Thinking about the New Year's menu, do not let the whole thing go by itself, thinking that everything will work out by itself, as in the past New Year's feasts. Better think over all the smallest details. If you take care of each item of the festive menu in advance, then the Cockerel will favor you all year round.
Instructions
Step 1
The Fire Rooster prefers naturalness and simplicity, but at the same time he likes everything beautiful, colorful - after all, he himself is such! Accordingly, the dishes should not be intricate and take several hours to cook, but should be bright and colorful. There must be vegetables and herbs on the table. Moreover, plant products (even if they are pickles) are best placed on a large plate, and meat and sausage cuts should be served in the form of canapes in combination with grain bread and vegetables. When composing the menu for the New Year's table, keep in mind that the rooster is a bird, so you will not please him at all with standard dishes from chicken and other poultry!
Step 2
Main main course
A good version of the main hot New Year's dish would be "Lamb in English". Here's what you need for it: a pound of lamb, 700 g of potatoes, 300 g of onions, 10 g of tomato paste, 4 g of caraway seeds, 2 bay leaves, 60 g of fat, salt, pepper, garlic. Shred the meat into small pieces, salt and pepper, sprinkle with crushed caraway seeds. Put the first layer of lamb on the bottom of the dish, sprinkle with chopped onions, and put the circles of potatoes on top in an even layer. Repeat layers like this. Put a few cloves of garlic on the last layer of meat, sprinkle with herbs. In a glass of hot water (boiling water would be ideal) dilute the tomato paste, pour this "tomato juice" over the meat. Simmer the dish over low heat for two hours - the dish is ready.
Step 3
Snack
Serve the second course on the New Year's table "Shrimps with Creamy Sauce". A Chinese dish is sure to delight many of your guests. To prepare this delicate dish, you will need the following quite affordable set of products: a kilo of shrimp, 250 g of cream, a couple of cloves of garlic, a piece of butter, parsley, and salt. If you prepare in advance for the cooking process, it will go very quickly and you will have time for other, equally important things. What is meant by preparation: Take the oil out of the refrigerator beforehand so that it softens enough. Now the cooking process itself. Heat a skillet on the stove, add soft butter, pour the cream, throw in chopped garlic (you can crush it with a press, grate or use a garlic), bring to a boil. Then reduce the heat to low and put the shrimp (if you bought shrimp in shell, then peel them before that) in the creamy garlic sauce. Simmer the entire contents for ten minutes, stir, sprinkle with chopped parsley, stir again. Take out the shrimps, transfer to a plate for now, and leave the sauce on the fire - it should thicken. When this happens, put the shrimp back in the pan and simmer in the sauce for five minutes. After that, you can turn off the stove, put the dish on a plate, serve it with rice or spaghetti.
Step 4
Delicious side dish
The side dish for the New Year's table in the form of boiled potatoes or mashed potatoes is already outdated. Instead of this boredom, serve Aromatic Baked Potatoes to your guests. The recipe is simple and the cooking process is quick, but guests will still appreciate your culinary skills and praise your dish. So, what is needed for this: eight large potatoes, a white from two eggs, dry spices and olive oil. For baking, potatoes are cut into slices. Beat the protein until light foam, pour over the slices and mix. Sprinkle the potatoes liberally with spices and stir again. Treat a baking sheet with olive oil, evenly place the "pickled" wedges in it. Bring the oven to 220 degrees and bake the contents of the baking sheet for half an hour. Stir it every seven minutes.
Step 5
New Year's salads
Well, how can you do without salads on the New Year's table! You can stick to classic recipes, but it doesn't hurt to add a little twist to them. For example, instead of the standard "Herring under a fur coat", serve the guests a salad "Delicate herring under
fur coat. "The recipe is the same, just something is added, and something is replaced. So, here is the composition: large herring, 2 beets, 2 potatoes, 2 carrots, 4 eggs, onion, 100 g of hard cheese, 80 g of butter, sour cream (instead of mayonnaise for spreading layers), greens. Boil vegetables and eggs. To easily peel vegetables, put them cooled in the refrigerator for several hours. Process the herring (gut, peel, remove the bones) and cut into small cubes. Chop the onion. Vegetables, grate the eggs and cheese on a coarse grater and put them in different plates (for convenience). Lubricate the bottom of the salad bowl with vegetable oil and start to "collect" the salad: a layer of onions, a layer of potatoes (brush with sour cream), a layer of herring (rub butter from the refrigerator on top of it on a coarse grater), a layer of carrots (grease with sour cream again), a layer of eggs (brush with sour cream), a layer of cheese, a layer of beets (brush with sour cream) and decorate with herbs (you can sprinkle with chopped, or you can decorate with leaves or twigs). and for sour cream, the salad will be less high in calories, which will greatly delight the female half of the guests, and due to the addition of cheese and butter, it really turns out to be very tender.
