It is impossible to imagine a festive table without red fish, herring, meat or poultry. And if they are also originally served, this is top class!
Goose with apples and nuts
Cooking time: 4 h 15 min
For 4 servings: • 4 apples • 2 cloves of garlic • 1 onion • 3 tablespoons. tablespoons of fortified wine • 1 table. spoon of soy sauce • ½ table. tablespoons ground ginger • 1 goose carcass (3 kg) • 100 g peeled walnuts • 2 tables. tablespoons of honey • several sprigs of parsley for decoration • salt • ground black pepper
1. Wash and dry the apples. Peel and grate one. Peel and pass the garlic through a press. Peel and finely chop the onion. Combine soy sauce with wine, ginger, grated apple, garlic and onions. Wash the goose carcass and dry well with paper towels. Coat the resulting mixture with a goose and leave for 1.5 hours.
2. Heat the oven to 200 ° C. Remove core from remaining apples. Coarsely chop two apples, chop nuts. Stir nuts with apples and stuff the prepared goose carcass. Cut the remaining apple into circles.
Grease a deep baking sheet with any fat, put the remaining apple sliced in circles on it, lay the goose on top with its back down. Bake in the oven for 1.5 hours, periodically pouring it with roasting sauce. Then coat the carcass with the remaining honey and put in the oven for another 30 minutes.
3. Cut the finished goose in portions and serve on a dish with mugs of baked apple. You can decorate with sprigs of greenery and whole walnut kernels.
Tartlets with salad
Cooking time: 45 min
AT 8 PORTS: • 300 g of frozen puff pastry • flour for rolling dough • 1 egg yolk • grease for greasing a baking sheet • 2 bundles of watercress • 1 bunch of radish • 250 g smoked salmon • 4 tablespoons. tablespoons canned grated horseradish with cream • salt • ground black pepper
1. Heat the oven to 180 ° C. Remove the puff pastry from the packaging, place on the table and thaw. Then roll out on a floured work surface and use a recess to cut out 8 stars with a diameter of 5 cm. Make a small depression in the center of each star. Put on a greased baking sheet, grease with yolk and bake for 12 minutes. Allow to cool.
2. Wash, peel and cut radishes into thin circles. Cut salmon into thin strips. Wash watercress, dry and chop coarsely. Mix with strips of salmon and circles of radish. Lightly salt and pepper.
3. Put the cooled tartlets from puff pastry on a large dish, grease with grated horseradish with cream and put the salad on them.
Forshmak herring with zucchini
Cooking time: 45 min
AT 4 PORTS: • 2 Norwegian herring • 2 apples • 1 onion • 3 eggs • 2 slices of white bread • 150 ml of milk • 1 zucchini • 1 table. spoon of honey • 2 beets • several branches of dill
1. Boil eggs and beets. Soak the bread in milk. Separate herring on filet. Coarsely chop the onion and 1 apple. Cut beets into circles.Skip herring through a meat grinder with onions, protein, bread and apple. Cut the zucchini into slices and blanch for 5 minutes in salted water.
2. Cut the remaining apple into slices, mix with honey, heat and let cool. On the slices of zucchini put the minced meat and roll. Put beetroot circles on plates, put rolls on them and decorate with apples.
Cheese Stuffed Lamb Leg
Cooking time: 2 h 15 min
FOR 4 PORTS: • lamb leg (1.5−2 kg) • ½ bunch of cilantro greenery • ½ bunch of basil greenery • 300 g of suluguni cheese • 3 onions • 3 cloves of garlic • 2 tablespoons each. tablespoons canned olives and pitted olives • 200 ml of meat broth • 200 ml of dry white wine • 100 ml of heavy cream • salt • ground black pepper
1. Heat the oven to 220 ° C. Cut bone out of meat, put the pulp upside down, grate with salt and pepper. Set aside a few twigs of greenery for decoration, chop the rest. Cut the cheese into slices. Stuff the meat with cheese and herbs, chop the edges. Lay in a roasting pan.
2. Peel and cut onions into quarters. Peel and chop the garlic. Heat oil and lightly fry onions and garlic. Transfer to the brazier. Place olives and olives on a sieve, then put on the meat. Bake for 1 hour, then pour in hot broth, wine and simmer for 40-50 minutes. Periodically pour over the resulting sauce.
3. Put the meat on a dish, lay onions, garlic, olives and olives nearby. Garnish with greens. Pour cream into the remaining sauce, cook for 10 minutes. Submit separately.
Korean Carrot Salad
Cooking time: 45 min
IN 6 PORTS: • 300 g of pork pulp • ½ tea.tablespoons nutmeg • 100 ml white dry wine • 4 tablespoons. Spoons of vegetable oil • 200 g of small mushrooms • 1 clove of garlic • 1 red onion • 200 g of Korean carrots • 150 g of lettuce • 100 ml of light mayonnaise • salt • ground red pepper
1. Wash the meat, dry well and cut into very thin strips. Season with salt, pepper, sprinkle with nutmeg, sprinkle with wine and leave for 15 minutes. In a pan, heat 2 tables. tablespoons of vegetable oil. Squeeze the meat slightly, put in a pan and fry on all sides. Lay out and let cool.
2. Peel the mushrooms, wipe with a damp cloth and fry whole in the remaining vegetable oil until browning. Lay out and let cool. Peel and pass the garlic through a press. Peel and chop the onion in half rings. Korean carrots cut across.
3. Sort the salad, rinse with cold running water, dry, lay a few leaves on a large flat plate, tear the rest. Gently mix the meat, mushrooms, garlic, onions, carrots and slices of lettuce leaves, add a little salt, pepper and lay out the whole lettuce leaves. Garnish with mayonnaise.
Photo: Stock Food / Fotodom.ru (1), All-Russia Health Fund "Burda" (4).
