Meat for the festive table. Cooking a hot dish in the oven. Recipes with photos are simple and tasty

Festive pork boiled pork in mustard marinade

A simple recipe for incredibly tasty meat for the holiday table. Juicy, healthy and beautiful - such a hot dish will be a worthy decoration for any table. Thanks to the abundance of spices, it turns out to be really very aromatic, and due to the baking technology, it turns out tender. This meat just melts in your mouth.

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Better take the neck. Either do not remove the lard at all, or cut it off and place it on top - this will make the finished dish juicier. Be sure to add garlic to the meat itself - this way it will become much more flavorful. 2 hours is the minimum time needed to marinate meat. Ideally, you can leave it to marinate overnight.

You will need:

pork – 2 kg;
Sunflower oil – 2 tbsp. l.;
soy sauce – 2 tbsp. l.;
grainy mustard - 1 tbsp. l.;
coriander – 1 tsp;
black peppercorns – 1 tsp;
salt – 1 tsp;
seasoning for pork – 1 tsp;
garlic – 2 heads;
a mixture of peppers to taste;
thyme sprigs;
sprigs of rosemary.

Cooking stages.

In a deep container, combine all ingredients except meat and garlic. That is, you need to pour in sunflower oil, soy sauce and add seasonings with salt.

Rub 1 head of garlic there. Mix everything well.

Cut the second head of peeled garlic into thin slices.

Rinse the meat under cold water and dry with special towels.

Make random cuts throughout the piece of pork with a knife - this must be done so that the meat is well marinated.

Insert slices of chopped garlic into the slits.

Coat the meat thoroughly with marinade. Feel free to rub it in with your hands without missing any cuts.

Place the meat in the marinade bowl, cover with a lid and leave to marinate in the refrigerator for at least 2 hours.

Place the cooked meat on foil, top with sprigs of rosemary and thyme and wrap. Make sure that there are no open areas and there is nowhere for the juice to leak out. To be sure, use 2 layers of foil.

Place in a mold and bake for an hour at 180 degrees in the oven.

After an hour, carefully open the meat and pour over the released juice.

Place back in the oven for about 20 minutes to bake on top. The magnificent meat for the festive table is ready, you can serve it hot or chilled, it will be very tasty.

Beef Wellington for a family dinner

Do you want to make an ordinary dinner special? Prepare beef Wellington.

Ingredients needed for cooking:

beef tenderloin – 0.8 kg;
puff pastry – 600 grams;
mushrooms – half a kilo;
onions – 1 pc.;
6-7 slices of bacon;
a couple of sprigs of thyme;
2 tablespoons mustard;
head of garlic;
a couple of tablespoons of vegetable oil and 15 grams of butter;
sesame – 10 grams;
salt and pepper as desired;
a couple of yolks.

And now the preparation itself:

A whole piece of beef is well salted.
Heat vegetable oil and butter in a frying pan. Thyme and garlic paste are fried in an oil mixture. Stir constantly so that nothing burns. The oil should be saturated with the aromas of thyme and garlic. And as soon as they start to fry, they are removed from the pan.
Now a whole piece of meat is fried in aromatic oil. It should be covered with a golden crust, but remain raw inside.
As soon as the meat is “gilded”, it is transferred to a cutting board and peppered on all sides, coated with mustard, wrapped in foil and left for half an hour.
The lek is crushed.
Chop the mushrooms very finely. They can be chopped with a special attachment in a blender; there should be small cubes, but not mush.
In the oil in which the meat was previously fried, first the onions are fried, and then the mushrooms.
Fry everything until the mushroom juice has completely evaporated.
Add salt, black pepper and thyme to the onions and mushrooms. Stir and remove from heat.
Spread a layer of cling film on a cutting board. The specified number of strips of bacon are placed on it (lengthwise, tightly to each other).
Spread a thin layer of mushrooms and onions on top of the bacon.
Now place a piece of beef on top of the mushrooms and, using cling film, carefully wrap it in bacon, like a roll. Press the meat tightly into the film.
The dough is rolled out on the table. Release the meat from the film.
The edges of the dough are coated with yolk.
The meat is placed on the edge of the dough and wrapped in a roll. Excess dough is trimmed off.
Coat the top with egg yolk.
Transfer to a baking sheet and bake: first 15 minutes at 200 °C, and then 15 minutes at 180 °C.
The finished dish is removed from the oven and left to brew for half an hour. Then they cut it.

Meat baskets with bacon and cheese for the holiday table

If you want something more unusual than just baked meat for your holiday table, pay attention to this recipe. Original, tasty, filling, aromatic baskets with cheese. It is thanks to him that the dish turns out so tasty and piquant. If you serve it immediately after the oven, then when you cut it, the cheese inside will flow, making the dish even more interesting.

The baskets are prepared quite simply, the ingredients are standard. Mixed minced meat is best - from pork and beef. You can buy ready-made or make it yourself. Buy only proven cheese that melts well in the oven.

You will need:

minced meat – 600 gr.;
cheese – 300 gr.;
smoked bacon – 150 gr.;
onion – 150 gr.;
bell pepper – 50 gr.;
tomato – 50 gr.;
salt to taste;
pepper to taste;
vegetable oil.

Cooking stages.

Pass the cheese through a grater with large holes.

Rinse the vegetables and wipe dry. Remove the seeds from the pepper.

Cut the tomato into slices, the pepper into cubes.

Finely chop the peeled onion.

In a deep bowl, combine the minced meat with onions. Stir.

Divide the minced meat into 4 parts and roll each into a round patty. Place on a foil-lined baking sheet.

Grease the bottom of a faceted glass with vegetable oil and press it into the middle of each cutlet, forming sides around it. You should end up with a basket with fairly high walls.

