Delicious meat dish for the New Year's table. Roast beef with mashed potatoes

Hot dishes. We offer TOP 8 of the most delicious and exquisite second courses for the New Year's table.

The goose on the New Year's table is a real classic. Many, without changing family traditions, are sure to cook this chic dish, which deserves a central place on the family New Year's table.

Each housewife has her own unique recipe for making a New Year's bird. We will tell you how to cook a delicious hot dish for the New Year from a goose with apples.

• goose in 3.5 kg;
• sour apples - 3 pcs.;
• prunes - 200 gr.;
• sauerkraut - 2 kg;
• mustard - 2 tablespoons;
• honey - 2 tablespoons;
• vegetable oil - 2 tablespoons;
• salt and black pepper - a pinch each

First, let's prepare the goose carcass itself. It is not enough just to rinse it, you need to remove all remaining columns of feathers.

It is better to marinate the goose in advance. Therefore, start preparing the bird at least 5-6 hours before the holiday.

Prepare the marinade by combining mustard, honey, oil, salt and pepper in a bowl. We knead the sauce and rub it well on the goose both outside and inside.

We leave the goose in the marinade for 2-3 hours, but you can marinate it longer. If you marinate the bird in the evening, then leave it in the cold.

Just before baking, make the filling. We cut apples into large cubes. Wash prunes and add to apples.

The resulting mixture stuffs the goose, filling the abdomen to capacity.

Now this hole needs to be sewn up with cooking thread so that the filling does not spill out.

Once again, coat the goose with the drained sauce.

We take a wide sleeve for baking. First, pour sauerkraut into it, and place the stuffed goose on top, placing the belly up.

Do not forget to bend the wings under the back - otherwise they will burn.

The goose will bake for at least 2 hours. The time will depend on the size of the carcass and the capabilities of the oven. If you bake a dish without a cooking sleeve, the cooking time can increase to 4 - 6 hours. But in this case it is easier to check the degree of readiness.

Serve goose baked with apples, immediately after cooking. Do not forget to put on a dish and cabbage with apples.
Vegetables and fruits are saturated with fats and have an incomparable taste. The best side dish for goose is just hard to come up with.

Delicious recipes for hot meat for the New Year: lamb with mint sauce

Try to cook hot for the New Year from lamb or beef. You can cook lamb ribs with fragrant mint sauce - such a dish would be appropriate on a festive family table

For cooking you will need:

• lamb loin on the rib - 2 - 3 kg;
• carrots - 3 pcs.;
• pea pods - 100 gr.;
• mint - 2 sprigs;
• vegetable oil - for frying;
• salt and pepper - to taste.

Cut the prepared lamb into portions so that each piece has a rib.

On the one hand, it is better to clean the ribs themselves from the films. This will not affect the taste, but will improve the appearance of the finished dish.

Salt and pepper the prepared pieces and send them to a hot frying pan, where we fry each until a golden crust appears.

We shift the finished meat to a warm dish and leave to rest for 20 minutes.

After that, the lamb needs to be stewed a little.

For young meat, it will be enough to spend 15 minutes under the lid, the “adult” lamb will need more time to stew.

Simmer it for at least half an hour. If the meat has not acquired a tender density, continue stewing.

While the meat is stewing, let's take care of the side dish. We cut the peeled carrots into cubes or washers and send them to a hot frying pan. We also pour the washed and dried pea pods there.

It is better to fry vegetables on the fat left over from frying lamb. If necessary, add a little vegetable oil to it.

We're preparing the sauce. We cut off the mint leaves from the branches, add olive oil and salt to them. Grind all this with a blender.

Let's start decorating the dish. Put the vegetables on portioned plates, stir the lamb rib next to it, and pour the meat with mint sauce on top.

If serving on a common dish is provided, the sauce is served separately in gravy boats, and meat and vegetables are laid out on a large plate.

Red wine is perfect with lamb in mint sauce. Therefore, make sure that such a drink is sure to be on the table.

Hot meat dishes for the New Year: pork escalope

If you don’t like or couldn’t find pork, get acquainted with a festive dish made from more affordable pork. Why not cook delicious and satisfying escalopes for the New Year.

Men who are counting on a good snack for strong drinks will definitely appreciate the hot meat dish for the New Year.

For cooking you will need:

• pork carbonate - 2 kg;
• vegetable oil - for frying;
• butter - 50 gr.;
• spice mix for pork.

We cut the meat into portioned pieces, which will be no more than 1 cm in thickness. The size of the escalopes will depend on the size of the piece of meat itself.

Pieces need to be lightly beaten off - but do not turn the meat into papyrus paper.

We make a mixture of salt, ground black and allspice, dry basil, thyme. We flavor each piece of meat with cooked spices and send it to a well-heated pan.

Fry the escalopes over very high heat until golden brown. This usually takes about 7 minutes.

After frying, add 3 tablespoons of water to the meat, make the smallest fire and simmer for about half an hour. We leave the meat to stand in the allocated juice. Turn over and spread a little butter on each piece. Cover with a lid and let the meat soak up all the juices and oil.

The meat is tender and juicy. As a pillow for such meat, you can make caramelized onions, cut into half rings and fried with sugar.

Simple recipes for hot dishes for the New Year: potatoes with chicken in the oven

In the culinary piggy bank of every housewife there should be simple hot dishes for the New Year, which will help out when you need to set the table in extreme situations or finances make you save even on the festive New Year's menu.

Meet an affordable, simple, but very fragrant and tasty dish - potatoes with chicken. It's not trite, it's very festive if you follow our recommendations and apply little secrets.

For cooking you will need:

• medium potatoes - 12 - 16 kluyun;
• chicken - 1 carcass;
• garlic -3 - 4 cloves;
• hard cheese - 200 gr.;
• black pepper and salt - to taste;
• spices;
• onion - 4 pcs;
• sour cream or mayonnaise - 400 gr.

Preparing chicken sauce. Pour all the mayonnaise into a bowl.

Definitely Fatty mayonnaise can be replaced with sour cream, but for sourness, add a little mustard to the sauce.

We send freshly crushed bitter and fragrant pepper to a bowl with sauce. That's where the salt will go. If you used mayonnaise in the sauce, you do not need to add salt.

Garlic is peeled and crushed or passed through a garlic press. Be sure to add your favorite seasonings to the sauce. Good in this combination will be basil, thyme, rosemary. It remains to grate the cheese and mix with the rest of the ingredients.

We cut the chicken into portions of large pieces. Instead of a whole chicken, you can take chicken legs or chicken thighs, legs. We lower the prepared pieces into the prepared sauce and proceed to the preparation of the remaining components of the dish.