Step 6
Don't limit yourself to one salad. Add to it the "Pearl" salad with red caviar and red fish. You will definitely not go wrong with this recipe! The composition is simple: 200 g of slightly salted salmon, 2 tablespoons of red caviar, 50 g of olives, 5 boiled eggs, boiled quail egg, 50 g of cheese, 1 orange, mayonnaise, green onions. Separate the whites from the yolks and grate each ingredient into separate bowls. Cut the salmon into small slices. Peel and film the orange and cut into cubes. Grate the cheese on a fine grater and cut the olives into rings. Salad "Pearl", like "Herring under a fur coat", is laid out in layers: half of the proteins mixed with mayonnaise; salted, peppery and mayonnaise greased yolks; half salmon greased with mayonnaise; a layer of olives, the second half of salmon (without mayonnaise); cheese greased with mayonnaise; a layer of oranges; the second half of the proteins with mayonnaise. It remains only to decorate the salad and you can carry it to the table. Decorate it with caviar on top, and put half a quail egg in the center. Place olive slices around the edges of the caviar layer, and sprinkle the chopped greens around the salad.
Step 7
Stuffed eggs
Now it remains to prepare an appetizer and move on to cooking dessert. A simple snack called Stuffed Eggs. The composition of the recipe is nowhere easier and the appetizer is prepared in a matter of minutes, but what a divine taste it turns out! You will need: a dozen eggs, 100 g of cheese, 5 mushrooms, 2 tablespoons of mayonnaise and green onions. Boil eggs hard-boiled, peel. Finely chop the mushrooms and fry for 15 minutes in a pan, add finely chopped green onions in the last minutes. Grate the cheese on a fine grater, mix with mayonnaise. Cut the eggs in half and remove the yolks from them, which need to be grated on a fine grater. Combine the yolks, mushrooms and cheese and fill the halves of the whites with this mixture. Slide the filling. Sprinkle with herbs and serve.
Step 8
There is no way without dessert!
With the main courses and appetizers finished, you can go for a dessert. Make Currant cake. The cake turns out to be light, incredibly airy - just what you need after tasting all the yummy that you have prepared. List of ingredients: 100 g butter, 150 each sugar, flour, currant juice, soda (on the tip of a knife), a teaspoon of lemon juice, 250 g of currants, a bag of cake filling, 16 g of gelatin, an egg, a bag of vanilla sugar, a pound of cottage cheese, half a liter of cream (30%). Knead into a dough of: flour, butter, 1/3 sugar, lemon juice and baking soda; wrap it in foil, put it in the refrigerator - half an hour will be enough. Bring the oven to 200 degrees, place the dough in a baking dish and place in the oven for 12-15 minutes. Defrost, rinse and dry the currants. Set aside some berries for garnish. Dilute the cake filling in 50 g of juice and water, put on fire, bring the mass to a boil. After that, add the currants, remove the filling from the heat, cool. Soak the gelatin. Separate the yolk from the protein, rub with sugar, vanilla sugar, cottage cheese. Dissolve the gelatin in warm water, slowly add it to the curd cream. Next, whisk the protein with 2/3 of the whipped cream and refrigerate for 15 minutes. Put the finished cakes in a detachable form, put the berry mass on top. Refrigerate the cake for 15 minutes. Now take the almost finished cake out of the fridge, place the curd cream on top of it and garnish with whipped cream and the berries that were set aside earlier. It remains to keep the cake in the refrigerator for 4 hours.
As you can see, the New Year's table will turn out to be very rich and colorful - the symbol of the New Year 2017 will definitely please!