Wrap the bacon around the perimeter of the basket.

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Place cheese in the middle, then pepper, cheese again, tomato slices and cheese again. Garnish with pepper. Repeat with all cutlets.

Bake at 180 degrees for 30-40 minutes. Serve hot so the cheese is soft and chewy. But even when cooled they are incredibly tasty.

Main meat dishes

Hot meat dishes for the festive table are an opportunity for the hostess to show off her cooking skills, surprise guests, and emphasize the sophistication or simplicity of the entire feast. That is why you need to approach the choice of the main dish very responsibly.

In general, there is always a choice of which meat to prefer and how to cook it. It can be:

Boil - this meat is used in various broths, soups, stews, casseroles, this also includes dumplings, manti and khinkali. You can get a very tasty and unusual dish if you take the flesh of a shoulder blade or veal brisket, roll it up, tie it with twine and boil it. Before serving, cut the finished meat into thin slices, garnish with herbs, and add sour cream and tomato sauce. And as a side dish, crumbly boiled potatoes, rice porridge or beans are good.
Fry - delicious chops, juicy steaks and cutlets, brizoli and beef stroganoff will decorate any table. For example, Pozharsky cutlets, praised by Pushkin, are prepared from veal or chicken fillet with the addition of eggs, milk, loaf, butter, spices and white crackers for sprinkling. First you need to make minced meat, then form it into cutlets, which are breaded in breadcrumbs, quickly fried in butter, and then baked in the oven.
Bake is perhaps one of the simplest ways to prepare meat; it is stuffed with garlic and carrots, rubbed with spices and put in the oven for several hours, or you can bake the meat in portions along with vegetables, cheese, nuts, you can also make a soufflé or lasagna .

Stew - spicy and aromatic goulash or paprikash, various roasts in pots, numerous recipes for stewing in beer, berry and fruit juice, with the addition of vegetables, herbs and even honey - all these are ideal meat dishes for the holiday table. For example, a pot roast won't take up very much of your time. Quickly fry the onion cut into rings and grated carrots in a frying pan; in another frying pan, cook the pieces of pork and mushrooms until half cooked. Grease the walls of the pots with butter and start layering: boiled potatoes, meat with mushrooms, carrots and onions, pour in a little water or broth and put in the oven for about 40 minutes. As a result, you will get not only a tasty and satisfying meal, but also serve it you can do it in a very original way. Marinate – it’s rare that a holiday in the warm season is complete without barbecue; there are hundreds of recipes for marinades for every taste, so you can safely experiment and get excellent results time after time. Use raw - carpaccio, of course, is a dish for lovers and gourmets, but a fondue made from thinly sliced slabs of lightly marinated pork, beef or chicken can be a real highlight of the holiday. You can surprise your guests with a simple and quick carpaccio. You need to take a small piece of fresh lean beef, put it in the freezer for 40 minutes, then cut it into thin slices and place it on a large plate greased with olive oil. It is topped with capers, parmesan shavings, and wasabi sauce.

As you can see, the variety of meat dishes can amaze the imagination and give real scope for imagination. All you have to do is choose the most suitable recipe and delight your loved ones and friends with amazing tastes and aromas.

Georgian meatloaf with nuts and spices for the holiday

To prepare this roll, you need to take a flank (also known as flank or flank) - a cut of the lower part of the body of pork or beef. According to the recipe, the roll needs to be cooked in a sleeve. It is very important to wrap the meat carefully so that it does not come into contact with water and cooks in its own juices. You can also cook the roll in the oven all the time, first in a sleeve at a temperature of 200 degrees for 2 hours, and then without a sleeve until a golden brown crust forms.

The roll is quite simple to prepare, but it turns out incredibly tasty. Juicy, aromatic, tender. For a nice, delicious crust, pop it under the grill once it's fully cooked.

You will need:

flank – 1.5 kg;
walnuts – 150 gr.;
green basil – 100 gr.;
allspice – 1 tsp;
hot pepper – 0.5 tsp;
coriander seeds – 0.5 tsp, l.;
garlic – 1 head;
rosemary sprigs – 2 pcs.;
salt to taste.

Cooking stages.

Peel the garlic. Set aside 3 cloves. Finely chop the remaining cloves.

Chop the pre-washed basil. Finely chop the nuts.

Combine garlic, bezel and nuts. Blend everything with an immersion blender until smooth. You should end up with a fairly thick paste.

Rinse the meat with water and wipe with napkins.

From the prepared piece, make one moderately thin layer of meat of equal thickness with relatively smooth edges.

Cut 3 cloves of garlic into thin slices and stuff them into the meat - to do this, make slits in different places.

Sprinkle the meat with salt and pepper.

Grind the coriander seeds in a mortar and sprinkle them over the pulp.

Place the paste on the meat layer and spread over the entire area.

Roll the meat tightly into a roll and tie with thick silk thread.

To make the roll even more flavorful, insert sprigs of rosemary under the threads.

Place the meat in a roasting roll, add allspice and cook in hot water for 2 hours. Or put it in the oven in a sleeve for the same time at 180 degrees.

When the roll is cooked, remove it from the water, let it cool slightly and bake under the grill for no more than 20 minutes.

Potatoes baked in the oven in bacon

Very tasty, quite easy to prepare and aromatic hot dish of potatoes with bacon. It can be served for both lunch and dinner. In addition, it will be appropriate for both everyday cooking and a festive table.

To prepare this dish you will need (the number of ingredients is indicated approximately, depends on the specific situation and desire):

potatoes (medium, not large) - 9-10 pieces;
bacon (raw, chilled) - 300 grams;
hard cheese, but you can use any cheese, to taste - 100 g;
butter - 50 g;
greens – 1 small bunch;
sunflower oil - 1 teaspoon (or parchment paper);
salt, pepper - optional.