Peel the potatoes and cut lengthwise into slices. If you have small tubers, cutting them is not necessary. Peel the onion and cut into large half rings.

We begin to lay out already prepared products on a baking sheet. First, remove the chicken pieces from the sauce and lay them on a leaf. Surround the chicken with potatoes, which are sprinkled with onions. It remains to pour the rest of the filling onto the dish, distributing it evenly over the entire surface.

We send our simple but festive dish to the oven, where it will spend about an hour at a temperature of 180 degrees.

We take out the finished treat from the oven and immediately put the potatoes with chicken on the dish. Hurry up with a hot dish to the New Year's table - the guests are already tired of waiting, inhaling the incredible aromas.

Delicious hot for the New Year: Karski meat

Looking for a delicious and unusual hot dish to cook for the new year? Gourmets will definitely like Karski meat.

A sea of ​​spices is a great addition to New Year's meat. Your guests, especially men, will definitely appreciate this dish.

For cooking we need:

• pork entrecote - 2 pieces per rib per serving;
• olive oil - 100 ml;
• spices and salt;
• bulb onions.

The main thing in this recipe is to marinate the meat well. And the longer the pork stays in the marinade, the better. Ideally, the meat will be in the marinade for 8 hours.

Important! The meat will be marinated at room temperature - take it out of the cold in advance.

So, let's start preparing the highlight of the dish - the marinade. Mix spices in one bowl. Take your favorites or use our option. Pork entrecote will love the marinade with black and white pepper, mustard, ginger, paprika and marjoram, parsley, basil and coriander. Pour a little olive oil there, add salt. You also need to cut the onion arbitrarily or in half rings and also add to the marinade.

Thoroughly rub the entrecote with the resulting mixture and put it in a deep bowl. Pour the rest of the marinade on top of the meat, cover everything with a film and put in the cold. Forget about meat for at least 8 hours.

After this time, we take out the pieces of pork from the marinade and immediately send them to a hot frying pan.

It is advisable to fry the entrecote in a grill pan for 4-5 minutes on each side. For medium meat lovers, such a roast will be enough.

Who prefers fried meat, brings the entrecote to full readiness in the oven, heated to 180 degrees.

Serve meat with vegetables. Yogurt-garlic sauce and, of course, a lot of greens are suitable for such a dish.

The recipe for delicious hot dishes for the New Year: roast beef in spices

For those who wish to surprise their relatives and friends with a real culinary masterpiece for the New Year, we have prepared a roast beef recipe.

Try this delicious dish, and it will become a regular guest of the festive table.

For cooking you will need:

• beef tenderloin - 2.5 kg;
• a mixture of various peppers;
• paprika;
• coriander;
• salt.

The recipe itself is surprisingly simple, but the result surprises with unusual flavor notes and the magnificent appearance of the dish.

You don't need any special preparation for roast beef. Fry a warm whole piece of beef tenderloin in a very hot pan on all sides. The meat should lie freely in the pan, so choose the right size utensils.

This method allows the formation of a crust that will retain the juices in the meat during further cooking.

Remove the meat from the pan and leave it on a dish for 20 minutes so that it rests and comes to its senses.

At this time, we prepare a mixture of all seasonings, to which we add a little vegetable oil.

We coat the rested piece of meat on all sides with a mixture of oil and spices and spread it on a leaf covered with foil. We will not make any wrappings for meat from foil. We need it to build sides around the roast beef.

The foil sides will reduce the area over which the juices poked out of the meat can be dissected. All the juice will remain near the piece, and the meat will turn out especially juicy. Roast beef will be baked in the oven for about 50 - 60 minutes at a temperature of 200 degrees. A couple of times during cooking, take out the meat and pour over the released fat.

After removing the meat from the oven, do not rush to get it out of the foil. Let it calm down a little, absorb the remnants of the juice.

Roast beef sauce is best made from sour red berries.

Roast beef can be served by cutting into portions. But a whole piece will look beautiful on a large crowd, decorated with red pomegranate or cranberry berries.

Hot for the New Year: salmon in ginger-honey sauce

Fish is ideal as a hot dish. The recipe will appeal to those who fast and are looking for.

And just fish lovers will definitely appreciate the combination of red salmon meat with a spicy ginger and honey sweetness.

For cooking you will need:

• salmon steaks - 1 piece per serving;
• soy sauce - 1 tbsp. l.;
• honey - 1 tbsp. l.;
• fresh ginger - 1 tsp

The recipe is so simple that even beginners and completely inexperienced cooks can do it.

The whole secret of a delicious New Year's fish is in the sauce. Mix soy sauce, honey and grated fresh ginger. Salting the sauce is not worth it, as this component is already present in soy sauce. But fresh ginger can be replaced with dry, but in this case the aroma will not be so saturated.

Dip each steak in the sauce and place on a warmed sheet lined with foil. We send the steaks to the oven, where the temperature is maintained at 200 degrees. It will take 7-10 minutes to bake. Do not overcook the fish in the oven, otherwise it will become dry and tasteless.

Put the finished steaks on portioned plates and pour over the sweet sauce. As a side dish, rice or steamed vegetables are suitable.

Agree, this version of a hot snack for the New Year is a great alternative to fatty dishes, and will appeal to not only those who fast, but also those who follow their figure or are on a diet.

Gourmet New Year's hot dishes: chicken breasts with ricotta

Who said that chicken breasts are corny and boring. That white chicken meat is the choice of nutritionists and young ladies who are always losing weight. If you approach the cooking process with imagination, you can get an exquisite dish that will surprise not only you, but all your friends.

Try stuffing the breasts with herbs, garlic, cheese and the taste of chicken will sparkle with new notes. Time and method of preparation also play an important role. We get acquainted with an interesting recipe where the breasts are stuffed with ricotta and basil.

For cooking you will need:

• chicken breasts - 4 pcs.;
• ricotta - 4 tbsp. l.;
• rosemary - 1 sprig;
• garlic - 4 cloves;
• vegetable oil - 2 tablespoons;
• salt and pepper.

We prepare the fillet for stuffing. To do this, each needs to make pockets.

It is convenient to make pockets in the fillet if you press the meat to the cutting board with your palm and cut it with a very sharp knife.

Salt and pepper the chicken, both on top and inside the pockets. We put all the fillets one on one and leave it while we prepare the filling.

Soft ricotta will go into the filling, to which you need to add chopped fresh basil and finely chopped garlic. We mix all the stuffing and lay it out in pockets. In each fillet will go on a spoonful of stuffing.

