New Year's Hit: Hot And Garnish At A Time

A festive table is always a task for the hostess: how to surprise, at the same time feed them with delicious, compatible products and not spend several days at the stove in a row.

A festive table is always a task for the hostess: how to surprise, at the same time feed them with delicious, compatible products and not spend several days at the stove in a row. You can cheat a little and cook a dish that can replace the two main ones - hot and a side dish in one plate. Let's see the recipes!

Chicken baked with rice

 

For New Year's hot you will need:

1 kg boneless chicken meat (fillet or breast), 100 g rice, 1 carrot, 3 tomatoes / 50 g tomato paste, 1 whole head of garlic, 20 g fresh ginger root, vegetable oil for frying (preferably olive), 1.5 l boiling water.

Peel and grate the ginger. Remove the husk from the head of garlic, cut the cloves into thin circles and fry for 2-3 minutes in a preheated pan along with ginger. Then transfer to the bottom of the form.

In the same pan, without changing the oil, lightly fry the meat, cut into large pieces. Spread it on top of the garlic.

Repeat the procedure with carrots (cut into circles) and tomatoes (slices). If tomato paste is used, then it is not necessary to lay it out with a spoon. It will be introduced later.

Rinse the rice and pour it into the mold, pour boiling water over it so that the water completely covers the products, salt and mix. At this stage, you can add tomato paste, as well as, if you wish, pepper, other spices and dried herbs.

Chicken with rice is baked for 1-1.5 hours in the oven at a temperature of 180 degrees.

Meat with millet

 

Ingredients: 1 kg of pork, 150 g of millet, 2 medium onions, 10 g of paprika, 1.5 liters of boiling water.

Cut the meat into medium cubes, lightly beat off and send to a deep heated frying pan, you can pour a little vegetable oil, but the pork will release its fat very quickly. Simmer it over low heat for about 20 minutes. Then add onion half rings and paprika, leave it under a closed lid for another quarter of an hour.

Rinse the grits, pour over 0.5 liters of boiling water, drain it. Pour the millet to the meat, salt, mix, pour 1 liter of boiling water, cover and simmer until the components are fully cooked. At the same time, you need to make sure that the cereal does not burn, stir regularly, add boiling water. Usually the meat is stewed for another 20 minutes, but may be longer if the pork is tough.

Fish baked with buckwheat

 

For hot you need:

1 kg boneless fish fillet, 100 g buckwheat, 1 onion, 50 g butter, 100 g flour, 200 g hard cheese, 5 g paprika, 5 g ground black pepper, salt to taste.

Boil buckwheat in salted water, add butter and stir until completely melted.

Rub the fish with salt, pepper and paprika, roll in flour and fry.

Cut the onion into half rings, put it on the bottom of the mold, place the fish on top of it, cover with buckwheat, the last layer is grated cheese.

Send to bake for 10-15 minutes in a well-heated oven (190-200 degrees).

Chicken stew with potatoes

 

Ingredients:

2 chicken fillets, 10-12 potatoes, 1 onion, 5 g of dried celery, dill, parsley, paprika, 200 ml of boiling water, vegetable oil for frying.

Cut the fillet into medium pieces, and send to a preheated pan with vegetable oil. After 5 minutes, add the chopped onion, after the same amount, pour boiling water, add all the spices and leave to simmer over low heat for a quarter of an hour.

Peel the potatoes, cut into cubes a little larger than for soup, put in a saucepan, add water, salt and put on fire. When the vegetable becomes a little softer, add meat to it with onions, spices and oil in which it was fried. Together they should be stewed for another 20-25 minutes until the potatoes are fully cooked.

Cabbage stewed with meat

 

You will need:

0.5 kg of pork, 1 kg of white cabbage, 1 carrot, 1 onion, 3-4 stalks of celery, 50 g of tomato paste, salt, black pepper to taste, vegetable oil, a handful of champignons and sausage as desired.

Cut the meat into small cubes, lightly beat with a chop hammer, and send it to a heated deep frying pan with a small amount of vegetable oil, you can salt it a little. Fry until a noticeable crust appears, then add chopped onion and grated carrots. Saute them together for about 10 minutes.

At this time, finely chop the cabbage. Send it to the pan, salt, mix, simmer for a quarter of an hour. Then add tomato paste, chopped celery stalks (if desired, and other greens), mix, pour half a glass of boiling water, simmer for another 20-25 minutes.

Pork in the recipe can be replaced with beef, but then the cooking time will increase slightly. To simmer faster, you can pre-boil it in boiling water for 10-15 minutes.

If you want, you can add champignons cut into plates and slices of raw smoked sausage into the dish. Add the sausage after frying the meat, and add the mushrooms after the carrots and onions.

Potato with meat in the sleeve

 

It’s very easy to cook in the sleeve, and you don’t have to wash the baking sheet!

Ingredients:

0.5 kg of pork, 7-8 potatoes, 1 carrot, 1 onion, 100 g of tomato paste, 5 g of hot pepper, 5 g of paprika, 50 ml of sour cream, 10 g of dried herbs.

Peel vegetables. Cut potatoes into large slices, carrots into slices, onions into half rings, meat into cubes. Put them in one bowl, salt and mix.

Mix tomato paste with hot pepper, dried herbs and sour cream. Lightly beat them together with a fork so that the sauce is homogeneous. Add sauce to vegetables and meat, stir well. Let stand for 10 minutes, then transfer to a baking bag. At both ends there should be at least 5 cm of distance.

Place the sleeve on a baking sheet and place in a cold oven. Turn on 190 degrees. After the sleeve puffs up, bake for 45 minutes, then the dish should be removed, the sleeve cut lengthwise and sent back for another 5-7 minutes.

Sole with rice

 

To prepare the dish you will need:

2 sea tongues (fillets), 150 g rice, 2 onions, 3 carrots, 300 g hard cheese, 100 g butter, 20 g dried dill, 15 g sea salt, 3 g turmeric, 5 g paprika, 3 g white pepper, 50 ml vegetable oil.

Boil rice in salted water. In a mortar, mix all the seasonings, dill and salt, lightly crush them with a pestle. Cut the fillet into large pieces, rub them with half of the resulting spicy mixture and leave for 40-45 minutes.

Grease a baking dish well with vegetable oil. Grate the cheese. Cut the onion into half rings and put on the bottom of the mold, sprinkle with a little seasoning and cheese. Then lay out a layer of carrot circles, sprinkle it with spices as well. On top - rice and pieces of butter, on it - sole and all the remaining cheese. Bake in an oven preheated to 180-190 degrees for 30-35 minutes.