Cooking sequence:

The potatoes must be thoroughly washed, put in a saucepan, and simmered over medium heat without peeling them; the water should be slightly salted. Cook until done, but the main thing is not to overcook it so that it doesn’t start to fall apart when cut.
While the potatoes are cooking, begin preparing the remaining ingredients.
We cut the cheese into slices according to the amount of potatoes.
Lightly salt the bacon on both sides (to taste, no salt required).
Finely chop the greens.
When the potatoes are cooked, remove them from the heat, drain the water, let them cool a little, and peel the potatoes. Cut each potato into two halves. Optionally, for those who like it salty, you can add a little salt to each potato half.
The cheese must be placed on one half of the potato, then combined with the other half.
Then carefully wrap each potato with a slice of bacon.
The bottom of the baking dish should be greased with sunflower oil (parchment paper). Then place the potatoes in the pan and place a piece of butter on top of each wrapped potato.
Place the dish in the oven and bake it at a temperature of approximately 200 degrees, for 30-40 minutes, depending on the oven (you should check the readiness periodically, since everyone’s oven is different and the cooking time may vary), until the bacon is browned.

After the dish is cooked, you should remove it from the oven, place the potatoes on a dish, sprinkle herbs on top and you can serve.

This dish goes perfectly with a red cabbage salad, light and tasty.

Meat in puff pastry with mushrooms for the festive table

Another recipe for an unusual serving of meat on the holiday table. It turns out very tasty, juicy and aromatic. Thin flaky pastry, tender mushrooms and a juicy piece of pork that was first fried and then baked. When cut, this dish looks especially impressive.

Pork tenderloin is ideal for this recipe. It is very important that it is oblong in shape. The pork must first be fried in a frying pan on each side over maximum heat to form a crust. This way, all the juice will remain inside, and the meat will turn out very tender.

You will need:

pork – 1 kg;
champignons – 800 gr.;
puff pastry – 500-600 g;
breadcrumbs – 30-40 gr.;
onions – 2 pcs.;
chicken egg – 1 pc.;
garlic – 3 cloves;
Provencal herbs;
black pepper;
paprika;
cumin;
coriander;
basil;
salt;
vegetable oil for frying;
butter for frying.

Cooking stages.

Wash the meat and dry it.

Distribute all seasonings, as well as salt, on a silicone mat.

Roll the meat in spices, pressing each part well into the seasoning.

Pour a little vegetable oil into a heated frying pan and add a little butter.

Fry the meat on all sides over high heat - this will help seal it, leaving all the juice inside.

Place the pork on a baking sheet lined with parchment and bake at 180 degrees.

Peel the onion and garlic and chop finely.

Add oil to the heated pan again. Steam and fry the onion first until light golden brown, and then the garlic.

Wash and dry the mushrooms, chop finely.

Fry the champignons in a separate pan. It is important that all the liquid they release evaporates.

When this happens, add the onion to the champignons and fry for just a couple of minutes, stirring.

Place the mushrooms and onions in a deep container and add some breadcrumbs there. Stir.

Lightly roll out the finished puff pastry and place mushrooms on it. Spread over the entire surface, leaving the edges free.

Beat the egg in a cup. Brush the edges of the dough with it to help it stick together better.

Place the meat on the dough and roll it up. Pinch the edges of the dough. Place on a baking sheet lined with parchment.

Bake for 30 minutes at 180 degrees until the dough is baked. Serve slightly cooled, this will make the holiday meat easier to cut.

Chicken

Chicken legs with mushrooms and cheese

Ingredients: from 6 to 8 hams, half a kilo of champignons, 200 grams of hard cheese, olive oil, two red onions, up to 3 garlic cloves, egg and mayonnaise. Let's figure out how to bring recipes with photos to life.

Remove skin from chicken legs. Separate the flesh, cut into cubes, avoiding veins and other poor-quality parts. Mix with raw egg;
Sauté onion and mushroom mixture over medium heat;
Mix the meat well done, add cheese and 1.5 tablespoons of mayonnaise;
Place the minced meat on the chicken skin, wrap it and place it on a baking sheet. Coat the legs with a mixture of crushed garlic and mayonnaise. Bake the dish at 200 degrees for 40 minutes. This dish can be prepared in advance; just put your semi-finished products in the freezer. This will not affect the taste of the legs in any way.

Poultry with liver and nuts

Find: chicken, 300 grams of pork liver, half a kilo of walnuts, half a loaf of bread soaked in milk, 4 eggs, 60 grams of butter, table salt and ground black pepper.

Scroll the fried liver through your meat grinder along with the walnuts;
Add a wheat bun soaked in milk to the mixture (pass it through a meat grinder), followed by softened butter;
Pepper and salt the minced liver, knead it, and stuff the chicken with the mixture. Sew up the hole and brush the bird with butter. Bake the chicken, basting it with its own juices;
When the dish is ready, free it from the threads, remove the minced meat and place it around the bird. Pour chicken juice over everything.

Chicken meat in plum jelly

Necessary products: 0.5 kilograms of peeled chicken fillet, 6-8 plums. If you don't have plums, you can use cherry plum. Jelly is prepared using: a glass of chicken broth and half a vessel with water, 300 grams of plum compote, a large spoon of gelatin.

First, make some jelly. Pour boiled water over the gelatin;
When the gelatin swells, add chicken bone broth and heat until the gelatin dissolves;
Lastly, add the plum compote;
Cut the chicken into slices and place in an oval bowl. Fill the free sides with the jelly mixture and place the plum halves there.

Recipe with dried apricots and citruses

You need: 1500 grams of chicken, half a glass of orange or tangerine juice, 200 grams of dried apricots, 4 large spoons of vegetable oil, lemon juice, ground pepper (you can use black and red) and table salt.

