3 Hot Options For The New Year: Roast Pork Neck, Baked Fish And Merchant Chicken

Dean Rouseberg Author: Dean Rouseberg Time for reading: ~3 minutes Last Updated: August 08, 2022
3 Hot Options For The New Year: Roast Pork Neck, Baked Fish And Merchant Chicken

Not a single feast, and even more so New Year's, is complete without a hot dish. Meeting 2020, there can be meat, poultry, and fish on the table.

Not a single feast, and even more so New Year's, is complete without a hot dish. Meeting 2020, there can be meat, poultry, and fish on the table. Of course, traditionally, many housewives cook roasts. And it is best to cook its classic version.

Roast meat

 

It is best to take a piece with a layer of fat. Such meat will be juicy. If the meat is harsh, it is better to marinate it first.

When frying pork or lamb, the baking temperature should be 180-240 degrees. For beef - 100-150 degrees, but at this temperature it needs to be simmered for a long time (as in a Russian oven).

Roast pork neck

 

Would need:

pork neck - 1-1.5 kg. chicken egg - 1 pc. honey - 1 tbsp. l. canned cucumbers - 1-2 pcs. frying oil - 25 ml. leek - 1 pc. mustard - 100 g dry herbs (basil, rosemary, thyme) - to taste

Sauce:

1 glass of dry red wine onion, leek, carrot - 1 each, water - 250 ml.

In a deep bowl, mix finely chopped onion, basil, mustard, honey and egg.

 

Cut through the washed and dried meat along the piece, not completely. Unfold like a book.

Brush with mustard sauce. Top with sliced ​​\u200b\u200bcucumbers or circles. Sprinkle with rosemary and thyme.

Fold and tie so that the piece does not spread. Brown on all sides in a skillet.

Cut the remaining vegetables and fry in the same pan where the meat was fried.

Pour water and wine into the pan so that everything boils for a couple of minutes.

Put the fried meat in a baking dish. Put in an oven preheated to 160 degrees, pour vegetables and wine into it and, covered with foil, cook for an hour.

After the time has elapsed, remove the foil and brown the meat, pouring over the sauce for another 15-20 minutes.

Roast fish

For baking, it is better to use fatty varieties of fish: salmon, pink salmon, trout, cod, mackerel. From the river and lake - bream, pike perch, carp, tench.

Fish are cleaned, gutted, washed and dried. Bake whole or in portions.

Do not cook fish in the oven for a long time. Approximately 20 minutes. Put in a preheated oven. And the temperature is 170-180 degrees.

Red fish in the oven with sauce

 

Would need:

fillet of red fish (salmon, chum, salmon, pink salmon) - 700 g. cream 20% - 200 g. sunflower oil - 50 ml. French mustard - 1 tsp parsley (dill) - 3 sprigs allspice - 3 peas ground pepper (red and black) - to taste bay leaf - 1 pc. salt - to taste

Wash the fillet and pat dry with a paper towel. Cut into pieces.

Pour cream into a deep bowl, add red and black pepper as you wish, salt.

Wash greens, shake and finely chop. Add to cream. Fresh herbs can be replaced with dried ones. Add a spoonful of mustard to this and mix everything.

 

Pour the oil into a baking dish or on a baking sheet (it is desirable to have a small shape for a compact arrangement of fish pieces). Lay out the fish. Pour the prepared creamy sauce, add bay leaf and 2-3 peas of allspice.

Bake in an oven preheated to 150-160 degrees for 35-40 minutes.

When ready, arrange and decorate in a New Year's way.

Before serving, pour over the sauce in which it was baked.

Roast poultry

 

It is better to purchase a chilled carcass than a frozen one, weighing up to 1.5 kilograms. It is better to bake in cast iron or in ceramics. They have the properties of gradual uniform heating. Preheat the oven to 180-200 degrees. Cook 40-45 minutes.

Roast Chicken in the Merchant's Oven

You will need:

chicken carcasses - 2 pcs. onion - 3 pcs. peppercorns - 5-6 pcs. bay leaf - 1 pc.

Sauce:

sour cream - 400 ml. flour - 1 tbsp. l. garlic - 3 cloves ginger - 1 tsp. marjoram - 1 tsp ground black pepper - to taste salt - to taste

 

Peel, wash and chop the onion. Put on the bottom of a ceramic pan (pot or ducklings). Wash the carcasses of chickens, dry them and put them on the bottom of the pan. Salt is not necessary. Cover with a lid and put in an oven preheated to 220 degrees for 15-20 minutes. Then you should reduce the temperature to 150 degrees and continue cooking for another 20-25 minutes.

In a dry frying pan, fry the flour until light brown. Add sour cream, mustard to the pan and mix. Season with finely chopped garlic, add marjoram, ginger, salt and pepper. Mix. Pour the prepared sauce into a saucepan. Reduce the temperature to 120 degrees. Cook another 15 minutes and turn off the oven. Drizzle with sauce when serving.

Enjoy your meal!

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