Garlic can not be added to the filling, but cut into slices and put into pockets before stuffing.

Already stuffed fillets need to be fastened together. For this, toothpicks will go, with which we carefully fasten the pockets. You will need 2 toothpicks for each fillet.

Fry the fillet in a well-heated pan for 5 minutes on each side. This time will be enough for a crust to form.

Now add a piece of butter to the fillet, cover the pan with a lid and keep the dish on low heat for another 10 minutes.

Breast cooked in this way is juicy and tender.

Such a hot dish is perfect for a festive table. Prepare a breast stuffed with ricotta and basil - the exquisite taste of this combination will be an unexpected and pleasant surprise.

The hit of the New Year's table in 2018 should be meat. After all, the Chinese Dog rules the ball this time. The element of the year is earth. Therefore, vegetables grown in the ground should be placed next to the meat. The dog is a hunter. Therefore, when choosing which dishes to cook for the Year of the Dog, it is better to give preference to game. It will be great to find a wild duck or a hare. But a domesticated goose, a civilized chicken or a rabbit, a nutria will quite suit the Dog.

We decided to cook pork, beef or lamb - choose meat with a bone. And to fully comply with the concept of the year of the Yellow Earth Dog, serve meat with potatoes or carrots. This approach will be in the spirit of the totem of the year. It's time to decide what dishes to cook in the Year of the Dog. And our selection of treats from meat and poultry will help with this.

Pork is a unique meat that even inexperienced housewives can handle. It forgives culinary mistakes and flaws. But real gourmets are well aware that the most delicious dishes come from bone-in meat.

Such treats have an incredible aroma, which gives them exactly the bone during cooking. Here already there are secrets and subtleties. But the result is worth it. Yes, and the Dog dishes from pork on the bone will be to your taste.

New Year's meat dishes - pork knuckle in beer

Pork knuckle is especially tender when used to marinate beer. To prepare a meat dish, you need to choose the back knuckle, on which there is more meat. Pay attention to her condition. The skin should be light without any spots or streaks.

• pork knuckles - 2 pcs.;
• quality beer - 2 liters;
• thyme - 1/3 tsp;
• cumin - 1/3 tsp;
• oregano - 1/3 tsp;
• rosemary - 1/3 tsp;
• onion - 1 pc.;
• garlic - 1 head;
• pepper, salt - to taste;
• mustard - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.

Rinse the rolls well under running water and immerse them in water, where they will spend the next 10 to 12 hours.

If desired, the shank can be soaked in milk, which will make the meat even more tender, milkier.

Meanwhile, prepare the beer marinade. Pour all the beer into the pot at once. Add all prepared seasonings and salt to the foamy drink. The onion will also go there, which needs to be finely chopped, as well as 3 cloves of garlic.

We place the shank soaked in water or milk in a beer marinade and send it to a cool place for another 6 hours.

Now we send the shank directly in the marinade to the fire.

We will cook for at least 2 hours on a small flame after boiling.

Already at this stage, the aroma from meat boiled in beer will be breathtaking, but the dish for the New Year of the Dog is not yet ready.

We take the shanks out of the liquid and leave them to cool slightly. Now we are preparing the meat on the bone for baking.

We stuff the shank on all sides with garlic cut into slices. We make a mixture of mustard with vegetable oil and coat the meat preparation with it.

It remains to put the pork knuckles in a heat-resistant form, add a little beer marinade - half a glass is enough, and send it to a hot oven.

We will bake the shank at a temperature of 200 degrees for about 1.5 hours.

Do not forget to periodically water the shank with juice so that they do not burn.

Ready baked pork knuckles in beer are transferred to a dish and immediately served to the New Year's table, where the guests and the friendly Dog have already smelled the incredible meat aromas and are ready to start the meal.

Dishes for the New Year 2018 dogs from pork ribs

Meat with bones is, of course, ribs. This dish is perfect for celebrating the New Year of the Dog 2018.

We suggest cooking pork ribs in the oven with rosemary and mustard. The recipe is very simple and does not require long preparation and a lot of experience. The finished dish will be no worse than a restaurant one and will decorate any table.

For cooking you will need:

• pork ribs - 1 kg;
• olive oil - 1 tsp;
• mustard seeds - 1/4 tsp;
• rosemary - 1/4 tsp;
• vegetables and herbs for decoration;
• salt and pepper - to taste;
• foil.

Cut the pork ribs into portions and wash under running water.

Dry the meat on a paper towel and transfer to a container.

Add dry rosemary and mustard seeds to the ribs. Salt, pepper and pour in vegetable oil.

Mix well the meat with spices and leave to marinate for half an hour.

After that, we transfer all the ribs to a sheet of foil. We wrap the foil so that there is no air access to the meat.

We send the pocket with the ribs to the oven, where the dish will spend about an hour and a half at a temperature of 180 degrees.

We take the blank out of the oven and carefully tear the foil.

Try to spread the ribs apart so that each one can brown. It remains to fry the meat in the oven for 15 minutes, which will be enough to form a golden crust.

We shift the pork ribs to a dish, decorate with herbs, boiled potatoes, carrots. Can be served immediately while the meat thins out incredible flavors.

Recipes for the New Year Beef Dogs

What could be better than a well-cooked piece of meat. Men will agree with this axiom, and support them with the Mistress of the Year - the Dog. And beef holds the palm among the popular tasty meat.

But not every housewife takes the risk of taking on this capricious, but incredibly capricious meat. We have selected original recipes for the New Year of the Beef Dog, which are simply impossible to spoil.

Beef steak in walnut breading

Even an ordinary steak will cause a storm of emotions and delight. And if you cook it with nuts, the dish will amaze the imagination of any gourmet. Stick to the recommended proportions and time, and the New Year's beef dish will definitely work out.

For cooking you will need:

• Thick pieces of beef - 4 pcs.;
• Fennel seeds - 4 tbsp. l.;
• Hazelnuts - 200 gr.;
• Egg whites - 2 pcs.;
• Salt and pepper - optional:
• Greens - for decoration.

Pre-cook the walnut breading. To do this, grind fennel seeds and hazelnuts. We send the mixture to a dry frying pan, salt, pepper and lightly dry.

Pat the beef pieces dry with paper towels.

After that, coat them with vegetable oil and send them to a well-heated pan.

Fry on each side for no more than a minute.

Press the meat into the pan while frying.

Immediately dip the beef steaks into the whites, which must first be lightly beaten with a fork. After that, roll the pieces in a nut breading. We shift the meat to a baking sheet, which is better to cover with paper.

