and parsley. Peel and slice the carrots. Chop the onion. Mix all the ingredients with white wine and season. Place the rabbit legs in the prepared marinade and leave for 12 minutes.
Remove the meat from the marinade, dry with paper towels and roll in flour. Fry in oil until golden brown.
Place the legs in a deep baking tray and pour the remaining marinade over them, straining it first. Cover the dish with foil, make several holes in the foil and bake the rabbit for 1.5 hours at 180 degrees.
Welsh Pork
This is a delicious dish with incredible taste and aroma. It can be served with any side dish.
Ingredients:
- 700 g pork loin;
- 20 g ginger;
- 600 g apples;
- 80 g butter;
- 4 tbsp honey;
- 1.5 tsp. brown sugar;
- half a lemon;
- a pinch of salt;
- spices (black pepper, coriander, nutmeg, paprika).
How to cook:
Wash the loin and pat dry with paper towels. Trim off excess fat and cut into 1.5-2 cm thick chops. Beat lightly and coat with salt and spice mixture.
Wash the apples, remove the core and cut into slices.
Melt the butter. Pour 2 teaspoons of melted butter into a baking dish. Put some of the apples in.
Melt honey and add grated ginger. Using a culinary brush, grease each piece of meat. Place in a mold on top of the apples.
Add lemon juice and sugar to the melted butter. Place the remaining apples on the meat and pour the butter mixture over it. Cover the pan with foil and place in the oven at 180 degrees. Remove the foil after 50-60 minutes. Leave to bake for another 15 minutes.
You can make a sauce from the juice and apples. You just need to puree everything and add spices.
Chicken baked with chickpeas
This is an interesting and original festive dish with a filling of chickpeas and lemon.
Ingredients:
- 1 large chicken, weighing 2 kg;
- 1 small bunch of tarragon;
- 3 heads of garlic;
- 200 g butter;
- olive oil;
- sea salt;
- ground black pepper.
For the filling:
- 400 g canned chickpeas;
- 2 red peppers;
- 3 sprigs of thyme;
- 1 lemon;
- olive oil.
How to cook:
Rinse the chicken, add salt and pepper. Drain the chickpeas, add salt and pepper. Finely chop the chilli pepper, grate the lemon zest and add it all to the chickpeas. Drizzle with olive oil and sprinkle with fresh thyme.
Add tarragon leaves to softened butter. Insert your hand between the skin and meat of the chicken and place the mixture of butter and herbs in the resulting pocket.
Place the canned chickpea mixture in the middle of the chicken. Press it down with the lemon, from which you removed the zest, and leave it inside.
Cut the garlic heads crosswise without peeling them. Place the garlic on a baking sheet and put the chicken breast side up on top. Drizzle with olive oil and season. Bake for 1-1.5 hours at 200 degrees.
Remove the cooked chicken from the oven. Peel the garlic and rub it into a sieve along with the baked lemon.
Remove chickpeas from chicken, blend or mash with a potato masher. Mix with garlic mixture and serve with chicken.
Pork stewed in beer with coffee
This is a very tasty and aromatic dish, in which you can feel the notes of coffee and zest. The meat is tender and juicy inside.
Ingredients:
- 1 kg pork tenderloin;
- 3 g coffee;
- 500 ml light beer;
- 25 g garlic;
- 20 ml vegetable oil;
- 120 g lemon;
- salt, ground black pepper.
How to cook:
Rinse the meat and pat dry with paper towels. Remove excess fat and veins. Season.
Peel the garlic and cut it into 2-4 pieces. Roll the pieces of garlic in salt. Make cuts all over the surface of the meat. Put the pieces of garlic in them and leave for 15-25 minutes.
Take a duck pan or a cauldron with thick walls. Heat oil in it and put the meat in. Fry on high heat for 4-5 minutes on each side.
Add coffee to beer and stir well. Pour the mixture into the meat, bring to a boil and cover with a lid. Simmer over low heat for 35-40 minutes, turning the meat over periodically.
Remove the zest from the lemon. Add it to the meat and cook for another 30-35 minutes. Make a deep puncture in the meat with a knife. If clear juice comes out, turn off the heat and leave under the lid for 15-20 minutes. Cut and serve.
Beef marinated in vodka
Dried meat with an original marinade can be a good meat appetizer for a festive table.
Ingredients:
- 1 kg beef;
- 250 ml vodka;
- 50 g sugar;
- 100 g salt;
- 3 tbsp sunflower oil;
- 1 tbsp black pepper.
How to cook:
Take a freezer bag and place it in a marinating container. Place sugar, salt and peppercorns in the bag. Pour in the oil and vodka and mix well.
Place the meat in a bag and tie the bag. Place in the refrigerator for 3 days. During this time, shake and turn over several times.
After 3 days, remove the meat from the bag. Pat dry with a paper towel and cut into thin slices.
Smoked duck breast
The meat has a delicate smoky aroma, is juicy and tender. 
Ingredients:
- 400 g duck breast;
- 100 g sugar;
- 50 g white rice;
- 1 tsp dried fennel seeds;
- 10 g black leaf tea;
- 1 teaspoon each of ground cinnamon, cloves, star anise, and Sichuan pepper;
- 10 tsp salt.
How to cook:
Mix the seasonings with salt and half the sugar. Rub the duck breasts with the mixture. Wrap in cling film and refrigerate for at least 10 hours.
Remove from the refrigerator and remove the spices with a knife.
Place two layers of foil on the bottom of the pan. Pour in the remaining sugar, tea and rice. Place a grill over the mixture and place the breasts on it. Cover with a lid and set on medium heat.
Once the pan starts to smoke, smoke for 40-50 minutes. Then turn over and smoke for another 15-20 minutes. Cool, slice and serve.
Lamb shoulder
Tasty and aromatic lamb will be a very good festive dish.
Ingredients:
- 1 kg shoulder blade with bone (the animal must be young);
- 200 g coarse salt;
- 2 l of water;
- 1 lemon;
- 1 lime;
- 1 bunch fresh thyme;
- 100 g parsley;
- 1 clove of garlic;
- 10 g chili pepper;
- 25 g oregano;
- 30 ml white balsamic vinegar;
- 400 ml olive oil;
- 25 g garlic;
- a mixture of chia seeds, pumpkin seeds, sunflower seeds, golden flax seeds, goji berries;
- 5 g dried rose petals;
- 1 pomegranate;
- 1/2 bunch fresh mint.
Pour water into a saucepan, add coarse salt, lemon and lime zest. Bring the water to a boil until the salt dissolves. Let the brine cool and put it in the refrigerator overnight. The next day, immerse the leg of lamb for 20 minutes, then drain the brine.
Make the sauce by placing the oregano, parsley, chilli, 25g garlic, olive oil and vinegar in a food processor and whizzing.
Heat 2 tbsp olive oil in a frying pan. Brown the shoulder on all sides over high heat. Transfer to a baking sheet, top with a clove of garlic and fresh thyme. Cover with foil. Bake for 7 hours at 140 degrees.
Remove from oven, brush with sauce, sprinkle with spice mixture, pomegranate seeds, rose petals and mint leaves.
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