Rub the carcass with salt and spices. Coat it with butter and place in a preheated oven. After 15 minutes of cooking, stop the process, pour citrus juice over the meat and lower the temperature;
Bake for 50 minutes, basting regularly with the sauce that forms on the baking sheet. Towards the end of the process, add dry apricots boiled in 200 milliliters of water;
Season the sauce with lemon juice, add more seasonings if the ones you already have are not enough for you. Don't forget to serve the sauce at the table. It can be poured into a separate container, or it can be poured directly into a large bowl.

Roast with garlic and red currants

Use: 1.5-2 kilograms of chicken, 2 garlic, a glass of viscous sour cream, 2 teaspoons of salt, sour cream sauce, red currants for decoration.

Separate the meat from the bones, salt and rub with garlic;
Coat the chicken with sour cream, roll it up and tie it with thread. Place on a baking sheet under weight. Leave in the cold for 12 hours to soak the meat;
Roast in the oven for about half an hour. Remove the threads from the cooled roll. Cut the chicken into slices and place in a deep plate. Decorate it with patterns of sour cream sauce and red currants.

Chicken with cauliflower

For cooking you will need : a head of cauliflower, 800 grams of fillet, 200 grams of cheese, salt, spices of your choice, oil for frying food.

Break or cut the cabbage into florets, wash them thoroughly and boil until soft;
Fry salted chicken fillet with table salt and seasonings. Cook it until golden brown in vegetable fat or the usual sunflower oil;
Remove the baking tray and place the chicken on it. Top with pieces of cabbage and sprinkle shavings of cheese on top. Bake in the oven for about a quarter of an hour at 200 degrees.

Recipe for holiday meat and potatoes “Bear's Paw”

Another delicious and satisfying meat recipe for the holiday table. The presentation is not banal, and the dish itself is very interesting. It's quite simple to prepare. Juicy, tasty, tender - meat in potatoes will be an excellent option, combining both a main dish and a side dish.

Be sure to use the sauce as described in the recipe. So, the meat will turn out even more tender thanks to mayonnaise and aromatic thanks to herbs and garlic. Instead of hard cheese, you can use semi-hard cheese. The main condition is that it melts well.

You will need:

potatoes – 500 gr.;
pork – 400 gr.;
hard cheese – 100-150 gr.;
chicken egg – 2 pcs.;
flour – 2 tbsp. l.;
garlic – 3 cloves;
dill;
mayonnaise;
salt to taste;
seasonings to taste;
pepper to taste;
vegetable oil for frying.

Cooking stages.

Rinse the meat and dry with napkins. Cut into steaks about 1.5 centimeters thick.

Place each piece in a bag and beat with a kitchen hammer on both sides.

Then salt and pepper the meat on all sides, rub it all in with your hands and set aside.

Peel the potatoes and pass through a grater with large holes. Fill with cold water and leave for 10 minutes.

Also grate a piece of cheese.

Squeeze the potatoes after 10 minutes. Add 2 eggs, salt, pepper and mix.

Add flour to potatoes and mix well again.

Heat a frying pan with oil, lay out the potatoes in a layer. Its thickness should be approximately the same as that of a piece of meat, and slightly wider in area. Place the meat on the potatoes and cover with another layer of potatoes on top. Press the edges lightly.

Fry on each side until light golden brown.

Place the meat in the potatoes on a parchment-lined baking sheet.

Bake at 180 degrees for 40 minutes.

While the meat is baking, you can make the sauce. Pass the peeled garlic through a press and mix with mayonnaise. Chop the pre-washed greens and send them there. Mix everything well.

Brush the sauce over the meat, sprinkle with grated cheese. Bake for another 10 minutes.

New Year's “Meat Ball”

This recipe for an unusual meat dish is perfect for a festive table and will delight your guests, as it is simply impossible to ignore this dish. Required ingredients for “Meat Ball”:

Required ingredients for “Meat Ball”:

2 types of meat: pork fillet – 300 grams, chicken – 100 grams;
1 onion;
1 carrot;
hard cheese – 100 grams;
champignons – 100 grams;
cilantro or parsley;
lemon;
3 cloves of garlic;
soy sauce;
spice mixture: Italian herbs, pink pepper, allspice, mustard.

One of the most unusual meat dishes is prepared like this:

The pork fillet is thoroughly beaten, sprinkled with pepper and ground herbs.
The same is done with chicken meat.
Prepare a sauce from 2 tablespoons of soy sauce, a teaspoon of mustard, lemon juice and 2 tablespoons of vegetable oil.
Pork and chicken are marinated in this sauce.
Set the meat aside and prepare the vegetables. Finely chop the onion.
Do the same with garlic, carrots and champignon legs as with onions.
Allspice and pink pepper are added to the mixture of vegetables and mushrooms.
Boil the champignon caps in boiling water for 5 minutes. You can add bay leaf for flavor.
Garlic is chopped on a fine grater. The greens are finely chopped, the cheese is also grated. All these ingredients are mixed and stuffed into boiled mushroom caps.
Take a heat-resistant round dish. Cover it with foil.
Place the pork fillet in a circle on the foil, overlapping. The fillets should line the bottom of the dish on one edge, and the other edge should hang down.
Place 2 tablespoons of fried vegetables and mushroom legs on the bottom.
Stuffed mushroom caps (as many as you can fit) are laid out on top of the vegetables.
Chicken meat is placed on top of the mushroom caps.
And the final layer is the remaining fried vegetables with mushrooms.
All this filling is covered with the hanging edges of the pork.
Wrap the meat ball in foil.
The dish is cooked in the oven at 180° C for 40 minutes.
After the allotted time has passed, remove the foil from the meat and leave it in the oven for another 10 minutes to brown.
Remove the cooked meat ball and remove the foil. Place on a plate and garnish with pink peppercorns or pomegranate seeds. The grains are placed over the entire surface at a distance of 3 cm from each other.