We will bake beef at 180 degrees for no more than 8 - 10 minutes.

We spread the finished steaks in nut breading on a beautiful dish. But it's still too early to put it on the table. Cover the dish with foil and leave the meat to rest for 10 minutes.

While the beef soaks in its own juices and releases tension, prepare the greens for garnish.

Now you can remove the foil, spread the parsley sprigs and sprinkle the dish with salt.

If serving steaks in portions, cut them into thin slices and arrange them nicely on plates.

Stuffed beef recipe

To get delicious stuffed beef, you need to choose the right piece of meat. We need a large whole piece of pulp without veins and flaws.

Ideal for the side of the leg. It is better to buy fresh beef in the market. From frozen meat, the dish will turn out to be rather dry.

For cooking you will need:

• beef - 2 kg;
• bacon - 100 gr.;
• champignons - 200 gr.;
• egg yolks - 2 pcs.;
• onion - 1 pc.;
• ground crackers - 4 tbsp. l.;
• milk - 1 glass;
• fat for frying;
• salt and pepper - optional.

We start cooking by preparing the filling. To do this, the lard is finely chopped and fried in a pan. At this time, we cut the mushrooms and immediately send them to the fried lard. When the moisture evaporates, add breadcrumbs, salt and pepper.

Pour a little milk into the prepared mushroom mixture and continue to simmer.

Transfer the filling to a bowl and leave to cool.

At this time, we will prepare the meat. We cut a whole piece of beef across almost to the base, without cutting it to the end. The width of the cuts should be equal to the size of the portioned pieces. The result should be a meat fan that rests on a single base.

Add chopped egg yolks to the cooled filling. We stuff the meat between the layers of mushroom mass.

Now you need to gently squeeze the piece to give it its original appearance. So that during further cooking the piece of meat does not fall apart, we tie it with food thread.

We send the beef to a preheated pan to fry on all sides over high heat.

We shift the meat preparation into a cast-iron goose, add water or broth to it and set to stew. It is necessary to simmer on a minimum fire under the lid.

When the meat is softened, vegetables can be added to it, which are then used as a side dish.

Together with stuffed beef, you can stew whole potatoes, pieces of carrots or pumpkins.

We continue to cook the dish until the beef is fully cooked, periodically adding broth or water. Before serving, do not forget to remove the cooking string from a piece of meat. Transfer the beef to a large platter and wrap around the stewed vegetables.

Classic complex recipes for the New Year 2018 Year of the Dog: rabbit at home

Rabbit dishes are perfect for celebrating the New Year of the Dog.

And in combination with potatoes, this is just the perfect recipe in the spirit of dog addictions, as the dish combines game meat and the right root vegetables.

For cooking you will need:

• rabbit carcass - 2.5 kg;
• potatoes - 1 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 8 tbsp. l.;
• chicken eggs - 1 pc.;
• salt and pepper - optional;
• greens - for decoration.

We prepare all the components of the dish. To do this, we cut the rabbit carcass into large pieces, it is desirable that they be portioned.

We clean all vegetables. Cut the potatoes into 4 parts or halves if it is not large. Onion cut into half rings, carrots into rings.

Lubricate the baking dish with vegetable oil and begin to lay out all the ingredients of the dish in layers.

Vegetable pillow consists of a layer of onions, on which we spread potatoes mixed with carrots. Lay the rabbit pieces on top.

It remains to fill. To do this, drive a raw chicken egg into a high container, add oil and start beating with a blender. When the mass acquires a thick consistency, gradually add water. All you need is about two glasses of water. Pour the resulting sauce into our dish. The liquid will almost completely cover the vegetables with meat. Don't forget to salt and pepper.

We will bake a rabbit with vegetables at home for about 2 hours at 200 degrees. Follow the preparation. Perhaps 1.5 hours will be enough. It all depends on the number of ingredients and the characteristics of the oven.

The liquid will evaporate during cooking. Therefore, it needs to be added from time to time.

As a result, you will get the most tender rabbit meat with a golden crust. And you don’t have to mess around with a side dish, which is what recipes for complex dishes are good for.

Dishes on the New Year's table Year of the Bird Dog: Glazed Royal Duck

Here it is the most ideal recipe for the New Year's table for the Year of the Dog. Duck, as a prototype of game, in combination with oranges, is worthy of the most exalted titles and praises.

Remember that the Muscovy duck is not as fat as the Peking duck, and choose the bird to your liking. In any case, you will get a fragrant, tasty and symbolic dish that fits perfectly into the concept of meeting the New Year of the Dog.

For cooking you will need:

• duck carcass - 1 pc.;
• oranges - 4 - 6 pcs.;
• soy sauce - 2 tbsp. l.;
• garlic - 4 cloves;
• ginger;
• cinnamon - 1/2 tsp;
• cloves - 1/2 tsp;
• star anise - 1/2 tsp;
• fennel - 1/2 tsp;
• coriander - 1/2 tsp;
• salt and pepper - optional.

Wash the duck and dry it.

We rub the inside of the bird with salt and pepper, after which we tie the legs with culinary thread.

An incredible aroma and a shiny crust will create a sauce with spices.

To prepare it, add the zest of two oranges, a couple of tablespoons of orange juice, chopped garlic and 1 tsp to dark soy sauce. spices.

We rub the prepared duck with the remaining mixture of spices. Preheat the oven to 220 degrees and send the bird into it for 15 minutes.

Then we take the carcass out of the oven and generously grease with the finished glaze.

Now you need to reduce the temperature in the oven. We cook the duck for 1 hour, but every 15 minutes it needs to be taken out to grease with marinade.

Put the finished royal duck whole on a dish and cover with oranges, which we first cut into 8 slices. Place ginger slices between oranges.

Believe me, duck in orange glaze will not leave any guest indifferent.

Video: meat dishes for the New Year

We offer to cook a festive pork, which is suitable for the New Year's menu and for other holidays.

Meat has always been the main dish of the New Year's feast - it usually takes the most time to prepare it, but it is this dish that guests are always waiting for the most. There are a lot of meat recipes, but we suggest that you familiarize yourself with several recipes from a huge variety of existing ones. Some are very simple, others are more complex, but all are equally unique in taste.

Meat dishes for the New Year's table 2017

Since the Rooster is the patron saint of the coming year, chicken dishes on New Year's Eve must be categorically abandoned. But now you have the opportunity to cook pork chops, beef roll, rabbit in the oven in a completely new way and thereby surprise yourself and your guests with a new taste.

