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 stuffedBIT:

• 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.

Fill the carcass of a piglet with a filling through the incision in the abdomen. We sew up a usual tailor's needle.

We grease the piglet with vegetable oil and put it on its back upwards, bend its legs inward. We wrap the ears and the patch with foil so that they do not get burnt.

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

Recipe No. 2

Sterlet with champignon NAMADO:

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

PREPARE:

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

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

Mushrooms wash in a mixture of water and flour (3 liters of water- 1 tbsp. spoon flour), rinse with cold running water and recline in a colander. Give the mushrooms to dry slightly, then fry in a pan for half an hour. At the end of frying, bring to taste, salt and add a little black pepper. Ready mushrooms cool.

Marinated sterlet stuffed with fried mushrooms. Sew the abdomen.

Spread the fish on a greased baking sheetbelly down and bake at an average oven level for about 30 minutes. Then grease the fish with sour cream and bring in the oven to readiness. The readiness of the fish is checked as follows: in an inconspicuous place pierce the fish with a knife and see what color it is - if it is white, it means that the dish is ready, if it has red streaks, it means it is not there yet.

Recipe # 3

Chicken baked with grapes

• 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 No. 4

Baked lamb leg NADO:

• 1.5 - 2 kg 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 tuber.

PREPARE:

Soak the meat in cold water for 1 - 2hours Drain the water and shift the lamb marinade from wine, diluted with water. Water should be added so that the meat was covered entirely. Withstand 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.

The resulting spicy mixture we coat the leg of lamb from all sides. We clean in the refrigerator for 3 - 4 hours (it is possible for the night).

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.

Unfold the foil and lay out the meat andpotatoes on a baking sheet. Bake in a hot oven until a brown crust forms for another 30-40 minutes, periodically watering both meat and potatoes with fat or vegetable oil.

Serve with fresh herbs.

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