Incredibly delicious baked meat with orange for the holiday table

Another delicious and unusual recipe for tender juicy meat. Orange gives the dish a slight sourness and freshness, and cheese adds a piquant crust. It seems like there are only 2 simple ingredients, but so many new tastes and sensations!

The pork in this recipe can be easily replaced with chicken or turkey. But you shouldn’t use beef - the dish can turn out to be quite tough. A little secret: when you peel the orange, if the pulp remains on the skin, squeeze the juice onto the meat and leave it to soak.

You will need:

pork;
cheese;
orange;
onion;
sour cream;
spices;
greenery.

Cooking stages.

Wash and dry the pork. Cut into steaks 1.5-2 centimeters thick.

Make cuts across the entire surface of the meat, first along and then across. This is necessary so that the finished pork is very soft and well soaked in all the juices.

Lightly salt the meat, add pepper and rub all over these prepared steaks.

On the other side, also make incisions and add a little salt.

Peel the orange and cut into slices. Remove the seeds.

Also peel the onion and cut into half rings.

Finely chop the pre-washed and dried greens.

Combine greens with sour cream or mayonnaise, add your favorite seasoning and mix well.

Place the meat on a baking sheet lined with parchment, brush with sauce, place onion on top and then orange.

Bake at 220 degrees for about half an hour.

Pass the cheese through a grater with large holes. Sprinkle it over the meat after half an hour.

Bake the pork under the cheese for another 10 minutes. Tasty and juicy meat is ready for the holiday table; you can serve it with a vegetable side dish or salad.

Pork ribs with mushrooms

Tender meat in mustard-sour cream sauce surprises with its spicy, slightly spicy taste.

Ingredients:

pork ribs – 700 g;
mushrooms – 200 g;
potatoes – 5-6 pcs.;
onion – 2 heads;
sour cream – 200 ml;
mustard – 2 tsp;
paprika – 1 tsp;
cheese – 100 g;
sunflower oil – 50 ml;
salt, herbs, pepper.

Preparation:

Cut the ribs, rub with salt and seasonings.

Take a deep baking sheet and cover it with parchment paper. Cut the potatoes into large pieces, cut the onion into half rings, and divide the champignons into 4 parts.

Place the ribs on a sheet, and place vegetables between them. Sprinkle with salt and herbs.

Now let's prepare the sauce, for this we combine mustard with sour cream.

Pour the mixture over the meat and vegetables and sprinkle paprika on top.

First, bake for 1 hour under foil at 200°C, then remove the foil and sprinkle with grated cheese.

Leave in the oven for another 20 minutes, reducing the temperature to 180°C.

Serve delicious and juicy ribs, sprinkled with herbs.

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Festive beef meatloaf with bacon and dried fruits

Very tasty, beautiful and unusual roll. The abundance of spices makes the meat indescribably aromatic, dried fruits add a slight sweetness and even lighter sourness and favorably highlight the taste of beef. And the wine marinade makes it very soft. Preparing the roll is quite simple, but you need to start at least a day before the celebration.

To make the roll tender, use the neck or sirloin of beef. For dried fruits, take cherries, dogwoods, prunes and dried apricots - they go well together, and they also look very beautiful when cut into a roll. When you marinate meat, do not use stainless steel dishes to prevent oxidation. You can choose any wine - semi-sweet or dry, depending on what result you want to get: sweet or slightly sour.

You will need:

beef – 1.5 kg;
bacon – 500 gr.;
dried fruits – 200 gr.;
red wine – 0.5 l.;
garlic – 2-3 cloves;
oregano;
paprika;
spices for meat;
ground cinnamon;
carnation;
star anise;
dried lemon zest;
salt;
pepper.

Cooking stages.

Wash and dry the meat. Remove the stringy and fatty part - they are unnecessary in the roll.

Cut a piece of meat horizontally approximately in half, but not all the way - the beef should unfold like a book.

Beat the meat on both sides with a kitchen hammer.

Lightly salt the beef and add a little pepper. Place the bacon piece by piece over the entire area of the meat, maybe even overlapping it. Lightly salt again and add pepper.

Pass the peeled garlic through a press and spread over the bacon. Then sprinkle with spices.

Place dried fruit over seasoned bacon. Don't stack them too close to the edge.

Roll it up into a tight roll. Tie with thick silk thread.

Pour the wine into a container where the roll will marinate. Add all the spices listed previously.

Pour the marinade over the roll and leave for a day, covering it with a lid. During this time, turn the roll at least a couple of times.

Bake in the oven at 180-200 degrees for 1.5 hours.

Pork with cranberry sauce and honey

Pork with cranberry sauce and honey is appropriate for the New Year's table.

This dish is easy to prepare and does not require any special culinary skills from the cook.

What ingredients will be needed?

To prepare pork with cranberry sauce and honey you will need:

Required Ingredient	Recommended volume/quantity
Pork (loin)	300 g
Honey	3-4 tbsp. l.
Cranberry	100 g
Coarse salt	To taste and optional
Mustard powder	1 tbsp. l.
Garlic dry powder	To taste and optional
Sugar	2 tbsp. l.
Olive oil	25 – 30 g
Fresh garlic	1 tooth
Lemon juice	3 tbsp. l.