Most often, meat on holidays is cooked in the oven - baked together with fruits or stuffed with vegetables, not forgetting to use some kind of original marinade. One of the most common recipes is poultry stuffed with apples, but there are other combinations that will taste just as good.

Pork in a potato coat

You will need:

• Potato - half a kilo;
• Pork meat - 300 grams;
• Cheese - 100 grams;
• Eggs - 3 pcs.;
• Garlic - 3 cloves;
• Meat seasoning, salt;
• Vegetable oil.

Recipe:

1. We cut the pork into large pieces, after that we beat off and rub well with seasoning and garlic, salt.
2. We peel the potatoes and three on a grater, then add 2 eggs and beat the resulting mixture. You can add finely chopped onion (optional).
3. Squeeze out the potato-egg mixture.
4. On a flat plate, lay out the potato mixture the size of your cue ball. Dip the pork in the remaining egg and put on the potatoes, spread another layer of the mixture on top.
5. Quickly lay out the resulting workpiece on a hot frying pan, fry until golden brown.
6. Now put the cue ball in a potato coat on a baking sheet and sprinkle with grated cheese on top. Bake for 20 minutes at 180 degrees.

That's how quickly and effortlessly we made our first New Year's meat dish. And most importantly, one serving is enough to eat.

Pork in dough pots

This meat recipe can decorate your table in a very original way. Meat cooked in pots has long been a well-known dish, but what if the pot was made of dough and could be eaten?

What you will need:

• Pork fillet - 300 grams;
• Margarine - 100 grams;
• Potato - 4 pcs.;
• Tomato - 1 pc.;
• Carrot - 1 pc.;
• Bulb - 1 pc.;
• Flour - 2.5 cups;
• Low-fat sour cream - 7 tablespoons;
• Mayonnaise - 4 tablespoons;
• Green beans - 2 tablespoons (frozen);
• Vodka - 1 teaspoon;
• Salt, basil.

Pork Recipe:

1. Prepare the dough: mix flour, 4 tablespoons of sour cream, mayonnaise, margarine (previously melted), vodka and salt and knead into a soft dough. It should turn out not too dense and be elastic.
2. Wrap the dough for pots in cling film and leave in a cold place for 30 minutes.
3. We cut the meat into pieces and fry in sunflower oil. After that, add basil and salt, pour in boiling water and cover the pan with a lid - the meat should be stewed.
4. We cut the carrots, onions and garlic very finely (you can pass through the press).
5. Pour the broth in which the meat was stewed into a separate bowl or pan, and pepper and salt the meat again, season with your favorite spices and add our vegetables. We fry everything together for another 7 minutes.
6. Chop the tomato and add it to the pan as well. Continue frying for another 7 minutes.
7. We divide the dough into two equal parts.
8. We separate 2/3 of the dough from one part and roll it into a circle with a thickness of 0.5 cm. We spread it in a form that will give our dough the appearance of a pot with high sides.
9. We put potatoes in pots, grease with a layer of sour cream and add green beans and our pork with vegetables.
10. From the remaining 1/3 of the dough we make a lid for the pot. We roll it out again, but leave a hole in the middle, put it on top of the meat and pinch so that the dish does not fall apart.
11. Top the pot with milk and egg.
12. Pour half of the meat broth into the hole that we left in the middle of the lid. We put it in the oven for an hour at a temperature of 180 degrees.
13. After 30 minutes, pour the remaining broth into the pot and reduce the oven to 150 degrees.
14. After an hour, hold the dish in the form for another 10 minutes. Having cut off the lid and sprinkled with parsley and other herbs, a festive meat dish can be served on the table.

Lyulya with prunes

The cuisine of other peoples of the world is very specific. But on the other hand, they use such combinations that we, perhaps, would not have come to mind. This festive meat recipe is for those who always want to try something new.

You will need:

• Minced beef - 700 grams;
• Minced chicken - 300 grams;
• Puff pastry - 200 grams;
• Onions - 2 pcs.;
• Egg - 1 pc.;
• Seasonings for meat, salt and pepper to taste;
• Prunes.

Recipe

1. We take skewers for kebabs and put large prunes on it. If you have wooden skewers, then before that you need to hold them in water for 20-30 minutes.
2. Mix chicken and ground beef, add finely chopped onion and raw egg and seasonings. Mix everything together thoroughly.
3. We take the minced meat in our hand and stick it around the prunes on a skewer in the form of a lyuli.
4. Roll out puff pastry to a thickness of 0.1 cm, cut into strips and wrap around the lyuli made before.
5. Grease a baking sheet with oil and sprinkle some water on it. We put the lula to bake at 180 degrees for about 20-30 minutes, until it is browned.

Another meat dish for the New Year 2017 is ready to serve!

Harmonic

A very original and common way to serve a dish is an accordion made of meat, in the slots of which there are various vegetables, cheese, etc. This meat dish is very easy to cook and now we will teach you how to do it.

What you will need:

• Pork loin - 500 grams;
• Cheese - 200 grams;
• Garlic - 3 cloves;
• Tomato - 2 pcs.;
• Salt and pepper.
• Various greens and potato tubers.

Detailed recipe:

1. Garlic cloves and cheese should be cut into layers.
2. Tomatoes should be cut into circles, but not too thick;
3. We put the pork loin on the foil and make cuts about 1 cm apart, but not too deep.
4. We rub the meat with pepper, salt and seasonings to taste (in cuts too).
5. In each of the cuts we put a plate of garlic and cheese and a plate of tomato.
6. Wrap the meat in foil and place on a baking sheet. You need to cook at a temperature of 180 degrees for 50-60 minutes.
7. We cook potato tubers in uniforms and give them a mushroom shape (leg and hat), fry in a hot frying pan and serve on the table with meat. Sprinkle chopped greens on top.

original meatloaf

Another tasty and beautiful addition to your New Year's table will be a meat dish in the form of a roll.

You will need:

• Bacon - 0.5 kg;
• Any minced meat to choose from - 300 grams;
• champignons - 200 grams;
• Seasonings and spices of your choice:
• Sunflower oil;
• Onion - 1 pc.;
• Salt and pepper.

Roll recipe:

1. We cut bacon (preferably frozen) into thin and identical strips and weave a canvas out of it. The layers of bacon should lay at a 90 degree angle to each other and intertwine at the same time.
2. Finely chop the mushrooms and onion and fry, getting rid of the released liquid.
3. From minced meat (to your taste) we make a square and put our fried champignons in the middle, form a roll.
4. We spread the roll on our braided bacon and wrap it fastening with threads.
5. Spread on a baking sheet and bake at a temperature of 200 degrees for 50 minutes. Before serving, the threads must be cut off.

