New Year's recipes with photoRoad-to-eat rodentloves everything that is served in a big piece. Fried goose, pig, big fish, impressive ham and other barbarian splendor will please the Rat. But to grind salads, too thin to chop a balyk and sausage, you should not make sandwiches for one bite. True, the mistress of the year turned out to be sentimental to every kind of family tradition. So, if from year to year you put the same dish on the table, then it does not matter what parts it consists of: large or small. Constancy causes a tear of emotion in the Rat, so in this case, you can safely chop the Russian salad or shred the herring for the fur coat, the mistress of the year will like it.

Recipe #1

Suckling pig with stuffingYOU NEED:

• suckling pig carcass (1.5 - 2.5 kg)
• 1 kg of crumbly buckwheat porridge
• 300 g of fresh champignons
• 3 - 4 onions
• 100 g of vegetable oil
• salt and black pepper to taste.
• Optional: needle, thread, food foil.

PREPARE:

Rub the prepared pig outside and inside with salt and black pepper.

Prepare the filling: Paste the chopped onion in vegetable oil, fry the champignons separately. Mix with crumbly buckwheat porridge, add salt to taste.

Loosely fill the piglet's carcass with the stuffing through a cut in the belly. Sew it up with a regular tailor's needle.

Piglet lubricated with vegetable oil and laid on the back up, fold the legs inward. Ears and penny wrap with foil so as not to burn.

The baking tray is placed in an oven preheated to 200 degrees and baked until light golden. For even roasting pour pouring juice.

Recipe #2

Sterlet with champignon NAMADO:

• 1.5 - 2-kilogram sterlet
• 300 g of fresh champignons
• 100 g sour cream
• salt
• pepper - to taste
• vegetable oil - 1 - 2 tbsp.

PREPARE:

My fish and giblets. Use a kitchen pruner or scissors to cut off sharp spikes and fins from it (without damaging the skin).

Wipe the prepared carcass dry with a napkin, then rub with salt and ground black pepper. Leave to marinate for 40 - 50 minutes.

Wash the champignons in a mixture of water and flour (for 3 liters of water)– 1 tbsp flour), rinse with cold running water and discard in a colander. Let the mushrooms dry slightly, then fry in a frying pan for half an hour. At the end of frying, bring to taste, adding salt and a little black pepper. Cool the finished mushrooms.

Marinated sterlet stuffed with fried mushrooms. Sew the abdomen.

Place the fish on a greased baking traybelly down and bake on the middle shelf of the oven for about 30 minutes. Then grease the fish with sour cream and finish cooking in the oven. The readiness of the fish is checked as follows: pierce the fish with a knife in an inconspicuous place and see what color it is - if it is white, then the dish is ready, if it has red veins - then it is not yet.

Recipe #3

Chicken baked with grapesYOU MUST:

• chicken carcass - 1 - 1.5 kg
• 6 - 8 coarsely chopped garlic cloves
• juice of 1 lemon
• 2 tbsp. tablespoons olive oil
• 1 tbsp. spoon of ground cinnamon
• 250 g of red and green sweet grapes without pits
• 1 medium onion
• 250 g strong chicken broth
• salt and ground black pepper to taste.

PREPARE:Chicken baked with grapes

Prepared chicken carcass rub garlic, salt, pepper and cinnamon. Shift in a deep dish, pour half a serving of lemon juice and olive oil and leave to marinate.

While the chicken is pickled, heat the oven to 180 degrees.

Place the chicken on a baking sheet (there should be a lot of butter on it) and fry quickly in the oven on all sides. We take out and put inside chopped onion, the remaining garlic and half of the grapes.

Again, lay the chicken on a baking sheet and bring to readiness in the oven for about 1 hour.

Fat in which the chicken was baked, merge intoseparate deep pan, add the remaining grapes, chicken broth and a little more chopped onion. Stew under the lid until the grapes are soft and the sauce has a uniform consistency.

Serve on the table: cut the chicken into large pieces and serve with grape sauce.

Recipe #4

Roasted Leg of LambDO:

• 1.5 – 2kg leg of lamb
• 1.5 - 2 glasses of table wine
• 4 - 5 cloves of garlic
• 0.5 bunches of parsley, dill, basil (to taste)
• 1 tbsp. l. olive oil
• salt - to taste
• baking foil
• 3 - 4 potato tubers.

WE PREPARE:

Soak the meat in cold water for 1- 2 hours. Drain the water and transfer the lamb to a marinade of wine diluted with water. Add enough water to cover the meat completely. Let stand for 1 hour.

With the help of a long knife, pierce the meat from different sides and fill in the holes with garlic cut into small pieces.

Rub the leg with salt and black pepper.

The greens washed and dried on a towel are finely cut. Stir and add olive oil.

Coat the lamb leg on all sides with the resulting spicy mixture. Put it in the refrigerator for 3-4 hours (or overnight).

Put the peeled potatoes together with the leg of lamb on the foil and wrap, leaving no holes.

Bake in preheated oven for 1 hour.

We unfold the foil and lay out the meat andpotatoes on a baking sheet. Bake in a hot oven until golden brown for another 30 - 40 minutes, periodically pouring fat or vegetable oil over both the meat and potatoes.

Serve with fresh herbs.

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