Step-by-step cooking process

The standard algorithm for cooking pork with cranberry sauce and honey looks like this:

First you need to wash the meat, preparing it for further heat treatment.
After this, in a separate container you need to mix the dry ingredients - salt, mustard and garlic powders.
It is further recommended to distribute the resulting mixture evenly on both sides of the pork fillet, while avoiding roughly rubbing the spices into the meat fibers.
After applying the spices, fry the pork in a frying pan with olive oil until golden brown.
While the meat is cooking, you need to make the sauce. To do this, mix honey with olive oil.
After the pork is fried, place it on a baking sheet and then pour over the honey mixture. The baking time for pork in the oven depends on the degree of roasting that the cook wants to achieve, as well as the size of the piece of meat (an average of 20 minutes at a temperature of 200 degrees Celsius).
While the meat is baking, you need to prepare the cranberry sauce. To do this, grind garlic, cranberries, lemon juice, sugar and water in a blender.
The resulting sauce should then be brought to a boil, then removed from the heat and cooled in the refrigerator.

What can I add?

To create an unusual taste for the sauce, it is recommended to add thyme or any other dry herb at the cook’s request to the honey and butter.

Rules for serving the dish, festive decoration

The finished dish should be served hot, applying chilled cranberry sauce to the surface of the piece of meat. It is optimal to use grilled vegetables or rice as a side dish.

How to cook meat with pineapples and mushrooms for the holiday

A very simple recipe for unusually tasty meat for the holiday table. This is practically French meat, but the tomatoes are replaced with pineapples. The finished dish turns out very juicy thanks to the onions and mushrooms. And the hard cheese crust further emphasizes the softness of the pork. Pineapple plays an important role, adding a light exotic sweetness.

The neck loin is ideal for this dish - it is moderately fatty so that it turns out juicy, but without visible fat. Take mushrooms to your taste: oyster mushrooms, champignons, honey mushrooms. The finished dish looks very impressive.

You will need:

pork – 1 kg;
mushrooms – 500 gr.;
semi-hard cheese – 100 gr.;
vegetable oil – 50 gr.;
onions – 1-2 pcs.;
canned pineapple rings – 1 can;
salt to taste;
pepper to taste.

Cooking stages.

Rinse the mushrooms, dry and cut into slices.

Peel the onion and cut into quarters of rings. If you don't like large onions, you can chop them into small cubes.

Heat a frying pan with vegetable oil on the stove and fry the onion with mushrooms until soft. Salt and add pepper to taste.

Rub the cheese through a grater with large holes.

Wash the meat and dry with napkins. Cut into steaks 1.5-3 centimeters thick.

Place the pork in a baking dish. Season with salt and pepper.

Top each piece with fried mushrooms and onions, then sprinkle with cheese.

Cut the pineapples into halves, and place half of the fruit on each piece of meat in a half-standing spiral.

Bake at 180 degrees for 45-50 minutes. Serve the meat hot with a side dish of your choice. Bon appetit!

Poultry with liver and nuts for main course

Festive poultry dishes will taste well with nuts and liver. They can be used as a main course or served as a hot appetizer.

What ingredients will be needed?

To prepare poultry with liver and nuts you will need:

Required Ingredient	Recommended volume/quantity
Turkey carcass	1 PC. large size
Veal liver	400 g
Walnuts (pre-shelled)	400 g
Wheat bread	200 g
Chicken egg category C0	3 pcs.
Butter	50 g
Sea salt	To taste and optional
Cow's milk	Taste

Step-by-step cooking process

The standard algorithm for cooking poultry with liver and nuts looks like this:

First of all, the walnut kernels must be placed in a deep bowl and scalded with boiling water.
Once the nut skins begin to soften, they should be removed from the dish.
Next, the remaining mass must be crushed until smooth.
After this, you need to wash the veal liver and fry it in vegetable or olive oil in a frying pan.
While the liver is cooking, add bread, eggs, butter and salt, previously soaked in milk, to the nut pulp.
Next, you need to prepare the turkey carcass by washing it and removing the skin. To preserve the juiciness of the meat, the carcass must be rubbed with salt, and only then stuffed with the resulting mixture.
The optimal time for baking poultry in the oven is 60 – 80 minutes. To avoid drying out the turkey, it is necessary to periodically baste it with the juice that settles at the bottom of the pan during cooking.

Rules for serving the dish, festive decoration

The finished dish should be served hot, first cut into medium-sized pieces (no more than 3 cm thick). To decorate the dish, you can use red wine sauce, evenly distributed over the surface of the meat, or fresh herbs, such as basil.

Stuffed meat fingers that will be the first to be swept off the table

These meatloaves are very juicy, tasty and filling, and look impressive. They are very easy to prepare and convenient to eat - this is very important when you invite guests. The list of products is small, the cost of the dish is minimal.

You can choose the minced meat to your taste, but a mixture of chicken and veal is best. Processed cheese must be of high quality - only this kind will piquantly flow out and stretch when cutting the roll. It can be replaced with good semi-hard cheese. If you wish, you can also sprinkle the rolls with grated cheese 5 minutes before they are ready.

You will need:

pork – 600 gr.;
minced meat – 500 gr.;
processed cheese – 1 pc.;
vegetable oil;
salt to taste;
pepper to taste.

Cooking stages.

Wash the meat, wipe it and cut it into steaks about 1.5 centimeters thick with a fairly large area.

Salt on both sides, then pepper.

Place the pork in a bag and beat it with a mallet, first on one side, then on the other.

Salt and pepper the minced meat. Stir.

Cut the processed cheese into cubes.

Place a little minced meat on each piece of meat, spread it, put a block of cheese and wrap it in a roll. Tie with kitchen thread. Repeat with all pieces.

Grease a frying pan with oil and heat it up. Fry the pieces of meat until golden brown.

Place on a plate and let cool slightly. Remove the thread.

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Wrap each roll tightly in foil. Make sure that the juice does not leak out.

Bake in a mold at 180 degrees for 30-35 minutes.