Wreath of meat with carrots

This is the last recipe for a meat dish for the New Year, but not in importance. When you finish cooking, you will be surprised at what beauty you have created.

What you will need:

• minced meat from two different types of meat - 800 grams;
• cheese - 200 grams;
• carrots - 4 pcs.;
• egg - 2 pcs.;
• onions - 2 pcs.;
• parsley;
• garlic;
• sunflower oil;
• pepper, salt and coriander;
• breadcrumbs for breading.

Wreath Recipe:

1. Finely chop the onion and fry, pass the garlic through the garlic and also add to the pan.
2. We cut the cheese into cubes, parsley, dill, oregano (depending on what you choose), chop and add to our minced meat and mix it well.
3. We cut the carrots into longitudinal strips using a vegetable cutter.
4. We spread the carrots in a baking dish, pre-grease it with oil. Carrot strips should make a complete canvas - without gaps.
5. Minced meat should be put on a layer of carrots, and then again lay out a layer of carrot strips.
6. We set to bake for 40 minutes at 200 degrees.

The meat wreath can be served hot or cold - in both cases, the dish tastes good and will look original on your table.

In this section, we have collected for you the most delicious and delicious recipes for meat dishes for your New Year's table. Here you will find several recipes for how to cook duck, chicken, delicious chops, roasted turkey and much more.

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Juicy meat in tea marinade. It is the tea marinade, which, by the way, fits perfectly with any meat, gives extraordinary juiciness

Marinade:
Brew 3 tbsp. black granulated tea without additives in 300 ml. steep boil.
After 10 minutes, strain so that the granules do not get in, we need one liquid.
Add salt 1.5 tsp, black pepper 1.5 tsp, vegeta, dry dill, a little soy sauce ...... Cool. Marinate the meat for 40-50 minutes.
Bake in a preheated oven at 220 degrees for about 40 minutes.
Try it, you won't regret it. All our friends who tried this meat asked for the recipe.
Bon appetit!

30.12.2016 0 3734

The chicken can be baked in a sleeve or shape, or it can be freed from bones and stuffed with delicious stuffing. It is the second option that we propose. It turns out incredibly tasty and unusual. The dish is perfect for a festive table.

Ingredients:
1 chicken
100 g ham
100 g cheese
2 eggs
3-4 st. l. cream
4 loaf slices
1 bell pepper
parsley, salt, pepper

Cooking:
Wash the chicken and remove the skin from it, leaving the legs and wings. Separate the meat from the bones and scroll in a meat grinder or chop with a blender.
Soak the loaf in milk and leave to swell. Cut the ham into cubes or strips. Cheese grate on a coarse grater. Finely chop the greens. Pepper cut into cubes.
To prepare the filling, mix together minced chicken, squeezed loaf, ham, cheese, bell pepper, herbs, add raw eggs, cream or milk, salt and pepper to taste.
Salt the chicken skin, pepper inside and out, and put the stuffing inside the chicken. Sew up the hole or pin it with toothpicks. Grease the chicken on top with mayonnaise, tie the legs and wings with a thread so that the chicken retains its natural shape.
Grease a baking sheet with mayonnaise or vegetable oil and lay the chicken. It is desirable to bake on moderate heat (160-18 ° C) for 1.5 hours, periodically pouring over the juice that stands out.
Increase the temperature 5-10 minutes before the end of cooking to get a beautiful fried crust.
Serve the chicken cold or hot, cut into slices.
Bon appetit!

24.12.2016 0 985

For a festive or daily table, I want to invite you to make delicious and tender meat "fingers" with spicy filling. Hearty, easy and amazingly delicious!
Here is a cool way to cook pork fingers. Mushroom filling is just one of the options, you can use other ingredients if you wish. Baking in a creamy sauce gives the meat a special tenderness and it literally melts in your mouth. You can serve these fingers to the table as a hot appetizer or with your favorite side dish.

Ingredients:
Pork chop - 700 grams
Mushrooms - 400 Grams
Bulb - 2 Pieces
Egg - 2 Pieces
Cheese - 200 Grams
Cream - 1 Cup
Water - 1 glass
Salt and pepper - to taste
Vegetable oil - 2-3 Art. spoons

Servings: 6-8

Cooking:
1. Here is a set of products you need to have on hand to repeat this recipe. The first thing to do is boil the eggs.
2. Peel and chop the onion. Fry in a pan with vegetable oil until golden brown.
3. While the onion is fried, wash, dry and finely chop the mushrooms.
4. Add to the pan and fry over medium heat until cooked through. Salt and pepper to taste during the process.
5. In parallel, you can do meat. Wash the pork, dry a little and cut into pieces. Tap lightly on both sides.
6. Remove the fried mushrooms from the pan and transfer to a bowl. Add diced eggs to it.
7. And grate the cheese on a medium grater.
8. Mix everything thoroughly. Everything, our filling is ready.
9. Lay a piece of meat on the work surface. Place some filling on the edge.
10. And carefully roll up the roll.
11. In order for the fingers to keep their shape well, secure the edges with toothpicks.
12. Turn on the oven and let it warm up to 190 degrees. In a frying pan with a little oil, fry the fingers until golden brown.
13. Put the fried fingers in a heat-resistant form. Pour in some water.
14. And cream. Add salt and pepper to taste.
15. Send the form to the preheated oven for about half an hour.
Bon appetit!

15.12.2016 0 1615

For the festive table, every hostess wants to make a lot of delicious dishes. I would like to offer an excellent variant of baked goods. The meat turns out fragrant, very tasty, juicy and beautiful in color!

Before you learn how to cook Prazdnichnaya boiled pork, I want to pay attention to the choice of meat. For lovers of dry boiled pork, lean parts of pork are suitable, and for juicy snacks, fatty pieces, such as neck, are suitable. Start cooking two or three days before the festive table, the meat is marinated for a long time, baked, and kept in the refrigerator for another 12 hours. So let's get started!

Ingredients:
Pork - 1 Kilogram
Garlic - 4-5 Cloves
Provence herbs - 1 teaspoon
Salt - 0.5 teaspoons
Ground black pepper - 0.25 teaspoons
Dijon mustard (French) - 3 teaspoons
Vegetable oil - 3-4 Art. spoons

Servings Per Container: 8-10

Cooking:
Prepare food. I do not like fatty meat, especially on the festive table, where there are usually a lot of mayonnaise salads. I take the leanest meat. Based on your taste, buy the piece you like. Wash thoroughly, dry and prepare spices, oil.
Prepare the meat marinade: combine oil, mustard, salt, pepper, Provence herbs, garlic. Mix well.
Rub the meat evenly on all sides with a fragrant mass. Wrap it in foil and refrigerate for 4-5 hours.
Remove the marinated meat from the refrigerator, wrap tightly with foil in several layers and put in the oven for 3-4 hours, temperature - 180 degrees. Bake.
30 minutes before the end of baking, open the foil, pour over the fat that has formed in the foil, several times the meat and brown the top. Then wrap the foil tightly again and remove the meat for 12 in the refrigerator. After that, the ham can be considered ready. Cut into slices and serve with herbs and vegetables.
Bon appetit!

13.12.2016 0 1806

These rolls are good hot for lunch with any vegetable side dish! They turn out very juicy, the ham gives the meat a usual and distinct smell, and the cheese inside the rolls melts, saturating them with creamy notes! In the same way, you can cook chicken fillet rolls! It turns out a real festive meat dish! Very tasty, definitely recommend to try!

Ingredients:
Pork loin without rib - 500 g
Ham - 250 g
Hard cheese - 180 g
Green onion - 0.5 bunch
Salt - 9 pinches
Ground black pepper - 4 pinches
Olive oil - 3 tbsp. l.
Provence herbs - 1 pinch

Cooking:
Cut the boneless pork loin into thin portions. There were 9 pieces in total.
We beat off the pieces of pork with a culinary hammer to the finest state.
We rub hard cheese on a small grater, and cut the washed green onions into thin rings.
Mix cheese, onion, Provence herbs and ground black pepper.
We form rolls. We take one piece of beaten meat and salt it a little (a pinch of salt per piece of meat).
Lay a slice of ham on a piece of meat.
On the ham spread 1 tbsp. l. cheese and onion filling.
We wrap a tight roll. So we wrap other rolls and put them in a baking dish.
Drizzle meatballs with olive oil.
We cover the form with foil and bake in an oven preheated to 200 ° C for 20 minutes, then remove the foil and bake for another 20 minutes at 180 ° C. We serve hot pork rolls with ham and cheese filling for lunch with any vegetable side dish.
Bon appetit!

12.12.2016 0 1043

Boneless chicken stuffed in Tuscan style is an incredibly tasty dish! Looks very festive, also suitable for a hearty dinner. Surprise your loved ones with an incredibly tasty and original dish!

Cooking
Put the chicken carcass back up and cut along the spine along the entire length of the carcass - only the skin and a very thin layer of meat.
Let's deal with the left side of the chicken carcass first.
Holding the skin with your fingers, with a sharp knife we ​​cut the flesh along the ribs, getting first of all to the articulation of the thigh with the skeleton.
Feeling the joint, we separate the femur from the skeleton.
Now we go to the winglet - to the place where the skeleton is articulated with the winglet, and separate the winglet joint.

We will perform similar actions with the right side of the carcass - we will separate the joints of the thigh and wing from the skeleton.
Then the skeleton (costal part and spine), trimming the flesh if necessary, is separated from the keel part of the chicken (under which the fillet is located). And we'll pull it out of the carcass.
Carefully freeing the keel from the fillet, we will also separate it.
We feel in the fillet, in the front of the chicken, a slingshot bone and, cutting with a knife, take out this bone flyer.
Having twisted the hips, we will find the femur and also cut it out - both on the left side and on the right.
Let's take care of the wings. Inside the chicken there are l-shaped bones - “blades”, which are attached directly to each of the wings through a joint. We remove these bones first.
Then we cut the skin around each wing and take out the wings.
Wings, skeleton, keel and other removed bones should be used to prepare the broth.
After the manipulations, we get a chicken carcass, almost completely freed from bones (with the exception of the shins).
Salt and pepper the carcass both outside and inside, and leave to soak for about 1 hour.
In the meantime, let's get on with the filling. There is a wide scope for improvisation here.
Tuscans usually use bread, some veal or pork, pork sausage, ham, cheese, egg for filling.
In this case, take a couple of onions, a couple of slices of white bread, 200 grams of pork, pamesan, butter.
Grind bread, meat, onions in any convenient way (in a meat grinder, in a food processor, just with a knife), and grate cheese (50 grams) and frozen butter (50 grams) on a coarse grater, adding a little chopped greens, a couple of pinches of salt, black ground pepper and a little grated nutmeg.
Then pour a well-beaten egg into the filling (in a steep foam). This additive is designed not so much to bind the minced meat (it already has cheese), but to make it more airy when it begins to "ripen" inside the chicken carcass.
Carefully, so as not to remove the air bubbles of the beaten egg, we put the thoroughly mixed minced meat inside the carcass freed from the bones.
We carefully sew the carcass with a white cotton thread, not forgetting to sew up the holes from the cut wings.
When suturing, it is advisable to fill the tail inside the chicken or remove it altogether.
We turn over the stuffed and sewn chicken and with light slaps we give it the original shape of the chicken carcass - as if we had not taken the bones out of it.
Pour three to four tablespoons into a suitable baking dish. tablespoons of olive oil, add at least a couple of pinches of dry sage - the most common, from a pharmacy.
Lay the chicken breast side up.
We put the dishes in an oven preheated to 180 degrees Celsius and bake until a golden crust forms, from time to time pouring the carcass with hot fat that melts during baking.
Allow the chicken to cool slightly, then cut into slices and serve immediately.
Or you can gradually cut off as much as you need from the baked carcass on the table so that the rest does not cool too quickly.

09.12.2016 0 1413

Baked pork ribs juicy and delicious! The aroma is unimaginable, and we will also make the marinade original! These ribs are an excellent option for a second course for both the everyday table and the festive feast.

Ingredients:
1.5 kg pork ribs
2 onions
2 cloves of garlic
2 tablespoons honey
3-4 tablespoons soy sauce
2 tablespoons tomato paste
ginger
salt and pepper to taste

Cooking:
1. Wash the ribs well with water and cut into portions (3-4 ribs each).
2. For the sauce, finely chop the onion, garlic, ginger.
3. In a saucepan, mix chopped onion, garlic, ginger, add honey, soy sauce, tomato paste.
4. Bring the sauce to a boil and cook until the onions are soft.
5. Blend the sauce with an immersion blender.
6. Brush the ribs with the sauce using a cooking brush and leave to marinate for 1-2 hours.
7. Preheat the oven to 160 degrees and bake the ribs for 1-1.5 hours, brushing them with sauce from time to time. If the surface of the meat is browning too much, you can cover it with foil. Reheat the remaining sauce again, you can rub it through a sieve.
8. Pork ribs served hot with fresh vegetables and sauce.