Beef

Stewed meat with lingonberries

Use: half a kilo of beef, two large spoons of liquid butter and a large spoon of flour, several heads of onions, 1.5 spoons of tomato puree, a couple of cups of washed fresh lingonberries, bay leaf, black pepper and, of course, salt.

Fry small pieces of beef with onions in oil. After adding the tomato puree, continue cooking for about 6 minutes;
At the very end, throw flour into your frying pan;
Transfer the beef to a baking sheet. Add all the remaining ingredients there and bake the meat until a crust appears. When serving the dish, you can use not only the berries that were used in cooking, but also fresh ones. This will highlight the sweet and sour taste of the beef.

Beef balls in jelly

You need: four hundred grams of meat, 100 grams of white bread, a teaspoon of starch, two spoons of milk, 1/3 cup of cream, half an onion, ground pepper, salt, four hundred grams of meat broth, four teaspoons of gelatin, herbs and one carrot.

Form balls from minced meat (a mashed mixture of meat, bread in milk, salt, pepper and cream), and set to simmer in beef broth;
Cool the finished balls, put them in molds with carrot slices;
Pour in the broth and prepared gelatin. When everything has hardened, you can decorate your dish with sprigs of dill or basil. The finished balls are traditionally placed on a round plate on a layer of lettuce leaves.

Cold beef with mushrooms and cucumbers

Required products: 300 grams of boiled beef, 150 grams of mushrooms, a couple of pickled cucumbers, an onion, a quarter glass of chopped parsley, half a glass of vegetable oil, a few tablespoons of vinegar about 3%, salt, a little granulated sugar and a spoonful of mustard.

Cut the finished meat into thin slices;
Chop the mushrooms and cucumbers into strips, and place the onion and parsley on the meat, having previously crumbled it even more;
Whisk the vegetable oil and spices well, pour the resulting liquid over the meat. Place your dish in the cold, placing slices of cucumbers and mushrooms on top of the beef.

Rolls with red wine and bacon

Find: 4 slices of peeled meat, the same number of pieces of bacon, 3 medium onions, 4 small pickled cucumbers, spices to taste, 3 tablespoons of olive oil, 250 grams of stock cubes, 120 grams of wine, adjika or mustard of your choice.

Cut the meat into plates, brush with a layer of adjika or mustard;
Place bacon, chopped onion and cucumber on top, season with spices;
Roll the beef into rolls, tie for greater density, or pierce with skewers. Fry on both sides until golden brown;
Place the meat in the pan. Fill with broth with cubes and red wine, simmer until tender.

Beef stew with tea

For cooking you will need: five hundred grams of beef pulp, three spoons of vegetable oil, salt and pepper powder, a clove of garlic, a large sour apple, three teaspoons of dry black tea, water, 1/2 cup of meat broth.

Cut the cleaned meat into two to three centimeter cubes. Brown a little in sunflower oil, sprinkle with salt and pepper;
Add crushed cloves to the roast and simmer over low heat. During the process, be careful not to burn the beef. If all the liquid evaporates prematurely, add water;
Sprinkle the meat with tea, place thick slices of green apple on top, pour in a little broth and cook for about a quarter of an hour. Place it on the table with apple sauce, and you can eat this meat with boiled rice.

Meat chestnuts

Ingredients: 400 grams of beef, 80 grams of pork, 50 grams of white bread, onion, salt, pepper and 4 tablespoons of clean water. For the filling, prepare: 100 grams of Cheddar, 8 pieces of prunes, 160 grams of dry wheat bread and fat.

Pass the soaked bread, both types of meat and onion through your meat grinder. Add water, spices and salt to the mixture. Stir the resulting minced meat well;
Make balls out of it (at the rate of two per person), place cheese cubes and pitted prunes in the depressions;
Roll the balls in dry bread and fry in plenty of fat until light brown. This second dish is usually served with stewed carrots or fried potatoes.

A beautiful hot dish of turkey meat for the holiday table: recipe, design, photo

It will be no secret to anyone that idea meat is a healthy product.

Today we bring you a recipe for baked turkey legs.

We will need:

Turkey drumstick – 4 pcs.
Sour cream – 4 tbsp. l.
Garlic – a couple of cloves
Lemon – half pcs.
Cheese – 100 g
Salt, spices to taste

Holiday Turkey

So, let's start the cooking process:

We wash and dry the drumsticks.
Grate the garlic.
We cut the cheese into thin slices.
Pour boiling water over the lemon and cut into circles or slices.
Now we take the drumsticks and carefully place slices of cheese under the skin of each one. Salt, pepper, rub them with garlic and generously grease them with rich sour cream.
Then take a deep baking dish and place lemon slices on its bottom.
Place the drumsticks in a cooking sleeve and place them on top of the lemons. Place the form in the oven.
Our legs will take about 50 minutes to prepare.
Once the drumsticks are ready, remove them from the oven.
Place lemon slices on a dish and drumsticks next to them. Bon appetit.

A beautiful hot minced meat dish for the festive table: recipe, design, photo

Unfortunately, many housewives only cook cutlets from minced meat, but there are many delicious dishes whose main ingredient is minced meat.

So, we will prepare a casserole of minced meat, mushrooms and pineapples.