Adviсe:
The ribs can be grilled. In this case, a baking sheet should be placed under the grate so that excess fat flows into it.
If you are baking ribs on a baking sheet, remember that you can put parchment paper or foil on the baking sheet.

29.11.2016 0 845

Pork, baked with garlic in a whole piece, belongs to the classic types of snacks. In addition to excellent taste, it is easy to cook in foil in the oven, does not require a lot of time. On the eve of the holidays, this recipe becomes especially relevant. Such a dish will adequately decorate the festive table, delighting your loved ones with the wonderful taste.

To cook pork with garlic in the oven, we need:
pork in one piece - 1 kg;
garlic (squeezed) - 5 cloves;
spices - 3 tbsp. l.;
salt - to taste;
foil.

Cooking:
Salt a piece of meat on all sides, sprinkle with your favorite spices, garlic.
Roll the pork into an incomplete roll and tie with cooking string (twine).
Wrap a piece of pork in foil and send to bake in an oven heated to 220 degrees for an hour and a half.
Remove the meat from the oven, unfold the foil, cut the threads.
Put the pork baked with garlic in the oven on a dish and cool.
Cut a piece of pork baked in foil and serve. Horseradish, pickled cabbage and mustard will perfectly complement this dish. Delicious and fragrant meat will decorate your table.
Bon appetit!

23.11.2016 0 2460

Pork in milk - the meat is very soft, tender and fragrant. Pork in milk is good both hot and cold, suitable for salads and sandwiches.

To cook pork in milk you will need:
700 g of pork pulp (part of a ham);
2 tbsp. l. spice mixes for meat (ground coriander, paprika, red and black pepper, dry basil, zira, dried garlic, dill, bay leaf);
700-800 ml of milk;
salt;
vegetable oil for frying.

Cooking:
Wash the pork, dry it, cut off excess fat and films.
To prepare this dish, I took a ready-made meat mixture. You can use other spices according to your taste.
Rub the meat on all sides with spices, place in a container with a lid and refrigerate overnight (or more).
Remove the pork from the refrigerator 30 minutes before cooking. Heat the vegetable oil in a frying pan and fry the meat on all sides until browned.
Then put the pork in a saucepan with a thick bottom, pour hot milk and simmer over low heat for 1.5-2 hours. Salt for 30-40 minutes before being ready. If necessary, you can add milk during cooking, turn the meat over and pour milk over it.
Very soft, tasty and fragrant pork in milk is ready.
Bon appetit, please your loved ones!

23.11.2016 0 1120

These cutlets, I assure you, can become a highlight on your holiday table, as well as in the daily menu of your culinary activities. This recipe has become one of our family's favorites for a very long time.

To prepare cutlets, we need the following ingredients:
Chicken fillet - 1 pc.
Hard cheese - 100 g
Onion - 1 pc.
Carrot - 1 pc.
Garlic - 3 - 4 cloves
Raw egg - 1 pc.
parsley
Mayonnaise - 2 tbsp. spoons
Flour
Salt pepper

Cooking:
Finely chop the onion, rub the carrots on a coarse grater. We send it to a well-heated pan and sauté in vegetable oil.
Finely chop the fillet, add browned onions and carrots, grated cheese, greens, egg, mayonnaise to it, squeeze out the garlic, salt, pepper to taste and add a couple of tablespoons of flour.
Mix the contents and send for an hour in the refrigerator. (All this can be done in the evening, and cooked the next day).
We form cutlets and roll them in flour.
We send our cutlets to a heated pan.
Fry on both sides until golden brown over medium heat.
Our meatballs are ready. It remains only to put them on a dish and decorate with parsley sprigs.
Bon appetit!

Olive oil (vegetable) - 50 ml.,
- Juice of 1 large lemon
- Bottled water (or boiled cold) - 50 ml.,
- Fresh parsley - a small bunch
- Salt, black pepper.

Cooking:

Marinade:
1. Pour water into the pan, put salt, sugar, vinegar, bay leaf,
peppercorns. Bring everything to a boil, remove from heat and completely
cool down! Add mineral water, mix.
Rinse the chicken, divide it in half along the ridge and put in the cooled marinade.
Put a plate (saucer) on top of the chicken so that it completely drowns in the marinade.
Put the pot with the marinade in the refrigerator for 10-12 hours (I clean it at night)
2. Put the pickled chicken in a baking dish, pour 2-3 tablespoons into the dish. marinade and 2 tbsp. vegetable oil.
Cover the chicken with a lid or foil on top and bake in a preheated oven to 200 gr. for 20 minutes.
Then, remove the lid (foil) and bake for another 20-25 minutes.
3. While we put the chicken to bake, we make garlic sauce.
Squeeze garlic through a press into a cup, add oil, lemon
juice, water, salt, pepper, chopped parsley, mix and leave
insist.
4. Remove the chicken from the oven and brush generously with garlic sauce

While the chicken is baking, let's get on with the pasta!

What do you need:
- Penne pasta - 300 gr., ( type of short pasta, tubules-feathers with a diameter of up to 10 mm and a length of up to 40 mm with a diagonal cut edges)
- Milk - 480 ml.,
- Flour - 4 tablespoons,
- Butter - 60 gr.,
- Cream 10% - 200 ml.,
- Mustard powder - 1 tsp,
- Salt - 1 tsp,
- Ground black pepper - 1 tsp
- Solid well-melting cheese (best of all "cheddar", but I did it with "maazdam" and "gouda") - 250 gr.

Cooking:
1. Boil the pasta according to the instructions on the package, drain the water.
2. While the pasta is cooking, let's make the sauce.
3. In a large saucepan (with high sides), mix milk, flour and
butter. We warm over medium heat, stirring constantly, until - carrots - 1 pc.,
- onion - 1 pc.,
- salt and black pepper to taste
- mustard - 20 gr
- hard cheese - 100 gr,
- sour cream - 50 gr,
- vegetable oil

Cooking:
1. Remove the bones from the chicken thighs, spread the flesh in a layer, lightly beat off. Salt and pepper. Put the minced meat mixed with browned carrots and onions and seasoned with salt and pepper on the surface, grated cheese on top.
2. Wrap everything in a roll. Tie with thread. Lubricate with mustard mixed with sour cream.
Place the roll in a baking bag. Send to a preheated oven to 180 * C for 2 hours.
3. Allow the roll to cool and remove the thread. Place in refrigerator for 2-3 hours.
Bon appetit!