Ingredients:

Chicken, minced pork – 500 g each
Cheese – 300 g
Canned pineapples – 200 g
Mushrooms – 200 g
Mayonnaise – 100
Spices, salt to taste

Sweet casserole

Preparing the casserole:

Mix minced chicken and pork, add salt and spices, mix well
Grate the cheese
Cut the pineapples into cubes or leave into circles. Leave 4-5 pineapple slices for garnishing the casserole.
Clean the mushrooms and cut into slices. Lightly fry them, adding a little salt
Take a deep baking dish, grease it a little with vegetable oil, spread minced meat all over the bottom, then pineapples, then mushrooms and cheese on top. Lubricate the layer of minced meat with mayonnaise, do the same with the layer of mushrooms
Place the pan in the oven for about 35-45 minutes.
Decorate the dish with pineapple slices, simply placing them on top of the cheese layer, or place the casserole on a large flat dish, and place pineapple slices in a semicircle around it

For dessert

As a rule, the festive dinner ends with dishes made from fruit, ice cream, chocolate, whipped cream, yogurt, etc., or sweet pastries. If lunch turned out to be hearty, then for dessert it is better to serve something light, for example, fruit salad or berry mousse. The most beautiful mousse is made from blueberries or black currants, especially if served in a transparent glass and decorated with berries. It will require:

glass of sugar
a glass of berries,
2 freshest eggs.

All ingredients must be cooled, pour berries and sugar into a container, and mix with a mixer until smooth. Separate the whites from the yolks and beat them into an elastic foam. Gently mix the protein mixture into the berry mixture. Place everything in bowls and leave in the refrigerator for a couple of hours. Decorate before serving.

Another light dessert - puff jelly - also has an interesting look. To prepare it, you need to stock up on multi-colored food coloring and gelatin. You can also use yogurt to alternate bright stripes with white ones.

Pour 25 g of gelatin with warm water and leave to swell.
In different glasses, dilute water with sugar (to taste) and dyes. Pour yogurt into one of the glasses.
When the gelatin swells, it must be heated until it is completely dissolved and poured into prepared glasses using a spoon.
Pour the first layer into a tall glass and place in the refrigerator. The remaining ingredients are kept in a warm place.
When the layer has hardened, a second one is poured onto it and also sent to the refrigerator to harden.
This must be done until the glasses with jelly are filled to the top.

Before serving, the dessert is decorated to your liking: mint leaves, berries, orange or lemon slices, confectionery sprinkles, etc. Children especially like this dessert.

When deciding what to cook for a holiday dinner, housewives must take into account the number of eaters and, depending on this, choose dishes. Portioned dishes are more difficult to prepare than one large one, so they are usually made when the number of people at the table does not exceed 6-8.

Ham in bread dough

If you want to surprise your guests at the holiday table with an interesting and unusual dish, you should take note of such a simple recipe with a photo of a meat dish, like ham in bread. At first glance it may show that there is ordinary delicious bread on the table, but the hostess knows that the bread is not quite ordinary and a surprise awaits all the guests.

Ingredients for the dough:

250 g wheat flour;
150 g rye flour;
250 ml warm water;
a packet of dry yeast;
1 tbsp. l. vegetable oil;
1 tsp. Sahara;
1 tsp. salt;
egg yolk for brushing.

For filling:

1.2 kg pork;
1 tbsp. l. mustard;
onion and carrot;
celery;
a mixture of peppers and salt;
spices.

Preparation:

Take a piece of lean pork, tie it tightly with culinary thread and fry it on one side and the other in a hot frying pan so that all the meat juice is sealed inside.

Then we transfer the pork into a saucepan, add peeled onions, celery and carrots to the meat, add herbs and a few peas of allspice.
Cook the meat for 2 hours, then remove, cool and cut off the threads.
Pour two types of flour, yeast, as well as salt and sugar into a deep bowl, stir.
Pour warm water and oil into the dry mixture and knead a soft dough, which we cover and leave warm for an hour.
After we stretch the dough into a rectangle, put the meat on it, coat it with mustard and join the edges of the dough.

Place the meat in the bread dough onto a baking sheet, seam side down; if there are scraps of dough left over, you can use them to make decorations.

After the product has stood for another 20-30 minutes, brush its surface with beaten egg yolk and put it in the oven.

Bake for the first 10 minutes at 210°C, then 50 minutes at 180°C.

We cut the finished dish into portions and serve it to the table, but it is better not to cut it so that you can surprise the guests.

For fish lovers

Sea or river, fatty or not very fatty, with bones or without bones - fish will always find a place in any kitchen. At the same time, from the most ordinary bream or carp you can prepare delicious fish dishes for a birthday that will amaze the stomachs of even the most picky guests!

Regular fish on a spit

Ingredients:

any fish – 600 g;
margarine – 30 g;
fresh tomatoes – 400 g;
lemon – 1 pc.;
parsley and onions (greens) - one bunch each;
onions – 1 pc. (average).

Recipe

The unpeeled fish is washed in one piece and scalded with boiling water for literally 3–4 minutes. After this, it is washed again, cleared of scales and giblets, washed again, strung on skewers and greased with margarine. Then season with salt and pepper.
The prepared fish is fried on the grill.
The finished fish is placed on a plate. Place slices of fresh tomatoes, onions in whole rings and chopped green onions on the side. Chopped parsley and a few slices of lemon are placed on top of the fish as decoration.

Boiled fish with gravy

Ingredients:

any fish – 500 g;
vinegar (preferably using wine vinegar) – 100 ml;
cilantro – 5–6 sprigs;
onions – 2 pcs. (average);
laurel leaf – 2 pcs.;
carrots – 2 pcs.;
flour – 2–3 tbsp. l.;
salt and pepper.

Recipe

Whole cleaned fish is placed in a shallow pan with salted water already bubbling under the fire. Add laurel leaf, 1 onion. (peeled but not chopped) and peeled carrots (whole). All this is cooked for 30–40 minutes over medium heat. Then the fish is transferred to another bowl, covered and kept in a warm place until the gravy is ready.
The gravy is prepared in a frying pan from fish broth with the addition of finely chopped herbs, flour and spices.
The cooked fish is cut into pieces, laid out on a plate and poured with gravy. Onions are placed on top in whole circles.